"Mouth watering home baked cookies."

Spiderweb Munch.

This crispy snack is topped with a layer of chocolate and then
decorated with a thin piping of peanut butter. A candy spider
on top would complete the image for a creepy Halloween treat!

1 (12-ounce) package NESTLÉ TOLL HOUSE
Semi-Sweet Chocolate Morsels.
1 cup creamy peanut butter, divided 1/3 cup powdered sugar
3 cups toasted rice cereal
*****

HEAT morsels and 3/4 cup peanut butter in small, heavy-duty saucepan over low heat,
stirring constantly until smooth; remove from heat. Add sugar; stir vigorously until
smooth.
PLACE cereal in large bowl. Add 1 cup melted chocolate mixture; stir until well coated.
Place on ungreased baking sheet. Using small metal spatula, shape into 10-inch circle
with slightly raised 1-inch-wide border. Pour remaining chocolate mixture in center of
circle; spread to border.

FOR SPIDERWEB: PLACE remaining peanut butter in small, heavy-duty plastic bag.
Cut tiny corner from bag; squeeze to pipe concentric circles on top of chocolate.
Using wooden pick or tip of sharp knife, pull tip through peanut butter from center to
border. Refrigerate for 30 minutes or until firm. Cut into wedges.
Makes 16 servings.
Recipe submitted by:Morticia.My RAOK secret spook:-)
Rachel's Roost.

Christmas rum balls.

You may want to double this one:-)

2 c. vanilla cookie
crumbs
1 c. chopped nuts 1 c. 4x sugar
2 tbsp. light corn syrup
1/2 c. rum or brandy

Any crisp vanilla cookie. Combine all ingredients. Allow to stand for about 30
minutes. If mixture appears dry, add a bit more syrup. Roll in confectioners
sugar or very finely chopped nuts. Make cookies about the size of walnuts.

Recipe submitted by: Dottie Turner GA

Chewy lemon bars.

1/2 c. butter
1 1/2 c. flour
1/2 c. firmly packed brown sugar
1 1/2 c. graham cracker crumbs 15 ounce can sweetened
condensed milk
1/2 c. flaked coconut
1/2 c. chopped walnuts.
Cream butter. Add flour and brown sugar; mix to make a crumb mixture.
Press into greased 15x10 inch pan. Bake at 350 for 5 minutes. Cool.
Combine remaining ingredients; mix until well blended. Spoon over baked
crust; spread carefully to cover with buttered spatula. Bake at 350 for
12 to 15 minutes until golden brown. Frost warm. Cool; cut into bars.

Lemon Icing.

Mix 1 c. sifted confectioners' sugar, 2 tablespoons. lemon juice, and 1
tablespoons melted butter.

Recipe submitted by: Bobby Crain OR

Marmalade tea bars.

12 ounce jar (1 cup) orange
marmalade.
1/2 c. chopped walnuts
1/2 c. flaked coconut
1 1/2 c. sifted flour
1 tsp. baking powder
1 tsp. soda

1/4 tsp. salt
1/2 c. butter
1 c. firmly packed brown sugar
1 egg
2 tablespoons orange juice
1 c. quick cooking oats
*****

Combine marmalade, walnuts and coconut; set aside. Sift flour with baking
powder, soda and salt. Cream butter in mixing bowl. Gradually add brown
sugar; continue creaming until light and fluffy. Add egg and orange juice;
beat well. Stir in rolled oats and dry ingredients. Spread half of batter in
well-greased 13x9 inch pan. Cover with orange-nut mixture. Drop remaining
batter by teaspoonfuls over filling; spread carefully. Bake at 350 for 30
to 36 minutes until golden brown. Frost warm. Cool: cut into bars. Or, omit
frosting; cut into 3-inch squares and top with vanilla ice cream.

Recipe submitted by: Alma Fahning MI

Soft Molasses cookies.

1/2 c. butter, softened
1 1/2 c. sugar
2 eggs, lightly beaten
1/2 tsp. salt
2 1/4 tsp. ginger
1 1/2 tsp. ground cinnamon 1/2 c. solid vegetable shortening
1/2 c. molasses
4 c. flour
2 1/4 tsps baking soda
1 1/2 tsp. ground cloves
*****

In a large mixing bowl, cream together butter, shortening and sugar until light-colored
and fluffy. Beat in molasses and eggs; set mixture aside. In another large bowl combine
flour (no need to sift). salt, baking soda, ginger, cloves and cinnamon. Blend throughly
with wire whisk. Gradually mix flour mixture into creamed ingredients until dough is
blended and smooth. Roll dough into 1 1/2 in. balls Dip tops in granulated sugar, place
2 1/2 in. apart on greased cookie sheet. Bake at 350 for 11 minutes. Cool on wire rack.
Store in tightly covered container to maintain softness.
Recipe submitted by: Tracy Crouse OH

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