1 pkg. one-step angel food cake mix
1 can lemon pie filling
Combine. Place in an ungreased jelly roll pan and bake at 350 for 18-19 minutes. Remove and glaze while warm, with 2 cups powdered sugar mixed with the juice and the zest of one lemon.
1 pkg. butterscotch chips
1 pkg. chocolate chips (I like the dark)
1 bag chow mein noodles
1/2 jar dry roasted peanuts.
Melt the chips in the microwave until smooth and easily stirred. Place the peanuts and noodles in a large bowl. Pour the melted chips over. Stir until completely coated. Drop by tablespoons-full on waxed paper. Allow to set and refrigerate.
Carrot cake--web page--Duplicate bridge 2008--I used mini-muffin pans, liners, and baked them for 15 minutes!
Stuffed brownies--web page-- Instead of symphony bars in the middle, try--
1 pkg. dark chocolate chips and 1 pkg. Andes mint pieces
1 pkg. dark chocolate chips and 1 pkg. Resses Peanut Butter chips
1 pkg. semi-sweet chocolate chips and 1 pkg. butterscotch chips
1 pkg dark chocolate chips and 1 pkg. butter brickle chips
Chocolate chips cookies
1 cup butter 2 tsp. baking powder
1 cup Butter Flavored Crisco 2 tsp. salt
2 cups white sugar 2-12 oz. pkgs. Chocolate chips
2 cups brown sugar
2 tsp. vanilla
4 cups flour
5 cups oatmeal
2 tsp. soda
Cream shortening and butter. Add sugars and beat until mixed. Add eggs and beat until fluffy. Add vanilla. In separate bowl, combine 2 cups flour and 2 cups oatmeal. Add 1 tsp. salt, soda, and baking powder. Stir until well mixed. Add remaining flour and oatmeal. Add remaining salt, soda, and baking powder. Stir until well mixed. Add liquid ingredients and stir until blended. Add chocolate chips and stir. Using a small ice-cream scoop, place cookies on ungreased cookie sheet. Bake at 375 degrees for 7-9 minutes or until lightly browned on top.
Only one requirement--ENJOY!