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From: TigMode
Mudslide Brownies

If you have ever had a Mudslide cocktail, you will curl up and die over these brownies.

*  2 cups all-purpose flour
*  1/2 teaspoons baking powder
*  1/2 teaspoon salt
*  2/3 cup butter
*  4 squares unsweetened chocolate, chopped (1oz ea)
*  3 large eggs
*  1 1/2 cups granulated sugar
*  4 tablespoons Kahlua
*  2 tablespoons Irish cream liqueur
*  1 tablespoon vodka
*  3/4 cups uoarsely chopped walnuts

--glaze--
*   1 1/4 c Powdered sugar
*   3 tb Kahlua

Combine flour, baking powder and salt in small bowl.  Melt butter and chocolate in small saucepan over low heat; set aside.

Beat eggs and granulated sugar in large bowl until light.  Beat in flour mixture, chocolate mixture, 4 tablespoons Kahlua, Irish cream and vodka.  Fold in walnuts. Pour into greased 13x9" baking pan.

For glaze, beat together sugar and Kahlua in small bowl until smooth.

Bake in 350 degree oven just until toothpick inserted into center comes out clean, about 25 minutes.  DO NOT OVERBAKE! Cool in pan on wire rack. Spread with Kahlua glaze.  Cut into squares.  Makes 24 brownies.

These really do taste like the candy bar....you know, "Sometimes you feel like a nut, sometimes you don't".

* 2 squares unsweetened chocolate
* 1 can sweetened condensed milk
* 3 cups sweetened flake coconut
* 1 teapoon vanilla extract
* pinch of salt
* almonds for garnish

Heat in a double boiler, 1 can sweetened condensed milk and 2 squares of unsweetened chocolate, until chocolate is melted. Stir until mixture is smooth.  Pour over a bowl containing 3 cups of sweetened flaked coconut.  Add 1 teasoonp of vanilla extract and a pinch of salt.  Mix well until coconut is completed coated.  Drop on a cookie sheet which is lined with parchment paper, by teaspoonfuls.  Press a whole almond into the top.

Bake at 350 degrees  for 10 to 12 minutes.  Check at 8 minutes, as bottoms of cookies brown quickly. Remove from oven, cool,   remove from pan.

If you have a bake sale or office event in the near future, these are different and wonderful!

* 2 cups flour
* 1/2 cup confectionerary sugar
* 1 cup butter
* 4 large eggs
* 2 cups sugar
* 1 dash salt
* 1/3 cup lime juice
* confectionerary sugar

Preheat oven to 350 degrees.  Combine flour and powdered sugar; cut in the butter. Press mixture into a 13x9-inch baking pan. Bake at 350 degrees  for 20-25 minutes, or until golden.

Beat eggs at high speed with electric mixer until light and pale yellow.  Gradually add sugar, salt, then lime juice, continuing to   beat at high speed.  Pour lime mixture over hot crust and return to 350 degree oven for 20-25 minutes or until golden.  Sprinkle at once with powdered sugar.  Cool.  Cut into bars.

I love cranberries for their sweet and tart bite, so when I got this recipe from a magazine, I added them to my Christmas cookie trays that  year,  to much acclaim.  I wish I had a dollar for every person who asked me for the recipe.

* 1/4 cup butter or margarine
* 3/4 cup brown sugar
* 1 large egg
* 1 teaspoon vanilla
* 1 tablespoon orange zest
* pinch of salt
* 1 1/2 cups flour
* 1/2 teaspoon baking soda
* 1/2 cup chopped walnuts
* 3/4 cups chopped cranberries (fresh or frozen)

Beat butter, sugar, egg, vanilla, orange zest and salt until fluffy.  Stir in flour and baking soda.  Fold in nuts and cranberries. Drop by rounded teaspoonfuls onto greased cookie sheet, 2 inches apart.  Bake at 375 degrees for 10 to 12 minutes or light golden.  Remove from rack to cool.

* 1/2 cups raisins
* 1 cup salted peanuts
* 6 cups all-purpose flour
* 3 teaspoons baking powder
* 1 teaspoon salt
* 1 teaspoon ground nutmeg
* 1 teaspoon ground cinnamon
* 1/2 cup shortening
* 3 cups white sugar
* 2 cups quick cooking oats
* 3 teaspoons baking soda
* 1 cup buttermilk
* 1/2 cup dark molasses
* 4 eggs

Grind raisins and peanuts through food grinder, set aside. Sift flour,  baking powder, salt, nutmeg and cinnamon into a very large bowl. Cut in shortening using a pastry blender until mixture forms fine crumbs.

Add ground raisin mixture, sugar and oats, mix well. Dissolve baking soda in buttermilk in small bowl. Add molasses and 3 of the eggs, beat with rotary beater until blended. Add to flour mixture, mix well with spoon.

Drop by heaping tablespoons about 3 inches apart on greased baking sheets. Flatten each with floured bottom of a drinking glass. Beat 1 egg in a bowl until blended. Brush tops of cookies with egg. Bake at 375 degrees for 8 to 10 minutes or until golden brown.  Makes 8 - 9 dozen

This is a nice change from regular chocolate chip cookies.

* 1/3 cup butter or margarine, softened
* 1/2 cup packed brown sugar
* 3/4 cup white sugar
* 1 egg
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup buttermilk or sour milk*
* 1 1/2 cups miniature chocolate chips

Preheat oven to 350 degrees F.  Cream butter or margarine, brown sugar and sugar in a large mixer bowl until light and fluffy. Add egg and vanilla; beat well. In a separate bowl, combine flour, baking soda, baking powder and salt; add alternately with milk to creamed mixture. Beat well.   Stir in chips.  *To sour milk: Use 1 1/2 teaspoons vinegar plus milk to equal 1/2 cup.   Bake for 10-12 minutes or until lightly browned. Remove from cookie sheet and cool.  Makes 3 dozen

These are very rich, very sweet and very delish!

* 1 cup butter
* 1 cup sugar
* 2 egg yolks
* 2 cups unsifted flour
* 1 cup chopped walnuts
* 3/4 cup strawberry jam (even better if it's homemade!)

In a medium bowl cream butter and sugar. Beat in egg yolks.  Gradually stir in the flour, then the nuts. Form mix into a ball, and cut in half.

Wrap 1/2 of the dough in plastic and chill in the freezer. Pat the remaining half into an ungreased 8x8x2 pan. Spread on the jam. Take the remaining half and roll between 2 pieces on plastic wrap. Then place on the covered half in the pan.

Bake at 325 degrees for 55-60 minutes, or until lightly browned.

Just the title should be enough to have you drooling.....

*  4 ounces sweet chocolate
*  5 tablespoons butter
*  3 ounces cream cheese, softened
*  1 cup sugar
*  3 large eggs
*  1 tablespoons flour
*  1 1/2 teaspoons vanilla
*  1/2 teaspoon baking powder
*  1/4 teaspoon salt
*  1/2 cup flour
*  1/2 cup nuts,chopped (I like pecans in this but have used walnuts in a pinch)

Melt the chocolate and 3 tablespoons butter in a microwave or over very low heat, in a saucepan, stirring constantly.

Blend remaining butter with cheese until softened. Gradually add 1/4 cup of the sugar, beating well.  Blend in one egg, 1 tablespoon flour and 1/2 teaspoon vanilla.  Set aside.

Beat reminding 2 eggs until creamy and thick and light in color.  Gradually beat in remaining 3/4 cup sugar, beating  until thickened.  Add baking powder, salt and 1/2 cup flour.  Blend in cooled chocolate mixture, nuts and 1 teaspoon vanilla.

Spread half of the chocolate batter in greased 8 or 9" pan.  Add cheese mixture, spread out evenly.  Top with tablespoon fulls of  remaining  chocolate batter.  Zigzag a spatula through batter to marble it.

Bake in 350  oven for 35-40 minutes, or until top springs back when lightly pressed in center.  Cool, cut into squares.

*  1 3/4 cup Quaker Oats, uncooked (quick or old-fashioned)
*  1 1/2 cup flour
*  3/4 cup brown sugar, firmly packed
*  1/2 cup chopped nuts
*  1/2 teaspoon baking soda
*  1/2 teaspoon salt
*  3/4 cup margarine or butter (melted)
*  2 cups fresh or frozen blueberries
*  1/2 cup granulated sugar
*  3 tablespoons water
*  2 tablespoons cornstarch
*  2 teaspoons lemon juice

Heat oven to 350 degrees.  Grease 11x7-inch glass baking dish.  Combine oats, flour, brown sugar, nuts, baking soda and salt. Add margarine, mixing until crumbly.  Reserve 3/4 cup mixture; press remaining mixture onto bottom of prepared dish.  Bake 10 minutes.

Meanwhile, combine blueberries, granulated sugar and 2 tablespoons water.  Bring to a boil, simmer 2 minutes, uncovered, stirring occasionally.  Combine remaining 1 tablespoon water, cornstarch, and lemon juice; mix well.  Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened.

Spread over partially baked base to within 1/4  inch of edge; sprinkle with reserved oat mixture.  Bake 18 to 20 minutes or
until topping is golden brown.  Cool on wire rack; cut into bars.

* 3 eggs
* 1 cup sugar
* 1/2 cup brown sugar
* 1/2 cup peanut butter; any kind
* 1/4 cup margarine
* 2 teaspoon vanilla
* 2 cups flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 12 oz chocolate chips
* chopped peanuts; optional

Combine all but chocolate chips and peanuts.  Spread in greased jelly roll pan.  Bake 25 min.  at 350F.  Sprinkle with chips.  When they soften, spread them over to cover cookies.  Sprinkle with peanuts, if desired.  Cool and cut into bars.

* 1 1/4 cups all-purpose flour
* 1/4 cup plus 1/2 cup firmly packed brown sugar
* 1/2 cup (1 stick) butter or margarine
* 2 large eggs, beaten
* 1 teaspoon vanilla extract
* 2 Golden Delicious apples, cored and chopped
* 1 cup caramel candies, each cut in quarters
* 1/2 cup chopped walnuts or pecans

1.Heat oven to 350 degrees F. Lightly grease a 9-inch square baking pan.  In medium-size bowl, combine 1 cup flour and 1/4 cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Transfer mixture to pan and press in an even layer in bottom of pan. Bake 10 minutes.

2.In same mixing bowl, combine eggs, vanilla, 1/2 cup brown sugar, and remaining 1/4 cup flour; stir in apples, caramels, and nuts. Pour over bottom crust. Bake 30 to 35 minutes or until golden. Cool slightly; cut into quarters lengthwise and crosswise to make 16 bars. Cool completely.

Whenever I make up a batch of these to take to work, word spreads like wildfire and the pan is empty by 8:30.

* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/4 cup butter or margarine
* 1 large egg, seperated
* 1/4 cup milk, 2% butter fat or lower
* 1 can 14 ounce unsweetened crushed pineapple.
* 2 tablespoons cornstarch
* 2 teaspoons rum extract
* 1 tablespoon vanilla
* 1/4 teaspoon cream of tartar
* 1 tablespoon sugar
* 1 cup coconut

Bottom layer:  Combine flour, baking powder and salt. Cut in butter or margarine until mixture is crumbly. Beat egg yolk and milk together with a fork. Stir into crumbs. Press evenly onto bottom of a lightly greased 8 inch pan (square).

Middle layer:: Combine crushed pineapple and its juice and cornstarch in a saucepan. Mix well. Stir-cook over medium heat until mixture boils and thickens. Stir in rum extract and vanilla. Pour over first layer.

Top layer: Beat egg white and cream of tartar until foamy. Add sugar and beat until soft peaks form. Fold in coconut. Spread evenly and carefully over pineapple layer. Press down lightly with a fork. Bake in a 350 degree oven for 30 minutes until top is golden brown. Cool and cut into squares.

These are a must have in any well rounded cookie tray.

*  1 2/3 cups flour
*  1 1/2 teaspoons baking powder
*  1/2 teaspoon grated lemon peel
*  1/2 teaspoon salt
*  1/4 teaspoon ground cinnamon
*  1/4 teaspoon ground nutmeg
*  1/8 teaspoon ground cloves
*  1/8 teaspoon white pepper
*  1/3 cup margarine, softened
*  1/2 cup sugar
*  1 large egg
*  1/2 cup milk
*  1/2 cup walnuts, finely chopped
*  1/2 teaspoon anise seed
*  Confectionary sugar

In small bowl, combine flour, baking powder, lemon peel, salt, spices and pepper; set aside. In large bowl, beat together margarine and sugar until creamy; beat in egg. Add flour mixture alternately with milk, beating well after each addition. Stir in walnuts and anise seed. Drop dough by teaspoonfuls, about 2 inches apart, on lightly greased baking sheets.

Bake at 350 degrees for 15-17 minutes. Cool slightly on wire racks. Roll in confectionary sugar while still warm; cool completely.  This makes about 5 dozen cookies.

This is a great way to use up ripe bananas without always resorting to boring old banana bread.  Heck, these are so good you'll ignore bananas as an excuse to make this recipe!

* 1 1/2 cups flour
* 1/2 cup whole wheat flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 3/4 cup butter, softened
* 2/3 cup granulated sugar
* 2/3 cup firmly packed light brown sugar
* 1 tablespoon vanilla
* 2 medium size ripe bananas, mashed
* 1 large egg
* 1 bag (12 ounce) semi-sweet chocolate mini morsels
* Confectionary sugar

Preheat oven to 350 degrees.  In small bowl, combine flours, baking powder and salt; set aside.

In large mixing bowl, beat butter, granulated sugar, brown sugar and vanilla extract until creamy.  Beat in bananas and egg. Gradually beat in flour mixture. Stir in chocolate mini morsels. Spread into greased 15 1/2x10 1/2" baking pan.

Bake 25-30 minutes. Cool completely. Sprinkle with confectionary sugar.  Cut into 2x1 bars.

Everyone loves these!!

*  1-1/2 cups all-purpose flour
*  1/2 teaspoon baking soda
*  1 teaspoon salt
*  1/4 teaspoon ground cinnamon
*  1-1/2 cups quick cooking oats
*  1 egg
*  1 cup packed brown sugar
*  1/2 cup vegetable oil
*  1/2 cup milk
*  1 teaspoon vanilla extract
*  1 cup seedless raisins

Preheat oven to 375 degrees.

Sift the flour together with the soda, salt, and cinnamon. Stir in the oats.  Combine the other ingredients and add them to the flour mixture, stirring thoroughly.

Drop by tablespoonful onto ungreased cookie sheet. Bake 15 to 18 minutes. Remove to wire rack to cool.

If you like chocolate and mint, you'll love these cookies!

*  4 (1 ounce) squares unsweetened chocolate
*  8 (1 ounce) squares semisweet chocolate
*  1 cup chocolate covered mints
*  1-1/2 cups all-purpose flour
*  1/2 cup unsweetened cocoa
*  1 teaspoon baking soda
*  3/4 cup butter or margarine, softened
*  1 teaspoon vanilla extract
*  1/2 cup packed brown sugar
*  3 eggs

Preheat oven to 325 degrees.  Line cookie sheets with aluminum foil or baking parchment.  Chop chocolates and mints. Place the chocolates and mints in the top part of a double boiler over medium heat. Stir occassionally until melted and set aside.

In a large bowl, beat the butter until soft. Add vanilla and sugar and mix well. Beat in the eggs one at a time.  Stir in the melted chocolate.  Sift together the flour, cocoa, and baking soda. Add to mixture and stir until well blended.  Drop by tablespoon at least 2 inches apart on cookie sheets.  Bake 15 to 18 minutes until lightly colored.   Let cool on wire racks. Makes 3 dozen

These are one of my hubby's favorites!

*  3/4 cup butter or margarine, softened
*  3/4 cup white sugar
*  3/4 cup brown sugar
*  2 eggs
*  1 teaspoon vanilla extract
*  1-1/4 cups all-purpose flour
*  1 teaspoon baking soda
*  1/2 teaspoon ground cinnamon
*  1/2 teaspoon salt
*  3 cups rolled oats
*  1-2/3 cups butterscotch chips

Preheat oven to 375 degrees.

In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.

Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.  Bake at 375 degrees for 8 to 10 minutes.

If you like carrot cake,  be sure to try these!

*  1 large egg
*  1/2 cup brown sugar
*  1/2 cup sugar
*  1/4 cup oil
*  1 tablespoon vanilla
*  3/4 cup shredded carrot
*  1 cup flour
*  1 cup quick cooking oats
*  1 teaspoon baking powder
*  1 tablespoon cinnamon
*  1/2 teaspoon nutmeg
*  1/4 teaspoon salt
*  1 cup raisins

Preheat the oven to 375 degrees and spray 2 baking sheets with Pam. Beat the egg, sugars, oil and vanilla with an electric mixer until smooth.  Add the shredded carrot and beat again. Add the flour, oats, baking powder, cinnamon, nutmeg and salt and beat until well mixed. Add the raisins and stir to combine. Drop the batter by round teaspoon about 2" apart onto the baking sheets and bake for 10 to 12 minutes or until the cookies are lightly browned. Cool on wire rack.

This is a great recipe.....the ease of a mix combined with the inspiration of the s'mores we all love.....without the trauma of camping!

*  1 package Duncan Hines Golden sugar cookie mix
*  1 large egg
*  1 tablespoon water
*  3 milk chocolate bars (1.5 ounces each)
*  1 jar marshmallow creme (7 oz)

Preheat oven to 350 degrees . Grease an 8 inch square pan.

Combine cookie mix, contents of buttery flavor packet from mix, egg and water in large bowl.  Stir until thoroughly blended. Divide cookie dough in half.  Press half the dough evenly into bottom of pan.

Cut each milk chocolate bar into 12 sections by following division marks on bars. Arrange chocolate sections into 4 rows, with 9 sections in each row.

Place spoonfuls of marshmallow creme on top of chocolate.  Spread to cover chocolate and cookie dough.  Drop remaining cookie dough by teaspoonfuls on top of marshmallow creme.  Spread lightly with back of spoon.  Bake at 350 degrees for 25-30 minutes or until light golden brown.  Cool completely.  Cut into squares.

My dad loves gingerbread, gingersnaps, ginger anything so I learned to make ginger stuff.......these are soooooooooo much better than store bought and easy to make.

* 3/4 cup butter
* 2 cups sugar
* 2 eggs, well beaten
* 1/2 cup molasses
* 2 teaspoons vinegar
* 3 3/4 cups flour
* 1 1/2 teaspoons baking soda
* 2 or 3 teaspoons ground ginger (depends on how "snappy" you like these)
* 1/2 teaspoon cinnamon
* 1/4 teaspoon ground cloves

Preheat oven to 325 degree.

Cream butter with sugar.  Beat in eggs, molasses and vinegar.  Sift together and add flour, baking soda, ginger, cinnamon and cloves.  Mix until blended.  Form dough into 3/4-inch balls.

Bake on a greased cookie sheet for about 12 minutes. As the balls of dough melt down they form the familiar gingersnap "cracked" surface.

**Note--the second these come out of the oven I sprinkle some white sugar on them for that crystaline effect**

I really like almonds and tend to gravitate to sweets that have almonds in them.  This is a recipe I got a few years ago from a friend of mine at work.  It's not cloyingly sweet, and is a great thing to have when people are coming over for coffee--and I can testify that one of these is excellent with a mug of tea.  =)

* 1 cup shortening
* 1/2 cup sugar
* 1/2 cup honey
* 3 large eggs, well beaten
* 1/4 teaspoon salt
* 1/2 cup powdered sugar
* 1/2 cup finely chopped blanched almonds
* 2 cups flour
* 2 teaspoons baking powder
* 1 tablespoon vanilla
* grated rind 1 lemon

Cream shortening and sugar. Add honey, eggs, and lemon rind. Mix thoroughly. Sift flour, measure, and sift three times with baking powder and salt. Add chopped nuts and flavoring. Mix thoroughly.  Pour into shallow, well-oiled pan. Bake in a moderate oven (375 degrees) 12-15 minutes. Remove from oven. Cool. Turn onto board well dusted with powdered sugar. Cut in oblong bars. Roll in powdered sugar. This makes about 16 servings.

*  1/2 cup butter or margarine, softened
*  1/3 cup dark brown sugar, firmly packed
*  1/3 cup white sugar
*  1 egg
*  1 teaspoon vanilla extract
*  1 cup plus 2 tablespoons flour
*  1/2 teaspoon baking soda
*  1/2 teaspoon salt
*  1 cup macadamia nuts, chopped
*  1-1/4 cups semisweet chocolate chips

Preheat oven to 375 degrees. Lightly grease 2 large cookie sheets with vegetable shortening.  Cream the butter and sugars together in a large bowl.  Beat in the egg and vanilla extract. Mix well. Sift together the flour, baking soda, and salt. Gradually add the flour mixture to the batter. Stir in the chopped macadamia nuts and chocolate chips.  Drop by rounded teaspoonfuls onto the cookie sheet, about 2 inches apart. Bake for 10 - 12 minutes, or until the cookies are golden brown. Remove from
the oven. Transfer the cookies to cooling rack.

This cookie is absolutely delicious!  Everyone always asks me for the recipe whenever I make these.

*  1 cup butter or margarine, softened
*  1/2 cup confectioners' sugar
*  2 cups all-purpose flour
*  1 cup finely chopped walnuts
*  1/4 teaspoon salt
*  1/2 teaspoon rum extract
*  3/4 cup confectioners' sugar
*  1 tablespoon milk
*  1/8 teaspoon rum extract

Preheat oven to 325 degrees.  Beat the butter or margarine in a large mixing bowl at medium speed until very creamy. Gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy.

Combine the flour, nuts and salt add to the butter mixture and beat until just blended. Stir in the rum extract. Shape cookies into 1 inch balls and place on ungreased cookie sheets. Flatten cookies down.  Bake at 325 degrees for 12 to 15 minutes. When cool spread with Rum Glaze.

To Make Rum Glaze: Combine the 3/4 cup confectioners' sugar, milk and 1/8 teaspoon rum extract. Stir until smooth.

These moist and delicious cookies can be made either individually or into bars.

*  1/2 cup shortening
*  1-1/3 cups brown sugar
*  1 egg
*  1/4 cup milk
*  1 teaspoon baking soda
*  2 cups all-purpose flour
*  1 teaspoon ground cinnamon
*  1/2 teaspoon ground cloves
*  1/2 teaspoon ground nutmeg
*  1 cup chopped nuts
*  1 cup chopped dates
*  1 cup chopped apples

Preheat oven to 350 degrees.  Cream the shortening and brown sugar together.  Mix in the egg and milk. Stir in the apples. Add the flour, baking soda, ground cinnamon, ground cloves, ground nutmeg. Stir in the nuts and dates.

Either drop spoonfuls of dough onto a lightly greased cookie sheet or spread dough into a 13x18 inch lightly greased jelly roll pan. Bake at 350 degrees for 8 to 10 minutes for the cookies or 20 to 25 minutes for the bars. Let cool then ice, if desired.

These bars are really good, with all kinds of intense flavors going on in your mouth.

* 1 stick margarine
* 1 cup flaked coconut
* 1 cup butterscotch chips
* 1 cup chocolate chips
* 1 cup evaporated milk
* 1 cup nuts (any kind, but I like peanuts or walnuts with this recipe
to cut the sweetness)
* 1 cup graham cracker crumbs

Melt margarine in 9 x 12 pan.  Sprinkle graham cracker crumbs over margarine, then a layer of coconut, then chocolate chips, butterscotch chips.  Cover with milk, then nuts.

Bake 30 minutes at 350 degrees. When cool, cut into squares.

You either love oatmeal cookies or you hate them.....I am a big fan of them.  This is odd since I would rather suffer the tortures of the damned than actually eat cooked oatmeal!  This recipe makes about 30 cookies.

* 3/4 cup Butter Flavor Crisco
* 1 1/4 cup firmly packed brown sugar
* 1 large egg
* 1/3 cup milk
* 1 1/2 teaspoon baking soda
* 1 cup flour
* 1/2 teaspoon salt
* 1/4 teaspoon cinnamon
* 3 cups quick Oats, not instant or old fashioned
* 1 cup raisins
* 1 cup coarsely chopped walnuts

Heat oven to 375 degrees.

Combine Butter Flavor Crisco, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed on electric mixer until well blended.  Combine flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended to make cookie dough.

Stir into cookie dough, one at a time, oats, raisens and nuts with spoon. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet.  Bake at 375 degrees for 13 minutes or until set. Cool for 2 minutes on baking sheet. Remove to cooling rack.

If you liked the infamous Pumpkin Cheesecake recipe from Thanksgiving, try this easy "every day" variation on the theme.

* 1 cup flour
* 1/3 cup packed brown sugar
* 5 tablespoons softened butter
* 1/2 cup finely chopped pecans
* 1 block softened cream cheese (8 ounce)
* 3/4 cup sugar
* 1/2 cup Libby's solid pack pumpkin
* 2 large eggs, lightly beaten
* 1 1/2 teaspoon ground cinnamon
* 1 teaspoon ground allspice
* 1 tablespooon vanilla

Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping.  Press remaining mixture into bottom of 8x8x1 1/2 " Pan. Bake in 350 degree preheated oven for 15 minutes. Cool slightly.

Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixing bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30 to 35 minutes. Cool before cutting into bars.

If you like the sweet/tart tang of lemonade, this cookie is a good one to make.  Try it instead of plain old sugar cookies sometime and I bet they become a new favorite in your cookie jar.

* 1 1/4 cups sugar
* 1 1/4 cups butter, softened
* 2 large eggs
* 3 cups flour
* 1 can (6 ounces) frozen lemonade concentrate,  thawed (save 2 tablespoons for frosting)
* 1 tablespoon baking soda

---lemonade frosting---
 * 3 cups confectionary sugar
 * 1/2 cup butter, softened
 * 2 tablespoons reserved frozen lemonade concentrate
 * 1 tablespoon vanilla
 * 1 tablespoon milk  (or a little more)

Combine sugar, butter and eggs in a large bowl.  Beat with an electric mixer at medium speed, scraping the sides of the bowl often, until creamy, about 3 to 5 minutes.  Reduce speed to low.  Continue beating for 1 to 2 minutes, gradually adding flour, lemonade concentrate and baking soda, and scraping sides of bowl often, until well-blended.

Drop batter by rounded teaspoonfuls onto cookie sheets.  Bake in a preheated 400-degree oven until edges of cookies are lightly browned, about 8 to 14 minutes.  Remove cookies from baking sheet.  Let cool completely on a wire rack.

Make the Frosting:  Combine all frosting ingredients except the milk in a small mixing bowl. Beat at low speed, scraping the sides of the bowl often and adding milk until desired spreading consistency is reached.  Frost cooled cookies.

These are so easy and hardly take any time to make.  Plus they just melt in your mouth!

*  1/2 cup butter or margarine
*  1/3 cup white sugar
*  1 egg
*  3/4 cup all-purpose flour
*  1/2 teaspoon vanilla extract
*  3 dozen raisins, chocolate chips or nuts

Preheat oven to 400 degrees. Cream butter, and sugar continuing to beat. Beat in egg, then flour, and then vanilla.

Drop 2 inches apart on a greased cookie sheet, and top with a raisin, chocolate chip, or nut.  Bake for 10 minutes.  Makes 3 dozen cookies.

These are another off my all-time favorites list!!  It tastes just like German chocolate cake, but in a cookie!! Yum:-)

*  1-1/2 cups packed brown sugar
*  2/3 cup shortening
*  1 tablespoon water
*  1 teaspoon vanilla extract
*  2 eggs
*  1-1/2 cups all-purpose flour
*  1/3 cup unsweetened cocoa powder
*  1/2 teaspoon salt
*  1/4 teaspoon baking soda
*  2 cups semisweet chocolate chips
*  1/2 cup evaporated milk
*  1/2 cup white sugar
*  1/4 cup shortening
*  2 egg yolks, lightly beaten
*  1/2 teaspoon vanilla extract
*  1/2 cup chopped pecans
*  1/2 cup flaked coconut

Combine brown sugar, 2/3 cup shortening, water, and 1 teaspoon vanilla in large bowl. Beat until well blended. Beat eggs into creamed mixture.

In another bowl, combine flour, cocoa, salt, and baking soda. Mix this mixture into creamed mixture until just blended. Stir in chocolate chips.  Drop rounded tablespoonfuls of dough onto ungreased baking sheet about 2 inches apart. Place cookie sheet in the middle of the oven. Bake at 375 degrees for 7 to 9 minutes, or until cookies are set. Do not over bake. Cool for 2 minutes on baking sheet. Remove cookies to wire rack to cool completely.

To Make Frosting: Begin by combining evaporated milk, white sugar, 1/4 cup shortening, and egg yolks in medium saucepan. Stir over medium heat until thickened. Remove pan from heat. Stir 1/2 teaspoon vanilla, pecans, and coconut into the warm mixture. Cool completely, and frost cooled cookies.   
 

These bars are extremely rich.....I actually cut this into squares for dessert!

*  1 2/3 cups graham cracker crumbs
 *  1/2 cup butter or margerine, melted
 *  2 2/3 cups flaked coconut
 *  1 1/4 cups sweetened condensed milk
 *  1 cup red raspberry jam or preserves
 *  1/3 cup chopped walnuts
 *  1/2 cup semi sweet morsels, melted
 *  1/4 cup melted white baking bar

In a medium bowl, combine graham cracker crumbs and butter.  Spread evenly over the bottom of a 13x9 inch baking pan, pressing to make compact crust.  Sprinkle coconut over crust.  Pour sweetened condensed milk evenly over coconut.  Bake in a preheated 350 degree oven for 20 to 25 minutes or until lightly browned, then cool.  Spread jam over coconut layer, then chill for 3 to 4 hours.  Sprinkle with walnuts.  Drizzle dark chocolate then white chocolate over top layer to make lacy effect.
Chill, then cut into bars.

One of my dad's favorites.....

* 1 3/4 cups sifted cake flour
* 1/2 teaspoon baking soda
* 1 tablespoon cinnamon
* 1/2 teaspoon allspice
* 1/8 teaspoon cloves
* 1/2 teaspoon salt
* 1/4 cup margarine
* 3/4 cup sugar
* 1 large egg
* 1/2 cup unsweetened applesauce
* 1/2 cup raisins

Preheat oven to 375 degrees.   Prepare bottom of a 11 x 7 inch pan with vegetable pan coating.  Sift together flour, baking soda, spices and salt.  Cream together margarine and sugar.  Add egg to margarine mixture and beat until light and fluffy. Alternately add the dry ingredients and applesauce, stirring just enough to blend well.  Add the raisins. Turn  into the prepared pan and bake about 30 minutes.  Let cool for 10 minutes then cut into 24 squares.

Don't ask me why they call these cow pies!  The only thing I can think as to why, is because they kind of resembele a cow pie when they are finished..lol    But I promise they taste awesome, and you will not be disapointed!  There is no flour in this recipe, so don't be alarmed when you see how much rolled oats this recipe calls for.

*  3 eggs
*  1 cup brown sugar
*  1 cup white sugar
*  3/4 teaspoon vanilla extract
*  3/4 teaspoon light corn syrup
*  2 teaspoons baking soda
*  1/2 cup butter or margarine
*  1-1/2 cups peanut butter
*  4-1/2 cups rolled oats
*  1 cup semisweet chocolate chips, raisins or nuts

Preheat oven to 350 degrees.  Mix together the eggs and sugars. Stir in the vanilla, corn syrup and baking soda. Mix in the butter or margarine and the peanut butter. Mix well. Stir in the oatmeal one cup at a time. Stir in the chocolate chips, raisins or nuts.  Use a large spoon to drop onto cookie sheet. Bake for 10 minutes or until done.

These cookies are a delicious and a nice alternative to doughnuts or pastries. They go awesome with coffee or tea!

*  1/2 cup butter or margarine, softened
*  1 cup peanut butter
*  1-1/3 cups packed brown sugar
*  2 eggs
*  2 teaspoons vanilla extract
*  2 teaspoons baking soda
*  1 teaspoon salt
*  1 cup all-purpose flour
*  1 cup whole wheat flour
*  1/2 cup wheat germ
*  2 cups quick cooking oats
*  1 teaspoon ground cinnamon
*  1 cup raisins
*  1/3 cup water or buttermilk

In a large bowl, using an electric mixer, beat together butter, peanut butter, brown sugar, and vanilla until creamy. Beat in eggs and water or buttermilk.  Mix together flours, oats, wheat germ, salt, cinnamon, and baking soda. Mix into peanut butter mixture. Stir in raisins. Drop by ice cream scoopfuls 2-1/2 inches apart on greased cookie sheets. Flatten slightly.

Bake at 350 degrees for 18 - 20 minutes. Cool on cookie sheet for 2 minutes, then transfer to cooling racks. Store in an airtight container.