Raspberry Bars by Char J.

Raspberry Bars

1 cup sugar

4 sticks butter

4 1/2 cups flour

1 tsp. salt

3 cups raspberry jam

Cream sugar and butter, add flour and salt, blend well.  Spread 2/3 mixture on cookie sheet, press down and into edges, spread jam over mixture and top with remaining 1/3 cookie mixture, crumbled over the jam.  Bake at 350 for 35-40 minutes.

Peanut Butter Cup Surprise by Char J.

1 Cup Butter
1 Cup Peanut Butter
1 Cup sugar
1 Cup Brown Sugar
2 Eggs
2 Teaspoon Vanilla Extract
4 Tablespoon Milk
3½ Cup's Flour
2 Teaspoon Soda
1 Teaspoon Salt

Preheat oven to 350 degrees F.  Rolls dough into little balls and put into mini muffin tins.  Bake for 7 minutes.  Immediately upon removing from the oven, place an unwrapped, mini Reeses peanut butter cup in the center of each cookie.  Allow to cool, then remove from the muffin tin to finish cooling.

Homemade Chocolate Sandwich Cookies by Char J.

Ingredients

• 2 (18.25 ounce) packages devil's food (or chocolate) cake mix
• 4 eggs
• 1 cup butter

Directions

1. Preheat oven to 350 degrees F.
2. Blend the above ingredients together with a pastry blender until mixed.
3. Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.
4. Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (see recipe below, or use one can of pre-made frosting) between two cookies, putting bottom sides together.
5. NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good. Spice cake mix can be used in place of Devil's food (with the cream cheese center, it's really good).

Cream Cheese Frosting

2 (8 oz) packages cream cheese
½ cup butter
4-5 cups powdered sugar
2 tsp vanilla extract

Cream together the cream cheese and butter (both softened) until creamy.  Mix in the vanilla, then gradually stir in the powdered sugar.  Store in the refrigerator after use.