PRESS & DAKOTAN n WEDNESDAY, MARCH 23, 2016 PAGE 5B

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Outrageous Chocolate Chip Cookies½ cup butter½ cup white sugar1/3 cup packed brown sugar½ cup peanut butter – I use extra Crunchy Skippy1 tsp. Vanilla1 egg1 cup flour1 tsp. baking soda¼ tsp. salt½ cup oatmeal1 cup milk chocolate chipsOven 350 degreesCream together the butter white and brown sugar until smooth. Stir in peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt. Stir into batter just until moistened. Mix in the oatmeal. Add chocolate chips. Drop onto lightly greased cookie sheet. I use parchment paper. Bake 10 -11 minutes. Cool on cookie sheet for a few minutes before transferring to cool completely. I do add a few more chocolate chips. Submitted by Fran Fox, Yankton, SD

Toasted Bars4 cups cornflakes (do not crush)1 cup coconut½ cup chopped nuts½ cup melted butter1 – 10 oz. miniature marshmallows1 ½ cup chocolate chipsToast in 350 degree oven in a 9 x 13 pan – cornflakes, coconut and nuts – do not brown. Stir several times. Melt marshmallows and butter. Add cornflake mixture to melted marshmallows. Mix well. Push into 9 x 13 buttered pan. Sprinkle chocolate chips over the top smooth with a spoon. May put in oven a few minutes to melt chips. Enjoy!Submitted by Jolene Sudbeck, Hartington, NEMound Balls6 cups powdered sugar 1/2 cup melted butter 1 can sweetened condensed milk 1 (16 oz.) pkg. flake coconut 12 oz. pkg. chocolate chipsMix sugar butter and milk together form into balls place on a cookie sheet covered with wax paper. Chill one hour melt chocolate chips, dip balls in chocolate and place on wax paper. Chill until set.Submitted by Joyce Schurman

Cherry Angel Dessert1 angel food cake – tore into small pieces1 can cherry pie filling1 pkg. instant vanilla pudding1 ½ cup milk1 cup sour cream1 (8 oz.) cool whipPlace the cake pieces into 9 x 13 pan. Combine pudding, sour cream and milk. Pour over cake pieces. Spoon cherry pie filling over pudding. Spread cool whip over top of pudding and refrigerate 5 hours or more.Submitted by Kay Nelson

Cherry Delight Dessert2 cups graham crackers (crushed)1/2 cup sugar 1/2 cup butter (melted)Combine ingredients and spread in bottom of a 9x13 cake pan2 eggs (beaten)1/2 tsp. vanilla1/2 cup sugar8 ounces cream cheese1 can cherry pie fillingCool whip or whipped reamBeat eggs, add vanilla, sugar and cream cheese. Beat well.Pour over graham cracker crust and bake at 350 degrees for 15 minutes. It won’t look done, but it will set as it cools. When thoroughly cool, spread with pie filling. Refrigerate until well chilled. Top with cool whip or whipped cream.This is a very good dessert to serve after a meal or a meeting.Submitted by Marlys List

Mocha Fudge PuddingThis is a family favorite that came in a recipe book from Robin Hood flour when they inserted it in a 25 pound bag of flour back around 1964 for no-sift recipes. All of our children remember it fondly and make for their families regularly…1 cup ROBIN HOOD All-purpose Flour¾ cup sugar2 Tbsp. cocoa2 tsp. baking powder½ tsp. salt½ cup milk2 Tbsp. melted butter1 tsp. vanilla12 cup brown sugar, firmly packed2 Tbsp. cocoa1 cup hot, strong coffeeSPOON…flour (not sifted) into dry measuring sup. Level off and pour measured flour into bowl. ADD….sugar, cocoa, baking powder and salt to flour (not sifted). Stir well to blend. ADD…milk, butter and vanilla. Mix well.SPOON…into 8 well-greased custard cups or a well-greased 8 inch square pan. COMBINE….brown sugar and cocoa. Sprinkle evenly over batter. POUR…2 Tbsp. of coffee over batter in each cup or 1 cup coffee over batter in pan. BAKE…at 350 degrees for 25-30 minutesSERVE…warm with whipped cream, if desired.YIELD… 8 servings. We usually made a double batch and used Schwan’s ice cream instead of whipped cream. There never was any left!!!Submitted by Mary Ann Wortmann

Banana Bread1 cup sugar½ cup soft butter2 eggs unbeaten3 bananas mashed5 Tbsp. whole milk½ tsp. salt1 tsp. baking soda2 cups flourMix butter, eggs, sugar. Add bananas, then milk then salt, baking soda, flour. Put in greased pan. Bake 350 degrees for 50 minutes or until done. Submitted by Ruth Highland, Yankton, SD

Grape-nut No- Bake CookiesSometimes I don’t feel like turning on the oven so I fall back on these easy to throw together cookies. 2 cups sugar1/2 cup milk3/4 cup margarine1/3 cup cocoaPinch of salt1/2 cup creamy peanut butter (can use chunky too)1 cup Grape-Nuts cereal1 Tbsp. vanilla1 cup coconutMelt margarine in heavy sauce pan. Add sugar, milk, coconut, salt and stir well. Bring to a rolling boil and continue to rapid boil for 1 minute. Remove from heat and stir in 1/2 cup creamy peanut butter. After texture is smooth, blend in cereal, vanilla and coconut. (I like to throw in a handful of long cooking oatmeal) Place spoonful’s on lightly sprayed wax paper. Freeze.Submitted by Ruth Howder, Yankton, SD

Cream Cheese Danish2 pkgs. Crescent rolls2 (8oz.) pkgs. cream cheese1 egg 1 tsp. vanilla 1 tsp. cinnamon 1 1/4 cups sugar1/2 cups nuts optional Grease 9x13 pan, layer with 1 pkg. crescent rolls sealing seams, mix together cream cheese, egg (yolk only), 1 cup sugar and vanilla spread over dough. Next put second pkg. rolls on top sealing seams, beat egg (white only) brush on dough, mix 1/4 cup sugar, cinnamon and nuts sprinkle over top. Bake 350 degrees 40-45 mins.Submitted by Shayla Cap

Brownies1 stick margarine 1 cup water¼ cup cocoa½ cup oilHeat above ingredients and bring to boil then add the following ingredients:2 cups flour2 cups sugar½ cup buttermilk2 eggs 1 tsp. soda1 tsp. vanillaBake in greased and floured 11 x 15 pan on 350 degrees for 20-25 minutes.Frosting:1 stick margarine ¼ cup cocoa1/3 cup buttermilkHeat above ingredients then add the following ingredients:4 cups powdered sugar1 tsp. vanillaLet cool a little and pour on warm brownies.Submitted by Sheila Schmidt

Salted Nut Chews1 pkg. yellow cake mix (with pudding)1/3 cup butter1 egg3 cup miniature marshmallowsCombine cake mix, butter and egg. Beat at low speed until crumbly. Press in ungreased 9 x 13 pan. Bake 12 – 18 minutes at 350 degrees, until golden brown. Remove from oven and sprinkle marshmallows on top. Return to oven until they puff (1-2 minutes) Cool.Topping:2/3 cup light corn syrup¼ cup butter2 tsp. vanilla1 12oz. pkg. peanut butter chips2 cups rice kipsies2 cup salted peanutsHeat syrup, butter, vanilla and chips until melted and smooth. Remove from heat and stir in cereal and nuts. Immediately spoon over marshmallows. Spread to cover. Chill, store covered.Submitted by Sheila Schmidt

Strawberry PieNumber of Servings: 6 – 8 Ingredients1 – 1 crust pie shell2 cups water½ cup sugar3 Tbsp. corn starch1 small pkg. strawberry Jell-OStrawberriesBake a one – crust pie shell and cool. Boil together: 2 cups water, ½ cup sugar and 3 Tbsp. corn starch. When first 3 ingredients come to a boil, add 1 pkg. strawberry gelatin – Cool – add washed and cut up strawberries and pour into pie shell….. enjoy!Submitted by Shirley Herrboldt, Scotland, SD

Favorite Peanut Butter CookiesNumber of Servings: Makes 3 ½ doz.½ cup sugar½ cup firmly packed brown sugar½ cup butter or margarine – softened½ cup peanut butter2 Tbsp. milk1 tsp. vanilla1 egg1 ¾ cups all-purpose flour1 tsp. baking soda½ tsp. saltPreheat oven to 375 degrees. In large bowl, cream sugar, brown sugar and margarine. Blend in peanut butter, milk, vanilla and egg. Stir in flour, baking soda and salt. Shape dough into 1 – inch balls. Place 2 inches apart on ungreased cookie sheets; flatten balls in criss – cross pattern with fork dipped in sugar. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Makes 3 ½ dozen cookies.Submitted by Shirley Herrboldt, Scotland, SD

Dirt SaladPreparation time: ½ hourNumber of Servings: 6-81 pkg. Oreo cookies, crushed1 small pkg. instant vanilla pudding1 small pkg. cream cheese1 small carton Cool Whip Candy Gummi Worms (optional)Prepare pudding according to box instructions, mix together with cream cheese and Cool Whip. In chosen container, layer pudding and crushed cookies, alternately. Place Gummi Worms throughout on various levels. Submitted by Shirley Herrboldt, Scotland, SD

Holiday Tarts½ cup butter or margarine, softened1 3oz. pkg. cream cheese, softened1 cup all-purpose flourDesired FillingIn a small mixer bowl, beat together butter and cream cheese. Stir in flour. Cover and chill about 1 hour or until easy to handle. Shape into 1 inch balls. Press onto bottom and up sides of ungreased 1 ¾ inch muffin cups. Fill each with 1 rounded tsp. of filling. Bake in a 325 degree oven for 25-30 minutes. Cool slightly in pan. Remove and cool well. Makes 24.Filling:Pumpkin – Sour Cream: Beat 1 egg, ½ cup canned pumpkin, 1/3 cup sugar, ¼ cup dairy sour cream, 1 Tbsp. milk and ½ tsp. pumpkin pie spice. If desired, top with whipped cream.Pecan Pie Filling: Beat together 1 egg, ¾ cup packed brown sugar, 1 Tbsp. melted butter and 1 tsp. vanilla. Stir in ½ cup coarsely chopped pecans.Submitted by Sue Kramer, Hartington, NE

Zucchini Bars4 eggs2 cups sugar 1 cup margarineBeat above 3 ingredients well. 2 ½ cups flour1 tsp. vanilla 2 tsp. soda2 tsp. cinnamonDash of salt1 cup nuts (optional)2 cups of grated or ground zucchiniAdd remaining ingredients to the egg, sugar and margarine mixture. Bake in 13 x 15 jelly roll pan. Bake for 30 minutes in a 350 degree oven. Frosting:Cream together:3 oz. cream cheese1 ¾ cup powdered sugar2 Tbsp. Soft butterSubmitted by Sue Kramer, Hartington, NE

Lemon Bars2 14 oz. can sweetened condensed milk1 cup lemon juiceMix together above 2 ingredients and set aside.Crust:3 cups flour2 cups oatmeal2 cups brown sugar2 tsp. baking powder1 1/3 cup butterMix together and use ½ for crust. Pour lemon over crust and crumble rest of crumbs on top. Bake at 350 degrees for 20 – 25 minutes. Submitted by Sue Kramer, Hartington, NE

Peanut Butter Bars½ cup white sugar½ cup white syrup1 tsp. vanillaHeat in double boiler until syrup melts or gets hot. Add 1 cup plus 2 TBLS peanut butter, stir until mixed. Pour over 2 cups corn flakes (just slightly crushed) and 1 cup rice Krispies, mix only until coated and press in buttered 9x9 pan. These are the best!Submitted by Verna Thon

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