Zucchini Brownies

Cream:

1/2 c margarine

1/2 c oil

1 3/4 c sugar

Add and mix well:

2 eggs

1 t vanilla

2 c grated peeled zucchini

Add:

1/2 c buttermilk

Sift together:

2 1/2 c flour

1/2 t salt

1 t soda

3 T cocoa

1/2 t cinnamon

Mix everything together.  Put into a 12 X 14 inch pan. 

Sprinkle on top:  1/2 c brown sugar, 1/2 c nuts, 1/2 c chocolate chips

Bake at 350 for 35-40 minutes or until a toothpick comes out dry.

Zach's PB Bars

Cream
1/2 c butter
3/4 c sugar
3/4 c brown sugar

Stir in
1 c flour
1 c quick oats
1 t soda
1/2 t salt
1 egg
1 t vanilla
3/4 c peanut butter

Bake in 9x13 pan at 325 for 10-12 minutes.  Cover with chocolate chips while hot, when melted, spread.

Symphony Brownies

1 box fudge brownie mix
2 large eggs
1/4 c water
1/2 c oil
2 (7oz) Hershey Symphony Milk Chocolate Bars

Preheat oven to 350 or 325 for glass 11x17 pan.  Lightly grease bottom of pan.  Combine brownie mix with all other ingredients except chocolate bars.  Stir until smooth.  Spread half of batter evenly into pan.  Place candy bars on top of the batter.  Top with remaining batter.  Bake for 40 minutes or until toothpick comes out with only a few moise crumbs clinging to it.  Let cool on wire rack before cutting into squares.

Jennifer Davis

Sugar Cookie Bars

Dough

• 1 1/2 cups butter, softened to room temperature
• 2 cups sugar
• 4 eggs
• 1 tsp vanilla
• 1 tsp almond extract
• 5 cups flour
• 1 1/2 tsp salt
• 1/2 tsp baking powder

Frosting

• 1/2 c butter, softened
• 4 c powdered sugar
• 1 t vanilla
• 1/2 t almond extract
• food coloring
• 2-3 t milk if needed

Instructions

1. Cream butter and sugar in a large mixing bowl. Add the eggs, vanilla, and almond extract. Beat till well blended.
2. Whisk together the flour, salt, and baking powder in a small bowl. Add to the wet ingredients and stir till well combined.
3. Press into a 17" x 12" rimmed baking sheet that has been sprayed with non-stick spray. Bake at 350° for 15-20 minutes or until barely light brown. Cool completely, then frost.
4. Frosting: Beat butter in a large bowl till smooth. Add powdered sugar, extracts, and food coloring. Beat till smooth and creamy, adding milk as needed. Top with sprinkles if desired.

Rocky Road Fudge Bars

Preheat oven to 350 degrees - grease and flour a 13" x 9" pan.

Base:  In a large saucepan over low heat melt:  1/2 cup margarine and 1 square (1 oz.) unsweetened chocolate, stirring until well blended.

In a small bowl combine:

1 cup flour

1 cup sugar

1 tsp baking powder

1 tsp vanilla

2 eggs

melted chocolate

3/4 cup chopped nuts

Mix well and spread in pan.  Set aside.

FILLING:  In a small mixing bowl combine the following ingredients:

6 oz. cream cheese (other 2 oz. to be used for frosting.)

1/4 cup margarine

1/2 cup sugar

2 T flour

1/2 tsp vanilla

1 egg

Beat 1 minute at medium speed until smooth and fluffy.  Stir in 1/4 cup chopped nuts.  Spread evenly over chocolate mixture (base).  Sprinkle 1 cup chocolate chips on top.  Bake at 350  degrees for 25 to 35 minutes or until toothpick inserted in the center comes out clean.  Top with 2 cups miniature marshmallows and put back into oven for 2 minutes.  Frost as soon as they come out.

FROSTING:  In saucepan melt together:

1/4 Cup margarine

1 sq chocolate

1/4 Cup milk

reserved 2oz. cream cheese

Add to 3 Cups powdered sugar and 1 tsp. vanilla, beat until well blended.  Spread over marshmallows and stir to marble.

Aunt Bonnie

Rocky Road Brownies

Mix together:

1 c melted margarine

2 c sugar                                                         

1/3 c cocoa                                                      

Mix and add to margarine mixture:                 

4 eggs one at a time                                         

1 1/2 c flour                                                     

dash salt                                                          

1 t vanilla

Fold in:

1 1/2 c walnuts

Pour into a greased and floured cookie sheet.  Bake at 350 for 20-25 minutes.  Place 1 pkg of miniature marshmallows on top of brownies.  Bake for 5 minutes more.  Cool.  Frost.

Frosting:

1/2 C soft margarine

1/4 c cocoa

1/4 c canned milk

3 c powdered sugar

1 t vanilla

Raspberry Jam Bars

3/4 c margarine softened

1 c packed lightly brown sugar

1 3/4 c flour

1/2 t baking soda

1/2 t salt

1 1/2 c rolled oats

1 jar (18 oz) raspberry jam

In a large bowl cream margarine and brown sugar until smooth.  Stir together flour, baking soda, and salt.  Gradually add dry ingredients to creamed mixture; until crumbly.  Stir in oats.  Press half of crumb mixture into a greased 13x9" baking pan.  Spread jam. Sprinkle remaining crumb mixture over top; press lightly into jam.  Bake at 400 for 20 minutes.  Cool 5 minutes before serving.