Cinnamon N’ Spice Oatmeal Muffins

2/3 cup all purpose flour

½ cup rolled oats

¼ cup sugar

1 tsp baking powder

½ tsp ground cinnamon

¼ tsp ground nutmeg

1/8 tsp salt

Dash ground cloves

1/3 cup milk

1 beaten egg

2 tbsp cooking oil

½ tsp vanilla

¼ cup chopped walnuts, pecans, or almonds

Line six 2 ½ inch muffin cups with paper baking cups, set aside. Preheat oven to 400º. In a medium mixing bowl stir together the flour, rolled oats, sugar, baking powder, cinnamon, nutmeg, salt and cloves. Make a well in the center of the dry ingredients.

In another bowl combine the milk, egg, oil and vanilla. Add the liquid ingredients all at once to the dry ingredients. Stir just until moistened (batter should be lumpy). Fold nuts into the batter. Spoon batter into lined muffin cups, filling each 2/3 full. Bake for 17-20 minutes or until tops are golden. Remove from oven and cool slightly on a wire rack. Serve warm. Makes 6 muffins.

Nutrition facts per muffin:

Calories: 193;Total fat: 9 grams;Saturated fat: 1 gram;Cholesterol: 37 mg; Sodium: 111 mg; Carbohydrate: 24 g; Protein: 4 grams

Mayonnaise Cake

2 cups flour
2 tsp baking soda
4 tablespoons cocoa
1cup sugar
1 cup mayonnaise (not salad dressing)
1 cup water
2 tsp vanilla

Mix dry ingredients together then add liquid ingredients.
Bake in 2 x 8" round or square greased and floured pans at 350 for 20 - 25 mins or until cooked Add filling and topping of your choice when cool.

PEANUT BUTTER CUPS

2 cubes of butter
1 cup peanut butter
1 3/4 cups crushed graham crackers
2 cups powdered sugar
2 cups chocolate chips

Melt butter and peanut butter together.
Stir in powdered sugar and crackers.
Press this mixture firmly into a 9 x 13 pan.
Melt chocolate chips in double boiler or microwave; Spread onto the peanut butter mixture.
Chill until firm and remove from fridge.
Cut into squares when softened to room temperature.

CARAMEL CHIP BARS

1/2 CUP BUTTER (NO SUBSTITUTES)
32 CARAMELS
1 CAN 14 OZ SWEETENED CONDENSED MILK
1 YELLOW CAKE MIX
1/2 CUP VEGETABLE OIL
2 EGGS
2 CUP MINIATURE SEMISWEET CHOCOLATE CHIPS
1 CUP VANILLA OR WHITE CHIPS
1 HEATH CANDY BAR CHOPPED
IN A LARGE SAUCEPAN COMBINE THE BUTTER, CARAMELS & MILK; COOK AND STIR OVER MEDIUM-LOW HEAT UNTIL SMOOTH. COOL. IN A MIXING BOWL, COMBINE THE CAKE MIX, OIL AND EGGS; MIX WELL. STIR IN CHIPS AND CHOPPED CANDY BAR. PRESS THREE-FOURTHS OF THIS MIXTURE INTO A GREASED 13 X 9 PAN AND BAKE AT 350 FOR 15 MINUTES. PLACE ON A WIRE RACK TO COOL FOR 10 MINUTES.
POUR CARAMEL MIXTURE OVER THE CRUST. DROP REMAINING DOUGH BY SPOONFULS ONTO THE CARMEL LAYER. BAKE FOR 25 MINUTES OR UNTIL EDGES ARE BROWN.
YOU CAN ALSO MAKE THIS WITH CHOCOLATE CAKE MIX.

Apple Pecan Delight

3-4 apples, peeled, cored and sliced
1 1/2 tsp. cinnamon
1 1/2 tsp. sugar
3/4 c. butter, melted
1 c. sugar
1 egg
1/8 tsp. salt
2/3 c. chopped pecans
1 c. flour

Grease a 9 inch pie pan with butter. Place sliced apples in pan and sprinkle with the 1 1/2 tsp. of cinnamon and sugar. In a bowl, mix 1 c. sugar with melted butter. Stir in egg, salt, pecans and flour. Mix well and spread over apples. Bake at 350 degrees for 1 hour or until golden brown. Serve with Winder whipped cream on top.

Peanut Butter Pancakes

1/2 cup Peanut Butter
2 cups Bisquick
1 egg
1 1/2 - 2 cups milk (depending on consistency)

Mix all together and cook on griddle.

Turtle Bars

1 roll refrigerated sugar cookies
2 C Semisweet Chocolate chips
2 C Pecans, chopped
2 C Almonds, slivered
1/2 C Butter
1/2 C Brown Sugar
1 jar Caramel ice cream topping
1 C graham cracker Crumbs (16 squares)

Preheat oven to 350 F (325 for dark or nonstick pans). Press cookie dough evenly in bottom of ungreased 9x13 inch pan. Sprinkle 1 C of the chocolate chips, 1 C Pecans, 1 C almonds over dough; light press into dough. Set aside. In a medium size sauce-pan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring suagar, carael topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining chocolate chips and pecans. Bake 25-30 minutes or until edges are a deep golden brown and pecans are lightly toasted. cool on a cooling rack 30 minutes; loosen sides from pan, but do not ut. Cool completely, about 3 hours longer, To cut bars, cut into 6 rows by 4 rows

Serves 12 +