Perfect for fall Apple Crisp

Apple Crisp

10-12 tart apples, sliced and peeled (Golden Delicious)

½ cup flour (whole wheat works great)

1 cup old-fashioned oats

1 ½ cups brown sugar

3 tsp cinnamon

1 cube butter

Spread apples in a 9x13 baking dish.  In a bowl combine the flour, oats, sugar & cinnamon; cut butter in until the mixture resembles coarse crumbs.  Spread over apples.  Bake at 375 for 30 minutes or until the apples are tender and topping is light brown.  Serve warm with ice cream or whipped cream.

Magic Layer Bars

1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1 (14-ounce) can Sweetened Condensed Milk
2 cups (12 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Preheat oven to 350°F (325°F for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13X9-inch baking pan. Pour condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Optional Additions: m&m's, craisins, butterscotch chips or peanut butter chips

Bake 30 minutes or until lightly browned. Cool completely. Cut into bars or diamonds. Store leftovers covered at room temperature.

Marshmallow Brownies

1 cup (two cubes) butter
1/3 cup cocoa
2 cups sugar
4 eggs
2 tsp vanilla
1 1/2 cups flour
1/2 tsp salt
1 cup walnuts
12 ounce package miniature marshmallows

Cream butter, cocoa, and sugar. Add eggs one at a time beating well. Mix in vanilla, flour, salt, and nuts. Bake in a 9 X 13 inch pan that has been greased and floured at 350 degrees for 25 minutes. Remove from oven, arrange marshmallows and return to oven for one to two minutes. Don't brown marshmallows, just soften. Cool and spread with frosting.

Frosting
1/4 cup cocoa
2-3 Tbs evaporated milk
2 tsp vanilla
3/4 cup powdered sugar
1/2 cup butter

Beat all these ingredients together until smooth and creamy and spread on brownies.

Oatmeal Cake

1 1/2 cups boiling water
1 cup rolled oats
1/2 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs well beaten
1 1/2 cups flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt

Pour boiling water over oats and let stand until cool. Cream shortening with sugars and eggs until fluffy. Add oat mixture. To that, add flour and oter dry ingredients and blend into a creamy mixture. Pour into a greased and floured 9 X 13 inch pan. Bake 35-45 minutes. Spread topping on cake as soon as it comes out of the oven.

Topping:
1/2 cup butter
1 cup brown sugar
1/3 cup evaporated milk
1 cup coconut
1 cup chopped walnuts
1 tsp vanilla
Melt butter, add sugar and blend. Add remaining ingredients and spread on hot cake. Place under broiler for a minute or two if desired.

Darn Good Chocolate Bundt Cake

1 package chocolate cake mix
1 package chocolate instant pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups semi-sweet chocolate chips

Grease and flour a bundt pan. Preheat oven to 350 degrees.

Place cake mix, pudding mix, eggs, sour cream, warm watter, and oil in a mixing bowl. Blend at low speed one minute. Scrape bowl, then beat two to three minutes scraping the bowl. Pour batter in pan.

Bake for 45-50 minutes. Cool in pan on wire rack for 30 minutes. Invert on plate. Sprinkle with powdered sugar or top with chocolate icing.

Easy Raspberry Trifle

1 small package instant vanilla pudding
1 large carton vanilla yogurt
1 container cool whip
1 package frozen raspberries

Combine pudding and yogurt. Mix in cool whip.  Gently fold in raspberries. Garnish with raspberries.

Absolutely Delicious