Desserts

For the jar:

1 cup brown sugar
1/2 cup mini chocolate chips
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped pecans or walnuts
1/2 cup Heath Chips
1 quart size mason jar

To make the Toffee Blondies:

You will need the contents of the jar
1/4 cup melted butter
2 lightly beaten eggs
1 teaspoon vanilla

This is what the jar looks like after you layer everything. :O)

Peppermint Bark

Ingredients:

1 Pkg vanilla bark (white candy bark)

1 tsp. peppermint extract

1 small pkg peppermint hard candy chopped

1 pkg milk chocolate chips (if you like semi sweet that's ok to)

Melt chocolate chips in the microwave, once melted pour onto a rimmed cookie sheet.  In a seperate bowl melt vanilla bark. Once melted add the peppermint extract and chopped peppermints.  Stir well and pour over chocolate layer.  Cool in refridgerator.  Break into pieces and enjoy!

Ingredients

SINGLE CRUST

1 1/3 cups Pillsbury BEST® All Purpose Flour

1/2 teaspoon salt

1/2 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening

OR 1/2 cup well-chilled Crisco® All-Vegetable Shortening

3 to 6 tablespoons ice cold water

DOUBLE CRUST

2 cups Pillsbury BEST® All Purpose Flour

1 teaspoon salt

3/4 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening

OR 3/4 cup well-chilled Crisco® All-Vegetable Shortening

Ingredients:

3 eggs

1 C sugar

1 C brown sugar

1 C vanilla soy milk

4 oz apple sauce

1 tsp lemon extract

3 C sifted flour ***(I use a 50/50 mix of AP and White Whole Wheat)***

1 tsp salt

4 tsp baking powder

2 C blueberries (fresh or frozen without syrup)

Preheat oven to 325

Ingredients:

4 eggs

1 1/2 C sugar

1 1/2 C brown sugar

1 cup canola oil

2/3 C vanilla soy milk

1 (15oz) can pumpkin

3 1/2 C flour *** ( I use a 50/50 mix of AP and white whole wheat)

1 1/3 tsp salt

1/2 tsp baking powder

2 tsp baking soda

1 tsp pumpkin pie spice

Directions: