Cake Mix Peanut Butter Cookies

• 1 box (18.25 Oz. Box) Yellow Cake Mix
• 2 whole Eggs
• ⅓ cups Oil
• ¾ cups Creamy Peanut Butter
• Sugar, For Rolling Cookies

Mix cake mix, eggs and oil until smooth. Add peanut butter and mix well. Roll 1 tablespoon at a time into balls and roll in sugar. Slightly flatten tops with a fork in a criss cross pattern. Bake at 350 degrees for 10-12 minutes. Remove to a wire rack to cool.

Spumoni Cake

Bake 1 chocolate cake mix according to directions in 2- 9 inch round cake pans. Cut cakes in half.

Frosting:

1 c. milk

2 T. flour

pinch salt

1/2 c. butter

1/2 c. shortening

1 c. sugar

2-3 drops green food color

1/4 t. almond flavor

2-3 drops yellow food color

1/4 t. lemon flavor

2-3 drops red food color

1/4 t. peppermint flavor

3 T. cocoa

1/4 t. vanilla

In small pan, combine milk, flour and salt. Cook over medium heat about 5-7 minutes until thickened. Cool. Combine butter, shortening and sugar in medium bowl. Beat well. Add to cooled milk, beating constantly. Beat about 7 minutes until smooth. Divide into 4 different bowls. In 1st, add green and almond. In 2nd, add yellow and lemon. In 3rd, add red and peppermint. In 4th, add cocoa and vanilla. Frost each layer with a different color and stack.

Carmels

1 can sweetened condensed milk

2 c. sugar

1 t. vanilla

1/2 lb. real butter

1-1/2 c. light karo

Combine all but vanilla in heavy pan. Cook on medium heat. When butter is melted, add candy thermometer. Cook, stirring constantly, until mixture boils. Reduce heat. Keep stirring until it reaches 230 degrees. Remove from heat, add vanilla. Pour into buttered 9x13 pan.

Lime Cilantro Rice

1 c. long grain rice

2 c. water

3 cubes chicken bouillon

1/2 t. dried onion

1/4 bunch chopped cilantro

1 T. oil

Put all ingredients in a pan and cover. Bring to a boil. Turn down heat and simmer for 15 minutes. Remove from heat and let stand for 10 minutes. Prior to serving, add the juice of half a lime.

Pumpkin Cheesecake

1 c. graham cracker crumbs

1/2 c. finely chopped hazelnuts

1/4 c. sugar

1/4 c. butter

Heat oven to 400 degrees. Spray spring pan with cooking spray. Line bottom with waxed paper. In small bowl mix above ingredients. Press into bottom of pan.

2 pkg. soft cream cheese

1 c. sugar

1/4 c. sour cream

1/4 c. whipping cream

3-1/4 t. pumpkin pie spice

1/8 c. flour

4 eggs

1-1/2 c. pumpkin (15 oz. can)

2 t. vanilla

In bowl, mix cream cheese, sugar and vanilla. Mix until smooth. Add sour cream and whipping cream. Scrape sides of bowl. Add spices and flour. Add eggs 1 at a time. Mix well. Add in pumpkin. Pour into pan. Bake 20 minutes at 400 degrees. Lower heat to 200 degrees. Bake for 1 hour. Let cool in oven. Top with whipped cream, cinnamon and nuts.

Chocolate Strawberry Cake

1 Betty Crocker super moist chocolate fudge cake mix

Prepare and bake according to package. Cool 1 hour.

16 oz. semi sweet chocolate chips in a bowl

In 2 qt. saucepan, combine 1-1/3 c. heavy cream and 1/4 c. real butter. Heat to a boil. Pour over chocolate chips. Stir until smooth.

Line a springform pan with a circle of waxed paper. Cut cake into 1 inch cubes. Beat half of cubes until crumbly. Add remaining cubes and 1-3/4 c. of chocolate mixture. Mix until well blended. Fold in 2 c. sliced strawberries. Press into pan. Freeze until firm. Remove from pan onto plate. Frost with remaining chocolate mix (top and sides). Garnish with sliced berries. Drizzle over the top, 1/4 c. melted vanilla chips plus 1/2 t. oil, mixed. Refrigerate until ready to serve.

English Toffee

2 cubes butter

1 c. sugar

1 t. vanilla

2 T. water

Cook over medium heat stirring constantly until hard crack stage. Pour over chopped walnuts or almonds on ungreased cookie sheet. DON'T SCRAPE PAN! When it has cooled some, you can put chocolate squares on and spread it around as it melts. Let cool, then break apart.

*Mom invented this last year: Pour the hot candy over a mixture of pecans, almonds and cashews that are not salted. Break after it's cool. Don't add chocolate.

Peg's Fudge

Basic white fudge:

1 c. half and half

2 c. sugar

2 T. light karo

Cook to soft ball, stirring constantly so it doesn't scorch. Take off heat and let cool until barely warm. Add 1/2 t. of flavoring and a few drops of coloring. Stir until it loses its gloss. Roll in buttered tin foil.

Variations:

pink coloring and wintergreen flavor

black walnut flavor and chopped walnuts

pink color, almond flavor, chopped pecans and well drained, chopped maraschino cherries

green coloring and mint flavoring

You can also add 3 T. cocoa at the beginning to make chocolate fudge.

Peg's Hot Chicken Salad

4 c. cooked, cubed chicken

1 c. slivered almonds

2 c. miracle whip

2 c. chopped celery

4 T. lemon juice

1 t. salt

3 c. cooked white rice

1/2-3/4 c. sliced green olives

Mix gently in a bowl. May serve hot or cold.

Victorian French Toast

1/2 c. melted butter

3/4 c. brown sugar

1/2 c. light karo

2-3 green apples (peel and slice)

2 loaves cinnamon swirl bread

10 eggs

1 c. milk

Mix 1st three. Pour into greased, glass, 9x13 pan. Layer apples over caramel. Cut crusts off bread. Layer bread (in 2 layers) over top of apples. Whisk eggs with milk and pour over bread. Cover with foil and refrigerate over night. Bake at 350 degrees, covered, for 30 minutes. Uncover and bake 30 minutes more.

Shrimp Dip

8 oz. cream cheese, soft

16 oz. cottage cheese

1/2 c. real mayo

1 c. chopped celery

1 green onion, chopped

1 lb. salad shrimp

garlic powder to taste

Mix all. Chill overnight. Serve with crackers.

BLT Dip

1 (8 oz.) cream cheese, soft

1/2 c. ranch dressing

3/4 c. chopped tomato

6 slices bacon, cooked and crumbled

1/2 c. chopped celery

2 T. chopped onion

1 t. sugar

Mix all. Chill for 3 hours. Serve with toasted bread or crackers.

Double Layer Pumpkin Pie

4 oz. cream cheese, soft

1 T. sugar

1 graham cracker pie crust

1 (16 oz.) can pumpkin

2 small pkgs. instant vanilla pudding

1/2 t. ginger

1 T. milk

1 (8 oz.) cool whip

1 c. cold milk

1 t. cinnamon

1/4 t. ground cloves

Mix cream cheese, 1 T. milk and sugar in bowl until smooth. Fold in 1-1/2 c. cool whip. Spread into crust. Pour 1 c. milk into a bowl. Add pumpkin, pudding and spices. Mix well. Spread over cream cheese layer. Refrigerate 4 hours or until set.

Cool and Creamy Chocolate Fondue

3/4 c. semi sweet chocolate chips

1 container cool whip

1/2 t. cinnamon

1/2 t. vanilla

Place chocolate and half of cool whip in microwave for 1 minute. Stir at 20 second intervals. Fold in remaining cool whip, cinnamon and vanilla. Mix until smooth. Chill for 30 minutes. Serve with fresh fruit, marshmallows and pretzels.

Cheese Strata

12 slices of bread

12 oz. cheese

2 c. diced ham, sausage or bacon

6 eggs

3-1/2 c. milk

1/2 t. salt

1/4 t. dry mustard

Put bread on bottom of greased pan. Add most of cheese but not all. Add meat. Beat eggs, milk, mustard and salt. Pour over bread. Let set in fridge overnight. Bake at 350 degrees for 40 minutes. Take out of oven. Sprinkle remaining cheese on top and bake for 15 more minutes.

Breakfast Casserole

24 oz. frozen hashbrowns

1/2 c. melted butter

1 c. shredded monterey jack cheese

1 c. shredded cheddar

1/2 t. Lawry's

6 eggs

1 c. ham or sausage

1 can evaporated milk

Spread potatoes in a 9x13 pan, covering evenly on bottom and sides. Pour butter over top. Bake at 425 degrees for 25 minutes. Layer cheese and ham over top of potatoes. Beat eggs, milk and salt. Pour over casserole. Bake 40 minutes at 350 degrees.

Heavenly Rolls

2 c. hot water

1/2 c. butter

1 t. salt

2 T. yeast

2 beaten eggs

1/3 c. sugar

1 t. baking powder

6-8 c. flour

Mix together hot water, melted butter, eggs, sugar, salt and yeast. Let stand 5 minutes. Add 1 t. baking powder and half the flour. Stir well. Stir in rest of flour and knead dough for 5 minutes. Cover and let rise. Punch down. Spray large baking sheet with cooking spray. Roll dough out and cut into circles, fold over, knots or balls. Let rise and bake at 425 degrees for 10 minutes or until browned as desired.

Yummy Scones

3/4 c. milk

1-1/2 t. yeast

1/2 c. warm water

2 c. flour

3/4 t. salt

1/2 t. baking powder

1-1/2 t. sugar

1-1/2 T. shortening

Scald milk. Add shortening. Dissolve yeast and sugar in water. Sift dry ingredients. Add milk and yeast. Mix well. Let rise 10 minutes. Roll out and cut into squares. Cook in hot oil.

Chicken Pasta Salad

1 box tricolor fiori (flowers)*

1 box rainbow raditore (curl with ruffle)*

1 lb. chicken breast, cooked and shredded

1 c. sliced carrots

1 medium cucumber, peeled and sliced

1/4 medium red onion, diced

1 (3.8 oz.) can of sliced olives, drained

2 medium tomatoes, diced

Dressing:

3/4 c. olive oil

1/4 c. balsamic vinegar

1 t. salt

1 t. dry mustard

1/2 t. dry onion

2 t. poppy seed

1/4 c. water

1/4. sugar

Saute shredded chicken in 3 T. butter and 2 T. soy sauce just to coat. Blanch carrots for 8 minutes. Toss everything together and serve.

*you can find this pasta at Smith's or Wal-mart

Souvlaki

3 lb. pork country style ribs or turkey, cubed

3/4 c. olive oil*

1 T. oregano

2 t. garlic powder

1/4 t. bon appetite

1/2 c. lemon juice

1 T. salt

2 t. pepper

Thread cubed meat onto skewers. Mix all ingredients and pour over meat. Marinate over night, turning occasionally. Grill on barbecue.

*use vegetable oil if using turkey

Emily's Breadsticks

1-1/2 c. warm water

1 T. yeast

2 T. sugar

1 t. salt

3-1/2 c. flour (adjust if necessary)

1 cube margarine

garlic salt

parmesan cheese

Soak yeast and sugar in warm water. Stir salt and flour into yeast mixture. Dough will be sticky. Let rise. Pat and roll into rectangle on greased counter area from 1/2 to 3/4 inch thick. Cut with pizza cutter 1/2 inch wide. Melt margarine on cookie sheet in oven. Sprinkle garlic salt and parmesan on cookie sheet. Pick strips up one by one and lay in margarine mixture and then flip over. Fit dough snugly into pan. Let rise again. Bake at 400 degrees for 15-20 minutes.

*may top with sesame or poppy seeds if desired

Strawberry Rhubarb Crunch

1 c. sugar

3 T. flour

3 c. sliced strawberries

3 c. diced rhubarb

1-1/2 c. flour

1 c. brown sugar

1 c. butter

1 c. oats

Preheat oven to 375. Mix 1st four. Place into a 9x13 dish. Mix next 4 until crumbly. Crumble over top of pan. Bake for 45 minutes or until crisp.

Apple Pie Filling

5 c. sugar

1 c. cornstarch

2 t. cinnamon

1/2 t. nutmeg

1 t. salt

Mix with whisk. Peel enough apples to fill 7 quart size jars. Boil 10 c. of water. Stir really fast and add dry ingredients. Stir until sugar dissolves. Add juice from 3 lemons. Pour over apples. Leave half an inch headspace. Process for 20 minutes.

Coconut Cream Pie

3 c. half and half

2 eggs

3/4 c. sugar

1/2 c. flour

1/4 t. salt

1 c. flaked coconut, divided

1 t. vanilla

1-9 inch baked pie shell

1 c. stiffly whipped cream

Combine 1st five in medium saucepan. Bring to boil over low heat, stirring constantly. Remove from heat and add 3/4 c. coconut and vanilla. Pour into pie shell and chill 2-4 hours. Top with cream and remaining coconut.

*If desired, coconut can be toasted. To toast: spread coconut in a thin layer on baking sheet. Bake for 5-6 minutes at 350 degrees. Stir often until brown.

Pretzel Salad

2 c. crushed pretzels

3/4 c. melted margarine

1 T. sugar

Mix and press into 9x13 pan. Bake 12 minutes at 400 degrees. Let cool.

1 c. powdered sugar

1-8 oz. softened cream cheese

1-8 oz. cool whip

Mix and spread onto cooled pretzels.

1-6 oz. raspberry jello

1 c. boiling water

2-10 oz. pkgs. frozen raspberries

Add water to jello then stir in frozen fruit. When jello starts to set, spread into pan. Chill until set.

Raspberry Filled Angel Cake

1 angel food cake (store bought or homemade)

14 oz. can sweetened condensed milk

4 T. lemon juice

1-1/2 t. almond extract

1 (12 oz.) cool whip

2 pints raspberries, cleaned (can also use strawberries)

Turn cake upside down and cut a 1 inch slice off top. Lift off and set aside. Cut out insides of cake leaving a shell of about 1 inch all the way around. Cut insides into 1 inch cubes. Combine milk, lemon and almond. Fold in cool whip. Chill 10 minutes. Pour 1-1/2 c. into a bowl and stir in cake pieces. Gently fold in berries and spoon into shell. Replace top and frost with extra cream mixture. Chill for 2 hours. Garnish with additional berries and sliced, toasted almonds if desired.

Tortilla Soup

1 lb. ground beef

1/2 c. chopped onion

1- 16 oz. can stewed tomatoes

1 qt. tomato juice

1 can chicken broth

1 can green chilies

1/2 c. salsa

garlic powder and tabasco to taste

Saute onion and hamburger together until onion is transparent. Add other ingredients and simmer 30 minutes. Place broken tortilla chips or torn tortillas in the bottom of soup bowls and top with grated cheese. Ladle soup over the top and put a dab of sour cream on top of that. Serve.

Peanut Butter Popcorn

1 c. sugar

1 c. karo

1 c. chunky peanut butter

1 t. vanilla

1 big bowl popcorn

Boil sugar and karo for 1-1/2 minutes. Add peanut butter and vanilla. Pour over popcorn.

Cherry Mash (Aunt Polley)

1 large jar marshmallow creme

8 oz. cherry chips

12 oz. milk chocolate chips

3/4 c. creamy peanut butter

1 c. crushed peanuts

Follow fudge recipe on marshmallow creme jar except add cherry chips instead of chocolate. Boil for 5 minutes. Spread into a buttered pan. Melt peanut butter and chocolate chips together. Stir in nuts. Spread over cherry fudge. Let cool and cut into squares.

Neiman Marcus Cookies

1 c. butter, soft

2 c. flour

1 t. baking soda

1 c. sugar

2-1/2 c. blended oatmeal

12 oz. chocolate chips

1 c. brown sugar

1/2 t. salt

9 oz. hershey bar, grated

2 eggs

1 t. baking powder

1-1/2 c. chopped nuts of your choice (optional)

Preheat oven to 375. Cream butter and both sugars. Add eggs and vanilla. In a separate bowl, combine flour, oatmeal, salt, baking powder and baking soda. Mix into wet mixture. Add chips, candy bar and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake for 10 minutes.

Frozen Salad

8 oz. cream cheese, soft

3/4 c. sugar

16 oz. cool whip

Mix all and add raspberries and chopped bananas to taste. Freeze.

Peppermint Patties

7 c. powdered sugar

7 T. cocoa

1 can sweetened condensed milk

1/2 c. butter, soft

1 t. peppermint extract

24 oz. chocolate candy coating, chopped

1 pkg. milk chocolate chips

Combine sugar and cocoa. Add milk, butter and peppermint; beat until well blended. Shape into 1 inch balls and then flatten into a patty. Place on waxed paper and freeze for 30 minutes. Melt all chocolate in a double boiler. Remove from heat. Coat 12 patties at a time with chocolate and return to waxed paper. Store in fridge.

Frozen Chocolate Mousse Pie

1 chocolate pie crust

1 c. chocolate chips, melted

1 can sweetened condensed milk

1-1/2 t. vanilla

1 c. cream, stiffly whipped

In a large bowl, beat melted chocolate with milk and vanilla until well blended. Chill 10-15 minutes. Fold in whipped cream. Pour into crust and freeze until firm.

Banana Cream Pie

1- 9 inch baked pie crust

3 T. corn starch

1/4 t. salt

1- 2/3 c. water

1 can sweetened condensed milk

3 egg yolks, beaten

2 T. margarine

1 t. vanilla

3 medium bananas

lemon juice

1 c. whipping cream, stiffly whipped

In saucepan, dissolve cornstarch and salt in water; stir in milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Let cool while you slice bananas. Dip slices in lemon juice and drain. Line crust with bananas and pour filling over the top, covering bananas thoroughly. Chill 4 hours. Top with whipped cream.

Delicious Chocolate Pie

4 oz. unsweetened baking chocolate

1 c. salted butter, softened

1 1/2 c. sugar

1 t. vanilla

4 eggs

1- 9 inch baked pie shell

In small bowl, melt chocolate in microwave until stirrable. Set aside to cool.

In a kitchen aid mixer, beat butter and sugar until fluffy (1-2 minutes). When chocolate is cooled, drizzle it over sugar mixture. Add vanilla and beat until combined with the whisk attachment.

Turn your mixer to a medium speed and over a period of 15-20 minutes add in the 4 eggs, one at a time, leaving about 5 minutes between each egg addition. Scrape sides of bowl periodically. Once all eggs have been mixed in, pour into the pie shell. Refrigerate overnight or for at least 2 hours.

*This can also be done with a hand mixer, it just takes a long time.

Pecan Pie

9 inch unbaked pie crust

1 c. light corn syrup

1 c. brown sugar

3 eggs, slightly beaten

1/3 c. melted butter

1/3 t. salt

1 t. vanilla

2 c. pecan halves

In bowl, combine syrup, sugar, eggs, butter, salt and vanilla. Mix well. Pour into crust. Arrange pecans on top. Bake at 350 degrees for 45-50 minutes or until center is set. Cool completely 1-1/2 hours on a metal rack. Bake again, at 350 degrees for another 40-50 minutes or until center is set. If it is getting too brown, cover with foil and continue baking.

Eggnog Pie

1 qt. chilled eggnog

2 pkgs. vanilla instant pudding (1 large pkg. and 1 small)

1 t. vanilla extract

1/4 t. nutmeg

2 graham cracker crusts

Combine all; beat until well blended. Spoon into crusts; cover and chill overnight. Store in fridge.

Caramel Corn

1 cube butter

1 c. brown sugar

1 c. karo syrup

1 can sweetened condensed milk

1 t. salt

1 huge bowl popcorn

Melt butter in a saucepan over medium heat. Stir in brown sugar, salt and karo. Bring to a boil and add milk. Constantly stir until really bubbly. Pour over popcorn.

Orange Frosted Carrot Cookies

3/4 c. shortening

1 t. baking powder

1/2 T. salt

1 c. sugar

1 t. vanilla

2 c. flour

1 egg

1 c. cooked, mashed carrots

Cream shortening and sugar. Add egg and mix well. Add everything else and mix well. Bake at 375 for 12 minutes. Ice while hot.

Icing:

1 cube butter, soft

1 lb. powdered sugar

1 pkg. orange kool aid

1 t. vanilla

evaporated milk

Cream butter with sugar, kool aid and vanilla. Add evap. milk until icing consistency.

Pumpkin Chocolate Chip Cookies (easy)

1 box spice cake mix

1 small can pumpkin

1 bag chocolate chips

Mix cake mix and pumpkin well. Stir in chocolate chips. Drop by rounded T. onto cookie sheet. Bake at 350 for 10-12 minutes or until done.

Pumpkin Chocolate Chip Cookies (complicated)

1 1/2 c. sugar

1/2 c. margarine

2 eggs

2 t. vanilla

1/2 t. salt

1 t. baking powder

1 t. baking soda

1 T. cinnamon

2 1/2 c. flour

1 small can solid pack pumpkin

1 pkg. chocolate chips

Cream margarine and sugar. Add eggs and vanilla. Mix well. In a separate bowl, combine salt, powder, soda, cinnamon and flour. Add to egg mixture and mix well. Add pumpkin and chocolate chips. Drop by rounded T. onto cookie sheet. Bake at 375 for 14 minutes.

Peg's Sugar Cookies

2 c. flour

3/4 c. butter, soft

3/4 c. sugar

1 egg

1 t. almond or vanilla

Cream butter and sugar. Add egg and almond. Add flour. Blend just until combined. Do not over mix. Refrigerate 1 hour. Roll out on floured surface. Cut out with cookie cutters. Bake 13-15 minutes. Do not let them get brown.

Frosting:

2/3 c. powdered sugar

1/2 t. almond flavoring (don't substitute!)

1-2 t. evaporated milk

Mix all until smooth. Add food color.

Delicious Salad for 1

1 c. spinach

1 c. lettuce

4 oz. cooked chicken breast, diced

1 c. diced, cooked asparagus

1 c. raspberries

1 T. minced red onion

3 T. red wine vinegar

1 packet stevia sweetener

salt and pepper to taste

Mix all. In this HUGE salad, there are only 250 calories.

Chili Salsa Beef

1 1/2 lbs. stew meat

1 T. olive oil

1 c. thick and chunky salsa

2 T. brown sugar

1 T. soy sauce

1 clove minced garlic

2 T. lime juice

Hot cooked rice

Put beef in crockpot. Add next 5 ingredients and stir well. Cook on low for 8-10 hours. Stir occasionally. Add lime juice just before serving. Serve over rice.

Frozen Strawberry Salad

1-3 oz. cream cheese, softened

1/2 c. sugar

1/4 c. crushed pineapple, drained

1- 10 oz. pkg. frozen strawberries with juice, thawed

1 banana, sliced and quartered

1 c. whipped cream

Combine cream cheese and sugar in a large bowl. Add pineapple, strawberries and banana. Fold in whipped cream. Place parchment paper between bottom of Valtrompia bread tube and cap. Completely fill with mixture. Place lid on top and put in freezer standing up. Freeze 6 hours. Remove and wrap warm cloth around tube for 1-2 minutes to loosen. Slice and serve.

Frozen Fruit Cocktail

12 ripe peaches, skinned and cubed

1 1/2 c. crushed pineapple, drained well

1 1/2 c. sugar

1 1/2 c. orange juice

3 c. green and purple grapes

1/4 c. lemon juice

Mix all and put into freezer bags. To serve: partially thaw and serve like slush. May serve with sprite.

Strawberry Citrus Ice Cream

1 qt. half and half

1 pt. heavy cream

3 c. sugar

juice of 3 oranges

juice of 2 lemons

1 pt. strawberrries, raspberries or blueberries or a mix of all 3

Mix all and freeze in ice cream freezer.

Tyson's Favorite Chocolate Recipe

One bar of chocolate(preferably dark)

One hand

One mouth

Take chocolate remove wrapper and insert into mouth with hand. Bite and repeat.

NOTE: Speed is of the essence because someone might come along and you will be forced to share.

Halloween Fingers

1 c. creamy peanut butter

1 cube margarine, melted

1 t. vanilla

1 lb. powdered sugar

long skinny pretzels

sliced almonds

red gel icing

Mix first 3. Add almost all of the powdered sugar until it resembles cookie dough texture. Shape around pretzels to look like a finger. Use toothpick to make knuckle marks. Place almond at top for fingernail. Arrange on plate and squirt gel off of ends to look like blood.

Strawberry Cake

1 white cake mix

1 pkg. cream cheese

2/3 c. powdered sugar

1-8 oz. cool whip

2 T. lemon juice

1 t. vanilla

2 cans pie filling or sliced strawberries and danish dessert mix

Bake cake. Cool. Blend cream cheese and powdered sugar. Add cool whip, lemon juice and vanilla. Spread over cake. Top with pie filling or danish dessert and sliced strawberries.

Brownies

12 T. cocoa

1 cube butter

4 eggs

2 c. sugar

1 t. vanilla

1 c. flour

1/4 t. salt

Melt cocoa and butter in saucepan over low heat. Remove. Beat eggs until foamy. Slowly add sugar. Mix well. Stir in vanilla and cocoa mixture. Fold in flour and salt. Pour into greased 9x13 pan. Bake for 30 minutes at 350.

Hot Fudge Sauce

2 c. sugar

4 T. flour

4 T. cocoa

4 T. butter

large can evap. milk

2 t. vanilla

Mix sugar, cocoa and flour. Add melted butter slowly. Add milk. Boil for 2 1/2 minutes. Remove from heat and add vanilla. Serve warm.

Sour Cream Sugar Cookies

1 c. butter

2 c. sugar

2 eggs

1 c. sour cream

1 t. vanilla

Cream all together.

4 1/2 flour

1/2 t. soda

1/2 t. salt

4 t. powder

Mix together in separate bowl.

Mix wet ingredients with dry. Roll out thick with lots of flour. Bake at 350 degrees for 10-15 minutes.

Frosting:

1/4 t. salt

1/4 c. milk

1 t. vanilla

2/3 stick butter or margarine, room temp.

1 lb. powdered sugar

Mix until creamy. Scrape bowl.

Sugar Cookie Pizzas

sugar cookies

cream cheese

powdered sugar

assorted sliced fruit

For every package of cream cheese, add 1 c. plus a little powdered sugar. Spread over cookies. Top with sliced fruit.

"Oreo" Cookies

2 devil's food cake mixes

4 eggs

1 c. shortening

Filling:

3 2/3 c. powdered sugar

1/2 c. butter, soft

8 oz. cream cheese, soft

Mix cake, eggs and shortening. Roll into balls. Bake at 350 degrees for 8-9 minutes. Fill when cool.

Pumpkin Squares

2 c. sugar

1 c. oil

4 eggs

2 c. pumpkin

1 t. vanilla

1 t. baking soda

1/4 t. salt

1/4 t. cinnamon

1 t. pumpkin pie spice

2 t. baking powder

2 c. flour

Mix all well. Grease and flour large sheet pan. Bake at 350 degrees for 25 minutes. Frost when cool.

Frosting:

1-8 oz. cream cheese, softened

1 cube softened butter

2 t. vanilla

1 lb. powdered sugar

Whip all until smooth.

Cobbler

1 stick butter

1 c. flour

1 c. sugar

1 T. baking powder

1 c. milk

1 qt. canned fruit of any sort

Melt butter in a bread loaf pan. Mix flour, sugar, baking powder and milk in a bowl and pour over butter. Do not mix! Pour quart jar of fruit (including any juice) over top of batter mixture. Bake at 350 degrees for 1 hour.

Easy Fruit Dip

2 (8 oz.) pkgs. cream cheese, softened

1 (13 oz.) jar marshmallow creme

Combine ingredients, mixing at medium speed until well blended. Serve with fruit or pound cake cubes.

Variations: Add 1 T. orange juice and 1 t. grated orange peel.

Add 1 T. grated orange peel and a dash of ginger.

Frosting

1 lb. powdered sugar

rounded 1/3 c. shortening

2 heaping soup spoons cocoa

1 shake salt

1 t. vanilla

milk little by little

Mix all until just blended. Add milk to desired consistency and beat on high for 2 minutes.

For vanilla just omit cocoa.

Pizza Dough

3/4 c. plus 3 T. warm water

3 c. flour

2 T. powdered milk

3 1/2 T. sugar

1 t. salt

2 T. dried herbs of your choice (optional)

3 T. butter, cut into 4 pieces

2 t. yeast

Layer ingredients into bread maker in order. Select dough cycle. When done, place dough on lightly oiled surface and let sit for 15 minutes. Roll out or press into pizza pan. Add toppings. Bake at 400 degrees for 15-20 minutes. For thicker crust, let rise before baking.

Golden Harvest Muffins

2 c. flour

2 c. whole wheat flour

2 c. sugar

4 t. baking soda

4 t. cinnamon

1 t. salt

1/2 t. cloves

4 cups shredded apples or zucchini

1 c. shredded carrots or apples

1 c. coconut

1 c. raisins

1 c. applesauce

1/2 c. oil

1/2 c. milk

2 t. vanilla

3 eggs, beaten

Combine first 7 ingredients. Add next 4. Mix well. Add applesauce, oil, milk, vanilla and eggs. Stir just until moist. Fill greased muffins cups 3/4 full. Bake at 350 degrees for 20 minutes. Remove to wire rack immediately. Makes a lot.

Mormon Muffins

2 c. boiling water

1 T. plus 2 t. baking soda

1 c. Crisco

2 c. sugar

4 eggs

1 qt. buttermilk

5 c. flour

1 t. salt

4 c. 100% bran buds

2 c. 40% bran flakes

1 c. chopped walnuts or pecans (optional)

Add soda to hot water and let cool. Whip shortening and sugar until light and fluffy. Add eggs slowly; mix well. Add buttermilk, flour and salt; mix well. Add soda water very slowly. Fold cereals into mixture. Spoon into greased muffin tins. Bake at 350 degrees for 18 minutes.

Focaccia Bread

1 loaf frozen bread dough

2 cloves garlic, minced

1 1/2 c. shredded mozzarella

4 oz. romano cheese

2-3 roma tomatoes, sliced

dried oregano

Defrost dough. Roll into circle on pizza stone. Spread garlic over the top; sprinkle with oregano. Top with sliced tomatoes. Mix romano with mozzarella and spread over tomatoes. Bake at 425 degrees for 15-20 minutes or until dough is cooked through.