1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup peanut butter

Combine in small saucepan, over low heat until melted and smooth, stirring constantly.

Spread in a greased 9 x 12 baking pan. Chill until set.

In a saucepan, over medium heat melt 1/4 cup butter.

Add 1 cup sugar and 1/4 cup evaporated milk. Bring to boil and boil for 5 minutes, stirring constantly.

Remove from heat and add 1-1/2 cups marshmallow creme, 1/4 cup peanut butter and 1 tsp vanilla, mix well.

Stir in 1-1/2 cups chopped salted peanuts, then spread over the chocolate mixture. Chill until set.

In a saucepan combine 14 ounce package caramels and 1/4 cup heavy cream. Cook over low heat until the caramels melt and the mixture is smooth, stirring constantly. Spread over the peanut layer and chill.

In saucepan combine 1 cup chocolate chips. 1/4 cup butterscotch chips and 1/4 cup peanut butter. Cook over low heat until melted and smooth, stirring constantly.

Pour over the caramel layer. Chill for a  least 1 hour. Cut into small bars.

Cover and store  in the refrigerator.

32 Oreo cookies, crushed fine

1/4 cup margarine, melted

1/2 gallon vanilla ice cream

1/3 cup Kahlua

1 cup sugar

5 ounce can evaporated milk

1 tsp vanilla

4 squares semi-sweet chocolate

6 T margarine

4 T Kahlua

16 ounces Cool Whip

1 cup pecans, lightly toasted

Mix cookie crumbs and margarine and pat into 2 pie tins. Freeze crusts.

Beat ice cream with 1/3 cup Kahlua (keep at a creamy but not runny consistency). Spread evenly on top of frozen cookie crusts. Freeze.

Place sugar, milk, vanilla, chocolate squares and margarine in saucepan. Bring to a boil and boil 1 minute. Cool.

 Blend remaining Kahlua (4 T) with chocolate sauce. Pour over ice cream. Freeze again.

Spoon Cool Whip over chocolate. Sprinkle toasted pecans on top. Freeze.

Makes 2 pies

Variations:

Coffee flavored ice cream for vanilla ice cream.

Use Amaretto instead of Kahlua.

Decrease number of cookies to 28 and make entire recipe in 9 x 13 pan.

1   9-inch pie crust, unbaked

 8 ounce bar of unsweetened chocolate

1/4 cup butter

13 ounce can evaporated milk

1-1/2 cup sugar

3 T cornstarch

1/8 tsp salt

2 eggs

1 tsp vanilla

Melt chocolate and butter over low heat. Remove from heat and gradually pour evaporated milk into mixture.

In a separate bowl, mix sugar, cornstarch, salt , eggs  and vanilla. Add chocolate mixture and stir.

Pour into crust and bake at 375 degrees for 45-50 minutes.

Mix together 1-1/2 cups coconut and 1 cup coarsely chopped pecans.

Five minutes prior to removing pie from oven spread mixture over pie and let lightly brown.

Allow 3 hours before cutting.

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.

1 lb ground venison

1/2 cup onion

1/2 cup green pepper

Cook in 2 T vegetable oil

Drain

Stir in 1 lb velveeta cheese (cubed)

15 ounce can chili without beans

12 ounce bottle chili sauce

1/2 tsp garlic salt

1/2 tsp salt

1/2 tsp pepper

Cook and stir till cheese is melted. Pour into serving dish.

Sprinkle with

1/2 cup shredded cheddar cheese

1/4 cup chopped onion

1/2 cup chopped green pepper

Serve with chips.

In a bowl combine

1- 1/2 cups flour

1/3 cup sugar

2 tsp baking powder

1/2 tsp salt

1/2 tsp ground nutmeg

In small bowl combine -

1 egg

1/2 cup milk

2 T melted butter

Add to dry ingredients.

Heat oil to 375 degrees

Drop by teaspoon into oil.

Fry till brown about 1-2 minutes and turn once and fry till brown.

Drain on paper towel.

Roll in powdered sugar.

Combine -

1 – 16 ounce medium shell pasta (cooked)

1 medium cucumber halved and sliced

1 small red onion (chopped)

1 – 16 ounce package frozen peas (thawed)

Mix in 1 cup ranch dressing

Chill at least 2 hours before serving.

Spread 2 tubes refrigerated pizza dough in a greased 15×10 inch pan and bake.

Spread with 8 ounces pizza sauce

Top with

2 cups seasoned taco meat

2 medium tomatoes (seeded and chopped)

8 ounces shredded Mozzarella cheese

shredded lettuce

sour cream (optional)

2 eggs

12 ounces sour cream

2 cups corn (fresh or frozen)

8 ounces Monterey Jack cheese (cubed)

1/2 cup soft bread crumbs

1/4 tsp pepper

1/2 cup shredded cheddar cheese

In large bowl, combine eggs and sour cream. Add the corn, cheese, bread crumbs and pepper; mix well.

Pour into a greased shallow 1-1/2 quart baking dish. Bake, uncovered, at 350 degrees for 35 min.

Sprinkle with cheddar cheese; bake 5-10 minutes longer or until knife inserted near the center comes out clean.

Let stand for 5 minutes before serving.

1-1/2 cups unsweetened pineapple juice

1 bup butter milk

2 cups ice cubes

2 cans (8 ounces each) unsweeetened crushed pineapple

1/4 cup sugar

Combine all ingredients in blender; cover and process until smoth.

Pour in glasses; serve immediately.