SOFT APPLE CIDER COOKIES

1 CUP FIRMLY PACKED LIGHT BROWN SUGAR
1/2 CUP MARGARINE, SOFTENED
1/2 CUP APPLE CIDER
1/2 CUP EGG BEATERS
2 1/4 CUPS ALL-PURPOSE FLOUR
1 1/2 TEASPOONS GROUND CINNAMON(I USED APPLE PIE SPICE)
1 TEASPOON BAKING SODA
1/4 TEASPOON SALT
2 MEDIUM APPLES, PEELED AND DICED (ABOUT 1 1/2 CUPS)
3/4 CUPS ALMONDS, CHOPPED ~ (I DIDN'T USE THESE)
CIDER GLAZE (RECIPE FOLLOWS)

IN A LARGER BOWL, WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT SUGAR AND MARGARINE UNTIL CREAMY. ADD CIDER AND EGG BEATERS; BEAT UNTIL SMOOTH. WITH ELECTRIC MIXER AT LOW SPEED, GRADUALLY BLEND IN FLOUR, CINNAMON, BAKING SODA, AND SALT. STIR IN APPLES AND ALMONDS.

DROP DOUGH BY TABLESPOONFULS(I USED A COOKIE PRESS), 2 INCHES APART, ONTO GREASED BAKING SHEETS. BAKE AT 375 FOR 10 TO 12 MINUTES(I DID 10 MINUTES, 1 MINUTE TO COOL) OR UNTIL GOLDEN BROWN. REMOVE FROM SHEETS; COOL ON WIRE RACKS. DRIZZLE WITH CIDER GLAZE.
MAKES 4 DOZEN.

CIDER GLAZE:
IN A SMALL BOWL, COMBINE 1 CUP POWDERED SUGAR AND 2 TABLESPOONS APPLE CIDER UNTIL SMOOTH.

PEANUT CLUSTERS

1 POUND WHITE ALMOND BARK
12 oz PKG CHOCOLATE CHIPS
1 POUND SALTED PEANUTS

MELT BARK & CHIPS IN MICROWAVE ABOUT 1 1/2 TO 3 MINUTES. ADD PEANUTS & STIR UNTIL COATED. DROP ON WAX PAPER WITH A SPOON.

PEANUT BUTTER BALLS

4 CUPS PEANUT BUTTER
6 CUPS RICE KRISPIES
2 STICKS BUTTER SOFTENED
2 POUNDS POWDERED SUGAR

MIX TOGETHER AND SHAPE INTO BALLS.

3/4 STICK PARAFFIN
8 oz MILK CHOCOLATE CHOCOLATE CHIPS
6 oz SEMISWEET CHOCOLATE CHOCOLATE CHIPS

MELT TOGETHER IN DOUBLE BOILER.
DIP BALLS INTO MELTED CHOCOLATE MIXTURE THEN DROP BALLS ONTO WAX PAPER.

PEANUT BUTTER PRETZEL BITES

Ingredients:

* 1 package (14 ounces) caramels
* 1/4 cup butter, cubed
* 2 tablespoons water
* 5 cups miniature pretzels
* 1 jar (18 ounces) Jif® Crunchy Peanut Butter
* 26 ounces milk chocolate candy coating

Directions:
In a microwave-safe bowl, melt caramels with butter and water; stir until smooth. Spread one side of each pretzel with 1 teaspoon peanut butter; top with 1/2 teaspoon caramel mixture. Place on waxed paper-lined baking sheets. Refrigerate until set.
In a microwave, melt candy coating; stir until smooth. Using a small fork, dip each pretzel into coating until completely covered; shake off excess. Place on waxed paper. Let stand until set. Store in an airtight container in a cool dry place. Yield: 8-1/2 dozen.

PUPPY CHOW

6 cups Crispix cereal
1/2 cup peanut butter
1/2 cup butter
12 ounce chocolate chips
2 cups powdered sugar

Melt peanut butter, butter and chocolate chips together in the microwave or on the stove. Stir into cereal. Put powdered sugar in a paper sack. Put cereal mixture in and shake until well coated.

~ CHOCOLATE SHEET CAKE ~

Sift 2 cups flour & 2 cups sugar into a large bowl.

Bring to a boil, 1 stick of Oleo & 1/2 cup shortening, 4 TBLS Cocoa, & 1 cup cold water. Pour hot mixture over flour & sugar and mix well.

Add 1/2 cup buttermilk, 1 tsp vanilla, 1 tsp soda, 1 tsp cinnamon, 1/4 tsp salt & 2 whole eggs.

Pour into well greased cookie sheet 15 1/2 by 10 1/2 ( I suggest pampered chef stoneware, makes it really moist.)

Bake at 400 for 20 minutes.

Frosting:
5 minutes before cake is done, bring to boil. 1 stick oleo, 4 TBLS Cocoa, 5 TBLS milk. Remove from heat & add 1 tsp vanilla, 1 cup of nuts & 1 pound of powdered sugar.

Spread over cake.

~ CHOCOLATE - PEANUT BUTTER CANDY DESSERT ~

12 Oreo Chocolate Sandwich Cookies, crushed
2 Tbsp. butter, melted
1/2 cup peanut butter
2 cups cold milk
2 pakages(4 serving size each) Jello Chocolate Flavor Instant Pudding & Pie Filling
2 cups thawed Cool Whip Whipped Topping, divided
2 Tbsp. hot fudge ice cream topping
1/4 cup candy-coated peanut butter pieces.

Mix crushed cookies and butter; press firmly onto bottom of 8-inch square pan.

Place peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes. Beat 2 minutes or until well blended(mixture will be thick). Stir in 1 cup of the whipped topping. Spread onto prepared crust; top evenly with remaining 1 cup whipped topping.

Refrigerate 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Sprinkle with candies. Store leftovers in refrigerator.

Makes 12 servings, 1 piece each.