Double Chocolate Chip cookies

1/2 devil food cake mix
1/2 cup butter flavor crisco
1 tsp vanilla
2 eggs
cream well

add rest of cake mix and
3/4 cup choc chips - i like part choc and part white choc chips
1/2 chopped nuts (optional)

bake 350 for 9-11 min

Banana Bars

1/2 cup butter, soften
2 cup sugar
3 eggs
1 1/2 cup mashed bananas (takes about 3-4 whole bananas)
1 tsp. vanilla
2 cup flour
1 tsp. baking soda

Mix it all together and pour on to a large cookie sheet. Bake at 350 degrees for 18-25 minutes, until golden brown on top. Let cool and cover with frosting (Vanilla, cream cheese frosting is the best).

Libby's Pumpkin Roll

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:FOR CAKE:PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Peanut Butter Balls

1 cup peanut butter
1 cup honey
2 cups powder milk
1 1/2 cup corn flakes

Mix peanut butter, honey and milk together to form a very thick mixture. Roll into small balls about the size of a malnut. Then roll in crucshed corn flakes or powder sugar. Place on wax paper and refrigerate.

Homemade Ice Cream

6 eggs, beaten
3 1/2 cups white sugar
10 fresh peaches or use other fruit (strawberries are great)
4 cups heavy cream
2 cups half-and-half cream
2 teaspoons vanilla extract
3/4 teaspoon salt


In large bowl, mix together eggs and sugar until smooth; puree fruit in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

Chex Muddy Buddies

1 cup peanut butter
1 stick margarine
12 oz. chocolate chips
12 oz. chex or crispix cereal
2 1/2 cups powder sugar
1 cup chopped pecans (opional)

Melt peanut butter, chocolate chips and margarine in a sauce pan. Place cereal and nuts in a very large bowl. Pour melted mixutre over cereal and mix well. Put cereal mix and powder sugar in large paper bag and shake well to coat cereal. Pour on to wax paer to let cool. Store in large plastic bags in the refrigerator.

Indian Fry Bread

2 cups flour
1 Tbls baking powder
1 Tbls powdered milk
1 1/2 Tbls honey
1 cup warm water

Mix Dry ingredients together
Mix honey and water, stir to disolve
Combine liquid and dry ingredients
Knead until a light dough consistency is achieved.
Let dough set, cover for 10-15 minutes.
Make dough balls, weighing 4 to 5 oz. each.
Roll dough balls into circular shape until about 1/4 inch thick
Pull and stretch until about the size of a small flour tortilla
Fry in hot oil until golden brown on each side. Turning with tongs.

Top with cooked meat, chili, lettuce, onions, tomatoes, cheese or salse
Or for dessert top with powder sugar, honey, cinnamon, sugar or fruit.

Root Beer Float Cake

1 package white cake mix
1 (12 ounce) can root beer
1/4 cup vegetable oil
3 eggs

Glaze
1/2cup confectioners' sugar
3 tablespoons root beer (or you can use root beer concentrate for a stronger root beer flavor)

1. Preheat oven to 350 degrees F. Grease and flour a 10-inch Bunt pan.
2. In a medium bowl, combine cake mix, can of root beer, oil and eggs until smooth. Pour into prepared pan. Bake for 35-40 minutes. Test for doneness. Cool for 15 minutes; then turn out onto rack to cool completely.
3. Meanwhile prepare the glaze. Mix the powdered sugar with the 3tablespoons of root beer until smooth. Poke holes with a skewer or wooden pick at 2-inch intervals and pour glaze over cake.Perfection when served with vanilla ice cream.

Microwave Oven Peanut Brittle

I love this recipe, the only thing is that you really have to watch it. I find that if I ever leave the room, even for a second, it always gets burnt.

1 1/2 c. dry roasted peanuts

1 c. white sugar

1/2 c. light corn syrup

1 pinch of salt (optional)

1 Tbsp. butter

1 tsp. vanilla extract

1 tsp. baking soda

Grease a baking sheet, set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in the microwave for 6 minutes on high (keep an eye on it, if you are making more than one batch, lessen the time to 5 1/2 minutes because the microwave gets hot); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 more minutes (this is when you really have to watch it, because if it starts turning brown then it is burnt. I lessen the time on this to 1 1/2 minutes when doing more than 1 batch).

Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.

Candy Bar Apple Salad

1 1/2 c. cold milk

1 package (3.4 oz) instant vanilla pudding mix

1 carton (8 oz) frozen whipped topping, thawed

5 large apples, chopped (about 6 cups)

4 snickers candy bars (2.07 oz each), cut into 1/2-inch pieces

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving.

Oreo Chocolate Chip Cookies

1 stick butter, softened
6 Tbsp. sugar
6 Tbsp. brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
8 broken oreos
1c. chocolate chips

Preheat oven to 350
Cream butter and sugar.
Add egg and vanilla, mix well.
Mix flour, baking soda, and salt.
Slowly add dry ingredients to the wet ingredients.
Stir in oreos and chocolate chips just until combined.
Scoop onto cookie sheet.
Cook 7-9 minutes.
Let cool 3 minutes on cookie sheet, transfer to cooling rack.

Soft & Chewy Chocolate-Peanut Butter Cookies

1 pkg. (2-layer size) devil's food cake mix
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1/2 cup peanut butter
2 eggs

Preheat oven to 375ºF. Place ingredients in large bowl. Beat with electric mixer on low speed 1 min., then beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough.

Shape into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.

Bake7 to 8 min. or just until edges of cookies are set. (Do not over bake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.

Jazz It Up
Add 1/2 cup chopped Peanuts to dough before shaping into balls and baking as directed.

Frozen Nutty Buddies
For each frozen sandwich, spread 1 cookie with 1 Tbsp. thawed COOL WHIP Whipped Topping; cover with second cookie. Roll edge in chopped peanuts. Place in airtight container. Freeze up to 3 months. Serve frozen.

Banana Split "Cake"

9 Honey grahams, finely crushed (about 1 1/2 cups crumbs)
1 cup sugar
1/3 cup butter, melted
2 pkg (8 oz each) Cream cheese (I used the Neufchatel cheese because it has less fat)
1 can (20 oz) crushed pineapple, drained
6 bananas, sliced (I didn't need that many, cut them up as you need them)
2 cups cold milk
2 pkg. (4 serving size each) Instant Vanilla pudding
2 cups thawed cool whip
1 cup Planters chopped pecans

Mix graham crumbs, 1/4 cup of sugar and the butter; press onto the bottom of a 13x9 -inch pan. Freeze 10 min.
Beat cream cheese remaining 3/4 cup sugar with electric mixer until well blended.Spread carefully over crust.Top with pineapple and sliced bananas.
Pour milk into large bowl. Add the dry pudding mixes.Beat with whisk for 2 minutes or until well blended.Gently stir in 1 cup of cool whip.Spread over the banana layer.Top with remaining 1 cup of cool whip.Refrigerate at least 5 hours.
Slice remaining bananas just before serving; arrange on top.Sprinkle with pecans.
When I made this I did not think that it was necessary to have more cool whip on the top (I thought the sugar count was high enough). So, I crossed that off the list. Then I thought what is a banana slip with out chocolate sauce and strawberries. So, I drizzled some chocolate syrup on the top and instead of the bananas on top I sliced up some strawberries. I am not the biggest fan of pecans, so I used chopped peanuts.This was a really good treat. The whole family loved it.