7-Layer Cookies

Aunt Ruth’s 7 Layer Cookies-bars

• 1 stick melted margarine
• 1 cup vanilla wafers, crumbled
• 1 cup shredded coconut
• 1 large package semi-sweet chocolate chips*
• 1 can eagle brand milk
• 1 cup chopped pecans

Pour melted butter in the bottom of an 8 x 8 baking dish, add the cookie crumbles. Pat down to make a crust. Add the coconut, chocolate chips. Pour the canned milk all over the top add the pecans.
Bake at 325 for ½ hour.

*or 6 oz chocolate chips and 6 oz butterscotch chips.

Treats, Adams' Family Cookbook

Cinnamon Roll Bunnies

Here is something fun from Pisbury... Happy Easter.

                              

1   can (13 oz) Pillsbury® refrigerated flaky cinnamon rolls with icing                                              

8 semisweet chocolate chips             

4 red baking chips or candy-coated chocolate candies                        

8 almond slices

1 Heat oven to 350°F. Spray cookie sheet with cooking spray.

2 Place 4 rolls on cookie sheet, about 3 inches apart. Unwind remaining 4 rolls in to long dough strips. For each bunny, place one dough strip, cut ends together, next to a whole roll. Press and firmy pinch cuts ends into top of whole roll. Shape strip into floppy bunny ears.

3 On each bunny, place two chocolate chips for eyes, 1 red baking chip for nose and 2 almond slices for teeth; press firmly into dough.

4 Bake 12 to 15 minutes or until golden brown. Cool 5 minutes before removing to cooling rack. Spread frosting on warm rolls. Serve warm.

Cake in a Cup from the Big Oven

Ingredients

 recipe makes 2 Servings

	4 tbspFlour
	4 tbspsugar
	2 tbspcocoa
	1 egg; beaten
	3 tbspmilk
	3 tbspoil
	3 tbspchocolate chips
	a small splash of vanilla extract
	1 largemug

5 minute chocolate mug cake Preparation

Add all the dry ingredients (flour, sugar, cocoa) into a mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla extract and mix again.

Put the mug in the microwave and and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed. Allow to cool a little and tip out if desired.

EAT! This can serve two people, if you want to feel slightly more virtuous.

Sent from my iPad

It's Magic!

Ingredients
Crisco® Original No-Stick Cooking Spray
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Instructions
HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.
BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into bars.
VARIATIONS
SUBSTITUTE chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch chips.

Ice cream treats

Ingredients

1 pound chocolate sandwich cookies, crushed
1/2 cup margarine, melted
1 3/4 cups confectioners' sugar
1 (12 fluid ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup margarine
1 teaspoon vanilla extract
1/2 gallon vanilla ice cream
1 1/2 cups dry-roasted peanuts

Directions

1.Combined crushed cookies and melted margarine and press into a 9x13 inch dish. Chill 1 hour in refrigerator.

2.In a saucepan over medium heat, combine confectioners' sugar, evaporated milk, chocolate chips and 1/2 cup margarine. Bring to a boil, stirring constantly, and boil 8 minutes. Remove from heat and stir in vanilla. Set aside to cool.

3.Slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust. Smooth the seams. Sprinkle the peanuts over the ice cream. Top with the cooled chocolate sauce. Cover and freeze 8 hours or overnight.