Butternut Squash Soup for the Crock Pot
a la Wendybird

1 medium onion, chopped
2 T butter
2 lbs butternut squash, peeled and cubed.
2 c water
4 cubes chicken bouillon
1/2 t marjoram
1/4 t black pepper
1/4 t red or cayenne pepper
1 package cream cheese, softened

Saute onions in butter until soft. mix all ingredients in crock pot, except cream cheese. cover an cook on low until squash is tender. puree in batches and return to pot. add cubed cream cheese. cover and cook 30 minutes more, then whisk in cream.

note: wendy usually doubles this, but doesn't double the cream cheese, maybe only 1 1/2 bricks. and you have to use the FULL FAT cheese since the lowfat will curdle and not blend well.

7 Layer Bars
a la Moriah

1 1/2-2 c graham cracker crumbs
1 c (2 sticks) unsalted butter, melted
2 c semi-sweet chocolate chips (1 package)
2 c butterscotch chips (1 package)
1 c chopped walnuts
1 (14oz) can sweetened condensed milk
1 1/3 c shredded coconut

Preheat oven to 350.
In small bowl, combine melted butter and graham crackers. Press into 9x13 pan firmly. (alternate option, pour melted butter directly in to pan and sprinkle crackers evenly).
Layer chocolate chips, butterscotch chips and nuts over crumb crust. Sprinkle coconut over top. Pour condensed milk over coconut.
Bake until edges are brown, 30-45 minutes. Let cool. Cut into bars and store in airtight container.

Neiman Marcus Cookies
a la Carlie

2 c butter (that's cups, not cubes)
2 c sugar
2 c brown sugar
4 eggs
2 t vanilla
4 c flour
5 c oatmeal
1 t salt
2 t soda
2 t baking powder
24 oz chocolate chips
8 oz Hershey bar, grated
3 c chopped nuts

Measure oatmeal and blend in blender to a fine powder. Set aside. Cream butter and sugars. Add in eggs and vanilla. Mix together with flour oatmeal, salt, baking powder and soda. Fold in chocolate chips, Hershey bar and nuts. Bake 8-10 minutes at 375.

This recipe is doubled and makes a million cookies. I usually make the whole batter and freeze half or so. Best cookies ever.