Chocolate Scotcheroos

-Kim Smith

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies® or 6 cups Cocoa Rice Krispies®
1 cup semi-sweet chocolate morsels
1 cup butterscotch chips

1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.

2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.

Servings: 24

Note: Before measuring the corn syrup, coat your measuring cup with cooking spray--the syrup will pour easily out of the cup.

Cream Cheese Frosting

-Heather Jordan

• 1 cup (2 sticks) unsalted butter, room temperature
• 8 ounces cream cheese
• 1 teaspoon pure vanilla extract
• 5 cups confectioners' sugar
• 1 vanilla bean, scraped

Directions

1. Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy.
2. With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes.

Makes enough for one cake.

Chocolate Zucchini Cookies

-Heather Jordan

1/2 c. butter
1 c. sugar

-mix until light and fluffy

1 egg
1 tsp. vanilla
1 c. grated zucchini

-add into above mixture

2 c. flour
2 T. cocoa
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. baking soda

-mix in separate bowl and then add to creamed mixture and mix in

-stir in 1 c. of chocolate chips

- bake at 350 for 10-11 min.

Mom's Favorite Chocolate Chip Cookies

-Heather Jordan

1/2 C sugar
1/2 C brown sugar
1/3 C margarine or butter, softened
1/3 C shortening
1 egg
1 t vanilla
1 1/2 C flour
1/2 t baking soda
1/2 t salt
1/2 C nuts, optional
1 pkg (6 oz) semi sweet chocolate chips

Heat oven to 375. Mix sugars, margarine, shortening, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfulls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8-10 minutes. Cool slightly before removing from cookie sheet.

*can also add 1/3 C crushed peppermint candy with remaining ingredients.

Berries N Bits Pudding Trifle

-Sarah Hirschi

1 14 oz. can sweetened condensed milk

1 sm. Pkg. instant vanilla pudding

36 vanilla wafers

¾ cp. Mini semi-sweet chocolate chips

1 ½ cp. Cold water

2 cps. Cool whip

1 quart fresh strawberries sliced in half

Combine milk and water. Add pudding, beat well. Chill for 5 mins. Fold in cool whip. Spoon 2 cps. pudding mixture into a serving bowl or trifle bowl. Top with ½ of each remaining ingredients. Top with remaining pudding and repeat layers. Garnish with additional strawberries, choco. chips and wafers. Chill thoroughly.

Caramel Apple Trifle

-Sarah Hirschi

1 pkg. yellow cake mix

1 pkg. (3.4 oz.) instant vanilla pudding

1 jar (12-14 oz.) caramel ice cream topping

1 ½ cps. Chopped pecans, toasted

2 cps. Cold milk

1 tsp. cinnamon

1 large can apple pie filling

1 8 oz. cool whip, thawed

Toast pecans in frying pan. Prepare and bake cake according to package directions, using two greased round baking pans the size of your trifle bowl. Cool for 10 minutes before removing to wire racks to cool completely. In a large bowl whisk milk, pudding, and cinnamon for 2 minutes. Let stand for 2 minutes or until soft set. Put one cake layer in trifle bowl. Poke holes in cake with a long wooden skewer. Gradually pout 1/3 of the caramel topping over the cake. Sprinkle with ½ cup pecans and spread with half of the pudding mixture. Spoon half of pie filling over the pudding. Spread with ½ carton of whipped topping. Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.

Brownie Trifle

-Sarah Hirschi

1 19.8 oz. package brownie mix

1 12 oz. cool whip

1 cp. Chopped pecans (reserving ¼ cp. For garnish)

1 cp. Miniature chocolate chips

2 3.9 oz chocolate instant pudding

8 skor bars, coarsely crushed

Prepare brownie mix according to package directions in a 13x9 pan. Cool and crumble. Prepare pudding according to package directions, omitting chilling. Layer half of crumbled brownies in a 3 quart trifle bowl. Top with half of pudding, half of coarsely Brownie Trifle

crushed candy bars, nuts, chocolate chips and half of whipped topping. Repeat with remaining brownies, pudding and toppings. Cover and chill 8 hours or overnight. Garnish with remaining crushed candy bars.

Mom's Cinnamon Rolls

-Heather Jordan

Sweet Roll Dough:

1 pkg active dry yeast (1 scant T)
1/2 C warm water
1/2 C lukewarm milk, scalded then cooled
1/2 C sugar
1/2 C shortening
1 t salt
2 eggs
3 1/2-4 C flour

Cinnamon mixture:

soft butter
1/2 C sugar
4 t cinnamon

Creamy Glaze:

Beat 1 1/2 C powdered sugar, 2 T butter (softened), 1 1/2 t vanilla and 4-6 t hot water until smooth and of spreading consistency.

Directions:

Scald milk about 20 minutes before starting so that it has time to cool. Dissolve yeast in warm water. Stir in milk, sugar, shortening, salt, eggs and 2 C of the flour. Beat until smooth. Mix in enough remaining flour to make dough more solid. Place all remaining flour in a mound on the counter and place dough over it. Knead in all flour until smooth and elastic, about 5 minutes. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double, about 2 hours. Punch down dough. Cover with inverted bowl; let rest 15-20 minutes. Shape into rolls.

Shaping:

Take dough and split into 2 even balls. Roll each dough ball flat into about a 9x15 in rectangle. Make sure dough is even in thickness. Spread softened butter in a thinish layer over the rolled out dough. Then sprinkle evenly with cinnamon mixture. Roll up dough from the long side all the way across. Pinch closed. Cut into 9 rolls. Place in a greased 9x9 pan. Repeat with other dough ball.

Let rolls rise 40 minutes. Bake at 375 for 25-30 minutes covering with foil after about 10 minutes. When done let cool and mix up creamy glaze. Drizzle over the top of all 18 rolls.

Cherry Chip Bars

-Krista Pendleton

1 box cherry chip cake mix
1/4 c. water
1 c. (or more if desired) chocolate chips
1/4 c. flour
1/2 c. oil
1 egg

Mix ingredients together until well blended. Press into a greased 9x13 pan. Bake at 350 for 15-20 minutes until golden brown and toothpick comes out clean. Cut into squares.

Chocolate Chocolate Chip Cookies

-Heather Jordan

2 C butter or margarine
3 C sugar
4 eggs
4 t vanilla
4 C flour
1 1/3 C cocoa
1 1/2 t baking soda
1 t salt
6-8 oz. chocolate chips.

Cream butter, sugar, eggs and vanilla. Add flour, cocoa, baking soda, salt and chips. Mix well. Drop by spoonfuls on cookie sheet. Bake at 350 for 10 minutes.

Snickerdoodles

-Heather Jordan

1 C soft shortening
1 1/2 C sugar
2 eggs
2 3/4 C flour
2 t cream of tartar
1 t baking soda
1/4 t salt
2 T sugar
2 t cinnamon

Mix shortening, sugar and eggs thoroughly. Mix flour, cream of tartar, soda, and salt. Then add to wet ingredients. Roll balls of dough in a mixture of 2 T sugar and cinnamon. Place on an ungreased cookie sheet. Bake at 400 for 8-10 minutes.

Sour Cream Sugar Cookies

-Heather Jordan

1 C butter
1 1/2 C sugar
1 t vanilla
2 eggs
1 C sour cream
1/2 t salt
5 C flour
2 t baking powder
1 t baking soda

Add sour cream last. Refrigerate dough over night. Bake at 350-375 for 10 minutes.

Double Delicious Cookie Bars

-Heather Jordan

1/2 C butter or margarine
1 1/2 C graham cracker crumbs
1 (14 oz) can sweetened condensed milk
2 C (12oz )semi sweet chocolate chips
1 C (6oz) peanut butter flavored chips

In a 9x13 in baking pan melt butter in oven. Sprinkle crumbs evenly over butter; pour sweetened condensed milk over crumbs. Top with chips; press down firmly. Bake about 25 minutes or until lightly browned. Cool. Cut into bars Store loosely covered at room temperature.

Apple Crisp

-Heather Jordan

8 C sliced apples
1 t cinnamon
2/3 C sugar
4 T butter

Mix together and place in an ungreased 9x13 inch pan. Sprinkle topping on top.

Topping:
1 C oats
1 C flour
1 C brown sugar
1/2 C melted butter
1/4 t baking soda
1/4 t salt
1/8 t baking powder

Bake at 350 for 45 minutes.

Creamy Fudge

-Heather Jordan

1 1/2 C sugar
1/2 C margarine or butter
1 (5oz) can evaporated milk
1 (10 1/2 oz) pkg mini marshmallows
3 C semisweet chocolate chips
1/2 t vanilla extract
2 C walnuts, chopped (optional)

Lightly grease a foil-lined 9x13 inch pan.

Heat sugar, margarine, milk and marshmallows over med heat until mixture boils, stirring constantly. Boil and stir for 5 minutes. Stir in choco. chips and vanilla. Stirring until chips are melted. Stir in nuts. Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container. For creamier fudge, let stand at room temp 1 hour before serving.

*You can also sub with milk chocolate or Peanut butter chips.

Gingersnaps

-Heather Jordan

3/4 C shortening
1 C brown sugar
1/4 C molasses
1 egg

Cream well.

Sift together:
2 1/4 C flour
2 t baking soda
1/2 t salt
1 t ginger
1 t cinnamon
1/2 t cloves

Stir into wet mixture. Roll balls of dough in sugar. Place on a greased cookie sheet. Bake at 375 for 10-12 minutes.

Chocolate Chip Cookie "Pan Brownies"

-Heather Jordan

2 1/4 C flour
1 t baking soda
1 t salt
1 C butter, softened
3/4 C sugar
3/4 C packed brown sugar
1 t vanilla
2 eggs
2 C (12 oz pkg) semi sweet chocolate chips

Combine flour, bakind soda, and salt in small bowl. Beat butter, sugar, brown sugar and vanilla in large mixer bowl. Add eggs, on at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Spread into greased 15x10 inch jelly roll pan. Bake at 375 for 20-25 minutes or until golden grown. Cool in pan on wire rack.

Cookie Salad

-Heather Jordan

2 C buttermilk
6 oz vanilla pudding mix
16 oz cool whip
1 sm can pineapple crushed, drained
1 sm can mandarin oranges, drained
28 striped chocolate shortbread cookies, crushed

Mix buttermilk and pudding mix. Fold in cool whip. Fold in the rest of the ingredients.

Marshmallow Popcorn

-Heather Jordan

Pop 1 1/4 C popcorn kernals
3 C marshmallows
1 C margarine
1 1/3 C sugar
1/2 C karo syrup

Boil 3 minutes. Add 1 t vanilla. Pour over popped corn and stir.

Toasted S'more Squares

-Heather Jordan

9 honey graham crackers, broke in half to make 18 squares, divided
1 pkg (10 oz) marshmallows, cut in half and divided
1 C semi sweet chocolate morsels

Arrange 9 grahams cracker squares in a single layer on the bottom of a 8 in square baking pan. Top with 36 marshmallow halves; sprinkle evenly with chocolate morsels. Top with remaining graham crackers. Arrange four marshmallow cut side down on top of each graham cracker. Bake at 350 for 9-11 minutes or until golden brown. let stand 5 minutes. Cut into squares with a greased knife. Serve immediately.