• 2 cups oatmeal
• 1/2 cup margarine
• 1/2 cup brown sugar
• 1/4 cup light Karo

Topping:

• 1/3 cup chocolate chips
• 2 tablespoons peanut butter

Combine in glass dish 3 to 4 minutes oatmeal and margarine.  Microwave 3 to 4 minutes.  Add brown sugar and Karo; microwave 1 1/2 to 2 1/2 minutes.  Put into greased pan (10 x 6 inch glass dish).  Put topping in microwave 2 minutes and put on top of bars.  Refrigerate until set.

• 1/2 cup wild rice
• 1/2 lb. bacon
• 1/2 cup chopped ham
• 1/4 cup flour
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup grated carrots
• 1 (4 oz.) can mushrooms
• 2 (14.5 oz.) cans chicken broth (or use chicken bullion cubes and water)
• 2 cans cream of mushroom soup, undiluted

Wash rice.  Boil rice for 15 minutes.  Drain and set aside.  Fry bacon until crisp.  Remove from pan, drain and crumble.  Use 3 tablespoons drippings.  Saute celery and onion until tender.  Blend in flour; gradually add broth.  Stir in rice and mushrooms, grated carrots, chopped ham, bacon and mushroom soup.  Dilute with some milk, if you desire.

• 3/4 cup sweet red or green bell peppers
• 1/4 cup hot peppers (about three pods)
• 6 1/4 cups sugar
• 1 1/4 cups apple cider vinegar
• 1/4 cup juice from peppers
• 1 bottle Certo

Remove seeds from the peppers.  In the bowl of a food processor, coarsely chop peppers separately.  Reserve juice from each.

Bring peppers, sugars, vinegar and pepper juice to a boil.  Keep a rolling boil for six minutes.

Remove from heat and add Certo.  Boil for one minute.  Stir to mix.  Skim off foam (to avoid foam, add 1 teaspoon butter).  Cool for a few minutes.  Rinse glass jars with hot water, dry and add jelly.  Seal jars.

Makes six to eight jars.

(NOTE — The really green pepper jelly has a few drops of food coloring added.  If you choose, add the coloring to the vinegar.)

• 5 cups flaked coconut
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup all-purpose flour
• 1 1/2 cups M & M’s miniature baking bits

In a large bowl, combine the coconut, milk and flour.  Stir in the baking bits.  Drop by rounded tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray.  Bake at 350 degrees for 8 – 10 minutes or until edges are lightly browned.  Remove to wire racks.  Yields about 4 1/2 dozen.

• 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.