Chocolate Chip Cookies by Sherri C.

1 lb. Butter or margarine

1 ½ C sugar

1 ½ C brown sugar

Cream together, then add:

3 eggs

1 T vanilla

Sift dry ingredients and then add:

6 C flour

1 ½ tsp. Soda

1 ½ tsp. Salt

Add 3 C chocolate chips (or M&M’s)

3 C nuts (optional)

Bake at 375 degrees on wax paper for 8 – 10 minutes.

Candy Cane Cookies by Sherri C.

Cookie:

1 package (18 oz) refrigerated sugar cookie dough or any of you favorite sugar cookies

Toppings:

¼ C candy canes or peppermint candies, chopped

¼ C pecans or walnuts, chopped (optional)

1 package (12 oz) white chocolate morsels

Preheat oven to 350 degrees.  Form dough into a ball and place in center o f 15 inch round baking stone; flatten slightly with palm of hand.  Lightly flour dough and pizza roller.  Roll dough into a 14 inch circle.  Bake 18-20 minutes  or until light golden brown.  While cookie is baking, chop up candy and nuts.  Remove cookie from oven and immediately sprinkle morsels evenly over cookie.  Let stand 2-3 minutes.  Spread chips evenly into thin layer; sprinkle with candy and nuts.  Carefully loosen cookie from baking stone with serrated bread knife.  Cool 5 minutes.  Cut with pizza cutter; serve.  Yield 16 servings.

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.