Cherry Cheesecake Dip

1 package cream cheese, softened
1 jar marshmallow fluff
1 tub Cool Whip
2 cans cherry pie filling
1 box graham crackers

Beat the cream cheese and marshmallow fluff together. Stir in the Cool Whip. In a 13x9 inch glass dish spread one sleeve of crushed graham crackers in the bottom of the pan. Spread the cream cheese mixture on top of the graham crackers. Spread the cherry pie filling on top of the cream cheese layer. Dip into the mixture with graham crackers and enjoy.

Side Note: The next time I make this I think I will omit the graham crackers at the bottom. I think this dip would also be good using different pie fillings.

Caramel Fudge Cake

1 box chocolate cake
1/2 bottle hot fudge sauce, warmed
1/2 bottle caramel sauce, warmed
1/2 cup mini chocolate chips
1/2 cup toffee bits
1 container vanilla or chocolate frosting

Bake cake according to directions on box for 13X9 inch pan.

When cake comes out of the oven poke holes in the cake and pour the hot fudge and caramel sauce over the cake.

Cool cake completely and then frost. Sprinkle chocolate chips and toffee bits on top of the frosted cake.

Side Note: When I made this cake I omitted the hot fudge sauce as the original person that created this recipe said that the cake was very rich and sweet. I only used the caramel sauce and then used a homemade cream cheese frosting instead of vanilla or chocolate store bought icing.

Cream Cheese Frosting
1 package cream cheese, softened
1/2 cup butter, softened
2 cups icing sugar

Beat cream cheese, butter and icing sugar together until smooth. Spread on cake.

Gingerbread Cookies

1 cup sugar
1 cup molasses
1/2 cup water
1/3 cup canola oil
1 egg
5 1/2 cups all-purpose flour
3 teaspoons baking soda
3 teaspoons cream of tartar
3 teaspoons ground ginger
1 teaspoon ground cinnamon
Frosting of your choice, optional

In a large bowl, combine the sugar, molasses, water, oil and egg. Combine the flour, baking soda, cream of tartar, ginger and cinnamon; add to molasses mixture and beat until combined. Cover and refrigerate for 1 hour or until easy to handle.

On a well-floured surface, roll out dough to 1/8 inch thickness. Cut with floured cookie cutters of your choice. Using a floured spatula, place cookies 1 inch apart on greased baking sheets. If cookies will be hung, use a plastic straw to make a hole about 1/2 inch from the top of each.

Bake at 375F for 10-12 minutes or until edges are lightly browned. Use straw to reopen holes. Remove to wire racks to cool completely.

Decorate with frosting if desired. Let dry completely. Thread ribbons through hole.

Makes 4 dozen

Brown Butter Blondies

Ingredients:

1 1/4 cups {2 1/2 sticks) unsalted butter, plus more for pan
2 1/4 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
1 cup butterscotch chips

Directions:

1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper or spray with non-stick cooking spray.
2. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.
3. In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined.
4. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture until thoroughly combined. Fold in butterscotch chips and pour into prepared pan.
5. Bake in preheated oven until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake).
6. Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares.


I also added some skor toffee bits and used President's Choice mini butterscotch melts instead of the butterscotch  chips.