Chocolate/ Toffee saltine candy:

1 sleeve of saltine crackers
1 cup butter
1 cup packed brown sugar
2 cups chocolate chips
1 cup chopped almonds, toasted



Preheat oven to 350 degrees F. Spray cookie sheet with non-stick spray. Line crackers on cookie sheet close together. Melt butter and brown sugar in a medium pan on medium-high heat. Stirring often, heat the mixture for about 3-5 minutes until it turns into a nice caramel looking sauce. Pour the sauce over the crackers until they are completely covered. Bake for 15 minutes.

Remove from oven and immediately sprinkle chocolate chips over the cookie sheet. The chocolate should start to melt. Spread chocolate over the toffee mixture and top with nuts. Allow to completely cool before breaking toffee up in pieces.

Cinnamon/ honey butter:

Cinnamon-Honey Butter
2 sticks butter, at room temp
2 Tbsp honey
1/4 tsp ground cinnamon
1/4 tsp vanilla extract

Place softened butter in the bowl of a stand mixer fitted with a whisk attachment. Mix on medium speed and add honey, cinnamon, and vanilla extract. Mix for 1-2 minutes more. Turn softened butter out onto parchment paper or plastic wrap, roll into a log, and refrigerate until firm.

Pumpkin Bars:

For the crust and topping:


1 1/3 cups all-purpose flour
¼ cup granulated sugar
½ cup brown sugar, firmly packed
12 tbsp. cold unsalted butter, cut into pieces
1 cup old-fashioned oats
½ cup chopped pecans

For the filling:


8 oz. cream cheese, softened
½ cup granulated sugar
3 large eggs
1 (15 oz.) can pumpkin puree
1 tbsp. pumpkin pie spice
1 tsp. vanilla extract



Preheat the oven to 350° F. Line a 9×13-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease the foil. Combine the flour, granulated sugar and brown sugar in a small mixing bowl and toss with a fork. Add the pieces of butter to the dry ingredients and cut it in with a pastry blender until the mixture resembles coarse crumbs. Stir in the oats and chopped pecans.

Reserve 1 cup of the crust mixture and set aside. Add the remaining crust mixture to the prepared baking pan and press onto the bottom of the pan in an even layer. Bake the crust alone in the oven for 15 minutes. In the meantime, prepare the filling.

To make the filling, combine the cream cheese, sugar, eggs, pumpkin puree, pumpkin pie spice and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth and well combined.

Once the crust has been removed from the oven, pour the filling into the pan and smooth over the crust. Sprinkle with the reserved crumb mixture and butterscotch chips, as desired. Bake for 25 minutes

Mini Sweet Potato Cheesecakes:

Ingredients:


2 cups mashed sweet potatoes
1 cup crushed gingersnap cookies
1/2 teaspoon salt
8 ounces cream cheese, softened
1 egg
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 cup chopped pecans

Directions:

Preheat oven to 350˚F. Mix mashed sweet potatoes, crushed gingersnap cookies, and salt in a large bowl until smooth. Line two muffin pans with cupcake wrappers and evenly spoon sweet potato mixture into 16 cups. Bake at 350˚F for 25 to 30 minutes or until set. Push down sweet potato layer with a spoon and cool slightly, about 10 minutes.

Meanwhile, mix cream cheese, egg, vanilla extract, and pumpkin pie spice in a medium bowl until smooth. Evenly spoon cream cheese mixture over the cooled sweet potato layer and top with chopped pecans.

Bake at 350˚F for 28 to 32 minutes or until cheesecake layer is set. Cool at room temperature for 30 minutes and then cool in the fridge for an hour, or until chilled. Carefully remove cupcake wrappers from each mini cheesecake. Makes 8 servings.

Easy Apple Dumplings:

2 whole Granny Smith Apples
2 cans (8 Oz. Cans) Crescent Rolls
2 sticks Butter
1-½ cup Sugar
1 teaspoon Vanilla
Cinnamon, To Taste
1 can (12 Oz.) Mountain Dew Soda
Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.