1 1/2 c flour
1 tsp salt
1/2 c oil
2 T milk
1 1/2 T sugar

Put in large pie pan and mix. Spread out with spoon to side of pan and bottom. Bake crust at 375 until light brown– about 10 minutes.

2 1/2 c sugar
1 c corn starch
pinch salt
4 c water
1/2 c lite corn syrup

Boil until clear and thick.

Add:
3/4 c dry strawberry jell-o
2 T butter
red food color

Cool, pour over berries in pan.

4 large apples
1/2 c water
1/4 c sugar
dash cinnamon

Pare, core, and quarter apples. Combine apples, sugar, and water in saucepan. Cook over medium heat until apples are tender. Add cinnamon.

1 c butter
1/2 stick butter
12 oz chocolate chips
1 box rice chex (6-8 cups)
powdered sugar

2 c brown sugar
2 sticks butter
1/2 c lite corn syrup
pinch of cream of tartar

Boil 5 minutes
Pour over popcorn
Bake at 275 for 30 minutes. Stir twice.

2 c sugar
1/2 c milk
1 1/3 c peanut butter
1 jar (7 oz) marshmallow creme

In saucepan, bring sugar and milk to a boil, boil 3 minutes. Add peanut butter and marshmallow creme; mix well. Quickly pour into buttered 8×8 pan. Chill until set.

Makes 3-4 dozen.

1 box (lb) powdered sugar
2 sticks margarine
1 c peanut butter

Combine.
Microwave 45 seconds on high, stir.
Microwave 45 seconds on high, stir.
Microwave 30 seconds.
Stir in 1 tsp vanilla.
Press into 9×9 pan, and let cool.

Dough:
2 3/4 c flour
1 tsp baking powder
1 tsp salt
3/4 c blue bonnet margarine
1 c sugar
2 eggs
1 tsp vanilla

Icing:
1 egg white
2 c powdered sugar
2 T butter
1/2 tsp vanilla

Cream margarine and sugar til fluffy, add eggs, vanilla, and dry ingredients. Chill dough 24 hours. Roll out and cut with floured cookie cutters. Bake. Do not overbake.

Double recipe makes about 50 cookies.

Icing makes about 50 cookies:
1 stick butter
1 2# bag of confectioners sugar
5 egg whites
vanilla

1 3/4 c flour
1/2 tsp soda
1/2 tsp salt
1/2 c sugar
1/2 c brown sugar
1/2 c butter
1/2 c peanut butter
1 egg
2 T milk
1 tsp vanilla

Bake 375 for 10 minutes.

3/4 c butter-flavored crisco
1 1/4 c firmly backed light brown sugar
2 T milk
1 T vanilla
1 egg
1 3/4 c flour
1 tsp salt
3/4 tsp baking soda
1 1/2 c semi-sweet chocolate chips

Heat oven to 375.
Cream crisco, brown sugar, milk and vanilla. Beat egg into mixture.
Combine dry ingredients, mix into the cream mixture until just blended.
Stir in chocolate chips.

Makes about 3 dozen. Do not overbake!