Cranberry Hootycreeks in a Jar

Contributed by Pam Edwards
5/8 cup all–purpose flour
1/2 cup rolled oats
1/2 cup all–purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips

1/2 cup chopped pecans
Layer the ingredients in a 1
quart or 1 liter jar in the order listed.

Attach a tag with the following
instructions: Cranberry Hootycreeks

1. Preheat oven to 350
degrees. Grease a cookie sheet or
line with parchment paper.
2. In a medium bowl, beat
together 1/2 cup softened butter, 1 egg, and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets.

3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

Cream Cheese Squares

1 box yellow cake mix
1 stick of butter melted
1 egg beaten
Mix these three ingredients
and press into a greased
9x12 pan.

1 8–oz. cream cheese
1 box confectioners sugar
2 eggs
1 tsp. vanilla
1 cup nuts chopped (optional)

Beat these ingredients and pour over the top of the cake mix.

Bake at 325 for 30 minutes or until very lightly browned.

Let cool thoroughly before cutting.

Margo’s Toffee

1 cup pecans chopped
¾ cups brown sugar
packed
½ cup butter
½ cup semisweet
chocolate pieces
Butter 9x9x2 baking
pan. Spread pecans over
bottom. Heat sugar and butter to boiling, stirring constantly for seven minutes. Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture. Place a baking sheet over the pan so the contained heat will melt the chocolate. Spread the melted chocolate over the candy. While still hot, cut into 1 ½–inch squares. Chill until firm.

No Bake Peppermint Bars

Contributed by Pam Clark
1–1/4 cup butter
1/2 cup unsweetended
cocoa powder
3 –1/2 cups sifted
powdered sugar
1 beaten egg
1 tsp. vanilla
2 cups finely crushed
graham crackers
1 to 2 Tbsp. peppermint
flavoring or 1/3 cup creme
de menthe
1 –1/2 cups semisweet

chocolate pieces
red and green food coloring

In a saucepan combine 1/2 cup butter and cocoa. Cook and stir over low heat til butter melts. Remove from heat, stir in 1/2 cup powdered sugar, egg, and vanilla. Add graham crackers; stir til combined. Press into bottom of ungreased 13x9x2 inch baking pan. Melt 1/2 cup butter in bowl and mix with peppermint flavoring. Slowly add powdered sugar, beating with mixer until smooth. Divide evenly between two bowls. Put several drops of red in one bowl and green in another. Spread 1/2 the red mixture over the chocolate layer. Do same with the green mixture. Chill in refrigerator for one hour. In small saucepan, combine remaining 1/4 cup butter and chocolate pieces; melt together completely and spread over mint layer. Cover and chill until firm. Cut into small squares. Store in refrigerator. Makes about 96 squares.