Jessica's Brownies

By Jessica Valenzuela

2 eggs
2/3 cup oil
1 tsp vanilla
1 cup flour
3/4 tsp salt
1/3 cup cocoa
2/3 cup brown sugar
2/3 cup white sugar
1/2 cup chocolate chips
1/2 cup chopped walnuts or pecans (optional)

1.  Preheat oven to 350 degrees. Grease one 9 x 9" square baking pan.
2.  In a large mixing bowl, combine eggs, salt, vanilla, and sugar and beat until sugar is mostly dissolved, about a minute. Don't let the mixture get fluffy. Add oil, flour, and cocoa until combined. Mix in chocolate chips and nuts.
3.  Pour the batter into prepared pan and bake 25 to 30 minutes. 

Crunchy Fudge Bars

By Lucy Malloy

1 (12 oz) pkg butterscotch chips
1 (12 oz) pkg chocolate chips
1 cup peanut butter
8 cups Rice Krispies
1 cup powdered sugar
4 TB butter or margarine
2 TB water

1.  Grease a 9x13-inch pan. 
2.  Melt butterscotch chips with peanut butter over low heat until melted.  Remove from heat.
3.  Add Rice Krispies and stir until well coated. 
4.  Press half of mixture into pan.  Chill in refrigerator while preparing fudge.  Set rest of cereal aside.
5.  Combine chocolate chips, sugar, butter and water in saucepan.  Stir over low heat until melted and well blended. 
6.  Spread over chilled Rice Krispies mixture.  Spread remaining cereal over top.  Press gently.  Chill.  Remove from refrigerator 10 minutes before cutting.

Gumdrop Cookies

by Ruth McCulley Brandt

Ingredients:
2 cups brown sugar
4 eggs
2 cups flour
1 tsp vanilla
1/4 tsp soda in 1 TB water
1 cup gumdrops
1/2 cup chopped nuts

Directions:
1. Preheat oven to 350°.
2. Cream sugar and eggs together.
3. Mix in flour, then vanilla, and soda last.
4. Add gumdrops and nuts.
5. Spread in greased pan, 13x9 inches.
6. Bake about 20 minutes.
7. Let cool in pan, then cut into squares.
8. Roll in powdered sugar.