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. 

Pumpkin Zucchini Bread

3 eggs lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter or margarine, melted
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 cup shredded zucchini
1 cup chopped walnuts

In a mixing bowl, combine eggs and sugar. Add pumpkin, butter, and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in the zucchini and nuts. Pour into two greased and floured  loaf pans. Bake at 350F for 45-50 minutes or until a toothpick inserted into centre comes out clean. Cool in pans 10 minutes. Remove to a wire rack to cool. Makes two loaves.

Side Note: If you want to keep this nut free you can omit the nuts entirely or substitute chocolate chips.



Pumpkin Bread with Maple Cream Cheese Filling

Ingredients

FILLING
2 pkg	(8 oz. each) cream cheese, softened
1/4 c	sugar
1	egg
1 Tbsp	milk
1 tsp	maple extract or 1 tablespoon maple syrup
BREAD
3 c	sugar
1 3/4 c	pumpkin puree (or 1 can solid-packed pumpkin)
1 c	canola oil
1 c	water
4	eggs
4 c	all purpose flour
4 tsp	pumpkin pie spice
2 tsp	baking soda
1 tsp	ground cinnamon
1 tsp	baking powder
1/4 tsp	ground nutmeg
1 tsp	salt
1/4 tsp	ground cloves
1/2 c   chopped pecans
1/2 c  chopped walnuts
1 currants or raisins

Directions

1

Beat the cream cheese, sugar, egg and milk in a small bowl until creamy, add your maple extract or syrup and blend. Set aside for now.

2

In a large bowl, beat the sugar, pumpkin, oil, water and eggs. In another large bowl mix the flour, baking soda, baking powder, salt and spices.

3

Now gradually add the dry ingredients to your wet. Stir in the nuts.

4

Pour half of the batter into three flour-greased 8" x 4" loaf pans.

5

Spoon the filling over the batter. Use a spatula to spread it out carefully.

6

Add the remaining batter making sure you completely cover the filling.

7

Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes in the pans before removing the bread to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap.            

I baked it for 60 minutes because 50 minutes wasn't enough.

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.