Any Flavor Cake Mix
2 eggs
1/2 C vegatable oil


Mix all ingredients together until dough forms a sticky ball. If you can't get all the mix together add a few drops of milk. Drop by spoonful onto cookie sheet. Bake at 375 for 8-10 minutes or until brown.



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2 cans ready to use cherry pie filling
1 can regular 7-Up (not diet)
1 (18.25 ounce) box white cake mix

Preheat oven to 350 degrees F.

In large bowl mix well the pie filling and 7-Up. After thoroughly mixed, pour into an ungreased 9 x 13-inch baking pan. Sprinkle DRY cake mix over the top and and very lightly stir ONLY until slightly moistened. Do not over-mix. Bake for about 30 minutes.

Cool and serve. May be served with whipped cream


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1/2 cup butter
2 eggs
1 1/2 cups hot water
1 cup quick oats
1 cup brown sugar
1 cup sugar
2 cup flour
1 tsp baking soda
1/2 tsp salt
1 cup pecans, chopped
1 tsp orange rind, grated

1/4 cup brown sugar
3 Tbsp butter
2 Tbsp heavy cream
1 cup pecans, chopped

Preheat oven to 325F. Combine oatmeal and water and let stand 15


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2 tablespoons margarine


1/3 cup natural peanut butter

1/3 cup honey

1/2 teaspoon vanilla

1/4 teaspoon salt

3 cups rolled oats

1/2 cup raisins (optional)

Begin by melting the margarine and peanut butter together in a 3-quart saucepan. Add the honey, vanilla and salt. Stir the mixture until it is smooth and hot throughout. It doesn’t need to boil. Add the oats. Stir until the oats are completely coated with the sticky gooey peanut butter mixture. It will be chunky.

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1/2 C butter or margarine softened

3/4 C sugar

1 egg

1 t pure vanilla extract

2 C all purpose flour

1/4 t salt



In large bowl, beat butter and sugar with electric mixer on high until light and creamy. Beat in egg and vanilla until smooth. Add flour and salt and mix on low speed. Remove dough from bowl and flatten into two disks. Wrap each in plastic wrap or waxed paper and chill for at least 30 minutes.



Preheat oven to 350 degrees. Remove one disk of dough from refr

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1 lb. mixed candied fruit

1/2 C flour (plain or self-rising)

1 pinch salt

1 can coconut (3-1/2 oz.)

2 C chopped pecans

1 can sweetened condensed milk



Dredge fruit in flour. Add salt, coconut and nuts. Add milk and mix thoroughly. Drop by spoonfuls on greased cookie sheet. Bake 25-30 min. in preheated 275 degree oven. Store cooled cookies in an airtight container about 5 days before serving. Makes about 4 dozen.


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2 1/2 cups sugar
1 stick margarine
6 oz. canned milk
6 oz. semi-sweet chocolate chips
1 cup pecans or other nuts
1 tsp. vanilla flavoring


Chop nuts and set aside. Mix sugar, margarine, and milk together in a heavy frying pan and bring to a boil. Reduce heat to low and cook six more minutes, stirring occasionally. Remove from heat, and add chocolate chips and chopped nuts. Stir until fudge begins to form. Then quickly add vanilla flavoring. Drop fudge on wax paper with a teaspoon.

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1 1/2 c. Bisquick
1/2 c. sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/4 c. milk
1 egg
2 tbsp. margarine, melted
1 tsp. vanilla
1 c. shredded carrots
1/2 c. coconut
1/2 c. chopped pecans
1/4 c. Bisquick
1/4 c. packed brown sugar
2 tbsp. margarine softened
1/2 c. powdered sugar
2 to 3 tsp. milk



Heat oven to 350 degrees. Combine 1st 9 ingredients in large bowl stirring well. Pour into greased and floured 8 inch square pan. Combine coconut, pecans, 1/4 cup Bisquick, brown sugar and

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12 vanilla wafers
2 8 0z. pkgs cream cheese; softened
1/2 cup sugar
1 tsp. vanilla
2 eggs

Line mini muffin tins with foil liners
Place one vanilla wafer in each liner
Mix cream cheese, vanilla and sugar until well blended
Add eggs; mix well
Pour over wafers, filling 3/4 full
Bake for 25 minutes at 325 degrees
Remove from muffin tin; when room temperature, chill in fridge
Serve plain with optional toppings: fruit, nuts, chocolate!


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Cake

1 package Duncan Hines Moist Deluxe
Lemon Supreme Cake Mix
1 4 ounce serving size package lemon
instant pudding and pie filling mix
4 eggs
1 cup Crisco Vegetable Oil
3/4 cup water
1/4 cup Key Lime juice see tip below

GLAZE

2 cups confectioners sugar
1/3 cup key lime juice
2 tablespoons water
2 tablespoons butter or margarine melted

Additional confectioners sugar, lime slices for garnish.
Fresh Strawberry slices for garnish optional.


Preheat oven to 350 degrees.

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2 cups Bisquick
2/3 cup milk
2 Tbls. sugar
1 egg

Streusel topping:
1/3 cup Bisquick
1/3 cup packed brown sugar
1/2 tsp. ground cinnamon
2 Tbls. firm margarine or butter

Preheat oven to 350 degrees. Grease round 9x1-1/2-inch baking pan. Prepare Streusel topping by mixing all but margarine. Cut in margarine with fork until crumbly; reserve mixture. Mix remaining ingredients and beat vigorously 30 seconds. Spread batter in pan. Sprinkle with topping. Bake 18 to 22 minutes or until

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2 1/2 cups self-rising flour
1 1/2 cups white sugar
1 cup vegetable oil
1 teaspoon baking soda
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1 cup buttermilk
2 ounces red food coloring
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans.

In a large bowl, mix together sugar,

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1 pound confectioners sugar
3 tablespoon butter, softened
2 to 3 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1/4 cup evaporated milk
12 ounces semi-sweet chocolate chips
2 tablespoons shortening

In a bowl, combine first 4 ingredients and mix well. Roll into 1 inch balls and place on a waxed paper lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4 inch. Chill for 30 minutes. Melt chocolate chips and shortening in a microwave-safe bowl. Dip patties

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5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust

Preheat oven to 375F. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake in preheated oven for 15 minutes. Remove and give it a bit to cool. Place a thin slice of lime on each piece and serve


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4 flour tortillas (8 inches)
Refrigerated butter-flavored spray
1 tablespoon sugar
1 teaspoon ground cinnamon
DIP:
4 ounces reduced-fat cream cheese
1 carton (6 ounces) vanilla yogurt
4-1/2 teaspoons sugar
1/2 teaspoon ground cinnamon


For chips, spritz tortillas with butter-flavored spray; cut each into eight wedges. Place on ungreased baking sheets. Combine sugar and cinnamon; sprinkle over tortillas. Bake at 350° for 7-9 minutes or just until crisp.

For dip, in a small mixing

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