My mother-in-law saw these great cookies on Brown Eyed Baker when she was here a few weeks ago, however I've not been able to fine the carmel bits the original recipe called for so... I improvised! My toddler loves them so much she is in the kitchen on a chair trying to sneak one right now.

Supplies

• .74 c butter
• .75 brown sugar
• .25 white sugar
• 1 egg
• 2 tsp vanilla
• 2 c flour
• 2 tsp corn starch
• 1 tsp baking soda
• 1 cup milk chocolate chips
• .5 c crushed pretzels
• .25 c Carmel dipping sauce (the original recipe calls for carmel bits)

This is the carmel sauce I had in my cupboard and used 2 of these packets.

Cream together sugars and butter. Once they are all nice and smooth add in vanilla and egg, then slowly add dry ingredients and fillers.

These cookies spread out big so make sure to give them plenty of room on your baking tray. Cook for 8-10 minutes in a 350 degree oven.

For those of you wishing to get my dad's modified recipe, SORRY! You know him he never shares his modifications not even with his own daughter. I do however have the original recipe he used as his base to modify; I'll include my modifications to it in italics. Here is a lovely picture of my dad's cake this year, oh ah!

Use an 8-inch springform pan for this recipe. It will also work with two 9-inch pie plates - you will just end up with two smaller cheesecakes.

• 1-1/2 cups graham cracker crumbs
• 5 tablespoons butter, melted
• 1 cup plus 1 tablespoon sugar
• 3 8-ounce packages cream cheese, softened
• 1 teaspoon vanilla I added 1 tsp of walnut extract as well
• 1 cup canned pumpkin
• 3 eggs
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg I couldn't find my nutmeg or allspice but I had a thing of pumkin pie spice so I did 1/3 tsp of that
• 1/4 teaspoon allspice
• whipped cream (optional)

1. Preheat the oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the melted butter, but not so much as to turn the mixture into paste. Keep it crumbly.
3. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. You don't want the crust to form all of the way up the bak of each slice of cheesecake. Bake the crust for 5 minutes, then set aside until you are ready to fill.
4. In a large mixing bowl combine the cream cheeese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.
5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.

6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from oven and allow the cheesecake to cool.
7. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous portion of whipped cream on top.

I made smaller individual cakes so I tested them at 30 minutes.

It's a two for one folks! The Hubby and I cooked together today can you believe it? Those of you who know me know I'm a little protective of my kitchen and I usually prefer not to be around when he cooks because of the kitchen disaster zone; but we did it and no one got hurt!

Corn Salsa

• 1 Bag of frozen corn OR 6 ears of corn
• 1/3 cup red onion
• 2 cloves garlic
• 1/4 cup celantro
• 1/4 cup grape tomato
• 1/4 sweet pepper
• 3 tbs lime juice
• 1 tbs olive oil

Cook the corn while you dice up to prefection all the other ingredients. Once teh sorn is cooked rise with cool water and combine with the other ingredients. I like to also add some goat cheese crumbs to this shortly before I serve to counter act the lime a little. It's good with out the goat cheese (which can be expensive).

Jason's Crazy Hot Salsa

• 4-6 roma tomato
• 4 cloves garlic
• 1/2 red onion
• 1/3 cup celantro
• 7-12 peppers (he used a mixture of Jalepenos, Cow horns, Tabascos, and Ceranos from his uncles garden)
• Juice from 1/2 lime
• Salt to taste

Pop everything except the celantro into a 400 degree oven and let roast for about 18-20 minutes. Peel the tomatoes when they come out of the oven. Dice up the celantro and throw all everything into a bowl and blend with an immersion blender. Viola your done.