2 c white sugar
2 c brown sugar
6 c flour
4 eggs
2 tsp vanilla
2 tsp baking soda
1 tsp salt
1 1/2 c butter
12 oz chocolate chips

Cream butter and sugars, add eggs, salt, soda, and vanilla. Add flour and chips. Sit in fridge at least 4 hours.

Bake at 350 for 8-12 minutes

Mix with fork, pat in pan, and bake at 400 for 10 minutes:
1 c bisquik mix
1/2 stick melted butter
3 T boiling water

Filling:
1 c sugar
1 T corn starch
Boil, remove from heat, add:
1 small box strawberry jello
1 tsp butter.

Cool mixture and pour over berries arranged in pan.

1 1/2 lbs crushed Oreos
1/2 stick butter
8 oz cream cheese
1 c powdered sugar
3 1/2 c milk
2 small boxes white chocolate pudding
12 oz Cool Whip

Cream together butter, cream cheese, and powdered sugar and set aside.

Mix milk and pudding together then add cool whip.

Layer cookie crumbs, creamed mixture, and pudding in bowl or beach pail ending with cookie crumbs on top.

Cake:
1 box Devil’s Food cake mix
1 can cherry pie filling
3 eggs
1 t vanilla extract

Frosting:
Boil 1 minute while stirring:
4 T butter
1 c sugar
1/4 milk

Remove from burner, add 12 oz chocolate chips

Stir and and spread on cooled cake.

Mix:
2 C sugar
1 1/2 c salad oil
4 eggs
2 t vanilla

Sift together:
2 c flour
1 T cinnamon
1 t salt
2 t soda

Add flour mixture to liquid mixture. Add 3 cups grated carrots (1#). Mix with crushed nuts and raisins. Mix well.

Frosting:
1 stick butter
1 8-oz cream cheese
1 1/2 box powdered sugar
1 t vanilla
crushed nuts optional

Add enough milk to spread easily.

1/2 c margarine
1/2 c sugar
2 3/4 c flour
1 t soda
1/2 c butter
2 eggs
2 t cream of tartar
1/4 t salt

bake 350 for 12-15 minutes

3 c flour
1 1/2 t baking soda
3/4 margarine, softened
brown sugar substitute equal to 2 cups of brown sugar
3/4 t salt
1 1/2 t allspice
1 1/2 t cinnamon
3/4 t nutmeg
2 eggs
1/3 c milk
1 1/2 c chopped walnuts
1 1/2 c chopped raisins
1 1/2 c finely chopped apples

Prehead over to 400. Sift the flour and baking soda together. Combine the margarine, brown sugar, salt, allspice, cinnamon, nutmeg, and eggs in a bowl and mix well. Add the milk and sifted dry ingredients and mix well. Stir in walnuts, raisins, and apples. Drop by rounded teaspoonfulls onto lightly greased cookie sheet. bake for 10-15 minutes or until lightly browned.

Makes 2 dozen cookies

1 cup peanut butter
1 cup sugar
1 egg, slightly beaten
1 tsp vanilla extract

Combine all ingredients, shape into 1″ balls, press with a fork, bake at 325 for 8 minutes.

Immediately top, if desired, with sprinkles, chocolate chips, or chocolate candies. Cool completely on wire rack before moving.

4 1/2 c sliced, peeled apples (golden delicious)
1/2 c frozen apple juice concentrate, undiluted
2 to 2 1/2 tsp tapioca (quick cooking), corn starch, or flour
1/2 tsp lemon juice (optional)
1/2 to 1 tsp cinnamon nutmeg or apple pie spice
1 9-inch pastry with or without top

Mix apples, apple juice concentrate, thickener, spice, and stir until apples are well coated. Add lemon juice if desired.
Pour into pastry-lined pie pan and top with a second crust or pastry strips. Seal edges and cut slits in the top. bake at 425 for 40-45 minutes.

Hint: Bake in paper sack, fold and close with paper clips. Place on center rack away from sides and top of oven.

Crust:
1 1/2 c flour
2 T sugar
1/2 tsp salt
1/2 c oil
2 T cold milk

Mix all ingredients, place in 9″ pie pan abd press evenly over bottom and sides.

2 T butter
1/4 c cocoa
1/4 c sugar
1/4 c milk
dash salt
1 tsp vanilla
1 heaping T peanut butter
1 1/2 c uncooked oatmeal

melt butter
add cocoa, mix
add sugar, milk, salt, blend.

Microwave for 1:10 to boil

Add vanilla, peanut butter, oatmeal.

Stir and drop onto wax paper to cool.