Golden Harvest Cookies

2/3 cup butter,softened
1/3 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup self-rising flour
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups quick-cooking oats
1 cup shredded carrots
1 cup shredded cheddar cheese
1 cup chopped pecans
1/2 cup raisins

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cinnamon and cloves; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients.

Drop by heaping teaspoonfuls 2 inches apart onto a ungreased cookie sheet. Bake at 375F for 12-14 minutes or until golden brown. Remove to wire racks to cool. Store in the refrigerator.

Cranberry Orange Muffins

2 cups whole wheat flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups orange juice
1/4 cup canola oil
1 egg
1 cup fresh or frozen cranberries, halved

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the orange juice, oil and egg; stir into dry ingredients until moistened. Fold in cranberries.

Coat muffin cups with cooking spray or use paper liners; fill three quarters full with batter. Bake at 400F for 15-20 minutes or until a toothpick comes out clean. Cool for five minutes before removing from pans to wire racks.

Makes 1 dozen

Raspberry Peach Marshmallow Squares

Yield: 24 medium squares

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes plus cooling time

Ingredients:

1/4 cup (1/2 a stick) butter
1 10.5 oz bag of large marshmallows
1 14.5 oz box Raspberry Peach Honey Bunches of Oats Fruit Blends cereal
1/2 10.5 oz bag of small marshmallows

Directions:

1. Spray a 9 x 13 metal or glass baking pan with cooking spray and set aside.
2. In a large soup pan or French oven, melt butter on low heat.
3. While butter melts in the pan, combine entire contents of cereal box and 1/2 a bag of mini marshmallows together in a large bowl. Toss with your hands until the mini marshmallows are well distributed.
4. When the butter has completely melted, add the entire bag of large marshmallows to the pan. Spray a wooden spoon with cooking spray and then use it to stir the marshmallows occasionally until they are all completely melted.
5. When all the marshmallows have melted into a smooth cream in the pan, remove it from the heat. Spray the wooden spoon with cooking spray again. Dump the contents of the bowl into the marshmallow cream, then stir stir stir with the wooden spoon until all the cereal has a nice coating of marshmallow and has begun to stick together.
6. Spoon the cereal-marshmallow mix into the sprayed baking pan. Spray your wooden spoon again and use it to press the cereal firmly down into the corners of the pan and to flatten the surface. When the cereal is in a fairly even layer, refrigerate the pan.
7. Allow the treats to cool for at least 30 minutes to an hour. When they appear firm and crisp, remove the pan to a counter top. Flip the pan over and tap it a few times until the entire pan of cereal pops out in one large piece.
8. Turn the block of cereal over, then use a sharp knife to cut the block into squares, roughly 6 vertical cuts, then each strip into 4 squares, for 24 roughly even squares.

Pumpkin Pie Bars

Pumpkin Pie Bars

Cook Time: 30 minutes

Yield: Serves 24

Ingredients

• 2 cups all-purpose flour
• 2 tsp ground cinnamon
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 cup First Street unsalted butter, melted
• 2 cups packed light brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 (15 oz) can pumpkin puree
• 1 cup pecans, coarsely chopped (optional)
• 2 tbsp sugar

Instructions

1. Preheat oven to 350 degrees F and coat a 9"x13" baking pan with nonstick spray and line with parchment paper ensuring that there is an overhang on both sides. Set aside.
2. In a bowl, whisk together the flour, 1 teaspoon cinnamon, pumpkin pie spice, salt and pepper; set aside.
3. Using a large bowl, whisk the butter and light brown sugar together until incorporated. Add the eggs and vanilla and continue to whisk. Then whisk in the pumpkin until all the ingredients are combined. Using a rubber spatula, fold in the flour mixture to complete the batter.
4. Pour the batter into the prepared pan and use the spatula to spread the batter evenly throughout the pan. Now if you’d like, sprinkle the pecans over the top of the batter. Mix together the remaining 1 teaspoon of cinnamon with the sugar and sprinkle over the entirety of the batter.
5. Bake for 30 minutes or until a toothpick inserted into the center has just a few moist crumbs. Cool completely in the pan before removing and slicing into 24 bars. Store at room temperature in an airtight container.

Pineapple Cake

Ingredients

CAKE

1 can(s) crushed pineapple in 100% juice (large can - 20oz) - do not drain

2 c all purpose flour

1 1/2 c sugar

2 large eggs

2 tsp baking soda

FROSTING

8 oz cream cheese, room temp

1 stk unsalted butter, room temp

2 c powdered sugar

1 tsp vanilla

2 Tbsp milk

Directions

Preheat oven to 350 degrees.

Put all cake ingredients into a large mixing bowl and blend by hand to combine. No need to bust out the beaters for this one, but you can if you want to!

Pour mixture into a 9x13 glass pan. You do not need to grease, flour, spray, etc. Trust me.. it comes out perfect without! Bake 30-40 minutes until just golden and baked through.

You'll want to frost the cake while still warm, so prepare your frosting as your cake bakes. You can frost when cooled all the way, too, but it is just easier to frost warmer. Simply add your frosting ingredients into a large bowl and beat until combined and smooth.

Spread the frosting on the warm cake right in the pan. Let cool, then refrigerate. Serve cold and enjoy!!