CHOCOLATE SHEET CAKE
2 cups flour
2 cups sugar
3 ½ tbs. cocoa
1 stick oleo
1 cup water
½ cup Crisco shortening
2 eggs
½ cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
pinch salt

Mix sugar and flour. In a separate bowl, mix cocoa, oleo, water, and Crisco. Beat eggs and add to buttermilk and baking soda. Combine the two mixtures and add a pinch of salt and vanilla. Preheat and bake at 400 degrees for 15-20 minutes. Have icing ready when cake comes out of oven

Icing:
1 stick oleo
3 ½ tbs. cocoa
6 tbs. milk
pinch salt
box/bag powdered sugar
1 tsp. vanilla
½ cup pecans
marshmallows (optional)

CHEESE CRISPS
2 sticks oleo
2 cups flour
2 cups sharp cheddar
2 cups Rice Crispies
½ tsp. cayenne pepper (ground red pepper)

Roll mixture into quarter-sized balls and press with a fork while making a criss-cross pattern. Bake 10-12 minutes at 375 degrees.

PEA PICKING CAKE
1 box butter recipe cake mix
1 can mandarin oranges and juice
3 eggs
½ cup oil

Mix all ingredients and bake in 3 round cake pans to make 3 layers. 350 degrees until done. Ice while warm between layers and the tops and sides of cake. Toothpicks can be used to help keep layers straight, but be sure to inform those eating the cake!

Icing:
1 large container whipped topping
1 small can crushed pineapple and juice
1 small box vanilla instant pudding

LEMONADE PIE
1 can sweetened condensed milk
1 small can frozen lemonade (thawed)
1 small container whipped topping
graham cracker crust

Mix condensed milk and lemonade, and fold in whipped topping. Pour mixture into graham cracker crust and chill for at least 3 hours.

UNBAKED COOKIES
1 cup sugar
3 tbs. cocoa
1/3 cup milk
2 tbs. oleo
¼ cup peanut butter
1 ½ cups oats
1 tsp. vanilla

Mix sugar, cocoa, milk, and oleo, and boil for 2 minutes. Remove from heat and add vanilla, peanut butter, and oats. Spoon onto waxed paper to cool.