Chewy Peanut Butter Bars

Provided by Jena Root

1/3 cup shortening
1/2 cup peanut butter
1/4 cup brown sugar
1 cup granulated sugar
1 tsp vanilla
2 eggs
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 3 1/2 ounce can of coconut

Cream shortening, peanut butter, and sugars.  Add vanilla and eggs.  Beat well.  Mix in flour, salt, and baking powder.  Beat until well blended.  Stir in the coconut.  Spread into a greased and floured 13x9" pan.  Bake at 350 degrees for 25 minutes until golden brown.  Cool thoroughly.  Cut into bars and roll in 10x sugar.

Pecan Pie Squares

Provided by Marie Scheurich

3 cups flour
1/2 cup + 2 tbs sugar
3/4 tsp salt
3/4 cup margarine or butter, softened

Heat oven to 350 degrees.  Grease a jelly roll pan the size of 15 1/2 x 10 1/2 x 1".  Beat flour, sugar, butter, and salt in a large bowl until crumbly.  Press firmly in pan.  Bake until light golden brown, about 20 minutes.  Prepare filling (below).  Pour over baked layer.  Spread evenly.  Bake until filling is set about 25 minutes.  Cool.  Cut into 1 1/2" squares.

Filling:

4 eggs, slightly beaten
1 1/2 cups sugar
1 1/2 cups Karo light or dark corn syrup
3 tsp butter or margarine, melted
1 1/2 tsp vanilla
2 1/2 cups chopped pecans

Mix all ingredients except pecans until well blended.  Stir in pecans.

Magic Cookie Bars

Provided by Dawn Huber

1/2 cup margarine
1 1/2 cup graham cracker crumbs
1 14 ounce can sweetened condensed milk
1 6 ounce package semi-sweet chocolate chips
1 3 1/2 ounce can flaked coconut (1 1/3 cups)
1 cup chopped nuts

Preheat oven to 350 degrees.  In 13x9" baking pan, melt margarine in oven.  Sprinkle graham cracker crumbs over margarine.  Pour milk evenly over crumbs.  Top evenly with remaining ingredients, and press down firmly.  Bake 25-30 minutes or until lightly brown.  Cool.  Chill thoroughly if desired.  Cut into bars.  Store loosely covered at room temperature.  If using a glass dish, bake at 325 degrees.

Apple Brownies

Provided by Jessie Groff

1/4 cup margarine
1 cup sugar
1 egg
1 cup flour
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
1 Tbs hot water
3 medium apples, chopped
1/2 cup nuts

Cream margarine and sugar.  Add eggs and beat well.  Dissolve soda in water.  Add to dry ingredients, which have been mixed.  Add apples and nuts.  Mix well.  Bake at 350 degrees for 45 minutes.  Cool.  Frost or sprinkle with 10x sugar.

Deep Dish Brownies

Provided by Dawn Huber

3/4 cup butter, melted
1 1/2 cup sugar
1 1/2 tsp vanilla
3 eggs
3/4 cup flour
1/2 cup cocoa
1/2 tsp baking powder
1/2 tsp salt
1 cup semi-sweet chocolate chips

Heat oven to 350 degrees.  Grease a square pan (8x8x2).  In medium mixing bowl, blend melted butter, sugar, and vanilla.  Add eggs.  Beat well with a spoon.  Combine flour, cocoa, baking powder, and salt.  Gradually add to egg mixture, beating until well blended.  Stir in chips.  Spread into a prepared pan.  Bake 40-45 minutes or until brownies begin to pull away from the sides of the pan.  Cool completely, and cut into squares.

Butterscotch Candy Log

Provided by Linda George

1 6 ounce package butterscotch morsels
1/3 cup sweetened condensed milk
1/2 tsp vanilla
1/3 cup chopped pecans
slightly beaten egg white
pecan halves

Melt butterscotch morsels in double boiler over hot, not boiling water.  Remove from heat.  Stir in condensed milk and vanilla.  Add chopped pecans and mix well.  Chill until firm enough to handle.  Form into 12" roll on wax paper.  Roll to shape evenly.  Unroll and mark surface lengthwise with the tines of a fork.  Brush with egg white.  Press pecan halves into roll to cover surface.  Wrap in waxed paper or plastic wrap.  Chill.  To serve cut in 1/2" slices with very sharp knife.  Makes about 2 dozen slices.

Peanut Butter Truffles

Provided by Linda George

1 12 ounce package (2 cups) peanut butter chips
1 14 ounce can sweetened condensed milk (Do not use evaporated milk)
1 3 ounce package cream cheese, softened
1 cup finely chopped or ground nuts
1/4 - 1/2 cup sifted 10x sugar

Melt peanut butter chips with sweetened condensed milk in heavy saucepan over very low heat, stirring constantly.  Remove from heat.  Blend with cream cheese in a small mixing bowl, beating until smooth.  Stir in nuts.  Chill until firm enough to handle, about 2 hours.  Shape into 1" balls.  Roll in 10x sugar until well covered.  Chill until firm.  Store in refrigerator.  Re-roll in 10x sugar before serving.