Friday, April 29, 2011

Waffle Iron Cookies

Have you ever tried this unique idea?

COOKIES BAKED IN A WAFFLE IRON???

I'm not kidding!

I've even won a BLUE RIBBON for this recipe at Just a Pinch Online Recipe Club.

I use to make these when my kids were young, and was tickled when I came across the recipe recently. 

They're as delicious as I remember them!

I took a picture from this angle because I wanted you to see how thick they are!

Quick & easy too.  I love that about any recipe.

And they bake fast - whoever heard of baking cookies for 45 seconds?  *-*

The dough is thick and fudgy, and the cookies are too.

I mix them by hand because it is so thick.

How fun to make 4 at once!

I frost them when they're cooled, but I wanted to be sure you got to see them pre-frosting. (I used store-purchased frosting, but use your favorite).

Fun huh?  Hope you and your kids will all enjoy this great cookie! 

WAFFLE IRON COOKIES
(From The Better Baker)

1/2 c. margarine
4 Tb. baking cocoa (I heaped them)
2 eggs
3/4 c. sugar
1 c. flour
1 tsp. vanilla
1/2 tsp. salt

In medium bowl, melt margarine and cocoa.  Stir in eggs, sugar, flour, vanilla and salt. Drop by teaspoonsful onto hot waffle iron, baking several at a time.
Bake about 45 seconds. (Each waffle iron temp may vary?) Frost when cool.

And if you really want to splurge, top a cookie with ice cream and fudge sauce!  YOWZA!!!!!!!!

              Sharing Sundays
                  Thursday's Treasures
           Ingredient Spotlight - Baking Cocoa

Thursday, April 28, 2011

Sunshine Punch (Sugar Free)

This was a new treat we enjoyed for our Easter brunch....

My family loves having punch. And I love to surprise them with what kind....

I found this simple recipe that's been in my files for a long time...I changed it up just a tad to suit us. It was already sugar free, (or depending on the juice you use...very low sugar) which makes it great since we tend to indulge (pig out) on these special holidays.  And we (our family) need to watch our sugar intake.

I've had this recipe in my files for some time, and have no clue where it came from, but it reads..."Simple enough for a children's party, yet sophisticated enough for adult tastes, you'll find lots of ways to serve this fruity punch."

 


SUNSHINE PUNCH
(From The Better Baker) 

2 cups cold water
2 cups orange juice, chilled

1 cup Splenda sweetner, granular
1 .13 oz. envelope Kool-Aid Tropical Punch unsweetened soft drink mix
1 - 1 lt. bottle diet lemon-lime soda or diet ginger ale, chilled

Yield: 8 - 1 cup servings

I didn't want to have red punch, so I just made the sugar free (Crystal Lite or Great Value) orange drink mix, added orange juice, and then the soda just before serving.

We all enjoyed it!

I mixed the prepared drink and orange juice the night before, then put it in the freezer and took it out in the morning to thaw. This way it was slushy and we didn't have to use ice.

I think it was a big hit!


I tripled the recipe and only had 2 qts. leftover.

Tuesday, April 26, 2011

Special Egg Salad and all you've ever wanted to know about cooking eggs

I will share the egg info at the bottom of this post, but am so happy to share this EGG-celent recipe for s-p-e-c-i-a-l! egg salad with you!

I thought this would be a terrific recipe to help use up all those Easter eggs!

Once I tried this delightful dish, I haven't ever used another for egg salad.

I'm a HUGE cream cheese fan, so it's no surprise that I went wild over this egg salad - it was definitely love at first bite!

Besides having a nice thick texture, it lasts a long time in the fridge too...if you can keep from eating it up.


(I'm pretty tickled with that picture!  A non-blogging friend who is one terrific cook and photographer suggested it to me...she even loaned me the cookie cutter!) 

How fun is that????


When this salad is freshly made, I have a hard time getting it into the fridge....

I'll put the (first) dirty fork in the sink...reach for another...then another, so it doesn't last long.

Except for this last time I made it.... 

I guess I got busy making other things and hubby forgot about it too.

Honest to goodness!  When I opened it up after a week in the back of the fridge, it was still nice and thick and creamy - not watery at all.

And as tasty as ever -

A lesson learned....

You can find this deliciously wonderful recipe in my cookbook on page 22!



This salad is great on toasted bread, but I really enjoy it with nice crisp crackers as well.

A 'trick' I use when making egg salad - I cut the eggs in half, place them in a bowl, and chop them using my pastry blender.  Works so much faster for me.

I also soften the cream cheese in the microwave just a little so I can whisk the ingredients together and not have to get the beaters involved.

Enjoy every tasty bite!

SPECIAL EGG SALAD
(From The Better Baker)

1 (3 ozs) pkg. (reduced-fat cream) cheese, softened
1/4 c. (fat free) mayonnaise or salad dressing
1/2 tsp. sugar
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
6 hard cooked eggs, chopped
wheat bread - lettuce leaves

In a small mixing bowl, beat the cream cheese until smooth.  Add the mayonnaise, sugar, onion powder, garlic powder, salt and pepper; fold in the eggs.  Cover and refrigerate for 1 hour before serving. Toast bread and serve sandwiches with lettuce for added crunch.

Yield: 6 servings

          Linked to       A Well-Seasoned Life
                  Everyday Sisters Sharing Sunday



                                  ********************************************

Everything you have ever wanted to know about cooking eggs...any way you can think of...click on link below and check out this amazing info...

Monday, April 25, 2011

Two Fun Easter Foodie Nests


I had big plans to make some fun things for Easter posts, and life has kept me hopping (sorry - I couldn't resist =) in other directions.

So I will share what I quickly made, and give you a few links for some other great and creative ideas to help celebrate this special holiday.

I looked around for 'Easter nests' recipes and found sooo many options!

You can use rice krispies, coconut, chow mein noodles, shredded wheat, etc.

Chocolate, marshmallow creme, butterscotch, peanut butter bases...etc.

But I used what I had on hand and that was cornflakes with melted butterscotch chips and peanut butter.  Very tasty.

Simple too!

I think the next time I would hand-crush the cornflakes a little bit before stirring them into the candy mixture. 

I put them in muffin cups to form them easier.  The paper is easily removed after they're chilled.


I tried making a well in the center, but they wouldn't cooperate very easily.  Crushing the flakes some might make a difference?

This recipes comes from Cooks.com

They're more of a candy than a cookie...

EASTER COOKIE BIRD NESTS

1 (6 oz.) butterscotch morsels
1/2 c. peanut butter
5 c. corn flakes
Jelly beans


Melt peanut butter and morsels. Stir in corn flakes and blend until coated. Drop on waxed paper and make a center. Chill and fill with jelly beans or whatever candy you want or even peanuts. 

I made this adorable big nest as a centerpiece for our family get together!

It was simple and we all enjoyed bites of it too.


EDIBLE CHOCOLATE ROBIN'S NESTS

1 cup shredded coconut
4 cups Frosted Mini Wheats (Regular or Chocolate)
2 cups milk chocolate chips (or leftover chocolate bunnies)
wax paper
round bowl for shaping
Cadbury Mini Eggs or jelly beans or fruit (for eggs)

Place Frosted Mini Wheats in a large bowl and break up. Add coconut and toss until mixed well. Using a double boiler, (or a heat-safe bowl set over pot of boiling water) melt chocolate. Pour melted chocolate over wheat mixture and mix up until the chocolate evenly coats.

 
Using wax paper, line a round bowl that you will use for shaping the nest. Form the nests, either in the muffin tins or on the tray. Make sure to make a little center for your eggs. Place bowls of nests in your refrigerator to harden. When they are hardened, simply pull the wax paper and they should pop right out.

Place your choice of eggs in the center of your nest and use as a table decoration.

(Freezing Directions)
You can make these ahead and simply place them in a gallon freezer bag until you are ready to use. Take out of freezer and serve. (Displaying them frozen can help them last longer as a display item.)

Linked to Spring Link Party

Our Easter Brunch

Trust all of you enjoyed a lovely Easter weekend and are 'recovering' nicely. *-*

Last week, my good blogging friend, Lark of
me in a 'virtual' Easter dinner Round up...

I simply didn't have time to put it all together with pictures, so I figured I would go ahead and share what we really had for our Easter family get together.

We like to do brunch with our kids on Saturdays - it gives both our daughter-in-loves freedom to plan something with their own families, and frees us up on Sundays...as they are normally a busy day in our lives.

Sooo I thought I'd share some pictures/recipes from our meal...I would love to get a glimpse of the dishes you enjoyed with you and yours too.

I found this adorable 'nest' recipe at Once a Month Mom  It was easy to make - using shredded wheat, coconut and melted chocolate.  It was our edible centerpiece and was a real hit.

I looked at many ideas, and am so happy I chose this simple recipe. I would highly recommend it to anyone.  Check out the recipe and ideas at the link above. 


This is Sunshine Punch - I loved the name too!
It was delicious and sugar free too!

I will share this recipe in a post later this week...

We also enjoyed ham and havarti croissants. I've previously shared this in a recipe post on my blog...it was the first time my family had tasted them and I did hear quite a few raves!! 

I also made some using turkey as a few family members aren't wild about ham...both flavors were wonderful. 

Melt-in-Your-Mouth goodness!

We tried french toast made with hawaiian bread.  It was delicious.
The recipe can be found here at Cooking with K
This is her picture there...


We had ham and cottage potatoes (cheesey) that my family expects for all our get togethers. It's a dish I have fond memories of my mom making often.

Instead of adding water to the pan before putting the ham in the oven, I added ginger ale.  I'd read that recently and am not sure what it does, but the ham was terrific. I didn't measure, but mixed a honey/mustard/brown sugar glaze and poured over the top the last 30 minutes.  MMM!



COTTAGE POTATOES

10 lg. potatoes, cooked in skin (I used red)
1 med. onion, chopped
1/2 tsp. salt
1 slice fresh bread, torn into pieces
1/2 lb. Velveeta cheese, cubed
8 Tb. margarine, melted, divided
1/4 c. milk
2 c. crushed corn flakes


Cool potatoes - peel and cut into bite sized chunks.  Preheat oven to 350. Lightly grease 2.5 qt. baking dish. Mix together potatoes, onion, salt, bread and cheese.  Mix with 6 TB. melted margarine and place into prepared dish. Pour milk over potatoes. 

Topping:

Mix corn flakes with remaining margarine and spread evenly over top.  Bake uncovered for 35 - 45 minutes or until brown and bubbly.

For a flavor boost - may add small can of chopped pimentos.
(That's how my mama always made this dish, but I have too many picky eaters in this family to try it =)

We also enjoyed some fresh fruit and a cream cheese/marshmallow cream dip.


That fresh pineapple sure was delicious with the ham!

We enjoyed Cookies & Cream Brownies from Mandy's Recipe Box for dessert.

I crushed Nutter Butter cookies on top of brownie batter before baking.  I didn't add the glaze and they were plenty sweet for us.  What a delicious idea!  I don't know why I haven't thought of it before.



Our daughter-in-loves both brought dishes too, so we had more than enough to enjoy.

I will share another post later this week showing the craft idea my granddaughters made.  It was so cute & so fun...not to mention delicious!

Hope you all get caught up on your rest and have a wonderful week ahead.





Friday, April 22, 2011

HAPPY EASTER - Jelly Bean Prayer


Jellybean Prayer

 Red is for the blood He gave
Green is for the grass He made

Yellow is for the sun so bright

Orange is for the edge of night

Black is for the sins we made

White is for the grace He gave

Purple is for the house of sorrow

Pink is for the new tomorrow

A bag of jellybeans

colorful and sweet

In this prayer is a promise

And a small delicious treat.


































Thursday, April 21, 2011

Easter 'Nests' and More...

I had big plans to make some fun things for Easter posts, and life has kept me hopping (sorry - I couldn't resist =) in other directions.

So I will share what I quickly made, and give you a few links for some other great and creative ideas to help celebrate this special holiday.

I looked around for 'Easter nests' recipes and found sooo many options!

You can use rice krispies, coconut, chow mein noodles, shredded wheat, etc.

Chocolate, marshmallow creme, butterscotch, peanut butter bases...etc.

But I used what I had on hand and that was cornflakes with melted butterscotch chips and peanut butter.  Very tasty.

Simple too!

I think the next time I would hand-crush the cornflakes a little bit before stirring them into the candy mixture. 

I put them in muffin cups to form them easier.  The paper is easily removed after they're chilled.


I tried making a well in the center, but they wouldn't cooperate very easily.  Crushing the flakes some might make a difference?

This recipes comes from Cooks.com

They're more of a candy than a cookie...

EASTER COOKIE BIRD NESTS

1 (6 oz.) butterscotch morsels
1/2 c. peanut butter
5 c. corn flakes
Jelly beans

Melt peanut butter and morsels. Stir in corn flakes and blend until coated. Drop on waxed paper and make a center. Chill and fill with jelly beans or whatever candy you want or even peanuts.



Check out the Easter Bunny Buns from Mommy's Kitchen.  Tina uses her easy cake mix crescent roll recipe to make these adorable bunnies.


Erin at Making Memories with your Kids made these adorable Easter Egg Hunt cookies.  The dough is wrapped around a mini cadbury egg.  I think they couldn't be cuter or more irresistible!


And who could possibly say no to these adorable Cooking Creation's Easter Egg Pops? Celeste also shares some other delicious recipes on this page.

This next idea is my favorite. I enjoyed a great time making these Resurrection Cookies with two of my granddaughters a few years ago. They still talk about it.  The process of making these cookies illustrates the message of Easter.


Her step-by-step pictures are awesome!




May we not forget the Reason for this Easter celebration...

Revelation 1:18 - I am He who lives, and was dead; and, behold, I am alive forevermore, Amen.





Tuesday, April 19, 2011

Crock Pot Sweet Potatoes

Recipes don't get much simpler than this one.

If you're having a big Easter dinner and are serving sweet taters, this idea will help you save room in the oven.

Of course, it works any time of the year as well!

This is all you do - honest!

CROCK POT SWEET TATERS

Poke desired number of cleaned sweet potatoes with a fork and wrap each in foil.  Place in slow cooker and cook on low for 3 - 4 hours (depending on size of taters).  Serve with butter, salt, pepper and some brown sugar, maybe some cinnamon too. Or honey?

While cooking....


Before devouring!  (alongside the chicken cordon bleu casserole) 

If you have time for some fun, check out this adorable page...
Cause you're all 'Sweet Taters' to me...

Linked to

Friday, April 15, 2011

Lightened-Up Coconut Cream Pie

I came across this awesome recipe at one of the wonderful blog parties we get to enjoy online.

This recipe came from Amee's Savory Dish who shares some wonderful lightened up ideas.


We enjoyed this so much - I will definitely make this again, and soon! 

It seems I'm always in a time crunch and this is not only delicious, and doesn't take long to put together.

Toasting the coconut takes the most time...at least it did for me.

I wanted to be sure to have a 'full' pie, so I increased a few ingredients - see recipe below.

LIGHTENED-UP COCONUT CREAM PIE

1 (3 ozs) pkg. sugar free or regular instant vanilla pudding
(I used 1-1/2 pkgs.)
2 cups lowfat milk (I used 3 cups)
3 ozs. fat free cream cheese (I used 4 ozs)
1 tsp. coconut extract
3/4 c. fat free cool whip (I used 1 cup)
1/4 c. plus 6 Tb. unsweetened, shredded coconut, toasted and divided
(I increased amount of coconut in pie to 1/3 c.)
1 graham cracker crust or 6 mini graham crusts

Mix pudding mix, milk and cream cheese, in a large mixing bowl until thickened and well blended.  Stir in cool whip and 1/4 c. coconut and coconut extract.

Fill pie crust with filling and top with remaining 6 Tb. toasted coconut.

Chill several hours before serving.

Deliciously light and tasty.  Your tummy will be sure to thank you for every bite!

              Feasting in Fellowship Fridays
              Savory Sunday
              Totally Tasty Tuesday

Always fun to win!

Just wanted to share a sweet 'bonus' I've received this past week. 

I won a coupon for a free 59 ozs. bottle Simply Orange (or Apple or Grapefruit) Juice from Kristy's giveaway at Casual Dish


I ran right out the same day it arrived and bought a bottle of orange juice with mango and it was a true delight.  VERY delicious!

THANKS SO MUCH KRISTY!!

Thursday, April 14, 2011

Cheesey Vegetable Topping for Baked Potatoes

Oh Dear Blogging Friends!

I'm so excited to share this recipe with you!!!
This delicious recipe came to my mind recently while I layed awake in bed early one morning.

I anxiously RAN to the store (Yes, I did get dressed first=) and bought a couple of big taters so we could be reminded of HOW GOOD it is.

We weren't disappointed.  Nuh uh...not in the least.

Because my husband's diabetes is affected by carbs...mainly white taters and bread...I haven't made this in a while, so it tasted extra wonderful!
I'm a big cream cheese AND Velvetta fan, so this 'marriage' is just perfect for me.



Do hope you'll give it a try too.

I've heard it said that a tater gets a bad rap for the 'company' it keeps....AKA as sour cream, butter, etc. 

Let me tell you what...this is AWESOME company for your tater. *-* And it won't 'keep' long because you'll be gobbling it up...MMMM!

CHEESEY VEGETABLE TOPPING FOR BAKED TATERS
(from The Better Baker)

3 c. frozen broccoli, cauliflower, carrot mixture, loose pack
6 strips bacon ( I used turkey bacon)
1 (8 ozs) jar cheese spread (with pimento, if desired)
(I substitute about 6 ozs. Velveeta)
1 (8 ozs) pkg. cream cheese, softened
1/3 c. milk
1/8 tsp. garlic powder
2 Tb. chopped parsley, optional

Cook veggies in unsalted water until crisp-tender; drain.  Cook bacon until crisp; crumble and refrigerate if not using right away. In saucepan, combine cheese spread, cream cheese, milk and garlic powder.  Heat until melted and smooth.  Stir in vegetables and parsley. When ready to serve, stir in bacon and heat.

Makes 3-1/2 cups  (enough for about 3 - 4 lg. taters)

Hints: I like to mash my veggies a little before stirring into cheese mixture.
I top the sauce with the bacon crumbles.  If you stir it into the sauce and have leftover, it won't be crunchy.

I've never added meat to this topping, but ham comes to mind - sounds like a great flavor combo...maybe even chicken? 

I'd love to know if you experiment and do something different with this simple recipe.

Linked to Full Plate Thursday,








Tuesday, April 12, 2011

PayDay Bars (Sugar free option)

I saw this reminder of a favorite dessert of mine at Erin's "Making Memories....One Fun Thing after Another" and her name for this fabulous treat is O'Henry (Where Have You Been All Of My Life) bars - she's funny like that!

And obviously, while making memories, she makes wonderful recipes too.

This has been a very favorite recipe of mine for some time. I got it from my dear friend Janean, who often makes it for ladies gatherings. I simply cannot! resist it either.

When I made it for a bake sale a few years ago, folks returned the second day wondering if we had more Payday Bars.  *-*  (Yes, I had made more!)

It's a quick and easy dish to whip up anytime.



This is the most repeated recipe in my kitchen and is also in my first cookbook.

I have enjoyed serving this for samples at my booksignings.  No one can resist the wonderful smell of these tasty treats! It's a real 'drawing card' of interest.

I tell everyone to make these when someone is at home, otherwise no one else will ever know you made them, because they'll be G-O-N-E!

They're irresistible for sure!

One of my sister-in-loves recently told me you can purchase sugar-free honey.  Of course, it isn't true honey, but it's an awesome substitute for karo syrup.

Here's proof...



This time I used Splenda and the sugar free honey for the base.

HOLY PAYDAY BARS BATMAN!! (or BATWOMAN!=)

Feel free to use full-sugar products if you want...or make it reduced sugar or even sugar free.  Your choice!

Honestly, the only difference I can tell is that the sugar free are not quite as sticky as sugar full. 

But either way - this is something you'll want to make often.


Enjoy every tasty delicious fantastic awesome bite!

(My sis-in-love has frozen these, and I was amazed I couldn't even tell!)

OK...OK...I'll get to the recipe now...

These are the sugar free ones

 
PAYDAY BARS
(From The Better Baker)

1 cup white sugar
1 cup light corn syrup
1 cup peanut butter, smooth or crunchy
1 tsp. vanilla extract
6 cups Rice Chex
(I use about 7-1/2)...there's enough of the gooey sauce to cover more than 6 cups
1 c. nuts, optional

Lightly grease a 9" X 13" X 2" dish. Measure cereal into a large bowl.  In medium saucepan, bring sugar and corn syrup to a boil; boil for 1 minute. Remove from heat and stir in peanut butter and vanilla until well blended.  Pour over cereal (& nuts if using) and mix well. Press into prepared dish.  Cool and cut.  (If you can wait!)

Oh how I love licking the pan!

Hint: The longer you boil the sauce, the less sticky it will be.  I love the stickiness! =)

Linked to Totally Tasty Tuesday
Sweets for a Saturday
Ingredient Spotlight
Gooseberry Patch Roundup - Picnics & Potlucks

Friday, April 8, 2011

Mini Meatloaves from Make-Ahead Meals For Busy Moms

If you're not familiar with Jane Doiron's cookbook..
MAKE AHEAD MEALS FOR BUSY MOMS
I'm here to testify it's a real winner!



She's very humble and rarely says anything about her cookbook on her blog
(like I do about mine!) so I want to tell you what a great asset it is for your kitchen.

Jane shares simple instructions for preparing meals ahead, both hours or a day ahead, or to freeze for later.

(It's what I love to do when I go to my daughter's, as I recently did and was able to spoil that new grandson and make sweet memories with his sisters too.)

This cookbook went with me again! this time.

The last time I did some freezer cooking for Deb and family, I made this recipe and it was so delicious, we didn't even have to discuss if I'd make it again!

A 'wondermous' repeat!!

Her kitchen smelled so yummy while these were baking.

(This recipe really hits the spot for this meatloaf lover too!)

I have become good email buds with Jane and she is such a day-brightener in my life.

She was one of my first foodie blog friends, and it seems we became fast friends online.

We have a number of things in common...and now we are BOTH cookbook authors!

She's a very busy wife, mom, teacher, family gal...and the fact we email each other occassionally is such a 'kick' for me!

What a sweet blessing she is to me!


I was just tickled to have Deb take a picture of my hand in the picture - as I never get to do that myself! =)

Now I've heard of gals who put everything into a ziploc bag and 'moosh' it all up from the outside.  Sounds like a good idea, though I've never tried it.  I like digging in with my hands!

MMMM - I can smell them now just looking at the picture! *-*

Following Jane's list of ingredients, I made up about 4 dozen meatballs...lined a cookie sheet with foil...sprayed it, then baked them in a 350 oven for about 12 - 15 minutes.  After they cooled, I then bagged them into ziploc freezer bags and put them in the freezer for Deb to make stroganoff or soup with them later.

With the remaining mixture, I made the mini meatloaves in muffin cups and put them in the freezer for Deb.


First I sprayed the muffin tins; filled the cups; put them in the freezer for about 2 hours, then removed them with a knife and set them on a cookie sheet to freeze harder - for several hours.  (This way they won't stick to each other and you can remove the number you want for your meal).

What delicious cuties they are!!



Jane's comment at the top of this recipe page reads "Mini loaves are convenient to freeze.  They take less time to thaw out in the refrigerator".

MINI MEATLOAVES
(From The Better Baker via Make Ahead Meals for Busy Moms)

2 lbs. lean ground beef
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried minced onion
1 clove of garlic, minced
1/2 cup Italian-style or garlic & herb bread crumbs
1/3 c. Parmesan cheese, grated
1/2 c. ketchup
1 large egg

Optional Sauce:
1/4 c. ketchup
2 Tb. light brown sugar
1 tsp. dry mustard

~A Day Ahead~

In a large mixing bowl, combine the beef, salt, pepper, onion, garlic, bread crumbs, cheese, ketchup, and egg.  Press the mixture evenly into four 3" X 5" X 2" mini loaf foil pans.  Cover and refrigerate.

~Cooking Directions~

Remove the meatloaves from the refrigerator 30 minutes before cooking.  Preheat oven to 350. Bake uncovered, for 45 minutes.  Combine the sauce ingredients and brush on top of the loaves if desired.  Bake for 10 more minutes.

(If using muffin size, they will cook faster than that).

~Freezer Directions~

Wrap the uncooked meatleaves (without the sauce on top) in plastic wrap and place in labeled freezer bags.  Freeze up to 3 months.

Thaw the meatloaves in the refrigerator 24 hours before heating.  Bake as directed.

You can check out Jane's cookbook for sale at Amazon right here.  They have a cool feature - you can even look inside her book - check it out!

Some other tasty make-ahead recipes I've made from her book are...

Honey Mustard Chicken Fingers
Pumpkin Pie
Oatmeal Cookies
Zucchini Apple Bread
Pumpkin Bread
Mini Pecan Pie Muffins

All of it is YUM-OOOOOOOOO!!