Contributed by Rachel & Brendan Quite possibly one of the best cookies EVER! We misplaced this recipe for a while and were kicking ourselves for not getting it immortalized in the family cookbook. We were very happy when we recently came across it and we’re not about to let it get lost again! So here ya go! Ingredients: 1/2 cup butter, softened 1/2 cup granulated sugar 1/3 cup brown sugar 1 egg 1/2 tsp vanilla 1 1/2 cup flour 1/4 tsp salt 1/2 tsp baking soda 1/4 tsp cream of tartar (or 1/2 tsp lemon juice) Topping: 2 Tbsp granulated … Continue reading Top Secret Recipes version of Mrs. Fields’ Snickerdoodles

Contributed by Mom & Dad Ingredients: 3 lbs white chocolate 1 cup peanuts 1 cup cashews 2 cups Captain Crunch cereal 2 cups Rice Krispies cereal 2 cups mini marshmallows 2 cups peanut butter Melt the white chocolate and add the peanut butter. Stir in the peanuts and cashews. Stir in the Captain Crunch and Rice Krispies. Add the marshmallows. Scoop out whatever size cookies you would like onto waxed paper to set. Ours were about 2 tsp size. Continue reading Captain Crunch Cookies

Contributed by Mom & Dad Ingredients: 1 cup butter 4 1/2 cups sugar 1 (13 oz) can evaporated milk 1/2 tsp salt 12 oz Bakers sweet chocolate, broken 12 oz chocolate chips 9-10 oz marshmallow creme 1 1/2 tsp vanilla 3/4 lb salted mixed nuts, chopped 1/2 lb walnuts, chopped Put butter in large non-stick pan. Melt butter and allow it to bubble until a light golden brown (do not let it burn!). Add sugar, milk, and salt. Bring it to a full boil and boil for 5 1/2 minutes. Put broken Bakers chocolate and chocolate chips in a large … Continue reading Nancy’s Special Fudge

Contributed by Mom & Dad Crust: 1 1/4 cups chocolate cookie crumbs (20 cookies) 1/4 cup sugar 1/4 cup butter or margarine, melted Filling: 8 oz cream cheese, softened 1 cup creamy peanut butter 1 cup sugar 1 Tbsp butter or margarine, softened 1 tsp vanilla 1 cup heavy cream, whipped Grated chocolate or chocolate cookie crumbs, optional Combine crust ingredients; press into a 9-inch pie plate. Bake at 375 degrees for 10 minutes. Cool. In mixing bowl, beat cream cheese, peanut butter, sugar, butter, and vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate … Continue reading Peanut Butter Pie

Contributed by Angie & Russ Ingredients: 2 cups quick or old fashioned oats 1 3/4 cups all purpose flour, divided 3/4 cup packed brown sugar 1 tsp baking soda 1 cup butter or margarine, melted 1 cup butterscotch caramel ice cream topping 6 oz semi-sweet chocolate morsels Preheat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray. Combine oats, 1 1/2 cup flour, brown sugar, and baking soda. Add butter, mix until crumbly. Reserve 1 cup of crumb mixture. Press remaining crumb mixture onto the bottom of pan. Bake for 15 minutes. Combine ice cream topping … Continue reading Chocolate Caramel Oatmeal Chews

Contributed by Angie & Russ Ingredients: 1 pkg Supreme dessert bar mix lemon bars 4 oz cream cheese, softened 1/4 cup raspberry preserves Powdered sugar Heat oven to 350 degrees. Prepare filling and crust as directed in steps 1 and 2 of bar mix, except bake crust 12 minutes. Drop cream cheese by spoonfuls onto hot crust and return pan to oven about 2 minutes to further soften cream cheese. Carefully spread cream cheese over crust. Stir filling mixture; pour over cream cheese. Bake 35-40 minutes or until top begins to brown and center is set. Cool 10 minutes. Spread … Continue reading Lemon-Raspberry Bars/Cookies

Contributed by Anita & Dave “I was told not to give this cake recipe out to just anybody. The lady who gave me this recipe is famous at work for her carrot cake. At a fundraiser at Dodgeville hospital, she sold it for $5 per slice and it was the first item to sell out. It’s a little work to make, but worth every minute. Enjoy!” Ingredients: 2 cups flour 2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 2 tsp cinnamon 4 eggs 1 1/2 cup vegetable or canola oil 8 oz crushed pineapple, drained 2 … Continue reading Barb’s Carrot Cake

Contributed by Anita & Dave Ingredients: 2 cups flour 1 cup butter, softened 1/2 cup powdered sugar 4 eggs 2 cups sugar 1 tsp baking powder 1/2 tsp salt 4 Tbsp lemon juice Heat oven to 350 degrees. Mix flour, butter, and powdered sugar. Press in an ungreased 9 x 13 pan. Bake for 20 minutes. Beat remaining ingredients until light and fluffy, about 3 minutes. Pour over hot crust. Bake until no indentation remains when touched in center, about 25-30 minutes. Prepare glaze as directed below and drizzle on top of bars. Glaze: Approx. 1-1 1/2 cups powdered sugar … Continue reading Lemon Bars

Contributed by Anita & Dave Ingredients: 1 pie crust, baked and cooled 1 cup powdered sugar 1/2 cup peanut butter 1 large box chocolate or vanilla instant pudding Cool Whip Cut sugar and peanut butter until crumbly. Make pudding according to pie directions on box. Sprinkle 1/3 of crumble in bottom of crust. Pour and evenly spread pudding in pie crust. Sprinkle another 1/3 of crumbles on pudding. Spread desired amount of Cool Whip on top of pie. Sprinkle remaining crumbles on top. Refrigerate until time to eat. Continue reading Peanut Butter Pie- In Honor of Ruth Dougherty

Contributed by Annette & Charlie Ingredients: 1 box brownie mix (9 x 13 pan size), prepared according to instructions 6 pkgs Reese’s peanut butter cups, chopped 8 oz cream cheese, softened 1/4 cup peanut butter 1 cup brown sugar Bake brownies as directed and cool completely. Mix cream cheese, peanut butter, and brown sugar with mixer until smooth. Spread the icing mixture over brownies and sprinkle with chopped peanut butter cups. Refrigerate. Note: When I am taking these somewhere, I cut the brownies first and then ice them. This seems to be a little less messy and nicer looking. Continue reading Reese’s Peanut Butter Cup Brownies