Mississippi Mud Cookies

Ingredients:

2 cups SemiSweet Chocolate Chips
1 cup Butter, softened
2 cups Sugar 4 large Eggs
2 tsp Vanilla
3 cups All-Purpose Flour
2 tsp Baking Powder
1 tsp Salt
2 cups chopped Pecans
1 cup Milk Chocolate Chips
2 1/3 cups Minature Marshmallows
Directions:

Preheat oven to 350 degrees.

Microwave semisweet chocolate chips in a small microwave-safe glass bowl on High for 1 minute or until smooth, stirring ever 30 seconds.

Beat butter and sugar at medium speed with an electric mixer until creamy;

add eggs (1 at a time) beating until blended blended.

Beat in Vanilla and melted chocolate

Combine flour, baking powder, and salt and add to chocolate mixture 1/2 cup at a time, beating until well blended.

Stir in chopped pecans and milk chocolate chips.

Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets.

Press 3 marchmallows into each portion of dough.

Bake for 10 to 12 minutes or until set.

Remove to wire racks.

Makes 3 dozen

Chocolate Delight

Ingredients:

1 1/2 stick Butter
1 1/2 cups Flour
1/2 - 1 cup Peacan
8 oz Cream Cheese
1 Large Container of Cool Whip
1 cup Powered Sugar
3 cups Milk
1 small box of Vanilla Pudding
1 small box of Chocolate Pudding

Directions:

Crust:
Preheat oven to 350 degrees.

Mix butter, flour, and pecans well with pastry cutter. Spread in bottom of 9 x 13 pan and bake for 15 to 30 minutes. Let cool.

1st Layer:
Mix cream cheese, powered sugar and 1-2 cups of Cool Whip and spread on cooled crust.

2nd Layer:
Mix pudding and milk. Spread on 1st layer.

Top with remaining Cool Whip

No Bake Oatmeal Cookies

Ingredients:

2 cups Sugar
1/2 cup Milk
1/2 cup Cocoa
1 stick Butter
1/2 cup Peanut Butter
2 1/2 cup Oatmeal
1/2 tsp Vanilla

Directions:

Melt butter medium heat.

Add sugar, milk, and cocoa, stir to mix.

Bring to a rapid boil. Cook for 3 minutes, stirring constantly.

Remove from heat. Stir in peanut butter, oatmeal, and vanilla.

Drop by spoonfuls onto wax paper. Let cool and set up.

Cheesecake

Ingredients:

1 (8oz) Cream Cheese, softened
1 (14oz) can Sweetened Condensed Milk
1/3 cup Lemon Juice
1 tsp Vanilla
1 (16oz) Graham Cracker Pie Crust
1 (21oz) can Pie Filling, your choice

Directions:

In a large bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla.

Pour into crust.

Chill 3 hours or until set.

Top with pie filling.

Refrigerate leftovers.

Punchbowl Cake

Ingredients:

2 to 3 store bought Angel Food Cakes
1 pt. Strawberries
1 pkg. Strawberry Gel
1 pkg Cool Whip
1 (8oz) Sour Cream
1 cup Powdered Sugar

Directions:

Mix strawberries and gel.

Mix sour cream and powdered sugar.

Tear cake into peices into bowl. Pour sour cream mixure over cake. Let sour cream mixture soak into the cake.

Layer cake, strawberries, and cool whip into a punch bowl. Top with left over Cool Whip and strawberries.

Mississippi Mud Cake

Ingredients:

2 cups Sugar
1 cup shortening
4 eggs
1 1/2 cup Flour
1/2 cup Cocoa
1/2 tsp Salt
1 cup Pecan nuts
2 tsp Vanilla
1 bag Mini-Marshmallows

Icing:

1 stick Butter
1/2 cup Cocoa
1 box Powdered Sugar
1/2 tsp Vanilla
1 cup Pecan nuts
1/2 cup Sweetened Condensed Milk

Directions:

Preheat oven to 325 degrees.

Cream shortening, sugar and eggs by hand. Sift flour, salt, cocoa, nuts, and vanilla. Pour in 9 x 13 cake pan and bake for 30 to 35 minutes.

Take out of oven and cover with mini marshmallow and return to oven until melted.

Make icing and spread on top of marshmallows.

Chocolate Eclair Cake

Ingredients:

1 cup Sugar
1/3 cup Cocoa
3 1/4 cup Milk
1 stick Butter
1 tsp. Vanilla
1 box Graham Crackers
8 oz Cool Whip
2 boxes French Vanilla Instant Pudding

Directions:

Topping:
Mix together the sugar, cocoa, 1/4 cup milk, butter and vanilla on medium heat. Boil for 1 minutes. Set aside to cool.

Filling:
Mix together the pudding and 3 cups of milk. Beat and add cool whip.

Line a 9 x 13 dish casserole dish with graham crackers. Spread a layer of filling on top. Then alternate with filling and graham crackers, ending with crackers on top.

Pour topping on top.

Triple Chocolate Chip Cookies

Ingredients

1 cup butter flavored vegetable shortening
1/2 cup vegetable shortening
3/4 cup sugar
1 3/4 cups firmly packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 (6-ounce) package semisweet chocolate morsels
1 (6-ounce) package milk chocolate morsels
1 cup of bittersweet chocolate morsels 

Directions

Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

With an electric mixer, mix shortening at medium speed until creamy;

gradually add sugars,

beating until fluffy.

Add eggs (one at a time) and vanilla, beating well.

In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended.

Stir in chocolate morsels.

Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets.

Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.