chocolate Gooey Cake Mix Cookies

8 Ounces Cream Cheese -- softened to room temperature 1 Stick Butter -- softened to room temperature 1 Large Egg 1 Teaspoon Vanilla Extract 1 Box Chocolate Cake Mix Confectioner's Sugar -- optional Raw Sugar -- optional {reheat oven to 350°. In a large bowl, beat with an electric mixer the cream cheese and butter until smooth. Beat in vanilla and egg. Combine cake mix with cream cheese-butter mixture. Cover and refrigerate at least 2 hours. Roll into balls** and place on an ungreased cookie sheet, 2 inches apart. Bake for 12 minutes ** At this point you can roll in powdered sugar or raw course sugar. NOTES : Recipe says makes 2 dozen, so I doubled it and made 4 dozen. Good recipe - You can change it up a bit by varying the cake mix.

Sharon's Gingered Apple Salad

3 Medium Apples -- diced, unpeeled 1 Can Water Chestnuts -- drained, finely chopped 2 Ribs Celery -- finely chopped 1/2 Cup Dried Cranberries 3 Tablespoons Crystallized Ginger -- finely chopped 1/2 Cup Vanilla Yogurt 1/4 Cup Mayonnaise 2 Tablespoons Sugar 1/4 Teaspoon Ground Ginger 1/8 Teaspoon Salt 1/4 Cup Chopped Pecans -- toasted In a large bowl, combine the first 5 ingredients. Combine the yogurt, sugar, ginger and salt, pour over the apple mixture and toss to coat. Chill until serving. Just before serving, sprinkle with pecans (or walnuts). NOTES : This is really good - I found the crystallized ginger in the bulk section.

Lemonade Dessert

1 1/2 Cups All-purpose Flour
3/4 Cup Packed Brown Sugar
3/4 Cup Cold Butter
3/4 Cup Chopped Pecans
1/2 Gallon Vanilla Ice Cream, Softened
12 Ounces Pink Lemonade Frozen Concentrate, Thawed

In a small bowl, combine flour and brown sugar, cut in butter until crumbly. Stir in pecans. Layer in a 15 X 10 X 1 inch pan and bake until golden brown, stirring once, Cool on a wire rack for 10 minutes.

In a large bowl, beat softened ice cream and lemonade together until smooth. In a 9 X 13 pan, sprinkle 1/2 the crumbs on the bottom. Spread ice cream on top and then the remaining crumbs on top. Cover and freeze overnight. Remove from freezer 15 minutes before serving.

Mom's Rhubarb Pie

4 Cups Rhubarb -- diced (or more)
1/2 3 Ounce Package Strawberry Gelatin Powder
1 Cup Sugar
3 Tablespoons All-purpose Flour
2 Tablespoons Butter

Place rhubarb in an unbaked pastry lined pie pan., Mix together the jello, sugar and flour and pour mixture over the rhubarb. Doit with butter. Cover with a top crust and slkit. Bake at 350° for 35-45 minutes, or until crust ius browned abd fruit is tender.

Rhubarb Bars

Crust:
3 Cups All-purpose Flour
1 1/2 Teaspoons Baking Powder
3/4 Cup Butter
3 Large Eggs
3 Tablespoons Milk

6 Cups Sliced Rhubarb
1 1/2 3 Ounce Packages Strawberry Flavored Gelatin

Topping:
3 Cups Sugar
1 1/2 Cups All-purpose Flour
3/4 Cup Butter

Preheat oven to 375°. Grease (or spray) a 10 X 15 jelly roll pan.

In a large bowl, stir together the dry crust ingredients. Cut in butter to make it crumbly. Stir in the eggs and milk just until moistened, Pat into bottom of the prepared pan. Spread rhubarb over the crust in an even layer (you might need more or less rhubarb. Then sprinkle the dry gelatin over the top.

Prepare the topping by stirring together the sugar and flour. Cut in the butter as you did for the crust, Sprinkle the topping evenly over the rhubarb.

Bake in preheated oven until the topping is golden brown and the rhubarb us tender, about 45 minutes. Cool completely and then cut into bars to serve.

Best Oatmeal Chocolate Chip Cookies

2 cups butter
2 cups brown sugar
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons salt
4 cups flour
5 1/2 cups oatmeal
4 cups chocolate chips

Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add Baking soda, powder, and salt and mix. Add flour, oatmeal and chocolate chips. Mix until combined. Bake at 350 degrees for 10-12 minutes.

Lemon Ricotta Cookies

2 1/2 Cups All-purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Salt
1/2 Cup Butter -- softened
2 Cups Sugar
2 Large Eggs
15 Ounces Whole Milk Ricotta Cheese
3 Tablespoons Lemon Juice
1 Medium Lemon -- zested
Glaze:
1 1/2 Cups Powdered Sugar
3 Tablespoons Lemon Juice
1 Medium Lemon -- zested

In a medium bowl combine flour, baking powder and salt. Set aside. In a large bowl combine the butter and the sugar. Using an electric mixer, beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice and zest. Beat to combine. Stir in the dry ingredients.

Line two baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking pan for 20 minutes.

Glaze: Combine the powdered sugar, lemon juice and zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.