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| Ritzy Dessert 40 Ritz crackers, finely crushed 2 pkgs. instant chocolate pudding 1/2 Cup Butter, melted 1/2 Cup Milk 1/4 Cup Sugar 1 large Cool Whip 1 Quart Vanilla ice cream 6 Heath candy bars, finely crushed Combine cracker crumbs, sugar and butter. Pat into a 9 x 13 pan. In a mixing bowl, whip together pudding and milk, will be thick. Add the ice cream. Pour onto crust. Top with Cool Whip and sprinkle with Heath bars, if desired. Lemon Bars 1/3 Cup Margarine 2 Tbsp. Flour 1 Cup Sugar, divided 3 Tbsp. Lemon juice 1 Cup Flour 1/4 tsp. Baking powder 2 Eggs Powdered Sugar Beat margarine for 30 seconds. Add 1/4 cup of the sugar. Beat till combined. Beat in the 1 cup flour till crumbly. Press into the bottom of an ungreased 8-inch square pan. Bake in a 350 degree oven for 15 to 18 minutes. Meanwhile, combine eggs, the remaining sugar, the 2 Tbsp. flour, lemon juice and baking powder. Beat for 2 minutes or till thoroughly combined. Pour over hot baked crust. Bake in a 350 degree oven about 20 minutes more or till lightly browned around the edges and the center is set. Cool on a wire rack. If desired, sift powdered sugar over top. Apple Crisp 4 Cups Apples, sliced and peeled 3/4 tsp. Cinnamon 2 Tbsp. sugar 3/4 tsp. Nutmeg 2/3 to 3/4 Cup Brown sugar 1/3 Cup Butter, softened 1/2 Cup Flour 1/4 Cup Chopped nuts, optional 1/2 Cup Oatmeal Heat oven to 375 degrees. Grease an 8-inch baking dish. For filling, thaw apples, if frozen. Do not drain. Place sliced apples in baking dish and stir in sugar. Blend remaining ingredients until mixture is crumbly. Spread over apples. Bake 30 to 35 minutes or until apples are tender and topping is golden brown. Serve warm with ice cream, if desired. Serves 6. Dirt Cups 2 Cups Cold milk 1 tub (8 oz.) Cool Whip 1 pkg. Chocolate instant pudding 1 pkg. (16 oz.) Chocolate sandwich cookies, crushed Pour milk into large bowl. Add pudding mix. Beat with whisk until well blended, 1 to 2 minutes. Let stand 5 minutes. Stir in Cool Whip and half of the crushed cookies. Place 1 Tbsp. crushed cookies into cups. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. For Sand Cups: Change to vanilla pudding and 1 (12 oz.) pkg. vanilla wafers. Decorate with gummi worms, if desired. Chocolate Easter Eggs Peanut Butter Filling: Frosting: 1 pound Powdered sugar (4 cups) 1/3 Cup Margarine or butter 1 1/2 Cups Peanut butter 4 1/2 Cups Powdered sugar 1/2 tsp. Vanilla 1/4 Cup Milk 3 to 4 Tbsp. Milk 1 1/2 tsp. Vanilla Coating: 12 ounces Chocolate flavored coating For the filling, combine all ingredients except milk in a large mixer bowl. Mix thoroughly with your hands. Add milk, one Tbsp. at a time, till mixture is moist enough to mold and not crumbly. For each egg, mold 1/4 cup of the mixture into an egg shape (makes 12 eggs). Place on a wax paper lined baking sheet. Allow to dry 6 hours or overnight. To coat eggs, in a heavy saucepan, heat chocolate coating over low heat, stirring constantly, till melted. Remove from heat. Dip eggs, one at a time, into chocolate coating. Place covered eggs on a wax paper lined baking sheet. For frosting, in a mixer bowl, beat margarine till fluffy. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in the milk and vanilla. Beat in remaining sugar. Beat in extra milk, if necessary, to make frosting of piping consistency. Tint with desired food colorings. Pipe frosting onto eggs. Note: May want to cut frosting recipe in half. Recess Peanut Butter Cups 8 oz. Milk chocolate bar 4 Tbsp. Margarine 1 1/2 Cups Peanut butter Melt chocolate and margarine and half of peanut butter in microwave about 1 1/2 minutes, stirring frequently. Heat remaining peanut butter to pouring consistency, in microwave. Line a cookie sheet with 24 miniature muffin liners. Spoon 1 Tbsp. of chocolate mixture into each liner. Divide peanut butter among liners. Divide remaining chocolate mixture over peanut butter. Chill. Easy Fudgy Pudding Cake 1 Cup Bisquick 3/4 Cup Hershey's syrup, divided 1/4 Cup Cocoa 1 tsp. Vanilla 1 can (14 oz.) Sweetened condensed milk, divided 1/2 Cup Hot water Heat oven to 375 degrees. Grease 8-inch square baking dish. In medium bowl, combine Bisquick and cocoa; stir in 1 cup sweetened condensed milk, 1/4 cup syrup and vanilla until blended. Spoon evenly into prepared pan. In small bowl, combine remaining milk, remaining 1/2 cup syrup and hot water. Pour liquid mixture carefully over top of mixture in pan; do not stir. Bake 25 to 30 minutes or until center is set and cake begins to pull away from sides of pan. Let stand 15 minutes; spoon into dessert dishes, spooning pudding from bottom of pan over top. Serve warm; garnish with Cool Whip or ice cream, if desired. Refrigerate leftovers. Makes 4 to 6 servings. Welcome Home Chocolate Bars 1/2 Cup Butter or margarine 1 Cup Chocolate chips 1 1/2 Cups Graham cracker crumbs 1 Cup Peanut butter chips 1 can (14 oz.) Sweetened condensed milk Preheat oven to 350 degrees. In 9 x 13 baking pan, melt butter in oven. Sprinkle crumbs evenly over butter; pour milk evenly over crumbs. Then top with remaining ingredients; press down firmly. Bake 25 to 30 minutes, or until lightly browned. Cool and cut into bars. Chocolate Chip Cookie Cheesecake Bars 2 pkgs. Chocolate chip cookie dough (1 softened at room temp. and 1 put in freezer) 2 pkgs. (8 oz.) Cream cheese 2 Eggs 1/2 Cup Sugar 1 tsp. Vanilla In a sprayed 9 x 13 pan, roll out the soft cookie dough. Next, beat until fluffy: cream cheese, sugar, eggs and vanilla. Spread over bottom layer of cookie dough. Slice frozen cookie dough and place on top of cheese layer. Bake at 350 degrees for 25 to 35 minutes. Preparation time: 15 minutes. Scotch-A-Roos 1 Cup Sugar 5 Cups Rice Krispies 1 Cup Light corn syrup 1 Cup Chocolate chips 1 Cup Peanut butter 1 Cup Butterscotch chips Mix sugar and syrup together and bring to a boil. Take off heat. Mix in peanut butter; stir until smooth. Put Rice Krispies in. Stir until well coated. Put in a buttered pan. Cool until firm. Mix chips in double boiler. Stir until melted. Spread. Cool. Cut. Caramel Illini Bars 50 Light caramels 1 Cup Chopped nuts 1/3 Cup Evaporated milk 3/4 Cup Margarine, melted 1 German chocolate cake mix 1/3 Cup Evaporated milk 1 Cup Chocolate chips Melt caramels and 1/3 cup evaporated milk; set aside. Combine cake mix, 1/3 cup evaporated milk, margarine and nuts. Stir until dough holds together. Put half of cake mixture into 9 x 13 baking pan and bake at 350 degrees for 6 minutes. Spread caramel mixture and chocolate chips over baked mixture, then spread or drop other half of cake mixture over top. Bake 15 to 18 minutes. Oreo Cookie Dessert 1 large pkg. Oreo cookies 2 Cups Milk 2 large pkgs. Chocolate instant pudding 1 qt. Vanilla ice cream 2 large pkgs. Vanilla instant pudding 1 medium Cool Whip Crush enough Oreos to cover the bottom of a 9 x 13 pan. In a bowl, mix the puddings, milk and ice cream until smooth. Pour over cookie base. Top with Cool Whip and sprinkle with crushed Oreos. Oreo Surprise 1 pkg. Oreo cookies 1 (8 oz.) tubs Cool Whip 3/4 Cup Butter, melted 1 pkg. Chocolate pudding 1 pkg. Cream cheese 1 pkg. Vanilla pudding 1 Cup Powdered sugar 3 Cups Cold milk Crush all but 6 or 8 Oreos in 9 x 13 baking pan. Pour melted butter over Oreos and press to form crust. In mixing bowl, beat cream cheese, powdered sugar and one tub (8 oz.) Cool Whip until smooth. Spread over Oreo crust. In mixing bowl, combine both packages of pudding and milk. Beat until thickened. Pour over cream cheese layer. Top with second tub of Cool Whip. Crush remaining Oreos over top. Serves 12 to 14. Toll House Peanut Butter Golden Brownies 2 1/4 Cups Flour 1 1/4 Cup Sugar 2 1/2 tsp. Baking powder 1 1/4 Cup Brown sugar 1/2 tsp. Salt 1 tsp. Vanilla 2/3 Cup Butter, softened 3 Eggs 2/3 Cup Peanut butter 1 pkg. (12 oz.) Chocolate chips, divided Preheat oven to 350 degrees. In small bowl, combine flour, baking powder and salt; set aside. In large bowl, combine butter, peanut butter, sugars and vanilla; beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup chocolate chips. Spread evenly into well greased 9 x 13 baking dish. Bake at 350 degrees for 30 to 32 minutes. Remove from oven and sprinkle top with remaining cup of chocolate chips. Let chips stand about 5 minutes until they become shiny and soft. Spread evenly over top of brownies. Cool completely. Cut into squares. Rocky Road Bars 1 Cup Butter or margarine, melted 2 Cups Flour 1 Cup Sugar 1 tsp. Vanilla 1 Egg yolk 1/4 tsp. Salt Mix all ingredients together, and press onto cookie sheet. Bake 10 to 12 minutes. Take out of oven put 1/4 cup chopped walnuts on top, then put 1 1/4 cups chocolate chips on top, then 1 1/2 cups of marshmallows on top of dough while it's still warm. Stick in the oven for 3 minutes at 350 degrees. Let it cool. Cut into bars. O'Henry Bars 2/3 Cup Butter, melted 4 Cups Oatmeal 1/2 Cup Dark corn syrup 1 Cup Chocolate chips 1 Tbsp. Vanilla 2/3 Cup Peanut butter 1 Cup Brown sugar Mix butter, syrup, vanilla and brown sugar. Add oatmeal. Pat into a buttered pan; bake in 350 degree oven for 12 minutes or until edges are lightly browned. Cool. Melt chocolate chips and peanut butter, and spread over crust. Cool completely and cut into squares. Chewy Granola Bars 3/4 Cup Margarine, melted Dash of salt 1 Cup Brown sugar 4 Cups Oatmeal 1/2 Cup Honey 1 1/2 Cups Nuts, chopped 1 tsp. Vanilla Mix together first 5 ingredients. Add oatmeal and nuts to mixture. Put in greased 9 x 13 pan. Bake at 450 degrees for 12 to 15 minutes. Do not overbake. You can add dates, raisins, coconut, chocolate chips, if you desire. Peanut Butter Cup Squares 1 Cup Butter 3 1/2 Cups Powdered Sugar 1 Cup Peanut butter 1 pkg. (12 oz.) Chocolate chips 2 Cups Graham cracker crumbs (24 crackers) Melt together peanut butter and butter over low heat. Then add the graham cracker crumbs and powdered sugar. Put in a 9 x 13 pan. Melt the chocolate chips and spread over the top. Peanut Butter Fingers Cream: 1/2 tsp. Baking soda 1/2 Cup Butter 1/4 tsp. Salt 1/2 Cup Sugar 1/2 tsp. Vanilla 1/2 Cup Brown sugar Stir In: Blend In: 1 Cup Flour 1 Egg 1 Cup Oatmeal 1/3 Cup Peanut butter Spread in ungreased 9 x 13 pan and bake at 350 degrees for 20 to 25 minutes. Remove from oven and sprinkle with 1 cup chocolate chips. Let stand 5 minutes, and then spread chocolate evenly. Combine 1/2 cup powdered sugar, 1/4 cup peanut butter and 2 to 4 Tbsp. milk. Mix well. Drizzle peanut butter mixture over brownies and cool. Cut into bars. Grandma's Chocolate Brownies 2 Cups Sugar 2 tsp. Vanilla 1/2 Cup Cocoa 1 1/2 Cups Flour 1 Cup Butter, melted 1 tsp. Salt 4 Eggs 1/2 cup Chopped nuts, optional In a large saucepan melt margarine. Take off heat. Add sugar and cocoa. Stir. Beat in eggs one at a time. Stir in vanilla. Put measured flour and salt over batter and stir. Pour into greased 9 x13 pan. Bake in 375 degree oven for 25 minutes. Cool and frost. Rice Krispie Treats 1/4 Cup Margarine or butter 6 cups Rice Krispies 4 Cups Miniature marshmallows Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies; stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 9 x 13 pan. Cool. Caramel Morsel Bars 1 (14 oz.) bag Kraft caramels 1 Cup Cocktail peanuts 3 Tbsp. Water 1 Cup Chocolate chips 5 Cups Rice Krispies 1 Cup Butterscotch chips Melt caramels with water in saucepan over low heat. Stir frequently until sauce is smooth. Pour over cereal and nuts that have been mixed together. Toss until well coated. With greased fingers, press mixture into greased 9 x 13 pan. Sprinkle morsels on top. Place in 200 degree oven for 5 minutes or until morsels soften enough to spread. Spread softened morsels until blended to form icing. Cool. Cut into bars. Gooey Butter Cake Bars Crust: Filling: 1 box Yellow cake mix 8 ounces Cream cheese, softened 2 Eggs 2 Eggs 1/2 Cup Butter, softened 3 Cups Powdered sugar Crust: Mix together cake mix, eggs and softened butter. Press into bottom of a greased 9 x 13 pan. Filling: With a mixer, combine cream cheese, eggs and sugar till smooth. Pour over crust and bake for 35 to 40 minutes at 350 degrees. Variations: Lemon cake with 1 tsp. lemon juice and 1 tsp. lemon peel in filling. Chocolate cake mix with peanut butter chips in filling. Yellow cake mix with rum extract, coconut and crushed pineapple in filling. The variety is limited only by your imagination. Buckeye Cookie Bars 1 pkg., Chocolate cake mix 1 Cup Chopped peanuts 1/4 Cup Oil 1 can (14 oz.) Sweetened condensed milk 1 Egg 1/2 Cup Peanut butter Preheat oven to 350 degrees (325 degrees for glass dish). In large mixer bowl, combine cake mix, oil and egg; beat on medium speed until crumbly. Stir in peanuts. Reserving 1 1/2 cups crumb mixture, press remainder firmly on bottom of greased 9 x 13 pan. In medium bowl, beat milk with peanut butter until smooth; spread over prepared crust. Sprinkle with reserved crumb mixture. Bake 25 to 30 minutes or until set. Cool. Cut into bars. Store loosely covered at room temperature. Cheesecake Topped Brownies 1 pkg. Fudge brownie mix 1 can (14 oz.) Sweetened condensed milk 1 pkg. Cream cheese, softened 1 Egg 2 Tbsp. Margarine or butter, softened 2 tsp. Vanilla 1 Tbsp. Cornstarch Chocolate Frosting ready-to-spread, optional Preheat oven to 350 degrees. Prepare brownie mix as package directs. Spread into well greased 9 x 13 pan. In small mixer bowl, beat cream cheese, margarine and cornstarch until fluffy. Gradually beat in milk then egg and vanilla until smooth. Pour evenly over brownie batter. Bake 45 minutes or until top is lightly browned. Cool. Spread with frosting if desired. Cut into bars. Store covered in refrigerator. Rich -n- Creamy Brownie Squares Brownies: Topping: 1 pkg. Brownie mix 1 pkg. (8 oz.) Cream cheese, softened 2 Eggs 2 Eggs 1/3 Cup Water 1 pound (3 1/2 Cups) Powdered sugar 1/4 Cup Oil 1 tsp. Vanilla 1/2 Cup Chopped pecans Preheat oven to 350 degrees. Grease 9 x 13 pan. For brownies, combine brownie mix, eggs, water, oil and nuts in large bowl. Stir with spoon until well blended (about 50 strokes). Spread evenly in pan. For topping, beat cream cheese in large bowl at medium speed with electric mixer until smooth. Spread evenly over brownie mixture. Bake at 350 degrees for 45 to 50 minutes. Edges and top will be golden brown and have a shiny appearance. Cool completely. Refrigerate until well chilled. Cut into squares. Toffee Squares 4 1/2 Cups Oatmeal 1/2 tsp. salt (optional) 1 Cup Brown sugar 1 pkg. (12 oz.) Chocolate chips 3/4 Cup Margarine or butter, melted 2/3 Cup Chopped nuts (optional) 1/2 Cup Corn syrup Heat oven to 400 degrees. Grease 15 x 10-inch jelly roll pan. Combine oatmeal, brown sugar, margarine, corn syrup, vanilla and salt; mix well. Firmly press mixture into prepared pan. Bake about 18 minutes or until mixture is brown and bubbly. Remove from oven. Immediately sprinkle chocolate morsels evenly over toffee. Let stand 10 minutes. Spread chocolate evenly over toffee; sprinkle with nuts. Cool completely. Cut into squares. Store tightly covered in cool, dry place. About 6 dozen. Cherry Angel Delight 1 large prepared angel food cake 1 1/2 Cups Cold milk 1 can (21oz.) Cherry pie filling 1 Cup (8 oz.) Sour cream 1 pkg. Vanilla instant pudding mix Cut or tear cake into 1/2-inch pieces to measure 8 cups. Place half the cake cubes in a 9 x 9 baking pan. Reserve 1/3 cup of pie filling; spread remaining filling over cake. Top with remaining cake cubes. Combine the pudding mix, milk and sour cream. Spoon over cake. Cover and chill. To serve, cut into squares and top with reserved cherries. Cherry Crisp Pastry: 1 Cup Cherry juice 1/4 tsp. Salt 4 Cups Pitted tart red cherries 1/2 Cup Brown sugar Few drops red food coloring, optional 1 Cup Flour Topping: 1/2 Cup Butter or margarine 1 1/2 Cups Oatmeal Filling: 1/2 Cup Brown sugar 1 Cup Sugar 1/4 Cup Flour 1/4 Cup Cornstarch 5 Tbsp. Butter or margarine, melted To make pastry, combine salt, brown sugar and flour in a mixing bowl. Cut in butter. Press into a 2-qt. or 11 x 7-inch baking dish. Bake at 350 degrees for 15 minutes. For filling, combine sugar and cornstarch in a saucepan. Stir in juice. Cook over medium heat until thick, stirring constantly. Fold in cherries and food coloring, if desired. Pour over baked crust. Combine all topping ingredients; sprinkle over filling. Bake for 20 to 25 minutes or until golden brown and bubbly around edges. Cherry Rhubarb Cobbler Filling: 1 Cup Sugar 1 can (21 oz.) Cherry pie filling 1 Egg 3 Cups Chopped rhubarb 1 Cup Flour 1 Cup Sugar 1 tsp. Baking powder 4 Tbsp. Butter or margarine 1/2 Cup Milk Crust: 1/2 Cup Shortening Spread fruit in a 9 x 13 baking dish. Sprinkle with sugar and dot with butter. For crust, cream shortening and sugar in a mixing bowl. Add egg and beat well. Set aside. Combine flour and baking powder; add alternately with milk to creamed mixture. Pour over fruit; bake at 350 degrees for 50 to 60 minutes. Fudge Puddles 1/2 Cup Butter or margarine, softened Fudge Filling: 1/2 Cup Peanut butter 1 Cup Milk chocolate chips 1/2 Cup Sugar 1 Cup Semisweet chocolate chips 1/2 Cup Brown sugar 1 can (14 oz.) Sweetened condensed 1 Egg milk 1/2 tsp. Vanilla 1 tsp. Vanilla 1 1/4 Cup Flour Chopped peanuts 3/4 tsp. Baking soda 1/2 tsp. Salt In a mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla. Stir together flour, baking soda and salt; add to creamed mixture. Mix well. Chill for 1 hour. Shape into 48 balls, 1 inch each. Place in lightly greased mini-muffin tins. Bake at 325 degrees for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make "wells" in the center of each by lightly pressing with a melon baller. Cool in pans for 5 minutes, then carefully remove to wire racks. For filling, melt chocolate chips in a double boiler over simmering water. Stir in milk and vanilla; mix well. Using a small pitcher or pastry bag, fill each shell with filling. Sprinkle with peanuts. Leftover filling can be stored in the refrigerator and served warm over ice cream. Chocolate Creme Cakes 1 pkg. Chocolate cake mix Filling: 1 pkg. Chocolate instant pudding mix 3 Tbsp. Flour 3/4 Cup Oil 1 Cup Milk 3/4 Cup Water 1/2 Cup Butter or margarine, softened 4 Eggs 1 Cup Sugar 1 tsp. Vanilla In a mixing bowl, combine cake and pudding mixes, oil, water and eggs; mix well. Pour into a greased and floured 9 x 13 baking pan. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely. In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a mixing bowl, cream the butter, shortening, sugar and vanilla; beat in milk mixture until sugar is dissolved, about 5 minutes. Split cake into two horizontal layers. Spread filling over the bottom layer; cover with top layer. Cut into serving-size pieces. Freeze in an airtight container for up to one month. Remove from freezer 1 hour before serving. Yield: 12-18 servings. Chocolate Dream Dessert 1 pkg. Chocolate cake mix 1 tub (12 oz.) Cool Whip, thawed 1 pkg. Vanilla instant pudding mix 1/2 Cup Chopped pecans 1 Cup Chocolate syrup, divided Prepare and bake cake according to package directions, using a greased 9 x 13 baking pan. Cool on a wire rack. Meanwhile, prepare pudding according to package directions; pour into a 9 x 13 dish. Tear cake into small pieces and gently push down into pudding. Drizzle with 3/4 cup of chocolate syrup. Spread with Cool Whip. Drizzle with remaining chocolate syrup. Sprinkle with pecans, if desired. Refrigerate until serving. Fudgy Chocolate Cookie Bars 1 3/4 Cup Flour 1 pkg. (12 oz.) Chocolate chips 3/4 Cup Powdered sugar 1 can (14 oz.) Sweetened condensed milk 1/4 Cup Cocoa 1 tsp. Vanilla 1 Cup Cold margarine or butter 1 Cup Chopped nuts Preheat oven to 350 degrees. In medium bowl, combine flour, sugar and cocoa; cut in margarine until crumbly (mixture will be dry). Press firmly on bottom of 9 x 13 pan. Bake 15 minutes. Meanwhile, in medium saucepan, over medium heat, melt 1 cup chips with milk and vanilla. Pour evenly over prepared crust. Top with nuts and remaining 1 cup chips; press down firmly. Bake 20 minutes or until set. Cool. Chill if desired. Cut into bars. Store tightly covered. Chocolate Chip Toffee Bars 2 1/3 Cup Flour 1 pkg. (12 oz.) Chocolate chips 2/3 Cup Brown sugar 1 can (14 oz.) Sweetened condensed milk 3/4 Cup Margarine 1 pkg. (10 oz.) Toffee bits 1 Egg, slightly beaten Preheat oven to 350 degrees. In large bowl, stir together flour and sugar. Cut in margarine until crumbly. Add egg; mix well. Stir in 1 1/2 cups chocolate chips. Reserve 1 1/2 cups mixture. Press remaining crumb mixture onto bottom of 9 x 13 greased baking dish. Bake 10 minutes. Pour sweetened condensed milk evenly over crust; top with 1 1/2 cups toffee bits. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top. Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining 1/4 cup toffee bits. Cool completely. Cut into bars. One Bowl Brownies 4 squares Unsweetened chocolate 3 Eggs 3/4 Cup Margarine 1 tsp. Vanilla 2 Cups Sugar 1 Cup Flour Heat oven to 350 degrees (325 degrees for glass baking dish). Microwave chocolate and margarine in microwavable bowl on HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until blended. Mix in eggs and vanilla. Stir in flour. Spread in greased 9 x 13 pan. Bake 30 minutes or until toothpick comes out with fudgy crumbs. Do Not Overbake. Cool in pan. Chocolate Streusel Bars 1 3/4 Cup Flour 1 can (14 oz.) Sweetened condensed milk 1 1/2 Cup Powdered sugar 1 Egg 1/2 Cup Cocoa 2 tsp. Vanilla 1 Cup Cold margarine or butter 1/2 Cup Chopped walnuts 1 pkg. (8 oz.) Cream cheese, softened Preheat oven to 350 degrees. In large bowl, combine flour, sugar and cocoa. Cut in margarine, until crumbly (mixture will be dry). Reserve 2 cups crumb mixture; press remainder on bottom of 9 x 13 pan. Bake 15 minutes. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Add egg and vanilla; mix well. Pour over prepared crust. Combine nuts with reserved crumb mixture; sprinkle evenly over cheese mixture. Bake 25 minutes or until bubbly. Cool. Chill. Cut into bars. Store covered in refrigerator. Double Chocolate Fantasy Bars 1 pkg. Chocolate cake mix 1 can (14 oz.) Sweetened condensed milk 1/3 Cup Oil 1 Cup Chocolate chips 1 Egg 1 tsp. Vanilla 1 Cup Chopped nuts Dash salt Preheat oven to 350 degrees. In large mixer bowl, beat cake mix, oil and egg on medium speed until crumbly. Add nuts. Reserving 1 1/2 cups crumb mixture; press remaining firmly on bottom of greased 9 x 13 baking dish. In small saucepan combine remaining ingredients. Over medium heat, cook and stir until chips melt. Pour evenly over prepared crust. Top with reserved crumb mixture. Bake 25 to 30 minutes or until bubbly. Cool. Cut into bars. Store loosely covered at room temperature. Magic Cookie Bars 1/2 Cup Margarine or butter 1 Cup Chocolate chips 1 1/2 Cup Graham cracker crumbs 1 1/3 Cup Flaked coconut 1 can (14 oz.) Sweetened condensed milk 1 Cup Chopped nuts Preheat oven to 350 degrees (325 degrees for glass dish). In 9 x 13 baking dish, melt margarine in oven. Sprinkle crumbs over margarine; pour milk evenly over crumbs. Top with remaining ingredients; press down. Bake 25 to 30 minutes or until lightly browned. Cool. Chill if desired. Store loosely covered at room temperature. Chipper Bars 2 Cups Oatmeal 3/4 Cup Butter or margarine, softened 1 Cup Flour 1 can (14 oz.) Sweetened condensed milk 1 Cup Brown sugar 1/3 Cup Peanut butter 1/2 tsp. Baking soda 1 Cup Chocolate chips 1/2 tsp. Salt In a large bowl stir together oatmeal, flour, brown sugar, soda and salt till just combined. Cut in butter till mixture is crumbly. Reserve 1 1/2 cups of the crumb mixture. Press the remaining into the bottom of a greased 9 x 13 baking dish; set aside. In a small bowl stir together the milk and peanut butter. Carefully pour over the crumb crust. Sprinkle with the chocolate pieces. Sprinkle evenly with the reserved crumb mixture. Bake at 350 degrees for about 30 minutes or until golden brown. Cool on a wire rack. Makes 24 bars. Triple Layer Chocolate Bars 1 1/2 Cups Graham cracker crumbs 1 Egg 1/2 Cup Cocoa, divided 1 tsp. Vanilla 1/4 Cup Sugar 1/2 tsp. Baking powder 1/3 Cup Butter or margarine, melted 3/4 Cup Chopped nuts 1 can (14 oz.) Sweetened condensed milk 2 Cups Chocolate chips 1/4 Cup Flour Heat oven to 350 degrees. Combine crumbs, 1/4 cup cocoa, sugar and butter; press firmly on bottom of 9 x 13 baking dish. In large mixer bowl, beat milk, flour, remaining 1/4 cup cocoa, egg, vanilla and baking powder. Stir in nuts. Spread evenly over prepared crust; top with chips. Bake 20 to 25 minutes or until set. Cool; cut into bars. Store tightly covered at room temperature. Chocolate White Treasure Brownies 1 Cup Flour 2 Tbsp. Water 1/4 tsp. Baking soda 1 Cup Chocolate chips 1/4 tsp. Salt 1 tsp. Vanilla 3/4 Cup Sugar 2 Eggs 1/3 Cup Butter 1 pkg. (10 oz.) Premier White Treasures baking pieces Preheat oven to 325 degrees. In small bowl, combine flour, baking soda and salt; set aside. In small saucepan over medium heat, combine sugar, butter and water. Bring just to a boil; remove from heat. Add chocolate chips and vanilla. Stir until chocolate melts and mixture is smooth. Transfer to large bowl. Add eggs, one at a time, beating well after each addition. Gradually blend in flour mixture. Stir in White Treasures baking pieces. Spread into greased 9-inch baking pan. Bake 30 to 35 minutes. Cool completely. Cut into bars. Pumpkin Cheesecake Bars 1 pkg. Pound cake mix 1 can (14 oz.) Sweetened condensed milk 3 Eggs 1 can (16 oz.) Pumpkin 2 Tbsp. Margarine or butter, melted 1/2 tsp. Salt 4 tsp. Pumpkin pie spice 1 Cup Chopped nuts 1 pkg. (8 oz.) Cream cheese, softened Preheat oven to 350 degrees. In large mixing bowl, on low speed, combine cake mix, 1 egg, margarine and 2 tsp. pumpkin pie spice until crumbly. Press onto bottom of 15 x 10-inch jellyroll pan; set aside. In large mixing bowl, beat cheese until fluffy. Gradually beat in milk, then remaining 2 eggs, pumpkin, remaining 2 tsp. pumpkin pie spice and salt; mix well. Pour over crust; sprinkle nuts on top. Bake 30 to 35 minutes or until set. Cool. Chill; cut into bars. Store in refrigerator. Chocolate Eclairs 1 Cup Water 1 Cup Whipping cream 1/2 Cup Butter or margarine 1/4 Cup Powdered sugar 1 Cup Flour 1 tsp. Vanilla 1/4 tsp. Salt Frosting: 4 Eggs 2 squares (1 oz. each) Semisweet chocolate Filling: 2 Tbsp. Butter or margarine 1 pkg. Vanilla instant pudding mix 1 1/4 Cups Powdered sugar 2 1/2 Cups Cold milk 2 to 3 Tbsp. Hot water In a saucepan, bring water and butter to a boil, stirring constantly until butter melts. Reduce heat to low; add the flour and salt. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat; add eggs, one at a time, beating well after each addition until batter becomes smooth. Using a tablespoon or pastry tube with a no. 10 or larger tip, form dough into 4-in. x 1 1/2-in. strips on a greased baking sheet. Bake at 400 degrees for 35 to 40 minutes or until puffed and golden. Immediately cut a slit in each to allow steam to escape. Cool on a wire rack. In a mixing bowl, beat pudding mix and milk according to package directions. In another mixing bowl, whip the cream until soft peaks form. Beat in sugar and vanilla; fold in pudding. Split eclairs; remove soft dough from inside. Fill eclairs (chill remaining filling for another use). For frosting, melt chocolate and butter in a saucepan over low heat. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in the refrigerator. Yield: 9 servings. No Bake Bars 4 Cups Cheerios 1 Cup Light corn syrup 2 Cups Rice Krispies 1 Cup Sugar 2 Cups Dry roasted peanuts 1 1/2 Cups Peanut butter 2 Cups M&M's 1 tsp. Vanilla In a large bowl, combine the 1st four ingredients; set aside. In a saucepan, bring corn syrup and sugar to a boil, stirring frequently. Remove from heat; stir in peanut butter and vanilla. Pour over cereal mixture and toss to coat evenly. Spread into a greased 15 x 10-inch baking pan. Cool. Mini Morsel Cupcakes Cupcakes: Chocolate Frosting: 2 1/2 Cups Flour 1 Cup Chocolate Mini Morsels 2 1/4 tsp. Baking powder 1/2 Cup Butter, softened 1/2 tsp. Salt 2 1/2 Cups Powdered sugar 1 Cup Butter, softened 1/4 Cup Milk 1 1/2 Cups Sugar 1 tsp. Vanilla 2 tsp. Vanilla 4 Eggs 1 Cup Milk 1 Cup Chocolate Mini Morsels Cupcakes: Preheat oven to 375 degrees. In bowl, combine flour, baking powder and salt; set aside. In mixer bowl, beat butter, sugar and vanilla until creamy. Add eggs, beating well after each. Blend in flour mixture alternately with milk. Stir in 3/4 cup mini morsels. Spoon batter into 24 paper-lined muffin cups. Bake 18 to 22 minutes or until tops spring back when lightly pressed. Cool. Spread with Chocolate Frosting. Sprinkle with remaining 1/4 cup mini morsels. Frosting: Melt mini morsels. Cool. In mixer bowl, beat butter, powdered sugar, milk, vanilla and melted chocolate until creamy. Mom's Bread Pudding 3 slices Bread 1 tall can Evaporated milk or 1 2/3 Cup whole milk 2 Eggs 1 Cup Boiling water 1/2 Cup Sugar Cinnamon and nutmeg 1/4 tsp. Salt Butter Break bread into small pieces. Place in greased dish. Beat eggs; add sugar, salt and milk. Stir in water and spices. Pour into dish over bread. Dot with butter. Bake in 350 degree oven for 45 minutes. Black Forest Mousse 1 square Unsweetened chocolate, melted 1/2 tsp. Almond extract 1 can (14 oz.) Sweetened condensed milk 2 Cups (1 pint) Whipping cream, whipped 1 Cup Water 1 can (21 oz.) Cherry pie filling, chilled 1 pkg. Chocolate instant pudding mix In large mixer bowl, beat chocolate with milk. Beat in water, then pudding mix and almond extract. Freeze 5 minutes. Fold in whipped cream. Spoon into 10 to 12 dessert dishes. Stir 1/4 tsp. almond extract into pie filling; spoon over dessert. Caramel Apple Oat Squares 1 3/4 Cups Flour 1 Cup Cold margarine 1 Cup Oatmeal 1 Cup Chopped walnuts 1/2 Cup Brown sugar 1 can (14 oz.) Sweetened condensed milk 1/2 tsp. Baking soda 1 can (21 oz.) Apple pie filling 1/2 tsp. Salt 20 caramels, unwrapped Preheat oven to 375 degrees. In large bowl, combine flour, oatmeal, sugar, baking soda and salt; cut in margarine until crumbly. Reserving 1 1/2 cups crumb mixture, press remainder on bottom of 9 x 13 pan. Bake 15 minutes. Add nuts to reserved crumb mixture. In heavy saucepan over low heat, melt caramels with sweetened condensed milk, stirring until smooth. Spoon apple filling over prepared crust, top with caramel mixture, then reserved crumb mixture. Bake 20 minutes or until set. Cool. Serve warm with ice cream or Cool Whip, if desired. Grandma's Pumpkin Pie Squares 1 Cup Flour 1/2 Cup Brown sugar 1/2 Cup Oatmeal 1/2 Cup Shortening Mix together and press in greased 9 x 13 pan. Bake in 350 degrees oven for 15 minutes. Mix together remaining ingredients and pour over the crust and bake for 20 minutes. 1 can (1 lb.) Pumpkin 3/4 Cup Brown sugar 1 can (13 1/2 oz.) Evaporated milk 1 Tbsp. Pumpkin pie spices 2 Eggs 1/2 tsp. Salt While that is baking prepare the topping. When the 20minute is up sprinkle the topping over the top and bake an additional 15 to 20 minutes. Topping: 1/2 Cup Brown sugar 2 Tbsp. Butter 1/2 Cup Chopped nuts Mom's Rhubarb Crunch 1 Cup Flour 1/2 Cup Crisco, melted 3/4 Cup Oatmeal 1 tsp. Cinnamon 1 Cup Brown sugar Press 1/2 crumbs in a 9-inch square cake pan. Cover with 4 cups rhubarb. Combine: 1 1/2 Cups Sugar 1 Cup Water 4 Tbsp. Cornstarch 1 tsp. Vanilla Cook until thick and clear, it will thicken more when it bakes. Pour over rhubarb. Top with rest of crumbs. Bake at 350 degrees for 1 hour. Cut into squares and serve. Pumpkin Cake Roll 3 Eggs Filling: 1 Cup Sugar 2 pkgs. (3 oz. each) Cream cheese, softened 2/3 Cup Canned pumpkin 1/4 Cup Butter or margarine, softened 3/4 Cup Biscuit/baking mix 1 Cup Confectioner's sugar 2 tsp. Cinnamon 1 tsp. Vanilla 1 tsp. Pumpkin pie spice 1/2 tsp. Nutmeg 1 Cup Chopped nuts In a mixing bowl, beat eggs. Gradually add sugar. Stir in pumpkin; mix well. Combine the biscuit mix, cinnamon, pie spice and nutmeg; add to egg mixture and mix well. Line a 15x10x1-inch pan with waxed paper; grease and flour the paper. Spread batter evenly in pan. Sprinkle with nuts. Bake at 375 degrees for 13 to 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Turn cake onto a linen towel dusted with powdered sugar. Remove paper; roll up cake in towel, starting with a short side. Cool on a wire rack. For filling, in a mixing bowl, beat cream cheese, butter, sugar and vanilla until smooth. Unroll cake. Spread filling over cake to within 1-inch of edges. Gently roll up; place seam side down on a platter. Refrigerate until serving. Pumpkin Salad 1 1/2 Cups Milk 1 pkg. Instant vanilla pudding mix 1 Cup Pumpkin 1 tsp. Pumpkin pie spices 1 Container Cool Whip Mix the pudding with the milk and pumpkin. Add spices, then the Cool Whip and it's ready to serve unless you want to put it in a pie shell. Drumstick Dessert 1 1/2 Cups Vanilla Wafers, crushed 1/2 Cup Peanut Butter 1/2 Cup Peanuts, chopped 2 tsp. Vanilla 1/4 Cup Peanut butter 4 Eggs 1 pkg. (8 oz.) Cream cheese 1 tub (12 oz.) Cool Whip 1/2 Cup Sugar 1/2 can Hershey's syrup Mix vanilla wafers, peanuts and 1/4 cup peanut butter. Reserve 1/4 cup mixture for topping. Press into a 9x13 pan and place in freezer for 2 hours. Mix cream cheese, sugar, 1/2 cup peanut butter and vanilla. Beat in eggs, one at a time on high speed. Fold in Cool Whip. Pour over crust. This mixture will be very thick. Pour 1/2 can Hershey's syrup on and top with reserved crumb mixture. Freeze and eat cold. Banana Delight 20 Vanilla Wafers, crushed 8 medium firm Bananas, cut into 1/2-inch slices 1/2 Cup Sugar 1/3 Cup Butter or Margarine 1/2 tsp. Cinnamon Vanilla Ice Cream In a small bowl, combine wafer crumbs, sugar and cinnamon; set aside. In a large skillet, saute the bananas in butter over medium heat for 1 minute. Sprinkle with crumb mixture; cook for 3 minutes or until heated through. Serve warm over ice cream. Cherry Cheese Delight 1 can Cherry pie filling 16 oz. Small curd cottage cheese 1/2 Cup Walnuts, chopped 1/2 tsp. Almond extract 1 Cup Cool Whip In large mixing bowl, combine cherry pie filling, cottage cheese, walnuts and extract. Mix well. Fold in Cool Whip. Chill. Butterscotch Crispy Bars 1 bag Butterscotch chips 1/2 Cup Peanut butter 1 Tbsp. Margarine or butter 5 Cups Rice Krispies Melt butterscotch chips, peanut butter and margarine in saucepan over low heat. Stir until melted; remove from heat. Add Rice Krispies and stir. Pour into a greased 9x13 pan. Chill until firm. Cut into squares and enjoy!! Peaches & Cream Dessert Mix: 3/4 Cup Self-rising flour 1 small box Vanilla instant pudding mix 3 Tbsp. Margarine, melted 1 Egg 1/2 Cup Milk Spread in 9" greased pan. Drain 1 quart peaches, reserving juice. Dice peaches and place on crust. Cream: 8 oz. Cream cheese 1/2 Cup Sugar 3 Tbsp. Peach juice, reserved from above Spread on mixture. Mix: 1 Tbsp. Sugar 1/2 tsp. Cinnamon Sprinkle on top and bake 30 minutes at 350 degrees. This dessert should be gooey, don't over bake. County Fair Elephant Ears 1/4 Cup and 2 tsp. Milk 1 1/4 tsp. Yeast 1/4 tsp. Salt 3/4 Cup Flour 1 1/4 tsps. Sugar 1 3/4 tsp. Cinnamon 1 Tbsp. and 1/2 tsp. Shortening 1 Tbsp. and 1/2 tsp. Sugar In a small saucepan over medium heat, combine milk, salt, 1 1/4 tsps. sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees. Sprinkle in yeast and let sit until foamy. Transfer mixture to large bowl and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes. In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees. Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels and sprinkle with mixture of cinnamon and sugar while still warm. Serve. Makes 3. Peanut Butter Brownies 2 Eggs 1 tsp. Vanilla 1 Cup Sugar 1 1/3 Cup Flour 1/2 Cup Brown sugar 1 1/2 tsp. Baking powder 1/3 Cup Peanut butter (creamy or crunchy) 1/2 tsp. Salt 2 Tbsp. and 2 tsp. Shortening 1/2 Cup Chopped peanuts (or use crunchy peanut butter) Combine and blend, eggs, sugars, peanut butter, shortening and vanilla. Stir dry ingredients together and add to the above mixture. Blend until smooth. Spread into lightly greased 9x13 pan. Bake at 350 degrees for 25 minutes. Do not overbake. These need to be taken out of the oven while still soft. Cut into bars while warm. Cool in pans. Sex In A Pan 1 Cup Flour 2 small tubs Cool Whip, larger tubs if you like 1/2 Cup Butter 1 pkg. (4-serving) Instant vanilla pudding 1 Cup Pecans, finely chopped 1 pkg. (4 serving) Instant chocolate pudding 8 oz. Cream cheese 3 Cups Milk 1 Cup Powdered sugar Grated bitter sweet chocolate for garnish Blend flour, butter and pecans together and spread in 9x13 inch pan. Bake at 350 degrees for 15 to 20 minutes till golden brown. Cool. Cream the cream cheese and powdered sugar together and spread over the cooled crust. Spread a tub of Cool Whip on top of that. Mix the vanilla and chocolate pudding mixes together with milk in blender. Spread over the Cool Whip. Refrigerate and let it harden a bit. Spread the other large tub of Cool Whip over the above mixture. Refrigerate overnight. Before serving grate bitter sweet chocolate and sprinkle on the top. Homemade Chocolate Pudding 1 Cup Sugar 4 Cups Milk 1/2 Cup Cocoa 2 Tbsp. Butter or margarine 1/4 Cup Cornstarch 2 tsp. Vanilla 1/2 tsp. Salt In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a rolling boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. Makes 6 to 8 servings. |
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