Peanut Butter Chocolate Chip Cookies

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1/2 cup chunky or smooth peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, firmly packed
• 1 egg
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips

Preparation:

Preheat oven to 375°.

Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.

Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips.

Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes at 375°.

Macaroon Apple Pie

Crust:

1- 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup shortening

2 to 3 tablespoons cold water

Filling:

4 cups sliced peeled tart apples

1/2 cup sugar

1/4 teaspoon ground cinnamon

Topping:

1/2 cup all-purpose flour

1/2 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg

2 tablespoons butter or margarine, melted

1/2 teaspoon vanilla extract

1/4 cup flaked coconut

In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Roll out pastry to fit a 9 in pie plate; flute edges. Toss apples with sugar and cinnamon; pour into crust. Bake at 375 degrees for 20 minutes. Meanwhile, combine the first four topping ingredients in a bowl. Stir in egg, butter and vanilla until smooth. Add coconut. Spoon over hot apples, carefully spreading to cover. Bake 30 minutes longer or until apples are tender. Yield: 6-8 servings.

Pumpkin Cupcakes Cake

Ingredients:

1 box Devil's food cake mix

4 eggs

1 cup buttermilk, reduced fat

1/2 cup canola oil

2 cans vanilla frosting

Orange food coloring

3 cups of M&M's Brand Cool GHOUL'S Milk chocolate Candies

(2cups orange, 1 cup black)

This recipes makes 26 cupcakes and if you make it as big as the recipe calls for you will need an 18 inch cake circle or firm cardboard. I made it just a little bit smaller than the recipe and only used 19 of the 26 cupcakes

Directions:

1. Preheat oven to 350 degrees. Line the cupcake cups with the paper cupcake liners.

2. Beat the cake mix with the eggs, buttermilk and oil until blended. Divide the batter evenly between the prepared cupcake pans.

3. Bake for 15-20 minutes. Remove from the oven, transfer to a wire rack, and let cool completely.

4. Tint the vanilla frosting with the orange food coloring. Line the cupcakes snugly into a large pumpkin shape on the cake circle or platter. Follow this pattern--one row of 4 cupcakes, one row of 5, one row of 6, another of 5, another of 4. This leaves 2 cupcakes to be placed at the pumpkin's top for a stem. (I used the pattern of, 3,4,5,4,3 and then put two cupcakes at the top for the stem.)

5. Spread orange frosting over the cupcakes, covering them completely so they look like on big cake. Use black M & M's to outline the pumpkin and to make the eyes, mouth ad nose. Fill in any remaining area of the pumpkin with orange M & M's.

PS--I had a really good time making this. We took it to a ward party and it was so convenient because you didn't have to cut the cake, people just took the individual cupcakes.