I love the discussion area of this River Place site. I thought I would share this great recipe with my neighbors!

World's Best Cookies:

1 stick butter
1 stick margarine
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons vanilla
3/4 cup Crisco oil
1 egg
3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup finely chopped nuts
1 cup Old-fashioned Quaker Oats
1 cup shredded coconut
1 cup Rice Krispies


Preheat oven to 325 degrees F. In mixing bowl, cream butter and margarine. Add sugars, vanilla, and oil. Beat until smooth. Add egg and beat again until smooth. Add flour, salt, baking soda, and cream of tartar. Add nuts, oats, coconut and Rice Krispies. Fold in until well blended. Cover bowl with waxed paper and refrigerate for an hour. Dough will be stiff enough to handle. Spray cookie sheets lightly. Pinch off small piece about the size of a marble. Flatten with your fingers. (Regular size cookie sheet will hold 24) Bake for 8 to 10 minutes. After taking them out of the oven, leave on the cookie sheets for a few minutes. Cool on racks.



By Julie

Thank You!

Thank You for the recipe, I printed it out and will make them soon! They look like they will be great.

Gina



By Gina

Lemon Bars! Yumm

Lemon Bars

Lemon Cake Ingredients:
16 ounces store bought angel food cake mix
1 (22-ounce) can lemon pie filling
1 cup finely shredded coconut

Top Creamy Frosting Ingredients:
8 ounces cream cheese, softened
1/2 cup butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla
Lemon zest, for garnish


Bottom Lemon Cake: In mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add any liquid). Spread this mixture in a 10 by 15-inch baking pan. Bake for 30 minutes in a preheated 350 degree F oven. Cool.

Top Creamy Frosting: Combine all ingredients until blended well. Frost the Bottom Lemon Cake. Garnish with sprinkles of lemon zest and cut into 1 1/2 by 2 1/2-inch bars. Cover and refrigerate overnight for better flavoring.