Pumpkin Chocolate Chip Squares. Nutella Chocolate Chip Cookies. Peanut Butter Chocolate Chip Cookies.

Pumpkin Chocolate Chip Squares Nutella Chocolate Chip Cookies Peanut Butter Chocolate Chip Cookies Quick mention of three fantastic cookies I made recently. No need for me to go into detail on them, as they were found in other blogs. Recipes found below on Key ingredient cards. I first saw these delightful treats on Culinary Adventures of a New Bride, who found them here via Martha Stewart. Thanks, Sharon.

I knew I had to try these immediately. Why? A few reasons.. One being that Halloween at the time was only a couple of days away. Two being that the combo of pumpkin and chocolate chips makes me horny, I mean happy..wink wink.. Three being the fact that I am always looking to add bar cookie recipes to my repertoire! The taste was perfect, nice hint of spice that went together so beautifully with the chocolate. A moist bar-like cookie.. perfect with spiked tea or coffee, or as an addition to a Thanksgiving Dessert tray! And what gorgeous color on the cookie! These Fabulous Nutella Chocolate Chip Cookies were found here. I sent them on in to the FFH's firehouse, and they were given a thumbs up by the fighters of flames! If you try one, it's hard not to put another in your mouth. Why does that sound sexual to me?

Finally, These Peanut Butter Chocolate Chip Cookies are da bomb. Found over at Mel's Kitchen Cafe here, this recipe easily became an instant keeper in my home.Inhaled by all, I won't need to look any more further for the perfect peanut butter chocolate chip cookie! So, there you have it, three additional fabulous ways to use some of those semisweet chips hanging out in your cabinet!

Hearty Chicken Vegetable and Noodle Soup..Using Rotisserie Chicken

Hearty Chicken Vegetable and Noodle Soup Are you a busy mom? Do you have no time to make homemade soup? Need the PERFECT recipe for an after work meal that is down to your soul satisfying?OK then this is for you! This soup, OMG, what can I NOT say about this soup? It comes together QUITE simply, and the taste is utterly fantastic!! Warm, liquid comfort in your bowl in a matter of 30 minutes!! Easy, peasy, people.

Let's go. Chop an onion, slice thin a couple ribs of celery( I used 3), peel and slice into thin rounds some carrots(I used 4). Also mince some fresh thymeNow melt butter in your Dutch oven over medium high heat. Cook your chopped veggies and thyme with 1/2 teaspoon salt until lightly browned, about 5 minutes. Stir in your broth (homemade or store bought) and simmer covered for 10 to 15 minutes, or until veggies are softened. Discard the skin off your rotisserie chicken, and shred the meat. Set aside. If serving right away, add your egg noodles, about 2 cups, at this point. Then you would simmer, uncovered, for 5 minutes. PLEASE LISTEN THOUGH... do not do this if you do not intend to use ALL the soup right away as the noodles will absorb your liquid comfort.. Just boil and add as needed please... I CAN NOT stress this enough. It stores and freezes perfectly well WITHOUT the noodles!!

If not adding right away, stir in your chicken and frozen peas until heated through, about 2 minutes. Season with salt and pepper. Add cooked noodles(2 cups cooked in separate pot) to individual bowls. SERVE!! Fabulous bowl of goodness in a matter of a half-hour!! This recipe is adapted from America's Test Kitchen. Submitting to Deb of Kahakai Kitchen for Souper Sundays. A Must try. GREAT to have in your repertoire for quick weeknight meal!

Pumpkin Pie Pinwheel Cookies

Pumpkin Pie Pinwheel CookiesOK, so these are like the FUGLIEST cookies I have ever made, I suck at pinwheels, what can I tell ya!! But I am not the only one who had pinwheel issues with these, see reviews here.

Despite my difficulties, despite the ghastliness of the appearance of this treat, I must tell you the flavor is so right on. I loved them. Even the kids gave a thumbs up. Firemen too.

This was a winner in one of Emeril's cookie contests years ago, finally got around to trying it, and I WILL be making it again. I need to tweak it a bit to make the pinwheel perfect, any ideas? Rosie, up for the challenge when you return from never never land??? Fix it for me, I know you can. Pretty Please.

Let's begin.. Make your dough, basic, delicious dough. ( I bet it would be good as a spritz.) See how to make the dough on the recipe below on key ingredient card. Now roll dough out between 2 sheets of parchment paper to a 12 x 9 inch rectangle. Place in freezer for 15 minutes. I recommend NOT the freezer, instead put in fridge for 15 ...the freezer made it too difficult for me to roll. It kept cracking. Grab together your filling ingredients. Put them in a bowl together and mix. When dough is done, thinly spread the filling evenly over the dough. You should be able to see the dough through. This makes way too much filling, by the way!Now, roll it up jelly roll style, wrap in parchment, and place in freezer until firm, bout 1 hour.

Now slice cookies 1/4 inch thick and place on cookie sheet one inch apart. Sprinkle brown sugar on top and rub in with fingers. Bake for 8 to 10 minutes till edges just begin to turn brown. Here are the messy suckers. FUGLY , I tell ya.

Fugly, but darned good.

Can serve plain, or on a platter with whipped cream, and make sandwiches.

Great autumn cookie.

Needs procedural tweaking, I think. Spread too much, hard to roll, for a contest winner, it should be a bit more on the money.

As I said, a definite keeper,

Here's my share. .. Yes I have some homemade baileys on the side..

Creme Brulee Cheesecake Bars et al

Creme Brulee Cheesecake Bars MY HALLOWEEN SPECIAL CANDY Melts only in my mouth, not in my hands, and tastes so freaking good!

These are one of those semi-homemade delicious types of treats that I found in an insert in yet another Holiday magazine. It is a Betty Cocker--oh I mean Crocker .. and the original can be found right here.

I must say these were a hit with the FFH's crew! How the hell can one go wrong anyway with a sugar cookie base, a creamy cheesecake-y center, and finely crushed toffee on top? How??

Anyhow, let's begin By making the crust base, for which you will need these. Ehemm, plus some brown sugar. You will mix the cookie mix, pudding mix, brown sugar, melted butter, vanilla, and egg in a bowl till a soft dough forms. Press The dough in the bottom of a greased (bottom and sides) 9x13 pan.

Now grab these ingredients and beat until smooth. Then add your egg, 3 egg yolks, and remaining vanilla, beat until smooth again. Spread over crust in pan.

Bake at 350 for 30 to 35 minutes or until set in center. Meanwhile, grab these.

Crush them finely, more finely than I did, please.. I should have crushed them more fine..

Immediately upon removing from oven, sprinkle top with crushed toffee bits. Cool 30 minutes. Then refrigerate at least 3 hours or until chilled. They are lovely. Quite flavorful, it will make you say MMMMMMMMMMMM..just like the snickers bar above. IMVHO, I think they taste best refrigerated overnight, so do wait if you can.

Not too shabby for a semi-hard on, I mean semi-home-ader.