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Chocolate Toffee

2 sticks of butter

1-2 packages of saltine crackers

3/4 cup of brown sugar

chocolat chips

Line a cookie sheet with foil,then line the crackers on that.Melt the butter,add the brown sugar and boil for 3-5 minutes.Put in a 350 degree oven for 3-5 minutes.Take from oven, pour chocolate chips on top and spread like frosting.Freeze this for about 1 hour,break into pieces and enjoy!

Chocolate Marshmellow Raisin Bars

12 oz. bag of chocolate chips

1 cup of smooth peanut butter

2-3 cups of miniature marshmellows

3/4 of a cup of raisins

Melt the chocolate chips and peanut butter; remove from heat. Stir in remaining ingredients. Spread it in a pan, let cool in the refridgerator.Cut into squares and enjoy!
Recipe provided by my sister.

PeanutButter Balls

1 1/2 cups of smooth peanut butter

2 cups of powdered sugar

6 tablespoons of butter(must be soft!)

1 12oz. package of semi-sweet chocolate chips.

Combine the peanut butter,sugar,and butter.Form into balls and put in the fridge. for 1 hour. After 1 hour melt the chocolate chips and 1 tablespoon of butter over hot water.Let this cool slightly. Dip the peanut butter balls in the chocolate and place on wax paper, put in the fridge. for 30 minutes.(I make these around the holidays!)

Chocolate Refrigator Cookies

3 1/2 cups of quick cooking oats

1/2 to 3/4 cups of smooth penut butter

1 teaspoon of vanilla

2 cups of sugar

1/4 cup of cocoa

1/2 cup of milk

1 stick of butter

Mix togehter the sugar,milk,cocoa and butter.Bring this to a boil and let boil for 1 minute. Remove from the heat and add the peanut butter,vanilla and oats. Mix well and drop by the teaspoonfull on waxed paper.Let cool in the refrigator.

Jam Squares

1 cup of margarine,softened

1 cup of powdered sugar

1 large egg

1/2 teaspoon of almond extract

2 1.4 cups of all-purpose flour

1/2 teaspoon of baking powder

1/8 teaspoon salt

1/4 cup of your favorite jam

Beat the margarine and sugar until light and fluffy.Briefly beat in the egg and almond extract. Mix the dry ingredients in, spread evenly into a 13x9 pan. With a moistended finger, make diagonal indentations in the batter, fill them evenly with the jam. Bake at 350 degrees for 25 to 30 minutes, cut into squares. (Recipe provided by my sister, these are good with a hot cup of coffee!)

Peanut Butter Fudge

3 cups of sugar

1/2 cup of white karo syrup

1/2 cup of water

pinch of salt

1 teaspoon of vanilla

1 18oz. jar of creamy peanut butter

Combine the first 4 ingredients in a dutch oven;cook over medium heat until the sugar dissolves.Bring to a boil,let noil for 1 minute;remove from heat. Add the vanill and peanut butter,mix well.Quickly spread into a buttered 9 by 13 pan;let cool and cut into squares.(This recipe provided by a close personal friend.)

Ricotta Pillows

2 cups of all-purpose flour

1 1/2 pounds of ricotta cheese

4 tablespoons of sugar

3 teaspoons of baking powder

1 teaspoon of vanilla

4 eggs

oil for frying

Blend all the ingredients,mix very well. Drop by the teaspoonful into the hot oil;fry until golden brown. Drain on paper towles,sprinkle with powdered sugar.(This was my granma's recipe,she always made these for christmas.)

Hawiian Style Cake

1 box of yellow cake mix with pudding in the mix

1/2 cup of canola oil

4 egss

1 11oz. can of mandarin oranges

Mix all the ingredients together in a bowl. Pour batter into a lightly greased and floured cake pan. Bake at 325 degrees for 30 minutes.

Frosting for this cake

1 8oz. container of cool whip

1 15oz. can of crushed pineapple in heavy syrup(drain juice)

1 small box of instant vanilla pudding.
Mix well and frost the cake with this.

Soft Sugar Cookies

2 cups of sugar

1 cup of crisco shortening

2 eggs

1 cup of sour milk(to sour milk add 1 teaspoon of cider vinegar)

1 teaspoon of baking soda

4 teaspoons of baking powder

4 1/2 cups of all-purpose flour

1 teaspoon of vanilla

pinch of salt

Mix in the order given and refrigerate overnight. Roll out and use any cookie cutter shape. Bake at 375 degrees for 10 to 12 minutes until brown. (When rolling cookies out make sure to use lots of flour so they won't stick to the surface)

Icing for the sugar cookies

1 pound of powdered sugar

1 stick of soft margerine

1/8 teaspoon of salt

1 teaspoon of vanilla

2 to 4 tablespoons of milk

Mix well make sure there are no lumps and use this to frost the cookies,sprinkle with your colored sugar crystals. (may use more milk depending on how thick or thin you want the frosting to be) (Recipe provided by my mother-in law) OUT OF RESPECT FOR MYSELF& MY MOTHER-IN LAW PLEASE DO NOT PUBLISH,SELL OR ALTER THIS RECIPE SHE WAS KIND ENOUGH TO GIVE ME THIS RECIPE AND WOULD NOT BE FAIR TO HER IF ANYTHING WAS DONE WITH IT OTHER THAN YOUR OWN PERSONAL USE OF THIS RECIPE!!!!!

Pumpkin Bread

2/3 cup of shortening

2 2/3 cups of sugar

1 orange

2/3 cup of water

4 eggs

1 16 ounce can of pumpkin

3 1/3 cups of flour

1 1/2 teaspoons of salt

1 teaspoon of cinnamon

1 teaspoon of cloves

1/2 teaspoon of baking powder

2/3 cups of chopped pecans

2/3 cups of raisins (optional)

Preheat the oven to 350 degrees. Grease 2 9x5x3 inch loaf pans. Cream the shortening and the sugar. Cut the orange into wedges and remove any seeds; place in the blender with water and puree. To the creamed mixture add the pureed orange, eggs, and the pumpkin. Stir together the flour, baking soda, salt, cinnamon, cloves and baking powder; add this to the pumpkin mixture. Add the pecans and the raisins. Pour into the loaf pans and bake for 1 hour or until a knife comes out clean in the center. Remove from the pans and cool.

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