1 cup water 1/2 cup margarine 1 cup flour 4 eggs 2(3oz) pkgs instant vanilla pudding 1(8oz) pkg cream cheese 1 pkg cool whip chocolate syrup

Mix and bring to boil water and margarine. Add flour and mix until it forms a ball. Remove from heat and cool. Mix in eggs one at a time. Spread on a greased cookie sheet or jelly roll pan. Bake at 400F for 30 minutes. Crust will not be perfect.

Mix packages of instant vanilla pudding according to the directions on the package. Add softened cream cheese. Mix very well and spread over crust.

Spread cool whip over pudding. Drizzle chocolate syrup over cool whip (This is very important).

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Easy Mints

Ingredients:

1/4 C Butter or Margarine 2 Tbsps. Water 1/4 Tsp. Salt 1/2 Tsp. Peppermint Extract 31/2 - 3 3/Cups Powdered Sugar (Food Coloring, if desired)

Combine butter and water; place over low heat until butter melts. Remove from heat, and add salt and extract. Gradually add sugar, blending until desired consistency is reached. If colored candies are desired, divide candy in parts equal to the number of colors you desire. (Ie; yellow,pink, green = 3 PARTS) Tint by working several drops of food coloring into each part. Knead, until smooth. Mold into individual candies, or form into rolls and slice. If rolls are refrigerated, allow to return to room temperature before slicing. Use candies, without storing.

Yield: 1 Lb. Mints

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Mexican Wedding Rings

Preheat oven to 350*.

Cream:

1 C Butter or Margarine (2 sticks)

Add:
1/2 C Powered Sugar

Add:

1/2 Tsp. Vanilla

Combine:

2 C All-purpose Flour 1/8 Tsp. Salt 2 cups nuts, finely chopped (Optional)

Stir into sugar mixture; roll dough into 1" balls and place on ungreased cookie sheets. Bake 15 minutes, until lightly browned. While still hot, roll in 1 1/2 Cups powdered sugar. Cool on racks and when cool, roll again in powdered sugar. Yields: 5 dozen

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Frosting (for sugar cookies or cake etc.)

1/4 Cup soft margarine 1/4 Cup evaporated (condensed) milk -- may substitute regular milk 3 Cups powdered sugar 1/2 tsp vanilla

Beat ingredients with electric mixer until fluffy!

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Sugar Cookies

1 1/4 cups shortening 1 1/2 cups sugar 3 eggs 1 tsp vanilla 2/3 cup milk 1/4 tsp salt 3 tsp baking powder 4 1/2 cups flour

Cream together shortening, sugar, eggs and vanilla. Add dry ingredients. Put in fridge for a while before rolling dough out (optional). Bake cookies at 400 degress for 10 minutes

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Lemon Bars

For crust: 1 cup flour 1/2 cup butter 1/4 cup Powdered Sugar

Mix together and pat on bottom of square pan (9x9 or 8x8) Bake for 20 minutes at 350 degrees.

For filling: 2 eggs 1/2 tsp baking powder 1 cup sugar 2 1/2 Tbsp lemon juice Dash of salt

Mix filling ingredients together and then pour onto crust. Bake for 20-25 minutes at 350 degrees. When cool, sprinkle on the powdered sugar.

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ST. PATRICKS DAY SNACK TIP

Irish Gold These look like heavy gold "coins."

Pile into a big pot and it becomes the pot of gold at the end of the rainbow!

24 Ritz crackers 1 cup smooth peanut butter 2 cups butterscotch chips

Spread half of the crackers with peanut butter. Top each with a second cracker. Melt butterscotch chips according to package directions. Dip sandwich cookies into butterscotch. Place on wax paper to set.

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Peanut Butter Bon-Bons

3 T Butter or Margarine 1 C Powder Sugar 1 C Peanut Butter 2 C Rice Krispies 1/2 lb Dark or White Chocolate

In pan, melt butter sugar peanut butter. Stir in rice krispies. Mix and form into balls. Melt chocolate and dip balls into it. Place on cookie sheet lined with wax paper for 5 or more minutes untill chocolate is hardend.

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Microwave Corn Bread

1 cup flour 1 tsp. salt 3 tsp. baking powder 2 Tbsp sugar 3/4 cup yellow cornmeal 2 well beaten eggs 1 cup milk 1/4 cup oil

Mix dry ingredeints together. Add eggs, milk and oil. Stir until just moistened. Bake in greased 9" glass pan for 6 1/2 minutes on full power. Serve with butter and honey.

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Basic White Bread

2 1/2 cups warm water (115 degrees F) 1 Tbsp active dry yeast 1/4 cup honey or sugar 3 cups Flour 1 Tbsp. Salt 1/4 cup margarine 3 to 4 cups more flour

1. Pour water into small mixing bowl, sprinkle in yeast and add shortening. 2. Let yeast dissolve without stirring. (Yeast will form a tan coating over water in 5 or 10 minutes) Don't let stand so long it becomes light and foamy because it will its lose its effectiveness. 3. While yeast is dissolving, sift together 3 cups flour and salt into large mixing bowl. Add margarine to flour and with pastry blender cut in margarine to resemble crumbs. 4. Add yeast mixture and mix well with a large slotted spoon. Cover with plastic wrap and let stand for 10-15 minutes. 5. Gradually add more flour to make a soft dough. 6. Kneed for 8-10 minutes on a well-floured surface, adding flour as necessary to prevent sticking. 7. Return dough to bowl and cover with plastic. Let rise an hour or until double in bulk. 8. Punch down and divide into 2 portions. Shape loaves and put them in greased loaf pans (8 1/2 x 4 1/2) 9. Let rise until dough doubles in size again. 10. Bake 30-35 minutes at 375 degrees. 11. Remove from pans and cool on wire racks

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Mystery Bars

1 c. butter (not margarine) 1 c. brown sugar Soda crackers 2 c. chocolate chips

Line cookie sheet w/ foil & spray w/ Pam. Cover w/ soda crackers--fill all spaces. Boil butter & brown sugar together for about 3 minutes. Pour over crackers. Bake at 350 degrees for 5 minutes or until crackers float & bubble. Remove from oven & sprinkle with chocolate chips. Place back in oven for one minute; spead chocolate & sprinkle with nutes (optional) & cut while warm.

They're a mystery because when you're eating them it's hard to tell that they're made out of soda crackers.

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Pineapple Cake

2 eggs 1 1/2 C Sugar 1 tsp vanilla1 1 #2 can of pineapple (juice included) 2 1/2 C Flour 2 tsp soda 2 tsp salt 1/2 C chopped walnuts

Add sugar to eggs and beat well, then add pineapple and vanilla and stir together. Sift flour, soda and salt together, add to pineapple mixture. Fold in nuts. Bake in 13X9" pan (Sprayed) 30 minutes in 350* oven

Cream Cheese Frosting

1 stick margarine softened 1 8 oz pckg cream cheese 1 13/4 C powdered sugar 1 tsp vanilla 1/2 C chopped nuts (walnuts are good)

Mix margarine and cream cheese, add powdered sugar, milk and vanilla. Fold in nuts, spread on cake.

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