Apple Crisp

10 cups all-purpose apples, peeled, cored and sliced
1 cup white sugar
1 tbsp all-purpose flour
1 tsp ground cinnamon
1/2 cup water

1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup butter, melted

Preheat oven to 350 degrees.

Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tbsp flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

Bake at 350 degrees for about 45 minutes.

Peanut Butter Chocolate Chip Bars

6 tbsp unsalted butter
1/2 c natural chunky peanut butter
1 c sugar
1/4 c light brown sugar, packed
2 eggs
1 tsp vanilla
1 cup flour
1/4 tsp salt
1 tsp baking powder
1 cup semi-sweet chocolate chips

Preheat oven to 350. Lightly grease an 8 x 8″ pan

Whisk together the flour, salt and baking powder. Set aside.

Cream the butter and peanut butter together until smooth. Beat in the sugars until combined.  Add the eggs, one at a time, scraping down the bowl after each addition. Stir in the vanilla.

Stir in the flour mixture. Add the chocolate chips, stirring until combined.

Spread the batter into the prepared pan. Bake for about 30- 32 minutes. Cool completely before cutting.

Cheesecake

Crust
1 cup graham crackers
3 tbsp sugar
3 tbsp margarine, melted

Filling
4 blocks of cream cheese (8oz each)
1 cup sugar
3 tbsp flour
4 eggs
1 cup sour cream
1 tbsp vanilla

Combine the crust ingredients.  Press into the bottom of a 9″ springform pan.  Bake at 325 for 10 minutes.

Combine cream cheese, sugar, and flour mixing at medium until well blended.  Add eggs one at a time mixing after each addition.  Blend in sour cream and vanilla.  Pour over crust.  Bake at 450 for 10 minutes.  Reduce heat to 250; continue baking for 1 hour.  Cool before removing rim from pan.

Cinnamon Rolls

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

To bake immediately – Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

To bake the next day – Cover cinnamon rolls immediately after placing them in the pan and place in the refrigerator. When you are ready to bake uncover and place in a cold oven. Turn oven on to 400 and bake 20-25 minutes.

Crunch o Nut Candy

2 cups captain crunch peanut butter cereal
2 cups cocoa crispies cereal
1 cup cocktail peanuts (16oz)
2 cups mini-marshmellows
2 packages white almond bark

Combine cereal and peanuts into large mixing bowl. Melt almond bark until creamy, pour over cereal/peanut mixture gradually adding marshmellows. Stir until all ingredients are well coated. Spread onto wax paper. Let set, break apart and enjoy!

Store in an airtight container.