Lydia’s Monster Cookie Recipe!

LYDIA’S MONSTER COOKIE RECIPE

INGREDIENTS:
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
2 cups M&M’S
2 cups semi-sweet chocolate chips
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
ENJOY!!!

Pumpkin Layer Cheesecake

PUMPKIN LAYER CHEESECAKE

“This cheesecake makes a dramatic presentation with it’s two layers of white and pumpkin.”

PREP TIME 10 Min
COOK TIME 40 Min
READY IN 5 Hrs
SERVINGS & SCALING
Original recipe yield: 1 - 9 inch pie

INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.
Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.

Pam’s Carmel Apple French Toast

(6 servings)

1 cup brown sugar
3 tablespoons white Karo syrup
6 tablespoons butter
1 cup chopped pecans
3 Delicious apples — peeled/cored/sliced
1/3 cup water
1 teaspoon cinnamon
3 tablespoons white sugar
1 tablespoon lemon juice
1 tablespoon corn starch
12 slices Texas Toast or 1-inch thick cut french bread
12 ounces cream cheese
6 eggs
1 cup milk
1 cup whipping cream or half and half cream
1 tablespoon vanilla extract
2 teaspoons cinnamon (or 1 teaspoon cinnamon + 1 teaspoon nutmeg)
Grease generously 9″x13″ glass pan.

Combine sugar, syrup, butter and boil in pan for one minute. Pour and spread over bottom of greased 9×13 pan. (Sprinkle with pecans.)

Combine apples, water, cinnamon, sugar, lemon juice and cook, stirring constantly, in pan over medium heat just until apples begin to soften. Add corn starch and continue to stir until thickened. Remove from heat.
Thickly spread cream cheese over 6 slices of bread and place in single layer to cover caramel mixture in 9×13 pan (cream cheese side up). Distribute apple mixture over bread/cream cheese layer. Cover with remaining 6 slices of bread.

Blend together eggs, milk, cream, vanilla, cinnamon and gently pour over bread layers in 9×13 pan. Cover and refrigerate overnight (not more than 24 hours).

Remove cover and bake in 350 degree oven 60 minutes until brown and slightly puffy. Immediately invert each serving on plate, sprinkle with powdered sugar, top with sweetened whipped cream and garnish with pecans, cinnamon, or nutmeg.
Fresh pears or peaches may be substituted for apples with cinnamon/nutmeg seasoning preferred. Fresh raspberries or strawberries may also be sprinkled over apple mixture stuffing for additional color and flavor.