Chocolate Chip Pumpkin Muffins

2 cup flour
2-1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
Dash ground all-spice
1 egg
3/4 cup packed brown sugar
3/4 cup canned pumpkin
2/3 cup milk
3 tablespoons melted butter
1 teaspoon vanilla
1/2 cup mini semi-sweet chocolate chips

In a large bowl, combine first 7 ingredients.

Combine egg, brown sugar, pumpkin, milk, butter and vanilla in another bowl. Stir wet into dry ingredients, just until moistened. Stir in Chocolate chips.

Fill greased or paper lined muffin cups 3/4 full. Bake at 375 degrees for 18-22 minutes or until toothpick come out clean. Cool for 5 minutes before removing from pan to wire rack.

*My notes:*
-Thanks Andrea!

Oatmeal S'more Cookies

1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups old-fashioned oats
1 cup (6 ounces) semisweet chocolate chips
1 cup miniature marshmallows

In a large mixing bowl, cream the butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in the oats, chocolate chips and marshmallows.

Drop by heaping teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

Makes about 6 dozen.

*My Notes:*
-This is a great way to use the left over Peeps from Easter!
-Thanks Peg!
-Recipe source: A_L_I_ACookingCorner yahoo group, submitted by Jackie Austin

Chocolate Snickerdoodle Drops

1/2 cup butter, softened
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/3 cup unsweetened cocoa powder
1 cup all purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon

In a large mixing bowl, beat butter with an electric mixer on medium to high speed 30 seconds.

Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined. Beat in egg. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

Drop by slightly rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Stir together remaining sugar and cinnamon. Sprinkle dough with sugar cinnamon mixture.

Bake in a 375 degree oven for 9 to 11 minutes or until edges are firm. Cool on wire racks.

*My Notes:*
-Thanks Peg
-These cookies are great like snickerdoodles but they have an extra bonus, chocolate!

Cashew Macadamia Crunch

2 cups (11.5-oz. package) Hershey's Milk Chocolate Chips
3/4 cup coarsely chopped cashews, salted or unsalted
3/4 cup coarsely chopped macadamia nuts, salted or unsalted
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 tablespoons light corn syrup

Line 9-inch square pan with foil, extending foil over edges of pan; butter foil. Cover bottom of prepared pan with chocolate chips.

Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.

Pour mixture over chocolate chips in pan, spreading evenly. Cool. refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place.
Yield: about 1-1/2 pounds of candy

*My Notes:*
- Thank you Gail
-Make sure to wash skillet as soon as it cools enough.