Chewy Chocolate Chip Oatmeal Bars

2 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
2 1/2 C old fashioned oats
1 1/2 C brown sugar
1 1/4 C butter, melted
2 eggs
1 Tb vanilla
2 1/2 C milk chocolate chips

Preheat your oven to 350 degrees. In your stand mixer or large mixing bowl combine flour, baking soda, baking powder, salt and cinnamon. Mix in oats and  brown sugar.  Melt butter and pour it into the bowl. Mix for one minute. Add eggs and vanilla. Mix until the dough has combined. It will be crumbly.  Mix the chips in. Spray a 9x13 pan with cooking spray and press the dough into it. Bake for 20 minutes.  It will look underdone, but when the toothpick comes out clean, they are done.

Homemade Tootsie Rolls

1/2 cup honey
6 tablespoons unsweetened cocoa powder, sifted
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted
1/4 cup powdered sugar, sifted
1 pinch salt
1 1/4 cups instant non-fat dry milk powder
Wax paper

In a large bowl, combine honey, cocoa powder and vanilla using a whisk. Add the melted butter and whisk until well incorporated. Add in the powdered sugar and pinch of salt; whisk again until well combined.
Using a wooden spoon, mix in the instant milk powder ¼ cup at a time until a dough forms. When you can no longer stir the mixture with a spoon, knead it with your hands. Keep adding in milk powder until a firm dough forms. You may not have to use all the milk powder. The finished dough should be firm and a little sticky but not so sticky that you can’t handle it. Roll the dough into a ball and place on waxed paper lightly sprayed with cooking oil. Let dough rest uncovered on the wax paper for 5-10 minutes. As the candy stands it will relax from a ball shape into a disc. Cut candy into ¾-inch strips and then into 2-inch lengths. If candy sticks to the knife, spray it with cooking oil or coat it with butter.
Cut wax paper into 3 ½ x 5 inch pieces. Wrap candies with the wax paper pieces. Store candies in an air-tight container in the refrigerator. Bring to room temperature before serving.

Root Beer

1 (2 oz) bottle root beer concentrate
5 lbs Sugar
5 Gallons Water
5 lbs Dry Ice

Mix contents of bottle with Sugar and water in a large container.  Stir well.  Drop dry ice into container.  Do not place a lid on the container.  Continue to stir for about 30 minutes.

Peanut Butter Bars

1 C. Butter
1 C. Sugar
2/3 C. Peanut Butter
2 C. Flour
1/4 tsp. Salt
1 C. Brown Sugar
2 Eggs
1 tsp. Vanilla
1 Tsp. Baking Soda
2 C. Quick Oats

Mix all together.  Pat into pan.  Bake at 350 for 10-15 minutes.  Top with Chocolate Frosting.

Yummy Potatoes (sometimes served at funerals)

4 lb cubed hash brown potatoes, if using frozen, make sure they are thawed.
1 pint Sour Cream
1 C. Cream of Chicken
1 C. Cream of Celery
1 C. Cream of Mushroom
2 Tbsp. Onion, chopped
2 C. Cheese, grated

Cream together soups, sour cream and onions, then mix in cheese.  Add in hash browns. Sprinkle more cheese on top if desired.  Bake in 9x13 pan for 90 minutes at 350.

Poke Turtle Brownies

Brownies:
1 C. Butter, melted
2 C. Sugar
3/4 C. Cocoa Powder
4 Large Eggs
2 tsp. Vanilla
1 C. Flour
1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Cinnamon (optional)
1 C. Semi-Sweet Chocolate Chips
1 1/4. C Pecans, chopped
3/4 C. Caramel Sauce
1/4 C.Mini Semi-Sweet Chocolate Chips

Chocolate Frosting:
6 Tbsp. Butter, soft
1/4 C + 2 Tbsp. Cocoa Powder
2 Tbsp. Corn Syrup or Honey
1 tsp. Vanilla
1 1/2 C. Powdered Sugar
2-3 Tbsp. Milk

Preheat oven to 350.  Prepare 9x13 pan, set aside.  Brownies: Mix butter, sugar and cocoa until well combined.  Add eggs, one at a time, beating after each addition just until incorporated.  Beat in vanilla. In separate bowl, mix flour, baking powder, salt and cinnamon then beat into batter just until combined.  Add 1 cup chocolate chips and 3/4 c pecans, stir.  Pour into prepared pan.  Bake for 30-35 minutes. Let pan cool for 5 minutes, poke holes all over with wooden spoon.  Pour 1/2 cup of the caramel sauce all over the brownies and spread into holes.  Refrigerate brownies for one hour or freeze for 30 minutes to let caramel set. Meanwhile, prepare the frosting.
Chocolate Frosting: beat butter, cocoa, corn syrup and vanilla in small bowl until blended.  Add powdered sugar and 2 tbsp milk if needed to reach spreading consistency.  Once caramel has set, from brownies with chocolate frosting, sprinkle evenly with 1/2 c pecans, 1/4 c mini chocolate chips and 1/4 c caramel.

Very Fine Lemon Punch

4 Tbsp. Pure Lemon Extract
5 Tbsp. Citric Acid
9 C. Sugar
20 C. Water

Pour over crushed ice and serve.

Ruth's Roll Out Sugar Cookies

1 C. Butter
1 C. Sugar
1 Egg
2 teaspoons Baking Powder
1 teaspoon Vanilla
3 C. Flour

Cream butter and sugar, add egg.  Combine dry ingredients, mix into creamed mixture one cup at a time, mixing the last cup by hand.  Add 1 Tbsp water, if stiff.  Roll dough 1/8 inch thick.  Cut into desired shape and bake at 400 for 6-7 minutes.

Frosting:
1/2 C. Shortening
1/2 C. Butter
4 C. Powdered Sugar
2 Tablespoons Milk
1 teaspoon Vanilla

Mix butter and shortening.  Add powdered sugar, 1 cup at a time.  Add milk and vanilla, whip.