Scotcheroos

This is my mother's go-to treat recipe, I think she has a year's supply of these ingredients on hand at any given moment.

1 c. sugar

1 c. light corn syrup

1 c. peanut butter

5 c. crisp rice cereal

1 c. milk chocolate chips (If you are a chocoholic like my mother,

1 c. butterscotch chips you can add two cups of each ;)

Combine sugar and corn syrup in a saucepan and bring to a boil. Remove from heat and add peanut butter. Stir until smooth. Pour over cereal and stir until evenly coated. Press into a lightly greased 9x13 pan.

Melt butterscotch and milk chocolate chips in the microwave according to package directions.

*TIP* Make sure that your chips are in date or they will crumble instead of melt in smooth velvety goodness.

Luscious Four-Layer Pumpkin Cake

1 pkg yellow cake mix

1 (15 oz.) can of pumpkin

1/2 c. milk

1/3 c. oil

4 eggs

1 1/2 tsp. pumpkin spice, divided

1 pkg. (8 oz.) cream cheese, softened

1 c. powdered sugar

1 tub (8 oz.) cool whip

1/4 c. caramel ice cream topping (or you can melt 10 caramels with 1 TB. milk)

1/4 c. chopped pecans

Heat oven to 350°F.

Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in cool whip. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

I found this recipe at kraftrecipes.com, and it is so good! I am a sucker for any sweet with pumpkin or cream cheese, yum.

Apple Cider Syrup

1 c. sugar
2 TB. corn starch
2 c. apple cider (or juice)
2 TB. lemon juice


Combine all ingredients. Bring to a boil for one minute or until thickened.

Goes great with Pumpkin Pancakes!

Pumpkin Pancakes

This is a recipe that I got from Jaxon's mom, we make these on Christmas morning.

Beat 2 eggs

Stir in: 3/4 c. pumpkin

2 TB. sugar

1/2 tsp. each cinnamon, nutmeg, ginger (or 1 1/2 tsp. pumpkin pie spice...I add more of course.)

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. baking powder

1/4 c. oil

1 1/2 c. flour

1 1/2 c. milk

Top with Apple Cider Syrup

7 Layer Dip

This is one of my favorite dishes to take to parties. My mom used to always make this on Christmas Eve.

Layer 1: 2 cans refried beans

Layer 2: 2 medium avocados with 2 T. lemon juice, 1/2 tsp. salt, 1/4 tsp. pepper

Layer 3: 1 c. sour cream with 1/2 c. Miracle Whip, 1/2 pkg. taco seasoning

Layer 4: 1 bunch green onions, chopped

Layer 5: 2 or 3 medium tomatoes, diced

Layer 6: 1 can sliced olives

Layer 7: 2 c. medium or sharp cheddar cheese, shredded

Serve with your favorite tortilla chips.

Cookie Salad

This is a recipe that Ron's family always requests from Jill at Anderson family functions. She is the cookie salad lady.

1 lg. pkg. instant vanilla pudding

1 c. buttermilk

16 oz. Cool Whip

2 (20 oz.) cans pineapple tidbits

2 (15 oz.) cans mandarin oranges

1 pkg. fudge striped shortbread cookies (broken in pieces)

Drain pineapple and oranges. Mix together pudding, buttermilk and fold in Cool Whip. Add fruit and chill until ready to serve. Fold in cookies just before serving. Strategically place whole or broken cookie pieces and/or a few oranges on the top of the salad for aesthetic appeal.

Middle Eastern Meatballs

1 lb lean ground turkey

1 slice whole wheat bread, crumbled

1 egg, lightly beaten

1 TB. Worcestershire

1 tsp. seasoned salt

1/2 tsp. ground cumin

1 tsp. salt

1 tsp. ground black pepper

2 TB olive oil

1 onion, finely chopped

6 cloves garlic, finely minced

2 c. diced tomatoes (drain, if canned)

2 c. water

2 TB. tomato paste

1 tsp. dried oregano

1/2 tsp. ground cinnamon

1/2 tsp. orange zest (optional, but highly recommended)

2 cups quinoa

*1 chicken bullion cube (optional)

Preheat oven to 475°F. Line a baking sheet with foil and lightly coat with nonstick spray.

Mix together turkey, bread, egg, Worcestershire, 1 tablespoon olive oil, seasoned salt, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape into balls (I use a 1 inch cookie scoop which makes about 2 dozen).

Bake for 12 minutes or until just cooked through.

Add the remaining 1 tablespoon olive oil to a sauce pan over medium heat. Saute the onion until just tender. Add the garlic and saute for 2 minutes more. Stir in the tomatoes, tomato paste, water, oregano, cinnamon, orange zest, and remaining salt and pepper. Add the meatballs to the sauce and simmer until ready to eat (The longer it simmers, the more tasty and tender the meatballs will be.

Serve over quinoa. *You can add the bullion cube to the quinoa water before boiling to add a little more flavor. Couscous can also be substituted for quinoa.

Homemade Oreos

2 pkgs. devil's food cake mix

1 c. shortening

4 eggs

1 tsp. vanilla

Cream Cheese Frosting:

3-4 oz. cream cheese, softened

1 cube butter, softened

2 c. powdered sugar

1 tsp. vanilla

Mix cake mix, shortening, eggs and vanilla. Use a cookie scoop, or roll into 1-inch balls and place on a cookie sheet (my m-i-l likes to make these bite-sized and uses a mini-scoop). Bake for 8-10 minutes; do not overbake, take them out at 10 minutes even if they do not look done. Let them cool on the cookie sheet before removing. Use cream cheese frosting for filling. Store between waxed paper in an airtight container in the refrigerator.

Zesty Bean Salad

1 can (19oz) black beans

1 can (19 oz) red kidney beans

1 can (19 oz) garbanzo beans

1 can (12 oz) corn

1 c. chopped celery

1/2 c. chopped red onion, about 1/2 of one onion

1/4 c. chopped fresh parsley

1/2 c. canola oil

3/4 c. sugar

3/4 red wine vinegar

1 tsp. salt

1/4 tsp. pepper

Drain and rinse beans. Put beans, drained corn, celery, onion and parsley in a 2 1/2 quart bowl. In another bowl combine oil, sugar, vinegar, salt and pepper. Pour over salad and toss. Refrigerate for several hours or overnight.; it really is better the next day. Drain off dressing before serving...unless you are in the south and they nearly have a heart-attack when you attempt to get rid of the vinegar. This happened to Jaxon when he took this salad to a potluck at work. He said it was hilarious.

Cake Mix Cookies

1 box cake mix

1/2 c. oil

1 egg

1/4 c. water

1 c. mix-ins (Chocolate chips, coconut, raisins, nuts, etc.)

Combine all ingredients and use a 1-inch cookie scoop to place on a cookie sheet. Bake at 350 for 8-10 minutes. Makes 2 dozen.

Here are a few our favorites:

• lemon cake mix -- white chocolate chips
• devil's food cake mix -- Andes mints
• Rainbow chip cake mix

Buttermilk Syrup

1/2 c. buttermilk

1/2 c. butter

3/4 c. sugar

1 tsp. vanilla (or any other flavoring you like. *Coconut* is our favorite)

1/2 tsp. baking soda

In a saucepan combine buttermilk, butter, and sugar. Bring to a boil over medium heat. Remove from heat and add flavoring and baking soda. Serve hot over waffles or with your favorite pancakes.

*Try topped with toasted coconut and whipped cream. (Shown above) Or sprinkle powdered bakers chocolate on vanilla syrup.

Soft Snickerdoodles

1 c. butter, softened

1 1/2 c. plus 2 TB. sugar, divided

2 eggs

2 3/4 c. flour

1/2 tsp. salt

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. nutmeg

2 1/2 tsp. cinnamon, divided

In a large mixing bowl, cream butter, 1 1/2 cups sugar and eggs. Beat until light and fluffy.

In a separate bowl combine flour, salt, cream of tartar, baking soda, nutmeg and 1/2 tsp. cinnamon.

Add dry ingredients to the butter mixture and mix well.

In a small bow, combine 2 Tab. sugar and 2 tsp. cinnamon. Shape dough into 1 inch balls (I use a cookie scoop) and roll in cinnamon-sugar mixture. Place on an ungreased cookie sheet 2 inches apart.

Bake at 375 for 10 minutes. Store in an airtight container. Makes 4 dozen.