Blondies

Ingredients
1 1/3 c flour
1 tsp baking powder
1/2 tsp salt
1/2 cup soft butter (one stick)
1 cup firmly packed light brown sugar
1 egg
1 tsp vanilla
1/2 cup chopped walnuts

Directions
- Preheat oven to 350 degrees
- Sift flour, baking powder and salt; set aside.
- Combine butter, sugar, egg and vanilla in a large bowl until smooth.
- Stir in flour mix and nuts.
- Spread in a greased 9 inch pan.
- Bake for 20 to 30 minutes.

Hints
- The batter will be seriously thick (kind of like cookie dough, not batter). Just mashed it in the pan and you will get good results.
- Try substituting the walnuts with chocolate chips, butterscotch chips, white chocolate chips or M&Ms for a different flavor.

Submitted by Kate

Chocolate Chip Delight

Ingredients
1 tube (16.5 oz.) refrigerated chocolate chip cookie dough
1 package (8 oz.) cream cheese, softened
1 cup confectioners sugar
1 carton (12 oz.) frozen whipped topping, thawed, divided
3 cups cold milk
1 package (3.9 oz.) instance chocolate pudding mix
1 package (3.4 oz.) instant vanilla pudding mix
chopped nuts and chocolate curls, optional

Directions
- Let cookie dough stand at room temperature for 5-10 minutes to soften.
- Press into ungreased 9x13 baking pan.
- Bake at 350 degrees for 14-16 minutes or until golden brown. Cool on a wire rack.
- In a large mixing bowl, beat cream cheese and confectioners sugar until smooth.
- Fold in 1 3/4 cup whipped topping.
- Spread over cookie crust.
- In a large bowl, whisk milk and both pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set.
- Spread over cream cheese layer.
- Top with remaining whipped topping.
- Sprinkle with nuts and chocolate curls if desired.
- Cover and refrigerate for 8 hours or overnight until firm.

Yield: about 15 servings
Prep: 35 minutes plus chilling

Submitted by Julie

Raspberry Bars

Ingredients:
3/4 cup butter or margarine, softened
1 cup firmly packed, brown sugar
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups quick cooking oats, uncooked
1 (10 ounce) jar raspberry preserves

Directions
- Beat butter at medium speed with an electric mixeruntil creamy
- Gradually add sugar, beating well.
- Combine flour and next 3 ingredients
- Add to butter mixture mixing well.
- Press half of crumb mixture into a greased 13X9 inch pan.
- Spread raspberry preserves over crumb mixture.
- Sprinkle remaining half of crumb mixture over preserves.
- Bake at 400 degrees for 20 minutes.
- Cool on wire rack
- Cut into bars.

Yields 32 delicious bars.

Hints
- You can use whole wheat flour and Splenda brown sugar

Submitted by Chrissy