Pumpkin Spice Chocolate Chip Cookies with Cinnamon Frosting

Sift together:
2 Cups flour
1/2 tsp. cinnamon
1/4 tsp cloves
1/2 tsp salt
1/2 tsp soda
1 tsp baking powder
Cream together:
1/2 cup shortening
3/4 Cup sugar
1 egg
Other Ingredients
1 cup pumpkin pie filling
half a bag of milk chocolate chips

Add sifted ingredients with creamed mixture and 1 cup of Pumpkin Pie Filling. Stir in chocolate chips.  (I did half the sifted ingredients with 1/2 of pumpkin, mixed it together and then finished with the rest of the sifted ingredients and pie filling.)
Bake 375 for 10-15 min  (11 minutes seemed perfect)

Cinnamon Frosting
1 stick of butter, softened
4 cups of confectioners’ sugar
1/4 cup of milk
1 tsp. vanilla extract (optional)
1 to 2 tsp. ground cinnamon

1. Put the butter in the bowl of a stand mixer (or use a regular bowl and a hand mixer) and beat until smooth.
2. Add the confectioners’ sugar, milk, vanilla and cinnamon*.
3. Mix until blended and creamy; make sure to scrape the bowl with a spatula occasionally to get any renegade cinnamon hiding at the bottom.
4. Frost the cookies once they’ve cooled.

Aunt Sandy's Chocolate Cake

Pour 1/2 c milk in a glass and add 1T vinegar (this will sour the milk)
I actually didn't sour my milk and I LOVED it.  Totally up to you

In a bowl combine:
    2 c sugar
    2 c flour
    1/2 t salt

In a pan boil:
    2 cubes butter (margarine)
     4 T cocoa
     1 c water

Pour into bowl and add:
   2 beaten eggs
   1/2 cup of soured milk (listed above)
   1 t vanilla
   1 t soda

Bake at 350 for 35 minutes

Frosting
Boil:
  1 cube butter (margarine)
   1/3 c milk
   4 T cocoa

Add to 3 1/2 cups powered sugar
add 1 t vanilla
1 c nuts optional

pour over cake.

Aunt Sandy's Chocolate Cake! You boil the frosting and then pour it on top. It seeps into the cake and down the sides then hardens a bit to seem like frosting again. Best Cake Ever!!!

Buttermilk Spice Muffins By Katie Bell (Mimi's Cafe)

Ingredients

Muffin Batter:
1 cup Sugar
½ cup Butter or margarine
3 Eggs
2-½ cups Flour
2 tsp. Baking soda
1 tsp. Nutmeg
½ tsp. Cinnamon
¾ cup + 1 tbsp. Buttermilk

Nut Topping:
½ cup Sugar
1 cup Walnuts (finely chopped)
½ tsp. Cinnamon
½ tsp. Nutmeg
Instructions

1. Preheat oven to 375°. In a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute.
2. Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon.
3. Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
4. Make the nut topping: Mix all ingredients together in a small bowl.
5. Grease muffin tins with butter or margarine. You can also use paper baking cups. Fill each cup 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin.
6. Bake at 375° for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry. Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly.
7. Recipe yields 12 standard-size muffins, or six Mimi's-size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.

NOTES:  I did 20 minutes on my medium pan of muffins, and 13 minutes on my bite size muffins.  Oh the bite size ones are to die for!  You can just pop it right into your mouth!
Found this on the Mimi's website!

Snickerdoodle Bread (PLUS) by Katie Bell

Ingredients

• 2 1/2 c. all purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1 cup butter, softened
• 2 cups sugar
• 3 eggs
• 1 tsp. vanilla
• 3/4 c. sour cream
• 1 c chocolate chips
• TOPPING:
• 3 T. sugar
• 3 t. cinnamon

Instructions

1. Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.
2. Add vanilla and sour cream and mix well.
3. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
4. Add cinnamon chips and stir into batter. Set aside.
5. Spoon batter into 4 mini loaf pans until about 2/3 full.
6. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
7. Bake at 350 for 35-38 minutes. Let cool before removing from pan.

Bread is amazing by itselfs, but if you really want to make something specially add the honey butter and glaze to it.  


HONEY BUTTER
1/2 cup butter, softened
1/4 cup powdered sugar
1/4 cup honey
1 tsp pure vanilla extract

GLAZE
1 cup powdered sugar
3 Tbsp milk

Orange Rolls by Jannette Basham

Feel free to change things as you wish.  I always do ;-)

(I use a bread maker on the dough setting)
1/3c. sugar (or honey)
1/3c. soft butter
2 eggs
1 cup milk heated
1tsp. salt
2TBSP yeast
3c. flour (start with 2 cups while dough is mixing then and add rest to form a not too sticky dough, add more flour if needed)
Let rise 1 hour
Rol lout dough and spread on soft butter, sugar, orange zest (a good layer) roll up and cut.

*** let rise *** approx. 30-45 min.

Bake:350
15-20min - watch till golden

Frosting:

Cream:
1¼ c. powdered sugar
½ c. soft butter
1/8 tsp. salt

Add:
1 tsp. vanilla
2 TBSP milk
2¼ c. powdered sugar (or until slightly thick, you can always add more powderedsugar)
Add:
2-3 TBSP orange juice from the oranges you zested pulp and all
Lots of yummy orange zest
Spread over rolls after baked and cooled
right out of the ovenfrosted, yes there is one missing in the middle. It wasn't me ;-)

No Sugar Cocoa Nut Balls by Jannette Basham and Jessica Christensen

I made these in 20 minutes start to finish!

These are SO GOOD! I tripled the recipe ha ha but here it is doubled so you get enough to enjoy... if you have a family like mine. This recipe is also on my friends blog that I posted as VEGAN dessert. So if you want that 100% recipe go to her website. This is what I did with ingredients in my home.

MIX:
1 c. cashews ~ ground (I used the blender, be careful you don't chop too long or it gets pasty, or use the chopper)
1/4 c. coconut
2 TBSP unsweetened cocoa

ADD:
1/2 c. dried fruit (any berry blend, I used Trader Joe's Golden Berry Blend: blueberries, cranberries,cherries)
1/2 c. craisens
1/2 c. peanut butter
4 tsp. honey
4 TBSP coconut milk

Will be gooey but able to roll into balls. I used the pampered chef tiny scoop to get the dough out into my hands and rolled them. Worked great.

Roll into balls and then roll in coconut. Put into refrigerator for a bit to harden up a tad, will still be soft. 

ENJOY! 

This is how many a triple batch made... minus a few ;PUp close and personal!

Chocolate Chip Cookies by Katie Bell

Sift Together

2 cups flour
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
Cream Together
1/2 cup shorting
1/2 softened butter
3/4 cup sugar
1/4 cup brown sugar
1 tbsp vanilla
2 eggs
Add sifted ingredients with cream mixture, add in chocolate chips to your liking.
Bake 350 for 10 minutes (I use a small spoon when I put them on the cookie sheet, for larger cookies you may need to bake them longer)
I went through a lot of batches trying to make my own recipe. I love cookies that are fluffy and soft. That just melt in your mouth, and I tell you these are it!! So hope you enjoy!
My very own recipe for Chocolate Chip Cookies!! Gone through a few batches working it out, but totally worth it in the end! Best I've ever had! Light fluffy and melt in your mouth!

(4) different FROSTINGS by Jannette Basham

Ever take off half the frosting on a cupcake or your slice of birthday cake because it just tastes nasty? Well, here is a frosting you can leave on! In fact, you can even spread it on some graham crackers and make a tasty treat!!!

BUTTER-CREAM FROSTING:

3 3/4 cups powdered sugar
1/2 cup soft butter or margerine (1 stick)
1/8 tsp salt
1 tsp vanilla
4 TBSP milk

Cream 1 1/3 cups powdered sugar with butter and salt.  Blend in vanilla and milk with the remaining 2 1/2 cups powdered sugar.  Add more powdered sugar to get the thickness you desire.

Frosting with thicken slightly in refrigerator or if left out.

This will frost approximately 2 (9 inch) round layers.

***CHOCOLATE FROSTING:

1/4 cup melted butter
1/2 cup cocoa
1/4 tsp salt
1/3 cup milk
1 1/2 tsp vanilla
3 1/2 cups powdered sugar

Combine butter, cocoa and salt.  Add milk and vanilla.  Mix in sugar in 3 parts.  Mix until smooth and creamy.  Add more powdered sugar to thicken or milk to thin.

Frosts 2 (8-9") layers or 1 (13x9")

Cheese Cream Frosting:

4 oz unsalted butter
4 oz cream cheese
2 cups powdered sugar
1 tsp vanilla extract

Salted Caramel Frosting:

•1/4 cup granulated sugar
•2 tablespoons water
•1/4 cup heavy cream
•1 teaspoon vanilla extract
•12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
•1 teaspoon sea salt
•1 cup powdered sugar

Stir sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
Combine butter and salt in the bowl beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.

Butter cream frosting Cream Cheese frosting is in the cinnamon roll recipe :D

Peanut Butter Bars By Katie Bell

1 1/2 C Flour

1¼ tsp. Salt

½ tsp. Baking Soda

¾ C Butter

¾ C Sugar

¾ C Brown Sugar

1 ½ tsp. Vanilla

1 1/2 C Creamy Peanut Butter (split)

2 Eggs

1/2 C Quick Oats

Frosting:

½ C Butter (1 stick)

3 ½ C Powdered Sugar

2 T Cocoa

¼ C Milk (I use whatever I have in the fridge)

1 tsp. Vanilla

Preheat oven to 350 degrees. In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 C peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated. Then, stir in the oats. Spread onto a greased 11 x 15 Jelly Roll Pan (cookie sheet). Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.

The frosting is a two step process. First, whip the remaining ¾ C Creamy Peanut Butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the pan cookie.

Then, add butter to a small sauce pan and melt the butter. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then, gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie. Cool completely, and slice into bar cookies.

Lemon Bars By Tiffany Porter

Crust- 2 cups flour
1/2 cup powdered sugar
1 cup butter (probably why they are so fab!)
Combine until crumbly. Press into the bottom of a 9x13 pan that has been sprayed with Pam.
Bake at 350 for 20-30 minutes or until light golden brown

Filling- 4 eggs--slightly beaten
2 cups sugar
1/4 cup flour
1 tsp. baking powder
1/4 cup lemon juice
Combine eggs, sugar, flour and baking powder. Mix well. Add lemon juice. Pour over warm crust and return to oven. Bake 25-30 minutes. Cool completely.

Glaze- 1 cup powdered sugar, 2-3 tsp lemon juice. Spread over completely cooled bars
ENJOY ALL!!!

Cherry Cream Pie FAST/EASY By Jannette Basham

1 can Eagle Brand Milk (YES!!! HAS TO BE EAGLE BRAND MILK, I've tried others and it did not taste as good!)
1 pkg (8oz) cream cheese softened
1/3 c. lemon juice (fresh lemon is the best I think)
1 tsp. vanilla
BLEND
(YES that's IT!!)
Add mixture to crust, then add 1 can of cherries on top ~ CHILL ~ ( we have used 1 can blueberries too and it was delicious!)
You can either make your own graham cracker crust or I just buy them ready made a nice little twist on this would be getting the oreo cookie pie crust :)
Crust:
1/4c. sugar
1/3c. butter melted
1 pkg graham crakers (1 1/4 c.) crushed fine
Mix and press firmly into pie pan
Bake 8-10 min at 325 and COOL

Cherry Cheese Sweet Bread By Jannette Basham

What you will need:

2 TBSP Yeast
1/2 cup warm water
1/2 cup scalded milk (heat to a little bubbly)
1/2 cup sugar
1/2 cup butter/margarine (soft)
1 tsp salt
2 eggs (beaten)
4 1/2 - 5 cups flour (divide in half)

Filling: (cream together)
2 - 8 oz cream cheese
2/3 cup powdered sugar
2 cans cherry pie filling

*** (You can do this in a mixer OR I like to make my bread maker do the work on the "dough" setting)

Soften yeast in the 1/2 cup warm water. In a kitchen aide type of mixer (or your bread maker), mix scalded milk, sugar, salt, margarine, eggs, and 2 1/2 cups flour. Add yeast and mix until smooth. Add remaining flour to make a smooth dough (not sticky). Knead 5 min. (or let the bread maker finish the mix time). Place dough in a grease bowl (or leave in bread maker). Cover and let rise 1 1/2 hours or until doubled in size. (bread maker about 45 min.) Punch down and let rise 10 min. ( if you are using the bread maker you don't need to do anything).

Divide dough in half; roll each into a rectangle (16x7) and place on a greased baking sheet. Place 1/2 the cheese/sugar mixture down the center and top with 1 can of cherry filling (spoon the filling on using MORE of the cherries than sauce). Cut 2 inch long cuts along each side 1 inch wide. Criss-cross strips over the top, let rise 30 min.

Bake at 375 degrees for 15/20 min. You can frost with a butter frosting and garnish with red and green cherries, nuts etc... or leave plain (that's what I do).

ENJOY warm or even cold! You will want to store leftovers in the refrigerator.
Makes 2 large loafs! (or you can cut the FILLING ONLY in half and make one loaf and the rest rolls! The dough makes delicious rolls!)

This is NOT a quick creation! Give yourself a morning/afternoon to do this. You are looking at APPROX 3-4 hours

Dough preparation time: 10-15 min mix time ~ 45 min to 1 hour rise time
Bread preparation time: 5 min filling mix time ~ 30 min loaf creation ~ 30 min loaf rise
Cook time: 20 min each loaf

Cinnamon Rolls By Jannette Basham

Makes 24 cinnamon rolls

In a small bowl add the following and set aside:
1/2 cup war water
4 1/2 tsp yeast
1 TBSP sugar

In a VERY large bowl BLEND:
1 5.1oz box vanilla pudding mix
3 cups milk

Mix in:
1/2 cup butter melted
2 eggs beaten
1 tsp salt

Mix in:
Yeast mixture

Add:
8 cups white flour 2 cups at a time
Fold flour in until a non-sticky ball forms, remove from bowl and kneed 5 more minutes
Grease the same large bowl (or butter) and place the dough in bowl. Cover with towel. Rise for 1 hour or until double in size. Punch down. Rise another 45 min.

Split the dough in half and roll 1/2 the dough on a floured surface into a large rectangle until no more than 1/4" thick. (you will want to roll out very thin because the dough likes to move back together and become thick again)

With a spatula spread soft butter to cover the dough. Sprinkle about 1/2 cup sugar over dough. Sprinkle about 1/2 cup brown sugar over dough. (brown sugar is optional). Sprinkle GOOD cinnamon to cover dough. I like a lot of cinnamon so it's up to you how much. I cover it a good layer.

Cut dough into 12 strips. They should be around 1 1/2" - 2" wide. The strips a good 6" high. Roll and place 1"-2" apart in a greased/buttered cake pan or dish the same size.

(this is my second batch, realized I never took a picture of the spacing for my first batch)

Set aside to rise 30 min or rolls are full and touching each other. Repeat for the second ball of dough. While second batch is rising you can bake the first batch.

BAKE: 350 for 15-20 min or until golden

While your first batch of rolls are cooking you can make the frosting!

Cream Cheese Frosting

8 oz butter
8 oz cream cheese
4 cups powder sugar
1 tsp vanilla

Blend all together.

***Spread a LIGHT coating over rolls immediately after pulling them out of the oven*** the frosting will melt into the rolls and make them oh so yummy. After rolls have cooled place desired amount of frosting over top. ENJOY!