Peanut Butter Treasure Cookies March 21, 2008

I decided to try out this recipe for Easter, and they’re delicious!!!

1 cup peanut butter (I like crunchy, but you can use creamy)

1 cup sugar

1 egg

plain M n M’s

Miniature peanut butter cups (for Easter, I used Reese’s Peanut Butter Eggs)

Preheat oven to 350. Mix peanut butter, egg, sugar, and M n M’s. Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes. While cookies are still hot, gently press peanut butter cups onto tops of cookies. Allow to cool until peanut butter cups are set, about 3 hours (the peanut butter cups melt into the cookies! YUM!).

Yummy Pumpkin Cookies October 5, 2007

Pumpkin Oatmeal Raisin Cookies

 

2 c. all-purpose flour

1 1/2 c. quick or old fashioned oats

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. salt

1 c. (2 sticks) butter or margarine, softened

1 c. packed brown sugar

1 c. granulated sugar

1 c. pumpkin

1 lg. egg

1 tsp. vanilla extract

1 1/2 c. raisins

 

Preheat oven to 350 degrees.

Lightly grease baking sheets.

Combine flour, oats, baking soda, cinnamon, and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.  Add pumpkin, egg, and vanilla extract; mix well. Add flour mixture; mix well. Stir in raisins. Drop by rounded tablespoons onto prepared baking sheets.

Bake 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

 

My Favorite Fall Cake October 5, 2007

I LOVE pumpkin! Pumpkin cookies, pumpkin pie, pumpkin cake, pumpkin bread…if it’s got pumpkin in it, I’m probably going to love it. Here’s my favorite fall cake recipe:

Pumpkin Cake

2 c. flour

2 tsp. baking soda

1 tsp. ground cloves

1/2 tsp. ginger

2 c. sugar

1 (1lb) can pumpkin

4 eggs

1/2 tsp. salt

2 tsp. cinnamon

1/4 tsp. nutmeg

1 c. oil

Bake at 350 degrees in a bundt pan for 1 hour and 5 minutes (until toothpick inserted comes out clean). Cool completely in pan. Loosen cake and place on cake plate.

Cream Cheese Frosting

2 (3 oz.) pkgs. cream cheese

3 c. confectioner’s sugar

1 tsp. vanilla