2 cups flour 1 cup sugar 1 cup butter 16 ounces cream cheese 4 tablespoons of sugar 4 tablespoons of milk 2 eggs 2 tsp vanilla 16 ounces crushed pineapple, drained 2 cups flaked coconut 2 tablespoons of melted butter Directions: Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into an ungreased 9 x 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly. Mix together cream cheese, 4 tablespoons sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust. Combine coconut and 2 tablespoons of melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes. Cool and cut into desired size bars

3/4 cup maple syrup 2 tbsp. brown sugar 2 tbsp. ketchup 1 tbsp. vinegar 1 tbsp. tobasco sauce 1/2 tsp.salt 1 tsp. dry mustard Pork Ribs Boil ribs for 1 hour. Drain and cool. Mix above ingredients and pour over ribs. Cook at 350F for 1 hour covered and 15 minutes uncovered.

2 medium peaches, peeled and sliced 2 tsp. sugar 2 tbsp. quick cooking oats 1 tbsp. brown sugar 2 tsp. chopped nuts (almonds) 5 tsp. cold margarine or butter 1/4 tsp. almond extract Directions: In a bowl combine peaches and white sugar Combine oats, flour, brown sugar and nuts. cut in the cold butter until it resembles coarse crumbs. Sprinkle with extract and toss. Divide between two greased 1 cup baking dishes and bake at 375 F until golden, about 30 minutes.

1/2 C brown sugar 1/2 C corn syrup Combine and place in a double boiler to dissolve the sugar. Remove from heat and add: 1 C peanut butter 1C corn flakes (crushed) 1 C rice krispies 1 tsp vanilla Mix well and spread in a greased 8" pan. Icing 1 C brown sugar 6 tbsp cream (or milk) 2 tbsp butter Bring to a boil and add: 1/2 C icing sugar Mix well and spread over the squares. Refrigerate.

4 cups milk 1 egg, beaten 1 3-oz. package of Cook and Serve Vanilla Pudding 1 cup instant rice Combine milk, egg and pudding. Add rice. Cinnamon and raisins may be added (optional) Bring to a boil and remove from heat. Serve warm or cold topped with whipped cream.

2 - 3 lbs boneless pork tenderloin 1 C water 1 bottle liquid smoke salt & pepper garlic powder 18 oz bottle barbecue sauce Cook tenderloin, water and liquid smoke in a crockpot on high for about 7 hours. Take the pork out, clean the pot and pull pork. Return to pot. Sprinkle liberally with salt, pepper and garlic powder. Add 18 oz bottle of your favourite barbecue sauce. Cook on low for 1 to 2 more hours.

1 apple, cored and thinly sliced into matchsticks 1 1/2 tbsp. lemon juice 3 cups carrots, cut into matchsticks 1/2 cup fresh chives, chopped 1 tbsp. olive oil 1 tsp. sugar 1/2 tsp. salt 1/4 tsp. pepper 2 oz feta cheese, crumbled. Place apples in a large bowl and toss with lemon juice. Add carrots, chives, oil, sugar, salt, pepper and cheese. Toss and mix thoroughly.

2/3 cup of uncooked rolled oats 2/3 cup of light corn syrup 2 eggs beaten 2/3 cup of white sugar 1 teaspoon of vanilla 1 teaspoon of salt 2/3 cup of melted butter (or marjarine) cooled Mix together rolled oats, butter, sugar, corn syrup, eggs, vanilla and salt. Pour into an 8 inch unbaked pie shell. Bake for 1 hour at 350 degrees. Just before serving top with whipped cream.

Heat 2 cups of milk in heavy pot 1/2 tsp. salt 1/2 cup sugar 1/3 cup flour 2 eggs, separated 1/2 cup milk 1 tbsp. butter 1 tsp. vanilla 1 cup coconut 1/4 c. sugar Heat milk in a heavy saucepan. Mix flour, salt and sugar in a bowl. Add egg yolks to 1/2 cup of milk. Stir into hot milk and keep stirring until it thickens. Remove from heat; add butter, vanilla and coconut. Pour into baked pie shell. Use egg whites and sugar; beat until thick. Place over pie filling and bake at 350° F until golden.

2 cups graham wafer crumbs 3/4 cup butter 2 cups icing sugar 19 oz can crushed pineapple, drained 1 large Cool Whip (500 g) 2 eggs 3 ripe bananas Mix crumbs with 1/4 cup butter. Press into 9X13 inch pan. Beat eggs with remaining butter and icing sugar. Spread over crumbs. Slice bananas lengthwise, then lay on filling. Spread pineapple over this and then Cool Whip. Sprinkle with nuts and cherries. Cool.

1 small bottle of ginger ale 2 x 3 ounce cakes of Philadelphia Cream Cheese 1 package of lemon or orange jello 1 can of fruit cocktail Dissolve jello in hot ginger ale. When cool, add cheese and beat well. Mix in fruit and pour into mould or bowl. Serve when jelled.

1 tablespoon of butter 2 cups of white sugar 2 eggs 2 cups of flour 1 cup of sour milk 1 teaspoon of baking soda 2 cups of blueberries Cream butter and sugar. Add beaten eggs, flour, milk and baking soda and mix well. Add blueberries last. Pour into a 9 x 9 inch pan. Bake at 350 degrees F. until done.