Pumpkin Moon Pies


3 cups flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

4 tsp pumpkin pie spice

2 cups firmly packed dark brown sugar

1 cup vegetable oil

3 cups pumpkin puree, chilled

2 large eggs

1 tsp pure vanilla


3 cups confectioners sugar

1/2 cup softened unsalted butter

8 oz softened cream cheese

1 tsp vanilla



Preheat oven to 350.  Line baking sheet with parchment paper.

Whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.  Set aside.

Whisk together brown sugar and oil until combined.  Add pumpkin purre.

Add eggs and vanilla.  

Sprinkle flour mixture and mix until fully incorporated.

Using small ice cream scoop, heaping tablespoons of mixture about 1 inch apart on baking sheet.  Bake until cookies are just starting to crack on top and a toothpick comes out clean.  Approx 15 minutes.  Let cool completely on pan.

Make filling - Mix sugar and butter until smooth.  Add cream cheese. 

Refrigerate at least 30 minutes before serving.

Candy Cane Chocolate Swirl Fudge


3 cups white chocolate chips

1 (14 oz) can sweetened condensed milk

1/2 tsp peppermint extract

8 crushed candy canes

2/3 cup mini semi-sweet chocolate chips


Spray 8 x 8 inch baking dish with baking spray

Combine white chocolate chips with milk in a saucepan over medium heat

Stir frequently until chips are melted

Remove from heat and stir in extract and candy canes

Spread evenly in baking dish

Top with chocolate chips and gently swirl them into the fudge with a knife

Top with a few more crushed candy cane pieces

Chill for 3 hours and then cut into squares

Pumpkin Bars


4 eggs

1 2/3 cups sugar

1 cup vegetable oil

16 oz can of pumpkin

2 cups flour

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 tsp baking soda

8 oz block of cream cheese, softened

1 pound box of confectioners sugar

1 stick butter

1 tsp vanilla extract


In a bowl, mix eggs, sugar, oil and pumpkin together

In another bowl, mix flour, powder, cinnamon, salt and baking soda

Combine all ingredients together

Spread mixture in an ungreased 9 x 13 baking dish

Bake at 350 degrees for 30 minutes

Let cool several hours before topping with icing

For icing, combine cream cheese, confectioners sugar, butter and vanilla

Spread on top of cooled pumpkin bars  

Champagne Truffles


1/4 cup champagne (at room temperature)

 1 tbsp light colored corn syrup

6 oz milk chocolate, finely chopped

2 oz bittersweet chocolate, finely chopped

1 tbsp unsweetened cocoa


Combine first 4 ingredients in the top of a double broiler

Cook over simmering water until chocolate melts completely, stirring constantly

Pour mixture into a 9 inch pie plate and cover with plastic wrap

Refrigerate 2 hours or until firm

Scoop chocolate mixture with a spoon into 15 equal portions

Roll each portion into a ball

Place cocoa in a shallow bowl

Roll chocolate balls in cocoa to completely cover

Refrigerate until ready to serve 

Knock You Naked Brownies


1 package (18.5 oz) German chocolate cake mix

1 cup chopped pecans

1/3 cup plus 1/2 cup evaporated milk

3/4 cup butter, melted

60 vanilla caramels, unwrapped (one 14 oz package)

1 cup semi-sweet chocolate bits


Preheat the oven to 350 degrees

In a bowl, combine the cake mix, pecans, 1/3 cup milk and melted butter

Press half the batter into the bottom of a greased 9 x 13 baking dish

Bake in a 350 degree oven for 8 minutes

In a double-broiler over simmering water, melt caramels with remaining milk

When mixture is well-mixed, pour over baked layer

Cover with chocolate chips

Pour remaining batter on top of chips

Return to the 350 degree oven and bake for 18 minutes

Let cool before cutting into squares

Three Decka Mocha


1 1/4 cups brown sugar

1/2 cup chopped nuts

1/2 cup Oleo

1 cup flour

1 package (8 oz) cream cheese, softened

1 cup confectioners sugar

1 cup of whipped topping

2 packages of instant chocolate pudding

3 cups milk

Additional whipped topping


Preheat the oven to 350 degrees

Mix brown sugar, nuts, Oleo, and flour together and press into a 9 x 13 baking dish

Cook for 15 minutes in a 350 degree oven 

Mix cream cheese, confectioners sugar, and whipped topping together

Spread mixture on top of cooled crust

Mix pudding and milk - Chill

Spread pudding on top of cream cheese layer

Cover with whipped topping and nuts

Fruit Pizza


1 (18 oz) package refrigerated sugar cookie dough

1 (13.5 oz) marzetti cream cheese fruit dip

3 cups assorted: strawberries, raspberries, blueberries, kiwi, pineapple, mandarin


Preheat the oven to 325 degrees

Roll cookie dough onto a 12 inch pizza pan with floured fingers

Press dough to the rim of the pan

Bake for 20 minutes and then cool

Spread dip evenly and arrange all the fruit on top

Chill in fridge

Tollhouse Chocolate Chip Cookies


2 1/4 cups flour

1 tsp salt

3/4 cup sugar

1 tsp vanilla

1 (12 oz) package of semi-sweet chocolate bits

1 cup chopped nuts

1 tsp baking soda

1 cup butter, softened

2 eggs

3/4 cup brown sugar


Preheat the oven to 375 degrees

In a bowl, mix flour, salt, and baking soda

In another bowl, mix butter and sugars with vanilla until creamy

Beat in eggs

Combine bowls and add in bits and nuts

Cook 8-10 minutes

Monster Cookies


3 eggs

1 1/4 cups packed light brown sugar

1 cup sugar

1/2 tsp salt

1/2 tsp vanilla extract

1 12 oz jar of peanut butter

1 stick butter, softened

1/2 cup M&M's

1/2 cup chocolate chips

1/4 cup raisins, optional

2 tsp baking soda

4 1/2 cups quick-cooking oatmeal (not instant)


Preheat the oven to 350 degrees

In a large bowl, combine the egg and sugars

Add salt, vanilla, peanut butter and butter

Stir in M&M's, chocolate chips, raisins, baking soda, and oatmeal

Drop by tbsp 2 inches apart onto prepared baking sheets

Bake 8-10 minutes -- Do not overbake

Let stand for about 3 minutes before transferring to wire racks to cool

Chocolate Chip Cookie Delight


1 tube (16.5 oz) refrigerated chocolate chip cookie dough

1 package (8 oz) cream cheese, softened

1 cup confectioners sugar

1 carton (12 oz) frozen whipped topping, thawed

3 cups cold milk

1 package (3.9 oz) instant chocolate pudding mix

1 package (3.9 oz) instant vanilla pudding mix

Chopped nuts and chocolate curls, optional


Preheat the oven to 350 degrees

Let cookie dough stand at room temperature for 5-10 minutes to soften

Press into an ungreased 13 x 9 inch baking dish

Bake at 350 degrees for 14-16 minutes

Cool on a wire rack

In a bowl, beat cream cheese and sugar until smooth

Fold in 1 3/4 cup whipped topping and spread on crust

In another bowl, whisk milk and pudding mixes for 2 minutes

Let pudding mixture stand for 2 minutes or until soft-set

Spread pudding mixture over cream cheese layer

Top with remaining whipped topping

Sprinkle with nuts and chocolate curls, if desired

Cover and refrigerate for 8 hours or overnight

Peanut Butter Squares


1 pound box of confectioners sugar

2 cup graham cracker crumbs

1 18oz jar of peanut butter

2 sticks margarine

1 stick butter

12 oz package of chocolate bits


Mix sugar, crumbs and peanut butter

Melt 2 sticks of margarine and combine with peanut butter mixture

Press into a 9 x 13 baking dish (ungreased)

Put in the fridge for 30 minutes

For topping, melt together bits and a stick of butter

Pour topping over the peanut butter mixture and put in the fridge

Cut before the chocolate gets too hard

Chocolate Coconut Candies


1 3/4 cups confectioners sugar

1 3/4 cups flaked coconut

1 cup chopped almonds

1/2 cup sweetened condensed milk

2 cups (12 oz) semi-sweet chocolate chips

2 tbsp shortening


Combine the sugar, coconut, almonds, and milk and shape into balls

Put in fridge for 20 minutes

Melt chips and shortening together

Dip balls in chocolate mixture and place on wax paper

Grasshopper Pie


1 1/2 cups cold milk

1 package instant chocolate pudding mix

2 3/4 cups whipped topping

1 package Andies candies, chopped

1 chocolate crumb crust

1/4 tsp mint extract

2 drops green food coloring


Whisk milk and pudding for 2 minutes and let stand for 2 minutes

Fold in 3/4 cup of the whipped topping

Fold in 3/4 cup of the candies

Spoon onto crust

Combine extract, whipped topping, and green food coloring

Spread on top and sprinkle with remaining candies

Place in fridge for 4 hours 

Mojito Freeze


1 cup finely crushed pretzels

1/4 cup (1/2 stick) butter, melted

1 package (8 oz) cream cheese, softened

2/3 cup sugar

Zest and juice from 1 large lime

2 tbsp finely chopped fresh mint

2 cups thawed whipped topping


Mix pretzel crumbs and butter and press onto bottom of plastic lined 9 inch round pan

Freeze until ready to use

Beat cream cheese, sugar, zest, juice and mint with mixer until well-blended

Whisk in 1 1/2 cup whipped topping

Freeze for 4 hours

Top with remaining whipped topping


**Other options include:

For strawberry margarita freeze:

Omit mint.  Mash 1 1/2 cups halved strawberries with fork.  Add cream cheese mixture with 

whipped topping.  Whisk until blended.  Continue as directed.

For pina colada freeze:

Omit lime zest, juice and mint. Add 1 can (8 oz) crushed pineapple in juice and 1/4 toasted

coconut flakes to cream cheese mixture.  Whisk until blended.  Continue as directed. 

Pineapple Blueberry Crunch Cake


3/4 cup butter

1 (20 oz) can of crushed pineapple (in the juices)

1 (20 oz) can of blueberry pie filling (or you can use cherry)

1 (18.25 oz) box of yellow cake mix

1 cup chopped pecans


Preheat the oven to 350 degrees and butter a 13 x 9 glass baking dish

Melt 3/4 cup butter in saucepan over low heat

Pour pineapple with juice into casserole dish

Evenly spread blueberry mixture over top of pineapple

Cover with dry yellow cake mix and top with pecans

Drizzle with melted butter and bake 35-45 minutes

Layered Lemon Pie


2 cups cold milk

2 package (4 serving size each) jello lemon flavored instant pudding

1 tbsp lemon juice

1 graham pie crust (6 oz)

1 tub of whipped topping (thawed)


Combine the milk and pudding for 2 minutes

Spoon 1 1/2 cups of pudding onto the bottom of the pie crust

Add 1/2 of the whipped topping to remaining pudding and stir until blended

Spread mixture over pudding layer on crust

Top with remaining whipped topping

Place in the fridge for 3 hours and garnish with lemon peel

Rolo Cookies


2 1/2 cups flour

1 tsp baking soda

1/4 tsp salt

3/4 cup cocoa

1 cup butter (at room temperature)

1 cup light brown sugar

1 cup sugar

2 eggs

2 tsp vanilla extract

Bag of Rolo candies (unwrapped)

Sugar (for rolling the cookie dough balls in)


Preheat the oven to 375 degrees

In medium bowl, combine the flour, baking soda, salt, and cocoa

With a mixer, cream the butter and sugars together until smooth

Add eggs in one at a time

Add in the vanilla

Slowly add the flour mixture until well-blended

Take spoonful of cookie dough and wrap around a Rolo candy

Make sure Rolo is completely covered with cookie dough

Roll cookie dough in sugar and place on baking sheet

Bake cookies for 7-10 minutes

Let sit on the cookie sheet for 3-5 minutes before moving to a cooling rack

Chocolate Peanut Butter Cream Pie


3/4 cup hot fudge dessert topping

1 graham pie crust (6 oz)

1/2 cup creamy peanut butter

1 1/4 cups cold milk

2 packages (4 servings each) jello vanilla flavor instant pudding

1 tub of whipped topping


Spoon 1/2 cup of fridge topping on bottom of pie crust

Place in freezer for 10 minutes

Mix peanut butter and milk with whisk in a large bowl

Add dry pudding mixes and beat for 2 minutes (will be very thick)

Stir in half of the whipped topping

Spoon mixture over chocolate pie crust layer

Top with remaining whipped topping

Put in fridge for 3 hours

Drizzle with remaining 1/4 cup fudge topping just before serving 

Swedish Apple Pie


Apples, peeled and chopped into small chunks

1 tbsp sugar

1 tsp cinnamon

1 cup sugar

1 egg

1/2 cup chopped nuts

1 cup flour

3/4 cup butter

Pinch salt


Preheat the oven to 350 degrees

Fill a pie pan 2/3 full of peeled apple

Sprinkle with 1 tbsp sugar and cinnamon

In bowl, mix all other ingredients and pour over top of apples

Bake for 45 minutes