Crunchers

1 box club crackers
1 c. butter
2 c. graham cracker crumbs
1 c. firmly packed brown sugar (dark is best)
1/2 c. milk
1/3 c. white sugar
2/3 c. creamy peanut butter
1/2 c. semi-sweet chocolate chips
1/2 c. butterscotch chips

Line a 9x13 pan with foil, leaving an overlap on sides to use later for handles.  Line foil with 1 layer of club crackers.  Cover entire bottom of pan.

In large saucepan melt butter over med. heat.  Add graham cracker crumbs, brown sugar, milk, and white sugar.  Bring to a boil, and boil for 5 minutes (stirring constantly).  Remove from heat and spread half of butter mixture evenly over crackers.  Place another layer of crackers evenly over butter layer.  Spread remaining 1/2 butter mixture over second layer of crackers.  Top with another layer of crackers.

In microwave combine and melt: peanut butter, chocolate chips, butterscotch chips.  Spread evenly over final cracker layer.  Cover, and chill for at least an hour.  Lift foil handles to remove bars from pan and cut.  Store in refridgerator.                                                                 - Tricia Munk

Buffalo Droppings

2 c. sugar

½ c. milk

1 tsp. vanilla

3 c. oatmeal

4 tbl. cocoa

½ c. butter, melted

1 c. peanut butter 

Mix together in saucepan: sugar, milk, cocoa, and butter. Bring to a full boil and let boil 1 minute, stirring. Remove from the heat and add the vanilla and peanut butter. Stir. Mix in oatmeal and drop from spoon onto wax paper.          - Tricia Munk

Banana Chocolate Chip Cookies

1 ½ c. flour

½ tsp. baking soda

1 tsp. salt

¾ tsp. cinnamon

¼ tsp. nutmeg

¾ c. shortening or applesauce

1 c. sugar

1 egg

2 mashed bananas

½ tsp. lemon juice

1 ½ c. oatmeal

½ c. chopped nuts

½ pkg. semi sweet chocolate chips

½ tsp. vanilla

 

Cream shortening and sugar. Add bananas, lemon juice, vanilla, and egg. Mix in dry ingredients. Stir in oatmeal, nuts and chips. Bake dough at 350 degrees on greased cookie sheet for 12 minutes or until done.                - Tricia Munk

Peanut Butter Fudge

1 cup sugar 1 shot of salt 3/4 Tbl. cocoa 1/2 c. milk  cap full of vanilla peanut butter to taste

Stir sugar, salt, cocoa, and milk in saucepan. Bring to boil on high. Turn to medium low boil for approximately 10 minutes until bubbles slow and go dark, stirring frequently. Pull off heat, add vanilla and peanut butter.  Pour into buttered dish, cool and cut, or just eat it with a spoon.                - LouAnn Gilliat                                  
                                                                                      

Cheesecake

Graham Cracker Crust:

½ teaspoon cinnamon

1 ¾ cup graham cracker crumbs

1/3 cup margarine

¼ cup sugar

Press in bottom and upsides of spring flour pan and bake for eight minutes.

Filling:

4, 8 oz packages of cream cheese

1 ¾ cup sugar

4 eggs

2 tablespoons fresh lemon juice (optional)

1 lemon rind (optional)

1 ½ teaspoon vanilla

3 ½ tablespoon corn starch

1 cube melted butter

2 cups sour cream

 

Cream, cream cheese and sugars then add and mix in each egg one at a time. Add lemon and vanilla and mix until smooth. Add corn starch and beat until smooth, set it aside. Mix in a separate bowl, butter and sour cream until smooth. Combine all ingredients and pour into crust. 

 

Bake at 350 degrees for 1 hour and 15 minutes. 

 

Turn off oven and let the cheesecake sit for 2.5 hours with the door shut. Refrigerate until completely chilled.

 

 - Norma Haynie

Carmelitas

Base:

2 c. flour

2 c. quick cooking oats

1 1/2 c. packed brown sugar

1 1/2 c. butter, softened

1 t. baking soda

1/2 t. salt

Filling:

1 (12.25 oz. jar) Smucker's caramel ice-cream topping

3 T. flour

1 c. semi-sweet chocolate chips

1/2 c. chopped nuts

1) Heat oven to 350.  Grease 13x9 inch pan.  In large bowl, beat base ingredients with mixer on low speed until crumbly.  Reserve half of the crumb mixture (about 3 cups) for topping.  Press remaining crumb mixture in bottom of pan.  Bake 10 min.

2) Meanwhile, in small bowl, stir together caramel topping and 3 T. flour.

3) Sprinkle chocolate chips and nuts over baked base.  Drizzle evenly with caramel mixture.  Sprinkle with reserved crumb mixture.

4) Bake 18 - 22 minutes or until golden brown. Cool then refrigerate 1 - 2 hours or until filling is set.  Cut into squares.                                                 - Margaret Haynie

Pistachio Dessert

1 cup flour                                                              
2 tablespoons sugar
1 cube butter                                                        

¼ cup chopped nuts

Blend together. Spread in 9 x 13 pan. Bake for 10-20 minutes at 350.

Meanwhile mix together:

6 ½ oz. Cool Whip

8 oz. pkg. cream cheese

1/3 cup sugar

Spread on top of cooled crust.

In seperate bowl mix:

2 sm. pkgs instant pistachio pudding

2 ½ cups milk

Beat until thick. Spread on second layer.

Top with additional Cool Whip and sprinkle with chopped nuts.

                                                                                   - Tricia Munk