3 Cups Corn Chex Cereal
3 Cups Rice Chex Cereal    
5 Cups Golden Grahams Cereal
1 Cup Coconut
1 Cup Almonds - chopped coarsely  
1 Cup Cashew pieces - chopped  coarsely
Mix together in a large bowl and set aside.
In a medium heavy saucepan mix-
1 Cup Butter
1 Cup Sugar
1 Cup Light Karo Syrup
Heat until boiling stirring constantly. Boil for one minute - keep stirring. Remove from heat and stir for 1 more minute. Pour over Chex Mix and stir well to coat. Cool slightly and enjoy! (This is even good warm!)

1 cup shortening (can use part butter)
¾ cup sugar
2 eggs
1 cup mashed cooked carrots
2 cups flour
1 small can crushed pineapple, drained
2 tsp. baking powder
½ tsp. salt
¾ cup shredded coconut

Bake at 400° for 8 minutes, then frost.

Frosting:
1½ cups powdered sugar
3 Tbsp. butter
2 tsp. grated orange peel
1 Tbsp. orange juice (approx.)

1 cup butter
1 cup powdered sugar
¾ cup cornstarch
1 tsp. almond extract
1 cup flour

Cream butter, add remaining ingredients except flour.  Beat well then add flour and beat until well mixed.  Lightly flour hands and roll into small balls.

Bake at 300° for 30 minutes.

Frosting:
Powdered sugar, almond extract, milk, food coloring (for desired color).  Drizzle over cookies.

1¼ cups butter flavored shortening
1 cup sugar
2/3 cup brown sugar
¼ cup honey
1 egg
¼ cup milk
1 tsp. vanilla
2 ½ cups flour
1 tsp. soda
½ tsp. salt
1 cup quick cooking oats
1 cup coconut
1 cup chopped dates
1/3 cup chopped pecans or walnuts

Cream shortening, sugars, honey, egg, milk and vanilla until light and fluffy.  Combine flour, soda and salt, add to creamed mixture.  Stir in oats, coconut, dates and nuts.  Drop by teaspoon on ungreased cookie sheet.  Bake at 350° for 11-12 minutes.

2 ¼ cups flour
1 tsp. baking powder
½ tsp. cinnamon
½ tsp. nutmeg
1 ¼ cups sugar
¾ cup butter, softened
½ cup eggnog
1 tsp. vanilla extract
2 large egg yolks
1 Tbsp. nutmeg

Preheat oven to 300°.  Combine flour, baking powder, cinnamon and nutmeg.  Mix well with a wire whisk and set aside.
Cream sugar and butter with an electric mixer until it forms a grainy paste.  Add eggnog, vanilla and eggs yolks and beat at medium speed until smooth.  Add flour mixture and beat at low speed JUST until combined, do not over mix.  Drop by teaspoonful onto an ungreased cookie sheet 1 inch apart.  Sprinkle with nutmeg and bake for 23 to 25 minutes or until bottoms are light brown.  Transfer to a flat surface to cool immediately.

6 oz. butterscotch chips
½ cup peanut butter
1½ cups corn flakes cereal
1 cup miniature marshmallows
½ cup chopped pecans

Melt butterscotch chips and peanut butter in sauce pan over low heat; blend well and remove from heat; add remaining ingredients.  Mix until well coated.  Spoon into ½ oz. paper cups or drop by teaspoon onto waxed paper.  Chill until set.

¾ c. brown sugar
1½ c. powdered sugar
¼ c. melted butter
2 c. peanut butter
1 c. chocolate chips
½ c. butter

Mix sugars, butter and peanut butter together and pat into a 13” x 9” pan.  Melt chocolate chips and butter and spread over peanut butter mixture.  Refrigerate for about 5 minutes and cut into small pieces.

5 cups sugar
2 sticks butter
1 (13 oz.) can evaporated milk
3 (6 oz.) pkgs. semi-sweet chocolate morsels
1 (7 oz.) jar marshmallow cream
1 Tbsp. vanilla
2 cups pecans, chopped
Dissolve the sugar, butter and milk in saucepan over medium heat, stirring constantly.  Bring to a boil and boil exactly 9 minutes.  Continue stirring.  Remove from heat.  Add chocolate chips and marshmallow cream.  Stir until melted, and then add vanilla and nuts.  Pour into butter 11” x 15” pan (jelly roll pan).  Make 5 pounds.

2 cups graham cracker crumbs
1 cup margarine, melted
8 oz. chocolate morsels
2/3 cup chopped nuts
1 cup caramel ice cream topping

Combine graham cracker crumbs and margarine together and press into the bottom of a 9” x 13” baking dish.  Sprinkle chocolate morsels and nuts on top.  Pour caramel topping over chocolate and nuts.  Bake at 350° for 10-12 minutes.  Allow to cool, and cut into 1-inch pieces.

1 cup butter
5 Tbsp. sugar
1 tsp. vanilla
pinch of salt
2 cups flour

Mix all ingredients together until moist.  Roll in finger shaped cookies and flatten with a fork.  Bake at 350° for 12-15 minutes.  Let cool a few minutes, then roll in mixture of ½ cup sugar and 1 Tbsp. cinnamon.  Makes 3 dozen cookies.