Frosties

1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container cool whip
Chocolate milk

Mix together the sweetened condensed milk and cool whip. Pour into a regular sized ice cream freezer. Pour in chocolate milk until it reaches the fill line. Continue like you would any other ice cream. The ice cream freezer should stop when it is ready.

Zucchini Bread

Mix together:
3 beaten eggs
1 cup oil
2 cups sugar
3 teaspoons vanilla

Add:
3 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon soda
3 teaspoons cinnamon
3/4 teaspoons nutmeg

Batter will be really thick. Stir in 3 cups grated zucchini. Add nuts or chocolate chips if desired. Bake in 2 medium sized greased loaf pans. Bake at 350 degrees for about 1 hour or until toothpick comes out clean.

Marshmallow Popcorn

5 quarts popped popcorn
2 cups mini marshmallows

Put the popcorn in a large bowl and top with the mini marshmallows.

Cook:
2 sticks butter
1/2 cup white karo
1 1/2 cups sugar

Boil for 1-2 minutes and pour over popcorn. Mix well.

Jan's Chocolate Chip Cookies

1 cube butter flavored Crisco
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon salt
1 teaspoon water
1 teaspoon vanilla
1 teaspoon baking soda
2 eggs
2 1/4 cup flour

Combine above ingredients and mix well. Add 1 bag chocolate chips and mix. Roll into small balls and place on cookie sheet. You can fit 20 cookie balls on the typical cookie sheet. Bake at 375 degrees for 7-8 minutes. They are also great with a combination of chocolate and white chocolate chips, or all white chocolate chips.

Baking Powder Biscuits

In a bowl combine the following:
2 cups flour
4 teaspoons Baking Powder
1/2 teaspoon salt
1/2 teaspoon Cream of Tartar
2 tablespoons sugar

Cut in with a fork:
1/2 cup butter flavored Crisco

Add:
2/3 cup milk

Stir until a thick dough. Roll out and cook with cookie cutter. Place on greased cookie sheet. Cook at 450 degrees for 8 minutes.

Pumpkin Bars

2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp pumpkin pie spice
1 1/2 tsp ginger
1 1/4 tsp cloves
1 1/4 tsp nutmeg
2 cups sugar
1 cup chopped walnuts (optional)
1 cup oil (vegetable)
4 eggs
1 small can pumpkin

Mix sugar, eggs and oil together. Add pumpkin. Add rest of ingredients except flour. Mix well. Add flour and mix. Put into a greased 17 x 11 x 3/4 inch baking sheet (cookie sheet). Bake at 350 degrees for 20 to 25 minutes.

Frost with:
8 ounce cream cheese
1 lb powdered sugar
1 stick softened margarine
1/2 tsp vanilla

Fruit Cobbler

Cut up appricot or apples and spread over bottom of 8 x 10 pan. Sprinkle with 1 cup sugar and cinnamon and nutmeg to taste.

Topping:
1/4 cup butter or margarine
3/4 cup sugar
1 cup flour
2 tsp baking powder
1 egg beaten

Mix topping to crumb and pour over fruit. Bake at 350 degrees until fruit is well cooked and topping is golden brown