easy orange and nut squares

• 1 package store bought sugar cookie dough
• 1 cup orange marmalade

• 1 1/2 cups assorted nuts, toasted and chopped (try hazelnuts, almonds, and walnuts)
• 1 cup semisweet chocolate chips or chopped chocolate

Preheat the oven to 350 degrees F.

Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9 inches by 12 inches) using your fingertips. Bake for 25 minutes. Let cool.

Spread the marmalade over the cookie. Sprinkle with nuts.

In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool. Cut the cookie into 12 bars or squares. Serve or store in an airtight container.

Bacon Chocolate Chip Cookies

• 12 ounces bacon, cut into 1/4-inch dice*
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup unsalted butter, softened
• 1/2 cup reserved bacon fat, chilled

• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup packed dark brown sugar
• 2 tablespoons bourbon liquor
• 1 teaspoon vanilla extract
• 2 large eggs
• 8 ounces dark chocolate 65-percent or higher cocoa content, chopped into small pieces**

Directions

In a large saute pan, cook out the diced bacon until the bacon pieces are golden and crisp. Remove the bacon pieces from the fat and drain on a paper towel. Strain the fat through a fine sieve and measure out a 1/2 cup bacon fat and chill the bacon fat until it congeals and is set.

Preheat the oven to 375 degrees F.

Combine the flour, baking soda, salt, and baking powder in a small bowl. Beat the butter, chilled bacon fat, granulated sugar, light sugar, dark brown sugar, bourbon, and vanilla, in a large mixer bowl, until it is well combined.

Add the eggs one at a time, beating well after each addition; gradually beat in the flour mixture. Stir in the cooked bacon pieces and chopped chocolate bits. Drop by rounded tablespoon onto parchment-lined baking sheets at least 3-inches apart.

Bake in the oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. Keep in a dry, airtight container for up to 5 days.

Notes

*Cook's Note: A fattier sliced bacon is preferred, as lean bacon and turkey bacon will not work for this recipe.

** Cook's Note: Use a dark chocolate with 65-percent cocoa or higher. Anything from a 65 to 85-percent chocolate will work well.

pumpkin pie cheesecake dip

• 1 8 ounce package cream cheese - softened
• 1 15 ounce can pure pumpkin puree
• 1 cup powdered sugar
• 1 - 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla

Instructions

Allow the cream cheese soften by letting it rest until it reaches room temperature. Cream together cream cheese, and pumpkin pie spice, blend with a mixer until smooth and fluffy. Add 1/2 cup of the powdered sugar, vanilla, and blend together well. Blend in the remaining powdered sugar. This is best if it rests for an hour or two to allow the flavors to mingle together.

Serve with gingersnap cookies, apples, or graham crackers.

grape salad

This grape salad features a creamy sweet cream cheese dressing, with fresh grapes, and toasted walnuts for that extra crunch.

Ingredients

• 2 pounds of red seedless grapes
• 2 pounds of seedless green grapes
• 2 cups walnut pieces
• 8 ounces cream cheese (room temperature)
• 8 ounces sour cream
• 1 1/2 cups powdered sugar
• 1 1/2 teaspoons lemon juice
• 1/4 to 1/2 teaspoon vanilla extract

Instructions

Wash and dry grapes.  Let them drain on paper towels while you prepare the salad dressing.  Toast walnuts by heating up a skillet to a medium to medium-high heat.  Add walnuts to skillet.  Let walnuts toast by simply heating them in the skillet, you may stir them once or twice.  When nuts become fragrant and brown, remove immediately from the skillet and place on a plate.  By placing the nuts on a cool plate, you will stop the cooking process.

Make salad dressing by combining the sour cream, cream cheese, and powdered sugar in a medium sized bowl, beat until well blended.  Mix in vanilla extract.  Add walnuts and dry grapes to bowl.  Fold in grapes and walnuts until they are incorporated fully into the dressing.  Place in a covered bowl for approximately 1 hour to chill before serving.