Grandma Greenwood's 7 layer bars

1 stick butter
1 C crushed graham crakers
1 12 oz package butterscotch chips
1 C coconut
1 12 oz package chocolate chips
1 C chopped nuts (optional)
1 C sweetened condensed milk

Melt butter in 9 x 13 pan in oven
Add ingredients in order listed
Bake in oven at 350 for 20 minutes
Let cool before cutting

Grandma Greenwood's 50 Dollar Fudge

18 oz chocolate chips
1/2 lb butter
8 oz marchmallow cream
2 C nuts (optional)
1 tsp vanilla
4 1/2 C granulated sugar
12 oz evaporated milk

Put the suga and evaporated milk into a lage sauce pan. Let it come to a rolling boil for 6 minutes. Pour over the other ingredients in a bowl and mix well. pour mixture into largest cookie sheet you have with an edge. refrigerate.

makes 5 lbs

Bittersweet Chocolate Chip Shortbread

Ingredients

2 sticks 8 ounces unsalted butter, melted
2 1/2 cups all purpose flour fluff up the flour before you scoop it into your measuring cup, and then gently level it off with your finger
1/2 cup oat flour
1/2 cup sugar
5 Tbsp cornstarch
1 cup bittersweet chocolate chips

Instructions

Set oven to 350F

Put the flours, sugar, and cornstarch in a large mixing bowl Whisk to combine everything well.
Toss in the chocolate chips, and then pour in the butter, mixing as you pour. Stir the dough together until there is no more dry flour left. The dough will be crumbly, but will hold together when pressed.

Press the dough into a 9 inch round tart pan, with a removable bottom, there's no need to grease it. You can also use a regular round or square baking pan, 8 or 9 inches. Use your hands to flatten it out and get it as even as possible. I like to prick it all over with the tines of a fork.

Bake for about 22-25 minutes, until the shortbread is just getting a slight golden tinge around the very edge. Don't over bake.

Let the shortbread cool for about 20 minutes on a rack.

Nieman-Marcus cookies

Ingredients

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 1/2 cups blended oatmeal
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 oz. Hershey bar grated
12 oz chocolate chips
1 1/2 cups chopped nuts

Preparation

Measure the oatmeal and blend into a fine powder.
Cream the butter and both sugars.
Add eggs, vanilla; mix together with flour, oatmeal, salt, baking soda and baking powder.
Add chocolate chips, Hershey bar and nuts.
Roll into balls and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees.

Special Notes
Recipe may be doubled.

Chocolate Cheesecake

Ingredients

1 cup crushed chocolate wafer crumbs
3 tablespoons sugar
3 tablespoons butter, melted

FILLING:
2 cups (12 ounces) semisweet chocolate chips
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1 teaspoon vanilla extract

Directions
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside.

In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust.

Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Pumpkin Pie Bars

For the crust and topping:
1 1/3 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup cold unsalted butter, diced
1 cup old-fashioned oats
1/4 to 1/2 cup chopped pecans
1/2 cup butterscotch chips, for topping

For the filling:
8 ounces cream cheese, softened
1/2 cup granulated sugar
3 large eggs
1 (15 oz.) can pumpkin puree
1 Tablespoons pumpkin pie spice
1 teaspoon vanilla extract 

Preheat the oven to 350 degrees F. 

Spray a 9-x13-inch pan with Baker's Joy, or line with foil and lightly grease the foil. 

Set aside.

In a small bowl, mix together the flour and sugars for the crust/topping. Toss in the diced butter and blend it in with a pastry cutter, two knives or the tips of your fingers until the mixture resembles coarse meal. Stir in the oats and chopped pecans.

Set aside one cup of the crust/topping mixture. Press the remaining mixture evenly into the bottom of the baking pan. Bake for 15 minutes. While the crust is baking, prepare the filling.
For the filling, in a mixing bowl, blend together the cream cheese, sugar, eggs, pumpkin puree, pumpkin pie spice and vanilla on medium speed until smooth.

Remove the crust from the oven and immediately pour the filling into the pan. Use a rubber spatula or wooden spoon to smooth the filling over the crust. Sprinkle the 1 cup reserved crust/topping mixture over top, along with the butterscotch chips. Return to the oven for 25 minutes. Remove from oven and let set at room temperature to cool. Slice and serve when cooled completely.

Starbucks Pumpkin Pound Cake

Ingredients:
1 1/2 c. All Purpose Flour
1/2 tsp. Ground Cinnamon
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Ground Cloves
1/4 tsp. Ground Nutmeg
1 1/2 c. Sugar
1/2 c. Fat Free VanillaYogurt
3 Egg Whites
1 c. Canned Pumpkin

Directions:
Preheat oven to 350º. 

Grease a loaf pan, set aside.
Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.

Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
Let cool on a wire rack. 

Treats! Chocolate & Peanut Butter Acorns

Chocolate and Peanut Butter; need I say more? These are a perfect project for tiny fingers!

1. Melt 1/2 bag of Mini-Chips {5 second interval in the microwave, stirring really good each time}
2. Dip the flat end of the Hershey's Kiss into melted chocolate and top with a bite-size NutterButter.
3. Dip the flat end of a Mini-Chip into the melted chocolate and stick it to the NutterButter.

Starbucks pumpkin scones

Ingredients:

For the Scones:
2 cups all-purpose flour
1/4 cup and 3 tablespoons granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin puree
3 tablespoons half-and-half
1 large egg
For the Powdered Sugar Glaze:
1 cup plus 1 tablespoon powdered sugar
2 Tablespoons milk

For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.

In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm.

While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

Recipe Note: you can freeze unbaked scones and enjoy hot from the oven scones any day of the week. Just freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When ready to bake just pop into the oven straight from the freezer, no need to thaw. Just add a few more minutes to the baking time.