Melt margarine, blend in sugar and vanilla. Add eggs, beating well. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Spread in greased 9 x 13 inch baking pan. Bake at 350 degrees for 40-45 minutes. Cool and dust with powdered sugar.

Mix together dry cake mix, dry pudding mix, egg and Cool Whip. Shape into balls and roll in powdered sugar. Put on cookie sheet. Bake at 350 degrees for 13 minutes.

Place popped corn in a large roaster pan. Preheat oven to 200 degrees. Boil sugar, syrup, butter, salt and creme of tartar for 5 minutes. Remove from heat and add soda. Stir well then pour over the corn mixing well to coat all the kernels. Place in oven for 1 hour, stirring ever 15 minutes. Then pour out on a smooth surface and spread to cool. This should be done quickly so caramel doesn't stick to the roaster. Store in airtight container.

~This will keep for a couple of weeks very nicely.

From: Glorious Grub Cookbook By. Joan Stewart

Melt margarine in 9x13 inch pan in oven, add season all and Worcestershire sauce; mix well. Add cereal and nuts, stir to coat. Bake for 1 hour at 250 degrees, stirring every 15 minutes. Cool on paper towels and store in a gallon ziplock bag or airtight container.

From: Glorious Grub Cookbook By. Joan Stewart

Makes: 4 doz. 2x1" squares

Heat oven to 350 degrees. Mix part 1 and bake for 10 minutes. Mix part 2 while part 1 is baking. Bake part 2 for 20 minutes. Cut into 2x1" bars while still warm.

Cream together the margarine, 1/2 sugar and 1/2 cup brown sugar until well mixed. Then add egg yokes, water and vanilla, mix throughly. Last add the flour and baking soda.

Spread the dough mixture into a 9x13" pan until even. Next spread 1 cup chocolate chips over the dough pressing them into it.

Next mix the 4 egg white till stiff peaks form, then adding 1 cup of brown sugar a little at a time.

Bake at 350 for 30 minutes, 22-25 for gooey bars.

Makes: 3-4 dozen

Preheat oven to 375 degrees. In a small bowl combine flour, soda and salt; set aside. Dream margarine, sugars and vanilla in a large mixer bowl. Add eggs and mix. Gradually add flour mixture. Stir in chocolate chips and nuts. Drop by spoonful on ungreased baking sheet. Bake for 8 minutes.

With your mixer cream the butter until it is light and fluffy. Next cream in powder sugar, then the vanilla. Now mix in the flour. You want to do this quickly and as soon as you get pea sized balls stop mixing. Lightly spray a ceramic shortbread pan with Pam then pour the pea sized crumbs into the pan and smooth level. With the palm of your hand, firmly press down on the dough. Prick the entire surface with a fork and bake the shortbread right in the pan at 325 degrees for about 30-35 minutes. You want it nicely browned on top.

Let the shortbread cool in the pan for about 10 minutes. Using hot pads take the pan and flip over quickly onto a cutting board. Tap gently and it should fall right out. Cut shortbread right away, along the shortbread pan lines. Let cool and enjoy!

In a large bowl mix, cookie mix, pudding mix and flour. Stir in butter and eggs until soft dough forms. Add nuts and cranberries; mix well.

Using a teaspoon, place dough balls 2 inches apart on a cookie sheet. Press with fingers slightly to flatten.

Bake at 350 degrees for 9-11 minuets or until edges are lightly golden brown.

Cool and enjoy!

Cream margarine and sugars until fluffy; add egg, milk and vanilla; beat well. Sift together dry ingredients; add to creamed mixture, mix well. Chill for 1 hour in refrigerator.

Date Filling:
Combine 2 cups chopped dates, sugar, salt and water. Bring to a boil, reduce heat, then cover and simmer for 5 minutes, stirring often. Add the 2 tbsp. lemon juice after it's cooked and let cool.

On a floured surface, roll half the dough at 1/8th inch thick. Cut with a 2 1/2" round cutter. Place about 1 tsp. date filling on each cookie. Top with another cookie; press edges down with your finger tips to seal. Baking at 375 degrees on a Silpat sheet works best for about 10 minutes.

Prepare your jars by washing them in hot water with soap. You can place them in the oven to heat them up to sterilize them as well.

Place lids in a small saucepan covered with water. Boil over medium-high heat while you make the jam. Set rings to the side, they don't need sterilized.

Rinse the cranberries and pull any that look bad. Place them in a 5 quart stock pot. Add the orange juice, lemon juice and water, boil for about 5 minutes until you see the skins pop. Do this over med-high heat. Some people like to puree the cranberries to start with, but I like the chunks whole.

Add in the strawberries or raspberries, orange zest and spices. Stir in fruit pectin and add your 1/2 teaspoon of butter (this reduces foaming).

Bring the mixture to a rolling boil over med-high heat, stir often. Boil this once it reaches a rolling boil for 4 minutes.

Add sugar to the mixture. Return to full rolling boil. Boil exactly 4 minutes.

Remove from heat and start filling your jars. Immediately ladle hot jam into prepared jars. Leaving 1/4" headspace. Wipe rims and threads. Center lid. Place ring on just finger tight. I place the jars upside down on a towel on the counter and let it sit for an hour. Turn them back side up and they will start to seal (pop) when cooled. If it does not seal then just store in the fridge and eat!

Some people believe using a water-bath is the only way to seal jam, I have been making jam this way for over 15 years and never had a problem. It's so quick and easy!

In a large bowl, combine knox gelatine and flavored jello. Add boiling water and stir until completely dissolved. Pour into a large shallow baking pan and chill until firm. Cut into squares.

Start to Finish: 15 minutes
Servings: 18 (1/2 cup each)

1. Into a large bowl measure cereal and set aside.

2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until coated evenly. Pour into a 2 gallon zip lock bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on was paper to cool. Store in airtight container.

~Eat when snacky~

In a bowl combine the oats, coco, and coconut. In a pan put sugar, milk and margarine; bring to a boil, stirring to combine. Cook for 1 1/2 minutes, no longer. Pour in the oats mixture, mix until blended.

Drop from a teaspoon onto waxed paper or tin foil. Let stand until firm.

Mix sugar, milk, butter and cocoa in a large pan. Bring to a boil. Start timing when mixture reaches a full roiling boil and boil for only 1 1/2 minutes. This is the trick to successful cookies. If you boil too long the cookies will be dry and crumbly- not long enough cookies won't form properly.

Remove from heat and add peanut butter, oats and vanilla. Stir well. Drop by teaspoons onto wax paper. Let cool until hardened.

~This is one of my all time favorites from my childhood~

Makes:3-4 dozen

Mix shortening. margarine, peanut butter, sugars and eggs thoroughly. Mix rest of ingredients and stir in. Chill dough (about 1/2 hour). Heat oven to 350 degrees. Roll dough into balls the size of large walnuts. Place 3 inches apart on cookie sheet. Dip one half of cookie ball in granulated sugar. Place sugar side up. Flatten crisscross fashion with the fork dipped in sugar. Bake for 8-10 minutes, until set but not hard.

Mix flour, salt and cream of tartar in a pan, then add water, oil, and food coloring. Heat for about 3 minutes. Or until mixture pulls away from pan. Remove and knead.

Makes: 15-20 popcorn balls

Butter sides of saucepan. In it combine sugar, water, salt, syrup and vinegar. Cook to hard ball stage-250 degrees. Stir in vanilla. Slowly pour over popped corn, stirring just to mix well. Butter hands lightly; shape balls.

From: Glorious Grub Cookbook By. Joan Stewart

Cream together shortening and sugars; add egg and milk; beat well. Mix together dry ingredients; stir into creamed mixture. Add nuts if you want. Shape into 2 1/2" diameter rolls. Wrap in waxed paper. Chill well.

Once chilled slice about 1/4 inch thick slices. Place 1 inch apart on lightly greased cookie sheet. Bake at 375 degrees for 5-7 minuets or until delicately browned. Remove and cool.

Melt margarin in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add Rice Krispies. Stir until well coated. Using your buttered hands, press evenly into a buttered 13x9 inch pan. Cut into squares when cool.

Cream sugars and shortening; add other ingredients in order given. Drop from teaspoon; flatten with a glass dipped in sugar. Bake at 375 degrees for 12 minuets.

Combine the sugar and Karo syrup in a sauce pan and bring to a boil, stir in peanut butter and Rice Krispies. Put into a 13x9" pan patting down.

Melt the 2 kinds of chocolate chips in microwave for 3 minutes. After it's melted pour over the Krispy mixture. Cool and enjoy!

Preheat oven to 325°.
1. Take the butter and use a hand mixer to beat it.
2. Next add the powder sugar and fully mix it.
3. Add the vanilla and mix it in.
4. Now the cup of flour. Mix until the mixture becomes crumbly. Don't over mix it or it will become a lump.
5. You will need a Shortbread Pan. They are wonderful and fun to use! Spay the pan with PAM oil spray then pour the mixture into it. Take a piece of Saran Wrap and place it over the mound. Then push down moving your hand to make sure the crumbles are all compressed in the center and on the sides as well.
6. Take Saran Wrap off and bake in the oven for 30-35 minutes.

Eat and Enjoy with tea or coffee!

Take and mix all ingredients together. Once mixed make 1 inch balls by rolling dough in your hands. Set aside. Mix the sugar and cinnamon together and put into a 1 gallon ziploc bag. Take about 6 of the dough balls and drop into the sugar bag. Close top and shake gently until covered. Take out and place on a cookie sheet.

Bake at 350 for 10 minutes.

Mix dry ingredients and set aside. Next mix the butter, brown sugar, eggs, molasses and milk. Then add the dry ingredients and mix well. Refrigerate until chilled and hardened. Make 1" balls and set on a cookie sheet.

Bake at 350 degrees for 8-10 minutes.

-You can dip the dough ball in white sugar and place face up before baking. Adds a nice touch.