Chocolate Rocky Road Cookies

1/2 cup butter

1 cup semisweet chocolate chips

1 cup white sugar

2 eggs

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup chopped walnuts

48 miniature marshmallows

Directions

1. Preheat oven to 400 degrees F (200 degrees C). In a small sauce melt together the butter and 1/2 cup of the chocolate chips, stirring frequently. Remove from heat and set aside to cool.
2. In a medium bowl, stir together the melted chocolate mixture with the sugar, eggs and vanilla. Sift together the flour, baking powder and salt, stir into the chocolate mixture. Finally, stir in the chopped nuts and remaining chocolate chips.
3. Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Press a miniature marshmallow into the center of each cookie. Bake for 7 to 8 minutes in the preheated oven. Remove from baking sheets immediately to cool on wire racks.

Martha Washington Candies

1 cup margarine

4 cups confectioners' sugar

1 (14 ounce) can sweetened condensed milk

2 cups shredded coconut

2 cups chopped pecans

2 teaspoons vanilla extract

2 cups semisweet chocolate chips

Directions

1. Line 2 cookie sheets with wax paper. Set aside.
2. Mix margarine, sugar and sweetened condensed milk in large mixing bowl. Add coconut, pecans, and vanilla; mix well, using a sturdy large spoon. Chill until firm enough to handle.
3. Form into small balls and place on prepared cookie sheets . Chill until very firm.
4. Melt chocolate chips in top pot of double boiler over simmering water. Using a toothpick, dip balls into melted chocolate. Let cool on wax paper.

Sticks and Stones Candy Bark

1 (11 ounce) package NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels, divided

1 1/2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1/2 cup creamy peanut butter

2 cups thin pretzel sticks

2 cups dry roasted peanuts

1 (10 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate-Covered Raisins

Directions

1. BUTTER a 9x13 inch glass baking dish.
2. MICROWAVE 1 1/3 cups butterscotch morsels, semi-sweet morsels and peanut butter in large, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
3. ADD pretzels, peanuts and chocolate covered raisins; stir well to coat. Spread into prepared baking dish.
4. PLACE remaining butterscotch morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70 percent) power for 30 seconds; knead bag to mix. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over candy.
5. REFRIGERATE for 1 hour or until firm. Break into bite-size pieces

Candy Corn Bark

16 Halloween-colored chocolate sandwich cookies, chopped

1 1/2 cups broken small pretzels

1/3 cup raisins

1 1/2 pounds white chocolate, broken into squares

2 cups candy corn

orange and brown sprinkles

Directions

1. Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
2. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

Melt In Your Mouth Peanut Butter Cookies

1 cup shortening

1 cup white sugar

1 cup packed brown sugar

1 cup peanut butter

2 eggs

2 tablespoons water

2 1/2 cups sifted all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Beat the shortening with the sugars and the peanut butter until well mixed. Beat in the egg and the water.
3. Gradually beat in the flour, baking soda and salt. Form cookies on an ungreased baking sheet with a cookie press or roll into balls and smash flat with a floured fork or fingers.
4. Bake at 375 degrees F (190 degrees C) for 12 minutes or more until done, usually when the puffed up cookie has lowered down to level. Before then it is more chewy.
5. For High Altitude, omit water and add eggs last, mixing well, but not beating them as at sea level. Raise the temperature to 390 degrees F (200 degrees C). Or use a convection oven at 312 degrees F (155 degrees C) for 15 min works even better

Creamy Peanut Dessert

1 1/2 cups graham cracker crumbs

1/2 cup chopped salted peanuts

1/4 cup butter, melted

2 tablespoons peanut butter

FILLING:

1 (8 ounce) package cream cheese, softened

1/2 cup peanut butter

1/2 cup sugar

2 teaspoons vanilla extract

1 (16 ounce) container frozen whipped topping, thawed

3 tablespoons chocolate syrup

Directions

1. In a bowl, combine cracker crumbs and peanuts. Stir in butter and peanut butter; mix well. Set aside 1/2 cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. dish. Cover and refrigerate for 30 minutes.
2. Meanwhile, in a mixing bowl, beat cream cheese and peanut butter until smooth. Beat in sugar and vanilla. Fold in whipped topping; spoon over crust. Drizzle with chocolate syrup; sprinkle with reserved crumb mixture.
3. Cover and freeze for up to 3 months. Remove from the freezer 15 minutes before serving.

Toffee Dessert

1 (1.4 ounce) bar chocolate covered toffee

1 (1.6 ounce) bar chocolate covered crispy peanut butter flavored candy

1 cup crushed saltine crackers

2 cups crushed graham crackers

1/2 cup butter, melted

1 (5.1 ounce) package instant vanilla pudding mix

1 (5.9 ounce) package instant chocolate pudding mix

2 cups milk

1 (12 ounce) container frozen whipped topping, thawed

1 (8 ounce) container frozen whipped topping, thawed

Directions

1. Place the chocolate covered toffee bar and chocolate covered crispy peanut butter flavored candy bar in the freezer and let freeze 8 hours or overnight.
2. In a medium bowl, mix together the saltine crackers, graham crackers, and melted butter. Press the mixture into the bottom of a 9x13 inch pan to make a crust. Chill crust in the refrigerator while you make the filling.
3. In a large bowl, beat together the instant vanilla pudding mix, instant chocolate pudding mix, and milk. Fold in 12 ounces frozen whipped topping. Spread the filling over the prepared crust. Cover the filling with the remaining frozen whipped topping.

4. Crush the frozen chocolate covered toffee bar and chocolate-covered crispy peanut butter flavored candy bar. Sprinkle the dessert with the crushed candy bars. Cover and refrigerate until ready to serve.

Jimmy Carter Dessert

1 1/2 cups graham cracker crumbs

1/4 cup white sugar

1/3 cup butter, melted

1 (8 ounce) package cream cheese

1/3 cup peanut butter

2 (8 ounce) containers frozen whipped topping, thawed

1 cup confectioners' sugar

1 (3.4 ounce) package instant vanilla pudding mix

1 (3.9 ounce) package instant chocolate pudding mix

3 cups milk

1/4 cup chopped peanuts

1/8 cup grated semisweet chocolate

Directions

1. Combine graham cracker crumbs, sugar, and melted butter or margarine. Press firmly into the bottom of a 13 x 9 inch pan.
2. Mix the cream cheese and peanut butter together until smooth. Stir in 2 cups of the whipped topping and the confectioners' sugar. Pour mixture over crust.
3. Mix the pudding mixes and milk together, and pour over peanut butter layer. Spread remaining whipped topping on top. Sprinkle with chopped peanuts and shaved chocolate. Chill.

Southern Moon Pies

1/2 cup butter, softened

1 cup white sugar

1 egg

1 cup evaporated milk

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 cup butter, softened

1 cup confectioners' sugar

1/2 teaspoon vanilla extract

1 cup marshmallow creme

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
2. To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
3. Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
4. Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
5. To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.

Ga Ga Clusters

1 (12 ounce) package semisweet chocolate chips

1 (14 ounce) can sweetened condensed milk

1 (16 ounce) package miniature marshmallows

2 cups dry roasted peanuts

Directions

1. Lightly grease a 9x13 inch baking dish. In a medium saucepan over low heat combine chocolate chips and milk and stir until chips are melted and mixture is smooth. Meanwhile, combine the marshmallows and peanuts in a large bowl.
2. When chocolate mixture is heated, pour melted mixture over marshmallows and nuts and mix all together. Pour mixture into the baking dish, cover and refrigerate to chill for 2 hours.

Texas Chocolate Frosting

1/2 cup margarine

4 tablespoons cocoa powder

4 cups confectioners' sugar

3 tablespoons milk

1 teaspoon vanilla extract

Directions

1. Melt margarine over a low heat. Gradually beat in cocoa, sugar, milk and vanilla, mix well.

Southern Style Banana Split Cake

2 cups graham cracker crumbs

3/4 cup white sugar

1/4 pound butter, melted

2 (8 ounce) packages cream cheese

1 1/2 cups confectioners' sugar

4 bananas, sliced

1 (15 ounce) can crushed pineapple, drained

1 (16 ounce) container frozen whipped topping, thawed

1 (16 ounce) jar maraschino cherries, drained

12 ounces crushed peanuts

Directions

1. Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
2. Beat together the cream cheese and confectioners sugar; spread over graham cracker crust.
3. Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.
4. Top with cherries and chopped nuts; refrigerate and serve chilled.

Apple Doozie

• 1 pizza crust
• 1 can apple pie filling*
• 1/2 cup quick oats
• 1/2 cup dark brown sugar
• 1/2 c flour
• 1/2 stick margarine (1/4 of a cup)
• 1 tablespoon cinnamon

Place pizza crust on baking sheet and preheat oven to 350. Open pie filling and dice it up a bit while it is inside the can. Spread over pizza crust.
In small bowl, place flour, oats, brown sugar, and cinnamon. Stir to combine. Cut margarine into slices and place in bowl. Using a long tined fork, cut margarine into mixture until crumbly. Sprinkle over top of pie filling in pizza and bake at 350 for twenty five minutes, or until lightly golden. Top with glaze, below.
Glaze:

• 1 cup Confectioner’s sugar
• 2 Tablespoons milk
• 1 teaspoon vanila

Place all in small bowl, stir until smooth. Can add a smidge more milk if mixture is too thick, more sugar if it is too thin. Drizzle over Apple Pizza with spoon.
*To use fresh apples. Peel and chop two to three cups apples. Saute’ in two tablespoons butter until tender. Add a few tablespoons sugar if you like but keep them a bit tart because the topping adds a lot of sweetness.  Continue with recipe

7-Up Pound Cake

• 1 cup butter or margarine
• 1⁄2 cup shortening
• 3 cups sugar

• 1-1⁄2 teaspoons lemon extract
• 1-1⁄2 teaspoons vanilla extract*
• 5 eggs
• 3 cups all-purpose flour
• 7 fluid ounces 7-Up (Can use diet)

In a large bowl, place butter, shortening, and sugar. Beat until it is fluffy and well mixed. Add in lemon extract and vanilla flavoring. Add in all of the eggs and beat again until blended in.  Add in all of your flour and then seven up. Mix until smooth and creamy. Pour into greased and floured tube pan (Jeanne just uses Baker’s Joy to spray on her pan to make this easier). Bake at 300 for one hour, or until toothpick inserted in center comes out clean. Jeanne says to let it sit for thirty minutes before turning out. I let mine sit for ten because that is just what I’m used to but I’ll give thirty a try next time!

Glaze

• 1-1/2 cups confectioner’s sugar
• 2 tablespoons milk
• 1/4 tsp lemon extract

Combine all and stir until smooth. Add more milk if too thick, more confectioner’s sugar if too thin. Pour over cooled cake.