I have had a few requests for my brownie recipe so I am going to post and hopefully get a picture in later. For several years now these have been my treat of choice. I keep a stash in my freezer in individual bags that I pull out often. Kids joke that they can tell how tough a day it was by the size of the brownie. The original recipe was from kevinandamanda.com but then I tweaked it a bit.

 Cookie layer:
1 c (2 sticks) butter, softened
1 c granualted sugar
3/4 c light brown sugar
2 eggs
1 Tbsp vanilla
2 1/2 c flour
1 tsp baking soda
1 tsp salt
2 c (12 oz) chocolate chips

Oreo Layer:
1 pkg double stuffed oreos (family size is slightly too many, original size is slightly too few)

Brownie Layer:

1/2 c plus 2 1/2 Tbsp butter
1/2 c cocoa
1 1/3 c sugar
3 eggs
1 1/3 c flour
1/2 c chocolate chips

1. Heat the oven to 350 degrees. Line a 9x13 in dish with foil and spray with Pam.
2. Make the cookie layer: Beat the butter and sugars together till creamy. Add in the rest of the ingredients. Flatten the cookie dough in the bottom of the dish.
3. Top with a layer of Oreos.
4. Make the brownie layer: Melt the butter and cocoa together on the stove. Remove from heat. Stir in the sugar and flour. When mixture has cooled slightly stir in the eggs and chocolate chips.
5. Pour the brownie mixture on top of the oreos.
6. Cover with foil and bake at 350 degrees for 30 minutes. Remove the foil and continue baking for an additional 25 minutes. Let cool completely before cutting.

This is a recipe you only make if you are having people over.  Its got everything that is good in it and is dangerous to have in your house if you are like me and lack will power.  It does take a very long time to cool to the point that you can cut it.  So either make it the day before or put it in the fridge to finish cooling.  This was off of the Skinny Chick site which is quite ironic I think.

1. Preheat oven to 350º.
2. Line an 8×8 baking dish with non stick foil (or use regular foil and spray with cooking spray).
3. Make cookie dough by creaming butter and sugar, then mixing in egg. Mix in flour, salt and baking soda, then chocolate chips.
4. Press about 2/3 of dough into the bottom of the pan.
5. Melt chocolate chips and sweetened condensed milk together until smooth in the microwave.  Do 30 second intervals for around 2 minutes, stirring at each interval.
6. Spread melted chocolate over the cookie dough.
7. Sprinkle Heath bar chunks over melted chocolate.
8. Take spoonfuls of remaining dough and drop over chocolate layer. Carefully spread out lumps of dough with fingers. It will not totally cover chocolate.
9. Bake for 25-30 minutes. The top should be set, and golden.
10. Remove from oven to cooling rack. Cool completely before serving. It takes around 12 hours to solidify to the point you can cut it.  Or put it into the fridge once it has cooled down to the touch.

I have done exhaustive testing to find my favorite chocolate chip cookie recipe.  There are so many opinions out there as to what is the best cookie but for me this is it.  Super soft and almost cake-like with a touch of salt and keeps great in a freezer or a secretive sugar stash.  I found this recipe at: http://www.averiecooks.com.

OK I will get a better picture of this done when I make it again but this is all I had and some people were requesting the recipe.  I got this recipe off of everday-art  and I topped it with some leftover meringue I had from making a caramel pumpkin pie.  I increased the proportions of the original recipe to fill my pie crust.  This left maybe a cup of filling left over which we just ate like pudding.
1 pie crust baked
1 1/2 c white sugar
3/4 c flour
3/4 tsp salt
3 c milk
3/4 c sour cream
4 egg yolks
1/4 + 1/8 c butter
2 1/4 tsp lemon zest (zest of 2 lemons - more the better_
1/4 + 1/8 c lemon juice

1. Make a pie crust.  When you roll it out sprinkle a half cup of graham cracker crumbs on the counter and on top of the crust.  This will give the crust a good sweet crunch and keep it from being soggy.
2. Cook the pie crust completely and let it cool.
3. In a sauce pan, combine the sugar, flour and salt.  Gradually stir in milk.  Cook and stir on medium heat until thickened and bubbly.  Reduce heat, and cook and stir 2 more minutes.  Remove from heat.
4. Beat yolks slightly in a small bowl.  Stir one cup of milk mixture into yolks while stirring.  Then stir in yolk mixture into sauce pan.  Bring to a gentle boil.  Cook and stir 2 more minutes.
5. Remove from heat and stir in butter, lemon zest and lemon juice.  Fold in sour cream
6. Pour into baked pie shell and cool.  Let it cool on the counter till room temperature before sticking it in the fridge to help keep it from cracking.

Someday there will be a good picture done of this cake by Jeremy but I always seem to make it late at night and when Jeremy is gone.  I have made microwave single serving cakes in a mug before but they just don't quite do it for me.  I have my emergency chocolate nights and this is the recipe I break out.  It takes me 25 minutes for perfectly gooey chocolate cake - start to finish.  And if I happen to have some cool whip around, its perfection.  I make it usually in two tiny loaf pans and will either share the extra or tuck some away in the refrigerator for a future chocolate emergency - otherwise known as the next night.  The recipe is from BHG magazine.


1/2 c flour
1/4 c sugar
3/4 c tsp baking powder
1/3 c milk
1/4 tsp salt
1 Tbsp oil
1 tsp vanilla
1/4 c nutella or peanut butter or biscoff spread
1/3 c mini or regular sized chocolate chips
1/2 c sugar
1/4 c unsweetened cocoa powder
3/4 c boiling water

1. Preheat oven to 350 degrees.  Spray either 6 5 oz ramekins set within a baking pan or 2 small loaf pans or 1 small cake pan with cooking spray.
2. Mix flour, 1/4 c sugar, baking powder, and salt.  Add oil, milk, vanilla and spread of choice until smooth and stir until smooth and then stir in chocolate pieces.
3. Divide batter into pans.
4. In bowl stir together 1/2 c sugar, cocoa and boiling water.  Pour over batter.  DO NOT STIR
5. Bake uncovered for 20 minutes or until toothpick inserted into cake portion comes out clean.

When we were first married I had some friends, the James family, who introduced me to this pie.  They would make it for Greg's birthday every year.  It is very simple and can be made in a 9 x 13 pan but I like the presentation of it made in a springform pan.  It does need to be started the day before you plan to eat it or plan on getting up very early.  I made this to share with a family with nut allergies but otherwise its fun to add another layer of caramel topping or use peanut butter cup ice cream.


1 package oreo cookies
1 package cream cheese 8 oz
1 box vanilla ice cream
1 container hot fudge 16 oz or so
1 small container cool whip

1. Spray your pan with cooking spray.  If you are using a springform pan, line the bottom with parchment paper to make it easier to serve.
2. Save 4 oreo cookies to decorate the top of the cake with.  Mash the rest of the oreo cookies in a food processor or in a bag with a rolling pin until the cookies are uniform crumbs.  Mix together with a package of oreo cookies.  Press the cookies into the bottom of your pan for your crust.
3. Soften then ice cream.  You can microwave it on half power for 30 second intervals or leave it on your counter for 20 minutes.  Spread the ice cream over the oreo cookie crust and then freeze until firm.
4. Warm the hot fudge topping and pour it over the ice cream layer.  Freeze until firm.
5. Spread coolwhip on top of the hot fudge and decorate with cookies.  Freeze until firm.
6. Let the pie set out for 5 to 10 minutes before you serve it to let it soften.

Serves 12-15

These taste like a really good spice cake.  My kids were quite leery of eating them since they have sweet potato in them.  But then they gobbled them up, saying they tasted so good they forgot all about the sweet potato.  This is from a Better Homes & Garden magazine with a few changes.

2 c flour
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c unsalted butter softened
1 1/4 c sugar
3 large eggs
1 lb sweet potatoes, roasted, peeled and mashed to give you 2 cups
1/4 c milk
1 tsp milk
24 chocolate kisses, unwrapped

Frosting:
8 oz milk chocolate
1 c whipping cream or whole milk
2 c powdered sugar
pinch of salt
1/4 c butter
*add more sugar till its the right consistency if needed

1. Can make ahead the sweet potatoes as they have to be mashed and then cooled.  To roast, put potatoes in a pan, prick all over with a fork and roast for one hour at 425 degrees.
2. Preheat oven to 350 degrees.  Line or spray 24 muffin cups.
3. Beat all the dry ingredients together: flour, pumpkin pie spice, baking powder, baking soda and salt.
4. Beat butter for 30 seconds.  Add the sugar and beat for 2 minutes till light and fluffy.  Add in the eggs, sweet potato, milk and vanilla.  Beat well.  Add flour mixture.
5. Fill muffin cups 2/3 full with batter.  Bake 5 minutes.
6. Take out and put a chocolate kiss in each muffin cup and top with a spoonful of batter.
7. Cook for 14 more minutes or until tops spring back when touched.  Cool in pan 10 minutes and then cool completely on wire rack.
8. For frosting in a small pan, heat the milk, chocolate and butter till all is melted.  Remove from heat and beat in the rest of ingredients.  Frost cupcakes.

It is that time of year for all things zucchini.  My kids think zucchini equals dessert and I have yet to convince them there are other uses for those green monsters in our garden.  But this is one of my new favorites.  This recipe is courtesy of Martha Stewart.

1 c flour
1 1/4 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 c unsalted butter - divided and at room temperature - 1 1/2 sticks
1/2 c sugar
1/2 c light-brown sugar
1 large egg
1/2 tsp vanilla
1 c grated zucchini
1 c rolled oats
1/2 c chopped walnuts
8 oz cream cheese, room temperature
1 c powdered sugar

1. Preheat oven to 350 degrees.  Mix flour, cinnamon, baking soda, baking powder and salt in a small bowl.
2. In a mixer beat 1/2 c butter (1 stick) and the sugars until pale and fluffy.  Beat in egg and vanilla.
3. Beat flour mixture into butter mixture.  Mix in zucchini, oats and nuts.  Refrigerate until firm, about 1 hour.  (don't skip)
4. Scoop a large spoonful of dough onto parchment-lined baking sheets, about 2 Tbsp a scoop.  Bake until edges are golden, 16-17 minutes.  Let cool on wire rack.
5. Beat together remaining 1/4 c butter (1/2 stick), cream cheese and powdered sugar until smooth.  Spread 1 Tbsp onto a cooled cookie and top with another cookie.
6. Refrigerate until ready to eat.

I put the cool whip on too early so it kept falling off.  So I will have to make it again for a better picture!

This cake is also known as better than sex cake but since we have a G rated household we stick with Heath cake or better known as Taylor's birthday cake since that is what we make for him every year.  Easy to make, and Taylor loves it, as do the rest of of us.


1 box of your favorite chocolate cake mix
1 can condensed milk
1 container carmel ice cream topping
1 12 oz container cool whip
1 package Heath Bits or 4 Heath bars crushed into pieces

1. Make the chocolate cake as directed for a 9x13 pan.  Bake it.
2. Pull the cake out and immediately with a table knife or chopstick stab the cake as many times as you can all over till it is full of holes.
3. Pour the condensed milk and caramel all over the cake.
4. Cool completely!  At least 4 hours.
5. Frost the cake with cool whip.  Sprinkle Heath bits on top.

This recipe is from Taylor's first Primary teacher Heidi Iordachescu and is easy and addictive to make.  The fruit tricks you into thinking its a healthy dessert but it is perfect for a hot summer day.


Crust:
1/2 c butter
1/2 c peanut butter
1/2 c sugar
1/2 c brown sugar
1 1/4 c flour
1 egg
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla

Mix butter, peanut butter and sugar till light and fluffy.  Beat in the rest of the ingredients.  Spread dough out by hand onto a greased pizza sheet till it is about 1/4 inch thick.  Crimp the edges with your fingers.  Cook at 375 degrees for 10 minutes.  Cool completely.

Filling:
1 8oz package cream cheese

1/2 c powdered sugar
1 1/2 c cool whip


Beat cream cheese and powdered sugar together till smooth and creamy.  Stir in the cool whip.  Spread over the top of the pizza.

Top with your favorite sliced fruit in whatever pattern you think looks good.  Strawberries, blueberries, pineapple, grapes, peaches, kiwi etc.  If you like melt a cup of milk chocolate chips, stir in a spoonful of nutella if you want and drizzle it over the top of the pizza.

Chill and serve.

This cake recipe is almost entirely from ourbestbites.com, one of my favorite recipe sites.  I have another carrot cake recipe that is more formal and makes a great presentation.  It is easy to frost and holds its shape perfectly and is a more dense carrot cake.  This is a moist, gooey carrot cake that you could eat with a spoon and is a heart attack waiting to happen.  After eating this and then trying to run I told my kids I would pay them if they caught me eating it again for the next week or two.  It is that addictive.


1 c. sugar
1 1/2 tsp. baking soda
1/2 c. buttermilk
1/2 c. butter
1 Tbsp. light corn syrup
1 tsp. vanilla extract

In a large saucepan combine the above ingredients.  Bring to a boil for 4 minutes over medium heat.  The glaze should be a golden color.

Wen the cakes are done, flip them onto a wire rack and drizzle the glaze over the cakes.  Then cool the cakes completely for at least 2 hours.

Make the cream cheese frosting.  Jeremy prefers the frosting doubled so you can do extra thick layers.

I first had these cookies at a cookie exchange several years ago at my friend Gretchen's.  They are rot your teeth good.  Perfect for the day after parents leave, when everyone is in the doldrums a little bit.  And I wonder why I always have a few pounds to loose...


1 package (14 oz) caramels
1/2 c milk
2 c flour
2 c quick or regular oats
1 1/2 c packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup butter, softened
1 package (6 oz) chocolate chips
1 c chopped walnuts or dry roasted peanuts

1. Heat oven to 350 degrees.  Heat caramels in milk in a 2-quart sauce pan over low hear, stirring frequently, until smooth.
2. Mix flour, oats, brown sugar, baking soda, salt and egg.  Stir in butter with fork until mixture is crumbly.
3. Grease a 13x9x2 pan.  Press half of the crumbly mixture into pan.  Bake 10 minutes.
4. Sprinkle with chocolate chips and nuts.  Drizzle with caramel mixture.  Sprinkle remaining crumbly mixture over top.
5. Bake until golden brown, 20 to 25 minutes.  Cool 30 minutes.  Run knife around edge of pan to loosen sides.  Cool completely.  Cut into bars, about 2 x 1 inch.  Makes 54 bars.

This recipe is from my friend Karen.  It is one of my favorite cheesecakes, which is saying a lot.  I make the cheesecake the evening before I want to serve it.  Keep it in the fridge overnight.  Do the mousse topping in the morning and then let it stay in the refrigerator for a few hours.


Crust:
30 Vanilla Wafers
2 Tbl. Unsweetened Baking Cocoa
4 Tbl. Sugar
4 Tbl. Butter, softened

Filling:
6 oz. semisweet Chocolate, broken up
1/4 C. Butter
20 oz. Cream Cheese (room temp.)
2 Eggs
3 Egg Yolks
1 tsp. Vanilla Extract
1 C. Sugar

Chocolate Mousse Topping:
6 oz Semisweet Chocolate, broken up
1/2 C. Sugar
2 1/3 C. Heavy Whipping Cream

To make the crust:  Preheat oven to 350. Spray a 10-in spring-form cheesecake pan. Line the bottom with a circle of parchment paper.  Spray again.
In a food processor, combine vanilla wafers, sugar, cocoa and butter and grind until fine. Press the crust onto the bottom of the pan.

To make the filling:  In a bowl combine the chocolate and butter.  Microwave in 30 second intervals, (around 3 times) stirring after each until it is melted and smooth.  Don't over cook this.  Let cool slightly till just warm but still stirable.   In a food processor, combine the cream cheese, eggs, egg yolks, sugar and vanilla until well blended. Pulse in the chocolate mixture.  Pour over the crust. Bake 35 minutes or until set. Let cool completely, around 3 to 4 hours.

To make the topping:  In a bowl combine 1/2 c of the cream and the chocolate.  As before cook in 30 second intervals (around 3 times), stirring after each interval until mixture is melted and smooth.  Cool till barely warm.   In a deep, medium bowl, whip the remaining 2 Cups cream until stiff peaks form. Fold in the sugar and the chocolate mixture. Spoon onto the cheesecake and smooth top with a spatula.  Refrigerate till ready to serve, at least 2 hours.  Don't remove the sides of the pan until you are ready to serve it.

This has been Spencer's requested birthday cake several times now.  Peanut butter and chocolate...it doesn't get much better.  Definitely requires a glass of cold milk.  You can half the recipe and make a smaller 2 layer cake but I like the look of a taller 3 layer cake instead. 


1/2 c cocoa powder
3 1/2 c flour
3tsp baking soda
2 tsp salt
2 c buttermilk
4 tsp vanilla
8 oz unsweetened chocolate blocks, broken up
1 c hot water
3 1/2 c sugar
8 eggs
4 egg yolks
3 sticks butter, softened

3-4 peanut butter cups, broken in half for decoration
Peanut Butter Frosting
Chocolate Peanut Butter Frosting

1. Heat the oven to 350 degrees.
2. Grease 3 8- or 9- inch round cake pans.  Line the bottoms with parchment paper and then grease again.
3. Mix the flour, baking soda and salt together in a bowl.
4. In a separate bowl combine the chocolate and cocoa powder and hot water.  Stir until melted.  When smooth stir in 1 c sugar and stir until thick and smooth.
5. In mixer beat the eggs and yolks till fluffy and add the remaining 2 1/2 c sugar.  Whip until thick, 4 to 8 minutes.
6. Beat into the egg mixture, the chocolate mixture, then the butter.  When smooth, add in 1/2 of the flour mixture then half of the buttermilk, beat.  Repeat.
7. Pour batter into pans.  Tap the pans on the counter to settle the batter and help get rid of any air bubbles.
8. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean, with just a few crumbs attatched.
9. Let the cakes cool in the pans for 10 minutes.  Run a knife around the edges of the pan and flip the cakes onto a wire rack.  Peel off the parchment paper.  Let cool for a few hours before frosting.
10. Assemble cake layers with a dollop of peanut butter frosting.  Lay one layer down.  Top layer with peanut butter frosting.  Put another layer down.  Top with peanut butter frosting.  Put last layer down.  Frost top and sides very skimpily with a rough coating of peanut butter chocolate frosting.  Let set for 30 minutes.  This will seal in all the crumbs and make the top layer look much better.  Then when set, do a second layer of frosting on the sides and top doing it thick and making swirls on it with a spoon till it looks good.  Decorate the top with peanut butter cups.

Peanut Butter Frosting:
1 c creamy peanut butter
1/2 c butter
1 c powdered sugar
1/2 tsp vanilla
1 pinch of salt
Beat till smooth and then add milk 1 Tbsp at a time until frosting is desired consistency. Usually 1 to 2 Tbsp.

Peanut Butter Chocolate Frosting:
1 1/4 c butter, softened
2 1/2 tsp vanilla
1 1/3 c creamy peanut butter
pinch of salt
1 c cocoa powder
2 c powdered sugar
3 Tbsp milk
Beat butter, vanilla and peanut butter together.  Add rest.  If too thick add more milk.  If too thin add more powdered sugar.

This is the first recipe I ever posted.  And my original pictures of this cake were the motivation for Jeremy to take over the recipe photos!  So now with a much better picture:

Carrot Cake

2 c flour
2 c sugar
2 tsp baking powder
1/2 tsp baking soda
4 eggs
3 c finely shredded carrot
3/4 c cooking oil
3/4 c mixed dried fruit bits (I used tropical mix)
3/4 tsp ground ginger

1. Preheat oven to 350 degrees. Grease and flour or line with parchments two 9 x 1 1/2 inch round cake pans.
2. Stir together all dry ingredients.
3. Beat eggs. Stir in carrot, oil, dried fruit and ginger. Combine with flour mixture. Pour into pans.
4. Bake for 30 to 35 minutes or until a toothpick inserted near center comes out clean. Cool in pans for 10 minutes. Then cool on racks.
5. Make frosting. Beat 6 oz cream cheese with 1/2 c butter and 1 Tbsp orange juice till smooth. Add 2 to 2 1/2 c powdered sugar till smooth. Stir in 1 c cool whip if desired.
6. Frost and cool. Can top with pecans if you want.

My friend and running buddy Diane introduced these to me last year when at the end of Ragnar she gave some to each of us.  They are easy to make, completely addictive and even when made by my inexpert hands with lots of little hands assisting they turn out looking scrumptious.  Diane pipes melted chocolate into little decorations on top by squeezing it out of a small ziplock with a hole cut in it.  She will even add food coloring to white chocolate for different colors on top.  I took the easy way out and just drizzled some leftover chocolate on top.  I have even seen them done with crushed heath bar, chopped nuts, crushed candy cane or sprinkles put on top while the chocolate is still warm.


1 package of Oreo cookies (mint or regular)
1 8 oz box of low fat cream cheese
Dipping Chocolate

1. In a food processor (or blender) mix the Oreo cookies till they are crumbs.  Mix in the cream cheese until it is smooth.
2. Line a pan with parchment paper.
3. Scoop out a tablespoon at a time and roll into balls.  Place each ball on the lined pan.  When done, place the pan in the freezer for at least an hour.
4. Melt milk, dark, or white chocolate in a bowl.  I melt mine in the microwave till it is almost soft and then stir it with a spoon to melt it the rest of the way.  You want the chocolate to not be too hot or runny.
5. Take the balls out of the freezer.  Stick a ball with a toothpick, stick it into the chocolate till covered using a spoon to help spread the chocolate on the ball.  Hold the ball over the bowl for a minute to let any drips come off and then place it back on the parchment paper. Twist the toothpick out carefully using the tip to help smooth the chocolate over any holes that are left.  Repeat with all the oreo balls.  Drizzle with chocolate if you want for decoration.  (If doing sprinkles you have to do the sprinkles almost right after you dip each ball while the chocolate is still sticky.)  Place the pan in the fridge till the chocolate has set, at least an hour.  Store in the fridge (or freezer) till ready to eat.  Makes 36 balls.

Fudge is one of Jeremy's favorite Christmas treats.  We only make it once a year as it is horribly, wonderfully addictive.  For many years now my mom's friend Pat has made a big tin of fudge for our family every year that we would munch on for the whole month.  So Christmas and fudge in my mind just go together.  We experimented for several years to find our favorite recipe until we made this one and decided we had hit perfection and shouldn't search any further.  Jeremy's favorite is just plain fudge without nuts while I like to mix it up.  You can either make lots of small pans of fudge or just stir in the extra ingredients in different sections of the 9 x 13 pan.  Technically this keeps for a month but we have never tested that.  Also the original recipe said to cook it according to temperature on a candy thermometer but I always have better success doing it by time instead.



4 c sugar
1 12 oz can evaporated milk
16 Tbsp (2 sticks) unsalted butter
1 8 oz jar Marshmallow Fluff
2 tsp vanilla extract
12 oz milk chocolate, chopped
8 oz semi-sweet chocolate, chopped

extras: pecans or walnuts, mini-marshmallows, crushed toffee, peanut butter, carmel, crushed candy bars

1. Line a 9 x 13 dish with foil and then spray the foil with Pam.
2. In a large pot over medium heat, bring the sugar, evaporated milk and butter to a boil, stirring constantly.  Reduce to a simmer and cook, stirring constantly until the mixture is a light tan color, 7-12 minutes (or 234 degrees).
3. Take the pan off the heat and stir in the marshmallow fluff and vanilla until combined.  Let it cool for 5 minutes (or till its 200 degrees).
4. Stir in the chocolates until smooth and combined.  Pour into the pan and refrigerate uncovered until firm, about 4-6 hours. See 5*.   Remove from the pan using the foil and then cut into squares.
5. ** For different types of fudge:
a. For peanut butter or carmel fudge put drops of the extra ingredient along the fudge right after you pour it into the pan.  Swirl it in with a knife.  If doing carmel make sure you swirl it in enough so there aren't any big clumps of carmel, just nice streaks, otherwise your fudge won't be stable enough to cut easily.
b. For mini-marshmallows and/or nuts - sprinkle them into the pan BEFORE you pour the fudge in.
c. For crushed toffee or candy bars - sprinkle half the pieces into the fudge after you have poured it into the pan.  Swirl the candy in with a knife.  Then sprinkle the rest of the candy on top, so it sticks to the fudge.

This is Allison's favorite pie.  Really it is just a candy bar in a pie crust which is why she likes it so much.  It is super rich and tastes wonderful with whipped cream or vanilla ice cream.


1 9 inch pie crust, uncooked
6 Tbsp butter, cut into chunks
1 1/2 c packed dark brown sugar
1 tsp salt
4 large eggs
1 c light corn syrup
1 tsp vanilla
1 1/2 c pecans
6 oz semisweet and/or milk chocolate chips

1. Heat the oven to 375 degrees.  Cover the crust with foil and fill with beans or pie weights.  Cook 25-30 minutes till light in color.  Remove the pie from the oven and take off the foil and weights.  You want to add the filling while the crust is still warm.
2. In a medium sized pan, melt the butter over medium heat.  Remove the pan from the heat and stir in the sugar and salt until the butter is all absorbed.  Whisk in the eggs, corn syrup and vanilla until smooth.  Return the pan to the stove.  Cook over medium heat till it looks shiny and hot to the touch (130 degrees).
3. Stir in pecans.  Pour into pie crust.  Sprinkle chocolate over the top.  Press chocolate slightly into the filling.
4. Reduce oven heat to 275 degrees.  Cook the pie 50 - 60 minutes till the filling looks set.  Let the pie cool for at least 2 hours before serving.

This is Taylor's pie and coincidentally it is from a recipe by Robert Taylor that my mom had.  We have tried all sorts of other lemon pies but this one is the best and next to huge helpings of mashed potatoes and gravy is one of Taylor's favorite things at the holidays.  Make sure you beat the eggs in a separate bowl and add them separately.  If you just dump the eggs in to the hot mixture you will end up with chunks of cooked egg white in your pie.



1 1/2 c sugar
1/3 c cornstarch
1 1/2 c hot water
3 Tbsp butter
1/4 c lemon juice
1 1/2 Tbsp grated lemon rind
3 egg yolks, slightly beaten
9 inch baked pastry shell, cooled

Mix sugar and cornstarch in a saucepan.  Gradually stir in water.  Cook over medium heat, stirring constantly until mixture thickens and boils.  Boil 1 minute.  Slowly stir in eggs a little at a time.  Boil 1 minute longer.  Remove from heat.  Blend in butter, lemon juice and rind.  Pour into baked shell and chill before serving.  Serve with whipped cream.

This recipe is from my neighbor Diane.  She cooks it in a jelly roll pan for 25-30 minutes.  While I like the super thick style that has to be eaten with a fork.  Either way its delicious and a completely fall like dessert.


2 c flour
2 c sugar
2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1 c oil
4 eggs
2 c pumpkin
1 pkg mini-chocolate chips (12 oz)
1 c chopped walnuts opt.

Mix together the dry ingredients in a separate bowl - flour, sugar, baking powder, salt and soda.  In a mixer blend together the oil, eggs, and pumpkin.  Add dry ingredients to the wet and mix well.  Stir in the chocolate chips and walnuts if wanted.  Pour into a greased and floured 9 x 13 pan (or a jelly roll pan).  Bake at 350 degrees for 35-40 minutes (if doing a jelly roll pan cook for 25-30 minutes).  Cool then frost with cream cheese frosting.

8 oz cream cheese
6 Tbsp butter
1 3/4 c - 2 c powdered sugar
1 tsp vanilla
Mix on low speed for 30 seconds and then beat till smooth on medium high speed, around 3 minutes.  Cut into bars.