OATMEAL CHIPS OOKIE Ingredients

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1 cup butter, softened 1 cup sugar 1 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups old-fashioned oats 2 cups semisweet chocolate chips Directions 1. In a large mixing bowl, cream the butter, sugar and brown sugar. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture. Stir in oats and chocolate chips. 2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 11-12 minutes. Cool on wire racks.

Ingredients
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3/4 cup butter 1/2 cup white sugar 1 cup packed brown sugar 2 eggs 1/3 cup peanut butter 1/4 cup water 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 2 cups rolled oats 1 cup semisweet chocolate chips Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet. 3. Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks. Nutritional Information Amount Per Serving Calories: 289 | Total Fat: 14.1g | Cholesterol: 44mg

CHEWY CHOCO OAT COOKIES Ingredients

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1 cup butter, softened 1 cup packed light brown sugar 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon salt 3 cups quick-cooking oats 1 cup chopped walnuts 1 cup semisweet chocolate chips Directions 1. Preheat the oven to 325 degrees F (165 degrees C). 2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. 3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Nutritional Information Amount Per Serving Calories: 145 | Total Fat: 8.1g | Cholesterol: 22mg

BEST AND EASY CARROT CAKE

1 1/2 c. sifted flour 1 1/4 c. sugar 1 1/2 tsp. baking soda 1 1/2 tsp. cinnamon 1/4 tsp. salt 2 jars (4 1/2 oz.) strained carrots 2/3 c. oil 2 eggs, slightly beaten 1/2 tsp. vanilla 2/3 c. coconut 1/2 c. chopped walnuts 1 (8 oz.) can crushed pineapple, drain 1. Sift in a 9 inch square pan the flour, sugar, baking soda, cinnamon and salt. 2. Add carrots, oil, eggs and vanilla.

3. Mix briskly with fork until thoroughly blended. 4. Stir in pineapple, coconut and walnuts. 5. Bake in preheated oven 350 degrees 40-45 minutes or until pick inserted in the center comes out clean. 6. Cool and frost with icing.
FROSTING FOR CARROT CAKE:

1/2 stick butter 2 tbsp. pineapple juice from crushed pineapple 2 c. confectioners' sugar (or enough to make the icing the right consistency 1. Blend ingredients well. 2. Frost carrot cake when cool. 3. The cake remains moist for many days kept in refrigerator.

BEST CARROT CAKE

1-1/4 c. vegetable oil 2 c. sugar 4 eggs, beaten 2 c. flour 1 tsp. baking soda 1 tsp. baking powder 2 tsp. cinnamon 1/4 tsp. salt 1/4 tsp. ground nutmeg 3 c. grated carrots Combine eggs, sugar and oil. Mix well. Combine dry ingredients. Mix well. Beat dry ingredients into egg mixture. Stir in carrots. Pour into two 9-inch round baking pans. Bake in 350F oven for 35 to 40 minutes (or until toothpick inserted in center comes out clean). Cool for 10 minutes and remove to wire rack.
Frosting:

1 lb. powdered sugar 8 oz. cream cheese, softened 1 stick butter 2 tsp. vanilla

1/4 c. evaporated milk Cream butter and cream cheese. Add milk and vanilla. Gradually add sugar. Frost only after cake is completely cooled.

BANANA NUT MUFFINS

1 c. flour 1/2 c. sugar 2 1/2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. baking soda 3/4 c. oatmeal (quick or regular) 1 egg, beaten 3 tbsp. shortening, melted or oil 1/2 c. milk 1/2 c. bananas, mashed 1/3 c. nuts, chopped Mix flour, sugar, baking powder, salt and baking soda. Stir in oatmeal. Add remaining ingredients. Stir only until moistened. Fill medium-size greased muffin cups 2/3 full. Bake at 400 degrees for about 20 minutes.

STRAWBERRY CREAM CHEESE DESSERT

2 pt. strawberries 1 1/4 c. graham cracker crumbs 1/4 c. sugar 1/4 c. butter, melted 1 (3 oz.) pkg. strawberry gelatin 1 c. boiling water 1 (8 oz.) pkg. cream cheese, softened 1 (12 oz.) container, whipped topping, thawed Cut two pints strawberries in half; set aside. Combine crumbs, sugar and butter. Press into bottom of 9x13 inch pan. Bake at 375 degrees for 8-10 minutes; cool. Dissolve gelatin in boiling water. Add cold water. Gradually add gelatin to cream cheese. Mix until blended. Chill until thickened, but not set. Fold in 3 cups whipped topping with strawberries. Chill several hours or overnight. Top with remaining whipped topping and additional strawberry slices before serving.