4 1/2 C. all-purpose flour
2 tsp. baking soda
2 C. butter, softened
1 1/2 C. packed brown sugar
1/2 C. white sugar
2 (3.4 ounce) pkgs. instant vanilla pudding mix
4 eggs
2 tsp. vanilla extract
4 C. semisweet chocolate chips
2 C. chopped walnuts (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

75 Club crackers
1 C. butter
2 C. graham cracker crumbs
1 C. firmly packed brown sugar
1/2 C. whole milk
1/3 C. white sugar
2/3 C. creamy peanut butter
1/2 C. semi-sweet chocolate chips
1/2 C. butterscotch chips

Line an ungreased 13 x 9-inch baking pan with 1 layer of crackers, cutting to fit. In a large saucepan, melt butter over medium heat.  Add cracker crumbs, brown sugar, milk and sugar.  Bring to a boil and boil for 5 minutes, stirring constantly.  Remove from heat and pour half of the butter mixture over crackers.  Place another layer of crackers evenly over butter mixture.  Pour remaining butter mixture evenly over crackers.  Top with remaining crackers.

In a small saucepan, combine peanut butter, chocolate and butterscotch chips. Melt over medium low heat, stirring constantly.  Spread evenly over crackers.

Cover and chill for at least 1 hour.  Cut into bars and store in refrigerator.

Combine flour, baking soda and salt. Set aside. Cream butter, sugars and vanilla. Add eggs, one at a time. Beat well. Gradually beat in flour mixture. Stir in chips, nuts, raisins and coconut. Preheat oven to 375°. Measure 1 rounded tablespoon for each cookie. Bake 9 to 11 minutes. Leave on cookie sheet for 2 additional minutes. Cool on wire racks.

Makes 60 cookies.

1 C. creamy peanut butter
2/3 C. butter, softened
1 1/2 C. sugar
1 1/2 C. brown sugar
4 eggs
4 tsp. vanilla
2 C. flour
2 tsp. baking powder
12 oz. chocolate chips
1/2 tsp. salt

Preheat oven to 325 degrees  and grease 9 x 13″ pan.  Cream peanut butter, butter, and sugars until smooth.  Add eggs and vanilla.  Mix til smooth.   Add flour, baking powder, salt. Spoon into greased pan.  Sprinkle with chocolate chips. Bake 5 minutes.  Using a butter knife, swirl melted chips through the dough.  Bake 40 more minutes until knife inserted in center comes out clean (some chocolate may stick to the knife).  Cool one hour.  Cut.

1 yellow cake mix
1 can apple pie filling
3 eggs, beaten

TOPPING:
1 C. nuts
1 T. flour
1 T. margarine
1/2 C. brown sugar

Mix the first 3 ingredients together. Put in a greased 9×13″ pan.

TOPPING: Crumble over cake batter. Bake at 350º for 35 minutes.

FILLING:
6 C. peeled apples
1 C. brown sugar
2 T. flour
1 1/4 tsp. nutmeg
3/4 C. Crisco
5 T. water
1 1/2 tsp. cinnamon
1/2 C. Cheddar cheese
2 T. butter

CRUST: Combine flour and salt. Cut in Crisco to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Divide dough in half. Roll each half on floured surface with floured rolling pin. Put first half in pie tin.

FILLING: Mix the apples, brown sugar, flour, nutmeg, cinnamon and Cheddar cheese together and put in pie tin. Dot with the
butter. Pat on top crust. Brush top crust with cream; sprinkle sugar on top of cream.

Bake for 1 hour, or until top is brown. May take over an hour.

Preheat oven to 325º. Combine flour, 1/2 cup butter and cream cheese in a blender container or food processor. Process until the mixture forms a ball. Chill, wrapped in plastic wrap, for 15 minutes. Combine the brown sugar, egg, 1 tablespoon butter, vanilla and salt in a medium mixer bowl. Beat at medium-high speed until smooth. Stir in the apricots and pecans. Shape the dough into twenty-four 1″ balls. Press the balls over the bottoms and up the sides of 24 greased miniature muffin cups. Spoon the apricot mixture into the prepared muffin cups. Bake for 25 minutes, or until the filling is set. Cool in the muffin cups on a wire rack.

Bake at 300º for 10 minutes. Increase temperature to 325º and bake 10 minutes. Increase temperature to 350º to finish baking. Cook in pan 10 minutes.

Combine melted butter and cracker crumbs. Press into bottom of 9×13″ pan. Beat eggs on high speed of electric mixer until light, about 4 minutes. Add powdered sugar, butter and vanilla. Beat 5 minutes. Spread over crumbs. Chill 30 minutes. Spread pineapple over creamed mixture. Arrange bananas over the pineapple. Cover with whipped topping. Sprinkle with pecans. Garnish with cherries.

TIP: To keep bananas from turning brown, soak in drained juice before putting in dessert.

Mix together baking soda and flour; set aside. Mix margarine and sugars, then add eggs and peanut butter. Mix wet and dry ingredients together. Make into balls and flatten with fork. Bake on ungreased cookie sheet for 10 minutes at 400°.