Delicio Recipe List

1 1/3 cups warm water (110 degrees F/45 degrees C) 1 tablespoon active dry yeast 3 tablespoons dry milk powder 2 tablespoons vegetable oil 2 tablespoons honey 2 teaspoons salt 1 egg 1 cup whole wheat flour 2 1/2 cups bread flour 3/4 cup 7-grain cereal DIRECTIONS: Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Whole Wheat Bread cycle, and Start.

1-2/3 cups water (70� to 80�) 1/3 cup honey 2 tablespoons butter or margarine 1-1/2 teaspoons salt 3-1/2 cups bread flour 1 cup quick-cooking oats 1 T active dry yeast 1 cup granola 3/4 cup golden raisins In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the granola and raisins. Yield: 1 loaf (2 pounds). dry yeast 1 cup granola 3/4 cup golden raisins

1/2 pound extra wide egg noodles Salt 1 tablespoon extra-virgin olive oil, 1 turn of the pan 3 slices bacon or turkey bacon, chopped 1 1/3 pound, the average weight of 1 package, ground turkey breast 1 pound white mushrooms, wiped, trimmed and sliced 1 medium onion, chopped Black pepper 2 teaspoons dried thyme or poultry seasoning 1/2 cup dry white wine 1 cup chicken stock, available on soup aisle, eyeball it 1/2 cup heavy cream, 3 turns of the pan 1/4 teaspoon freshly grated nutmeg 2 tablespoons softened butter 2 cups grated Gruyere, about an 8-ounce brick 1 cup plain bread crumbs 2 to 3 tablespoons chopped parsley leaves Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente. Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a woode...

2 tablespoons active dry yeast 1 teaspoon white sugar 1/2 cup warm water 3 1/2 cups warm water 1/4 cup honey 1/4 cup molasses 1/2 cup vegetable oil 2 eggs 2 tablespoons lemon juice 7 cups whole wheat flour 1/4 cup flax seed 1/4 cup cracked wheat 1/4 cup sunflower seeds 4 teaspoons salt 4 cups bread flour DIRECTIONS: In a small bowl, dissolve the yeast and sugar in 1/2 cup warm water. In a large bowl, mix remaining 3 1/2 cups warm water, honey, molasses, oil, eggs and lemon juice. Mix well. Add yeast mixture and stir. Gradually add 5 cups whole wheat flour beating well after each addition. Add the flax, cracked wheat and sunflower seeds, stir well. Let stand for 20 minutes, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl. Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with light on until doubled, a...

2 tablespoons active dry yeast 1 teaspoon white sugar 1/2 cup warm water 3 1/2 cups warm water 1/4 cup honey 1/4 cup molasses 1/2 cup vegetable oil 2 eggs 2 tablespoons lemon juice 7 cups whole wheat flour 1/4 cup flax seed 1/4 cup cracked wheat 1/4 cup sunflower seeds 4 teaspoons salt 4 cups bread flour DIRECTIONS: In a small bowl, dissolve the yeast and sugar in 1/2 cup warm water. In a large bowl, mix remaining 3 1/2 cups warm water, honey, molasses, oil, eggs and lemon juice. Mix well. Add yeast mixture and stir. Gradually add 5 cups whole wheat flour beating well after each addition. Add the flax, cracked wheat and sunflower seeds, stir well. Let stand for 20 minutes, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl. Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with light on until doubled, a...

2 cups semisweet chocolate chips 1/2 cup butter 2 cups graham cracker crumbs 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1 egg 1 teaspoon vanilla extract DIRECTIONS: In a double boiler or microwave, melt chocolate chips and butter, stirring occasionally. Stir in the graham cracker crumbs. Set aside 1/4 cup for topping. Press the remaining crumbs into an ungreased 13-in. x 9-in. x 2-in. baking pan. In a mixing bowl, beat cream cheese until smooth. Gradually beat in milk, egg and vanilla. Pour over crust. Sprinkle with reserved crumbs. Bake at 325 degrees F for 25-30 minutes or until lightly browned. Cool. Refrigerate 3 hours or until completely chilled. Cut into bars. Store in the refrigerator.

1 pouch Betty Crocker sugar cookie mix 1 cup graham cracker crumbs 1 cup butter melted 3 cups milk chocolate chips 4 1/2 cups miniature marshmallows Heat oven to 375 degrees. In a large bowl stir together cookie mix and cracker crumbs. Stir in melted butter until soft dough forms. Press into ungreased 9 X 13 pan. Bake 18 -20 minutes or until set. Immediately sprinkle chocolate chips on crust. Let stand 3 to 5 minutes until chocolate chips are partially melted. Spread chocolate evenly over crust. Turn the oven to broil Sprinkle marshmallows over melted chocolate. Broil 4 to 5 inches from broiler and broil for 20 -30 seconds or until marshmallows are toasted. Cool 10 minutes. Cut into bars.

Crust: 1 1/4 pounds unsalted butter, room temperature 3/4 cup granulated sugar 3 extra-large eggs 3/4 teaspoon pure vanilla extract 4 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt Topping: 1 pound unsalted butter 1 cup good honey 3 cups light brown sugar, packed 1 teaspoon grated lemon zest 1 teaspoon grated orange zest 1/4 cup heavy cream 2 pounds pecans, coarsely chopped Preheat the oven to 350 degrees F. For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust...

4 cups all-purpose flour 1 tablespoon salt 1 tablespoon baking powder 2 teaspoons baking soda 1 cup vegetable shortening, cold, cut into 1/2-inch pieces 1 1/2 to 2 cups buttermilk, plus additional for brushingPreheat the oven to 375 degrees F. Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands or a stand mixer fixed with a dough hook until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk. Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.

1 cup seedless raspberry jam 6 tablespoons orange liqueur (recommended: Grand Marnier) 1 pound mascarpone cheese, at room temperature or 2-8oz. cream chz. 1 cup whipping cream 1/4 cup sugar 1 teaspoon pure vanilla extract 28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces 3 (1/2 dry pint) boxes fresh raspberries (about 3 3/4 cups total) Confectioners' sugar, for serving Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend. Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture. Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixt...

1 cup quick cooking oats 2 cups boiling water 2 T butter softened 2 pkg. active dry yeast 1/3 cup warm water(110-115 degrees) 1/2 cup cornmeal 1/2 cup whole wheat flour 1/2 cup honey 2 t salt 5-6 cups white flour melted butter 1 T flax seed 1 T wheat germ or bran 1 T sesame seed In a mixing bowl combine the oats, boiling water and butter. Cool to 110-115 degrees, stirring occasionally. In a small bowl dissolve yeast in warm water. Add to oat mixture. Add cornmeal, whole what flour and honey,salt and 3 cups white flour. Beat til smooth. Add enough of the rest of white flour until soft dough is formed. Knead for 6-8 minutes on floured surface. Place in greased bowl, cover with a cloth. Let rise about 1 hour or until doubled. Punch down and turn unto a floured surface. Divide in half and put in loaf pans. Let rise until doubled about 45 minutes. Bake in 350 degree oven til golden brown. Brush on melted butter.

2 packages (8 ounces each ) cream cheese, softened 1/4 cup lime juice 2 to 3 teaspoons ground cumin 1/2 to 1 teaspoon cayenne pepper 1/2 teaspoon salt Dash pepper 1 can (8-3/4 ounces) whole kernel corn, drained 1 cup chopped walnuts, toasted 1/3 cup finely chopped onion Tortilla chips In a small mixing bowl, combine the cream cheese, lime juice, cumin, cayenne, salt and pepper. Stir in the corn, walnuts and onion. Refrigerate until serving. Serve with tortilla chips. Yield: 3 cups.

2 -1/4 cups all-purpose flour 3 /4 cup sugar 3/4 cup cold butter 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup sour cream 1 egg, beaten 1-1/2 teaspoons almond extract FILLING: 1 package (8 ounces) cream cheese, softened 1/2 cup sugar 1 egg 1/2 cup raspberry jam 1/2 cup slivered almonds In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda and salt. Add the sour cream, egg and almond extract; mix well. Spread in the bottom and 2 in. up the sides of a greased 9-in. springform pan. For the filling, in a small bowl, beat cream cheese, sugar and egg in a small bowl until blended. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs. Bake at 350� for 55-60 minutes. Let stand for 15 minutes. Carefully run a knife around the edge of ...

Refreshing Lemonade Dessert Crust: � cup butter � cup brown sugar 1 cup flour � cup chopped walnuts Bake 400� 15-20 minutes. Combine: 16oz can frozen lemonade 1-9 oz can sweetened condensed milk 2-8 oz cool whip Blend together and put over crust. Refrigerate.

Bran Muffins 1-15 oz. Raisin Bran(Post) 5 cups flour 5 cups sugar 5 tsp. baking soda 2 tsp. salt 4 beaten eggs 1 cup vegetable oil 1 qt. buttermilk Stir together well. Bake at 400? for 15-20 minutes or until they pop bake when gently touched on top. Can be kept in the refrigerator for up to 6 weeks.

10 tablespoons unsalted butter (1 stick plus 2 tablespoons) 2 1/2 cups all-purpose flour 2 3/4 teaspoons baking powder 1/2 teaspoon fine salt 3 large eggs 1 1/4 cups sugar 2 teaspoons pure vanilla extract 1/2 cup smooth natural peanut butter, room temperature 1 1/4 cups dry roasted peanuts 1 1/4 cups chopped dark chocolate or chocolate chunks (about 6 ounces)Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper. Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly. Whisk the flour, baking powder, and salt together in a large bowl. Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined. While mixing slowly, add the...

1 1/2 cups pistachios 1/2 cup (1 stick) unsalted butter 3 eggs 1 cup sugar 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon saltPreheat the oven to 350 degrees F. Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven. In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed. Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the co...

8-ounce roll refrigerated sugar cookie dough, sliced 1/4-inch thin 14-ounce package chocolate mint wafers 1 egg, beaten 1 tablespoon coarsely chopped walnuts or pecans, or enough to cover top of cookies Preheat oven to 375 degrees F. Slightly grease a cookie sheet. Place slices of sugar cookies on sheet, about 2 to 3 inches apart. Top each with a chocolate wafer. Cover wafer with another slice of cookie dough. Brush dough with a beaten egg. Press nuts into top of dough. Bake for about 10 minutes.

1 package dry sugar cookie mix, prepared to package directions 1 cup macadamia nuts 1 cup shredded coconut 1 cup white chocolate chips 9 by 12-inch baking dish Softened butter, to prepare baking dish Preheat oven to 375 degrees F. To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 15 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve.

Filling: 1 (16-ounce) box graham crackers 12 tablespoons (1 1/2 sticks) butter 1 cup sugar 1 egg 1/2 cup milk 1 cup chopped pecans 1 cup or 3 (1/2-ounce) cans shredded coconut Topping: 2 cups powdered sugar 1 teaspoon vanilla 4 tablespoons (1/2 stick) butter 3 tablespoons milk For the filling: Line a 13 by 9-inch pan with whole graham crackers. Melt the butter in saucepan and add sugar. Beat the egg and milk together; add to butter mixture. Bring to a boil, stirring constantly. Remove from heat. Add the nuts, coconut, and 1 cup graham cracker crumbs. Pour over the crackers in the pan. Cover with another layer of whole graham crackers. For the topping: Beat all the ingredients together and spread over top layer of crackers. Chill. Cut into squares.

2 cups all-purpose flour 1/2 cup firmly packed brown sugar 1 cup (2 sticks) butter, softened 2 (8-ounce) packages cream cheese, softened 1/2 cup sugar, plus 2 tablespoons, divided 2 large eggs 1 teaspoon vanilla extract 3 Granny Smith apples, peeled, cored and finely chopped 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Streusel topping, recipe follows 1/2 cup caramel toppingPreheat oven to 350 degrees F. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned. In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly ...

2 cups All-Bran 1 cup plain fat-free yogurt 2/3 cup unsweetened applesauce 1/2 cup fat-free milk 1/2 cup egg substitute 1/3 cup packed brown sugar 2 tablespoons molasses 1 tablespoon canola oil 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon salt In a bowl, combine the bran, yogurt, applesauce and milk; let stand for 5 minutes. Add egg substitute, brown sugar, molasses, oil and vanilla; mix well. In another bowl, combine the dry ingredients. Stir in bran mixture just until moistened. Fill muffin cups coated with nonstick cooking spray two-thirds full. Bake at 400� for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 1-1/2 dozen.

1 box Betty Crocker� white angel food cake mix 1 1/4 cups cold water 1 can (14 oz) sweetened condensed milk 1/3 cup Key lime or regular lime juice 1 teaspoon grated lime peel 1 container (12 oz) frozen whipped topping, thawed 1 cup flaked coconut Sliced kiwifruit and strawberries, if desired Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate. In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping. Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

1 box Betty Crocker� white angel food cake mix 1 1/4 cups cold water 1 can (14 oz) sweetened condensed milk 1/3 cup Key lime or regular lime juice 1 teaspoon grated lime peel 1 container (12 oz) frozen whipped topping, thawed 1 cup flaked coconut Sliced kiwifruit anSpread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.d strawberries, if desired Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.n large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

INGREDIENTS: 1 cup all-purpose flour 1 tablespoon white sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 egg, beaten 1 cup milk 2 tablespoons vegetable oil 2 ripe bananas, mashed DIRECTIONS: Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas. Stir flour mixture into banana mixture; batter will be slightly lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

1/2 cup sugar 2 tablespoons cornstarch 1 cup cold water 4 cups f resh f or frozen blueberries Pancakes 2 cups all-purpose flour 1/4 cup sugar 4 teaspoons baking powder 1/2 teaspoon salt 2 eggs 1-1/2 cups milk 1 cup (8 ounces) sour cream 1/3 cup butter, melted 1 cup fresh or frozen blueberries DIRECTIONS In a large saucepan, combine the sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm. For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into flour mixture just until moistened. Fold in blueberries. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping. Yield: about 20 pancakes (3-1/2 cups topp...

INGREDIENTS: 1 cup shortening 1 cup brown sugar 1/2 cup white sugar 1 teaspoon vanilla extract 3 eggs 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups semisweet chocolate chips 2 (8 ounce) packages cream cheese 1/4 cup white sugar 2 eggs 1 cup chopped pecans DIRECTIONS: Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, cream together shortening, brown sugar, and 1/2 cup white sugar. Beat in the 3 eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; blend into the sugar mixture. Stir in chocolate chips, and set aside. In a separate bowl, mix together the cream cheese and 1/4 cup white sugar. Mix in the 2 remaining eggs. Spread 1/2 of chocolate chip dough in bottom of the prepared pan. Pour cream cheese batter on top of dough. Sprinkle with pecans. Drop pieces of the remaining chocolate chip batter over filling. Don't...

INGREDIENTS 2 cups vanilla wafer crumbs 2 tablespoons unsalted butter, melted 1 (14 ounce) package individually wrapped caramels 1 (5 ounce) can evaporated milk 1 cup chopped pecans 2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup semisweet chocolate chips DIRECTIONS ...

� cup butter 1 pound powdered sugar 2 cups crunchy peanut butter 3 cups rice krispies Mix and form into little balls. Let them cool to make easier to make into balls. 12 oz. pkg. dipping chocolate Dip balls in the chocolate and let cool on wax paper.

6 cups corn chex 1 cup peanuts Mix in a bowl. In a microwave safe bowl heat together until smooth and sugar is dissolved. 1 cup peanut butter 1 cup white corn syrup 1 cup sugar Pour over cereal mixture. Drop by tablespoons on waxed or parchment paper.

15 oreo cookies crushed � cup butter melted Mix together and press in 9 X 9 pan. Cool 1-8oz. cool whip 1 cup after dinner mints 2 cups miniature colored marshmallows Mix together and pour into pan. Set for 24 hours.

� cup almond paste � cup sugar 1 cup half and half cream 1 tsp. cinnamon � tsp. allspice � tsp. nutmeg 1 loaf French bread, cubed 1 tsp. almond extract 2 cups peeled and chopped apples 11/2 cups almonds Mix together almond paste, sugar, half and half, almond extract, cinnamon, allspice, and nutmeg In a greased 9-inch springform pan put the cubed French bread, pour over the almond paste mixture. Spoon on the apples and almonds. Bake at 350� for 45 minutes.

� cup butter 1 cup sugar 2 eggs 1tsp. baking soda 1 tsp. baking powder 2 T. sour milk � tsp. salt 1 tsp. vanilla 2 cups flour 2 cups chopped apples � cups walnuts Combine and add apples last. Topping: 2 T. butter 2 T. brown sugar 2 T. flour Mix. Bake 325� for 30 minutes. Reduce to 300� for the last 30 minutes.

1 cup sugar 1/3 cup butter, melted 3 eggs 2 tsp. vanilla 3 cups flour 11/2 tsp. baking powder � tsp. salt 16 oreo chocolate cookies, coarsely chopped (about 2 cups) 2 ounces semisweet or white chocolate, melted Beat sugar, butter, eggs and vanilla in large bowl with mixer at medium speed until blended. Stir in flour, baking powder, and salt. Fold in chopped cookies. Divide mixture in half. With floured hands shape each half into 9X3 �inch loaf on a lightly greased baking sheet. Bake at 350� for 25-30 minutes or until golden brown. Remove from oven. Cool minutes. Cut each loaf diagonally into 15(1/2-inch thick) slices. Place slices, cut side up, on same baking sheet. Bake for 10-12 minutes more on each side or until lightly browned.

� cup butter � cup sugar 5 t. Cocoa 1 tsp. vanilla 1 egg Combine and boil slowly for 2 minutes. Add: � cup coconut � cup chopped walnuts 2 cups crushed graham crackers Spread mix in 9X13 pan. Pat down and cool. Combine: � cup melted butter 2 T. milk 2 T. instant vanilla pudding mix 2 cups powdered sugar Spread mix over layer in pan, melt � cup chocolate chips and 2 T. butter. Spread over top and refrigerate to set.

Cranberry Topping 1 pkg. (3oz.) raspberry flavored gelatin � cup sugar 11/4 cup cranberry juice 1 can(8oz.) jellied cranberry sauce Filling 1 pkg. (3oz.) cream cheese softened � cup sugar 1 T. milk 1 tsp. vanilla � cup frozen whipped topping, thawed 1 pie shell baked In a mixing bowl combine gelatin and sugar, set aside. In a pan bring cranberry juice to a boil. Pour over gelatin, mix stirring to dissolve. Stir in cranberry sauce. Chill until slightly thickened. In another bowl beat cream cheese, sugar, milk, and vanilla, till fluffy. Fold in whipped topping. Spread evenly into pie shell. Beat cranberry topping until frothy, pour over filling. Chill overnight.

2 cups quick oats 11/2 cups flour 1 cup chopped peanuts 1 cup brown sugar 1 tsp. baking soda � tsp. salt 1 cup butter, melted 14 oz. can sweetened condensed milk 1/3 cup peanut butter 1 cup M & M/s Combine oats, flour, peanuts, sugar, baking soda, salt. Mix well until coarse crumbs. Reserve 11/3 cups for top. Press remaining crumbs on jelly roll pan (15 x10�) Bake at 375� for 12 minutes. Combine condensed milk and peanut butter. Spread on crust to within � �. Combine crumbs and M& M�s. Put on condensed milk mixture. Press down lightly. Bake 20-22 minutes or until brown.

1-14oz. pkg. caramels 2/3 cup evaporated milk 1 German Chocolate cake mix 2/3 cup butter, melted 1 cup chopped nuts 1 cup chocolate chips In a microwave safe bowl combine caramel, and � cup evaporated milk. Melt on 50% power until melted. Set aside. Grease and flour 9X13 pan. In a large bowl combine dry cake mix, butter, 1/3 cup evaporated milk and nuts. By hand stir til dough holds together. Press � of dough into pan. Bake at 350� for 6 minutes. Spread with chocolate chips. Crumble reserved dough. Bake 15-18 minutes. Cool slightly and refrigerate.

1-6 oz. pkg. lemon jello 2 cups boiling water Let stand to stiffen. 1 8 oz. cream cheese 1 cup sugar 1 tsp. vanilla Beat together 1 12 oz. can carnation milk�whipped Mix to ingredients together til stiff Crust � cup butter, melted 2 cups graham cracker crumbs 1 tsp. powdered sugar

8 medium apples sliced, Ida Reds, or Jonathan 1 cup flour 11/2 cups sugar 1 tsp. baking powder � tsp. salt 1 unbeaten egg Mix together and spread over apples. Melt 1/3 cup butter. Let cool and pour over crumb mixture, sprinkle with � tsp. cinnamon. Bake at 350� for 40 minutes.

18 oz. white chocolate chunk cookie dough � cup coconut � cup slivered almonds 14 oz sweetened condensed milk 1 cup vanilla white chips Spread cookie dough in 9 X 13 pan. Put on coconut and almonds. Pour on milk. Melt chips and drizzle over the top.

6 cups Crispex or Chex cereal 3 cups Cherrios 2 cups M & M�s 2 cups pretzels circles 2 cups blanched peanuts 1 lb. white chocolate melted Mix the dry ingredients and pour over melted chocolate.

Pastry: 2 cups Crisco shortening 4 cups flour 1 cup water Mix. Filling: 1 lb. Almond paste 2 cups sugar 3 eggs beaten 1 tsp. almond flavoring Let stand overnight. When ready to bake, divide dough and filling into

1 coup flour � cup butter � cup brown sugar � cup walnuts Combine and bake at 375� for 15 minutes. Crumble into a 9x13 pan. Topping: 1-8oz cream cheese 2 cups powdered sugar 2 tsp. vanilla Cream together. 1 cup whipping cream, whipped, put over cooled crust. Spoon over 1- 21oz. can pineapple pie filling.

1 whole chicken cut up 3 small onions quartered 4 medium carrots peeled and sliced 3 medium potatoes quartered 2 celery stalks, sliced 1 bay leaf 1 can chicken soup and � cup water 2 tsp. salt � tsp. rosemary leaves 1/8 tsp. pepper 3 slices of bacon Brown chicken in bacon fat, pour chicken soup with water over chicken, add crumbled bacon. Sprinkle half of salt, pepper, rosemary over chicken, add vegetables and then the remaining seasoning. Cover and bring to a boil, lower heat to simmer and cook for about 55 minutes or until done.

Mix: 4 cups flour 1 tsp. salt 11/2 cups butter Mix and add to first mixture: 2 egg yolks beaten 2 tsp. lemon juice 1 tsp. cold water Make 2 balls and press into cookie sheet. Cover with 2/3 cup corn flakes. 10 apples peeled and sliced 11/2 cups sugar 1 tsp. cinnamon 2 beaten egg whites Put over the corn flakes. Cover with sugar and cinnamon. Roll out remaining crust and put on top of filling. Brush beaten egg white on top of crust and bake in 350� oven for 1 hour. Frosting: 1 cup powdered sugar pinch of salt 1 tsp. vanilla 2 T lemon juice Drizzle over the cooled bake crust. Refreshing Lemonade Dessert Crust: � cup butter � cup brown sugar 1 cup flour � cup chopped walnuts Bake 400� 15-20 minutes. Combine: 16oz can frozen lemonade 1-9 oz can sweetened condensed milk 2-8 oz cool whip Blend together and put over crust. Refrigerate.