Crepes

I got this crepe recipe from my sister-in-law, who is an AMAZING cook. So trust me when I say these are delicious!

DANISH PANCAKES -AKA: CREPES

2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla (optional)
1/4 cup sugar
3 eggs
milk
*Not sure on the amount of milk. I usually just keep adding milk until it is thin enough. I like mine to be about the consistency of egg nog.

1. Mix all ingredients together. Leaving the milk to the last. Beat until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Chocolate Brickle Squares

Can I just say YUM!! I love these, maybe it is because I have a weakness for chocolate, toffee, and saltines. I have a really hard time knowing when to stop with these little pieces of sunshine!!

Chocolate Brickle Squares

vegetable cooking spray
12 graham crackers or saltines (both are delicious)
1 c. butter or margarine
1 c. sugar
1 pkg. chocolate chips
1 (60z.) pkg almond brickle chips or crush up a Skor bar

Line 15x10x1 jellyroll pan with foil. Coat with cooking spray. Place graham crackers (or saltines) in a single layer in prepared pan. Set aside. Combinge butter and sugar. Bring to boil over medium heat, stirring often. Pour over crackers. Bake 5 minutes @ 350*. Remove from oven: sprinkle with chocolate chips. Spread evenly when soft. Sprinkle with brickle chips (or Skor bar), press into chocolate.

Strawberry Shortcake

I couldn't believe how much Ryan LOVED this. He doesn't really like desserts, but he couldn't stop talking about this one. So I will probably make it again.

Shortcake
1 pkg yellow cake mix
1 cup sour cream
1 pkg instant vanilla pudding
4 eggs
1/2 cup oil
1/2 cup water

Mix together. Pour in small bundt pans. Bake at 350* for 18 - 22 minutes

Raspberry Thumbprints

These are irresistible! My friend Melanie actually brought these to me and I couldn't stop eating them. She said they are super easy and I believe her!!
Raspberry Thumbprints

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup butter or margarine, softened
1	egg
3	tablespoons Gold Medal® all-purpose flour
1/3	cup seedless raspberry jam
1	cup white vanilla baking chips
	Red or green sugar, if desired

	Print these coupons...
	$0.40 off Betty Crocker® Cookie Mix Plus 55 more...
	About Concordance™

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
2. Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
4. In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.

Chocolate Rice Krispies

I lOVE these!! They have lots of names, but this is what I call them.
Chocolate Rice Krispies

1 cup corn syrup
1 cup white sugar
1 cup peanut butter
6 cups rice krispies
1 bag chocolate chips

Bring sugar and corn syrup to a boil in saucepan. Remove from heat and add peanut butter. Pour over Rice Krispies in a large bowl and blend. Spread in greased 9 X 13 baking dish. Melt chocolate chips in microwave. Spread evenly over the top of the Rice Krispies. Let chocolate set before serving.

Lemon Bars

These were amazing! I couldn't get enough, and I don't usually like lemon stuff.

LEMON BARS

1	cup Gold Medal® all-purpose flour*
1/2	cup butter or margarine, softened
1/4	cup powdered sugar
1	cup granulated sugar
2	teaspoons grated lemon peel, if desired
2	tablespoons lemon juice
1/2	teaspoon baking powder
1/4	teaspoon salt
2	large eggs
	Additional powdered sugar

	Print these coupons...
	About Concordance™

1. Heat oven to 350°F.
2. In medium bowl, mix flour, butter and 1/4 cup powdered sugar with spoon. Press in ungreased 8-inch or 9-inch square pan, building up 1/2-inch edges. Bake crust 20 minutes; remove from oven.
3. In medium bowl, beat remaining ingredients except additional powdered sugar with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.
4. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on wire rack, about 1 hour. Dust with powdered sugar. For bars, cut into 5 rows by 5 rows.

Mrs. Fields Chocolate Chip Cookies

THESE ARE THE BEST!!!

Mrs. Fields Chocolate Chip Cookies

Cream together
1 cup butter
1 cup sugar
1 cup brown sugar

Add
2 eggs
1 tsp. real vanilla extract

Mix together
2 cups all-purpose flour
2½ cups oatmeal (blended into a fine powder)
½ tsp. salt
1 tsp. baking powder
1 tsp. baking soda

Mix all ingredients well, then add one 24-ounce bag of milk chocolate chips and 1½ cups chopped walnuts (or pecans). Drop 1" balls on ungreased cookie sheets, two inches apart, and bake at 375° for 6-8 minutes. Makes approximately 60 cookies.