Snickerdoodles from Aunt Jean

1 cup shortening
1-1/2 cups sugar
2 eggs
2-3/4 cups flour
1 tsp. cream of tartar
1 tsp. salt
1 tsp. baking soda

1. Mix thoroughly, then chill.
2. Roll into small balls about 1-1/2 in. in diameter.
3. Roll in cinnamon sugar mixture.
4. Bake at 350 for 8-10 min.

Southern Pecan Pie from Aunt Jean

1/3 cup butter (no butter substitutes)
1/2 cup dark brown sugar
1 cup light corn syrup
1 tsp. vanilla
3 eggs, slightly beaten
1 cup pecan halves

1. Prepare pastry for a one-crust pie in a 9 in. pie plate.
2. Cream butter, and gradually add brown sugar, creaming well.
3. Blend in syrup and vanilla, mixing thoroughly.
4. Add slightly beaten eggs and turn into pastry lined pie plate.
5. Bake at 450 for 10 min., and then reduce temp. to 350 for 25 min.

Apple Cake from Annie Southard

1-1/2 cups sugar
3/4 cup shortening
3 eggs
2-1/2 cups sifted flour
1-1/2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. baking soda
1/2 tsp. salt
3/4 cup cold coffee
1 cup chopped walnuts
1-1/2 cups chopped apples
1-1/2 cups raisins presoaked in hot water

1. Cream sugar and shortening, and add eggs.
2. Sift dry ingredients, and add alternately with cold coffee to the sugar/egg mixture.
3. Fold in drained raisins, walnuts, and apples.
4. Bake in greased 9X13 pan at 350 for 45-50 minutes or until knife inserted in center comes out clean.
   Note: This was a favorite in one of our churches. This lady made one of these for everyone who had a baby.

Strawberry Yogurt Pie from LaVanda Brubaker

3 regular sized strawberry yogurts
1/2 regular sized tub of Cool Whip

1. Mix ingredients thoroughly and pour into ready made pie crust.
2. Garnish with strawberries and mint leaves.
3. Chill at least three hours before serving.
   Note: Graham cracker crust is best, but vanilla wafer crust is also good.

Cream Cheese Pie from Carol Bell (Laurie's mom)

1 9 in. prebaked graham cracker crust
1-8 oz. pkg. cream cheese, softened
1-14 oz. can sweetened condensed milk
1/3 cup ReaLemon juice
topping: fresh strawberries, cherry pie filling, or blueberries

1. In large mixer bowl, beat cream cheese until smooth and creamy.
2. Continue beating as you add the sweetened condensed milk, and beat until smooth.
3. Add in the ReaLemon and the vanilla, and pour into pie crust.
4. Chill for three hours before serving.
   Note: Our favorite way to do this is make a homemade graham cracker crust and press it into a 9X13 baking dish (bake according to directions--I just double a 9 in. recipe). Then double the above recipe and pour it onto the crust. This way there are leftovers! Leftovers must be kept refrigerated.

BTS Cake (also called Heath Bar Cake) from Michaela Keats

1 box chocolate cake mix
14 oz. sweetened condensed milk
6 Heath bars, crushed
1 jar chocolate fudge (NOT hot fudge)
1 container Cool Whip

1. Bake cake as directed and allow to cool completely.
2. Poke holes in cake with end of wooden spoon, and pour sweetened condensed milk over cake.
3. Sprinkle with half the crushed Heath bars, and then pour fudge over the top.
4. Top cake with Cool Whip, and sprinkle with remaining crushed Heath Bars.
   Note: This must stay refrigerated!!

Peanut Butter Pie from Denise Hayes

1 prepared chocolate graham cracker crust
1/3 cup peanut butter
4 oz. cream cheese, softened
1 cup powdered sugar
8 oz. Cool Whip
4 Reese's Peanut Butter Cups, chopped for garnish

1. Mix peanut butter, cream cheese, and powdered sugar until smooth.
2. Fold in Cool Whip, and put mixture into crust.
3. Chill at least thirty minutes, and garnish with chopped Reese's Peanut Butter cups before serving.

Reese's Cookie Bars from Lisa Peacock

1 cup butter
1-1/2 cups graham cracker crumbs
1-1/2 cups peanut butter
1 pound powdered sugar (3-3/4 cups)
6 oz. milk chocolate chips
6 oz. semi-sweet chocolate chips
1 tbl. shortening

1. Melt butter and add in all ingredients except chocolate chips and shortening.
2. Mix thoroughly and pat evenly onto a cookie sheet.
3. Combine chocolate chips and shortening and melt over low heat in a 1 qt. saucepan, stirring to keep smooth and creamy.
4. Spread chocolate on top of peanut butter mixture.
5. Refrigerate for 20 minutes and then cut into bars. Keep refrigerated or in a cool, dry place until you serve them.

Fudgy Brownies from Michaela Keats

1 cup butter
4 squares unsweetened chocolate
2 cups sugar
4 eggs
1 cup flour
1 tsp. vanilla
1/2 tsp. salt

1. In a 3 qt. saucepan, melt butter and chocolate, stirring constantly.
2. Remove from heat and stir sugar into mixture, and cool slightly.
3. Add eggs, one at a time, beating until blended.
4. Add flour, vanilla and salt to mixture. Stir well.
5. pour into greased 9X13 pan and bake at 350 deg. for about 30 min.
   Note: It is well worth the trouble to bake brownies with this recipe vs. using a boxed mix. They are delicious!

Nanny's Ice Cream from Lisa Peacock

5 eggs, beaten
2-1/2 cups sugar
1 can evaporated milk
1 4 oz. pkg. instant vanilla pudding
1 tbls. vanilla
whole milk

1. Add sugar to beaten eggs and beat until dissolved.
2. Add evaporated milk, pudding mix, and vanilla and mix well.
3. Pour ice cream mixture into the ice cream maker can and add whole milk until it reaches the "full line" and freeze according to ice cream maker directions.
   Note: This is sooo delicious and very easy!

Quick Pumpkin Crunch from Laurie Moody

3 eggs, beaten
2-3/4 cups pumpkin pie mix
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
2/3 cup undiluted carnation evaporated milk
1-3/4 cup yellow cake mix
3/4 cup chopped pecans
1 cup coconut

1. In large bowl,add pumpkin pie mix, cinnamon, ginger, cloves, and evaporated milk to beaten eggs, mixing well.
2. Pour into greased 9X13 pan, and sprinkle with cake mix.
3. Drizzle with butter, and then sprinkle with pecans and coconut.
4. Bake at 325 deg. for 55-60 minutes or until toothpick comes out clean and top is brown and crispy. Cool before serving.

Heavenly Candy Bars from LuAnn Phillips

8 oz. Waverly crackers, divided
1 cup butter
1/2 cup milk
2 cups graham cracker crumbs
1 cup packed brown sugar
1/3 cup sugar
2/3 cup creamy peanut butter
1/2 cup milk chocolate chips
1/2 cup butterscotch chips

1. Place a third of the crackers in the bottom of an ungreased 9X13 pan.
2. In a saucepan over medium high heat, melt butter and add milk, graham cracker crumbs, and sugars. Bring to a boil. Boil, stirring constantly, for five minutes.
3. Pour half of the mixture on top of crackers, carefully spreading to cover.
4. Place half of the remaining crackers on top, and spread with remaining sugar mixture. Top with remaining crackers.
5. In a seperate saucepan over low heat, stir the peanut butter and chips until melted and smooth. Spread over the top of the crackers.
6. Chill until firm (about an hour), and cut into small squares. Yields about 3-4 dozen.

Gooey Butter Cake from Barbara Thompson (Laurie's grandmother)

1 yellow cake mix
1 egg
1 stick margarine
1 box confectioner sugar
8 oz. cream cheese
2 eggs
1 tsp. vanilla
extra confectioner sugar for topping

1. Mix first three ingredients and spread in bottom of a 9x13 baking dish that has been sprayed with a non-stick spray.
2. Mix remaining ingredients except extra confectioner sugar and spread over bottom layer already in pan.
3. Bake at 350 degrees for 40-50 min. or until firm, and sprinkle with extra confectioner sugar while still hot.
4. Cut into bars when cooled.
   Note: If you are making these for a special occasion, hide them, because they will not last long once they are done!

Sand Art Brownies from Carla Harbron

3/4 tsp. salt
1/2 cup + 2 tbsp. flour
1/4 cup cocoa
1/2 cup flour
2/3 cup brown sugar
2/3 cup white sugar
1/2 cup chocolate chips
1/2 cup white chocolate chips
1/2 cup walnuts

1. Layer all ingredients in jar in order given and level.
2. Write the following instructions on the gift tag: Combine contents of jar with 3 eggs, 2/3 cup vegetable oil, and 1 tsp. vanilla. Pour into greased pan. Bake at 350 degrees F in 7”x11” pan for 32-37 minutes or 9”x9” for 27-32 minutes.
3. Top with lid, fabric circle and tie with raffia or ribbon after threading it through hole on gift tag (or you can write instructions on a self-sticking gift label).