• 1 (8 ounce) package cream cheese
• 1 1/2 cups confectioners’ sugar
• 1 cup peanut butter
• 1 cup milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 2 (9 inch) prepared graham cracker crusts

 DIRECTIONS

1.Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.

Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm. 

Ingredients:1 1/2 cups crushed graham crackers (about 8 graham crackers)2 cups of chocolate chips1 1/2 cups of shredded coconut1 1/2 cups of chopped pecans1 14 oz. can of sweetened condensed milk1/2 cup of butter

Preheat the oven to 350 degrees.

Melt the butter in a saucepan.Pour melted butter into an 13×9Sprinkle graham cracker crumbs into pan, and mix well with melted butter to form a crust.Layer on top of graham-cracker crust chocolate chips, coconut and pecans.Evenly pour sweetened condensed milk over everything.Bake in oven for 25 to 30 minutes, top should be light brown.Let cool in pan for at least half an hour, cut into bars and serve.

4 egg whites

¼ tsp cream of tartar

1 cup fine sugar

1 tsp vanilla extract (or almond extract)

Optional - Lemon or orange zest

Preheat oven to 250 F

In large bowl, beat egg white on low speed until they are frothy. Add the cream of tartar and continue beating until the whites form soft peaks. Add the sugar very, very slowly so that the egg whites can incorporate it. Continue beating until the sugar is dissolved and white, shiny peaks form. Beat the vanilla in last, but also slowly. At this point you can add you zest very slowly as well.Cover cookie sheet with baking parchment (wax paper). You can either spoon drop the mixture onto the sheet or use a pastry bag to put on the cookie sheet.

Bake 1 hour

Leave the meringue in the oven for an additional hour with the heat turned off and the oven door closed.

Makes – 24 cookies

Preheat oven 350 degrees

Ingredients:

1 egg

1 cup sugar

2 cups sifted flour

2 tsp baking powder

1 cup butter (2 sticks) softened

2 tsp Almond extract

Beat egg and sugar. Add flour mixed with baking powder, alternate with butter. Add almond extract.

When thoroughly mixed, place in greased round cake pan, press into shape with a fork. You can top with almond slices if you have them handy or brush with egg white to give it a golden shine.  Bake 25-30 minutes or until tooth pick tests done.

You can make it fancy by putting it in a tart pan so you have a nice fluted edge and it will also come out more as a bar.