Butter Finger Dessert Bar

1	cup butter or margarine
2	cups all-purpose flour
1/4	tsp. salt
2	tsp. Imperial granulated sugar
4	eggs, well beaten
2	cups pecans
2	cups Imperial brown sugar
1/4	cup all-purpose flour
2	tsp. baking powder
1	cup coconut, shredded

Icing

3	cup butter or margarine
3	cups Imperial 10X powdered sugar
6	tbls. butter or margarine
2-3	tbls. milk or cream
2	tsp. vanilla
	Red food coloring

Preheat oven to 375°. Mix together butter, 2 cups flour, salt and sugar until crumbly. Press into a 9x13-inch pan. Bake for 10 to 15 minutes. While baking, mix eggs, pecans, brown sugar, 1/4-cup flour, baking powder and coconut. Spread over cooked pastry and bake 15 minutes longer; set aside. Combine icing ingredients, mixing well; spread evenly over top after cooled. Cut into 1x1 1/2-inch squares. Yields 36 servings. Ruth Troyer, Windsor, Mo.
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Peanut Butter Fingers

1/2	cup butter
1/2	cup sugar
1/2	cup brown sugar, firmly packed
1	egg, unbeaten
1/3	cup peanut butter
1/2	tsp. soda
1/4	tsp. salt
1	tsp. vanilla
1	cup flour
1	cup quick oats
1	(6 oz.) pkg. chocolate chips
1/2	cup powdered sugar
1/4	cup peanut butter
2-4	tbls. milk

Cream together butter, sugar and brown sugar well. Blend in egg, 1/3 cup peanut butter, soda, salt and vanilla. Stir in flour and rolled oats, mixing well. Spread into a greased 9x13-inch pan. Bake at 350° for 20 minutes. Sprinkle with chocolate chips while hot; spread chocolate evenly. Combine powdered sugar, 1/4 cup peanut butter and milk. Mix well and drizzle over top. Allow to cool and cut into bars. Yields 4 dozen. Mrs. Joni L. Miller, Clark, Mo.
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Creamy Cherry Delight

1	cup flour
1/2	cup nuts
1	tbls. sugar
1	stick margarine
1	(8 oz.) pkg. cream cheese, softened
1	cup powdered sugar
1	cup prepared whipped topping
1	(14 oz.) can cherry pie filling
	Chocolate squares

Mix flour, nuts, sugar and margarine, cutting together with a fork or pastry cutter; pat into a 9x13-inch pan to make crust. Bake at 350° for 15 to 20 minutes; allow to cool completely. While cooling, cream together cream cheese, powdered sugar and whipped topping. Spread evenly on cooled crust. Top with cherry pie filling. Refrigerate for several hours before serving. Garnish with whipped topping and grated chocolate or chocolate curls. Yields 12 servings. Jennifer Zimmerman, Tunas, Mo.
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Valentine Berries and Cream

8	(1 oz.) semisweet chocolate squares
1	tbls. shortening
2	(3 oz.) pkgs. cream cheese, softened
1/4	cup butter or margarine, softened
1-1/2	cups confectioners sugar
1/3	cup baking cocoa
2	tbls. milk
1	tsp. vanilla extract
2-1/2	cups whipping cream, whipped
1-1/2	cups fresh strawberries, halved

Line a 9-inch heart-shaped or square baking pan with foil; set aside. In a heavy saucepan over low heat, melt chocolate and shortening, stirring until smooth. Pour into prepared pan; coat the bottom and 1 1/2-inches up the sides with the chocolate mixture. Refrigerate for 1 minute; re-coat sides of pan. Refrigerate for 30 minutes or until firm. Using foil, lift chocolate shell from pan. Remove foil and place the shell on a serving plate. In a mixing bowl, beat cream cheese and butter until smooth. Combine confectioners sugar and cocoa; add to creamed mixture. Add milk and vanilla; beat until smooth. Gently fold two-thirds of the whipped cream into cream cheese mixture; spoon onto heart. Using star tip #32 with a pastry or plastic bag, pipe remaining whipped cream around edges. Garnish with strawberry halves. Yields 8 to 10 servings. Mrs. Clarence E. Miller, Clark, Mo.
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Cow chips

2	cups sugar
1/2	cup milk
1/2	stick butter
1/2	cup baking cocoa
1	tsp. vanilla
1/2	cup peanut butter, smooth or crunchy
2-1/2 - 3-1/3	cups quick oats

Bring sugar, milk and butter to a boil; remove from heat. Add baking cocoa, vanilla and peanut butter. Stir in enough oats to thicken batter. Drop by spoonfuls onto wax paper and let set until firm. Yields 2 1/2 dozen. Martha B. Miller, Clark, Mo.
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Cream Puff Heart

1	cup water
1/2	cup butter
1	cup flour, sifted
4	eggs
1	(3.5 oz.) pkg. vanilla pudding mix
1-1/2	cups milk
1	cup heavy cream, whipped
1	tsp. vanilla
2	(10 oz.) pkgs. frozen strawberries, drained
	Confectioners sugar

Fold a 9x8 1/2-inch piece of paper in half, lengthwise. Sketch 1/2 of a heart on it and cut the heart out. Lay flat on a baking sheet and trace around the heart with a pencil. Lightly grease the baking sheet. Heat water and butter to boiling. Reduce heat to low; add flour and stir vigorously until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, one at a time, until smooth after each addition. Drop mixture by spoonfuls, with sides touching, onto heart outline on baking sheet. Bake at 400° for 45 minutes; cool on rack. While cooling, prepare cream filling by combining vanilla pudding with milk. Follow package directions for preparation and allow to cool. When cooled, fold in whipped heavy cream and vanilla. Cut off top of shell and fill with cream filling. Top cream filling with strawberries and replace shell. Dust with confectioners sugar and serve at once. Yields 8 servings. Terrie Mathis, Newburg, Mo.
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Hearts Desire Pizza

1	(17.3 oz.) tube large refrigerated biscuits
1	(14 oz.) jar pizza sauce
1-1/2 - 2	cups toppings of choice
1-1/2	cups mozzarella cheese, shredded
1-1/2	cups Cheddar cheese, shredded

Cut eight 6-inch square pieces of aluminum foil; place on baking sheet. Lightly coat foil with non-stick cooking spray; set aside. On a lightly floured surface, roll each biscuit into a 5-inch square. Cut a 1-inch triangle from center top and place on center bottom, forming a heart. Press edges to seal. Transfer to aluminum foil squares. Spoon pizza sauce over dough to within 1/4-inch of edges. Sprinkle with desired toppings and cheeses. Bake at 425° for 10 to 15 minutes or until golden brown. Yields 8 servings. June Mullins, Livonia, Mo.
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Sherry's Oatmeal Raisin Cookies

1	cup raisins
1/2	cup shortening
1	cup sugar
2	eggs, beaten
1/4	cup milk
1-2/3	cups oatmeal
1-1/2	cups flour
1	tsp. baking soda
1/2	tsp. salt
1	tsp. cinnamon

Rinse raisins in hot water and drain. Cream together shortening and sugar. Add eggs and milk. Thoroughly mix in raisins, oatmeal, flour, baking soda, salt and cinnamon. Drop by spoonfuls onto greased baking sheets. Bake at 350° for 12 minutes. Yields 3 dozen. Mary E. Miller, Clark, Mo.
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