BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE A

1/2 c. softened butter 1 c. sugar  1 lg. egg 1/2 c. thick sour cream 1/2 c. dark molasses  The flour mixture  Chill dough for several hours or overnight. Flour board lightly. Roll one half of dough at a time to a thickness of about 1/4 inch. Cut cookies with a large scalloped-edge cutter.

Combine all ingredients in mixer bowl and beat until well blended. Refrigerate until fairly firm. Shape into 1 to 2 inch balls and place 2 inches apart on ungreased parchment paper or foil-lined baking sheets. Flatten top slightly with spatula. Bake at 350 degrees for 8 to 10 minutes. Leave

Bring to boil 1 cup sugar and 1 cup white corn syrup. Remove form heat and add peanut butter. Stir until dissolved, then add Special K cereal. Drop by tablespoon onto wax paper. Cool and eat.

Pare, core and thinly slice apples. Place apples in a 12 inch skillet or wide saucepan. Add 3/4 cup sugar, water and lemon juice and stir well. In small bowl, stir together the biscuit mix and milk until mix is moistened. Heat apple mixture to boiling. Drop dumpling mixture in 6 portions over ap

In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in t

Turn into 8 or 9 inch buttered pie tin and bake 30 minutes at 300 degrees. Put vanilla ice cream on top when serving.

Bake cake as directed on package. Crumble into small pieces in a bowl. Pour in the Kahlua. Put pudding in another bowl and prepare per directions. Chop candy bars. In glass bowl alternate layers of cake, pudding, candy and whipped toppings. Reserve some candy for the top.

In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper. Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

Preheat oven to 350 degrees F. Combine butter and sugar and coolaid mix; beat until light and fluffy. Blend in eggs. Add flour; mix well. Knead on well floured board until smooth. Roll out to 1/8 inch thickness and cut with cookie cutters, dipped in powdered sugar. Bake on lightly greased cookie

Mix all dry ingredients, then add oleo, vanilla and eggs. Spoon on cookie sheets to desired size. Bake at 375 degrees for 8 to 10 minutes.

Cream butter, add sugar and eggs. Dissolve soda in sour cream. Combine a mixture of flour, cornstarch and salt. Add half to mixture. Add vanilla, fruits and nuts and mix thoroughly. Add the rest of flour. Drop by teaspoonfuls on greased sheet. Bake at 375 degrees for 12 minutes.

Mix and press in buttered pan. Melt 2 cups chocolate chips over hot water. Spread over mixture in pan. Cool overnight.

Bake the cake in a 9 x 13 inch pan for only 10 minutes. Mix pudding, cream cheese and milk. Spread on cooled cake. Drain pineapple, spread over pudding mixture, then spread the Cool Whip over the pineapple. Can top with nuts, if desired.

Mix together and spread on a cookie sheet. Bake 15 minutes at 350 degrees. Cool and crumble. Put half of crumbs on bottom of 9 x 13 inch pan. Put half jar of chocolate or caramel ice cream topping over crumbs. Top with 1/2 gallon of soft ice cream. Top with crumbs and topping remaining. Freeze.

Combine and cook 8 minutes or until thick. Allow to cool completely. Crush 20 to 25 oreos. Melt 1/4 cup of margarine in a 9 x 13 dish. Sprinkle cookie crumbs over margarine and pat down. Save a scant 1/4 cup cookie crumbs. Cover cookie layer with 1/2 gallon of ice cream and freeze. When fudge ha

1. Preheat the oven to 400F. Brush one side of the bread slices with some of the olive oil and arrange on a baking sheet oiled side up. Bake until lightly browned and crusty, about 4 minutes. 2. Spread the olivada or chopped olives on each toast, cover each with a slice of mozzare

BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE A

HOSTESS TWINKIES DESSERT 10 Hostess Twinkies, slice in 1/2 long way Put cream side up in 9 x 13 pan. Put 2 cans chocolate pudding on top and cover with 12 ounce package Cool Whip. Crush 2 Heath bars. Spread over top. Refrigerate overnight. Monroe, Michig

Form cookie dough into 48 walnut-sized balls. Place each into greased mini muffin tins. Dredge tart shaper in powdered sugar and press to spread dough. Bake at 375 degrees for 10 to 12 minutes. Remove from oven and re-press. Cool. Place small amount of cream cheese-sugar mixture into each cup an

In a 9"x13" buttered dish, spread crushed wafers on bottom. Melt chips, candy bars and margarine over hot water. Remove from heat. Add eggs, sugar and nuts. Spread over crumbs. Cover with slightly softened ice cream. Sprinkle with extra crumbs. Freeze.

In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt, and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator,

Line 9x13-inch pan with one layer graham crackers. In bowl mix 2 packages pudding, milk and Cool Whip. Spread 1/2 of mixture on crackers, then put another layer of cracker. Then the other half of mixture, then final layer of crackers. Frost with chocolate frosting. Refrigerate overnight or at le

Crush Oreos and place 1/2 in bottom of (11 x 17) pan. Mix together Cool Whip, cream cheese, sugar and margarine. Prepare instant pudding and combine with first mixture. Pour over Oreos. Sprinkle remaining Oreos over pudding mixture. Refrigerate until firm, about 1 hour. You can top with gummy wo

Combine flour, nuts and margarine. Press into 13 x 9 inch pan. Bake at 350 degrees for 10 to 15 minutes. Let cool. Combine cream cheese, powdered sugar and 1 cup Cool Whip. Put on first cooled layer. Mix pudding with milk and pour on second layer. Chill. Spread with rest of Cool Whip. Garnish as

Mix well and pat into a 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Mix first 3 ingredients well and blend in Cool Whip. Spread over cooled 1st layer. Mix well and spread over 2nd layer. Refrigerate a few minutes to set the pudding. Top the 3rd layer with Cool Whip. Sprinkle w

In a large bowl, mix vegetable oil, distilled white vinegar, Worcestershire sauce, water, fresh lemon juice, fresh lime juice, ground black pepper and garlic powder. Place flank steak strips in the mixture. Cover and marinate in the refrigerator at least 6 hours before grilling as desired.

Oil pan and lay lady fingers in bottom and up sides. Pour lemon pie filling over top. Then another layer of lady fingers over top of lemon pie filling. Pour blueberry pie filling over this layer. Top with Cool Whip.

Mix at high speed 3 minutes. Bake as on cake mix in a 9x13 pan. Beat together in a big bowl. Spread on cake and refrigerate.

First layer: melt oleo. Add flour and 1 cup pecans. Press in bottom of pan 9 x 13. Bake at 375 degrees for 15 minutes. Second layer: Cream together cream cheese, powdered sugar, 1 cup Cool Whip. Mix well. Spread over first layer. Third layer: Mix 2 packages pudding. Mix with milk. Blend 2 minute

Preheat the grill for medium high heat. In a large bowl, combine turkey, feta cheese, olives, oregano, and pepper. Mix together, and form into patties. Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.

Place 1/2 of lady fingers in an 8 inch square pan. Mix the Cool Whip or whipping cream with crushed Heath bars and spread 1/2 mixture on lady fingers and place remaining lady fingers and cream mixture and refrigerate overnight.

Preheat oven to 400 degrees F. In large bowl, mix sugar, nuts, oats, margarine and flour until crumbly. Reserve 1 1/2 cups. Press remainder into bottom of 9 inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. Sprinkle reserved crumbs over top, pressing in lightly. Bake

In a medium bowl, mix together vegetable oil, lemon juice, green onion, rosemary, thyme, oregano and garlic. Place beef or chicken in the marinade. Cover and marinate in the refrigerator approximately 24 hours before grilling as desired.

Lightly grease 9x13 pan. Whip the cream and add everything but the cake. Break up half the cake in small pieces over the bottom of the pan and pour half the cream mixture on top. Repeat with cake and cream mixture and refrigerate for 6 hours before serving. May be topped with tinted coconut to s

Beat until smooth. Heat oven 350 degrees. Grease 13x9 pan. In large bowl beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan. Bake 25-30 minutes or until it springs back when lightly touched. Cool completely. Spread mint cream layer on cake. Chill. Pour chocolate toppi

In heavy gauge saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1 cup of mint chocolate chips. Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat egg yolks and salt until thick. Gradually add chocolate mix

Combine all ingredients in food processor or blender. Whip until thoroughly blended but not melted. Pour into 4 tall glasses. Place in freezer until mixture is slightly frozen. Stir, top with 1 tbsp. (15 ml.) nondairy whipped topping and serve.

Combine pudding mix and milk in large bowl. With a wire whisk, rotary beater, or electric mixer on low speed, blend thoroughly. Pour into ice-cream maker. Freeze as directed by manufacturer. Then serve immediately or pack in freezer container for later use.

Layer ingredients in a 9" square pan in this order: rhubarb, sugar, gelatin, cake mix, water and butter. (Gelatin and cake mix are added dry.) Bake at 350 degrees for 45 to 60 minutes.