DIRECTIONS: Preheat oven to 400�. Grease a 9x13-inch pan. Melt the unsweetened chocolate (not the chips) and butter over low heat, stirring occasionally. In bowl, with mixer at medium speed, beat eggs, gradually adding sugar, about 6 minutes, until thick and yellow. Add vanilla and melted chocolate/butter mixture. Fold in the flour, blending thoroughly. Add nuts and the chocolate chips and blend. Spread in pan and bake 15-20 minutes. Don�t over-bake. A toothpick stuck in the middle should have very moist crumbs on it. Cool before cutting.

BUTTERSCOTCH CLUSTERS

From Joann Hensley of McGaheysville

INGREDIENTS:

DIRECTIONS: Line baking sheet or tray with waxed paper. Place morsels in top of double boiler over hot water. Stir until morsels are melted; remove from heat. Add peanut butter and blend until smooth. Quickly add noodles and cashews. Mix well. Drop by teaspoonfuls onto waxed paper. Chill until set. When fully cooled, store in airtight container, placing a sheet of waxed paper between each layer. 

PEANUT BUTTER CHEWS

From Karen Jones of New Castle

INGREDIENTS:

DIRECTIONS: Mix first 3 ingredients together over medium heat until boiling. Stir in peanut butter and mix well. Pour over corn flakes and mix well. Drop immediately onto waxed paper by the spoonful. Let cool. 

MILLION DOLLAR FUDGE

From Sharon Kennedy of Spotsylvania

INGREDIENTS:

DIRECTIONS: Cream butter and marshmallow whip. Add chocolate chips. Boil sugar and milk in a heavy pan for 6 minutes. Pour over chocolate chip mixture. Stir until chips are completely melted. Add nuts and vanilla. Pour into a greased pan. Refrigerate. When cold, cut into squares; let stand overnight.

NUTTY DATE CHEWS

From Alice Forrester of Suffolk

INGREDIENTS:

DIRECTIONS: Sift together flour, salt, baking powder and sugar. Mix in dates, nuts and eggs. Pour into buttered, floured 10x14-inch pan. Bake at 300� for about 30 minutes. Cool before cutting into squares. 

CHOCOLATE CHIP BARS

From Connie Wilson of Virgilina

INGREDIENTS:

DIRECTIONS: Beat the eggs until

thick and foamy. Gradually add sugar and continue beating until well blended. Add the oil and vanilla; mix well. Add flour, baking powder and salt. Fold in the pecans and chocolate chips. Spread mixture in a greased 11x15-inch pan. Bake at 325� for 25 minutes. Cut in bars.

OLD-FASHIONED SNICKERDOODLE COOKIES

From Beth Spence of Disputanta

INGREDIENTS:

DIRECTIONS: Beat butter and sugar together until well mixed. Add eggs, vanilla and almond extract. Mix flour, cream of tartar, baking soda and salt together and add to the mixture. Combine 2 tablespoons of sugar and the cinnamon. Shape dough into balls and roll in sugar/cinnamon mixture. Place balls 2 inches apart on cookie sheets sprayed with nonstick cooking spray. Bake at 325� until they begin to crisp at edges. Cookies will flatten as they bake. (Large balls for a soft cookie and small balls for a crisp cookie.)

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