1 white cake mix

2 eggs

1/3 cup oil

Mix and pat 3/4 of the dough into ungreased 9 x 13 pan.

Melt together -

1/4 cup margarine

1 cup chocolate chips

1 can sweetened condensed milk

Pour over crust.

Dot rest of cake mixture on top.

Bake at 350 degrees for 20-25 minutes.

4 squares unsweetened chocolate

1 cup butter (must use butter)

Combine in saucepan and melt over low heat.

Remove from heat and cool slightly.

Stir in -

2 cups sugar

1 cup flour

1/4 tsp salt

1 tsp vanilla

3 eggs (lightly beaten)

Mix well and spread 1/2 the batter in a greased 9×12 inch pan.

Filling -

In a bowl combine and mix well

3 cups coconut

1 can (14 ounces) sweetened condensed milk

1/2 tsp almond extract

1 tsp vanilla

Spoon over chocolate layer.

Carefully spread remaining chocolate mixture over filling.

Bake 350 degrees 35-40 minutes till sides pull away from pan.

Immediately sprinkle 1 cup semi-sweet chocolate chips over top, allow to soften and spread over bars.

Sprinkle 1/2 cup chopped walnuts over top.

Cool completely before cutting.

1 cup brown sugar

1/2 cup margarine

1 egg

1 tsp vanilla

1 1/4 cup flour

1 cup quick oatmeal

1/2 cup coconut

1/2 tsp baking soda

1/2 tsp salt

1/2 cup vanilla baking chips

1/2 cup coarsely chopped dried apricots

1/2 cup coarsely chopped pecans

Combine brown sugar and margarine; add egg and vanilla. Beat until light and fluffy.

Add flour, oatmeal, coconut, soda and salt. Beat at low speed until soft dough forms.

Stir in chips, apricot and nuts.

Drop 2″ apart on greased cookie sheets.

Bake at 350 degrees for 7-10 minutes or until light brown.

Makes 3 dozen.

1/2 cup butter

1 1/2 cups sugar

2 eggs

3/4 cup sour cream

3 mashed bananas

1 tsp vanilla

2 cups flour

1 tsp baking soda

1/2 tsp salt

nuts if desired

Cream together butter, sugar and eggs. Add remaing ingredients and mix well.

Pour into greased 15×10 inch jelly roll pan.

Bake at 350 degrees for 25 – 30 minutes.

Cool and frost.

Frosting -

3 ounces cream cheese

1/4 cup butter

1 tsp vanilla

2 cups powdered sugar

Cream together and frost bars.

If desired sprinkle nuts on top of frosting.

75 club crackers

1 cup margarine

2 cups graham crackers crumbs

1 cup brown sugar (firmly packed)

1/2 cup milk

1/3 cup sugar

2/3 cup creamy peanut butter

1/2 cup chocolate chips

1/2 cup butterscotch chips

Line a 9×13 inch baking pan with a layer of crackers cutting to fit; set aside.

In large saucepan, melt margarine over medium heat. Add cracker crumbs, brown sugar, milk and sugar. Bring to boil and boil for 5 minutes, stirring constantly.

Remove from heat and pour half of the mixture over the crackers.

Place another layer of crackers over the butter mixture. Pour remaining margarine mixture over the crackers. Top with remaining crackers.

In small saucepan, combine peanut, chocolate chips and butterscotch chips. Melt over medium-low heat, stirring constantly. Spread over top of crackers.

Cover and chill for at least 1 hour. Cut into bars.

Store in refrigerator.

1 cup shortening

1 3/4 cup sugar

4 egg yolks

2 eggs

1 tsp vanilla

1 tsp baking soda in small amount of water

1 cup half and half

Mix all ingredients together, then add

1 quart flour

2 tsp baking powder

Mix together and chill in refrigerator. Dough will be soft.

Working with a small amount of dough on floured surface, (add only enough flour) knead until stiff enough to roll and cut out.

Sprinkle cookie with sugar.

Bake on greased cookie sheet at 350 degrees for 10 minutes.

Crust -

2-1/2 cups flour

1 cup shortening

1 tsp salt

1 T sugar

1 egg yolk (reserve white)

2/3 cup milk

Mix above ingredients as for pie crust. Roll out half of dough to fit in jelly roll pan.

Filling -

1/2 cup crushed corn flakes

8-10 cups apples (thinly sliced)

1 tsp cinnamon

1-1/2 cups sugar

Sprinkle corn flakes over crust in pan. Cover with apples, sugar and cinnamon.

Roll out remaining dough for top crust. Seal edges.

Beat egg white until foamy and brush on top crust.

Bake at 375 degrees for an hour or until apples are tender.

Frosting -

1 cup powdered sugar

half and half to thin

Combine and drizzle frosting over bars while still warm.

3 cups flour

1/4 cup plus 2 T sugar

3/4 tsp salt

3/4 cup margarine (softened)

Beat together until crumbly, mixture will be dry. Press firmly into a greased 15x 10 pan.

Bake at 350 degrees for 20 minutes.

Mix together -

4 eggs

1-1/2 cups sugar

1-1/2 cups corn syrup

3 T margarine (melted)

1 1/2 tsp vanilla

Stir in 2-1/2 cups chopped pecans

Pour filling over baked crust and bake 25 minutes til filling is set.

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 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.