Neiman Marcus Cookies

I received this recipe years ago when I got married. My husbands Aunt gave it to me, and I just love these cookies. There are many different recipes and variations out there, but I always come back to this one!

2 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
5 c. flour
5 c. oatmeal (place in a blender and blend until it's a fine powder)
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
12 oz. chocolate chips
Hershey bar grated
1 c. chopped nuts (I use walnuts)

Pre-heat over to 375 degrees
1-Cream butter and both sugars. Add eggs and vanilla.
2-In a bowl mix together flour, oatmeal, salt, baking soda, and baking powder. Add chocolate chips, grated Hershey bar, and nuts.
3-Roll into walnut size balls and place 2 in. apart on a cookie sheet.
4-Bake 8 min @ 375 degrees.

This makes 112 cookies (can be halved)
*Tip: Try adding 1 c. coconut. YUM!!

Peanut Butter Rice Crispy Treat

These are SO delish and SO easy! My neighbor brought over some of these, and I fell I love! If you're in a pinch and need something quick, give these a try!

6 c. Rice Crispy's (I've also used corn checks before and they were delish!)
1 c. light Karo syrup
1 c. creamy peanut butter
1 c. sugar.

1-In a large pot stir Karo syrup and sugar together until well blended. Bring to a light boil and turn down the heat.
2-Add peanut butter and mix well.
3-Add rice crispy's, mix well, poor into greased 9x13 baking dish. Let cool, cut and enjoy!

Pioneer Woman Apple Dumplings

First off  I must say how EASY these are. And did I mention DELISH?? Oh, even the picture makes my mouth water! These are my new favorite desert to make. One problem though... I need to learn to pace myself! I could eat them EVERYDAY!! Try em'!

2 whole Granny Smith Apples

2 cans (8 Oz. Cans) Crescent Rolls
2 sticks Butter
1-½ cup Sugar
1 teaspoon Vanilla
Cinnamon, To Taste
1 can (12 Oz.) Mountain Dew Soda

1-Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

2-Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WARNING: Prepare this dish at your own risk. It is beyond imaginable.

Oreo Delight

My new brother-in-law LOVES Oreo's. Oreo cake, oreo ice cream, oreo's and milk, you name it. So when we had him and my sister over for dinner one Sunday, I decided to make this dessert just for him. It turned out AMAZING. I think even I have a new found love for Oreo's now!

1 package Oreo's, crushed
6 Tbsp butter, melted
1/4 c. sugar
2 Tbsp. milk
1 package cream cheese, softened
1 (12 oz) cool whip, thawed
3 1/4 c. cold milk
2 packages chocolate INSTANT Jell-o pudding

1- Mix crushed cookies and butter in a medium bowl. Press firmly onto the bottom of a 9x13 baking dish. Refrigerate for 10 mi. Beat cream cheese, sugar, and 2 Tbsp. milk in a medium bowl w/ wire whisk until well blended. Stir in 1 1/4 c. cool whip. Spread over crust.
2-Pour 3 1/4 c. milk into bowl. Add both pudding mixes, beat with wire whisk for 2 min. Pour over the cream cheese layer. Let stand five min. Drop remaining cool whip over pudding and spread. Sprinkle more crushed Oreo's over the top. Refridgerate at least four hours before serving.

*If your like me, then you love the MINT Oreo's! You can use the mint cookies for this recipe as well. At the end sprinkle Andes mints baking chips over the top. Yummm!

Strawberry Cheesecake Shake

Need I say more??? MMMMMMMMMM :0)

1 3oz. package cream cheese, softened (can use light but NOT fat free)

1 c. milk (can use 1%)

2 c. vanilla ice cream

1/2 of a 16 oz. can of strawberry pie fillling

1 c. fresh strawberries (I use more because I like mine "chunky")

1-Place cream cheese and milk in a blender. Cover and blend until combined. Add ice cream, pie filling, and 1 cup (or more) of strawberries. Cover and blend until nearly smooth. Serve immediatley!

*I think it would be delicious to throw in 1/2 c. crushed graham crackers. Mmmmm I will try that next time!! You can't make these just once!

Fruit Smoothie Cheesecake

I love cheesecakes! My mother-in-law received a cook book one Christmas that was strictly cheesecakes. Every kind you could possibly think of! This is where I got this recipe from. I usually make this more in the summer time, but I thought it would be fun to make now, and think about those warm days up ahead!

2 packages of cream cheese, softened (can use light)

1.3 c. sugar

1 . whole strawberries, pureed

1 ripe banana pureed

1 8 oz. tub cool whip, thawed

1 9 in. graham crust

1-mix cream cheese and sugar with an electric mixer on medium speed until well blended.

2-Gently stir in pureed fruit and whipped topping and spoon into crust

3- Freeze 4 hours or overnight

4-Let stand 1 hour, or until it can be cut. Garnish with fresh fruit

Tip: When I make this dessert I buy lots of different fruits to garnish with. Kiwi, bananas. strawberries, Mandarin oranges, red grapes.... I set them all out in separate bowls and let my guests spoon on their favorite toppings. The kids especially love doing this! Have fun!

Pumpkin Layer Cheesecake

So this a staple at our Thanksgiving dinner. I just know every year that it is my job to make this. And let me just tell you, it is gone in two seconds! Give it a try this turkey day, and see what you think!

2 pkgs. (8 oz.) cream cheese, softened

1/2 c. sugar

1/2 tsp. vanilla

2 eggs

1/2 c. canned pumpkin

1/2 tsp. ground cinnamon

1 dash of cloves

1 dash of nutmeg

1 9 in. graham crust (or you can make your own)

Pre-heat oven to 350 degrees

1-Mix cream cheese, sugar and vanilla with your mixer on medium speed until blended; add eggs and blend well.

2-Remove one cup of your batter in to a small bowl; add your pumpkin and spices to this bowl.

3-Pour the remaining batter in to your crust.

4-Top with pumpkin batter and spice mixture.

5-Bake at 350 degrees for 35-40 min, or until the center is almost set.

*When pie has cooled serve with fresh whipping cream or vanilla ice cream. Sooo yummy!!

Coconut Snowballs

What holiday season would be complete without the treasured coconut snowball cookie? I have to make these every year. These are mostly for my own enjoyment my hubby doesn't really care much for coconut. But hey that just leaves for me right?? Yum!!!!

1 c. sweetened flaked coconut

1 c. all-purpose flour

1 1/4 c. powdered sugar

pinch of salt

6 Tbsp. (3/4 stick) unsalted butter, softened

1 tsp. vanilla extract

4 tsp. milk

1-Grind 1/2 c. of the coconut in a food processor. Chop remaining coconut and set aside. Add flour, 1/4 c. powdered sugar and pinch of salt. Pulse and blend. Add butter and vanilla ;pulse until dough comes together.

2-Heat oven to 350 degrees. Roll dough into 1 in. balls. Place dough balls 1 in. apart on an un-greased baking sheet.

3- Bake cookies until firm but tender, 15 min. Remove to a baking rack, cool completely.

4-In a small bowl, stir together remaining sugar and enough milk until smooth but still thick. Dip cookies in glaze, let it drip down the sides. Dip in chopped coconut, set aside to dry.

5-EAT AND ENJOY!!! SOOOO GOOD :0)

*If you would like, you can toast your chopped coconut in the oven. Just place the chopped coconut on a baking sheet and bake at 250 degrees for 2 min, stir and flip over and cook for one more minute.

Cranberry Salad

I love, love, love cranberries. I love the sweetness and tart together SO delicious. This is a really yummy salad to try for the holidays. Not only festive but pretty as well. Don't be afraid to try this if you don't like cranberries, because it has a lot of other ingredients with great flavors as well.

1 pkg. (3 oz) raspberry flavored gelatin (Jell-O)

1 can (16 OZ) whole-berry cranberry sauce

1 Granny smith apple, diced small

1 large orange, peeled/seeded, and cut into 1/2 in. pieces

3/4 c. chopped walnuts

1/8 tsp. cinnamon

dash ground cloves (optional, but I use it)

Fresh whipping cream or Cool-Whip (optional)

1-Prepare gelatin according to package directions in an 8x8x2 baking dish

2-Stir cranberries, apple, orange, walnuts, cinnamon and clove into gelatin mixture

3- Refrigerate over night or until firm.

*I always top my salad with fresh whipping cream right before serving

*Cute idea: after you have added you whipped topping, slice up another apple, and orange and place in a decorative fashion on top of your salad for a little extra garnish! Very pretty!

Chocolate Glazed Pumpkin Cake

I love this time of year! Especially because of pumpkins. Not only are they fun to decorate with but also delicious to eat. This is a great cake recipe because it's not your "predictable" pumpkin pie, it's a cake! And to top it off, it's covered in chocolate. Does it get much better than this??

Cake:

4 large eggs, at room temperature

2 c. sugar

1 c. vegetable oil

2 c. all-purpose flour

2 tsp. baking soda

1 Tbsp. pumpkin pie spice

2 c. canned pumpkin PUREE (make sure it says "puree" on the can!!)

Glaze:

1 c. chocolate chips

1 Tbsp. light corn syrup

1 c. heavy cream

To make the cake:

1-Heat oven to 350 degrees

2-Grease and flour a 9 in. bundt cake pan. Set aside

3-Beat eggs and sugar until smooth. Beat in oil. SIFT flour, baking soda, pumpkin pie spice and salt into egg mixture.

4-Fold in dry ingredients and pumpkin puree. Pour batter into prepared pan and bake until a tooth pick inserted in to the center comes out clean. Appx. 50-60 min.

5-Cool in pan on a wire rack for 15 min. Turn over and remove from pan, then let it cool completely before frosting

To make the glaze:

1-Place chocolate and corn syrup in a heatproof bowl. In a pan, warm cream over medium heat until it simmers. Pour cream over chocolate, let stand 1 minute, then whisk until smooth. Let cool at room temperature.

2-Place cake on a rack over a baking sheet. Drizzle glaze over cake. Let sit until set.

Perfect Pie Crust

I can't remember where I picked this recipe up, but it is great. I call it my "never fail pie crust" Because it has never failed me. I use this recipe for EVERY pie I make. Better yet, it's so simple!

4 c. flour

1 Tbsp. sugar

2 tsp. salt

1 2/4 c. SHORTENING

1 Tbsp. vinegar

1 egg

1/2 c. COLD water

1-Sift dry ingredients, cut in shortening w a pastry cutter until crumbly.

2-Combine vinegar, egg and COLD water, gradually add to dry mixture to form dough.

3- Roll out of lightly floured surfaced, place in pie dishes.

*This recipe makes 2 double crusts

*For the holidays, I make up about 4 batches of these, then freeze them. That way when I need to make a pie for a get together or party, I already have the crust done! Just be sure to allow 12 hours to un-thaw!

Pull Apart Monkey Bread

I LOVE cinnamon rolls, but I don't love how long they take to make. This is a great alternative, and I love letting my kids help with these. To make them more like cinnamon rolls I pull mine out of the oven while they are still warm, and pour homemade cream cheese frosting over the top and let it melt down in. SOOOOOO Good!

4 cans refrigerated biscuits (10 count each)
1/4 lb butter, melted
1 cup sugar
1 teaspoon cinnamon
1 cup finely chopped nuts (optional)

1-Preheat oven to 375 degrees.
2-Roll each biscuit into a ball.
3-Combine sugar, cinnamon and nuts in a small bowl.
4-Dip each biscuit ball in melted butter and then roll in sugar mixture.
5-Layer balls in a greased bunt or tube pan.
6-Bake for 45 to 50 minutes or until golden brown. Tip out onto a serving plate and pull apart what you want!

*My cream cheese frosting recipe is found under the frosting's label.

Andes Mint Cookies

I LOVE Andes Mints, so I bought a package of their baking chips at the store the other day, and this is their recipe that's on the bag. Try them they are delish :)

1/2 cup butter, softened

3/4 cup brown sugar

1/2 cup sugar

1 tsp. baking soda

1 tsp. baking powder

2 tsp. vanilla

2 eggs

1 package Andes Creme de Menthe Baking Chips

2 2/3 cups flour

1 handful chocolate chips

1-Cream together butter and sugars. Add baking soda, baking powder, vanilla and eggs. Stir until mixed well.

2-Add Andes Baking Chips, chocolate chips and then flour. Chill for approximately 1 hour (I don't do this).

3-Drop by spoonfuls onto baking sheet. Bake at 350 for 8-10 minutes.

Cranberry Raspberry Salad

Now let me just say that this salad contains Jello. I know, I know all the jokes about Mormons and Jello but..... this is super good! I actually don't like jello, and this is probably one of the VERY FEW things I eat with jello in it. Give it a try! This is my Aunts recipe.

1st layer:

1 large pkg. cherry jello

1 can cranberry sauce

1 small can crushed pineapple, NOT drained

1 1/2 c. water

* Set up, and then spread with 1 pint sour cream

2 nd. layer:

1 large pkg raspberry jello

1/2 c. walnuts, chopped

1-2 pkg frozen raspberries

2 1/2 or 3 cups water

*Pour over 1 st layer, set up and spread with fresh whipping cream or Cool Whip

Coconut Cupcakes

My cute friend Jamaica reminded me about these cupcakes that I made a while back. I am a coconut freak, and was craving it SO bad one day. I whipped up this simple little creation, and took them in to all the girls at the office. It couldn't get much simpler than this.

1 white cake mix

1 container cream cheese frosting

2 capfuls of coconut extract, divided

Shredded coconut

1-Prepare your cake mix as directed on the box. Add I capful of coconut extract. Mix well, pour in to cupcake papers

2-Empty container of frosting in to a bowl, and add one capful of coconut extract to the frosting. Stir well

3-When your cupcakes have cooled, frost them

4-Take your shredded coconut, and sprinkle over the top of the frosting

5- Enjoy!

*I stuck a few of these in the fridge so they we chilled, and they we SO good!

Perfect Rice Crispies

I got this recipe from my husband's Aunt, and it is great. I know your thinking rice crispies are pretty basic right? Well there are many variations out there, and I have tried a few but this one never fails me. And I mean, who really DOESN'T like rice crispie treats? Give this one a try!

1/4 c. margarine

1 package (10 oz) marshmallows

6 cups rice crispies

1-Melt margarine in a large saucepan over LOW heat.

2-Add marshmallows, a little at a time. Stir, stir, stir, until completely melted, remove from heat

3-Add rice crispies and stir until well coated.

4-Press in a lightly greased (I use cooking spray) 9x13 pan.

*Many people ruin rice crispie treats because they are not patient enough to let their marshmallows melt COMPLETELY before adding their rice crispies, this will cause it to clump all together, and it will not spread in to a pan. JUST BE PATIENT!

*When cooking rice crispies ALWAYS use a wooden spoon. Plastic creates a huge mess, and with the temperature that the hot marshmallow reaches, it could actually melt your spoon therefore making your rice crispies taste like burnt plastic, YUCK!

Mom's Caramel Apple Dip

As you can tell (with all her recipes on here) that my Mom is a wonderful cook! Here is another one of her delicious recipes. We always make this for family get together's, or when were just hanging out watching a game on t.v.

4-5 Apples (preferably Granny Smith. The "sourness" of the apple, balances out well with the sweetness of the caramel)

1 block of cream cheese, softened (can use low fat)

1 bottle of caramel topping

1/2 c. cashews chopped

1-Place softened cream cheese on a plate

2- Pour caramel (about half the bottle) over the top of the cream cheese

3-Sprinkle chopped nuts over cream cheese and caramel

4- Slice apples, and place around the edge of the plate

5- Dig in! This is the perfect "sweet & salty" treat! Yummm!

Chocolate Chip Cookies

Well chocolate chip cookies are my ALL TIME FAVORITE and I have searched literally high and low for the BEST recipe out there. Believe it or not, I have even PAID for recipes that didn't turn out "just right" Well I decided to go back to a classic and guess what? IT'S THE BEST! It's the original Nestle Toll House recipe. You've gotta try these, they are addicting. If your feeling especially sinful, serve them warm with a scoop of vanilla ice cream!!!

2 1/4 c. all purpose flour

1 tsp. baking soda

1 tsp. salt

1 c. (2 sticks) butter or margarine, softened (Instead of this I use 1 cup of the butter flavored Crisco, tastes much better)

3/4 c. sugar

3-4 c. packed brown sugar

1 tsp vanilla extract

2 large eggs

2 cups (12 oz. pkg) Nestle Toll House semi-sweet chocolate morsels

1 c. chopped nuts, optional (I always use walnuts, when I want nuts in mine)

1.Pre-heat oven to 375 degrees

2.Combine flour, baking soda and salt in a small bowl.

2.Beat butter, sugar, brown sugar, and vanilla in a large mixer bowl, until creamy.

3.Add eggs one at a time, beating well after each addition

4.Gradually beat in flour mixture. Stir in morsels and nuts

5.Drop by rounded spoonfuls on baking sheets.

6.Bake for 9-11 minutes or until golden brown

7. Move onto racks to cool, or serve immediately with vanilla ice cream.

Pumpkin Crumble Cake

My friend Summer gave this recipe to me a few years back. It is so delicious with vanilla ice cream, or fresh whipping cream on top. Celebrate Fall early, and have a piece!

1 (15oz.) can pumpkin

1 (12oz.) can evaporated milk

3 eggs

1 c. sugar

4 tsp. pumpkin pie spice

1 pkg. Betty Crocker Supermoist golden vanilla cake mix

1 1/2 c. chopped walnuts

1/2 c. butter, softened

1-Heat oven to 350 degrees. Grease bottom and sides of a 13x9 pan.

2-Beat pumpkin, milk, eggs, sugar, and pumpkin pie spice, until smooth

3-Pour into pan. Sprinkle dry cake mix over pumpkin mixture.

4-Pour melted butter over the top

5-Bake for 50 min. or until knife in center comes out clean.

6- Serve warm with ice cream or fresh whipping cream.

Caramel Corn/ Ghost Treat Bags

This so good and very easy to make. Watch out though, it's addicting! This is my Grandma's recipe and it is the best I have come across so far.

4 quarts plain popcorn
2 sticks butter
2 c. brown sugar firmly packed
1 tsp. salt
1/2 c. light caro syrup
1 tsp. baking soda
Nuts optional (peanuts) add to plain popcorn mix, then add your caramel

1-cook butter, sugar, salt & syrup in a pot on the stove for approx. 5 minutes or until smooth and bubbly
2-Add baking soda & stir, mixture will get foamy don't overflow!
3-Pour caramel mixture over your popcorn in a LARGE bowl, and stir well with a WOODEN spoon. (It will stick to metal or plastic)
4-Coat evenly.

*Fun tip: At Halloween I make these for all the little neighborhood kids, and for my son's pre-school class. I put 2 large spoonful's of caramel corn into a cello bag, get a tootsie pop sucker and push down into the carmel corn (Stick facing up, toward the open end of the bag). Tie the top of your bag closed with a twisty tie, and then flip your bag over so that it is sitting on the tied shut end. Take a sheet of Kleenex and place over the top of the bag. Secure it with a black or orange piece of ribbon. (To make it look like a ghost.) Get a fine tip black marker and draw on little eyes. They are so cute, and the kids love it because they get two treats in one!