• 5 and 1/3 cups of coconut
• 1 can sweetened condensed milk
• 3 teaspoons vanilla

Combine all ingredients, mixing well.  Drop from teaspoon 1 inch apart onto well greased cookie sheet.  Bake in a 350 degree preheated oven for 10 - 12 minutes until lightly browned.  Remove at once from baking sheet, using a spatula that has been sprayed with cooking spray.  Makes 5 dozen.

• 1 (12 ounce) package home style frozen egg noodles
• 1 can cream of mushroom soup
• 1/2 cup of milk
• 1/2 cup of water
• 2 cups shredded cheddar cheese
• 1 and 1/2 cups, cooked, diced turkey
• 1 and 1/2 cups frozen mixed vegatables, thawed
• 1/4 cup seasoned bread crumbs
• 2 tablespoons grated parmesan cheese

Cook noodles in boiling water for 20 minutes.  Drain.  Combine soup, milk, water and cheddar cheese in 3 quart saucepan.  Cook over medium heat, stirring until cheese melts and sauce is hot.  Stir in cooked noodles, turkey and vegetables.  Spoon into greased casserole dish.  Combine crumbs and grated parmesan cheese and sprinkle over top of casserole.  Bake uncovered in a 375 degree preheated oven for 30 - 45 minutes.

• 1 package yellow cake mix
• 3/4 cup margarine, melted
• 1 & 1/2 cups pecans or walnuts, chopped (divided use, 3/4 cup, 3/4 cup)
• 1 cup brown sugar, packed 
• 2 (8 ounce) pkgs of cream cheese (softened)

Preheat oven to 350 degrees.  Grease and flour 9X13 pan.  Stir together in a bowl until well mixed:  dry cake mix, margarine, 3/4 cup of the chopped nuts.  Press mixture evenly into the bottom of prepared pan. 

Stir together with a spoon until well mixed:  1 cup brown sugar and the 2 packages of softened cream cheese.  Spread evenly over mixture in pan.  Sprinkle with remaining nuts.  Bake 25 to 30 minutes or until edges are browned and cheese topping is set.  Cool completely before cutting into bars.  Store in fridge in an airtight container.

• 1 package yellow cake mix
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional)
• 1 cup butter (softened)
• 1/2 cup chopped nuts
• 1 (21 ounce) can peach pie filling
• 1 (16 ounce) can whole cranberry sauce
• Vanilla ice cream

Preheat oven to 350 degrees.  Combine dry cake mix, cinnamon and nutmeg in a bowl.  Cut in butter with a pastry blender until crumbly.  Stir in nuts; set aside.  Combine peach pie filling and cranberry sauce in an ungreased 13X9 pan, mix well.  Sprinkle with crumb mixture over fruit.  Bake for 45 to 50 minutes until golden brown.  Serve warm with vanilla ice cream.

• 1 cup chopped pecans
• 3/4 cup brown sugar
• 1/2 cup (1 stick) margarine or butter
• 1/2 cup semi-sweet chocolate chips

Butter square 9X9 pan.  Spread pecans in pan.  Heat brown sugar and margarine to boiling over medium heat, stirring constantly.  Boil 7 minutes stirring constantly.  Immediately spread evenly over pecans.  Sprinkle with chocolate chips.  Cover pan with cookie sheet.  Let stand about 1 minute or until chips soften.  Spread softened chips over candy.  While hot, cut into 1 & 1/2 inch squares.  Refrigerate until firm.  About 3 dozen candies. 

• 1 can (14 ounces) sweetened condensed milk
• 1 cup light corn syrup
• 1/8 teaspoon salt
• 2 tablespoons butter or margarine
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts (black walnuts are really good)

Line a square 8X8X2  pan with foil, leaving 1 inch of foil overhanging on opposite sides.  Butter foil that lines bottom of pan.

Heat milk, corn syrup and salt to boiling in heavy 1 and 1/2 quart saucepan over medium heat stirring constantly.  Cook over medium heat, stirring frequently, to 245 degrees on candy thermometer or until a small amount dropped in cold water forms a firm ball.  Stir in margarine, vanilla and walnuts until margarine is melted.  Immediately spread in pan; cool  Remove from pan, using foil to lift.  Cut into 1X1/2 inch pieces.  Wrap pieces individually in plastic wrap or waxed paper if desired.  About 10 dozen candies.