LiL Rebel RedneckSoul Sista to Kimberly's blog: "Cool Recipies"

Prep Time: 10 min ; Start to Finish: 1 hr Makes: 8 servings Just 10 minutes prep time for this luscious (and easy!) dessert, and it's off to the oven. Turnover 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box 1/2 cup canned pumpkin (not pumpkin pie mix) 1/3 cup packed brown sugar 1/2 teaspoon maple flavor 1/4 teaspoon pumpkin pie spice Dash salt Glaze 1/2 cup powdered sugar 1/4 teaspoon maple flavor 1 tablespoon milk 1/4 cup chopped walnuts, toasted* 1 . Heat oven to 375°F. Unroll crust on ungreased large cookie sheet. In medium bowl, mix pumpkin, brown sugar, 1/2 teaspoon maple flavor, the pumpkin pie spice and salt until smooth. 2 . Spread pumpkin mixture over half of pie crust to within 3/4 inch of edge. Brush edge with water; fold crust over filling. Carefully move turnover to center of cookie sheet. With fork, press edge to seal; prick top several times. 3 . Bake 23 to 30 minutes or until golden brown. Cool 5 minutes. Remove from cookie sheet to cooling rack. 4 . In small bowl, mix powdered sugar, 1/4 teaspoon maple flavor and the milk until smooth and desired drizzling consistency. Drizzle over warm turnover. Sprinkle with chopped walnuts. Let stand 10 minutes. Serve warm or cool. *To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. High Altitude (3500-6500 ft):No change. Serve wedges of this delicious treat topped with dollops of whipped cream.

1 teaspoon vanilla 1 cup powdered sugar 1/2 cup plus 3 tablespoons butter 2 tablespoons cocoa 1/2 cup powdered sugar 1/4 cup evaporated milk 1 teaspoon vanilla 1 3/4 cup flour 1 cup walnuts Mix 1 cup powdered sugar and 1 teaspoon vanilla and set aside. Cream butter until fluffy. Beat in evaporated milk and vanilla. Add dry ingredients and nuts. Shape into one inch balls. Bake at 325 degrees for 15 to 20 minutes. Roll immediately in vanilla and powdered sugar mixture.

29 Kraft caramels 1/4 cup of condensed milk 1 stick butter 1 package large marshmallows 4 cups Rice Krispies 1 cup chopped nuts Melt caramels, condensed milk, and butter together in a double boiler. Then mix Rice Krispies and nuts together. Dip each marshmallow into caramel mixture and then roll into nut mixture. Let stand on waxed paper to harden. Cover well.

butterscotch dipping bark 1 can (10 ounces) cashews 1 can (5 ounces) chow mein noodles Melt butterscotch according to package directions. Stir in nuts and noodles. Spoon onto waxed paper and let dry.

Buried Cherry Cookies Makes 42-48 cookies 1 (10 ounce) jar Maraschino Cherries (42-48) 1/2 cup butter or margarine 1 cup sugar 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1 egg 1 1/2 teaspoons vanilla 1/2 cup unsweetened cocoa powder 1 1/2 cups all purpose flour 1 (6 ounce) package (1 cup) semisweet chocolate pieces 1/2 cup sweetened condensed milk or low-fat sweetened condensed milk Drain cherries, reserving juice. Halve any large cherries. In a medium mixing bowl beat butter with an electric mixer in medium to high speed for 30 seconds. Add the sugar, baking powder, baking soda, and 1/4 teaspoon of salt. Beat until combined, scraping sides of bowl. Beat in egg and vanilla until combined. Beat in cocoa powder and as much of the flour as you can with mixer. Stir in remaining flour using a wooden spoon. Shape dough into 1-inch balls. Place balls about 2 inches apart on an ungreased cookie sheet. Press your thumb into the center of each ball. Place a cherry in each center. For frosting, in a small saucepan combine chocolate pieces and sweetened condensed milk. Cook and stir over low heat until chocolate is melted. Stir in 4 teaspoons reserved cherry juice. Spoon 1 teaspoon frosting over each cherry, spreading to cover (frosting may be thinned with additional cherry juice if necessary). Bake in a 350 degrees oven for 10 minutes or until edges are firm. Cool 1 minute on cookie sheet. Transfer to a wire rack and let cool. Note: Do not substitute imitation chocolate pieces.

1 package brownie mix for a 9x13 pan 1 (7 ounce) Jar of marshmallow cream 1 cup peanut butter 1 cup chocolate chips 1 cup butterscotch chips 3 cups Rice Krispies Make the brownies according to directions. Let cool, spread all of the marshmallow cream on top of brownies. In a large bowl combine peanut butter, chocolate chips, and butterscotch chips, melt together. Blend in the 3 cups Rice Krispies. Spread the mixture on top of marshmallow cream. Cool in refrigerator.

2 cups butter 1 cup brown sugar 1/4 teaspoon salt 4 cups of flour Bring butter to room temperature. Preheat oven to 300 degrees. Cream the butter until it is the consistency of whipped cream. Beat in sugar. Add salt. Add flour in 4 portions (one cup at a time) mixing well after each addition. Turn out onto a floured board and pat or roll to 1/4 to 1/2 inch thick. Cut into shape desired with cookie cutter. Place on an ungreased cookies sheet and bake for about 20 minutes or until lightly browned. Keep your on eye on them, shortbread burns really fast.

1/2 cup margarine 1/2 cup milk 1 cup sugar 2 1/2 cups sifted all purpose flour 1 cup fresh blueberries 1/2 teaspoon lemon flavoring Sift together dry ingredients, cream butter and sugar, add well beaten egg. Add lemon flavoring. Milk is added alternately with the flour mixture. Fold in blueberries and drop 1 1/2 inches apart on greased cookie sheet. Bake 12-15 minutes in 375 degree oven.

1 cup shortening 1/2 cup granulated sugar 1 cup packed brown sugar 2 eggs 2 teaspoons vanilla 2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 - 2 cups chocolate chips Preheat oven to 375 degrees. Cream together the shortening and both sugars. Then add eggs, vanilla, flour, baking soda and salt. Once the shortening, sugar, eggs, vanilla, flour, baking soda and salt mixture is all creamed together, add the chocolate chips. Mix together, well. Drop cookie dough by teaspoonfuls onto ungreased cookie sheets and bake for about 9-12 minutes or until golden brown.

3/4 cup butter, margarine can be used 1 cup white sugar 1/4 cup molasses 1 egg 2 cups flour 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ginger 1/4 teaspoon salt (or to taste) 1 cup raisins, washed Cream together butter and sugar and then add molasses and egg. In a separate bowl, combine the dry ingredients and then add to creamed mixture. Blend well. Stir in raisins. Roll dough into 1 inch balls and then roll in granulated white sugar. Place on ungreased cookie sheet and bake at 300 degrees for 10-12 minutes.