Brownies (You won't find better!)

1 c. margarine
1-1/2 c. sugar
4 eggs
1-1/2 c. flour
1 t. vanilla
1 c. nuts
2 heaping T. cocoa

Cream margarine and sugar until smooth. Add eggs and vanilla and beat well. Add dry ingredients and nuts. Mix well. Bake in 9 x 13 pan, greased and floured, in 350° over for 20 minutes (or so).

Peanut Butter Fingers (I'm becoming world-famous for this one!)

1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
1/2 t. vanilla
1 c. peanut butter
1 t. soda
1 t. salt
1-1/2 c. flour
1-1/2 c. oats

Mix together and spread on a large cookie sheet. Bake at 375° for 10-15 minutes. (Won't be solid yet.) Cool, spread with peanut butter. Frost with chocolate frosting. Cut in squares.

Raspberry Dessert

CRUST:
Mix together like pie crust:
2 c. flour
1 c. (2 cubes) butter or margarine
1/2 c. brown sugar
1 c. chopped nuts
Spread in bottom of 9 x 13 pan. Bake at 350° for 15 minutes. Cool and crumble. Save 1/3 of crust for top.

FILLING:
2 envelopes Dream Whip (prepare according to directions)
Add 1-8 oz. Philly cream cheese
1 c. powdered sugar
Mix together and pour over crust. Chill.

TOPPING:
1 large package Danish Dessert (Raspberry)
Follow directions except substitute 1-1/2 c. raspberry juice (defrosted frozen raspberries) in place of that part of water. Cool, then add 2 packages defrosted raspberries. Spread on top of filling. Put crust sprinkles on top.

Crab Dip

1 lb. crab flakes
1 large cream cheese
1/2 c. mayo (lite)
1/4 c. chopped green onions
1/4 c. chopped celery
2 T. lemon juice

Mix together and let stand for at least 2 hours. (Break up the crab flakes as you put into the mixture)

Chicken Enchiladas

1 chicken boiled and cut up (or use leftover turkey torn in small pieces)
1 lb. (or so) Monterey Jack cheese, grated (Cheddar can be used also)
1 onion, chopped
1 can diced green chilis

Mix above together, place in about 12 enchiladas. Place in baking pan.

SAUCE:  2 cans cream of chicken soup
                1 pint half and half
                1 c. broth

Pour sauce over enchiladas. Grate some cheese on top. Bake at 350° for 30 minutes.

Christmas Eve Prime Rib

(You should buy about 10-12 oz. per person. It will cook down some.)

For a 6 lb. prime rib I use:
2 T. Accent
2 T. Meat Tenderizer
2 T. Pepper
2 T. Onion Salt
2 T. Garlic Salt
2 T. Season Salt

Mix spices together. Rub into the meat on every side. (I usually have spices left over which I store and use for roasts, etc.)  COOK 2 hours at 250° , PLUS 1 hour per lb. at 150° (6 hours total for 6 lbs.)

Orange Jello Salad

3 c. boiling water
1 large orange jello
1 small can orange juice concentrate
1 medium can crushed pineapple and juice

INSTANT lemon pudding

Dissolve jello in water; add OJ and pineapple, let set. Prepare 1 large package lemon INSTANT pudding (use directions on package.) Pour over jello and let set. Top with whipped cream and chopped nuts.

Easy Carmel Corn

1 cup unpopped corn, popped
2 cup brown sugar, packed
1 square butter or margarine
1/2 cup white corn syrup

Pop corn and keep warm in low oven. In heavy saucepan combine brown sugar, butter, and corn syrup. Cook and stir until mixture boils and sugar is thoroughly dissolved. Pour over popped corn. It can then be shaped into balls.

Robyn's Terrific Toffee

2 c walnuts, chopped fine
Small package chocolate chips (more or less)
1/2 lb butter NO SUBSTITUTES
3 Tbsp water
1 cup sugar

I use two round pie plates (9 inch). Place chocolate chips (enough to melt and spread evenly on the bottom of the pan) and chopped nuts in each plate.

Put remaining ingredients in heavy bottomed saucepan. Cook over medium-high heat, stirring constantly, until light brown (about the color of a paper sack). Pour half of the syrup in each of the pie plates. Sprinkle chocolate chips over the top of the hot syrup. Spread the chocolate around when it melts and then sprinkle with nuts. Cool. Can be refrigerated. Stores for a LONG time.

(This is the best toffee I have ever had and I've tried lots of recipes)