Garbage Pail Cookies

INGREDIENTS
1 package (18-1/4 ounces) white cake mix with pudding in the mix
1/2 cup (1 stick) butter, softened
2 eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 cup mini candy-coated chocolate pieces
1/2 cup salted peanuts
1/2 cup peanut butter chips
1‑1/2 cups crushed salted potato chips

PREPARATION:

1. Preheat oven to 350°F. Lightly grease cookie sheets.
2. Beat half of cake mix, butter, eggs, vanilla and cinnamon in large bowl with electric mixer at medium speed until light. Beat in remaining cake mix until well blended. Stir in candy-coated chocolate pieces, peanuts and peanut butter chips. Stir in potato chips. (Dough will be stiff.)
3. Drop batter by rounded tablespoonfuls 2 inches apart onto prepared cookie sheets.
4. Bake 15 minutes or until golden brown. Let cookies stand on cookie sheets 2 minutes; transfer to wire racks to cool completely.

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Oscar's Garbage Pail Cookies

1 2/3 cup all-purpose flour
1/2 t baking soa
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup reduced fat sour cream
1 egg
1 T water
1 t vanilla
3/4 cup peanut butter chips
3/4 cup salted peanuts
1/2 cup mini candy-coated chocolate pieces (mini M&M's)

1. Preheat oven to 350. Combine the flour and baking soda in a medium bowl.

2. Beat the butter, sugar, and brown sugar in a large bowl with an electric mixer at medium speed until light and fluffy. Beat in the sour cream, egg, water, and vanilla until well blended. Gradually add the flour mixture, beat until blended.

3. Stir in the peanut butter chips, peanuts and candy-coated chocolate pieces. Drop the dough by tablespoonfuls 2 inches apart onto ungreased cookie sheets.

4. Bake for 12 minutes or until the edges are golden brown. Cool the cookies on the cookie sheets for 1 minute. Transfer to wire racks to cool completely.

Makes about 3 1/2 dozen cookies.

Peach-a-Berry Pie

This is a great way to use up fresh peaches that are ripening too fast. The berries add a hint of tart to the sweet peaches. Easy to make and looks great.


Original Recipe Yield 8 servings

Ingredients

* 4 cups fresh peaches - peeled, pitted and sliced
* 1 cup fresh raspberries
* 3/4 cup white sugar
* 3 tablespoons all-purpose flour
* 1 teaspoon ground cinnamon
* 2 (9 inch) pie crusts
* 2 tablespoons butter, softened and cut into pieces
* 1 tablespoon coarse granulated sugar

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
3. Bake 45 minutes in the preheated oven, until crust is golden brown.

Nutritional Information open nutritional information

Amount Per Serving Calories: 301 | Total Fat: 13.4g | Cholesterol: 8mg

Triple Berry Crisp

"This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.

Original Recipe Yield 18 servings

Ingredients

* 1 1/2 cups fresh blackberries
* 1 1/2 cups fresh raspberries
* 1 1/2 cups fresh blueberries
* 4 tablespoons white sugar
* 2 cups all-purpose flour
* 2 cups rolled oats
* 1 1/2 cups packed brown sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1 1/2 cups butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Nutritional Information open nutritional information

Amount Per Serving Calories: 295 | Total Fat: 16.3g | Cholesterol: 41mg