These are awesome and wicked simple.

Ingredients:
1 bag of pretzel snaps
1 bag of Rolos
1 bag of Pecan halves

Stack up a tray of pretzels and put a Rolo on top of each one. Put the tray in a preheated oven (350 degrees) for 3 minutes. The Rolos should be intact, but about to melt. Take the tray out of the oven and squish a halved pecan on top of each one. Place the tray in the refrigerator to cool. This is a crunchy, chewy, salty & sweet bite of awesomeness.

This recipe makes 2 kick-ass cheesecakes. Half it for half the awesomeness (and possibly less heart attacks)

Crust:
4 cups graham crackers mixed w/ 1/2 cup of butter

mix the crumbs in a bowl with the melted butter and pat into a 10-12 inch cheesecake tin. bake at 350 for 8 minutes

Filling:
3lbs cream cheese
2 cups sugar
6 eggs
1 cup sour cream
1 cup bailey’s irish cream
1 T vanilla
2 cups dark chocolate chips

beat the cream cheese, sugar, eggs, sour cream in an electric mixer until smooth. add irish cream and vanilla and pour filling into crust

bake at 300 for approx 45 mins until set

Topping:
2 1/2 cups sour cream
1/2 cup sugar
1/4 cup irish cream

blend together in a bowl and spread over the tops of the 2 cheesecakes. bake at 375 for 4-5 minutes until set

Thank you Gerri Gilliland!

So I’m sitting here typing while smelling the two pumpkin pies I just put in the oven bake – AND THEY SMELL DAMN GOOD! Much props to Paula Dean and her southern cooking..

Ingredients:
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Preheat the oven to 350 degrees F.

Grab the pre-made frozen pie dough (I got a two-pack and the filling was just enough to fill both). Put the shells in the oven for about 5-10 minutes just to get them soft.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Ingredients:
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 tablespoon brandy
2 large eggs
2 large egg yolks
5 tablespoons sugar
1 teaspoon vanilla extract
1 1/2 teaspoons instant espresso powder or instant coffee powder
Large pinch of salt
1 tablespoon all purpose flour

Generously butter four 3/4-cup soufflé dishes or custard cups. Arrange on baking sheet. Stir chocolate and butter in heavy small saucepan over low heat until smooth. Remove from heat; stir in brandy. Cool 10 minutes, stirring occasionally.

Using electric mixer, beat eggs, yolks, 4 tablespoons sugar, vanilla, 1 teaspoon espresso powder and salt in medium bowl until very thick ribbon falls when beaters are lifted, about 6 minutes. Sift flour over batter; fold in flour. Fold in chocolate mixture. Divide batter among dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)

Preheat oven to 400°F. Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 15 minutes. Cool cakes 5 minutes.

This came out really well and was pretty easy to make as there is no crust. I used fuji apples and probably about 50-75% more of them than the recipe calls for..

Ingredients:
2 1/2 cups peeled, cored and sliced apples
1 teaspoon ground cinnamon
1 teaspoon white sugar
1 cup white sugar
3/4 cup margarine, melted
1/2 cup chopped pecans
1 cup all-purpose flour
1 egg, lightly beaten
1 pinch salt

Preheat oven to 350 degrees. Lightly grease a 9 inch pie pan with butter.

Fill 2/3 of the pan with sliced apples. Sprinkle with cinnamon and 1 teaspoon sugar.

In a medium bowl, mix 1 cup sugar with the melted butter. Stir in pecans, flour, egg and salt. Mix well. Spread mixture over the apples.

Bake in preheated oven for 65 minutes, or until golden brown.

When my mom came out to visit she brought this recipe with her and I’ve made them twice so far this week. These are very easy to make and are damn good! What a way to start the day.. I prefer to cut back on the corn syrup and compensate with more brown sugar on the topping. I usually use 1 tablespoon of corn syrup and 5 tablespoons of brown sugar. The topping comes out a little thicker and chewier – simply awesome!

Ingredients:
>>topping
1/4 cup melted butter
3 tablespoons sugar
3 tablespoons packed brown sugar
3 tablespoons light corn syrup
1/4 cup chopped pecans
>>filling
1 tablespoon sugar
1 teaspoon ground cinnamon
2 tablespoons butter (softened)
>>rolls
1 (11oz) can refrigerated breadstick dough

Heat oven to 375 degrees.

Combine all topping ingredients except pecans in a small bowl and stir until well mixed. Stir in pecans and then spoon topping evenly into each of 6 ungrease jumbo-sized muffin cups. Set aside.

Combine 1 tablespoon sugar, 1 teaspoon cinnamon, and 2 tablespoons softened butter into a bowl and mix until paste-like.

Divide dough into 6 sections along perforations (2 stips each) and gently press each two strip combo to form a long strip. With either a spoon or gently with a knife, spread the butter/cinnamon/sugar paste over each dough section (1 side only).

Roll each long dough section and place each firmly in a muffin cup.

Bake 15-20 mins or until golden brown. Let stand for 1 minute before removing from pan and cool for 5 minutes before serving.