Oatmeal PB and M&M Cookies

1/2 cup butter
1 cup brown sugar
1 cup sugar
3 eggs
1 tsp. vanilla
1 1/2 cups peanut butter
1 tsp. light corn syrup
4 1/2 cups oats
2 tsp. baking soda
1 cup chocolate chips
1 cup mini M&M's
Beat sugars and butter, then add the rest of the ingredients, saving oatmeal and chocolate for last.  Bake at 350 for 10 minutes or until done.
Note: I have doubled the chocolate chips when I don't have the M&M's and they are still just as good!
2nd Note: These are gluten free! I always make them when Kaela's friend who is gluten free comes over.  They are a huge hit!
Submitted by: Gina

Scones and Clotted Cream

Scones:
3 cups flour
1/2 cup sugar
5 tsp. baking powder
1/2 tsp. salt
3/4 cup butter
1 egg, beaten
1 cup milk
Preheat oven to 400 degrees. Grease baking sheet, or spray with nonstick cooking spray.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
Knead dough on a lightly floured surface. Split into two parts. Roll out one part into a large circle to 1/2 inch thickness. Cut like a pizza into eight parts. Move to baking sheet and repeat with other dough section.
Bake 15 minutes, or until golden brown.
Top with clotted cream and jam.

Clotted Cream:

4 oz. mascarpone

1 c. heavy whipping cream

1 tsp. vanilla

2 tbsp. sugar

Put all ingredients into a mixing bowl and beat until it looks like whipped cream and holds its shape (about five minutes or so). Use right away or cover and refrigerate until serving time.

Submitted by: Gina

Pumpkin Roll Bars

These are just as good as the original Pumpkin Roll, but without all the work.  So yummy! (Found the recipe on therecipecritic.com)

6 tablespoons unsalted butter, melted
1½ cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
¼ cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Cream Cheese Filling
8 ounces cream cheese, softened
¼ cup granulated sugar
½ teaspoon vanilla
1 large egg

Instructions
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
In a bowl, with an electric mixer on medium speed, beat butter and 1½ cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.
In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.
Spread about ⅔ of the batter evenly into the prepared pan.In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, ¼ cup sugar, and ½ teaspoon of vanilla until smooth.
Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.
Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars. Refrigerate any leftovers. These are yummy warm, but I like them cold from the fridge too!
Submitted by: Gina

Pumpkin Chocolate Chip Muffins

4 eggs

2 cups sugar

1 (16 ounce) can pumpkin

1 teaspoon vanilla extract

1/4 cup vegetable oil 

1 cup applesauce

3 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

12 ounces semi-sweet chocolate chips     (Regular or mini)

Directions:

1. In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth.

2. Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips.

3. Fill greased or paper-lined muffin cups 3/4 full.

4. Bake at 400 F for 16-20 minutes.

Submitted by:  Gina