desserts

2 c. chocolate chips
1/4 c. margarine
2 c. Biscuit baking mix
1 can sweetened condensed milk
1 egg, beaten
1 tsp. vanilla

Preheat oven to 350°. In large saucepan, over low heat, melt 1 c. chips with margarine; remove from heat. Add biscuit mix, condensed milk, egg and vanilla. Stir in remaining chips. Turn into well-greased 13x9" pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool. Cut into bars.

Sift sugar, flour. & baking powder together.
Add butter and milk, stir until well blended.
Place batter into well greased 9"x13" pan.
Sprinkle tops with flour (optional), then brown sugar & cinnamon. Push chunks of butter into the dough. This makes holes and later gets gooey as it bakes.
Bake at 350° for 30 minutes.

2 tbs. butter
1-1/2 tsp. baking cocoa
1/2 c. powdered sugar
1/2 tsp. milk
2 tbs. creamy peanut butter

In saucepan, melt butter; remove from heat.
Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoonfuls onto waxed paper; flatten tops and shape into 1" patties. Yield 1-1/2 dozen.

Heat milk to scalding, and pour over bread crumbs, cool and add:
1/2 c. melted butter
1/2 c. sugar
2 beaten eggs
1/4 tsp. salt
1 c. seeded raisins
1 tsp. cinnamon or nutmeg

Pour into 1-1/2 qt. buttered casserole pan. Bake at 350° 40-45 minutes or until knife comes out clean. Serve warm.

22 OREO Chocolate Sandwich Cookies, finely crushed
1/4 c. margarine or butter, melted
1/2 c. creamy peanut butter
1 c. sliced bananas (about 2 medium)
2 (4-serving size) packages Instant

Mix cookie crumbs with margarine or butter. Press firmly on bottom and side of 9-inch pie plate; refrigerate 30 minutes.

Spread peanut butter over bottom of prepared crust. Arrange bananas over peanut butter; set aside.
Beat pudding mix and milk in medium bowl with mixer at low speed for 1 minute. Pour pudding over bananas.
Refrigerate at least 2 hours before serving.

4 c. sliced fresh strawberries
1 c. all-purpose flour
1/2 tsp. baking powder
1 c. sugar
1 egg, beaten
1/4 c. butter or margarine

Spread strawberries over bottom of greased 8 or 9" square baking pan.
Stir together flour, baking powder, and sugar in a bowl. Add egg, mix with fork until crumbly. Spread over berries;dot with small pieces of butter. Bake at 375°f for 45-50 minutes. serve warm with whipped cream,topping, or ice cream.

1/2 c. butter
1 c. packed brown sugar
1 tsp. cinnamon
1 lb. walnut halves (about 4 cups)

Place butter in 1-qt casserole; microwave on high 1 minute or until melted.
Stir in brown sugar and cinnamon; microwave on high 2 minutes (melt
well).Add nuts and mix to coat; microwave on high 3-5 minutes. Mix well,
then spread onto waxed paper to cool.

1 box Twinkies
1 large box instant banana cream pudding
2-3 ripe bananas
large container Cool Whip
chopped nuts or crushed candy topping of your choice.

Cut Twinkies in half the long way and place cut side down, filling bottom of a 9x13" pan.
Make the pudding according to directions on the package and pour evenly over Twinkies. Slice bananas and place over the pudding. Cover all with cool whip. Top with your choice of toppings and refrigerate at
least one hour before serving.

2 cans tart cherries, undrained
1 pkg. white cake mix
1 stick butter or margarine, melted
1 c. chopped nuts

Pour cherries in bottom of 9"x13" pan. Sprinkle dry cake mix over cherries. Do NOT stir. Pour melted butter over cake mix; sprinkle nuts on top. Do NOT mix.
Bake at 400° for 30 minutes or until set. Top with ice cream if desired.

2 small pkgs. (French vanilla) instant
pudding
9 oz. cool whip
1 box graham crackers

Butter 9" x 13" dish. Mix pudding;fold in cool whip.
Line pan with layer of graham crackers.
Spread half of the pudding mixture; add another layer of crackers and
rest of pudding. Top with a layer of crackers.

2 oz. chocolate, melted
2 tsp. karo syrup
1 tsp. vanilla
1 tbs. margarine or butter
1- 1/2 c. powder sugar
3 tbs. milk

3 cans biscuits(10 count)
1/2 c. sugar
3/4 tsp. cinnamon
1 c. brown sugar
3/4 c. butter or margarine
1 tsp. cinnamon

Combine 3/4 tsp. cinnamon and 1/2 c. sugar. Cut biscuits into quarters. Roll each piece in cinnamon and sugar mix.
Layer in a well greased bundt pan. Combine brown sugar, 1 tsp. cinnamon and butter in a pan. Bring to a boil, allow to boil for 3 minutes, then pour over biscuits. Bake for 30 minutes in a 350° oven. Cool for 10 minutes before removing from pan and serving.