Ingredients

• 4 Cups Regular Rolled Oats
• 1 1/2 Cups Flour
• 1 Cup Graham Crackers, Finely Crushed
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Salt
• 1 Cup Butter, Softened
• 1 Cup Brown Sugar, Packed
• 1/2 Cup Sugar
• 2 Eggs
• 1/4 Cup Milk
• 1 Tablespoon Vanilla Extract
• 1 7-ounce Jar Marshmallow Creme
• 42 Milk Chocolate Kisses, Unwrapped and Ready to Go!

Instructions

1. Combine Oats, Flour, Graham Crackers Crumbs, Baking Soda, Baking Powder, Cinnamon, and Salt. Set aside.
2. In large bowl of electric mixer, beat Butter for 30 seconds.
3. Add in Brown and Regular Sugars.
4. Beat in Eggs, Milk, and Vanilla Extract.
5. Beat in Flour, as much as you can, stirring in remaining flour with wooden spoon.
6. Chill, covered, for 1 to 4 hours.
7. Drop dough by rounded Tablespoonfuls 2" apart on lightly greased (or parchment lined) cookie sheets.
8. Bake Cookies in 375* oven for 8 minutes.
9. Using back of a teaspoon measuring spoon, make an indention in each cookie top as soon as you take them out of the oven!
10. Dab on 1 teaspoon Marshmallow Creme onto the center of each cookie.
11. Top with a Chocolate Candy Kiss, pointed side DOWN.
12. Return cookies to the oven and bake 2 or 3 minutes more or until edges are light brown.
13. Cool on the cookie sheet for a minute before moving to wire racks to finish cooling.

Notes

http://littleindiana.com/2012/05/best-cookie-recipes-smores-cookies-2/

Photos are the Property of little Indiana. Do Not Use Without Permission.

Ingredients

• 1 Cup Boiling Water
• 1 Cup Mayonnaise (real mayo, not a sub)
• 1 teaspoon Vanilla Extract
• 2 Cups Flour
• 1 Cup Sugar
• 1/2 Cup Baking Cocoa
• 2 teaspoons Baking Soda
• Frosting

Instructions

1. In a mixing bowl, combine Water, Mayonnaise, and Vanilla Extract.
2. In a separate bowl, combine Flour, Sugar, Cocoa, and Baking Soda and add to the mix.
3. Beat until well mixed.
4. Fill greased or paper-lined cupcake cups 2/3 full.
5. Bake 350* for 20-25 minutes or until toothpick near the center comes out clean.
6. Cool for 10 minutes in pan, then remove to wire racks.
7. Frost when cool with your favorite frosting.
8. Store in the refrigerator.

Notes

http://littleindiana.com/2012/05/chocolate-cupcakes-recipe/

Photos are the Property of little Indiana. Do Not Use Without Permission.

Ingredients

• 1/4 Cup Butter, Melted
• 1/3 Cup Brown Sugar
• 8 0z Crushed Pineapple, Drained
• 1 1/2 Cups Flour
• 1/2 Cup Sugar
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Cinnamon
• 2 Eggs, Beaten
• 1 Cup Buttermilk
• 2 Tablespoons Butter, Melted

Instructions

1. Preheat oven to 375*.
2. Grease muffin tins. Set aside.
3. Spoon melted butter evenly into tins (approximately 1 teaspoon-sized spoonful).
4. Sprinkle Brown Sugar over the top.
5. Spoon Pineapple over top of Brown Sugar.
6. Set aside.
7. In a bowl, combine remaining dry ingredients.
8. Make a well in the center.
9. In another bowl whisk together Eggs, Buttermilk, and Butter.
10. Add quickly to flour mixture. Combine. Do not over-mix.
11. Spoon batter to tops of muffin tins.
12. Bake 18 - 25 minutes or until toothpick comes out clean.
13. Cool. Remove from pans.
14. Serve Pineapple side up.

Notes

http://littleindiana.com/2012/05/pineapple-upside-down-muffins-recipe/

Photos are the Property of little Indiana. Do Not Use Without Permission.

Ingredients

• 2 Cups Flourlour
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 2 teaspoons Ground Cinnamon
• 1 3/4 Cups Granulated Sugar
• 1 Cup Vegetable Oil
• 3 Eggs
• 1 teaspoon Vanilla Extract
• 2 Cups Carrots, Shredded
• 1 Cup Flaked Coconut
• 1 Cup Walnuts, Chopped (optional)
• 1 (8 Ounce) Can Crushed Pineapple, Drained
• FROSTING
• 1 (8 Ounce) Package Cream Cheese, Softened
• 1/4 Cup Butter, Softened
• 2 Cups Powdered Sugar
• 1 teaspoon Vanilla Extract (to taste)

Instructions

1. Preheat Oven to 350*.
2. Grease and Flour two cake pans or one 13 xx 9 inch pans.
3. Combine Flour, Baking Powder, Baking Soda, Salt, and Cinnamon.
4. Mix in Sugar, Oil, Eggs, and Vanilla.
5. Stir in Coconuts, Carrots, Walnuts (if using), and Pineapple.
6. Bake for 45 minutes for a 9 x 13 pan, 30 - 35 minutes for the two cake pans.
7. Cool on rack.
8. Invert and frost when finished.
9. For Frosting:
10. Combine ingredients. Smooth over cake. Frosts one 9 x 13 cake or one two-layer cake.

Notes

http://littleindiana.com/2012/04/best-cake-recipes-carrot-cake/

Photos are the Property of little Indiana. Do Not Use Without Permission.

Ingredients

• 1 ball of your Favorite Homemade or Store Bought Pizza Dough
• 5 Oz of Pizza Cheese
• 1 Pd of Sausage
• 5 Oz of Pepperoni
• 1 Onion, Chopped
• 3 Cloves of Garlic
• 1 Tbsp of Fresh Basil (or 1 tsp Dry)
• 1 tsp of Oregano
• 11/2 Cup of Frozen Spinach
• 1 Jar of Pizza Sauce
• OR
• 1 14 Oz Can of Crushed Tomatoes
• 1 tsp of Onion Powder
• 1 tsp of Oregano
• 1/2 tsp of Salt
• 1 Tbsp of Olive Oil
• 2 Garlic Cloves
• 1 Tbsp of Fresh Basil or (1 tsp Dry)

Instructions

1. Almost fully cook Sausage. Drain.
2. Add in Garlic, Basil, and Onion.
3. Add in Spinach until warmed.
4. Roll out dough to 1/4" thick.
5. Top with several Tablespoonfuls of Sausage mixture and cheese. It fits a lot more than you'd think!
6. Fold dough over, pinch together the edges, and brush with Egg White to get a beautiful golden color.
7. Bake 425* for 15-20 Minutes or until golden brown.
8. Meanwhile, stir together: Crushed Tomatoes, Onion Powder, Salt, Olive Oil, Oregano, Garlic, and Basil.
9. Heat through and serve with Calzones.

http://littleindiana.com/2012/04/best-calzone-recipe-sausage-and-spinach-calzones/

Photos are the Property of little Indiana. Do Not Use Without Permission.

Ingredients

• 8 oz. Cream Cheese, Softened
• 1/2 Cup Butter, Softened
• 1 Cup Creamy Peanut Butter
• 1 Cup Powdered Sugar
• 3 Tablespoons Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 Cup Oats (Quick-Cooking are Fine)
• 1 Cup Plain M&M's (Minis are Fine)
• 1 Cup Miniature Semi-Sweet Chocolate Chips

Instructions

1. Combine Cream Cheese, Butter, and Peanut Butter.
2. Mix in Powdered Sugar, Brown Sugar, and Vanilla Extract.
3. Add in Oats, M&M's, and Mini Chocolate Chips.
4. Chill until serving.

Notes

http://littleindiana.com/2012/04/best-dessert-dips-monster-cookie-dip/

Photos are the Property of little Indiana. Do Not Use Without Permission.

Ingredients

• 3 Jalapeno Peppers
• 8 Oz Cream Cheese, Softened
• 2 Tablespoons Onion, Grated
• 1 Garlic Clove, Grated or Minced
• Cilantro, Finely Chopped
• 1/2 teaspoon Cumin
• Salt and Pepper
• 2 lbs. Ground Beef
• Sharp Yellow Cheddar Cheese or Smoked Yellow Cheddar Cheese
• 12 Slider Rolls or Dinner Rolls
• Extra Virgin Olive Oil

Instructions

1. Preheat Grill to Medium-High Heat.
2. Cut off Jalapeno tops, scoop out seeds, and slice.
3. Heat Extra Virgin Olive Oil in skillet.
4. Add in Jalapeno peppers and toss until crisp-tender.
5. Combine Cream Cheese, Onion, Garlic, Cilantro, Cumin, plus Salt and Pepper (to taste) in small bowl.
6. Season ground beef with Salt and Pepper.
7. Make into 12 patties that are slightly thinner at the center.
8. Brush with Extra Virgin Olive Oil and grill for 2-3 minutes.
9. Turn over and top with a dab of the Cream Cheese mixture and Cheddar.
10. Grill, lid down, for 2-3 minutes or until done.

Notes

http://littleindiana.com/2012/04/best-burger-recipes-jalapeno-popper-hamburgers/

Photos are the Property of little Indiana. Do Not Use Without Permission.

Ingredients

• 3 Cups Flour
• 1/3 Cup Sugar
• 1/4 Cup Nonfat Dry Milk
• 3/4 teaspoon Salt
• 1 Tablespoon Baking Powder
• 3/4 Cup Dried Fruit (optional, I did not add any)
• 2 Eggs
• 2 teaspoons Vanilla Extract
• 1/2 Cup Milk, Buttermilk, or Water
• 8 Tablespoons Butter, Cold OR Combination of Butter and Shortening
• 1 Egg, Beaten with 1 teaspoon Water, for topping
• Coarse Sugar or Cinnamon-Sugar, for topping (Optional, I did not do)

Instructions

1. Preheat 450*
2. Whisk together dry ingredients (and dried fruit, if using).
3. In separate bowl, whisk together Eggs, Vanilla, and Milk.
4. Cut in Butter (or Butter and Shortening combination) but be sure to leave some chunks the size of peas to ensure a flaky.
5. Add in liquid mixture to flour mixture. Do not over-mix.
6. Fold everything together until moistened.
7. Turn dough out onto a lightly floured surface and fold over until it becomes a more solid unit.
8. Divide in half.
9. Place on parchment-lined baking sheet.
10. Pat into 7" circle about 1/2 thick, then cut each circle into 8 wedges.
11. Be sure to leave 1/2" between each scone with 1/4" in the center.
12. Using a pastry brush, smooth Egg and Water mixture over each scone.
13. Sprinkle with Sugar or Cinnamon-Sugar if desired.
14. Bake 7 minutes. DO NOT OPEN OVEN DOOR! Bake, with oven OFF, for 8 - 10 minutes more or until scones are golden brown.
15. Serve warm. Best within a few hours of baking.

http://littleindiana.com/2012/03/soft-scones-recipe/

Photos are the Property of little Indiana. Do Not Use Without Permission.

Ingredients

• 2# Frozen O'Brien Hash Browns
• 2 teaspoons Onion, Chopped
• 1 Can Cream of Potato Soup
• 1 Cup Sour Cream
• 1 8 oz Jar Cheese Whiz
• 1 Jar Bacon Bits
• 1 Stick Butter

Instructions

1. Grease 9 x 13 Pan.
2. Mix together Potatoes and Onion. Pat into pan.
3. Mix Soup, Sour Cream, and Cheese Whiz. Pour over Potatoes.
4. Dot with Butter.
5. Cover with foil and bake 350* for 1 Hour.
6. Uncover, sprinkle with Bacon, and Bake 30 minutes longer.

Notes

http://littleindiana.com/2012/03/layered-potatoes-recipe/

Photos are the Property of little Indiana. Do Not Use Without Permission.

Ingredients

• 1 Cup Powdered Sugar
• 1 Cup Butter, Softened
• 2 teaspoons Maraschino Cherry Liquid
• 1/2 teaspoon Almond Extract (I used Vanilla, because that's what I like!)
• 3 to 4 Drops Red Food Coloring (I used Pink)
• 2 1/4 Cups Flour
• 1/2 teaspoon Salt
• 1/2 Cup Maraschino Cherries, Drained and Chopped (I quartered them as best I could)
• About 48 Milk Chocolate Candy Kisses, Unwrapped and Ready to Go!

Instructions

1. 350* Oven.
2. Combine Powdered Sugar, Butter, Cherry Liquid, Extract, and Food Coloring in a bowl. Mix well.
3. Add Flour and Salt. Mix well.
4. Stir in the Cherries.
5. Shape Dough into 1" balls (or use a cookie dough scoop like I do for uniform, fast to drop cookies).
6. Place 2" apart on ungreased sheets.
7. Bake 350* for 8 - 10 minutes or until you can see that the lower edge is a light golden brown.
8. Quickly top each cookie with a kiss. Give it a second to melt and then twist it down a smidgen so it sticks.

http://littleindiana.com/2012/03/cherry-chocolate-kisses-cookie-recipe/

Photos are the Property of little Indiana. Do Not Use Without Permission.