Top Me Twice Cake

2 c. flour
2 c. sugar
2 eggs
1 tsp. baking soda
1 1/2 c. crushed pineapple (drained)
1 tsp. vanilla

Mix together in bowl and pour into 9 x 13 greased pan.

1/2 c. brown sugar
1/2 c. chopped nuts
1/2 c. coconut

Mix together and sprinkle over the cake batter layer.  Bake 40 - 45 min. @ 350

1/2 c. butter
1/2 c. canned milk or light cream
1/2 c. brown sugar (packed)
1/2 tsp. vanilla

Cook until thickened and pour over baked cake while still warm.            - Tricia

Chocolate Mint Thumbprints

1 c. butter, softened
1 c. powdered sugar
1 1/2 tsp. peppermint extract
2 egg yolks
16 drops green food color
2 1/4 c. flour
1/2 tsp baking powder
1/4 tsp. salt
3/4 c. dark chocolate chips
3 Tbl. whipping cream
3 Tbl. butter
18 Andee's style mints, cut in half diagonnally

Beat 1 c. butter and powdered sugar until light and fluffy.  Beat in extract, eggs, and food coloring until blended.  Beat in flour, b. pow. and salt.  Shape dough into 1 inch balls; place 2 inches apart on cookie sheet.  Using end of handle of wooden spoon, press a deep well into center of each cookie.  Bake 10 - 12 min. @ 350 or until set.  Reshape wells with end of handle .  Cool 2 minutes; remove from cookie sheet  and cool completely.  In microwavable bowl, microwave choc. chips, cream and 3 Tbl. butter on high 1 min., stirring frequently, until chocolate is melted and mixture is smooth.  Fill each well with about 1 tsp. chocolate; garnish with candy piece, stuck in at angle.  Let sit about 1 hour until chocolate is set.                    - Tricia

Double Choc. Chip Cookies

1 3/4 c. flour
1/4 tsp. baking soda
1 c. butter
1 tsp. vanilla
1 c. sugar
1/2 c. packed brown sugar
1 egg
1/3 c. cocoa
2 Tbl. milk
1 c. chopped nuts
1 c. chocolate chips
1 c. M&Ms (opt.)

Cream butter, vanilla and sugars; beat in egg.  At low speed beat in cocoa, then milk. Mix in flour and soda until well blended.  Stir in nuts and choc. chips and optional M&Ms.  Drop by spoon onto baking sheets and bake @ 350 for 12 - 13 min.  Cool slightly before removing from pan.    - Tricia

Spritz Cookies

1 1/2 c. butter
1 c. sugar
1 egg
2 T. milk
1/2 tsp. almond extract
4 c. flour
1 tsp. baking powder

Cream butter and sugar.  Add milk, vanilla and almond.  Beat well.  Gradually add in mixed dry ingredients.  make into a smooth dough.  Place in cookie press and press cookies onto ungreased cookie sheet.  Bake @ 400 for 6 - 8 minutes.                         - Tricia

Molasses Cookies

1 c. sugar
2/3 c. shortening
1/4 c. molasses
1 egg

Cream above together then add in:

2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. cinnamon

Form into balls and roll in sugar.  Press down slightly with bottom of glass.  Bake @ 350 for 10 minutes.                                          -  Norma Haynie

Seasoned Pretzels

3 (9oz) bags bags pretzels
3/4 c. Orville Redenbacher Butter Popcorn oil
1 pkg. ranch dip/dressing mix
1 tsp. lemon pepper
1 tsp. garlic powder

Mix oil and seasonings together and pour over the pretzels in a large bowl. Stiring carefully to coat.  Store in air tight container.  (Best if sits for several hours before eating)   - Tricia

Cheesecake Tarts

36 Nilla wafers
1 Tbl. lemon juice
1 tsp. vanilla
16 oz. cream cheese (softened)
3/4 c. sugar
2 eggs

Line nuffin cups with Vanilla Wafers. Combine lemon juice, vanilla, c. cheese, sugar and eggs.  Top each wafer with 1 Tbl of cream cheese mixture.  Bake cups @ 325 for 15 - 20 min.  Cool and top with strawberries or pie cherries.                        - Tricia