Scotcheroos

1 c sugar
1 c light corn syrup
1 c peanut butter
6-7 c Rice Krispies
1 - 12oz pkg chocolat chips
1 pkg butterscotch chips

Combine sugar and syrup.  Cook over medium heat until it just bubbles.  Remove from heat and stir in peanut butter.  Mix well.  Add to Rice Krispies and stir until coated.  Press into a buttered 9x13" pan.  Melt chips together and spread over Rice Krispies for frosting.  Cut in desired squares.

Cherry Chocolate Cake

Combine:
Chocolate cake mix
oil, if the mix calls for it
3 beaten eggs
1 can Wilderness Cherry Pie Filling
1/4 t almond flavoring

Mix with spoon.  Pour into an oiled 9x13" pan.  Bake at 350 F for 30-35 minutes or until the cake springs back when pressed lightly in center.  While it cools prepare the frosting.

FROSTING
5 T margarine
1/3 c evaporated milk
1 c granulated sugar
1 c chocolate chips (she prefers milk chocolate)

In a saucepan, put the margarine, evaporated milk and sugar over medium heat, stirring until it comes to a boil.  Boil one minute, stirring constantly, until sugar is dissolved.  Remove from heat and add chocolate chips.  Stir until melted.  Spread over cake. If some of the chips haven't melted, the icing with have a crunchy texture.

Easy Caramel Frosting

1/4 c (1/2 stick) butter
3/4 c packed brown sugar
1/4 c evaporated milk
2 1/2 c powdered sugar
1 t vanilla
1 t maple flavoring

In saucepan, melt butter; add sugar and milk.  Heat until sugar dissolves; cool slightly.  Beat in powdered sugar, vanilla, and maple flavoring.

Fluffy Pineapple Torte

1 1/2 c graham cracker crumbs
1/4 c butter or margarine, melted
2 T sugar

FILLING
1 - 12oz can evaporated milk
1 - 3oz pkg lemon gelatin
1 c boiling water
1 - 8oz pkg cream cheese, softened
1/2 c sugar
1 - 8oz can crushed pineapple, drained
1 c chopped walnuts, divided

Combine crumbs, butter and sugar; press into the bottom of an 11x7" baking dish.  Bake at 325 F for 10 minutes; cool.  Place can of evaporated milk in the refreigerator for 1 1/2 hours.  Meanwhile, in a small bowl, dissove gelatin in water; chill until syrupy, about 1 1/2 hours.  In a small mixing bowl, beat milk until stiff peaks form.  In a large mixing bowl, beat cream cheese and sugar until smooth.  Add gelatin; mix well.  Stir in pineapple and 3/4 c walnuts.  Fold in milk.  Pour over crust.  Chill for at least 3 hours or overnight.  Sprinkle remaining walnuts over the top before filling is completely firm.  Serves 12.

Ice Cream Crunch Cake

1 - 12oz pkg chocolate pieces
2/3 c smooth peanut butter
6 c crispy rice cereal
1 gallon vanilla ice cream

Melt chocolate chips and peanut butter together in a large pan; add cereal.  Spread on cookie sheet and cool; break up the cereal mixture into small pieces.  Soften ice cream; fold in all but 2 c of cereal mixture and spread in 10" springform pan.  Use remaining 1 c cereal mixture to make decorative topping and then freeze.  Garnish with whipped cream and strawberries.  Maes 12-16 servings.

Judy's Rasin Vanilla Drops

Boil until soft:
1 1/2 c raisins
1 1/2 c wter

Drain.

1 c shortening (not margarine)
1 1/2 c sugar
3 eggs
1 t vanilla
3 1/2 c flour
1 t baking powder
1 t baking soda
1 t salt

Mix shortening, sugar, eggs, and vanilla.  Add raisins.  Stir in dry ingredients by hand.  Make into balls and roll in sugar.  Bake at 375 F for 10 minutes.  Take out of oven before they brown.

Strawberry Rhubarb Topping

6 c cut up rhubarb
1 1/2 c sugar
1 small pkg strawberry Jell-O
2 c water
1 t red food coloring, if desired
3 T minute tapioca

Cook all ingredients except tapioca for about 20 minutes.  Add tapioca and let boil 2-3 minutes.  Eat warm or cold, plain or with ice cream.