2 cups sugar

2 cups peanut butter

3 eggs

Mix all ingredients together. Spoon by teaspoons on cookie sheet and bake at 375° for 5-8 minutes. Cool for 1 minute and remove from cookie sheet. Makes approximately 4 dozen. Optional: Add handful of chocolate chips, pecans or walnuts.


1 box yellow cake mix

2 1/2 cups instant oatmeal

3/4 cup butter/margarine (melted)

12-16 oz raspberry, apricot, cherry preserves or orange marmalade

1 tbsp hot water

Preheat oven to 375°. Combine cake mix and oatmeal in large bowl. Add melted butter and blend until mixture is crumbly. Divide mixture in half. Place half of mixture in 9 inch x 13 inch baking dish that has been lightly sprayed with PAM. Press mixture firmly in bottom of pan. Mix hot water and preserves together and spread over mixture. Sprinkle remaining mixture on top and lightly press into preserves. Bake approximately 15 minutes or until golden brown. Allow to cool and cut into squares.



1 cup all purpose flour

1/2 cup finely chopped pecans

1/4 cup sugar

1/2 cup cold butter

1/4 t almond extract


4 pkg cream cheese (8 oz each) softened

1 cup sugar

1 t vanilla

4 eggs

Heat oven to 325 degrees. (300 degrees for dark nonstick pan) Crust: Combine flour, pecans and sugar. Cut in butter until mixture is crumbly. Add extract. Continue working dough until it forms into a ball. Place in bottom of greased 9 inch spring form pan and press dough evenly in bottom of pan and 1/2 inch up sides of pan. Refrigerate for 20-30 minutes.

Filling: Beat cream cheese sugar and vanilla with mixer at medium speed until well blended. Beat eggs in one at a time until well blended. Pour over crust. Bake: for 55 minutes or until center is set and cake is pulling away from sides of pan. Loosen cake from sides of pan before cooling. Cool before removing sides of pan. Refrigerate overnight.


2 sticks butter (softened)

3 oz cream cheese (softened)

1 egg yolk

1 cup sugar

1 t vanilla

2 1/2 cups self-rising flour

1 cup pecans

Preheat oven to 325°. Cream together butter and cream cheese until blended. Add egg yolk, vanilla and sugar and blend well. Add flour to mixture 1/2 cup at a time mixing well. Add pecans with last 1/2 cup of flour. Continue mixing until dough ball is formed. Refrigerate overnight. Scoop mixture by teaspoonfuls, roll into balls and pat into flat cookie. Place on cookie sheet and bake 7-9 minutes. Let stand 1 minute before removing from pan.


1/3 cup butter (softened)

1 cup packed brown sugar

2/3 cup unsweetened cocoa

1 T instant coffee granules

1 t baking soda

1 t cinnamon

2 large egg whites

1/3 cup vanilla yogurt

1 1/2 cups all purpose flour

1/4 cup sugar

Heat oven to 350°. Cream butter and add brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon until well blended and creamy. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can then stir in remaining flour.Place sugar in a bowl and drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm.

QUICK and EASY COBBLER ......Bev's

1 cup self rising flour

1 cup sugar

1 cup milk

1 stick butter

1 can pie filling

Melt butter in deep dish pie pan or 9" x 9" pan. Combine flour and sugar and mix well. Add milk and stir until smooth. Pour flour mixture into melted butter in pan. Spoon the pie filling on top of mixture, distributing evenly. Bake at 350° for 30 minutes or until crust rising to top and browns.