Pumpkin Spice Cookies

By: Tamber McAllister

Ingredients:
1 box spice cake mix
1 c. canned pumpkin
1/3 c. butter (soft)
2 eggs
½ c. Milk
2 c. mini chocolate chips


Directions:
•Mix all ingredients.
•drop onto cookie sheet.
•Cook 7-10 min. at 375.
•Let cool on pan for 2-3 min.
•Sandwich with Cream Cheese Icing if wanted

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Famous Chocolate Chip Cookies

By: Tim Covington

Ingredients:
2 c. butter
4 c. flour
2 t. baking soda
2 c. sugar
5 c. oatmeal (blended to fine powder)
24 oz choc. Chips
2 c. brown sugar
1 t. salt
8 oz Hershey’s Bar (grated)
4 eggs
2 t. baking powder
2 t. vanilla
3 c. chopped nuts


Directions:
•Cream butter and sugars.
•Add eggs and vanilla.
•Mix with flour, oatmeal, salt, baking powder and baking soda.
•Add choc. Chips, Hershey and nuts.
•Roll into balls, place 2 in apart on baking sheet.
•Bake at 375 for 10 min.

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Easy Gluten Free Peanut Butter Cookies

By: Misty Covington

Ingredients:
1 c. Peanut Butter
1 c. Sugar
1 eggs

Directions:
•Mix ingredients well together.
•Flatten with a glass that has been coated with sugar.
•Bake at 375 for 8-10 minutes.
•These are very dense, but very good fudge like. Make them bite size.

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Gluten Free Brownies

By: Baby cakes Bakery in New York

Ingredients:
1/2 cup canola oil, plus more for pans
3/4 cup plus 2 tablespoons garbanzo and fava bean flour
1/4 cup potato starch
2 tablespoons arrowroot
1 cup unrefined sugar or 10 tablespoons
plus 2 teaspoons agave nectar
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup store-bought unsweetened
applesauce
2 tablespoons pure vanilla extract
1/2 cup brewed coffee or hot water
2 cups vegan gluten-free chocolate chips, such as Tropical Source


Directions:
•Preheat oven to 325 degrees. Brush 3 dozen mini-muffin pans with oil; set aside.
•In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.
•Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unfolding.

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Lemon Cookies

Cookie Ingredients:

1 lbs. butter
1 c. powdered sugar
1 ¼ c. cornstarch
2 c. Flour


Icing Ingredients:

2 c. powdered sugar
1 lemon juice (approx. 1/3 c.)
Zest of 1 lemon


Directions:
•Butter and Powdered sugar together, then add cornstarch and flour.
•Bake at 350 for 10-12 minutes.
•To make icing stir sugar and lemon juice until syrupy consistency, then add lemon zest.
•Put on cookies when they are cooled.

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Peanut Butter Surprise Cookies

By: BYU Cooking Network

Ingredients:

1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped


Directions:
•Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
•In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
•Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
•Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.

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Favorite Chocolate Mousse Pie

By: Terre Covington

Ingredients:

½ c. milk

20 large marshmallows

1 extra large Hershey’s With Almonds Graham cracker crust

2 small box whipping cream

Directions:

· Melt milk & marshmallows over low heat. Add the mellows one by one.

· Slowly add in the Chocolate bar one piece at a time.

· Refrigerate mixture.

· Mix one box of Whipping cream till Firm. Fold into chocolate.

· Pour mixture into graham cracker Crust.

· Mix more whipping cream until firm. Add in powder Sugar and vanilla to taste. Top on pie.

· Serves 8.

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