1 ½ C. granulated sugar
¼ C. butter or margarine
1/8 tsp. salt
1 ½ Tbsp. cocoa
¼ C. milk
1 ½ C. quick cooking oatmeal
½ C. shredded coconut
½ Tbsp. vanilla
1 C. chopped nuts

Directions:

Mix sugar, butter, salt, cocoa, and milk in a saucepan. Bring mixture to a boil and cook for 1 minute. Remove from heat and stir in oatmeal, coconut, vanilla, and nuts. Drop by spoonfuls onto waxed paper and let cool until firm.

Ingredients:

1 graham cracker crumb crust
1 can sweetened condensed milk
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
¼ C. lemon juice
1 can cherry (or any berry) pie filling

Directions:

In a large bowl, beat the cream cheese until fluffy. Slowly add milk and continue to stir until blended well. Add vanilla and lemon juice. Mix well. Pour into piecrust. Chill until firm, about 3 hours. Top with cherry, blueberry or strawberry pie filling. Refrigerate over night.

Ingredients:

½ pkg. spice cake mix
1 egg
½ C. cooking oil
1 C. quick cooking oatmeal
½ C. raisins
½ C. chopped nuts
½ C. plain yogurt

Directions:

Combine all ingredients in a large bowl. Mix well until cake mix is moist. Grease an 8 inch square baking pan. Pour mixture into pan and bake at 375 degrees for about 20 minutes. Remove from oven when center is done and allow to cool. Cut into bars and serve. For an added treat, serve slightly warm with a dollop of strawberry yogurt or ice cream.

Ingredients:

12 ounces good quality white chocolate
3/4 cup sweetened condensed milk
1 cup coarsely chopped almonds, toasted
1/4 cup dried cranberries
1/4 cup dried blueberries
1 tablespoon grated orange peel

Instructions:

In a large microwave bowl place the white chocolate and milk together.  Microwave on high for about 2 minutes.  Chocolate should be almost melted.  Remove from microwave and stir with a rubber spatula until chocolate is completely melted.  Stir in the almonds.  Carefully fold in the blueberries and cranberries.  Add the orange peel and mix well. Place foil into an 8 inch square pan. Be sure the foil extends over the top of the pan so you can use it as handles when removing the fudge.  Spread the mixture into the pan evenly with a rubber spatula.  Place in the refrigerator until firm. This usually takes about 3 hours.  When fudge is firm remove from pan by lifting the foil by the extended area.  Cut and store tightly in the refrigerator for up to 2 weeks.

Ingredients:

1 (16 ounce) package miniature marshmallows
20 caramels
1/4 cup butter, cubed
10 cups popped popcorn
1 1/2 cups salted peanuts
1 cup M&Ms plain chocolate candies (the red, white and blue ones if you can find them)

Instructions:

Place the marshmallows, caramels and butter into a large saucepan. Place pan over low heat and cook until all the ingredients have melted and is smooth.  Place the popcorn in a 9X13 cake pan.  Pour the marshmallow mixture over the popcorn.  Use a rubber spatula to mix all together being sure to coat the popcorn well.  You will have to do this quickly before the caramels start to harden again.  Add the peanuts and M&M’s.  Spread out evenly.  Cool until firm.