Mix first 4 ingredients and boil 1 minute. Remove from heat. Add remaining ingredients. Drop quickly by teaspoon onto wax paper. Coconut, nuts or chocolate chips may be added instead of peanut butter. Yields 24 servings. Edna Mae Rissler, Barnett, Mo.

Sweet Graham Snacks
12 graham crackers, broken into quarters
1 cup butter
1/2 cup sugar
1/3 cup ground nuts of choice

Line a 15x10x1-inch baking pan with graham crackers. In saucepan, bring butter and sugar to a boil for 2 minutes. Remove from heat; stir in nuts. Spoon the mixture over the graham crackers. Bake at 325° for 10 minutes. Immediately remove from pan to foil. Cool and break apart. Yields 3 dozen. Ruth Yoder, Windsor, Mo.

After-School Snack
2 graham crackers
Peanut butter, creamy or crunchy
Banana

Spread one side of each graham cracker with peanut butter. Slice banana and place slices on graham cracker. Place other graham cracker on top of the sliced banana. Yields one sandwich. Martha Powell, Centralia, Mo.

Apple Dip
1 (8 oz.) pkg. cream cheese
1 cup marshmallow cream
2 cups Cool Whip
1 tbls. pineapple juice apples or other fresh fruit

Stir all ingredients together with wire whisk until smooth, serve with sliced apples or other fresh fruit. Mrs. Abel Leinbach, Versailles, Mo.

No-Bake Energy Cookies
1 1/3 cups creamy or chunky peanut butter
2/3 cup honey
1 1/2 cups nonfat dry milk powder
1/2 cup wheat germ
1 1/2 tsp. coconut flavoring
1/2 cup coconut (optional)

Combine all ingredients in a bowl. Press into an 8x8-inch pan, cover and refrigerate. Cut into small squares or roll into small balls, cover and refrigerate. Yields 24 servings. Marie Wheeler, Mound City, Mo.

Dirt Dessert
1 large pkg. Oreo cookies
1 (12 oz.) container Cool Whip
1 (8 oz.) pkg. cream cheese, softened
1 cup powdered sugar
1 stick margarine
2 cups milk
1 (3 oz.) box instant French vanilla pudding
1 tsp. vanilla

Crush large package of Oreo cookies and put half of crumbs in a 23x6x6-inch tray or 11x17-inch pan. Reserve remaining crumbs for topping. In mixer, blend Cool Whip, cream cheese, powdered sugar and margarine. In another bowl, combine milk, pudding mix and vanilla. Mix according to directions on box. Combine the cheese mixture with pudding, mixing well and pour over first layer of crumbs. Sprinkle the remaining Oreo cookie crumbs over the top. Refrigerate until ready to serve. Yields 10 to 15 servings. Josephine Steinman, Argyle, Mo.

Chewy Lemon Bars
1 lemon cake mix
1 egg
1/2 cup butter, melted
3 3/4 cups powdered sugar
2 eggs, beaten
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla

Preheat oven to 350°. Mix together cake mix, egg and butter. Spread into a greased 9x13-inch pan. In separate bowl, mix powdered sugar, eggs, cream cheese and vanilla; stir until smooth. Spread evenly over bottom layer. Bake 30 to 40 minutes until top layer turns a light golden brown. Yields 12 to 15 bars. Sharon Feldewert, Wentzville, Mo.

Tuna Puff Sandwiches
1 (6.5 oz.) can tuna
1 1/2 tsp. mustard
1/4 tsp. Worcestershire sauce
1/4 cup mayonnaise
2 tbls. green peppers, chopped
3 hamburger buns, split
6 tomato slices
1/2 cup mayonnaise
1/4 cup American cheese, shredded

Blend first 5 ingredients; pile on bun halves. Top each with tomato slice. Blend 1/2 cup mayonnaise with cheese; spread on top of tomato slices. Broil 4 inches from heat until topping puffs and browns. Yields 6 servings. Miriam Yoder, Clark, Mo.

Gone Fishin' Snack Mix
10 tbls. butter 10 tsp. Worcestershire sauce
4 tsp. powdered BBQ seasoning
4 cups bite-size pretzel Goldfish crackers
4 cups bite-size corn squares cereal
4 cups bite-size original Goldfish crackers
4 cups mixed nuts

Preheat oven to 250°. Melt butter in saucepan over low heat; stir in Worcestershire sauce and BBQ seasoning. Pour melted seasoning over snack mixture, coating well. Spread on a cookie sheet. Bake for 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Store in an air tight container. Yields 32 servings. Betty Mayo, Huntsville, Mo.  

Can't Leave Alone Bars
1 yellow cake mix
2 eggs
1/3 cup vegetable oil
1/2 cup butter
1 cup chocolate chips
1 (14 oz.) can Eagle Brand milk

Mix together cake mix, eggs and oil. Press into bottom of a 9x13-inch baking pan, reserving 3Ú4 cup for the top. Melt butter, chocolate chips and milk. Pour over crust. Put small dabs of reserved crust over top. Bake at 350° for 35 to 40 minutes. Do not over bake. Yields 12 to 15 bars. Mrs. Chester Lambright, Clark, Mo.