Apple Spice Cake or Pumpkin

Submitted by Amanda Martz


1 spice cake mix

1 small can apple pie filling or Already spiced pumpkin filling.


Mix the spice cake (dry mix) plus pie filling for 2 minutes.


Bake on 350 degrees for 25-30 minutes.

Chocolate Chip Cookie Reese's Brownies

Submitted by and image courtesy of Rob Myers Greencastle, Pa


1 package of chocolate cookie dough

24 regular Reese’s peanut butter cups

1 box of brownie mix


Preheat oven to 350°F.

Flatten the chocolate chip cookie dough into the wells of a muffin tin (or in cupcake liners).

Place a Reese’s, upside down, on top of the cookie dough.

Prepare brownie batter as directed on the box, and spoon over Reese’s-cookie dough, 3/4 full.

Bake for 20 minutes.

Let cool, and serve with Milk!

Chocolate Chip Cream Cheese Breakfast Cookies

Submitted By Dianne Mills-Finke, Big Pool, MD


1 can seamless crescent rolls

1 (8 oz) block cream cheese, room temperature

1/4 cup sugar

2 tsp vanilla

1/2 cup mini chocolate chips


How to Make

1.With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl.

2.Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle.

3.Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.

4.Sprinkle your chocolate chips on top of cream cheese.

5.Roll the crescent sheet up tightly and wrap in cling wrap.

6.Refrigerate for at least 2 hours, or overnight.

7.When chilled preheat oven to 350°.

8.Line a cookie sheet with parchment paper to prevent sticking.

9.Slice the crescent roll into 1/4" slices. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.

10.Transfer to wire rack.

11.Eat warm or room temperature.

Cinnamon Scones

Submitted by and image courtesy of Staci Cain-Carter Halfway, MD


3-1/4 cups all-purpose flour

1/3 cup plus 2 tablespoons sugar, divided

2-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup cold butter, cubed

1 cup buttermilk

1 package (10 ounces) cinnamon baking chips

2 tablespoons butter, melted


In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips.

Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar.

Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned.

Frozen Banana Bites

Submitted by and image courtesy of Staci Cain-Carter Halfway, MD


2 large bananas

1/4 to 1/3 cup chocolate chips (I use milk chocolate chips)

1/4 to 1/3 cup natural peanut butter

Unsweetened coconut flakes


Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces.

Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.

Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you've "covered" them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).

Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened.

You can enjoy them like this (but they really aren't frozen yet -- and when they're frozen, the banana tastes like vanilla ice cream)

Justin's Frosted Brownies

Submitted by Staci Cain-Carter Halfway, MD


1/2 cup butter (coconut oil is also good)

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder


3 tablespoons butter, softened

3 tablespoons unsweetened cocoa powder

1 tablespoon honey (McCutcheon's Wildflower is perfect in this)

1 teaspoon vanilla extract

1 cup confectioners' sugar


Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

***These are great w/o frosting***

Melt-in-your-mouth-pumpkin cookies

Submitted by Staci Cain-Carter Halfway, MD

This makes 60 cookies


2 cups butter, softened (I sub coconut oil for half)

2 cups granulated sugar

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 eggs

2 teaspoons vanilla

1 15-ounce can pumpkin

4 cups all-purpose flour


1/2 cup butter

1/2 cup packed brown sugar

1/4 cup milk

1 teaspoon vanilla

3 to 4 cups powdered sugar (add until desired consistency/firmness)

ground cinnamon sprinkled on top (optional)


1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder,baking soda,salt,the 1 teaspoon cinnamon,and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.

2. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

3. For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.

Microwave Fudge

Submitted by Melissa Buckler, Boonsboro, MD


3 cups semi-sweet chips

14 oz condensed milk

1/4 cup (4 tablespoons) butter

1 teaspoon vanilla

1/4 teaspoon salt


1) Line 8x8 pan with foil and spray with cooking spray

2) Combine chips, milk, butter in a MICROWAVE SAFE bowl

Microwave in 1 minute increments until melted (typically 2-3 minutes)

3) Stir till melted then add vanilla and salt. Stir till smooth.

4) Pour in foil lined 8x8 pan and smooth even

5) Refrigerate to set for at least 2 hours

Old Fashioned Potato Candy

Submitted by and image courtesy of Sherry Carson, Greencastle, PA


1 small potato - cooked or 1/4 cup left over mashed potatoes / 2 pounds confectioner's sugar (10x)

peanut butter (small jar of whatever you like)

**You can add some coco powder for Peanut butter & chocolate if you want to. Instructions:


1. Put the potato in a mixing bowl & Mash it up . 2. Add 1/2 10x sugar and mix well. 3.Mix in remaining 10x sugar, scraping down sides as needed.

4. Line a countertop with a sheet of waxed paper dusted with confectioner's 10xsugar. 5. Scrape out dough onto waxed paper and dust top with more confectioner's sugar. z** Note: If you think the dough is too sweet or you're having a hard time getting it stiff enough to roll out, I use some cornstarch. 6. Roll out to a thickness of about 1/4 of an inch (no need to measure, This isn't rocket science lol). 7. Spread dough with peanut butter and roll up like you are making cinnamon rolls. 8. Once you have rolled up into a log, roll log up in your waxed paper and cut in half. Place halves in a gallon zipper seal bag and store in the fridge until ready to serve.

*When ready to serve remove waxed paper an slice into 1/4 inch slices. Store leftovers in the refrigerator.

Peanut Butter Bread

Submitted by Staci Cain-Carter Halfway, MD


2 cups all purpose flour

1 tablespoon baking powder

½ teaspoon salt

¼ cup salted butter, room temperature

½ cup sugar

¼ cup packed brown sugar

1 cup creamy peanut butter

1 egg

1 teaspoon vanilla extract

1 cup milk


Preheat oven to 350° F. Grease a standard-sized loaf pan and set it aside.

In a small bowl whisk the flour, baking powder, and salt together.

In a separate large mixing bowl beat butter and sugars on low speed 2 minutes, Beat in peanut butter then egg and vanilla, scraping down sides of bowl.

Add flour mixture and beat on low until combined, the batter will be very thick and crumbly. Pour in milk and beat on low until batter is smooth.

Add batter to loaf pan and evenly spread it out. Bake for 50 minutes or until the center springs back when pressed with a fingertip.

Cool in pan on wire rack 15 minutes, remove from pan and cool completely.

Pumpkin Roll

Submitted by: Rob Myers, Greencastle, Pa


3 large eggs.

1 cup sugar.

⅔ cup pumpkin.

1 teaspoon lemon juice.

¾ cup all-purpose flour.

1 teaspoon baking powder.

2 teaspoons cinnamon.

1 teaspoon ginger.

½ teaspoon nutmeg.

½ teaspoon salt.

8 ounces Cream cheese, softened.

4 tablespoons Butter, softened.

1 cup confectioners' sugar.

½ teaspoon vanilla extract.


In large bowl, combine eggs and sugar, beating with a wooden spoon or an electric mixer until thick and light yellow in color.

Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt.

Add to egg mixture, mixing well.

Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes.

Remove from oven.

Cool for 15 minutes.

Place cake on clean tea towel sprinkled liberally with powdered sugar.

Cool 10 minutes longer.

From 10- inch side, roll cake up in towel.

While cake is cooling in towel, prepare filling.

Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

Unroll cake.

Evenly spread filling over cake.

Roll up cake (without the towel).

Wrap in plastic wrap.

Cover and chill at least 1 hour.

S'mores Croissant

Submitted by: Rob Myers, Greencastle, Pa


1 (8 ounce) croissant dough (I prefer the pillsbury brand)

1 package chocolate chips

1 package of small marshmallows


1:Preheat oven according to directions on the croisssant rolls.

2:Spray a cookie sheet with non stick spray.

3:Pop the croissant dough tube and roll out the dough.

4:Pull apart the dough along the pre-cut ("dotted") lines.

5:Take 2-3 marshmallows and place on the dough.

6:Use about 6-8 chocolate chips and place on top of the dough.

7:Roll up the dough making sure to tuck in the end and side pieces.

8:Bake according to the croissant roll directions.

9:Allow to cool and serve.

S'more Pops (Great for Birthday Party Treats)

Submitted by and image courtesy of Rob Myers


HERSHEY’S Milk Chocolate Bars

Marshmallows (Large)

Crushed graham crackers

Lollipop sticks or skewers

Parchment paper


1: Push one stick through each marshmallow.

2: Heat chocolate bars in microwave for 20 secs.

3: Remove bowl and stir chocolate.

4: Repeat step 2 & 3.

5: Quickly dip each marshmallow into the chocolate and then roll over crushed graham cracker.

6: Place on Parchment paper and let cool.

Tastykake aka Kandy Kake

Submitted by: Rob Myers, Greencastle, Pa


White cake mix (follow box direction to make)

1-1/4 Peanut butter

2lbs Hershey Chocolate Bars


Bake your cake and let cool, once cake is cool

Scoop out peanut butter and spread evenly. (Refrigerate about 1 hour.)Then chopped up the Hershey bars and melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden. Once harden it is ready to serve.