Goodies

Strawberry Pretzel Salad

3/4 c. butter or margerine
3 Tbsp. brown sugar
2 1/2 c. crushed pretzels
1 - 8 oz. pkg. cream cheese
1 c. sugar
1 carton Cool Whip
1 lg. pkg. strawberry Jello
2 c. boiling water
3 c. chilled strawberries or 16 oz. pkg. frozen, slightly thawed
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Combine butter, brown sugar, and pretzels and pat into 9x13 baking dish. Bake at 350 degrees for 10 minutes. Dissolve gelatin in boiling water and add berries. Cool until mixture begins to set. Meanwhile, cream the cheese with sugar and fold into whipped topping. Spread cream cheese mixture over cooled crust. Pour gelatin mixture on top when it begins to set. Garnish with sliced berries. Refrigerate until firm, preferably overnight.

Raisin Scones

3 c. sifted flour
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. lemon peel
4 tsp. baking powder
1 c. plumped raisins
3/4 c. shortening
1/2 c. milk
2 eggs
1 tsp. vanilla
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Sift flour, sugar, baking powder, salt, and spices together. Work in shortening and raisins. Beat eggs, vanilla, and milk; add slowly to soften dough. Pat on small mounds on greased jelly roll pan. Bake 20-30 minutes or until golden. Yield: 14 scones.

Chocolate Cranberry Cheesecake

1 - 16 oz. can jellied cranberry sauce
1/2 c. chocolate chips
2 c. graham cracker crumbs
1/2 c. butter
1/4 c. sugar
2 - 8 oz. pkgs. cream cheese
1 c. powdered sugar
2 eggs
1 tsp. vanilla
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Preheat oven to 350 degrees. Combine cranberry sauce and chocolate chips in medium sauce pain. Whisk frequently; set aside. Combine graham cracker crumbs, butter, and sugar in bowl. Place mixture in 10x2 3/4 spring form pan. Beat cream cheese, powdered sugar, eggs, and vanilla. Reserve 1/3 c. chocolate sauce. Pour remainder into crust. Put cream cheese mixture over sauce, spooning remaining chocolate sauce over cream cheese mixture. Gently swirl with knife. Bake 1 hour, until set.

Mom's Blueberry Pie

5 c. blueberries
1/2 c. water
3/4 c. sugar
2 Tbsp. cornstarch
2 Tbsp. lemon juice
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Spread 4 cups of berries into cooled pie shell. Combine 1 cup berries and water; bring just to boiling. Reduce heat and simmer for 2 minutes. Combine sugar and cornstarch. Cook, stirring constantly until thick. Cool slightly and add lemon juice. Pour over berries in pie shell and chill.

Chocolate Chip Cheesecake

1 1/2 c. finely crushed Oreos
1/4 c. butter or margerine, melted
3 - 8 oz. softened cream cheese
1 - 14 oz. can sweetened condensed milk
3 eggs
2 tsp. vanilla
1 c. mini semi-sweet chocolate chips
1 tsp. flour
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Preheat oven to 300 degrees. Combine crumbs and butter. Pat firmly into bottom of pan. In large bowl, beat cheese til fluffy. Add milk. Beat til smooth. Add eggs and vanilla; mix well. In small bowl, toss 1/2 c. chips with flour to coat. Stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips evenly over top. Bake 1 hour or til cake springs back when lightly touched. Cool to room temperature. Chill.

Krispie Caramel Bars

4 regular-sized Milky Way bars
3/4 c. butter, divided
3 c. Rice Krispie cereal
1 c. chocolate chips
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Melt candy bars and 1/2 c. butter, stirring occasionally til smooth. Mix in cereal and pat into 9x13 pan. Melt chocolate chips and remaining 1/4 c. butter, stirring til smooth. Remove from heat and spread over top of bars. Refrigerate at least 1 hour; preferably several hours.

Buried Cherry Cookies

1/2 c. butter or margerine
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 c. flour
1/2 c. unsweetened cocoa powder
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp.salt
1 - 10 oz. jar marachino cherries
1 - 6 oz. pkg. chocolate chips
1/2 c. sweetened condensed milk
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Preheat oven to 350 degrees. In large mixing bowl beat butter with electric mixer about 30 seconds or until softened. Add sugar and beat til mixture is fluffy. Add egg and vanilla. Beat well. In medium mixing bowl stir together flour, cocoa, baking soda, baking powder, and salt. Gradually add flour mixture to butter mixture beating well. Shape into 1-inch balls. Place about 2 inches apart on ungreased cookie sheets. Press down center of each ball with your thumb. Drain cherries, reserving juice. Place a cherry in center of each cookie. In small sauce pan combine chocolate chips and condensed milk. Cook and stir over low heat til chocolate is melted. Stir in 4 tsp. reserved cherry juice. Spoon 1 tsp. frosting over each cherry, spreading to cover cherry. (Frosting may be thinned with additional cherry juice.) Bake about 10 minutes or til edges are firm. Yield: 4 dozen