Cream together sugar, brown sugar, butter eggs, and vanilla. Add other ingredients. Drop by teaspoons on greased sheet. Bake at 350° for 10 minutes.

Beat butter and 2 cups of powdered sugar at medium speed. Add milk slowly and gradually until light and fluffy.

In another bowl, beat egg whites until stiff while gradually adding ½ c powdered sugar. Fold into butter mixture. Add vanilla and remaining sugar until until desired consistency is reached.

Melt butter over low heat until melted. Remove from heat. Stir in powdered sugar and enough milk to make drizzling consistency.

Mix all ingredients, except chocolate. Stir in chocolate. Bake at 350° for 12 minutes.

Cream butter, sugar, and brown sugar. Add vanilla and eggs, and mix well. Add baking soda, cocoa and flour and mix well.

With floured hands, wrap a tablespoon of dough around each Rolo. Place 2 inches apart on the cookie sheet. Bake 7-10 minutes at 375°.

Crust:

Crush crackers in blender. Place in springform pan or square pan and add sugar and butter. Push into bottom of pan.

Filling:

Blend cream cheese, egg yolks, sugar, and vanilla. Beat egg whites stiff and fold in. Pour onto crust. Bake at 375° for 20 minutes. Remove and cool for 20 minutes.

Topping:

Stir sour cream, vanilla and sugar by hand. Put on top of cheesecake after 20 minute cooling period. Return to oven at 350° and bake for 10 minutes.

Chill well.

Remove sides of springform pan, cut and serve. Keep refrigerated.

Melt chocolate and butter over low heat, stirring constantly. Remove from heat. Stir in powdered sugar and vanilla until crumbly. Blend in 3 T boiling water. Add enough water a teaspoon at a time to form medium glze of pouring consistency. Pour quickly over top of cake. Spread glaze evenly over top and sides or drizzle if desired.

1. In a medium bowl, whisk together flour, cocoa, baking soda, and salt.
2. Combine the butter, brown sugar, and granulated sugar. Beat until light and fluffy.
3. Add eggs and vanilla and beat until smooth.
4. Slowly add the dry ingredients and mix until combined.
5. Mix in the oats and chocolate chips.
6. Chill dough for at least 1 hour.
7. Drop scoops of cookie dough onto baking sheet and flatten just a little bit as these cookies don't flatten much during baking.
8. Bake at 350° for 12 minutes. Cookies will still appear doughy. Allow to cool on cookie sheet for 5 minutes. Remove cookies.

Or, form into cookie balls and freeze. Then for an amazing treat, put frozen cookie dough ball in microwave for 22 seconds. It's fudgy heaven.

Makes 4+ dozen medium sized cookies.

Cream butter and brown sugar. Add eggs, milk, vanilla, and baking soda and beat well. Stir in flour. Stir in chocolate chunks. Spread in cake pan.

Bake 20 to 25 minutes at 350°. Cut into bars when cooled.

Prepare Oreo crust by combining crushed Oreos and butter in pie tin. Press into pan.

In microwaveable bowl, combine chocolate, sweetened condensed milk, and vanilla. Cook and stir on 100% power 2 to 4 minutes, stirring after each minute until chocolate is melted and mixture is smooth. Cool to room temperature about 1 ½ hours. Beat until smooth. Fold in whipped cream. Spoon into crust. Chill 4 hours or until set. Keep refrigerated.

Cream butter, sugar, egg, vanilla, baking powder, and baking soda. Melt unsweetened chocolate carefully in the microwave. Add to creamed mixture. Add flour, oatmeal, and chocolate chips, and mix. Bake at 375° for 8-10 minutes.

1. In a medium pan, whisk together: sugar, cocoa, cornstarch and salt.
2. Whisk the milk into the misxture and heat to boiling, stirring constantly.
3. Once it has started to boil, continue to cook and stir for another 2 minutes.
4. Remove from heat and stir in butter and vanilla.
5. Transfer to serving dishes and chill in the refrigerator. Pudding will thicken as it cools.
6. Allow pudding to cool only slightly. Pour warm mixture into prepared pie crust.

Cream together butter, sugar, brown sugar, eggs, vanilla, milk, baking soda, baking powder, cinnamon, and cloves. Add Quick Oats and flour and mix well. Add chocolate chips. Drop from spoon or ice cream scoop onto cookie sheet. Bake at 350° for 8 to 10 minutes or until cookies barely begin to brown.

In order listed, put ingredients directly into pie pan. Mix with fork. Roll into ball and press into pie pan. Shape edge of crust. Puncture sides and bottom with fork tines.

Bake at 350° for 10-12 minutes. Cool completely.

Grease 9-inch round cake pan, and dust with cocoa powder.

In double boiler, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa, eggs, and vanilla. Pour into prepared pan.

Bake for 60 minutes at 300°. Refrigerate until cool. Serve with hot Chocolate Creamy Icing and/or whipping cream.

In double boiler, melt chocolate with cream and sugar, stirring constantly until smooth. Do not allow to boil. Use immediately or store in tight container in refrigerator. Reheat in double boiler.

In small bowl, beat butter, sugar, egg white, and vanilla or almond flavoring until well blended. Stir in flour until well blended. Add food coloring if desired.

Grease cookie sheet. Dip rim of 3-inch or less cookie cutter in glass in flour; press 3 outlines firmly one inch apart on prepared sheet. With bottom of teaspoon spread slightly rounded teaspoonful batter (no more) in each outlined circle.

Bake in preheated 375° oven 4 to 5 minutes or until edges are lightly browned. Place cookie sheet on oven door. Quickly loosen with spatula; turn each cookie over. Place fortune in center. Using gloves if needed, fold cookie in half; hold edges together. Grasp folded ends of cookie; place center of fold over the rim of a glass. Gently press ends down to bend cookie in the middle. Place in section of empty egg carton or mini-muffin tin. Repeat with remaining cookies. Allow cookie sheet to cool before re-using.

Cream butter, shortening, vanilla, and milk. Add powdered sugar and beat until smooth.

In medium saucepan, melt butter and cocoa. Remove from heat and stir in sugar. Blend in eggs one at a time, beating well after each. Add vanilla. Stir in flour. Mix well. Spread in greased 8x8 pan. Bake at 350° for 15 to 20 minutes.

Combine butter, milk, and cocoa in saucepan and bring to boil. Remove from heat and add sugar and vanilla. Beat until light and fluffy.

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into chocolate crusts. Bake at 300° for 1 hour and 5 minutes or until center is set. Cool. Chill. Refrigerate leftovers.

In medium bowl, combine wafers, sugar, cocoa and butter. Press firmly on bottom of two 9-inch pie pans.

Combine, sugar molasses, shortening. Rinse molasses out of cup with hot water and add to mixture. Add eggs.

Mix dry ingredients together and then mix dry ingredients with wet ingredients. Roll out on floured surface and cut into gingerbread boy shapes. Bake in 350° oven for 8-10 minutes or until cookies are done but still soft.

If peanut butter is stiff, microwave for 20 to 30 seconds to thin. Add brown sugar, egg, baking soda, and salt. Mix to combine after each addition. Add cocoa powder. Mix to combine, and knead cocoa powder into dough until dough is a uniform brown color without peanut butter streaks. Mix in chocolate chips.

Roll dough into balls and flatten a bit on cookie sheet. Bake at 350° for 10-12 minutes.

Remove from oven and allow to cool for 10 minutes until firm.

Combine graham cracker crumbs, sugar, and butter and mix well. Press into pan.

Arrange apples in bottom of buttered cake pan. Sprinkle cinnamon sugar over apples.

Combine brown sugar and flour; cut butter into dry mixture with hand mixer. Stir in rolled oats. Spoon mixture over apples and press lightly. Bake at 350° for 35 to 40 minutes.

*Peach Crisp: use 3 large peaches or 14-oz can peaches instead of apples.

1. Stir butter, sugar, and vanilla.
2. Add eggs and beat well.
3. Combine dry ingredients and add to other ingredients.
4. Pour into 9x13 pan and bake at 350° for 20 to 25 minutes.

1. Cream butter and sugars.
2. Add milk and vanilla. Mix well.
3. Beat in flour.
4. Mix in desired amount of chocolate chips
5. Spread over brownies. Chill

Melt chocolate chips carefully in microwave and drizzle over cookie dough layer.

Combine gelatin, lemon juice, water and lemon peel. Stir over medium heat until dissolved. Fold in coloring and set aside.

Combine cream cheese and powdered sugar until smooth. Add to gelatin mixture. Refrigerate for 15 minutes. Whip cream with 1/3 c sugar until cream is stiff. Fold whipped cream into rest of mixture and pour into pie crust. Refrigerate at least one hour or until firm.

In heavy saucepan, combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, milk, and cream cheese. Cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie curst. Chill in refrigerator until set

Whip whipping cream with sugar until whipping cream stands up in stiff peaks. Cover chilled pie with whipped cream. Keep pie refrigerated.

Beat butter, cream cheese, and sugar in large bowl until well blended; add egg yolk, orange juice, and almond extract. Add baking powder, salt, and flour, and mix until well blended. Stir in coconut. Cover and refrigerate for at least one hour, until firm enough to handle.

Heat oven to 350°. Shape dough into 1 inch balls and place on greased cookie sheet.

Bake 10 to 12 minutes or until lightly browned. Cool 1 minute. Carefully remove from cookie sheet to wire rack. Cool completely.

Cream sugar and shortening. Add eggs and maple flavoring. Add dry ingredients and mix well. (Mixture is quite stiff.) Spoon into greased cake pan, and spread evenly. Bake at 350° for 20-25 minutes. Cut while warm.

Beat egg whites in small mixer bowl until stiff peaks form. Add powdered sugar and baking powder.

1. combine Oreo Cookies and butter; reserve 1 c and press remaining into cake pan. Chill until set.
2. Whip cream with sugar until stiff.
3. Add milk and sugar to marshmallow creme and mix until well blended. Add extract and a few drops of color.
4. Fold marshmallow creme mixture into whipped cream and pour onto chocolate crust.
5. Sprinkle reserved crumbs on top.
6. Cover with aluminum foil.
7. Freeze until firm.

Cream the butter, sugars, eggs, vanilla. Add baking soda and salt and blend. Add flour and blend. Mix in chocolate chips. Drop by spoonfuls onto cookie sheet. Bake at 350° for 8 to 10 minutes or until cookies barely begin to brown.

1. Cream the butter, sugars, eggs, vanilla.
2. Add baking powder, soda, and salt and blend.
3. Add flour and oatmeal flour and blend.
4. Mix in chocolate chips, and grated Hershey Bar.
5. Roll into balls and place two inches apart on a cookie sheet.
6. Bake for 10 minutes at 375°.

*Measure oatmeal and then blend in a blender to a fine powder.

Cream sugar, shortening, eggs, flavorings. Add lemon zest, baking soda, baking powder, and salt, and mix. Mix in flour. Roll into balls, flatten slightly, and bake at 350° for 10-12 minutes. Let cool on pan for 1-2 minutes. Brush lightly with glaze and cool completely. Makes 4-5 dozen cookies.

Whisk together with wire whisk until smooth.

Butter eight 6-oz ramekins with 2 T butter; sprinkle with 2 T sugar, shaking off excess. Melt chocolate with butter; cool slightly. Beat eggs, yolks, and powdered sugar; add chocolate and flour. Pour in prepared ramekins and bake at 450° for 10-12 minutes. While warm, run knife around outside; turn out to serving plate. Makes 8.

Combine sugar, milk, cocoa, and butter in medium saucepan and cook until it begins to boil. Remove from heat. Cool one minute. Add vanilla, peanut butter, salt, and oatmeal. Stir well. Drop by spoonfuls onto wax paper.

Combine sugar, corn syrup, butter, and vinegar in small pan and bring almost to a boil. Cool to room temperature, then stir in eggs. Sift together remaining ingredients and stir into butter mixture, blending well. Chill overnight. Roll out very thin on floured board. Cut into shapes and bake on greased baking sheet in 350° oven for 7 or 8 minutes. Store in loosely covered jar in dry place so cookies will remain crisp. They will keep for a long time.

Mix all ingredients, except chocolate. Stir in chocolate. Bake at 350° for 12 minutes.

Prepare Oreo crust by combining crushed Oreos and butter in pie tin. Press into pan.

Spread a layer of peanut butter, bananas, and instant chocolate pudding. Top with whipped cream.

Combine cornstarch, cinnamon, brown sugar, and water in saucepan. Cook and stir until thickened. Add sliced peaches, lemon juice, and butter. Cook until peaches are hot, about 5 minutes.

Sift together dry ingredients. Cut in butter until mixture resembles coarse crumbs. Combine milk and egg. Add to dry mixture and stir until just moistened.

Pour filling into square baking dish. Immediately spoon biscuit topper on top in 9 mounds. Bake at 400° for 20 to 25 minutes. Serve warm with cream or ice cream. Makes 9 servings.

Cream butter, cream cheese, and brown sugar together. Mix in jam, baking powder, cinnamon, and flour. Drop tablespoons on greased cookie sheet. Bake at 350° for 12 minutes. Cool.

Combine frosting ingredients and mix until smooth. Spread frosting on top of cooled cookies.

*1 (18-oz) bottle Peach Preserves

Heat oven to 350°. Prepare cake mix as directed on package for 2 round pans, except add almond extract with the water if desired. Bake and cool as directed.

Stir together yogurt and cool whip in medium bowl. Fill layers and frost sides and top of cake. Cut one fresh peach into slices and arrange decoratively in a circle on top of cake.

Keep cake refrigerated.

Use regular cool whip only. Do not use sugar free or generic

Pour oil into 9x13 pan and swish around. Add the rest of the ingredients and mix with a fork. Don't use an electric mixer. Bake at 375° for 30 minutes. Serve while warm with whipped topping spray. After cake is completely cooled, cover with plastic wrap.

Beat cream cheese, sugar and brown sugar in large mixer bowl until fluffy. Beat in pumpkin, eggs, and evaporated milk. Add cornstarch, cinnamon, and nutmeg. Beatwell. Pour into crust. Bake in preheated 350° oven for 55 to 60 minutes or until edge is set.

Combine sour cream, sugar, and vanilla in small bowl. Spread over surface of warm cheesecake. Return to 350° oven and bake for 5 minutes. Cool. Chill several hours or overnight.

Cream shortening and sugar. Add eggs and pumpkin and mix well. Add vanilla, nutmeg, cinnamon, baking powder, and soda, and mix well. Add flour and mix well. Mix in chocolate chips.

1. Combine first six ingredients and pour into cake pan.
2. Sprinkle cake mix over top.
3. Melt butter and drizzle on top.
4. Bake at 350° for 1 hour.
5. Cool slightly. Serve warm. If desired dollop with cool whip or ice cream.

Beat cream cheese until fluffy. Slowly add pie filling, beating well to combine. Pour into crust. Chill 4-6 hours.

Beat all ingredients until icing stands in very stiff peaks.

Cream Butter and sugar. Add vanilla, salt, and flour. Mix well. Chill. Form into small balls. Bake at 350° for about 15 minutes. Roll in powdered sugar while hot. Makes about 25 cookies.

Combine egg white, sugar, salt, water, and corn syrup in top of 2-quart double boiler. Beat about 1 minute, or until thoroughly mixed. Then place over boiling water and beat constantly with electric mixer for 7 minutes, or until frosting will stand in stiff peaks. (Stir frosting up from bottom and sides of pan occasionally with rubber scraper.)

Remove from boiling water. For a very smooth and satiny frosting, pour at once into a large bowl for final beating. Then add vanilla and beat 1 minute, or until thick enough to spread.

Cream butter and powdered sugar. Add flour. Roll out and cut into squares. Use powdered sugar on rolling surface, instead of flour. Sprinkle with powdered sugar. Bake at 350° for 10 minutes.

Cream butter and sugar together. Mix in eggs, milk, vanilla, baking soda, and flour. Form dough into one-inch balls. Roll in cinnamon sugar and place on cookie sheet. Flatten slightly. Bake cookies at 375° for 10 to 12 minutes.

Blend cool whip, strawberries and yogurt in blender until smooth. Pour into graham cracker pie crust. Freeze until firm. When ready to eat, remove from freezer to thaw for 2 to 3 hours. Keep refrigerated.

Cream first five ingredients together. Add baking soda, baking powder, salt, and flour, and mix well. Chill until no longer sticky. Roll out thick on floured surface. Cut into shapes. Bake at 350° for 10-13 minutes. Remove before tops brown. Frost with frosting.

Pour soda, gelatin, cornstarch, and water into pan. Cook over medium heat until clear and thick. Cool. Slice strawberries into crust. Pour cooled liquid over strawberries. Serve with sugar free cool whip or bottled spray.

Combine butter, water, and cocoa in medium saucepan, and bring to a boil. In large mixing bowl, blend flour, sugar, and soda. Add saucepan ingredients, and mix well. Add eggs, sour cream, and salt, and mix well. Pour into greased jellyroll pan and bake at 375° for 20 minutes.

Bring butter, cocoa, and milk to boil. Turn off heat. Add powdered sugar and beat until smooth. Frost cake while cake is cool and frosting is warm.

Combine butter and water in medium saucepan and bring to a boil. In large mixing bowl, blend flour, sugar, and soda. Add saucepan ingredients, and mix well. Add eggs, sour cream, salt, and almond flavoring. Mix Well. Pour into greased jellyroll pan and bake at 375° for 20 minutes.

Bring butter and milk to boil. Turn off heat. Add powdered sugar and almond and beat until smooth. Frost cake while cake is cool and frosting is warm.

Cream shortening and sugar until ight. Add vanilla, baking powder, and salt. Add flour and milk alternately. Mix until creamy. Fold in egg whites. Bake at 375° for about 30 minutes. Cool and frost with Seven Minute Frosting or frosting of choice.

Combine flour, sugar, soda, salt, and Quick. Add oil, vanilla, egg, and milk. Drop tablespoons full onto baking tray and flatten into circles. Bake at 350° for 10 minutes.

Heat flour and milk in saucepan over low heat until thick. Cool. Beat butter, shortening, and sugar. Add to cooled paste. Add vanilla. Beat until light.

Spread paste on one cookie and top with another.