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1 (16.5 ounce) refrigerated chocolate chip cookie dough

1 cup butterscotch chips

1 cup chopped pecans

1/2 cup margarine

1/2 cup brown sugar

1 (12 ounce) jar caramel ice cream topping

1 cup quick-cooking oats

1 cup semisweet chocolate chips

Press cookie dough into a greased foil lined 13 x 9 inch pan.

Sprinkle with butterscotch chips and pecans.

In samall saucepan over medium-low heat melt margarine, stir in brown sugar and caramel. Bring to a boil and boil for 1 minute.

Remove from heat; stir in oats.

Pour mixture evenly over pecans.

Sprinkle with chocolate chips.

Bake at 350 degrees for 25 -28 minutes or until edges are golden brown;cool completely and cut into bars.

1/4 cup cold water

3 T meringue powder

2 cups powdered sugar

food coloring

In medium bowl, whisk together water and meringue powder until foamy. Whisk in sugar until smooth.

Add food coloring.

Use immediately to paint cookies.

1/4 cup honey

3 T margarine (melted)

3/4 tsp vanilla extract

1  1/2 cups quick-cooking oats

1/2 cup whole wheat flour

1/2 cup sliverd amonds

1/2 tsp salt

1/2 cup red or green colored sugar

In small bowl combine honey, margarine and vanilla.

In large bowl combine oats, flour, almonds and salt.

Add honey mixture, stirring until mixture is combined.

Press mixture into 2  1/2 inch patties. Bake on an ungreased rimmed baking sheet at 375 degrees for 15 minutes, turning halfway through cooking.

Let cool; crumble into large bowl and stir in colored sugar.

1 cup honey mustard

1/4 cup mayonnaise

2 tsp Worcestershire sauce

1/4 tsp celery seed

8 uncooked bratwurst links

8 brat buns

In small combine mustard, mayonnaise, Worcestershire sauce and celery seed. Pour 3/4 cup into a large resealable plastic bag; add brats. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining sauce.

Drain brats and discard marinade. Grill brats, covered, over medium heat for 10 minutes, turning frequently.

Baste with 2 T of reserved sauce; grill 3 minutes longer.

Turn and baste with 2 T sauce; grill 3-5 minutes longer or until no longer pink.

Serve on buns with remaining sauce.

8 sheets phyllo dough (14 x 9 inches)

6 T margarine (melted)

2 - 8 ounce packages cream cheese (softened)

1/2 cup sugar

1 tsp vanilla

2 eggs (lightly beaten)

2 cups fresh or frozen blueberries

1/2 cup strawberry jelly

1 cup whipped topping

sliced fresh strawberries and additional blueberries (optional)

Place on phyllo sheet in greased 9 inch pie plate; brush with margarine. Repeat seven times; trim edges.

Bake at 425 degrees for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on wire rack.

Filling - in small bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust.

Bake at 350 degrees for 10 minutes; cover edges with foil to prevent over browning. Bake 23-27 minutes  longer or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled.

In small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping.

Garnish with strawberries and additional blueberries if desired.

1/3 cup cider vinegar

1/2 cup sugar

1/2 large sweet onion (cut into wedges)

1 tsp ground mustard

1 cup vegetable oil

1 tsp poppy seeds

In blender, combine the vinegar, sugar, onion and mustard. Cover and process until blended.

While processing, gradually add oil in a steady stream.

Stir in poppy seeds.

Refrigerate until serving.

3 cartons (6 ounces each) raspberry yogurt

2 T lemon juice

2 medium ripe bananas (cut into chunks)

12 Popsicle molds or paper cups and Popsicle sticks

In blender, combine the yogurt, lemon juice and bananas; cover and process for 45 seconds or until smooth. Stir if necessary.

Fill molds with 1/4 cup yogurt mixture, insert sticks and freeze.

4 cups shredded mozzarella cheese

1 cup margarine (softened)

1 cup mayonnaise

8 green onions (thinly sliced)

8 ounce can mushroom stems and pieces (drained & chopped)

4  1/4 ounce can chopped ripe olives

1 pound loaf unsliced French Bread

In large bowl, combine the first six ingredients.

Cut bread in half lengthwise and place on an ungreased baking sheet. Spread with cheese mixture.

Bake at 350 degrees for 15-20 minutes or until cheese is melted.

Cut each half into eight slices.

2 cups ground cherries

Scant 1 cup sugar

2 heaping Tablespoons Minute Tapioca

1 T lemon juice

Scant tsp cinnamon

In bowl combine above ingredients.

Prepare pie crust and place in 9 inch pie pan, dot bottom crust with butter and fill with ground cherry mixture. Put on top crust. Seal edges and prick for air vents.

Brush with milk and sprinkle with sugar.

Bake at 450 degrees for 10 minutes and 350 degrees for 30-35 minutes.

1  1/4 cups margarine (softened)

2 cups sugar

2 eggs

2 tsp vanilla

2 cups flour

3/4 cup cocoa

1 tsp  baking soda

1/2 tsp salt

1  1/2  cups semisweet chocolate chips

1/2 cup finely chopped walnuts or pecans

In mixing bowl cream margarine and sugar until light and fluffy. Beat in eggs and vanilla.

Combine the flour, cocoa, baking soda and salt, gradually add to creamed mixture and mix well.

Stir in chocolate chips and nuts.

Drop by teaspoonfuls onto ungreased baking sheets.

Bake at 350 degrees for 8-9 minutes or until edges are set.

Cool on pans for 1 minute before removing to wire racks.