Kari's Chocolate Peanut Butter Rice Krispie Roll

From here. You might as well go there for the recipe because it has pretty pictures!

Prep:
Line a cookie sheet with wax paper. Generously spray it with non-stick spray and set aside.

In a large bowl, microwave for 2 min:
1 package mini marshmallows – 10.5 oz or 297 grams (appx 6 and 2/3 cups)
1/4 cup butter
1/4 cup peanut butter

Stir ingredients and add:
5 1/2 cups Rice Krispies

Mix well and spread mixture on the greased waxed paper. Coat hands with non-stick spray and flatten out Rice Krispie mix until it is even and compressed. Set aside.

Melt together in microwave, in 20 second intervals: 
1 1/3 cup Chocolate Chips
3/4 cup peanut butter chips (if you don’t have PB chips in your area, use more chocolate or mix it up with butterscotch chips?)
Be careful not to overmelt the chips or they will burn.

Spread the melted peanut butter and chocolate onto the rice krispie mixture. Roll the Rice Krispie mixture horizontally into one log–lift the wax paper at one end to help. Refrigerate for appx 30 minutes. Slice and serve.

Mindy's Chocolate Lasagna

1 package oreo cookies (about 36 cookies)                  12 oz tub cool whip
6 tbsp. melted butter                                                     (2) 3.9 packages chocolate instant pudding
1 8 oz pckg cream cheese-softened                            3 1/2 cup milk
1/4 cup granulated sugar                                              1 1/2 cups mini chocolate chips
2 tbsp. cold milk
 
1. Crush 36 Oreo cookies into fine crumbs.
2. Add melted better to cookie mixture and then press into 9x13 pan. Put in fridge while doing next step.
3. Mix cream cheese with mixer until fluffy. Add 2 tbsp. of milk and sugar. Mix well. Stir in 1 1/2 cups cool whip. Spread over crust.
4. Combine choc pudding with 3 1/4 cups milk. Whisk until starts to thicken. Spread over cream cheese layer with a spatula. Allow to rest about 5 min to firm up more.
5. Spread remaining cool whip on top. Sprinkle mini choc chips over top.
Place in freezer for 1 hour or Fridge for 4 hours-then serve. 

Annie's Chuy's® Creamy Jalapeño Dip

Adapted from: http://heritageschoolhouse.blogspot.com/

Ingredients
1 cup mayonaise
3 cups sour cream
1 cup buttermilk
1 cup tomatilla salsa
1 small handful cilantro
3 packets ranch dressing mix
1/2 cups pickled jalapeños

Directions
1. Combine all ingredients in a large blender or food processor.
2. Process until smooth.
3. Refrigerate for at least half an hour and serve with tortilla chips.

You can adjust the measurements to your taste. I put lots of cilantro and less ranch dressing mix. It also gets hotter the longer it is chilled. This dip can continue to be refrigerated, covered, for about a week. 

Sheena's Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Ingredients:

1/2 cup butter
1 1/2 cups sugar
1 eggs
1 cup canned pumpkin
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup chocolate chips

Directions:

1. Preheat oven to 300 degrees.
2. Cream butter and sugar together until light and fluffy.
3. Beat in egg, pumpkin and vanilla (mixture will look slightly curdled).
4. Mix and sift flour, baking powder, baking soda, salt, and nutmeg, and cinnamon.
5. Add to creamed mixture and mix well.
6. Add chocolate chipsand mix thoroughly.
7. Using a large ice cream scoop, scoop cookies onto ungreased baking sheet (do not crowd cookie dough, since it will spread).
8. Bake at 300 degrees around 22 to 24 minutes.
9. Remove from oven, let sit on cookie sheet for a minute or so, then place cookies on racks to cool.

Sheena's Buttermilk Banana Bread

Buttermilk Banana Bread:
3/4 C butter, softened
1-1/2 C sugar
2 eggs, beaten
1 tsp vanilla
2 C sifted flour
3/4 tsp salt
1 tsp soda
1-1/2 C mashed ripe bananas
1/2 C buttermilk

Heat oven to 350 degrees.  Grease and flour pans (I never flour them and they fall right out of the pans).  Cream sugar and butter.  Add eggs and vanilla; beat well.  Add dry ingredients (If you are using a sifter for the flour, just throw the salt and soda on top of the flour before sifting into the mix) and banana; mix well.  Stir in buttermilk.  Pour batter into prepared pan(s) of choice until about 3/4 full.  Baking time depends on the pan you use.  If you use a big pan (ex. 9"x5") then it should bake anywhere between 1 to 1-1/4 hours.  Muffin pans (normal size) 30 - 40 min or so.  Mini muffin pans around 10 min.  Basically the cooking temp of the oven never changes, but the baking time varies.  Once they have a golden brown look about them, poke a skinny object in the center of the loaf (I use skewers) if it comes out almost completely clean, then the bread is done.  The pan size I used in the picture above was 5.75" x 3" x 2" and it took about 40 min to bake.  Towards the end of baking, it's very normal for the loaf to start browning too fast.  To prevent it from burning, simply place some foil around the top of the loaf for the last 10-20 min of baking.

Mindy's Chocolate Chip Kiss/Rollo/Reece's Cookies

The cookies I made are my chocolate chip cookie recipes without the chocolate chips in it and then you push hershey kisses, rollos, or miniature reeses cups into the dough as soon as you pull them out of the oven. My cookie recipe is:
 
Mindy's Chocolate chip cookies

2/3 cup shortening                                       
2 eggs
2/3 cup butter/margarine softened          
2 tsp vanilla
1 cup granulated sugar                                
3 cups all-purpose flour
1 cup brown sugar (packed)                        
1 tsp baking soda
1 tsp salt

Heat oven to 375. Mix shortening, butter, sugar, brown sugar, eggs, and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspons 2 inches apart onto greased baking sheet. Bake 8-10 minutes or until light brown (my oven cooks hot so I actually only cook them for 6 minutes, then pull them out and let them sit on the pan for 2 more minutes). As soon as you take them out of the oven you gently press your kiss, reeses cup or rollo on top. 

Annie's Chocolate Fudge Crinkles

Six Ingredient Chocolate Fudge Crinkles (adapted from Bakerita)

1 1/2 cups chocolate chips (dairy-free if you want)
divided 3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Preheat oven to 350°F. Melt 1 cup of the chocolate chips in glass bowl in microwave. If you have a powerful microwave like I do, turn down the power to about 20%, stirring about every 45 seconds or so until smooth. Beat whites in large bowl to soft peaks. Gradually beat in 1 cup of the powdered sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk together another 1 cup of powdered sugar, cocoa, cornstarch, and salt and add to the whites. Beat in the melted chocolate until thoroughly combined. Add the remaining chocolate chips. Allow to sit for about 5 minutes. It becomes more stiff and easier to work with if you let it rest. Place the remaining 1/2 cup of powdered sugar in bowl. Roll rounded tablespoons of the dough in the sugar and coat thickly. Place on a lightly greased cookie sheet, spacing about 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

Yammie's Glutenfreedom: Six Ingredient Chocolate Fudge Crinkles
http://www.yammiesglutenfreedom.com/2012/08/six-ingredient-chocolate-fudge-crinkles.html#LL68oTJr11f1xlLG.03

Annie's Sausage and Rice

Sausage and Rice
2 Bell Pepper
2 Bunches of green onions
1 pkg Onion Soup mix
1 can Cream of Mushroom soup
2-1/2 cups Minute Rice

Brown sausage with bell pepper and onions. Drain off fat. Stir in soup mix and cream of mushroom soup. Add enough water for rice...a little more than 2 1/2 cups. Heat then add rice, cover, and cook on low until liquid is absorbed and rice is cooked.

Cheryl's Hot Fudge Cake

Kari's Andes Mint Cookies

1 Devil's Food cake mix
1/2 c oil
2 eggs
1 package Andes mints

Mix cake, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that. Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about five minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.

From here.

1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints
Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.

Read more at http://www.sixsistersstuff.com/2011/04/andes-mint-cookies-recipe.html#0QL8fxGBTSGgXxLe.99

1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints
Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
These are so yummy when they are warm and gooey!! They are also delicious when they set-up for a little while . . . who am I kidding? They are divine no matter their temperature

Read more at http://www.sixsistersstuff.com/2011/04/andes-mint-cookies-recipe.html#0QL8fxGBTSGgXxLe.99

1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints
Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
These are so yummy when they are warm and gooey!! They are also delicious when they set-up for a little while . . . who am I kidding? They are divine no matter their temperature

Read more at http://www.sixsistersstuff.com/2011/04/andes-mint-cookies-recipe.html#0QL8fxGBTSGgXxLe.99

1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints
Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
These are so yummy when they are warm and gooey!! They are also delicious when they set-up for a little while . . . who am I kidding? They are divine no matter their temperature . . .

Read more at http://www.sixsistersstuff.com/2011/04/andes-mint-cookies-recipe.html#0QL8fxGBTSGgXxLe.99

1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints
Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
These are so yummy when they are warm and gooey!! They are also delicious when they set-up for a little while . . . who am I kidding? They are divine no matter their temperature . . .

Read more at http://www.sixsistersstuff.com/2011/04/andes-mint-cookies-recipe.html#0QL8fxGBTSGgXxLe.99

Kari's Almond Meltaway Cookies

2 c flour
1/2 t baking powder
1/4 t salt
1 c (2 sticks) unsalted butter, room temp
3/4 c sugar
1 large egg
2 t almond extract

Icing
1 c powdered sugar
1 T milk or water
2 t almond extract

Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat. Set aside.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In a stand mixer, beat butter and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.

Roll 1 tablespoon of dough into small circles and then press with hands (or with the bottom of a cup) into a disk shape. Place on prepared baking sheet.

Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

To Ice:
In a small bowl, whisk together powdered sugar, milk and almond extract - until smooth.

Using a spoon, smooth icing onto the top of each cookie and let set for 10 minutes, or until hardened. Store in the fridge, let come to room temperature when ready to serve.

From here.

Kari's Pumpkin Cake Roll

Cake:
3 eggs
1 c sugar
2/3 c pumpkin
1 t lemon juice
3/4 c flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt

Filling:
6 oz cream cheese
4 T butter
1/2 t vanilla
1 c powdered sugar

Beat eggs on high for five minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Mix together dry ingredients and add to pumpkin mixture. Line 10x15 pan with wax paper and then grease the wax paper and sprinkle with flour. Pour batter into pan and bake at 375 for 15 minutes or until the cake springs back. While the cake is baking, lay out a thin towel and sprinkle powdered sugar on it. Roll cake up in the towel and let cool for an hour. Beat together the filling ingredients after it has cooled. Unroll, slather on that filling, and roll it up again. Refrigerate or freeze.

Printable version, Holly!

Holly's Crunchy Caramel Apple Dip

1 cup powdered sugar
8 oz cream cheese
1 container caramel apple dip
1 package Heath Bar Toffee Bits

Whip together powdered sugar and cream cheese, then spread in bottom of small pyrex or 8x8.  Get caramel dip to room temperature (it will come cold from the grocery store because it's in the refrigerated sections of fruits and veggies) then spread over cream mixture.  Top with toffee bits. Chill and serve with sliced apples. Honeycrisp preferred ;)

Mindy's Pumpkin Spice Chocolate Chip Cookies

2 boxes spice cake mix
1 29 oz (big can) can of pumpkin
1 bag of chocolate chips.

Preheat oven to 350 degrees. Mix ingredients together and then put on greased cookie sheet and bake for 15 minutes!

This makes TONS of cookies so I actually cut the recipe in half.

Mindy's Chocolate Bundt Cake

The cake recipe is:

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup butter, softened
1/2 cup shortening
3 cups white sugar
1 teaspoon vanilla extract
5 eggs
1 cup milk

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift flour, baking powder, salt and cocoa. Set aside.

In a large bowl, cream butter, shortening, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with the milk. Mix well.

Pour into 10 inch Bundt pan. Bake for 70 minutes or until a toothpick inserted into cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

The recipe for the glaze is:

1 tsp vanilla extract
1 (14 ounce) can sweetened condensed milk
1 tsp vanilla extract
1 c semisweet chocolate chips

In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

Melanee's Cranberry-Orange Scones

Holly's Tuscan Spinach Dip

Jeannie's Blackberry Cobbler

Biscuit Topping

2 1/2 c AP flour
1/2 c white sugar
1 T baking powder
1 t cinnamon
1/2 t nutmeg
2 T cold butter
2 T shortening
1 c buttermilk
1 egg, lightly beaten

Blackberry Filling

2 lb frozen blackberries
1 c packed brown sugar
2 t lemon juice & zest
2 T cornstarch
1 t cinnamon
1/2 t nutmeg
1 T vanilla

Topping
1/2 c white sugar
1/2 t cinnamon

Toss frozen blackberries with flour and place in a 9x13 glass baking dish. Stir together brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and vanilla and place on top of frozen blackberries.

In a medium bowl, stir together flour, white sugar, baking powder, cinnamon, and nutmeg. Cut in cold butter and shortening. Make a well in the center and pour in buttermilk and egg. Stir until just combined. Spoon over blackberries and top with cinnamon sugar mixture.

Bake at 350 for 30 minutes.

Kari's Pumpkin Pasties

Makes about 3 dozen miniature pasties.

2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin (or 2 cups fresh)

1/2 tsp. salt
1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

1 2/3 cups evap. milk (1 can)

1/2 tsp. allspice

9 oz pie crust pastry (enough for two single standard pie crusts) (Kari: I used 3.5 bought pie crusts)

Mix all ingredients other than the crust and bake in a large casserole dish in hot oven (425 degrees) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degress Celsuis) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool on wire rack.

Make or purchase a pie crust. Roll thin and cut into circles approx 4" in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust is a light golden-brown. (I baked them at 350 because the instructions didn't say. They took around 20 minutes.) Great served at room-temperature, then you don't have to worry about your guests possibly burning their mouths from the steaming hot pumpkin inside!

From here

Kari's Focaccia Bread

1 pkg (about 2 ¼ teaspoons) active dry yeast

1 tsp sugar

2 cups all-purpose flour

salt

sea salt

warm water

1 tsp dried rosemary

2 tbsp olive oil, plus more for greasing

Dissolve the yeast and sugar in ½ cup of warm water (about 40-45 degrees C…which I figure is about the temperature of a hot Jacuzzi).  Let stand till foamy, 5-10 min.

In a large bowl, mix the flour and ½ tsp salt.  Add the yeast mixture and stir to combine.  Gradually add water, a tablespoon at a time, until dough is moistened enough to pull together and form a ball.  In the same bowl, knead dough about 1 minute, until smooth.

Remove dough, and oil the same bowl with some olive oil (see, a one-bowl recipe!).  Put the ball of dough back into the bowl, turn to coat, and then cover with a damp cloth.  Let rise in a warm place until doubled, about ½ hour.

Preheat oven to 245 degrees C or 470 F.

Punch down the dough, and (in the same bowl of course) knead briefly.  Press into an 8 x 12” baking pan (no need to grease it).  Keep in mind that the focaccia won’t rise much, so don’t press it much thinner than you want the final product to be.  Let it rise for 5 minutes or so until it is about the height you want.

Mix the rosemary with the olive oil and brush it over the top of the bread.  Sprinkle with sea salt.  Bake for about 10 minutes (it should sound hollow when you tap the top), or a little longer if you want it to be a bit crustier.  Cut into squares and serve.

From here.