Peanut Butter Crunch Brownies

1	box (19.5 oz) Pillsbury® Brownie Classics Traditional fudge brownie mix
1/2	cup vegetable oil
1/4	cup water
2	eggs
3	cups semisweet chocolate chips
1	bag (14 oz) caramels, unwrapped
1/4	cup water
2	cups slightly broken pretzels (4 1/2 oz)*
1/4	cup butter or margarine, melted
1	cup powdered sugar
1	jar (18 oz) crunchy peanut butter
2	cups Reese's® Puffs® cereal, slightly broken*

1. Heat oven to 350°F (325°F for dark pan). Grease 13x9-inch pan with cooking spray or shortening.** In large bowl, make brownie mix as directed on box using oil, water and eggs. Stir in 1 cup of the chocolate chips. Spread batter evenly in pan. Bake 28 to 30 minutes. Cool on wire rack while making topping.

2. In medium microwavable bowl, microwave caramels and water on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until caramels are completely melted and mixture is smooth. Stir in broken pretzels until well coated. Spoon and spread carefully over cooled brownie layer.

3. In large bowl, mix melted butter and powdered sugar until smooth. Stir in peanut butter. Stir in broken cereal until well blended. Spread or pat over caramel layer.

4. In small microwavable bowl, microwave remaining 2 cups chocolate chips on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until chocolate is melted. Spread over cereal layer. Refrigerate until chocolate is set and caramel mixture in center is firm, 2 to 3 hours. Let stand at room temperature 10 minutes before cutting. Cut into 6 rows by 4 rows.

pumpkin chocolate chip cookies

These yummy cookies are super fast to make and a perfect treat for the season! Plus they'll make your house smell absolutely delicious!

You will need:
1 C. shortening
1 C. butter or margarine
2 C. sugar
15 oz pumpkin
2 eggs
2 tsp vanilla
4 C flour
1 tsp salt
2 tsp baking powder
1 tsp baking soda3
1/2 tsp pumpkin spice {or} 2 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp allspice
12 oz chocolate chips

Cream together shortening, butter and sugar. Next add pumpkin, eggs and vanilla. Mix well. Lastly, add dry ingredients and chocolate chips. Mix well. Spoon onto ungreased cookie sheet and bake for 10-12 minutes at 350.

Thanksgiving Cornucopia

Ingredients:
Bugles
Trix Cereal
Vanilla Icing

Instructions:
1. Take a bugle
2. Dip the open end in the icing
3. Dip the icing into the cereal
4. Eat and enjoy

The amazing possibilities of cake mix cookies

The basic cake mix cookies

1 pkg cake mix, any kind...any brand

2 eggs

1/4 c oil

mix ingredients until combined, roll in balls, bake at 350 for 8-10 minutes.

Snickerdoodles which is with a package of yellow cake mix, just roll the dough in a mixture of cinnamon and sugar before baking.

Devils food cake mix, but mix in a package of the chocolate chip/peanut butter chip mix.

The picture is of Rolo cookies. Use devils food cake mix, roll the balls around a Rolo candy. The rolo melts inside the cookie making a caramel/chocolate center. It is amazing! (You can also use a miniature Resses PB cup.)

Carmel Chocolate chip cookies

Ingredients:

4 Large eggs

2 tsp salt

2tsp baking soda

1 pound light brown sugar

2 cups sugar

1 cup shortening

4 cups flour

2 tsp vanilla extract

1 bag of chocolate chips

1 bag of carmel bits

Preheat oven at 350 degrees.

Combine everything but the flour, chocolate, and carmel in a large mixing bowl. Mix until shortening is completely cut it. Add flour and fold in with spatula. Then add in the chocolate chips and carmel bits.

Spoon cookie dough on cookie sheets and bake for 10 to 13 mins or until golden brown edges. Let them cool to the touch and serve with vanilla ice cream or glass of milk.

This dough makes a lot of cookies... atleast three dozen. When hubby makes this at work he can usually get about 60 cookies out of it.

Fruit Pizza Dessert

4 ounces cream cheese, softened
1⁄2 cup butter or margarine1
1⁄4 cups flour
1⁄4 teaspoon salt
1 recipe Cream Cheese Topping (see below)
2 cups sliced fresh strawberries
2 kiwi fruit, peeled and sliced
3 fresh peaches, sliced,
or 1 (11-ounce) can mandarin oranges, drained

In a large bowl combine cream cheese and butter or margarine. Mix until well blended. Add flour and salt. Mix well. Form into a ball, wrap with plastic wrap, and chill for at least 1 hour. On a lightly floured surface, roll out dough to form a 12-inch circle. Place in a 12-inch greased tart or pizza pan.Prick the bottom and sides with a fork. Bake at 425° F. for 12 to 15 minutes or until golden brown. Remove from oven and cool.
Meanwhile, prepare the Cream Cheese Topping; spoon over crust. Arrange fruits in circles atop the filling, working toward the center of the tart—arrange strawberries around outer edge of pan, then kiwi fruit slices, fresh peach slices or mandarin oranges, and more strawberries in the center.
Makes 10 to 12 servings.

Cream Cheese Topping
12 ounces cream cheese
1⁄3 cup sugar
1 tablespoon lemon juice
1 cup non-dairy frozen whipped topping

Combine cream cheese, sugar, and lemon juice. Mix until well blended. Fold in whipped topping.