• 1 cup sugar
• 1 stick of butter
• 4 eggs
• 1/4 teaspoon baking powder
• 1 cup flour
• 1 can Hershey’s chocolate syrup
• nuts (optional)

Cream sugar and butter and add eggs.  Mix together and put on cookie sheet or 9″ x 13″ pan.  Bake at 350 degrees.  Time will vary depending on the type of pan.  Watch closely and check with toothpick to test if done.

Frosting:

• 3/4 cup sugar
• 3 tablespoons butter
• 3 tablespoons milk

Bring these ingredients to a boil and add 8 large marshmallows and 1/4 cup dark chocolate chips.  Let cool about five minutes and pour over brownies.

• Nonstick spray
• 6 cups crispy rice cereal (about half a 12 ounce box) such as Rice Crispies
• 1 stick unsalted butter, cut into pieces
• 1/2 cup dark brown sugar
• 1/4 cup heavy whipping cream
• 1 tablespoon light corn syrup
• 1 teaspoon flaky sea salt, such as Maldon, plus more for sprinkling
• One 10-ounce bag mini marshmallows

Spray an eight inch square cake pan with nonstick spray.  Add the cereal to a large heat proof bowl and set aside.  Add the butter to a medium saucepan over medium-high heat.  Once melted, stir in the brown sugar, heavy whipping cream and corn syrup.  Cook until thick and syrupy while stirring frequently, about seven minutes.  Stir in the salt.  Turn off the heat and stir in the marshmallows.  Keep stirring until the marshmallows are smooth and melted.  Quickly pour the caramel marshmallow sauce over the cereal and stir all together.  Pour into the prepared pan and press down with a piece of parchment paper sprayed with nonstick spray.  Sprinkle lightly with flaky sea salt.  Cool completely, and then cut into squares.

• 1 – 10 oz. package of frozen sliced strawberries
• 1 – 10 oz. package of frozen raspberries, thawed
• 1 – 6 oz. box of strawberry or raspberry Jello
• 1 1/2 cups of boiling water
• 1/2 cup cranberry juice or apple juice
• 1 tablespoon lemon juice

Drain strawberries or raspberries; reserve syrup.  In a bowl, dissolve jello in boiling water.  Stir in juice, reserved syrup and lemon juice.  Chill about 45 minutes or until partially set.  Fold in berries.  Chill four hours and serve.

(Cloris Mehmen)

• 1/2 cup oleo, melted
• 1 cup crushed graham crackers
• 1 cup flaked coconut
• 1 package (12 oz) chocolate bits
• 1 cup chopped pecans
• 1 can Eagle brand sweetened milk

Layer above ingredients in 9 x 12 x 2 pan.  Do not stir.  Bake at 325 degrees for 25 minutes or until brown.  Cool and cut into bars.  Makes four dozen.

(Bette Schmid)

• 3 cups self-rising flour
• 1 cup cream
• 1 cup sprite
• 2 teaspoons milk

Preheat the oven to 425 degrees.  Combine the first three ingredients in a large bowl and mix lightly to form soft dough.  Turn out onto a lightly floured counter and press the dough with your hands to about 1/4 inch thick using round cutter.  Place on a baking pan and brush tops with milk.  Bake for 15 minutes until lightly browned.  Serve warm with jam and whipped cream.

(Margaret Slepsky)

• 6 chicken breast halves, skinned
• 1/4 cup butter, melted, divided
• 12 slices bacon, cooked & crumbled
• 6 ounces mushrooms, sliced
• 1 1/2 cups (6 oz) Swiss cheese, shredded
• salt and pepper

Preheat oven to 350 degrees.  Place chicken, skin side up, in a sprayed 13 x 9 inch baking dish.  Sprinkle with salt and pepper.  Drizzle 3 tablespoons of the butter over the top.  Bake 30 minutes.  Meanwhile, saute mushrooms in remaining 1 tablespoon of butter.  Combine mushrooms with bacon and cheese.  Spoon over chicken.  Bake 15 to 20 minutes or until cooked through.  Serves 6.

• 1 1/2 lbs. hamburger
• 12 oz. package kluskie noodles, cooked
• 1 onion, chopped
• 8 oz. spaghetti sauce
• 4 oz. mozzarella cheese
• 8 oz. pizza sauce
• 4 oz. American cheese

Brown hamburger and onion; drain.  Add spaghetti and pizza sauces.  Put half of the cooked noodles in bottom of crock pot.  Add layer of hamburger mixture.  Sprinkle half each of cheese over that; repeat layers of each.  Cook 30 minutes on high and turn to low for 1 1/2 hours.

(Deb Brase)

• 1 1/2 lbs. pork, beef or chicken
• 2 carrots, sliced
• 12 or 16 oz. frozen or fresh pea pods
• 1 cup peanuts
• rice, cooked

Marinade:

• 1 tablespoon corn starch
• 1/4 teaspoon ground ginger
• 3/4 cup orange juice
• 1/3 cup honey
• 3 tablespoons soy sauce

Mix and set aside marinade.  Cut meat into bite-sized pieces or slice in thin strips.  Saute carrots in vegetable oil until tender.  Remove from pan and set aside.  Cook meat until browned.  Add peanuts and carrots.  Cook one to two minutes.  Add peas and cook until heated through and tender.  Add marinade and heat until thickened.  Serve over hot rice.

(Sharon Eick)

Cheesecake Batter:

• 1 1/2 – 8 oz. package cream cheese, at room temperature
• 3 tablespoons granulated sugar
• 1 cup heavy cream
• 1 tablespoon fresh lemon juice

Other Ingredients:

• 8 graham crackers, ground (about 1 cup)
• 12 oz. fresh raspberies
• 1/2 cup raspberry jam
• 8 – 8 oz. glass jars

Using an electric mixer, beat the cream cheese and sugar until smooth.  Reduce the mixer speed to low and gradually add the heavy cream.  Increase the speed to high and beat until thick and stiff, about two minutes.  Beat in the lemon juice.  Spoon graham cracker crumbs into the jars.  Top with cheesecake batter, raspberries and jam, alternating red layers with cheesecake batter.  Refrigerate for at least two hours before serving.

Ingredients:

• 1 (18.25 oz) package of lemon cake mix
• 2 eggs
• 1/3 c. vegetable oil
• 1 Tbs lemon juice
• 1/3 c. confectioners’ sugar

Directions:

1. Preheat Oven to 357 degrees F.
2. Pour cake mix into a large bowl. Stir in eggs, oil and lemon juice until well blended. Drop teaspoonfuls of dough into a bowl of confectioners’ sugar. Roll them around until they’re sugared, put them on a ungreased cookie sheet.
3. Bake for 6-9 minutes in preheated oven. The bottoms will be light brown, and the insides chewy.