• 1 batch brownies (boxed mix)
• 1/2 cup salted peanuts (if don’t have salted, add sea salt)
• 1 cup chopped Reese’s peanut butter cups
• 1 1/2 cup milk chocolate chips
• 1 1/2 cup creamy peanut butter
• 1/2 tablespoon butter
• 1 1/2 cups Rice Krispies Cereal

1. Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish.
2. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.
3. While they are finishing baking, melt chocolate chips, peanut butter and butter.
4. Stir in cereal.
5. Remove brownies from oven and evenly pour chocolate mixture over top.
6. Refrigerate for 2 hours before serving.

• 4 eggs
• 2 cups sugar
• 1 teaspoon vanilla
• ½ pound butter (2 cubes)
• 4        1 ounce squares unsweetened chocolate
• 1 cup flour

Melt butter and chocolate in saucepan and set aside. In a medium bowl, beat eggs until fluffy. Add sugar and vanilla and beat well (for about 5 minutes). Slowly add melted butter and chocolate while mixing. Add flour and stir just until integrated. Do not over beat at this point. Pour into tin foil lined & greased 9 x 13 pan. Bake at 375 degrees for 20-25 minutes or until toothpick comes out clean (chunks are okay, but not runny batter). Let cool. Frost.

Frosting

• 4 Tablespoons butter
• 2 cups powdered sugar
• 1 teaspoon peppermint (not mint) extract (Mint tastes like toothpaste.)
• Green food coloring

Cream ingredients together with a little milk until smooth. I like the frosting a little thick so it stays set.

Topping

• 6 Tablespoons butter
• 6 ounces chocolate chips (about 1 cup)

Melt ingredients together and drizzle all over frosting layer of brownies. Spread smooth with a spatula and let set. You can put it in the refrigerator to speed the process up, but then let the brownies sit at room temperature for at least an hour before serving so they’ll cut smoothly. They also taste better at room temperature.

1 bag (12 oz) White Chocolate Chips

1/3 Cup Butter or Margarine

2 Cups Graham Cracker Crumbs

1 Cup Chopped Pecans

2 cans (12oz each) Apricot Dessert Filling

1 Can Sweetened Coconut Flakes

Additional sweetened coconut flakes, optional

Confectioners sugar, optional

1. Preheat oven to 350˚F.  Grease metal or glass 9x13x2 inch baking pan.  In medium saucepan, melt white chocolate chips and butter together over low heat until smooth.  Remove from heat and stir in graham cracker crumbs and pecans.  Let cook 5 minutes.
2. Divide warm mixture in half and press half into bottom of prepared pan to form a crust. Bake crust for 10 minutes or until golden brown.  Remove from oven and spread apricot filling evenly over crust.  Combine coconut flakes with remaining crumb mixture and sprinkle evenly over top of apricot filling.
3. Bake for 20-25 minutes until light golden brown.  Cool completely on cooling rack before cutting.  Sprinkle with additional coconut and/or confectioners sugar, if desired.
4. Cut into squares and enjoy!

Blend:

1 cup sugar

1/2 cup butter

Add:

4 eggs

1 tsp. vanilla

1 can choc. syrup (soup can size)

1/2 tsp. salt

1 cup plus 1 tbsp. flour

Bake at 350 20-25 minutes

Frost with:

3 tbsp. butter

1 cup sugar

3 tbsp. milk

1/8 tsp (or less) cream of tarter

1 tbsp Karo

Cook 3 minutes

Add 1/4 cup choc chips.

Cool but give it a stir every once in awhile while cooking. Spread on brownies. Add more milk if it seems too thick.

¾ lb. butter or margarine (3 cubes)

4 heaping T. cocoa

1 cup water

Sift together:

2 cups flour

2 cups sugar

Pour the chocolate mixture over the flour mixture and mix. Then add:

½ cup buttermilk

1 tsp. baking soda

2 eggs

1 tsp. vanilla

Bake at 375° for 18 minutes. Using a large cookie sheet/sheet cake pan. Greased.

Add warm icing to hot cake straight from oven.

Frosting

Bring to a boil:

½ cup butter or margarine (1 cube)

4 heaping T. cocoa

6 T. milk

Add and beat until smooth

1 box powdered sugar (1 lb.)

1 tsp. vanilla

1 cup chopped pecans (optional)

This is a great recipe because it is so versatile. To make 2- 9 inch layers or a 9×13 cake use only 1 cup of butter (2 cubes) in cake. To make cupcakes use ½ cup (1 cube) of butter. We like this as a 9×13 without frosting. When we make cupcakes we use the same frosting as above and then freeze them. They are chewy and good when eaten this way.

When you make a 9×11 cake, layers or cupcakes bake at 350°. I don’t know how long it takes, sorry. Use a toothpick inserted in center to check for doneness. It should come out clean.  I would think the 9×13 would take around 30-40 min.

Mix together and set aside:

2 cups flour

1 tsp. salt

2 tsp. baking powder

1 tsp. baking soda

2 ½  tsp. cinnamon

1 tsp. cloves

1 tsp. ginger

1 tsp. nutmeg

Combine:

4 beaten eggs

1 – 16 oz. can pumpkin

1 ½ cups sugar

1 cup oil

Combine dries with pumpkin mixture and beat until combined.

Pour into a greased and floured jelly-roll pan (11×17)

Bake at 350° for 25 minutes or until a toothpick inserted in the middle comes out clean.

Cool on a rack and then frost.

Cover and refrigerate. Cut into squares and serve cold.

Cream Cheese Frosting:

Cream until fluffy:

3 oz. cream cheese, softened

6 T. butter, softened

Stir in:

1 tsp. vanilla

1 T. milk

Gradually add and beat until smooth:

3 cups sifted powdered sugar

(Optional—sprinkle with 1 cup chopped pecans)

Spread on cooled cake.

1 stick melted butter

1 cup sugar

Add one at a time and beat well after each addition:

4 eggs

Add and stir well:

1 cup flour

1 large can Hershey syrup

Bake at 350° for 25-30 minutes. Do not over-bake!

Frost while warm.

Frosting

Boil for 1-3 minutes:

6 T. butter

6 T. milk

1 ½ cups sugar

Add and stir until melted.

6 oz. (1 cup) chocolate chips

Pour over brownies and cool.

Very rich and gooey.

1 cup butter

2 cups light brown sugar

2 eggs, beaten

2 tsp. vanilla

Mix together and then add to creamed mixture:

2 ½ cups sifted flour

1 tsp. baking soda

1 tsp. salt

3 cups quick rolled oats

Press 2/3 of dough into greased jelly roll pan. (flour your fingers and it’s easier).

Melt:

12 oz. chocolate chips

1 can Eagle Brand milk

2 T. butter

½ tsp. salt

Add:

1 cup chopped pecans

2 tsp. vanilla

Spread chocolate mixture onto dough. Then dollop the remaining dough on and pat it into chocolate.

Bake at 350° for 30 minutes or until lightly brown.

Cut into 2×1 inch bars. Makes 6 dozen.

5 ounces dark cooking chocolate

¼ cup coconut

½ cup condensed milk

½ cup craisins

½ chopped walnuts

2 cups quick-cooking oats

powdered sugar for dusting

Lightly grease a 9 x 13 baking dish.

Melt butter and chocolate in top of a double boiler over simmering water.

Pour in condensed milk and stir until well combined.

Remove from heat and pour into a mixing bowl. Stir in coconut, craisins, nuts and oats; mix thoroughly.

Press the mixture into prepared dish. Refrigerate until firm; cut into fingers or shapes with cookie cutters.

½ Cup + 1 TBSP Brown Sugar (Packed)

½ Cup + 1 TBSP Granulated Sugar

1 Tsp Vanilla

1 Egg

1 ½ Cup + 3 TBSP Flour

¾ Tsp Baking Soda

¾ Tsp Salt

6 Oz Chocolate Chips

Cream butter & sugars together.

Add Vanilla, & Egg.

In separate bowl, mix all remaining dry ingredients together.

Add dry ingredient mixture into the wet mixture, blend well.

Add Chocolate Chips.

Pour into greased 13 X 9” Pan

Bake at 375°F for 15 minute (till brown on sides)