• 4 tablespoons cocoa
• 2 stick oleo
• 1 cup water
• 2 cups flour
• 1 teaspoon soda
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup sour or buttermilk

Combine the cocoa, oleo and water.  Bring to a boil or until the oleo melts – do not cool.  Mix flour, soda and sugar, add to the cocoa mixture.  Beat in eggs.  Add vanilla and milk.  Bake in floured cookie sheet at 375 degrees for 15 to 20 minutes or about 25 to 30 minutes in cake pan.

• 1 small box Jiffy cornbread
• 1 small box Jiff yellow cake mix
• 2 eggs
• 2/3 cup milk

Mix until fluffy, pour into greased 8″ x 8″ pan.  Bake at 350 degrees for 30 minutes.

• 1 cup margarine
• 3/4 cup sugar
• 4 eggs
• 3 cups flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 can cherry pie mix

Mix together the margarine and sugar, I use mixer.  Add eggs and beat well.  The add flour, salt and baking powder.  Save one cup of mixture for topping.  Spread cherry pie mix over bottom of pan; dot the extra cup of batter over the top of cherries.  Use a fork to spread.  Bake in 300 degree oven for 40 minutes.  Can frost, drizzle lightly over the top when cool.

• soda crackers
• 1 1/2 sticks of margarine, melted
• 1 1/2 cups brown sugar
• 1 bag semi-sweet chocolate chips
• nuts

Line 9″ x 13″ pan with soda crackers, covering all the surface.  Drizzle melted margarine over the crackers.  Cover with brown sugar – just scatter the sugar.  Bake 10-12 minutes in 325 degree oven.  Watch carefully – you just want the  margarine and brown sugar to melt together.  Turn off oven, scatter the bags of chocolate chips over the crackers and return the pan to the oven for approximately two minutes.  Spread the melted chips over the crackers, scatter nuts over chocolate.  Break into serving pieces.  Tastes like a heath bar.

• 3 cups cooked chicken, cubed (rotisserie chicken is good)
• 1 cup celery
• 1 package traditional Rice-A-Roni
• 1 can cream of chicken soup
• 3/4 cup mayonnaise, maybe a little more (not Miracle Whip)
• 1 can drained water chestnuts
• 1 can drained mushrooms
• 1/2 cup slivered almonds
• 1 teaspoon poultry seasoning
• salt to taste

Cook Rice-A-Roni according to directions.  Don’t over cook.  Mix all ingredients.  Top with 1 cup of crushed corn flakes (Ritz crackers are also good) mixed with 1/2 cup melted margarine.  Bake in 9″ x 13″ pan for 30-45 minutes.  One casserole serves 8.

• 5 eggs
• 1 cup sugar
• 1 1/2 cup dark Karo syrup
• 2/3 cup melted butter

Mix all of the ingredients in a mixing bowl.  Beat until the mixture changes to a caramel color.  In a 10″ unbaked pie shell, put a layer of pecans (2 1/2 cups) and pour pie mixture over the pecans.  Bake at 375 degrees for approximately 45 to 50 minutes – make sure the center still wiggles or it will be too hard.

Now, if you want to change this to a million dollar pie – place in the 10″ unbaked shell:  3/4 cup shredded coconut, 3/4 cup chocolate chips and 3/4 cup pecans.  Pour the mixture over them and bake the same.

• 1 package spice cake mix
• 1 can raisin pie filling
• 3 eggs

Mix all together.  Beat well  by hand or electric mixer.  Bake according to directions on package.  Cool and serve.

• 1 package angel food cake mix
• 1 can lemon pie filling
• 1 cup coconut

Combine.  Mix by hand, pour into greased 13″ x 9″ pan.  Bake at 350 degrees for 30 minutes or until tests done.  Cool.  Ice with powdered sugar icing.  Cut in bars.

• 1 1/2 cups butter, softened
• 3 teasponns salt
• 2 teaspoons baking powder
• 6 cups all-purpose flour

In a large bowl, beat the butter, salt and baking powder until blended. Gradually ad flour and mix just until crumbly.  Store in an airtight container in the refrigerator for up to one month.  Yield:  8 cups

Can be used to make many types of cookies, including Toffee Triangles!

• 2 cups Quick Cookie Mix (see other recipe for today)
• 1 cup packed brown sugar
• 1/3 cup butter, softened
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup (6 oz.) semi sweet chocolate chips
• 1/2 cup mixed nuts, chopped

1.  In a large bowl, beat the cookie mix, brown sugar, butter and vanilla until mixture resembles coarse crumbs.  Add egg and mix well.

2.  Spread into a greased 13″ x 9″ baking pan.  Bake at 350 degrees for 12-15 minutes or until lightly browned.

3.  Sprinkle with chocolate chips; let stand for five minutes.  Spread chocolate over bars.  Sprinkle with nuts.  Let stand until chocolate is set.  Cut into squares, then cut in half to for triangles.  Store in an airtight container.  Yield:  5 dozen.