Chocolate Chip Cookies

3/4 cup brown sugar
3/4 cup white sugar
1 cup Crisco
2 eggs
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. vanilla
2 1/2 cups flour
1/3 cup chocolate malt mix (optional)
nuts (optional)
12 oz. chocolate chips or M&M baking chips

Heat oven to 375 degrees. In large mixing bowl beat sugars and Crisco until creamy
Add eggs, baking soda, salt, vanilla and water. Beat well. Gradually
mix in flour and chocolate malt mix (add extra flour if needed). Add nuts
and chocolate chips. Drop by rounded teaspoon onto ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Cool slightly and remove
from cookie sheet.

Caramel Layer Bars

1 pkg. (14oz.) caramels
1 box dry German Chocolate Cake Mix
2/3 cup evaporated milk
1/2 cup melted margarine
chopped nuts
1 cup chocolate chips
Melt caramels and 1/3 cup evaporated milk together and set aside.
Grease and flour 9x13" cake pan.
Combine cake mix, nuts, remaining 1/3 cup evaporated milk and margarine.
Press half of the batterin pan and reserve the rest.
Bake at 350 degrees for 6 minutes.
Sprinkle baked crust with chocolate chips and spread caramel over the top. Add
reserved cake batter. Bake 15 to 18 minutes longer. Remove from oven and cool.

Salted Peanut Bars

1 yellow cake mix
1/3 cup margarine, softened
1 egg
Mix together and press in 9x13" greased pan. Bake 12 minutes at 350 degrees.
Remove from oven and spread 3 cups minature marshmallows on top and return
to the oven for 3 minutes.
12 oz. peanut butter chips (not 10 oz.)
1/2 cup white corn syrup
1/2 cup margarine
Melt together and add 1 tsp. vanilla. Then add 2 cups spanish peanuts
and 2 cups Rice Krispies. Spread over bars and cool.

Reese's Peanut Butter Cups

1 cup margarine, melted and cooled
30 square (15 long ones) graham crackers, crushed
1 cup peanut butter
2 1/2 cups powdered sugar
Mix together and press in 9x13 pan.
Melt 1 1/2 cups milk chocolate chips and spread on top of bars.

Rice Krispie Bars

1 cup sugar
1 cup white syrup
1 1/4 cup creamy peanut butter, softened
6 cups Rice Krispies
6 oz. pkg. chocolate chips
6 oz. pkg. butterscotch chips
Bring sugar and syrup to a boil in large glass measuring bowl in
microwave until sugar is dissolved. Add peanut butter and stir until
smooth. Add Rice Krispies and mix well. Spread in a buttered 10x16"
jelly roll pan and press down.
Melt chips together until smooth (you can add extra chips if you want
more frosting) and spread on bars. Cool.

Pumpkin Bars

4 eggs beaten
1 cup salad oil
2 cups sugar
1 cup canned pumpkin
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
2 cups flour
Combine eggs, salad oil and sugar. Mix in pumpkin. Add salt, cinnamon
baking soda, baking powder and flour. Mix and pour in greased
and floured 10 x 15 inch pan. Bake at 350 degrees for 20 to 25
minutes. Cool. Frost with Cream Cheese Frosting.

Cream Cheese Frosting

4 oz. cream cheese, beaten
8 Tbsp. margarine, softened
3 cups powdered sugar
1 tsp. milk
1 tsp. vanilla
Beat all ingredients together, add more powdered sugar if needed.

Choc-O-Mint Bars

1 cup sugar
1/2 cup margarine
4 eggs
1 can Hershey's chocolate syrup
1 cup flour
1/2 tsp. baking powder
1/2 cup margarine, softened
2 cups powdered sugar
2 Tbsp. milk
1 tsp. peppermint extract
2-3 drops green food coloring
1/2 cup margarine
1 cup chocolate chips
Cream sugar, 1/2 cup margarine, eggs, chocolate syrup, flour and
baking powder together. Pour into greased and floured 9 x 13 pan.
Bake 30 minutes at 350 or until top springs back when touched
lightly. Cool. Make filling of 1/2 cup margarine,
powdered sugar, milk, extract and food coloring. Mix ingredients
together and refrigerate filling until firm. Stir and then spread on
cooled bars. Melt 1/2 cup margarine and chocolate chips together forfrosting.
Cool slightly and spread over green filling. Refrigerate until firm.

Gooey Butter Bars

1 egg
1 yellow cake mix
1 stick margarine at room temperature
Mix with fork and press into 9 x 13, greased and floured pan.
8 oz. cream cheese, softened
2 eggs
1 tsp. vanilla
3 1/3 cups powdered sugar
Mix and pour over mixture in pan. Bake at 350 for 30 to 40 minutes.
Cool and cut into bars.

Butterscotch Bars

2 eggs, beaten
1 cup sugar
3/4 cup margarine
2 1/2 cups graham cracker crumbs
2 1/2 cups minature marshmallows
1/2 cup flaked coconut
1 1/2 cup chopped nuts
1--6 oz. package butterscotch chips
3 Tbsp. chunky or creamy style peanut butter.
Add sugar and margarine to beaten eggs and boil 2 minutes. Cool.
Add crumbs, marshmellows, nuts and coconut to cooled egg mixture.
Press in 9x13 cake pan. Melt chips and peanut butter and spread on top.

Andrew's Sugar Cookies

1 cup margarine
1 cup pure vegetable oil
1 cup white sugar
1 cup powdered sugar
2 eggs
1 tsp. vanilla
4 1/4 cups flour
1 tsp. cream of tartar
1 tsp. soda
Mix margarine, oil, white sugar, powdered sugar, eggs and vanilla.
Add flour, cream of tartar and soda. Mix together and cool in refrigerator for
about 2 hours. Then roll dough in small balls and press down with
glass dipped in sugar on ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.
cookie sheet.

Cream Cheese Cutout Cookies

1 cup butter or margarine, softened
8 oz. cream cheese, softened
1 1/2 cups sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
3 1/2 cups all-purpose flour
1 tsp. baking powder
In large mixer bowl, combine butter and cream cheese. Beat until well
combined. Add sugar; beat until fluffy. Add egg, vanilla and almond
extract and beat well. In medium bowl, stir together flour and baking
powder. Add flour mixture to cream cheese mixture and beat until well
mixed. Divide dough in half. Cover and chill about 1 1/2 hours or
until dough is easy to handle. On a lightly floured surface, roll
dough to 1/8 inch thickness. Cut with desired cookie cutters.
Place on ungreased cookie sheet. Bake at 375 degrees for 8 minutes, or
until just beginning to brown around the edges. Cool on wire racks.
Frost with Almond Frosting. Makes about 4 dozen.

Almond Frosting

2 cups powdered sugar
2 Tbsp. butter or margarine, softened
1/4 tsp. almond extract
4-5 tsp. milk
In small mixer bowl, beat powdered sugar, butter and almond extract
until smooth. Beat in milk until of spreading consistency. Stir in
a few drops of food coloring, if desired.

Easy Lemon Bars

1 - 16 oz. package of angel food cake mix
1 22 ounce can of lemon pie filling
Preheat oven to 350 degrees. Place cake mix in bowl and add lemon pie filling
and stir until well mixed. Pour into a greased and floured 9 x 13 inch
cake pan. Bake about 20 to 25 minutes or until bars spring back when pressed.
Cool slightly and then sprinkle with powdered sugar.

Lemon Sheet Cake Bars

1 package (18 1/4 ounces) lemon cake mix
4 eggs
1 can (15-3/4 ounces) lemon pie filling
In a large mixing bowl, beat the cake mix and eggs until well blended.
Fold in pie filling. Spread into a greased 15 inch x 10 inch pan.
Bake at 350 for 18-20 minutes or until a toothpick inserted near the
center comes out clean. Cool on wire rack. Frost with Cream Cheese Frosting

Cream Cheese Frosting

1 package (3 ounces) cream cheese, softened
1/2 cup butter or margarine, softened
2 cups powdered sugar
1-1/2 teaspoons vanilla extract
In a small mixing bowl, beat cream cheese, butter and powdered sugar
until smooth. Stir in vanilla. Spread over cake. Store in refrigerator

Rice Krispies Treats

6 cups Kellogg's Rice Krispies cereal
3 Tablespoons margarine or butter
1 10 ounce package of minature marshmellows
Melt the margarine over low heat and add the marshmellows
stirring until well mixed. Remove from heat and add Rice Krispies.
Stir until well coated and spread evenly in 9 x 13 pan.
Cut into squares when cool. Best if served same day

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