1 cup butter
1 1/2 cups sugar
3 Tablespoons corn syrup
3 Tablespoons water
2 cups thin pretzel sticks broken into pieces
12 ounces of semi sweet chocolate chips

Butter a 12×18 in pan. Cover cutting board with parchment paper. Cook first four ingredients in a pot until 280 degrees. Pour toffee into buttered pan. Let thicken and soft, yet still warm. Transfer to parchment paper. Pour chocolate chips on top, let melt. Smear chocolate. Spread pretzels on top. Let harden, then eat. If you want to substitute toasted almonds for some of the pretzels, that’s yummy too. Enjoy.

This recipe is taken from Mrs. Fields Best Cookie Book Ever

Crust
1 1/4 cups graham cracker crumbs
4 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
3 ounces milk chocolate finely chopped
In a medium bowl blend the first three ingredients. Add the chocolate. Press into 9 inch pie crust. Refrigerate until ready to use.

Filling
3/4 cup granulated sugar
3 tablespoons water
2 cups heavy cream, scalded
5 large egg yolks, beaten
6 ounces semi sweet chocolate chips
1 teaspoon vanilla
1/4 cup chopped pecans
1/4 cup semisweet chocolate chips
In a heavy saucepan dissolve sugar in water over low heat. Bring to boil over medium heat. Brush down sugar from sides to prevent crystalizing. Remove from heat. Add cream. Stir well. Add egg yolks, stir well. Stir in chocolate chips and vanilla until melted and smooth. Pour mixture into pie crust. Sprinkle with chocolate chips and nuts. Bake 35 minutes in preheated oven. Transfer to wire rackto cool. Refrigerate until firm, 4 hours. Save me a piece if you make it

INGREDIENTS
6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted

DIRECTIONS
Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes.

Crust
1/2 cup butter softened
1 3oz package of cream cheese
1 cup flour
Blend butter, cream cheese together; stir in flour. Chill 1 hour. Push dough with fingers into mini tart or mini cup cake pans, creating a mini pie crust. Push the dough to to rim.

Pecan Filling
3/4 cup packed brown sugar
1 egg
1 Tablespoon butter
1 teaspoon vanilla
1/3 cup chopped pecans
Spinkle pecans into upbaked tart shells. Beat sugar, egg, butter and vanilla until smooth. Divide filling among shells. Top with an additional 1/3 cup chopped pecans. Bake at 325 degrees, 25 minutes. Cool tarts in pans. Enjoy!.

1 cup friendly words
2 heaping cups understanding
4 heaping teaspoons time and patience
Pinch of warm personality
Dash of humor

Instructions for mixing:
Measure words carefully. Add heaping cups of understanding; use generous amounts of time and patience. Cook with gas on the front burner. Keep temperature low…do not boil! Add dash of humor and a pinch of warm personality. Season to tast with spice of life. Serve in individual molds. This recipe is guranteed never to fail.

Macaroni and Cheese is the best American comfort food. Mom used to make Betty Crocker’s baked macaroni and cheese. She rolled the cheese chunks in flour so when they melted, they formed cheese pockets surrounded by macaroni. Then she placed dollops of butter on top of the dish before baking. The cheese encrusted the top of the macaroni, forming crunchy crust. It was oh so good. Whenever I returned home from college or for a weekend visit, I always requested Mom’s macaroni and cheese. Below is Martha Stewart’s macaroni and cheese. It’s an adult version of mac and cheese, and oh so good. Great for entertaining and winning kudos.

Martha Stewart Macaroni and Cheese

* 8 tablespoons (1 stick) unsalted butter, plus more for dish
* 6 good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
* 5 1/2 cups milk
* 1/2 cup all-purpose flour
* 2 teaspoons salt
* 1/4 teaspoon freshly grated nutmeg
* 1/4 teaspoon freshly ground black pepper
* 1/4 teaspoon cayenne pepper, or to taste
* 4 1/2 cups grated sharp white cheddar cheese, (about 18 ounces)
* 2 cups grated Gruyere cheese, (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
* 1 pound elbow macaroni

Directions

1. Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot. Serves 12.

These cookies come out perfect every time. I’ve made them so many times that the page is wrinkled and stained.

Cowboy Cookies
3/4 cup sugar
3/4 cup packed brown sugar
1 cup butter
2 teaspoons vanilla
2 eggs
1 2/3 cup flour
1 teaspoon baking soda
1 cup rolled oats
2 cups chocolate chips
1 cup coconut
1 cup rice crispies

Heat oven to 325 degrees. Microwave butter so it’s partially melted. Cream sugars and butter together. Add vanilla and eggs. Stir. Add flour, soda, and oats. Mix well. Add chips and coconut. Mix again. Fold in rice crispies. Taste for yumminess. Drop dough by large spoonfuls, about 2 inches in diameter, on ungreased cookie sheet.

Bake at 325 degrees for 20 minutes. Rotate pans in oven so that the bottom pan goes to the top and the top pan goes to the bottom shelf. Bake another 3 to 5 minutes, until slightly brown on edges and on top. Remove cookies to a cooling rack. Eat while hot! Mmmm. Makes 24 large cookies.

Mocha Logs
1 cup butter
3/4 c sugar
1 egg
1 t vanilla
2 1/4 c flour
2 T instant coffee crystals
1/4 t baking powder
1/2 t salt
semisweet chocolate, melted
finely chopped walnuts

Cream butter and sugar; beat in egg and vanilla. Stir flour, coffee crystals, baking powder, and salt into creamed mixture. Hand roll into 2 inch to 3 inch logs. Place on ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Cool. Dip both ends of each cookie into melted chocolate, then coat with nuts. Enjoy every bite.