Sweetie's Kitchen Adventures

Ingredients 2 cups flour 4 tsp baking powder 2 Tbsp sugar 1/4 tsp salt 2 eggs 2 cups milk Directions Mix dry ingredients, add eggs and milk and mix well. Cook until bubbly on top, then turn and cook another minute. This recipe makes a lot of pancakes and can be halved.

Ingredients: 1 sleve club crackers 1 1/4 - cups butter, not margarine 1 1/4 - cup light brown sugar 1 - 12 oz package milk chocolate chips 1 - cup chopped pecans Directions: Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Lay crackers out on sheet in one layer. In a medium sized saucepan melt the butter and the brown sugar. Stir often and bring to a full rolling boil. After the mixture comes to a full rolling boil set your timer and boil the mixture for exactly 3 minutes. Pour over the crackers and bake for 5 minutes. Remove from oven and sprinkle with chocolate chips and wait until they are almost melted then spread the chocolate evenly all over all the saltines. Sprinkle on the pecans all over the top as evenly as possible. Refrigerate for two hours and then break up into pieces and store in a air tight container.

Ingredients 1 Tbsp Baking Soda 1 tsp vanilla 1Tbsp butter 1/2 cup water 1 cup light corn syrup 2 cups sugar dash salt 2 cups raw peanuts Directions Lightly butter two cookie sheets In a small bowl, place baking soda and butter and set aside. In a medium sauce pan over med-high heat, bring the water, corn syrup, sugar, salt and peanuts to a boil stirring constantly with a wooden spoon. once boiling, clamp candy thermometer to side of pan making sure it doesn't touch the bottom. Stir occationally to make sure the peanuts do not stick to the bottom of the pan. Cook until the temp reaches 296 degrees F. Remove from heat and stir in vanilla, butter and baking soda, stir for about 30 seconds. Pour out onto cookie sheets and spread out with spoon. Let cool then store in a air tight container for up to two weeks... not that it'll last that long ;)

When I saw this recipe on Pinterest, I knew, I just knew I had to try it :) and am I ever glad I did! It's good, almost like a cinnamon roll... without all the work!! Cake: 3 c. flour 1/4 tsp.salt 1 c. sugar 4 tsp. baking powder 1 1/2 c. milk 2 eggs 2 tsp. vanilla 1/2 c. butter, melted Topping: 1 c. butter, softened 1 c. brown sugar 2 Tbsp. flour 1 Tbsp. cinnamon Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes. Glaze: 2 c. powdered sugar 5 Tbsp. milk 1 tsp. vanilla While warm drizzle the glaze over the cake.

Ingredients 1 cup butter, softened 1 cup white sugar 1 cup light brown sugar 2 eggs 1 teaspoon vanilla extract 1 cup canned pumpkin 3 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 cups milk chocolate chips Directions Heat the oven to 350 degrees F. Line cookie sheet with parchment paper or silpat. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Using a mixer, beat the butter and sugars until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. . Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 minutes, or until the cookies are browned around the edges. Remove the cookies...