2. Things needed: 1. 1 cup unsweetened cocoa powder 2. 2 cups of white sugar 3. ½ cup of vegetable oil 4. 4 eggs 5. 2 teaspoons vanilla extract 6. 2 cups all- purpose flour 7. 2 teaspoons baking powder 8. ½ teaspoon salt 9. ½ cup confectioners’ sugar Directions: 1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours. 2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets. 3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

3. Things needed: 1. 1 cup of butter 2. 1 Teaspoon vanilla extract 3. 6 tablespoons of confectioners’ sugar 4. 2 cups all- purpose flour 5. 1 cup chopped walnuts 6. 1/3 cup confectioners’ sugar for decoration Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet. 3. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

4. Things needed: 1. 1 (12 ounce) package vanilla wafers 2. 2 (8 ounce) packages cream cheese 3. ¾ cup white sugar 4. 2 eggs 5. 1 teaspoon vanilla extract 6. 1 (21 ounce) can cherry pie filling Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners. 2. Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup. 3. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top. 4. Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

5. Things needed: 1. 8 fresh peaches - peeled, pitted and sliced into thin wedges 2. 1/4 cup white sugar 3. 1/4 cup brown sugar 4. 1/4 teaspoon ground cinnamon 5. 1/8 teaspoon ground nutmeg 6. 1 teaspoon fresh lemon juice 7. 2 teaspoons cornstarch 8. 1 cup all-purpose flour 9. 1/4 cup white sugar 10. 1/4 cup brown sugar 11. 1 teaspoon baking powder 12. 1/2 teaspoon salt 13. 6 tablespoons unsalted butter, chilled and cut into small pieces 14. 1/4 cup boiling water Mix together: 1. 3 tablespoons white sugar 2. 1 teaspoon ground cinnamon Directions: 1. Preheat oven to 425 degrees F (220 degrees C). 2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes. 3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. 4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

6. Things needed: 1. 2 tablespoons butter 2. 2 tablespoons all- purpose flour 3. 1 teaspoon salt 4. 1 teaspoon white sugar 5. ¼ cup onion, diced 6. 1 cup sour cream 7. 3 (14.5 ounce) cans French style green beans, drained 8. 2 cups shredded Cheddar Cheese 9. ½ cup crumbled buttery round crackers 10. 1 tablespoon butter, melted Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat. 3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese. 4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.