Lemon Bars

1/2 c soft butter
1/4 c powdered sugar
1 c flour

Cream butter and sugar; add four.
Spread into 8x8 pan
Bake at 325 for 15-20 min

While crust is baking, prepare next layer:
2 eggs
1 cup sugar
2 T flour
2 T lemon juice
grated lemon rind ( 1/2 lemon)
Beat eggs slightly & add sugar, flour & lemon rind.
Mix well. Pour over the hot crust

Bake for 15-20 minutes at 325
Remove and sprinkle with powdered sugar
Cool before cutting into finger cookies
 

pumpkin spice cookies

Katie first made these for us one year in Rockville, couldn't believe how Delicious and EASY!!

1 sm can of pumpkin
1 box of Spice Cake mix
1/3 Cup water
1/2 bag of chocolate chips

Add all ingredients and mix!
Cook at 350* about 8-11 minutes.

***You can drop them onto a cookie sheet for cookies or into muffin papers for muffins.

Make them into whoopie pies:

for the cookies:
1 cup canned pumpkin
1/3 cup butter, softened
1 package spice cake mix
2 eggs
1/2 cup milk

for the marshmallow spice filling:
1/2 cup butter, softened
1 8-oz. package cream cheese, softened
2 cups powdered sugar, sifted
half of a 7-oz. jar marshmallow cream
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg

1. Preheat oven to 375. Line cookie sheets with parchment paper or foil (grease foil, if using).

2. In a large mixing bowl, beat pumpkin and butter on medium until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for one minute.

3. By the heaping tablespoon, drop mounds of batter on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, using new parchment paper for each batch.

If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare marshmallow spice filling up to 2 hours before serving.

4. To make marshmallow spice filling, beat 1/2 cup softened butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla, cinnamon, and nutmeg. Beat until well combined.

5. Spread about 2 1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Serve immediately or cover and chill up to 2 hours.

Makes 15 whoopies.

peanut butter cookies

Peanut Butter Cookies Preheat Oven to 350 degree

Megan's class did a geneology cook book and this was in it. I quess it is now old fashion to cook with a cake mix...

1 pkg Yellow cake Mix

1 cup Peanut Butter

½ c oil

2 T Water

2 eggs

Combine all ingredients and mix well. Drop from teaspoon onto ungreased cookie sheet. Press crisscross on with fork dipped in water or sugar.

Bake 350  10-12 minutes

Peanut Butter Cups: make dough and place a ball in a mini muffin tin. Cook for 8 minutes Remove and press an unwrapped Reeses PB cup into each cookie and bake another 2-4 minutes

Triple  peanut butter cookies:
Add 1 cup reese's pieces and 1 cup peanut butter chips , Roll into balls and bake

Or make them from scratch- from Six Sister's recipes

These cookies are a peanut butter lovers dream come true! Soft, chewy and delicious!

Ingredients

• 1 cup (2 sticks) butter or margarine (room temperature)
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1½ cups peanut butter (creamy or chunky)
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup Reese's Pieces
• 1 cup peanut butter chips

Instructions

1. Preheat oven to 350 degrees F.
2. Mix butter, sugar and peanut butter together. Add eggs, flour, baking soda and vanilla extract. Fold in Reese's Pieces and peanut butter chips. Roll dough into 1 inch balls and place on ungreased cookie sheets.
3. Bake for 10-12 minutes, or until golden brown.

Banana Cake

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 2 very ripe bananas, mashed
• 1 teaspoon baking soda
• optional  add 1/2 c nuts

Directions

1. Prepare yellow cake mix according to package directions.
2. Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9x13 inch baking pan.
3. Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees F (175 degrees C). Bake for 1 hour (watch time). Let cake cool thoroughly and then refrigerate.  Bake less time if making cupcakes          Only 100 calories per serving!

Broccoli Rice Soup

This is super fast and easy to make for a last minute meal...


Ingredients:
1 package Rice-a-Roni Wild Rice (can be chicken flavored)
5 cups water with 5t chicken broth
10 oz pkg frozen broccoli-I use 1-2 bunches of fresh, chopped up
1 shredded carrot
1 can cream chicken soup, I use fat free
1 8oz  cream cheese, low fat work best
2 tsp dried minced onion
slivered almonds to garnish

Directions:
Cook Rice-a-Roni in water for 10 minutes using rice and seasoning packet.  Add broccoli, carrot and onion and simmer for 5 more minutes.  ( hint: prepare your vegtables while rice is cooking).  Stir in cream of chicken soup and cream cheese.  Heat on low until cheese is melted.  
Serve with slivered almonds.

Elise's Homemade Vanilla Granola

I am  heading to Rockville this week with my girls and the only request I had was to take granola.   love  granola and  found this recipe on my Kathy G's blog and it is our favorite.

8 c. oats
2 c. sliced almonds
1 c. wheat germ
1 c. brown sugar
1 tsp. salt
1 tsp cinnamon
craisins or raisins, to taste (optional)
3/4 c. canola oil
1 c. honey
3 Tbsp. vanilla (use the real stuff if you have it-- it tastes much better)

Preheat oven to 300-degrees. Combine first 8 ingredients (dry ingredients) in a large bowl. In a saucepan combine oil, honey, and vanilla and bring to a boil. Let boil for 1 minute then pour over oat mixture. Mix until all ingredients are moistened. Divide and spread mixture over 2 large cookie sheets and bake at 300-degrees for 20-30 minutes. Remove from oven and leave on pans until the granola hardens (it may be a little chewy and that's ok.. if you prefer it not to be chewy at all, allow to dry completely). Break up granola and store in large Ziploc bags or containers. Serve plain, with yogurt, or with milk.

Rhodes Lemon or Orange Pull-aparts

Being Relief Society president, I am always looking for ways to make quick and easy yet not too sweet things to take people.  These are great...I  have tried both flavors, both my favorite!


20 Rhodes dinner rolls, thawed

2 lemons or 1 orange peel, grated

¼ c. butter, melted

½ c. sugar

Citrus Glaze:

1 c. powdered sugar

1 Tbsp. butter, melted

2 Tbsp. fresh lemon or orange juice

Thaw rolls until soft (about 2 hours at room temperature). Grate lemon or orange peel and
mix with sugar. Cut thawed rolls in half and place in 9 X 13 inch pan that has been sprayed
with nonstick cooking spray. Melt ¼ cup butter and pour over rolls. Sprinkle with rind/sugar
mixture, reserving ½ of the mixture to sprinkle just before baking. Cover with plastic wrap that
has been sprayed with nonstick cooking spray. Let rise until double in size. Remove wrap and
sprinkle on remaining rind/sugar mixture. Bake at 350 F. for 20 to 25 minutes.
I used two round pans and they cooked more even....then you can give away one and keep one!

To make citrus glaze, combine powdered sugar, citrus juice, and melted butter and mix until
thin. Glaze rolls while still warm.