Fay's To-Die-For Rocky Road

2 - 8 oz Hershey's milk chocolate bars
1 cup butter
1-1/2 cups chopped walnuts
Kraft miniature marshmallows (enough to cover bottom of 8x8 pan and to put a few more on top!)

Melt together in a double boiler. Stir slightly and mix well. (Do not let water in double boiler boil. It just needs to be hot enough to melt chocolate and butter.) When melted, add 1-1/2 cups chopped walnuts.

Butter 8 x 8 x 2 pan. Spread Kraft miniature marshmallows on bottom of pan. Pour part of chocolate/butter/walnut mixture over top and press it in between marshmallows. Press in more marshmallows (if needed) and rest of chocolate. Do not stir!

When cool, place in refrigerator until rocky road hardens. Then cut and devour!

John's Chewy (or Crispy) Oatmeal Scotchies

1-1/4 cup all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. bround cinnamon
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 tsp. vanilla or grated peel of 1 orange
3 cups old fashioned oats
1-2/3 cups Nestles Toll House butterscotch chips

Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla in large mixer bowl. Gradually beat in flour mixture. Stir in oats and butterscotch chips. Drop by rounded tablespoon onto ungreased baking sheets.

Bake in preheated 375 degree oven for 7 to 8 minutes for chewy cookies; 9 to 10 minutes for crisp cookies. Cool on baking sheet for 2 minutes. Remove to wire racks to cool completely. Makes about 4 dozen scrumptious cookies.

Fay's Fabulous Sticky Buns

Ooey, Gooey, Easy and Really Yummy!

1 cup packed brown sugar
1/2 cup corn syrup
1/2 cup butter or margarine
1 cup coarsely chopped pecans
1/2 cup sugar
1/4 cup ground cinnamon
2 tubes (17 ounces each) large refrigerated biscuits

In a saucepan, combine the brown sugar, corn syrup and butter/margarine; cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13 x 9 inch baking pan.

In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar. Place cut side down over brown sugar mixture. Bake at 375 degrees for 25-30 minutes or until golden brown. Invert onto a serving plate. Serve warm.

John's Scrumptious German Chocolate Thumbprint Cookies

Topping:

1 cup sugar
1 cup evaporated milk
1/2 cup butter or margarine, softened
1 teaspoon vanilla
3 egg yolks, beaten
1-1/2 cups flaked coconut
1-1/2 cups chopped pecans

Cookies:

1 pkg. Pillsbury Plus German Chocolate Cake mix
1/2 cup butter or margarine, melted

In heavy 2-quart saucepan combine sugar, milk, 1/2 cup butter, vanilla and egg yolks; blend well. Cook over medium heat for 10 minutes or until thickened and bubbly, stirring frequently. Stir in coconut and pecans. Remove from heat. Cool to room temperature.

Reserve 1-1/4 cups of topping mixture; set aside. In large bowl, combine cookie ingredients and remaining topping mixture; stir by hand until thoroughly moistened.

Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. With thumb, make indentation in center with rounded 1/2 teaspoonful of reserved 1-1/4 cups topping.

Bake 350 degrees for 10 to 13 minutes or until set. Cool 5 minutes, remove from cookie sheets. Cool completely. Makes about 5 dozen cookies.