• 2 cups sugar
• 1 jar marshmallow creme
• 4 eggs
• 2 sticks butter
• 1/3 cup cocoa
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 cup chopped pecans (opt)
• 3 teaspoons vanilla

Cream sugar and butter, add eggs and mix well. Sift together flour, cocoa and salt. Add to first mixture;beat well. Add vanilla and nuts. Pour into greased 9x13 pan and bake 35 minutes at 300 degrees. Remove from oven and sprinkle marshmallow creme over top. When cake is cool, cover with frosting. Frosting: 1 box powdered sugar 1/2 cup cocoa 1 teaspoon vanilla 2 sticks of butter, melted 1/4 cup milk 1 cup chopped nuts

Peanut Butter Fudge

3 cups sugar

1 cup evaporated milk

3/4 stick butter

1 cup peanut butter

1 jar marshmallow creme (7oz)

1 teaspoon vanilla

Combine sugar and milk. Bring to boil and boil for 5 minutes. Remove from heat and add remaining ingredients. Pour into lightly greased 13x9 pan.

1 pound Hamburger

1 pound Sausage

1 pound Velveeta cheese

Brown hamburger and sausage. Add velveeta and simmer until cheese is melted. Scoop mixture on small rolls and Enjoy!!!

6 1/2 cups sifted all purpose flour

2 cups lukewarm water

2 pkg dry yeast

1 tablespoon salt

1/2 cup melted shortening

1/3 cup sugar

2 eggs

Place lukewarm water in mixing bowl. Add yeast and allow to stand for 5 minutes. Add sugar, salt, and 2 cups sifted flour, beat for 2 minutes. Add eggs, melted cooled shortening, beat for 1 minute. Gradually, add 4 1/2 cups flour, stirring until dough is formed. Allow dough to rest in bowl for 20 minutes or overnight for ease in handling. Shape dough into any type of rolls. Bake at 450 degrees until brown.

3 chicken breasts-cooked

2 cans cream of chicken soup

1 package (reg. size) Pepperidge Farms Stuffing Mix

2 1/2 cups chicken broth (you can use the broth from cooked chicken)

Into 2-quart casserole dish, put the 2 cans of undiluted cream of chicken soup. Over this put the chicken which you have cut into pieces. Pour 1 cup of the broth over this. Mix the stuffing mix with the remaining 1 1/2 cups of broth and top the mixture already in the baking dish. Cook at 325-350 degrees for about 30 minutes or until bubbly.

1 stick margarine, melted

1/4 cup cocoa

1/4 cup flour

1 cup sugar

1/4 teaspoon vanilla

2 eggs beaten

Mix cocoa, flour, sugar, vanilla and eggs together. Add butter. Bake 25 minutes at 350 degrees in a frozen pie shell.

4 cups sugar

1/2 cup cocoa

1 cup milk

1/2 cup butter

2 teaspoon vanilla

1 cup peanut butter

4 cups raw oatmeal

Combine sugar, cocoa, milk, and butter; bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat. Stir in vanilla, and peanut butter. Add oatmeal. Drop by spoonfuls on wax paper.

Pasty for two crust 9 inch pies

36 Ritz crackers

2 cups water

2 cups sugar

2 teaspoons Cream of Tarter

2 Tablespoons lemon juice

butter or magarine

cinnamon

Roll out bottom crust of pastry and fit into 9 inch pie plate. Break Ritz crackers coarsely into pastry lined plate. Combine water, sugar, and cream of tarter in sauce pan, boil gently for 15 minutes. Add lemon juice. Pour syrup over crackers, dot with butter and sprinkle with cinnamon. Cover with top crust. Trim flute edges together. Cut slits in top crust to let steam escape. Bake in a hot over 425 degrees 30-35 minutes until crust is crisp and golden. Serve warm.