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.

Glazed Pecans

Provided by Linda George

1 egg white
1 tsp water

Beat together and add to 1 pound of pecan halves

1/2 cup sugar
1/4 tsp salt
1/2 tsp cinnamon

Mix together and add to nuts

Spread on a buttered cookie sheet.  Bake at 225 degrees for 1 hour, stirring occasionally.

Finger Jello

Provided by Marie Scheurich

4 envelopes unflavored gelatin
3 packages (3 ounces each) flavored jello - kids love red
4 cups boiling water

In large bowl, mix unflavored gelatin with flavored jello.  Stir (dry) until thoroughly mixed.  Add boiling water and stir until gelatin is completely dissolved.  Pour into 13x9" pan and chill until firm.  To serve, cut into 1" squares.  Will not melt at room temperature

Peanut Butter Munchies

Provided by Jena Root

No cooking:  Makes about 3 dozen

1 1/4 cups graham cracker crumbs
1 cup unsifted 10x sugar
1 cup creamy peanut butter
1/4 cup butter or margarine
1/2 cup chopped walnuts
Melted chocolate chips for coating if desired

Mix graham cracker crumbs, 10x sugar, peanut butter, and butter in a medium sized bowl, using a spoon.  Roll into small balls.  Roll in chopped nuts or coat with melted chocolate.  Refrigerate.

Shoofly Cake

Provided by Dawn Huber (2000)

4 cups flour
1 lb. dark brown sugar
1 cup butter or margarine, softened
1 cup molasses (King Syrup)
2 cups boiling water
2 tsp baking soda

Combine flour, sugar, butter. Work into fine crumbs.  Reserve 1 1/2 crumbs for topping.  Mix all remaining ingredients and the rest of the crumbs until the batter is thin.  Pour into greased and floured 13x9" pan.  Sprinkle reserve crumbs on top.  Bake at 350 degrees for 45 minutes.