Chocolate Turtle Cookies by Jessica L.

1 C melted butter

1 ½ C sugar

4 eggs, beaten

2/3 C cocoa

2 C flour

2 tsp. vanilla

Beat butter, sugar and eggs.  Add cocoa, flour and vanilla, Drop by spoonfuls on hot waffle iron, sprayed with Pam.  Close and bake for one minute.  Frost while warm with chocolate frosting. 

World’s Best Chocolate Frosting

1 pound powdered sugar

1 cube margarine, softened

¼ - ½ C cocoa

1 tsp. vanilla

1/3 C milk

Combine until smooth.

Sprinkle with sprinkles of your choice (chocolate sprinkles, crushed candy, etc.)

Candy Bar Yummies by Jill F.

3 – 7oz Hershey Bars

2 – 8 oz containers cool whip

60 finely crushed vanilla wafers

Break chocolate into pieces and melt in your microwave.  Let cool to room temperature.  Thaw cool whip to room temperature.  Mix into chocolate.  Drop spoonfuls onto crushed cookies and roll.  Allow to sit in freezer for 2 hours before serving.  Keep refrigerated or frozen.  Makes 6 dozen. 

Variation:  For candy bar pie do same mixture but pour into a graham cracker crust and let freeze for two hours.  Will make two pies

Chocolate Crinkles by Lynne B.

1 1/2 cups granulated sugar

1/2 cup cooking oil

3 1-ounce squares unsweetened chocolate, melted and cooled

2 teaspoons vanilla

3 eggs

1/4 cup milk

2 cups all-purpose flour

2 teaspoons baking powder

sifted powdered sugar

Combine first 4 ingredients. Beat in eggs, one at a time; beat well after each. Stir in milk. Stir flour and baking powder together. Stir into egg mixture.  Chill. Using one tablespoon dough for each, shape into balls; roll in powdered sugar. Place on greased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. While warm, roll again in powdered sugar. Makes 4 dozen.

Christmas Candy Candes by Leanne W.

2 C. shortening (1/2 margarine)

2 C. sugar

4 eggs

3 t. vanilla

1/2 t. lemon extract

6 C. flour (or a little less)

4 t. cream of tartar

2 t. soda

2 t. salt

Cream shortening and sugar.  Add eggs, vanilla and lemon extract.  Combine dry ingredients, gradually add to shortening mixture.  Chill.

Divide into two sections.  Add red food coloring to desired color to one half.  Roll one section of white and one section of red into long ropes.  Twist together, form into candy canes and pinch ends together.  Lay on cookie sheet.  Bake at 350 degrees for 8-10 min.  Allow to cool for ten minutes on cookie sheet before removing.

Peanutt Butter Rice Crispies by Sherri C.

1 C sugar

1 C white karo syrup

Bring to a boil.  Remove from heat and add:

1 C peanut butter

Mix well.  Add 6 Cups rice crispies.

Put into a 9 x 12 pan.  Mix 1 C chocolate chips and 1 C butterscotch chips and spread on top.   Place in 200 degree oven for 5 minutes or until melted.