Scalloped Macaroni and Ham

2 C. dried elbow macaroni

1/2 C. chopped onion

1/4 C. margarine or butter

1/4 C. flour

2 tsp. snipped fresh basil or ¼ tsp. dried basil

1/4 tsp. pepper

2 tsp. salt

3 C. milk

2 C. diced fully cooked ham

1 C. frozen peas

1 C. soft bread crumbs*

2 Tbsp. margarine or butter, melted

 Cook macaroni about 10 min. or until tender but still firm.  Drain well.  Meanwhile, for sauce, in a medium saucepan cook onion in the 2 Tbsp. margarine or butter till tender, but not brown.  Stir in flour, basil, pepper, and salt.  Add milk all at once.  Cook and stir till thickened and bubbly.  Remove from heat.  Stir in the cooked macaroni, ham, and frozen peas.  Transfer mixture to a 2 qt. casserole dish.  Toss together the bread crumbs and 1 Tbsp. margarine or butter.  Sprinkle crumbs on top of the macaroni mixture.  Bake in 350º oven about 30 min.  or till bubbly.

*Break up 3-4 slices of bread and put in blender on medium setting*

From Better Homes and Gardens

Ham Fried Rice

2 C. cold, cooked rice

¾ C. finely diced ham, pork, chicken, or bacon

2 eggs

2 Tbsp. finely chopped celery

1 Tbsp. green onion thinly sliced

Soy sauce

Heat frying pan or wok over medium high heat.  Lightly oil.  Add rice, meat, onions, and celery to pan.  Stir to break up rice and coat with oil.  When heated through, add egg and stir until cooked.  Add soy sauce to taste.

Braised Pork Chops

1 teaspoon rubbed sage

1 teaspoon dried rosemary, crushed

1 garlic clove, minced

1/2 teaspoon salt

1/8 teaspoon pepper

4 boneless pork loin chops (1/2 inch thick and 4 ounces each)

1 tablespoon butter

1 tablespoon olive oil

3/4 cup apple juice, divided

1 tablespoon minced fresh parsley

Combine the sage, rosemary, garlic, salt and pepper; rub over both sides of pork chops. In a large nonstick skillet, brown chops on both sides in butter and oil. Remove.

Add 1/2 cup juice to the skillet; bring to a boil. Return chops to pan. Reduce heat; cover and simmer for 8-10 minutes or until meat juices run clear, basting occasionally. Remove chops to a serving platter and keep warm.

Add the remaining juice to the skillet. Bring to a boil, loosening any browned bits from the pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Pour over pork chops; sprinkle with parsley. Yield: 4 servings.

From Taste of Home 

Cornbread and Bacon Stuffed Pork Chops

6 pork rib or loin chops, 1 to 1 ¼ in. thick

4 slices bacon, cut into ½ in. pieces

1 medium onion, chopped  (½ C.)

1 small green pepper, chopped (½ C.)

1 C. corn bread stuffing

½ C. water

½ tsp seasoned salt

¼ tsp. pepper

½ tsp dried marjoram leaves

½ C. shredded cheddar cheese

 Make a pocket in each pork chop by cutting into the side of chop toward the bone.  Cook bacon in 12 in. skillet over medium heat, stirring occasionally, until crisp.  Stir in onion and bell pepper.  Cook 2-3 min. stirring occasionally, until vegetables are crisp-tender; remove from heat and drain.  Stir in stuffing crumbs and water until well mixed.  Stir in cheese. 

Sprinkle both sides of pork with seasoned salt, marjoram and pepper.  Fill pockets with a bout ⅓ C. corn bread mixture.  Cook pork in same skillet over medium heat, turning once, until browned.  Place pork in ungreased  9x13 pan.  Cover tightly with aluminum foil.  Bake on 350º for 45 min. Uncover and bake about 15 min. longer or until pork is slightly pink when cut near bone.

Chocolate Ice Cream

2 ⅔ C. sugar

2 Tbsp. cornstarch

½ tsp. salt

6 C. milk

4 eggs, beaten

6 squares semisweet chocolate, melted (or 6 Tbsp. unsweetened cocoa powder, ¼ C. sugar, and ¼ C. shortening)           

1 ½ C. half and half

2 C. whipping cream

2 tsp, vanilla extract

Combine sugar, cornstarch, and salt in saucepan.  Gradually stir in milk.  Cook over medium heat until mixture comes to a simmer, stirring constantly.  Gradually stir about 1 C. of the hot mixture into the beaten eggs.  Add to remaining hot mixture, stirring constantly.  Cook and stir over low heat until slightly thickened (about 2 min.) Stir in melted chocolate.  Beat with a whisk until smooth.  Stir in half and half, whipping cream, and vanilla.  Cover and refrigerate 2 hours.  Freeze as directed.

Chocolate Chip Ice Cream

2 ½ C. milk

2 ¾ C. sugar

1 tsp. salt

2 ½ C. half and half

1 ½ tsp. vanilla

6 C. whipping cream

2 C. (12 oz.) grated semisweet chocolate or chocolate chips

 Scald milk until bubbles form around edge of pan.  Remove from heat.  Add sugar and salt.  Stir until dissolved.  Stir in half and half, vanilla, and whipping cream.  Cover and refrigerate 30 min. Freeze as directed.  Before serving stir in chocolate.

Mint Chocolate Chip Ice Cream

Add 2 tsp. peppermint extract and ½ tsp. green food coloring to mixture before refrigerating.

Strawberry Italian Ice

3/4 cup unsweetened apple juice concentrate

1 to 3 tablespoons lemon juice

2 pints fresh strawberries, hulled and halved

In a blender, combine the apple juice concentrate, lemon juice and strawberries; cover and process until blended. Pour into an ungreased 8-in. square dish. Cover and freeze for 1-1/2 to 2 hours or until partially set.

Spoon into a large bowl; beat on medium speed for 1-1/2 minutes. Return to dish; freeze for 2-3 hours or until firm.

Remove from the freezer 10 minutes before serving.

From Taste of Home 

Vanilla Ice Cream

2 C. milk

1 ¾ C. sugar

½ tsp. salt

2 C. half and half

1 Tbsp. vanilla

4 C. whipping cream

Scald milk until bubbles form around edge of pan.  Remove from heat.  Add sugar and salt.  Stir until dissolved.  Stir in half and half, vanilla, and whipping cream.  Cover and refrigerate 30 min.  Freeze as directed.

Strawberry Ice Cream

            Add 4 C. pureed strawberries to chilled mixture before freezing.

Peach Ice Cream

            Add 4 C.  pureed peaches to chilled mixture before freezing.

Frozen Strawberry or Raspberry Yogurt

8 C. plain yogurt

3 C. frozen raspberries or sliced strawberries in syrup, thawed

1 ½ C. sugar

2 C. whipping cream

            Thoroughly combine all ingredients in mixing bowl.  Cover and refrigerate 30 min.  Freeze as directed by ice cream maker.

Dutch Oven Potatoes

10 Medium Potatoes, thinly sliced

1 Medium onion, diced

1 lb. Bacon

1-2 Cans Cream Soup

1/2 Can water

2-3 C. shredded cheese

Cook bacon and onion in bottom of onion, add remaining ingredients. Cook approx. 1 hour.

Peach Cobbler

2 bottles peaches, drained; save juice

Almond flavoring, optional

¼ C. butter

Cinnamon

1 cake mix

1 egg

Juice from peaches

Place peaches in bottom of dutch oven stir in almond flavoring if desired.  Cut butter in thin slices, place over peahces, sprinkle with cinnamon.  Mix cake mix, egg and enough juice to make muffin consisency.  Spoon over peaches.  Cook  with Approx. 8 coals on top and 16 on bottom for 30-45 min.

From Mom

Dutch Oven Cooking

Qty. of charcoal = 2 x the Diameter of the Oven = 325º

Each additional charcoal adds 10-15º to Cooking Temperature

Bake = coals in rings 2:1 ratio top over bottom

Stew or Simmer = coals split evenly

Broil = coals in checkerboard 2:1 ratio top over bottom

Fry or Boil = all coals on the bottom

Cheesecake Tarts

Refrigerated pastry crust, or recipe for two crust pie

Philadelphia premade filling, or your own favorite recipe

Cut up fruit, candy bars, etc.

Cut out pastry with 2-3 in. circle cookie cutter.  Press into mini muffin pan using a tart press or end of rolling pin.  Bake according to package directions or at 425º for 7-8 min.  Cool.  Fill with cheesecake filling.  Top with fruit.

Caramel Chocolate Trifle

1 pkg. devil’s food cake mix

2 pkgs (3.9 oz. each) instant chocolate pudding mix

1 12 oz. Cool Whip thawed

1 jar (12 ¼ oz.) caramel ice cream topping

1 pkg. English toffee bits, or crushed up candy bars

Prepare cake mix as directed.  Cool.  Prepare pudding according to package directions.  Cut half cake into 1 ½ in. cubes.  Set the rest aside to eat later.  Place half of the cake cubes in 3 qt. trifle bowl or large bowl.  Press lightly down to fill gaps.  Top with half each of the whipped topping, pudding, caramel topping and toffee bits.  Repeat layers.  Cover and refrigerate.

Raspberry Brownie Torte

1 recipe brownies

¾ C. granulated sugar

⅓ C. cornstarch

1 bag (16 oz.) frozen unsweetened raspberries, thawed but not drained

1 Tbsp. powdered sugar

3 ½ C. heavy whipping cream

1 C. heavy whipping cream (for garnish)

Raspberries (For garnish)

Heat oven to 350º Grease bottom only of 9” springform pan.  Line square 8x8 pan with aluminum foil; grease foil in bottom of pan.

Prepare brownies as directed.  Divide batter between two pans; spread evenly.  Bake 20-25 min. or until toothpick comes out clean.  Cool completely. 

Mix granulated sugar and cornstarch in 3 qt. saucepan.  Stir in thawed raspberries.  Heat to boiling over medium heat, stirring constantly.  Boil and stir 1 min.  Let stand room temperature until no longer warm. 

Remove brownies from square pan.  Cut into 24 rectangles (approx. 2 ½ x1 in.)  Sprinkle with powdered sugar.  Release side of springform pan, and loosen around edge of brownies to make removing dessert easier, reattach side of pan.  Arrange brownie rectangles vertically and with top sides facing outward around side of pan on brownie layer.

Beat 3 ½ C. whipping cream in large bowl with electric mixer on high speed until stiff.  Fold thickened raspberry mixture into whipped cream.  Pour into pan lined with brownies.  Refrigerate about 4 hours but no longer than 24. 

To serve, remove sides of pan.  Beat 1 C. whipping cream until stiff.  Beat 1 C. whipping cream until stiff.  Garnish with raspberries.  Cover and refrigerate any remaining torte.

Blackberry Dessert

Crust

2 sticks butter

1 ½ C. flour

Filling

8 oz. cream cheese

1 C. powdered sugar

¼ C. milk

Topping

1 ¾ C. sugar

½ C. water

4 C. blackberries

6 Tbsp. cornstarch

12 oz. whipped Topping

 Preheat oven to 350º.  Melt butter and blend in flour.  Press into ungreased 9x13 baking dish.  Bake 15-20 min.  Cool.  Whip together ingredients for filling and pour over cooled crust.  For topping, mix together sugar, water, cornstarch, and blackberries in a medium saucepan.  Bring to a boil and cook 3 min., stirring constantly.  Cool (will thicken) Pour over cream cheese layer and spread evenly.  Top with whipped topping.

From Karen

Raspberry Tiramisu

1 8 ounce package mascarpone cheese
1/2 cup sugar
1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract
40 or so store bought lady fingers
1 8 ounce jar seedless raspberry jam
juice of 2 lemons
raspberries, a lot, as many as you can get

In the bowl of an electric mixer fitted with the paddle attachment, beat together mascarpone and sugar. Add a bit of cream and mix until combined. Add a little more cream and mix again until the mixture is well incorporated and very liquid. Pour in the rest of the cream and the vanilla. Change to the whisk attachment and beat on high until stiff peaks form.

Line the bottom of a 9 inch glass baking dish with half of the lady fingers, or however many will fit. Heat the jam and transfer to a small bowl and stir in lemon juice. Spread half of the jam mixture evenly over the lady fingers. Evenly spread half of the mascarpone and cream mixture over that, and top with half of the raspberries. Repeat the first layer with the rest of the ingredients. Refrigerate over night, or as long as you can before you can’t wait anymore.

From Sophistimom

Strawberry Mousse

4 cups quartered fresh strawberries or frozen unsweetened strawberries

1/2 cup sugar

1 package (1 ounce) sugar-free instant vanilla pudding mix

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

In a food processor, combine strawberries and sugar; cover and process until smooth. Strain and discard seeds. Return strawberry mixture to the food processor. Add pudding mix; cover and process until smooth.

Transfer to a large bowl; fold in whipped topping. Spoon into dessert dishes. Refrigerate until serving.

From Taste of Home

Creamy Raspberry Dessert

1 C. graham cracker crumbs

3 Tbsp. sugar

¼ C. melted butter

1 pkg. (10 oz.) raspberries, thawed

¼ C. cold water

1 envelope unflavored gelatin

8 oz. cream cheese, softened

½ C. sugar

1 C. heavy whipping cream, whipped

Fresh raspberries

Whipped Cream

Combine crumbs, sugar, and butter.  Press into the bottom of 8 in. springform pan.  Bake at 350º for 10 min.  Cool.

For filling, drain raspberries, reserving the juice.  Set berries aside.  In a small saucepan, combine juice, cold water, and gelatin.  Let stand for 5 min.  Cook and stir over low heat until gelatin dissolves.  Remove from heat; cool for 10 min.

In a mixing bowl, beat cream cheese and sugar until blended.  Add berries and gelatin mixture; beat on low until thoroughly blended.  Chill until partially set.  Watch carefully, it will set quickly.  By hand gently fold in whipped cream.  Spoon into crust.  Chill 6 hours or over night.  Just before serving, run knife around edge or pan to loosen.  Remove sides of pan.  Top with fresh berries and whipped cream.

Wendy’s Cheesecake

Crust

2 ½ C. graham cracker crumbs

⅔ C. sugar

½ C. melted butter

Filling

3 (8 oz.) pkgs. Philadelphia cream cheese

¾ C. sugar

3 eggs

¾ C. sour cream

1 Tbsp. vanilla

Grease 9 in. springform pan.  Combine crust, press into pan.  Beat cream cheese and sugar until smooth.  Add eggs one at a time, beat well after each.  Blend in sour cream and vanilla.  Pour into crust.  Bake on 350º for 50 min.  Turn oven off, but leave door closed and let stand 30 min.  Take out and cool 1 hour. Refrigerate over night.

No Bake Cheesecake

Crust (or prepared graham cracker crust)

1 C. flour

¼ C. powdered sugar

½ C. butter

Filling

8 oz. cream cheese, softened

½ C. sugar

½ C. Cool Whip

Squish together flour powdered sugar, and butter.  Press into a 8 in. pie plate.  Bake on 400º for 10 min.  Cool completely.  Beat together cream cheese, sugar, and Cool Whip.  Spread in crust.  Refrigerate until set.  Top with berries.

Peach Crisp

¼ C. sugar

1 tsp. cinnamon

2 Tbsp. flour

1 C. sliced peaches

2 Tbsp. honey

⅔ C. brown sugar

2 Tbsp. oatmeal

⅔ C. graham cracker crumbs

⅓ C. flour

¼ tsp. cinnamon

⅓ C. butter

Mix together sugar, cinnamon and flour.  Combine with peaches.  Line bottom of 2 Qt. baking dish with peach mixture.  Drizzle with honey.  Stir together graham crackers, flour cinnamon, brown sugar and oatmeal.  Cut in butter.  Spread over top of peaches.  Bake on 375º for 40 -45 min.

From Jennifer 

Crustless Pumpkin Pie

1 (16 oz.) can pumpkin

1 (12 oz.) can evaporated milk

1 ½ C. sugar

4 eggs

1 tsp. cinnamon

½ tsp. ginger

½ tsp. cloves

½ tsp. salt

1 box yellow cake mix

1 C. chopped nuts, optional

2-3 Tbsp. melted butter

Whipped Topping

Combine pumpkin, milk, sugar, eggs, spices, and salt.  Blend well.  Pour into ungreased 9x13 pan.  Sprinkle cake mix on top.  Top with nuts.  Drizzle butter over cake mix.  DO NOT stir.  Bake at 350º for 1 hour.

From Ruth Phelps

Candy Bar Pie

1 prepared graham cracker crust

4 oz. cream cheese

1 Tbsp. milk

1 tub (12 oz.) Cool Whip

2 Snickers bars, chopped

1 ¾ C. cold milk

2 pkgs. (4 ser. ea.) chocolate instant pudding

Mix cream cheese and 1 Tbsp. milk in bowl with wire whisk until smooth.  Gently stir in 2 C. of Cool Whip and chopped Snickers; set aside.  Pour 1 ¾ C. milk in another bowl.  Add pudding mix.  Beat with wire whisk for 1 min.  Gently stir in ½ C. Cool Whip.  Spread ½ of the pudding mixture on bottom of crust.  Spread cream cheese mixture over pudding.  Top with remaining pudding.  Refrigerate 4 hours or until set.  Garnish with remaining Cool Whip.

Strawberry Chiffon Pie

1 package (.3 ounces) sugar-free strawberry gelatin

3/4 cup boiling water

1-1/4 cps cold water

1 cup frozen reduced-fat whipped topping, thawed

2-1/4 cups sliced fresh strawberries, divided

1 reduced-fat graham cracker crust (8 inches)

In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.

From Taste of Home

Apple Pie

1 double-crust pie shell

6 C. thinly sliced and peeled apples

1 Tbsp. lemon juice

¾ C. sugar

2 Tbsp. flour

½ tsp. cinnamon

⅛ tsp. nutmeg

Milk

Sugar

Sprinkle apples with lemon juice.  In a large bowl, stir together the ¾ C. sugar, flour, cinnamon, and nutmeg.  Add apple slices.  Gently toss until coated. 

           

Transfer apple mixture in to bottom pie shell.  Cut slits in top pastry and lay over filling.  Seal edges together.  Brush top crust with milk and sprinkle with sugar.  Bake at 375º for 1 hour.

From Better Homes and Gardens

White Chocolate-Strawberry Pie

1 Single-Crust Pie shell, baked

1 ⅔ C. milk

1 tsp. unflavored gelatin

1 (3 oz.) pkg. vanilla pudding (not instant)

¾ C. white vanilla chips

½ pt. whipping cream

4 C. fresh strawberries

3 Tbsp white vanilla chips

2 tsp. oil

 In a medium saucepan, combine milk and gelatin; mix well.  Let stand 5 min.  Stir in pudding mix.  Cook over medium heat until mixture comes to a boil, stirring constantly.  Remove from heat; let stand 5 min. 

           

Add ¾ C. whit chips to pudding mixture; stir occasionally until melted.  Place plastic wrap over surface of pudding; refrigerate one hour to cool.  In small bowl, beat whipping cream until stiff peaks form.  Fold ⅓ of whipped cream into cooled pudding mixture.  Fold in remaining whipped cream.  Spoon pudding mixture into cooled pie shell; spread evenly.

           

Remove stems from berries, being careful no to cut berries.  Place strawberries, point up, on filling, gently pressing ¼ of berry into filling.

           

In small sauce pan, heat 3 Tbsp. vanilla chips and oil over low heat until melted, stirring occasionally until smooth.  Drizzle over strawberries.  Refrigerate at least 3 hours until serving. 

Very Berry Pie

Pastry for two 2-crust pies

1 16 oz. bag frozen boysenberries (no sugar added)

1 16 oz. bag frozen raspberries (no sugar added)

1 8 oz. bag frozen blueberries (no sugar added)

2 C. plus 3 Tbsp. sugar

½ tsp. salt

½ C. plus 1 Tbsp.  cornstarch

Preheat oven to 375º Thaw all berries, then pour berries and all of the juice in a mixing bowl.  In a separate bowl, mix together sugar, salt and cornstarch; Pour on top of berries.  Mix well with a rubber spatula.  Fill bottom crusts, add top crusts, and bake for 45 to 50 min. or until golden brown.

From Lion House Desserts

Peach Pie

¾-1 C. sugar

3/6 Tbsp flour (depending on juiciness of peaches)

¼ tsp. nutmeg or cinnamon

Dash salt

5 C. sliced fresh peaches

⅛ tsp. almond flavoring

Double pie crust

2 Tbsp. butter or margarine, cut up

Milk

Sugar

Double-Crust pie shell

Mix sugar, flour spice, and salt.  Add peaches and almond flavoring.  Sprinkle bottom of pie crust with sugar (to avoid mushy crust.)  Pour in filling, being careful to avoid edges of crust.  Dot with butter or margarine.  Cut hole in top crust to allow steam to escape, place crust over filling, pressing top and bottom crust together.  If necessary, brush crust edges with wet finger to help them stick together.   Brush top of crust with milk and sprinkle with sugar.  Bake at 400º for 45-50 min.

From Mom 

Crumble Pear Pie

Filling

6-8 Bartlett pears, depending on size

1-1 ½ Tbsp. lemon juice

½ C. sugar

2 Tbsp. flour

1 unbaked pie shell

Topping

⅔ C. flour, heaping

⅔ C. sugar

½ - ¾ tsp. cinnamon

⅓ C. margarine (add more if needed)

Cut pears in half, peel and core.  Pour lemon juice over pears.  Mix sugar and flour.  Sprinkle over pears, and stir gently until evenly coated.  Arrange cut side down in pie shell.  Mix flour, sugar, and cinnamon together, cut in margarine.  Sprinkle over pears.  Bake at 400º for 45 min.

From Mom 

Double Pie Crust

2 ¼ C. flour

¾ tsp. salt

⅔ C. shortening

8-10 Tbsp cold water

In a medium bowl stir together flour and salt.  Using a pastry blender, cut in shortening until pieces are pea size. 

           

Sprinkle 1 Tbsp. of water over part of the flour mixture; gently toss with fork.  Push moistened dough to the side of the bowl.  Repeat, using 1 Tbsp water at a time, until all the flour mixture is moistened.  Divide in half; form each half into a ball.

           

On a lightly floured surface, use your hands to lightly one dough ball.  Roll dough from center to edges into a circle 12 inches in diameter. 

           

Gently fold into fourths and place in pie plate.  Ease pastry into pie plate without stretching it.  Trim pastry even with rim of plate.  Transfer filling to pastry-lined pie plate.

           

Roll remaining dough ball.  Into a circle about 12 inches in diameter Cut slits to allow steam to escape.  Place pastry on filling; trim to ½ in beyond plate.  Fold top pastry under bottom pastry.  Crimp edge as desired.  Bake as directed in individual recipe.

From Better Homes and Gardens 

Single Pie Crust

1 ¼ C. flour

¼ tsp. salt

⅓ shortening

4-5 Tbsp cold water

In a medium bowl stir together flour and salt.  Using a pastry blender, cut in shortening until pieces are pea size. 

           

Sprinkle 1 Tbsp. of water over part of the flour mixture; gently toss with fork.  Push moistened dough to the side of the bowl.  Repeat, using 1 Tbsp water at a time, until all the flour mixture is moistened.  Form in to a ball.

           

On a lightly floured surface, use your hands to lightly dough ball Roll dough from center to edges into a circle 12 inches in diameter. 

           

Gently fold into fourths and place in pie plate.  Ease pastry into pie plate without stretching it.  Trim pastry even with rim of plate. 

           

For a baked pastry shell: Poke a few holes with a fork to prevent bubbles.  Bake at 450º for 5-6 min. or until golden.

From Better Homes and Gardens

Chocolate Ribbon Bars

1 pkg. butterscotch chips

1 C. peanut butter

8 C. Rice Krispies

2 C. Semi-sweet chocolate chips

¼ C. butter

2 Tbsp. water

¾ C. confectioner’s sugar

 In medium sauce pan melt butterscotch chips and peanut butter over low heat, until smooth.  Gradually add cereal, stir until well coated.  Press half into greased 9x13 pan.  Set remainder aside.  In another medium sauce pan melt semisweet chips and butter.  Stir in water until blended.  Gradually add sugar, stirring until smooth.  Spread over cereal layer.  Cover and refrigerate 10 min.  Or until chocolate layer is set.  Spread remaining cereal over chocolate.  Chill before cutting.

Peanut Chocolate Bar

1 C. sugar
1 C. peanut butter
1 C. Karo Syrup
6 C. Rice Krispies

Melt first three ingredients on low.  Add Rice Krispies.  Top with chocolate frosting.

Sweet Chex Mix

2 C. golden grahams

6 C. Chex

6 oz. slivered almonds

1 C. coconut

1 C. light corn syrup

1 C. sugar

½ C. butter

In a large bowl mix together cereal, almonds, and coconut.  In a medium saucepan combine corn syrup, sugar, and butter.  Bring to a boil, boil for two minutes.  Pour over cereal mixture.  Mix well.  Spread on wax paper to cool.

Peanut Butter Bars

½ C. margarine

½ C. sugar

½ C. brown sugar

⅓ C. peanut butter

1 egg

1 tsp. vanilla

½ tsp. baking soda

½ tsp. salt

1 C. flour

1 C. oatmeal

1 C. chocolate chips

1 C. powdered sugar

½ C. chunky peanut butter

4-8 tsp. milk

Cream together margarine and sugar.  Add brown sugar, peanut butter, egg, vanilla, baking soda, and salt.  Mix well.  Stir in flour and oatmeal.  Press into greased 9x13 pan.  Bake on 350º for 15 min. Sprinkle chocolate chips on while still warm.  Allow them to melt then spread evenly.  Mix together powdered sugar, chunky peanut butter and milk and drizzle over chocolate.  Allow to cool.

Karen

Peanut Butter Spritz

½ C. shortening

½ C. peanut butter

½ C. granulated sugar

½ C. brown sugar

1 egg

1 ¼ C. flour

¾ tsp. baking soda

½ tsp baking powder

¼ tsp. salt

Mix shortening, peanut butter, sugars and egg in bowl.  Blend in remaining ingredients.  Shape with cookie press.  Bake on 375º for 8-10 min.  If desired, dip half of cookie in melted chocolate.

Fudge Oatmeal Bars

1 C. soft margarine

2 C. brown sugar

2 eggs

2 tsp. vanilla

2 ½ C. flour

1 tsp. soda

1 tsp. salt

3 C. rolled oats

1 C. chocolate chips

1 can sweetened condensed milk

2 Tbs. butter

2 tsp. vanilla

 Cream together margarine, sugar, eggs and vanilla.  Add flour, soda, salt, and oats.  Mix well.  Spread ⅔ into bottom of greased 9x13.  Melt chocolate chips; add sweetened condensed milk, butter, and vanilla.  Pour over dough in pan.  Drop the rest of the dough over the chocolate.  Bake on 350º for 25 min.