Light and Fluffy no-bake Cheesecake

This recipe is from Shawnna. It sounds really yummy!

1-8oz pkg cream cheese softened
1-tub (reg size) cool whip
1/4 c. white sugar
1 tsp vanilla
1 graham cracker pie crust

Mix cream cheese and sugar together until smooth (so there aren't any sugar crystals). Fold in cool whip and vanilla. Make sure that the bottom of the bowl gets thoroughly mixed. Pour/scrape mixture into pie crust. Let set in fridge for at least 2-3 hours to completely set. Top with favorite pie topping and enjoy. Also if you like a less sweet cheese cake, I only add half cool whip, and add equivalent of the other half of cool-whip of sour cream, usually a cup and a half or so. By doing that it makes the cheese cake a little less fluffy as well.

Pumpkin somethin'

I love making this cake around the holidays. I got this recipe from David's (bro-in-law) mother. Its not thick like pumpkin pie, way easier to make, I like it better! I did half walnut other half without. This is a delicious cake!
Ingredients

* 1 (15 ounce) can pumpkin puree
* 1 (12 fluid ounce) can evaporated milk
* 3 eggs
* 1 cup white sugar
* 4 teaspoons pumpkin pie spice
* 1 (18.25 ounce) package yellow cake mix
* 1/2 cup butter, melted
* 1 1/2 cups chopped walnuts

Directions

1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees for 1 hour or until a knife inserted near the center comes out clean.

Sour cream sugar cookies

These Cookies are so good, so is the dough! I like this recipe better than regular sugar cookies.
Ingredients:
1 1/2 cups white sugar
1 cup butter
1 teaspoon vanilla extract
2 eggs
1 cup sour cream
5 cups all-purpose flour
1/2 teaspoon salt

1 teaspoon baking powder
1 teaspoon baking soda
1 (8 ounce) package cream cheese
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar
Directions

1. Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream.
2. Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.
3. Cover and chill dough for 1 hour.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes.
6. To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar. Beat until well blended. Color as desired and frost cooled cookies.

Honey Oat Bran Bread

I finally had some time to make some bread and decided to use up some oat Bran that was in the cupboard. Aaron loved this bread we ate it too fast for a picture. I will make it again but I had to put it somewhere because I didn't follow an exact recipe.

* Bread Machine
* 2 1/4 cups water
* 2 cups oat bran
* 4 cups wheat bread flour
* 1/4 cup honey
* 2 Tsp salt
* 4 TBS butter
* 4 Tsp tsp active dry yeast
Be sure to add all the ingredients to your bread machine in the following order:
Water, White Bread Flour, Wheat Bread Flour, Honey, Salt, Butter, Yeast.

Peanut Butter Cookies

These cookies really came out so great. I have made lots of peanut butter cookies and this was by far the best. They are soft, not crunchy, not chewy. I put kisses in the middle. I got the recipe from Recipes.com but I changed what they had because of reviews and came out with this...

INGREDIENTS

* 1 cup salted butter
* 1 1/2 cup creamy peanut butter
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 1/2 teaspoons baking soda


DIRECTIONS

1. Cream together butter, peanut butter and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls flatten slightly. Bake in a preheated 350 degrees for about 10 minutes or until cookies begin to brown. Do not over-bake.

German Pancakes

These are the pancakes Summer made for us on our trip back from Idaho. They are so good and very easy to make.

INGREDIENTS

* 6 eggs
* 1 cup milk
* 1 cup all-purpose flour
* 1/2 teaspoon salt
* 2 tablespoons butter or margarine, melted

DIRECTIONS

1. Place the eggs, milk, flour and salt in a blender. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 425 degrees for 15 minutes.The batter will start to get puffy and bubbly looking. Then sprinkle confectioners sugar on top and bake for 5 more minutes.
2. Take them put of the oven and sever with syrup and whip cream or whatever you like best! They will be gone in no time.

Whole wheat, oatmeal and banana pancakes

INGREDIENTS (Nutrition)
I found this recipe on allrecipes.com. There were lots of great reviews.I made them this morning. They turned out very well. Aaron, Hali and Colby liked them. I tried a few with blueberries and they were very yummy!!

* 1 cup uncooked rolled oats
* 1 cup whole wheat flour
* 3/4 cup all-purpose flour
* 1/4 cup brown sugar
* 2 tablespoons dry milk powder
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 egg
* 2 cups milk
* 2 tablespoons vegetable oil
* 1 teaspoon vanilla extract
* 1 banana, mashed

DIRECTIONS

1. Place the rolled oats into a blender and blend until the texture resembles coarse flour. (I just put them in whole) Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
2. Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
3. Heat a lightly oiled griddle over medium-high heat. Drop 1/4 cup of batter by onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.