2 pkgs (16oz) Bakers Semi Sweet Chocolate, divided 3/4 c firmly packed brown sugar 1/4 c butter 2 eggs

1 tsp vanilla 1/2 c flour 1/4 tsp baking powder 2 c nuts, chopped

Preheat oven to 350*

Coarsley chop 8 oz's of the chocolate; set aside. Microwave remaining 8oz's of chcolate in large bowl. Stir til chocolate is melted and smooth. Stir in sugar, butter, eggs & vanilla. Stir in flour & baking powder. Stir in reserved chopped chocolate & nuts.

Drop by 1/4 c onto ingreased pan. Bake 12-13 mins or til cookies are puffed and feel set to the touch. Let cool on cookie sheet 1 minute.

Submitted By: DKityKat

Chocolate Bliss Cookies

1 pkg (8 squares) semi-sweet baking chocolate 3/4 cup firmly packed brown sugar 1/4 cup (1/2 stick) butter or margarine, softened 2 eggs 1 tsp vanilla

1/2 cup flour 1/4 tsp baking powder 1 pkg. (8 squares) semi-sweet baking chocolate, coarsely chopped or 1-1/2 cups semi-sweet chocolate chunks 2 cups peanus, pecans or walnuts, chopped (optional)

Microwave chocolate squares in large microwavable bowl on high for 2 minutes Stir until chocolate is melted and smooth.Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended. Stir in flour and baking powder. Stir in chopped chocolate and nuts.
Drop by 1/4 cupfuls onto ungreased cookie sheets. Bake at 350 for 13 to 14 minutes Or until cookies are puffed and feel set to the touch. Cool 2 minutes; remove from cookie sheets. Cool completely on wire racks. Makes about 18 large cookies.

Note: If omitting nuts, increase flour to 3/4 cup to prevent spreading

Death by White Chocolate Cookies

1 pkg (8 squares) BAKER'S semi-sweet baking chocolate 3/4 cup firmly packed brown sugar 1/3 cup (1/2 stick) butter or margarine, softened 2 eggs 1 tsp vanilla

1/2 cup flour 1/4 tsp baking powder 1 pkg (6 squares) white baking chocolate, coarsely chopped, or 1 cup white cocolate chunks 2 cups chopped Macadamias or toasted slivered almonds

Heat oven to 350* F. Microwave semi-sweet chocolate in large microwavable bowl on high 2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended. Stir in flour and baking powder. Stir in white chocolate and nuts. Drop by scant 1/4 cupfuls onto ungreased cookie sheets.
Bake 13 to 14 minutes or until cookies are puffed and feel set to the touch.
Cool 1 minutes, remove from cookie sheets. Cool completely on wire racks.
Makes 18 large cookies.

Note: If omitting nuts, increase flour to 3/4
cup to prevent spreading. Makes about 15 large
cookies. Great substitute: substitute 1 cup dried
cranberries for 1 cup of the nuts.

Pineapple Dreams

Bottom
1/2 cup margarine
1/4 cup sugar
2 cups grahamwafer crumbs (Save about 1/2 cup for top)
Press remainder down in greased 13 x 9 pan
Bake at 350 degrees for 5 min. Cool

Beat 1 large softened package of cream cheese and 1 cup powdered sugar. Then add 1 large cool whip or beaten nutriwhip or prepared dream whip(about 3 packets). Then fold in 1 can drained crushed pineapple.
Sprinkle remaining crumbs on top. Refrigerate.

Submitted by: Peg in the Maritimes, Canada

No Bake Chocolate Oatmeal Cookies

2 cups sugar 1/2 cup peanut butter 1 stick 1/2 cup oleo

3 cup oatmeal 1/2 cup milk 1 tsp vailla 3 TB cocoa

Heat sugar, cocoa, oleo & milk just to melt oleo and mix all ingredients well. Then add peanut butter, oatmeal & vanilla.
Mix up well. Drop by spoon on wax paper.

This is a good little cookie and easy for kids to do.
Submitted by: Elaine Glaze

Fudgy Toffee Bars

1 3/4 cups flour 3/4 cup powdered sugar 1/4 cup baking cocoa 3/4 cup cold margarine 1 (14 oz) can sweetened condensed milk

1 tsp vanilla extract 12 oz (2 cups) semi-sweet chocolate chips - divided 1 cup walnuts - coarsely chopped 1/2 cup flaked coconut 1/2 cup English toffee bits or almond brickle chips.

In a bowl, combine flour, sugar and cocoa. Cut in margarine until mixture resembles crumbs.
Press firmly into a greased 13 x 9 x 2 baking pan. Bake in 350F oven for 10 minutes.

Meanwhile, in a saucepan, heat milk, vanilla and 1 cup chocolate chips, stirring until smooth. Pour over crust. Sprinkle with nuts, coconut, toffee bits and remaining chocolate chips; press down firmly. Bake for 18 - 20 minutes.
Makes about 3 dozen bars.

Submitted by: DKityKat

Autumn's Favorite Sugar Cookies

1-1/2 C powdered sugar 1 C margarine or butter, softened 1 egg 1 tsp vanilla 1/2 tsp almond extract

2-1/2 c all purpose flour 1 tsp baking soda 1 tsp cream of tartar food coloring (optional) Assorted Candy Sprinkles or plain sugar

Mix powdered sugar, margarine, egg, vanilla and almond extract.
Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
~Heat oven to 375*~
Divide dough into halves.
Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into shapes.

Decorate w/ candy sprinkles; place on lightly greased sheet.
Bake until edges are light brown, 6 to 8 minutes.
Makes about 5 dozen 2-inch cookies

For my Fall cookies, divide dough into three batches~ and use yellow,
green & red food coloring/one color per batch. Put the dough into a large baggie
and THEN add the coloring~ knead dough through baggie. Proceed to refrigerate & bake as directed.

*If using self-rising flour, omit baking soda and cream of tartar.

After MANY years of searching for a sugar cookie recipe, I finally came across this one and it's been unanimously voted #1 by Family & Friends year after year. The difference is in using the almond extract and the powdered sugar~ Enjoy~!

Submitted by: AUTUMN

Autumn's Favorite Gingerbread Men

1-1/2 C dark molasses 1 C packed brown sugar 2/3 C cold water 1/3 C shortening 7 cups all purpose flour 2 tsp baking soda

1 tsp salt 1 tsp ground allspice 2 tsp ground ginger 1 tsp ground cloves 1 tsp ground cinnamon Decorators' Frosting (recipe follows)

Mix molasses, brown sugar, water and shortening.
Mix in remaining ingredients except frosting. Cover and refrigerate at least 2 hours.

Heat oven to 350*
Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on lightly greased cookie sheet. Bake until no indentation remains when touched, 10 to 12 minutes; cool.
Decorate with Decorators' Frosting.
Makes about 2-1/2 dozen 2-1/2 inch cookies.

These Gingerbread Men will be your familys' favorites too, once you taste them~! The smell as you bake them, really sets the stage for your Christmas holiday~! Another all time favorite of our Family~!

Submitted by: AUTUMN

Oreo Cookie Balls

1 20 oz bag of regular Oreo's
1 8 oz. pkg cream cheese
1 bag of white chocolate chips

Gound up your oreo's too a corn meal texture (no chunks in them).
Put them in a bowl with the pkg of softened cream cheese and knead with your hands till it's a purfect texture for rolling them into quarter size balls.
Put them on wax paper and put them into the frig to chill for awhile.
Melt down the white chocolate chips for dipping the balls in. Dip each ball and refrigerate til set.

I stuffed some nuts in the middle of a few of the balls and that turned out great~! Plus I used dark chocolate chips and white chips for the dipping. There are also various colored chocolate wafers available in stores, if you would like to color co-ordinate them for the holidays.
Either way, they are Yummy~!

Submitted by: Nicole

Giant Ginger Cookies

4-1/2 C flour 4 tsp ground ginger 2 tsp baking soda 1-1/2 tsp ground cinnamon 1 tsp ground cloves

1/4 tsp salt 1-1/2 C shortening 2 C sugar 2 eggs 1/2 C molasses 3/4 C sugar

Preheat oven to 350*. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups of sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

Shape dough into 1-inch balls. Roll balls in the 3/4 cup sugar. Place 1-1/2 inches apart on an ungreased cookie sheet. Bake for 8 to 9 minutes or until bottoms are light brown and tops are puffed (do not overbake). Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool.

For the Giant Ginger Cookies shown in picture above, proceed as above, except use a 1/4 C measure or scoop to shape dough into 2 inch balls; roll in sugar. Place 2-1/2 inches apart on an ungreased cookie sheet. Bake in a 350* oven for 11 to 13 minutes or until bottoms are light brown and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Tranfer to a wire rack and let cool. Makes about 24 cookies.

Submitted by: Autumn