• 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.

• 2 (10 oz.) packages mixed vegetables (cook & drain)
• 1 can kidney beans
• 1/2 cup chopped green pepper
• 1 can pimentos
• 1/2 cup chopped onion
• 1 cup diced celery

Cook together:  3/4 cup sugar, 1/2 cup vinegar, 1 tablespoon flour, 1 table spoon mustard.  Stir this until it starts to thicken.  Pour over the vegetables.  Best served several days old.

• 3 cups flour
• 2 1/2 teaspoons salt
• 2 teaspoons soda
• 6 tablespoons cocoa
• 2 cups sugar
• 2 teaspoons vinegar
• 2 teaspoons vanilla
• 3/4 cup liquid shortening
• 2 cups cold water

Combine the dry ingredients in a 9 x 13 inch pan.  Make three holes.  Put vinegar into one, vanilla into one and shortening in the last hole.  Pour cold water over all this and mix well.  Bake at 350 degrees for 40 minutes.

• 4 cups flour
• 2 cups sugar
• 2 cups cream
• 2 eggs
• 4 teaspoons powder
• 1 teaspoon salt
• 1 teaspoon vanilla

Mix all.  Put 1/3 batter in a greased tube pan.  Sprinkle sugar and cinnamon on top, then put in 1/3 more batter; add more sugar and cinnamon.  Put in last of batter and more sugar and cinnamon.  Bake in 350 degree oven until done.  Frost with powdered sugar frosting when cool.

• 1 (No. 2) can whole kernel corn, undrained
• 1 (No. 2) can cream style corn
• 1 cup uncooked spaghetti (break into smaller pieces)
• 1/2 cup melted butter
• 1 cup cubed Velveeta cheese
• 1 small onion

Mix and pour in a greased 8 x 8 inch pan.  Bake for one hour at 350 degrees.

• 6 cucumbers, sliced thin
• 3 onions, sliced into rings
• 3 cups sugar
• 2 cups vinegar
• 1 cup water
• dash of celery seed

Cover Cucumbers and onions with liquid.  Mix together.  Refrigerate overnight.  These will be sweet and very crisp.

• Cooked turkey breast, cubed

Mix two cans mushroom soup and 1 cup sour cream; pour over turkey, but don’t stir.  Mix large package Pepperidge dressing with butter and water.  Put on top.  Bake at 325 degrees until bubbly.  You can use Stove Top too.  I use my own homemade stuffing – works great!

• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3 eggs
• 3/4 cup flour
• 1/3 cup pumpkin
• nuts (optional)

Mix dry ingredients; add eggs and pumpkin.  Grease cookie sheet and line with waxed paper.  Sprinkle with nuts and shake.  bake for 15 minutes at 350 degrees.  While roll is baking, sprinkle a tea towel with powdered sugar.  When roll is baked, dump out onto tea towel.  Remove waxed paper and roll up.  Let cool.

While cooling, mix filling:

• 3 teaspoons butter
• 1 teaspoon vanilla
• 8 oz. cream cheese
• 1 cup powdered sugar

Beat until creamy.  Spread on cooled cake.  Roll and re-roll; wrap and refrigerate or freeze. 

NOTE: 1 large can pumpkin makes 5 rolls.

• 4 cups cubed chicken
• 4 cups cubed celery
• 2 cups mayonnaise
• 4 tablespoons grated onion
• 4 teaspoons lemon juice
• 1 to 2 cups grated sharp cheddar cheese
• 2 cups crushed potato chips

Layer in a greased 4 quart casserole dish the chicken and the celery.  Mix the onion, mayonnaise and lemon and layer on top of celery.  Layer cheese over the mayonnaise.  Sprinkle potato chips on top.  Bake at 400 degrees for 15 to 20 minutes.  This makes a large casserole.

• 1/4 cup plus 2 tablespoons caramel ice cream topping, divided
• 1 Honey Maid graham pie crust (6 oz.)
• 1/2 cup plus 2 tablespoons chopped Planters pecans, divided
• 2 packages (3.4 oz. each) JELL-O vanilla flavor instant pudding
• 1 cup cold milk
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tub (8 oz.) Cool Whip whipped topping, thawed, divided

Pour 1/4 cup caramel topping into crust, sprinkle with 1/2 cup nuts.  Beat next five ingredients in large bowl with whisk until well blended.  Stir in 1 1/2 cups Cool Whip, spoon into crust.  Refrigerate for 1 hour.  Top with remaining Cool Whip, caramel topping and nuts just before serving.  (Note:  store leftover pie in refrigerator.)