1 8oz cream cheese

1 package of Oreo’s

Crush Oreos and combine with the cream cheese using a blender. Mix well.  Form into small balls and place on a cookie sheet that is lined with wax or parchment paper. You can melt white chocolate and/or milk chocolate then drizzle on top.

courtesy of Cecily Walker

3/4 cup softened butter

1 cup sugar

2 eggs

1/2 tsp vanilla

Mix above ingredients, then add:

2 1/2 cups sifted flour

1 tsp baking powder

1/2 tsp salt

Chill 2 hours before rolling.  Take out just enough dough to roll.  Shape and place on parchment paper on baking sheets.

Bake at 400 degrees for 6-8 minutes.

Mix the following ingredients with a beater:

• 1/2 cup oil
• 1/2 cup margarine melted
• 1  3/4 cup sugar
• 2  eggs

Add the following dry ingredients:

• 2 1/2 cup flour
• 2 tsp. cinnamon
• 1 tsp. soda
• 1 tsp baking powder
• 1 tsp salt
• 3 rounded tbsp cocoa
• 2 cups zucchini grated
• 1/2 cup milk
• 1 tsp vanilla

Mix and pour into a greased 9X13 pan.  Put topping on top before baking

TOPPING

• 3/4 cup chocolate chips
• 3/4 cup brown sugar
• 3/4 cup nuts

Sprinkle over top of cake. Bake in a 340 to 350 degree oven for 40 min. Enjoy!

• 2 sq. (1 oz. each) unsweetened chocolate
• 1/3 cup shortening
• 1 cup sugar
• 1/2 tsp. vanilla
• 3 eggs
• 2/3 cup flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 9 chocolate-covered mint patties

Grease round microwavable dish, 8″ x 1-1/2″. Microwave chocolate in 2-quart microwavable bowl on high (100%) until melted, 2 to 3-1/2 minutes. Add shortening. Microwave until melted, 1-2 mintues. Beat in sugar, vanilla and eggs until smooth. Stir in flour, baking powder and salt. Spread in dish. Microwave uncovered on high 2 minutes; rotate dish 1/4 turn. Microwave until set but not dry, 1-1/2 to 2-1/2 minutes longer. (Parts of dough will appear very moist but will continue to cook while standing.) Place mint patties on brownies in 3 rows. Microwave on high until filling melts out around chocolate coating, 2  to 3-1/2 minutes. Spread over brownies; cool. Cut into wedges or bars.

Topping and filling:

• 2 tablespoon melted margarine
• 1/2 cup brown sugar
• 1 tablespoon flour
• 1 tsp cinnamon

Cake:

• 1-1/2 cups sifted flour
• 3/4 cup sugar
• 1/4 cup shortening
• 1/2 tsp salt
• 1/2 cup milk
• 2 eggs
• 2 tsp baking powder

Glaze:

• 1 cup powdered sugar
• 1 tablespoon melted butter
• 1/2 tsp vanilla
• 1 tablespoon water

In a small bowl, combine filling ingredients.  In a large mixing bowl, sift flour with sugar, baking powder, and salt.  Add shortening and milk and blend well.  Add eggs and stir until smooth.  Spread 1/3 of batter in greased and floured round cake pan.  Sprinkle with half of sugar mixture.  Cover with remaining batter.  Sprinkle with remaining sugar mixture.  Bake at 375 degrees for 30-35 minutes.  After cake has cooled, dribble glaze over cake.  Make glaze by mixing ingredients together.  Add extra water, 1 tsp at a time to desired consistency.

• 1 cup butter
• 1/4 cup powdered sugar
• 1 tsp vanilla
• 2 cups sifted flour
• 1 cup chopped nuts

Beat butter and sugar until light.  Add vanilla and flour and mix well.  Stir in nuts.  Shape into balls and flatten to 1/4 inch thickness.  Bake at 325 degrees for 20 minutes.  Roll in more powdered sugar while cookies are still hot.

• 1/4 cup margarine
• 10 oz pkg regular marshmallows or 4 cups mini-marshmallows
• 6 cups Rice Krispies

Melt margarine in large saucepan over low heat.    Add marshmallows and stir until completely melted.  Remove from heat.  Add cereal and stir until well coated.   Using a buttered spatula press mixture into 9×13 pan.  Cut into squares when cool.  Makes 24 squares, 2×2.

Microwave directions:  Cook margarine and marshmallows at full power in large bowl for 2 minutes.  Stir to combine.  Cook on full power 1 1/2-2 minutes longer.  Stir until smooth.  Add cereal, stir until well coated.  Press into pan as above.

• 3 eggs, separated
• 1/2 cup sifted flour
• 1 tablespoon soft shortening
• 1 tablespoon sugar
• 1/2 tsp salt
• 1 cup milk
• jam or preserves
• powdered sugar

Beat egg whites until stiff.  Combine yolks, sugar, salt, flour, milk, and shortening in mixing bowl.  Blend until batter is smooth (will be thin).  Fold in egg whites.  Grease well a frying pan and heat to 340 degrees.  Pour 1/2 cup batter into pan.  Twisting wrist, spread batter over entire pan bottom.  Brown, turn, brown other side.  Pancake should be stiff.  Spread lightly with jam, roll up loosely, and sift powdered sugar over pancake.

• 1 cup flour
• 1 cube margarine, melted
• 2 cups chopped walnuts
• 2-3 oz packages of instant chocolate pudding mix
• 2 1/2 cups milk
• 12 oz Cool Whip, divided into thirds
• 8 oz cream cheese, softened
• 1 cup powdered sugar

First, make the crust.  In a bowl, mix together the flour, melted margarine, and 1 cup of the walnuts.  Pat into 9×13 pan.  Bake at 350 degrees for 15 minutes until lightly browned.  Cool.

Second, make the filling.  With an electric mixer, blend the cream cheese, powdered sugar, and a third of the Cool Whip.  Spread over the cooled crust.

Third, make the pudding.  Combine the pudding mix, milk, and a third of the Cool Whip.  Follow package directions for mixing.  Spread over the filling.

Fourth, spread the pudding with remaining third of Cool Whip and sprinkle with remaining cup of walnuts.  Refrigerate until served.

• 1 1/2 cups flour
• 1 cup sugar
• 3 T cocoa
• 1 tsp soda
• 1/2 tsp salt
• 1/4 cup oil
• 1 T vanilla
• 1 T vinegar

Place sifter in ungreased square pan.  Make 3 wells in dry ingredients.  Pour 1 of the 3 liquids into each of the 3 wells.  Stir until mixed.  Add 1 cup cold water.  Stir well.  Bake at 350 for 30-35 minutes.