Ingredients:
1 cup firmly packed brown sugar
2/3 cup butter or margarine, softened
1/3 cup light corn syrup
1 tsp vanilla extract
4 cups quick oats, uncooked
1 cup chocolate chips
2/3 cup peanut butter
1/2 cup peanuts, chopped optional

Preheat oven to 350 grease 13X9 inch baking pan. In large bowl, beat brown sugar and butter until creamy. Beat in corn syrup and vanilla. Stir in oats. Press into bottom of prepared pan. Bake 15 minutes...until golden brown. Cool slightly.

In small heavy gauge saucepan, combine chocolate chips and peanut butter. Cook over low heat, stirring constantly until smooth. Spread over crust. Sprinkle with peanuts: cool completely. Refrigerate 10 minutes to set chocolate mixture. Cut into bars.


I have added all sorts of stuff
example:

raisins
baking almonds
jar of baby food prunes
oat bran 1/4 cup

bran 1/4 cup
cracked wheat 1/4 cup
sunflower seeds / pumpkin seeds

I add what ever I have around...or however healthy I want to make it.
 

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Chocolate Coco-nut Bars

Ingredients:
1package (5.75ounces) chocolate chips
1/2 cup light corn syrup
2 tablespoons margarine or butter
1tsp vanilla
4 cups toasted oats cereal
1/2 cup peanuts optional
1/2 cup shredded coconut

Grease 9X9X2 pan. Heat chocolate chips, corn syrup, margarine and vanilla stirring constantly, until smooth: remove from heat. Stir in cereal, peanuts and coconut until well coated. Turn mixture into pan: press down with back of buttered spoon . Let stand 1 hour. Cut into bars

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Choose-a-Cookie Dough

* Please pick a flavor before you start baking because some 
ingredients will vary depending on which of the seven versions 
you choose.*
Basic Ingredients:
2 1/2 cups flour
1/2 cup shortening
1 cup packed brown sugar
1/2 cup butter
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1/2 tsp. baking soda
Variations:
Fruit Oatmeal Rounds: Prepare dough as directed below, but substitute 1 cup of rolled oats for 1 cup of flour. Stir 1 tsp. of ground cinnamon into the flour mixture. Also, stir a 6 oz. package of mixed dried fruit bits or raisins into the dough. Bake as directed.
Peanut Butter Buddies: Prepare dough as directed below, but add 1/2 cup peanut butter along with the eggs and vanilla. Also, stir a 12 oz. package of peanut butter chips into the dough. Bake as directed.
Malted Milk Treats: Prepare dough as directed below, but substitute 1/4 cup instant malted milk powder for 1/4 cup of the flour. Also, stir in 1 1/2 cups chopped-up malted milk balls into the dough. Bake as directed.
Macadamia Mania: Prepare dough as directed below, but stir 2 cups of coarsely chopped white chocolate baking bar and 3 1/2 oz. of macadamia nuts, coarsely chopped, into dough. Bake as directed.
Double Chocolate Delights: Prepare dough as directed below, but substitute 1/3 cup of unsweetened cocoa powder for 1/2 cup of the flour. Also stir a 12 oz. package of semi-sweet chocolate chip pieces into the dough. Bake as directed.
Chocolate Candy Cookies: Prepare dough as directed below, but stir 2 cups of candy-coated milk chocolate pieces into the dough. Bake as directed.
Super-Chunk Chippers: Prepare dough as directed below, but stir 1 cup of coarsely chopped semi-sweet chocolate, 1 cup coarsely chopped milk chocolate and 1 cup chopped pecans into the dough. Drop dough from a 1/4 cup measuring cup about 4" apart onto an ungreased cookie sheet. Flatten the cookies slightly with a spoon. Bake for 13-15 minutes or until the edges are lightly browned. Makes 18 cookies. To make any variation in advance: Wrap the dough in freezer wrap and freeze for up to 6 months. Before baking, thaw dough overnight in the refrigerator. Bake as directed.
Basic Directions:
1) In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar and baking soda. Beat until fluffy. Add eggs and vanilla; beat until combined. Beat or stir in flour. Use the dough immediately or cover and chill for up to 24 hours.
2) Drop slightly rounded tablespoons of cookie dough 2" apart onto an ungreased cookie sheet.
3) Bake at 375 degrees F for 10-12 minutes or until the edges are lightly browned. Remove the cookies and cool on a wire rack. Makes about 48 cookies.

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Coconut-Almond Macaroons

4 large egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1/2 cup flaked sweetened coconut
1/4 cup finely chopped almonds
Preheat oven to 300 F.
Place the first 3 ingredients in a large bowl; beat with a mixer at high speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in coconut and almonds.
Cover baking sheets with parchment paper; secure with masking tape. Drop coconut mixture by level tablespoonfuls onto baking sheets. Bake at 300 F for 40 minutes or until dry. Cool on pans on wire racks. Yield: 4 1/2 dozen cookies (serving size: 1 cookie).

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Crazy for Coconut Cake

Ingredients:
1 3/4 cups cake flour 
2 1/4 tsp. baking powder 
3/4 tsp. salt 
1/2 cup butter or margarine 
1 cup plus 2 Tbsp. sugar 
2 eggs 
2/3 cup milk 
1 tsp. vanilla 
2/3 cup shredded coconut 
Directions: Heat the oven to 350 degrees. Sift together the flour, baking powder and salt. Set aside. Cream the butter. Gradually add the 1 cup of sugar. Cream until light and fluffy. Add eggs, one at a time, beating 
well after each addition. Alternately add the flour mixture and milk, beating after each addition until smooth. Stir in vanilla and coconut. Pour batter into two greased and floured 8-inch layer pans. Bake for 30-35 minutes. Cool in pans for 10 minutes. Then, remove and finish cooling on racks. 

Golden Coconut Frosting:
Ingredients:
1/2 cup butter, divided 
1 1/3 cups shredded coconut 
1 cup firmly packed brown sugar 
1/4 cup milk 
2 cups confectioners' sugar, sifted
chopped pecans
Directions: Melt 2 tbsp. butter in a skillet. Add coconut and stir until golden brown. Remove about half the coconut and set aside. Melt the remaining butter in skillet with coconut. Add brown sugar. Cook and stir over low heat 2 minutes, or until blended. Then add milk and bring to a boil. Remove from heat. Cool. Gradually add confectioners' sugar until it's the right 
consistency to spread, beating well after each addition. Spread on cake. Sprinkle with remaining coconut. Sprinkle chopped pecans on top if desired. Makes 2 cups frosting or enough to cover tops and sides of 
two 8-inch layers, one 9-inch square or 24 cupcakes.

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Easy Peach Cobbler

Ingredients: 
4 cups sliced Peaches in Syrup 
1 Yellow Cake Mix 
1/4 cup Butter, chilled
Heat oven to 350-F degrees.
Place the peaches in the bottom of a 9-inch by 13-inch cake pan. Spread the cake mix evenly over the top of the peaches, but DO NOT sir the mix into the fruit. Slice the butter and evenly distribute the pieces over the top of the cake mix. Bake for 40 to 50 minutes until bubbly. For best results, serve warm. Goes great with vanilla ice cream on the side.

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Ginger Cake

Ingredients:
1/3 cup shortening
1 2/3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
1/3 cup sugar
1 egg
2/3 cup molasses
2/3 cup water
Directions:
Preheat the oven to 350 degrees F.
Cream together the shortening and the sugar. 
In a separate bowl, sift together the dry ingredients. Add the beaten egg. In another bowl, mix the water and the molasses. Alternate adding the dry ingredients mixture with the molasses mixture into the shortening. Combine well. Pour the cake batter into a 9" x 9" pan that has been lined with wax paper. Bake at 350 degrees F for 35-40 minutes.
* This cake is wonderful served with either whipped cream or a lemon sauce.

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Halloween Dirt Cake

Ingredients:
1 (20 oz) package chocolate sandwich cookies with crème filling
1/4 cup butter, softened
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
4 (3 oz) packages instant chocolate pudding mix
6 cups milk
1 (12 oz) container whipped topping
20 gummy worms
Directions:
Finely chop the chocolate cookies in a food processor or blender. Combine the butter, cream cheese, powdered sugar, and vanilla. Mix on low speed until smooth. Add the chocolate pudding and milk. Blend until mixed through. Fold the whipped topping into the pudding mixture.
In either a 9x13 ungreased pan, a litter pan or a flower pot, alternate layers of chopped cookies and pudding mixture. Start with a layer of about 1/3 of the cookies, followed by 1/2 of the pudding mixture, then 1/3 of the cookies, then 1/2 of the pudding mixture, then lastly, 1/3 of the cookies. Carefully arrange the gummy worms in the top layer of the cookies. You might want to bury some of them in the "dirt" and leave some of them poking out of the dirt. You might even want to make some of them look like they are escaping from the pan.

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Hawaiian Mocha Dream Squares

Ingredients: 
3/4 cup butter
1 Tbsp. butter 
1 Tbsp. cocoa 
1/2 cup sugar 
6 Tbsp. ground espresso (fine grind) 
1 egg, beaten 
2 cups graham cracker crumbs 
1 cup macadamia nuts, chopped 
1 cup shredded coconut 
2 cups powdered sugar 
2 Tbsp. hot espresso 
3 oz. semi-sweet chocolate squares 
Directions: Coat an 8" x 8" square pan with butter or oil. For the bottom layer: Melt 1/2 cup of the butter in a 2 quart pan or bowl. Remove from heat. Stir in the cocoa, and 4 Tbsp. of the ground coffee. Add the egg and the vanilla. Mix completely. Gradually stir in the graham cracker crumbs. (Mixture will be thick). Mix in the nuts and the coconut. Press into the pan. Chill.  
For the middle layer: Cream 1/4 cup of the butter until soft. Gradually add the sugar and mix until smooth. Stir in only enough liquid espresso to make the mixture smooth and easy to spread. Spread over the bottom layer. Chill. 
For the top layer: Melt the chocolate and the remaining 1 Tbsp. of butter in a double boiler. Stir in the rest of the ground coffee. Spread thinly and evenly over the second layer. Chill. After the top layer has set (refrigerate for at least 1 hour), cut into squares and serve. Makes approximately 36 squares.

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Lace Roll Ups

1 cup flour
1 cup finely chopped nuts
1/2 cup corn syrup
1/2 cup shortening
2/3 cup brown sugar, packed
Heat oven to 375°. Mix flour and nuts. In medium saucepan, heat corn syrup, shortening and sugar to boiling over medium heat, stirring constantly. Remove from heat and gradually stir in the flour - nut mixture. Drop dough by the spoonful onto a greased baking sheet about 3 inches apart. Bake only 8 or 9 cookies at a time. Bake about 5 minutes and cool for 3 minutes before removing them from the baking sheet. While warm, carefully roll cookies into cylinders. If cookies harden before shaping, return them to the oven for a few moments. Makes about 4 dozen

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No-Bake Chocolate Peanut Butter Cookies

Ingredients 
2 cups white sugar 
1/2 cup milk 
1/4 cup butter 
2 tablespoons unsweetened cocoa powder 
3 cups quick cooking oats 
1/2 cup peanut butter 
1 teaspoon vanilla extract 
1 cup chopped walnuts (optional) 
Directions 
Combine the sugar, milk, butter and cocoa in a saucepan and bring to a boil, cooking 1 minute. Remove from heat and add the remaining ingredients. Stir and mix well. Drop by teaspoons onto wax paper, letting them stand for 30 minutes before serving.

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Old-time Maple Gingerbread

Ingredients
2 cups flour
1 egg -- beaten
1 cup sour cream
1 cup maple syrup
1 teaspoon ginger
1/2 teaspoon salt
1 teaspoon soda
Combine and sift dry ingredients. Mix maple syrup with beaten egg and add the sour cream. Combine the mixtures and bake in moderate oven for about 40 minutes. Serve with warm maple hard sauce or whipped cream.

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Pecan Pie Bars

Ingredients: 
Cookie Crust:
 2 1/2 cups flour 
1 cup cold butter or margarine (cut into pieces) 
1/2 cup sugar 
1/2 tsp. salt 
Filling: 
4 eggs 
1 1/2 cups light or dark Karo syrup 
1 1/2 cups sugar 
3 tablespoons butter or margarine, melted 
1 1/2 teaspoons vanilla 
2 1/2 cups pecan halves or coarsely chopped pecans 
Directions: Pre-heat the oven to 350 degrees. Cookie crust: In a large bowl, with mixer at medium speed, beat the flour, butter or margarine, sugar and salt until mixture resembles fine crumbs. Press firmly into a 15 x 10 x 1 inch pan which has been sprayed with cooking oil. Bake for 23-25 minutes or until golden brown. Top with filling (see directions below). Finish baking as directed below. 
Filling: In a large bowl, beat the eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in the pecans. Immediately pour over hot crust. Spread evenly. Bake for 25 minutes or until filling is firm around edges. Cool completely. Cut into 2 x 1 1/2 inch bars. Makes about 48 bars. 

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Peppermint Patty Brownies

Ingredients:
24 small peppermint patties, chopped 
1-1/2 cups (3 sticks) butter, melted 
3 cups sugar 
1 tablespoon vanilla extract 
5 eggs 
2 cups all-purpose flour 
1 cup Hershey's cocoa 
1 teaspoon baking powder 
1 teaspoon salt 
Directions: Preheat the oven to 350 degrees F (or 325 if using a glass dish). Grease a 9" x 13" baking pan. In a large bowl, cream together the butter, sugar, and vanilla. Add the eggs. Beat until well blended. Stir in the flour, cocoa, baking powder, and salt; blend well. Reserve 2 cups batter. Spread the remaining batter in the bottom of the dish. Sprinkle the patties in a single layer on top of the in the pan. Spread the reserved 2 cups of batter over the patties. Bake for 50-55 minutes or until brownies begin to pull away from the sides of the pan. Cool completely on a wire rack. Cut into squares. Makes about 36 brownies.

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Raisin Peanut Butter Granola

Ingredients:
3 cups quick cooking oats
1/2 cup peanut butter
1/2 cup honey
2 cups raisins
1 cup candy-coated chocolate pieces
3/4 cup sunflower nuts
Heat oven to 300°F. Sprinkle oats in jelly roll pan (cookie pan with sides). In small saucepan, combine peanut butter and honey. Cook over medium heat until mixture boils, stirring constantly. Pour over oats and toss to coat. Bake at 300 °F for 15 to 18 minutes or until mixture is golden brown, stirring once or twice. Cool completely. Break into pieces. Combine with raisins, candy and sunflower nuts.

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Red Velvet Cake

Ingredients:
1 1/2 cups sugar 
1/2 cup shortening 
1 cup buttermilk
2 eggs 
2 1/2 cups cake flour
2 Tbsp. cocoa 
1 Tbsp. apple cider vinegar 
1 1/2 tsp. baking soda
1 tsp. salt 
1 tsp. vanilla
2 oz. bottle of red food coloring
Directions: Heat oven to 350 degrees. Cream the shortening and sugar together. Add the eggs and mix thoroughly. Make a paste of the cocoa and food coloring. Add to the creamed mixture. Mix the salt and vanilla with the buttermilk. Add alternately with the flour to the creamed mixture, mixing well after each addition. Mix the baking soda and vinegar together. Gently fold into the batter mixture (remember that this mixture will foam and grow so prepare it in a large enough container). Bake for 40 minutes at 350 degrees. Allow to completely cool and then frost with the recipe that follows.
Frosting:
1 cup butter 
1 cup milk 
1 cup sugar
5 Tbsp. flour
1 tsp. vanilla
Cook the flour and milk in a saucepan until thick. Let cool. Cream the butter, sugar and vanilla. Add to the cold flour mixture and beat until light and fluffy.  * Make sure your flour mixture is completely cold or it will melt your butter and make the frosting runny.

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Sparkly Ginger Cookies

Ingredients:
3/4 cup butter or margarine
1 cup sugar
1/4 cup molasses (dark)
1 egg
2 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp salt
1/2 cup sugar - set aside
Directions: Heat the oven to 350 degrees. Grease and flour two cookie sheets. Cream together the butter, 1 cup sugar, molasses and egg. Sift together the dry ingredients and add to the creamed mixture. If the dough is very soft, refrigerate for about 1/2 hour. Roll the dough into small balls, about 1.5" in diameter. Roll the balls in the sugar that has been set aside. Place the cookie dough balls on one of the cookie sheets and place in the oven. Save the other sheet for the next batch that you bake so that you will always be using a cool cookie sheet. Baking times will vary with the size of the balls. Check them after about 10 minutes. They flatten out and look crackled on top when done. I like to take mine out a little early so that they are chewy. They will be more like ginger snaps and are great for dunking in a glass of milk if you leave them in a little longer. 

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Standard Drop Cookies

This is the family favorite.

Heat oven 375°

• 1 cup all purpose flour (more or less)

• 1/2 tsp. baking powder

• 1/8 tsp baking soda

• 1/2 tsp. salt

• 1/2 cup butter or margarine

• 1 cup brown sugar

• 1 egg

• 1/2 tsp. vanilla

• 1/8 tsp. allspice

• 1/4 tsp. cinnamon

Cream butter, sugar, egg and vanilla. Blend in the dry ingredients and mix well. Drop onto a cookie sheet, leaving room for spreading. Bake for 8-10 minutes or until browned. Recipe may be multiplied. This is the basic dough, to this you can add chocolate chips, raisins, oat flakes, coconut, or whatever your heart desires. 

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Sweetheart Meringues with Crème Brulée and Raspberry Sauce

Ingredients: 
8 large egg whites
2 cups granulated sugar
CRÈME BRULÉE
3 cups heavy cream
8 large egg yolks
1/3 cup granulated sugar
3 tablespoons Raspberry Sauce
RASPBERRY SAUCE
1 package red raspberries frozen in syrup -- (10 ounce)
2 tablespoons orange flavored liqueur
Heat oven to 325 degrees F. Whip egg whites until frothy, then gradually add sugar a little at a time, until sugar is dissolved and whites are very stiff. Using pastry bag and large plain tip, pipe meringue into 8 heart shapes about 3 inches across on parchment-lined baking sheet. Build the hearts up to about 1/2" in height. Bake about 20-25 minutes or until lightly browned. Let sit in oven with door open until cool. (This helps the meringues dry out thoroughly.) Place hearts on serving plates. 
Crème Brulée Instructions: Mix egg yolks with granulated sugar until thoroughly blended. Whip in cream. Place in top of double boiler and heat, stirring constantly until the mixture coats the spoon in a thick layer. Remove from heat and stir in liqueur. Let cool slightly. Pour into meringue hearts and refrigerate for several hours. Place a piece of plastic wrap directly onto the surface of the Brulée to prevent a skin from forming or dot the surface, while still warm, with a stick of butter so that a thin film of fat is on the surface, protecting it from the air.
Raspberry Sauce Instructions: Thaw raspberries. 
Dessert Assembly: Place two or three dollops of raspberry sauce around the Brulée-filled hearts. Garnish with a couple of fresh raspberries and mint
leaves.
Use caution and care when separating eggs. Make sure that no egg yolk gets into the white. The fat in the egg yolk will prevent the whites from whipping. If suitable for the recipe, add a source of acid, such as lemon juice or cream of tartar before you begin the whipping process. This stabilizes the foam and prevents it from separating quickly after whipping. Start whipping slowly to begin the aeration process, then increase the speed to a rapid whip to develop the foam. When adding the sugar, test the meringue by rubbing a little between the fingers.

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XXX Cake

Ingredients: 
1 box chocolate chip cake mix (or your choice of flavor) 
1 box instant vanilla pudding mix (or your flavor choice) 
4 eggs 
1 bar German sweet chocolate, grated 
1/2 cup vegetable oil 
1/2 cup water 
1 8-oz. carton dairy sour cream 
1/2 cup nuts,  
1 6-oz. package chocolate chips (mini chips work best!) 
Directions: Pre-heat the oven to 350 degrees. Combine all ingredients in a large bowl. Mix well. Pour into a lightly greased tube or bundt pan. Bake for approximately 55 minutes or until toothpick comes out clean. Frosting can be varied according to your preference. You can simply dust the cake with powdered sugar or make a glaze to pour over it. If I'm feeling really indulgent I might put a frosting on it. USE WITH CAUTION!

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Let me know what you think.