No-Bake Chocolate, P-nut Butter, Oatmeal Cookies

1¾ cups granulated sugar
½ cup milk
8 tablespoons butter, cut into large pieces
3 tablespoons unsweetened cocoa powder
½ cup creamy peanut butter
1 teaspoon vanilla extract
¼ teaspoon salt
3 cups quick-cook oats

Add sugar, milk, butter, and cocoa powder to a medium heavy-bottomed saucepan over medium-high heat. Bring to a boil for about three minutes. Remove from heat and stir in peanut butter, vanilla, salt and oats. Drop large scoops of no bake cookies onto parchment paper. Allow to dry for about 10-15 minutes until the no bake cookies have become firm.

Cream cheese frosting

1/2 cup butter (real butter, salted) room temperature.
6 ounces cream cheese, softened
2 teaspoons vanilla extract
2 cups confectioners sugar

Heat butter in a microwave safe medium sized bowl on high for 7 seconds. With an electric mixer, beat in cream cheese and vanilla extract until mixture is almost fluffy, about 5 minutes. Gradually beat the confectioners sugar into the cream cheese mixture until it's a nice, smooth frosting.

Store in refrigerator

Peach Cobbler, Old-Fashioned

1/2 cup butter
1 cup self-rising flour
1 cup white sugar
1 cup whole milk
A dash of cinnamon and vanilla (optional)
1 (16 ounce) can sliced peaches in heavy syrup

Preheat oven to 350 degrees

Place butter or margarine in an 8 x 8 baking dish. Place dish in oven just until butter is melted.
Set aside.

In a medium mixing bowl, combine flour and sugar. Mix well, then stir in milk.
Spoon mixture into baking dish, on top of melted butter or margarine. Smooth top gently.
Place peaches on top of flour mixture, reserving the syrup from can.
Now pour syrup over the top.

Bake for 50-60 minutes, until peaches are bubbly and crust is lightly browned.

***For plain flour add 1 1/2 tsp baking powder and 1/2 tsp salt***

Serve hot or cold. Great by itself, or top with vanilla ice cream. :)

Chewy Chocolate Squares

1 and 1/2 cup graham cracker crumbs
12 ounces chocolate chips
12 ounces butterscotch chips
1/2 cup chopped walnuts
14 oz sweetened condensed milk

Preheat oven to 350 degrees.

In a large mixing bowl, combine all ingredients.

Lightly grease a 9 x 13 pan.

Spread mixture evenly into pan.

Bake at 350 for 25 minutes.

Remove from oven and let cool completely before cutting into squares.

** It's important to let cool completely so it sets up firm before cutting**

Pumpkin Squares

4 large eggs
2 1/3 cup flour
2 teaspoons vanilla flavoring
1 cup vegetable oil
1 (16 ounce) can pumpkin
2 cups self rising flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 and 1/2 cups sweetened flake coconut
1 and 1/2 cups chopped pecans

Heat oven to 350 degrees. Lightly grease sides and bottom of a large casserole dish, the size that's bigger than 9 x 13. (approximately 11 x 15)

In a large mixing bowl, beat eggs lightly. Add sugar, vanilla, oil, and pumpkin and beat until smooth. Stir in flour, cinnamon, nutmeg, and cloves. After it is mixed, stir in coconut and pecans.

Pour into pan and spread the top evenly.

Bake 25 to 30 minutes. Cool completely in pan. Top with cream cheese frosting or applesauce.

(If using plain flour, add 2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt)

Best Brownies

1 cup sugar
1/2 cup margarine
1/3 cup unsweetened cocoa powder
2 eggs
1 teaspoon vanilla
2/3 cup plain flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chopped walnuts

Cocoa Glaze: (optional)
1 cup confectioners sugar
2 tablespoons cocoa powder
2 tablespoons margarine, softened
1/4 teaspoon vanilla

Cook sugar, margarine, and cocoa on stove over medium heat, until margarine melts.
Remove from heat, add the eggs and the vanilla. Mix well then add remaining ingredients, adding walnuts last. Stir just until mixture is well combined.

Pour into a greased 8 inch square pan. Bake at 350 for 25 minutes. Allow to cool in pan.

Cocoa Glaze: combine confectioners sugar and cocoa powder. Beat in the margarine.
Add 1-2 tablespoons of boiling water to make a smooth glaze.

Pour over brownies. Allow all to cool before slicing.

*This is our go-to recipe for brownies*

Banana Bread (Best Ever!!!)

2 cups all-purpose flour
1 tsp salt
2 tsp baking soda
1 cup butter
2 cups pure cane sugar
2 cups mashed ripe bananas (about 4-5 bananas)
4 eggs, beaten
1 tsp vanilla
1 cup chopped walnuts or pecans (plus extra, if you like)

Preheat oven to 350, grease and flour two 9x5 loaf pans or one 9x13 casserole dish.

Sift the flour, salt and baking soda into a large bowl.
In separate bowl, mix together the butter and sugar until smooth. Stir in the bananas, eggs, vanilla and nuts until smooth.
Pour the wet ingredients into the flour, and stir just until blended. Divide the batter between the 2 loaf pans or pour all mixture into the 9x13 pan.

For loaf pans, cook 60 to 70 mins.
For 9x13 bake for 35-40 mins.
Keep a close check. Bread is done when a knife inserted into crown of the loaf comes out clean.

Let cool in pan(s) 5 minutes then transfer to cooling rack.

Note: To make Gluten Free, substitute flour with a quality GF flour, such as cup4cup, and reduce amount to 1 and 3/4 cup. Also add an additional egg (total of 5 eggs) and a tsp xantham gum.