Cowboy Cookies You can customize it to your own tastes. Looks easy, and good! 1 cup sugar 1 cup brown sugar (light or dark) 1 cup shortening 2 large eggs, beaten 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1â2 teaspoon salt 2 cups old-fashioned rolled oats (not quick-cooking) 1-1/2 cups mixed morsels and/or nuts of your choice (see Tip) 1 Center a rack and preheat the oven to 350F. Trim the parchment paper to fit the baking sheets; you will thank me later. Using parchment paper instead of greasing the baking sheets makes for a SUPER easy cleanup. 2 Combine the sugars and shortening in the bowl of a mixer, and beat on medium speed until blended. Add the eggs and beat until blended. Add the vanilla extract and beat briefly. 3 In a separate bowl, dry whisk the flour, baking soda, and salt together. Add to the creamed mixture, beating on low to medium speed to blend. 4 Add the oats, beating until they are mixed into the dough. 5 Add no more than a total of 1-1/2 cups of morsels, nuts, and dried fruit. 6 Drop the cookies by the teaspoon onto the baking sheets: youÂll get about 9 per sheet. 7 Bake 1 sheet of cookies for 10 to 12 minutes, until the cookies are golden brown. Remove from the oven, and put in the other sheet of cookies. 8 Use a spatula to transfer the baked cookies to a cooling rack. Let the baking sheet cool for 5 minutes, then measure out the next batch of cookies. When the parchment paper comes out browning around the edges, replace with a new sheet of paper. Tip: Try 3/4 cup bittersweet chocolate morsels and 3/4 cup hazelnuts. Or 1/2 cup walnuts, 1â2 cup dried cherries, and 1/2 cup butterscotch chips. Go for 1 cup raisins and 1/2 cup white chocolate. These are just suggestions. Do what you like. ItÂs your cookie!

Deluxe Monkey Bread Dough: 1/4 cup butter, melted 1/4 cup lukewarm water 1/2 (3.4-ounce) package instant vanilla pudding (2 tablespoons, plus 2 teaspoons) 1 cup milk 1 large egg, beaten 1 tablespoon granulated sugar 1/2 teaspoon salt 4 cups bread flour 2 1/2 teaspoons active dry yeast 1/2 to 1 cup golden raisins (optional) 1/2 cup toasted walnuts or pecans, finely chopped (optional) Coating: 1/2 cup light brown sugar, packed 1/2 cup granulated sugar 2 tablespoons all-purpose flour 2 teaspoons ground cinnamon 1/2 cup butter, melted Glaze (optional): 1 cup sifted powdered sugar 2 teaspoons butter or margarine, melted About 1 1/2 tablespoons milk 1/4 teaspoon vanilla extract Place ingredients for dough in bread machine pan in the order suggested by manufacturer. (If using the raisins and/or nuts, add them during the second kneading. Many machines sound a beeping alert at the start of the second kneading.) Select Dough setting and start machine. Keep a close eye on the process, helping to incorporate all ingredients, if necessary. Once cycle is complete, remove dough and on a lightly floured surface, roll pieces of dough into 1-inch diameter balls. While forming the dough, be sure to keep it covered with a damp tea towel or plastic wrap while you are shaping the dough to prevent it from drying out. Grease a 12-cup bundt pan and set aside. For the coating, combine the sugars, flour and cinnamon together in a small bowl, mixing well. Dip each dough ball into the melted butter; roll in the coating mixture and pile them in the prepared bundt pan. Sprinkle any remaining coating over the top and then drizzle with any remaining butter. Cover pan with a damp tea towel or plastic wrap and set in a warm place for about 35 to 45 minutes or until doubled in size. Preheat oven to 350F (175C). Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack for 10 minutes before inverting bread onto a plate. For the glaze (if using): Combine all ingredients with enough milk to make a thin consistency and drizzle over the warm monkey bread. Allow glaze to set before serving. This treat is best served warm. Makes 8 to 10 servings. Directions Using Food Processor: Place lukewarm water and yeast in bowl of food processor and pulse to dissolve yeast. Add the butter, pudding mix, milk, egg, sugar and salt and pulse until well mixed. Add the flour and process until a soft ball forms; if using, add raisins and nuts and pulse just until incorporated. Remove from processor and place in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough before using and allow it to rest for 10 minutes before using in recipe. Directions Using Dough hook: Place lukewarm water and yeast in bowl of mixer and stir on low speed to dissolve yeast. Add the butter, pudding mix, milk, egg, sugar and salt and stir on low speed until well mixed. Add flour and knead with dough hook to form a smooth and elastic dough, about 8 minutes; if using, add raisins and nuts and knead with dough hook just until incorporated. Remove dough from bowl and place in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough before using and allow it to rest for 10 minutes before using in a recipe. Directions By Hand: Place lukewarm water and yeast in bowl and stir to dissolve yeast. Stir in the butter, pudding mix, milk, egg, sugar and salt until well mixed. Stir in flour and knead on a lightly floured work surface to form a smooth and elastic dough, about 8 to 10 minutes; if using, add raisins and nuts and knead just until incorporated. Place dough in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough before using and allow it to rest for 10 minutes before using in a recipe. Sue

It must be pumpkin recipe day! I made some pumpkin muffins from a recipe I got out of Parade Magazine a few weeks ago. I adapted it somewhat. Pumpkin Muffins.......makes 12 preheat oven to 400 F. 1.5 cups all purpose flour 0.5 cups whole wheat flour 2 teaspoons baking powder 1 teaspoon cinnamon or to taste 1/4 teaspoon salt 1/2 cup (one stick) butter (I used the real stuff.) 1/2 cup brown sugar 2 large eggs 3/4 cup pumpkin puree....I used kabocha squash puree- 7 ounces.....or maybe it was 8. 2 teaspoons agave nectar 2 Tablespoons milk- I used non-fat) 1 tsp. real vanilla Streusel topping: 1/4 cup butter- I used Smart Balance 1/3 cup more or less brown sugar 1.5 tsp. ground cinnamon 1/4 more or less oatmeal 2 Tablespoons whole wheat flour 1/3 cup chopped pecans more or less Mix together well...using a fork or your fingers until well blended. 1. Whisk the flour, baking powder, cinnamon and salt together well. Set aside. Grease muffin tins well or use lines. (I don't use liners.) Preheat oven to 400 F. 2. Beat the butter until creamy and then beat in the sugar. Add the eggs one at a time, beating well. Add pumpkin puree and stir in....add the agave nectar and blend in and then mix in the milk. The batter will be thick. Add the dry ingredients and stir until blended but do not over mix. 3. Divide the batter into 12 portions. Add some of the batter to the muffin tin, add some struesel topping and then add some more batter. After all the batter is used add more struesel topping on top. Bake until done....toothpick comes out clean. My oven took about 23 minutes. Let cool a few minutes and then remove from tin and place on cooling rack. These freeze well.

STARBUCK'S FROZEN FRAPPUCCINO The Frappuccino is blended with strong coffee, sugar, a dairy base, and ice. Make double-strength coffee by measuring 2 tablespoons of ground coffee per cup (serving) in your coffee maker. The coffee will be even more authentic if you use Starbucks beans and grind them yourself just before brewing. Coffee 3/4 cup double-strength coffee, cold 1 cup low-fat milk 3 tablespoons granulated sugar 2 cups ice 1. Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using. 2. To make the drink, combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw. Makes 2 large drinks. Caramel For this, add 3 tablespoons of caramel topping to the original recipe above and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream. Mocha For this version, add 3 tablespoons Hershey's chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream if desired ------------------------------------ FROZEN MOCHA (makes 1 serving; about the amount of 1 coffee cup) Ingredients: -1 cup ice cubes *I use 5 and it works great -1/2 cup vanilla frozen yogurt, or ice cream -1/2 cup milk -1 envelope of any brand hot cocoa mix *I use Nestle -1/2 teaspoon Instant coffee granules *I use General Foods International French Vanilla -Fat Free whipped topping (optional) Directions: Place ice, frozen yogurt (or ice cream), milk, cocoa mix, and coffee granules in blender; cover. Blend until smooth. Top with whipped topping. Serve Immediately.