Recipe Box Swap

Randi is hosting a recipe box swap on her blog today, and the theme she chose is cookies and bars. I'm glad she did, because I love to bake cookies. Or, as they say in the midwest where I grew up, "baaahhhrs". My relatives who visit here will recognize these beloved favorites, because they come from our family cookbook. I thought about posting something new and different for their sakes, but I just can't pass up the opportunity to share these tried and true stand-bys with some new friends. The "Hip Padder" and "Fudge Full" recipes are very similar, but I like them both equally so I couldn't seem to choose one over the other. The pumpkin bars are wonderful in autumn. The house smells like fall when they are in the oven!

Please note: I have tried a number of times to edit this post to add proper spacing. I don't know HTML and can't figure out why I can't get spaces in this post. Sorry these recipes are all run together!

"Hip Padders"

1 can sweetened condensed milk

6 ou. chocolate chips

2 T. butter

Melt the above in a microwave until smooth, then stir in 1 teaspoon of vanilla.

Crust:

1/2 c. butter

1 c. brown sugar

1 egg

1/2 t. salt

1 t. vanilla

1 1/4 c. flour

1 1/2 c. oatmeal

1 t. baking soda

1 c. nuts (optional...I leave these out when I make them)

Mix crust ingredients. Press 3/4 of crust into a buttered 9x13 pan. Add filling. Sprinkle remaining crust on top. Bake at 350 for 20 minutes.

"Fudge Full Peanut Butter Bars"

1 package yellow cake mix

1 cup peanut butter

1/2 cup melted butter

2 eggs

Combine in a mixing bowl. Stir until dough holds together. Press 2/3 of dough into the bottom of an ungreased 9x13 pan. Reserve remaining dough for topping.

Filling:

12 ounces chocolate chips

1 can sweetened condensed milk

2 T. butter

1/2 t. salt

1 c. flaked coconut (Angel flake)

2 t. vanilla

In a saucepan, combine chocolate chips, milk, butter and salt. Melt over low heat, stirring constantly until smooth. Remove from heat, stir in coconut and vanilla. Spread filling over dough in pan. Crumble reserved dough over filling and press down lightly. Bake at 350 for 20-25 minutes until light golden brown.

(Note: If you are not a coconut lover, you can leave it out. I have made this both ways and it turns out fine without it.)

"Pumpkin Bars"

2 c. flour

2 c. sugar

2 t. baking powder

1 t. baking soda

1 c. oil

4 eggs

1/2 t. salt

16 ou. can of pumpkin

2 t. cinnamon

1 t. pumpkin pie spice

1 c. chopped nuts (optional)

Combine all ingredients in a large bowl and mix on medium speed until well blended. Pour into greased and floured 10x15 inch pan. Bake at 350 for 20-25 minutes. Allow to cool slightly before frosting.

Frosting:

3 ounce package cream cheese

6 T. butter

1 t. vanilla

2 c. sifted powdered sugar

Beat together and spread on bars.