Katey's Kitchen

½ cup unsalted butter, room temperature

½ cup smooth peanut butter

1 cup light brown sugar, packed

1 egg

1 tsp vanilla

1 ¼ cups all-purpose flour

1 cup quick cooking oats

½ cup old-fashioned oats

½ tsp baking soda

½ tsp salt

1 (12.5 ounce) jar grape jelly* (or flavor of choice)

~Preheat oven to 350°.  Set aside an 8 x 8” square baking pan

~In a large mixing bowl beat together the butter and peanut butter until creamy.  Add the brown sugar and beat on medium speed until blended.  Add the egg and vanilla and mix until blended.

~In a medium bowl combine the flour, oats, baking soda and salt.  Add the flour mixture to the butter mixture and blend on low speed until all the dry ingredients are incorporated.  Scrape down the sides and bottom of the bowl and blend one more time until a crumbly dough forms.

~Press a little more than ¾ of the oat mixture into the bottom of the ungreased prepared pan (do not press too hard!).  Spread the jelly on top taking care not to leave more in the middle, spread the jelly evenly.  Crumble the remaining oat mixture on top in clumps.  Press down on the topping gently to make the top more even.  Bake at 350° for 25-30 minutes or until the top is golden brown.  Cool completely before cutting into bars.

*If the bars are too sweet with jelly you can substitute jam.

• 2/3 c all purpose flour
• 15 oz pumpkin puree
• 3/4 c sugar
• 2 large eggs
• 1 tsp vanilla
• 3/4 c evaporated milk
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• Whipped cream

~Line a 12-cup muffin tin with paper or silicone liners

~Prehet oven to 350 degrees

~In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside

~In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined

~Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth

~Fill each muffin cup with approximately 1/3 cup of batter

~Bake for 20 minutes and let cool for 20 minutes

~Remove cupcakes from pan and chill in the refrigerator for 30 minutes

~Top with whipped cream and sprinkle (optional) with more pumpkin pie spice or cinnamon on top before serving

1 c unsalted butter – softened

1 c sugar

1 large egg

1 tsp vanilla

3 c flour

1 tsp baking powder

1//2 tsp salt

38 Andes Creme de Menthe Thins

~Preheat oven to 400

~In a large mixing bowl, combine sugar, butter, eggs and vanilla

~Use electric mixer at medium speed to beat until light and fluffy. Add flour, baking powder and salt and beat at low speed until soft dough forms

~Divide dough in half.  On well-floured surface, roll half of the dough into a 14 x 9″ rectangle.  Arrange mints evenly on dough, forming 7 rows of 7.

~Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9″ rectangle.

~Remove one sheet of wax paper and discard.  Carefully turn second rectangle over mint-topped dough, matching edges.  Remove remaining wax paper.

~Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints.  Gently press edges of “pillows” to seal.

~Place pillows 2 inches apart on ungreased cookie sheets.  Bake for 7 to 10 minutes or until edges are light brown.

~Cool completely before storing

Makes ~4 dozen cookies