This one is good and easy to make -- not sure if you want something this casual Chill Chasers 1 20 oz box devil's food or dark chocolate cake mix (tested with Duncan Hines) 1 tsp ground cinnamon 1 tsp ancho chili powder 1/4 to 1/2 tsp cayenne (I used 3/8 tsp) 1 egg 1/4 c water 1 cup mini semisweet chocolate chips 1/2 cup sliced almonds, very finely chopped Stir spices into cake mix in mixing bowl. Add egg and water, then stir in chocolate chips. Divide dough (a bit sticky) into half and shape each into a roll about 1-1/2 inches in diameter. Roll each roll in the finely chopped almonds, then wrap in waxed paper and chill or freeze several hours. Slice chilled dough about 1/4" thick and place on greased cookie sheet. Bake at 350 degrees about 12 min. Makes about 3 dozen. I was thinking that a Texas Sheet Cake would also be good made with a similar amount of chili and cayenne in the cake batter. I want to try that. Here's the classic recipe -- Texas Sheet Cake 2 cups flour 2 cups sugar 1 tsp. cinnamon 1 cup butter or margarine 4 Tbsp. cocoa 1 cup water 2 eggs ý cup buttermilk 1 tsp baking soda 1 tsp vanilla Prepare a 9x13 pan or a sheet pan (11x15 �" cake will be thinner) by greasing and flouring or spraying with nonstick spray. Measure flour, sugar and cinnamon into a mixing bowl. Place butter, cocoa and water in small saucepan and bring to a boil, stirring frequently. Turn off heat and pour hot mixture over flour mixture and stire to blend. Add eggs. Dissolve baking soda in buttermilk and add to mixture with vanilla. Blend together. Bake at 350 until cake tests done in center (about 25-30 min for sheet pan and about 35 min for 9x13). Make frosting while cake is still hot and pour over warm cake. Spread just enough to cover cake and let cool without disturbing. If you want to use buttermilk powder, add the powder (2T) to the flour and sugar and mix well. Dissolve the baking soda in ý c water and add with vanilla. Chocolate Fudge Icing 1 cup sugar or 1 lb powdered sugar (1 box or ý large bag) ý cup (1 stick) butter or margarine 4 T cocoa ü cup milk 2 tsp vanilla 1 cup pecans (optional) Mix all ingredients in a medium saucepan and bring to a boil over medium heat. Mix well from beginning to avoid lumps. Stir constantly and boil for 1 minute. Remove from heat and beat until thick enough to spread on cake. Spread over warm cake, spreading just to move into corners. Icing will cool and form a skin that will crack and crinkle if you continue to spread, but it will usually settle over the warm cake on its own.

Here is the long-ago original recipe from the Quaker Oatmeal box. I understand the one printed there now is different. This is the one that I have always used and everyone enjoys so very much Original Quaker Oatmeal Cookies 3 cups Quaker oats, (quick or old fashioned, uncooked) 1 cup all purpose flour 1 tsp salt 1/2 tsp baking soda 3/4 cup vegetable shortening 1 cup firmly packed brown sugar 1/2 cup granulated white sugar 1 egg 1/4 cup water 1 tsp vanilla Heat oven to 350. Grease cookie sheet. Combine oats, flour, salt and baking soda. In large bowl, beat together shortening, sugars, egg, water and vanilla until creamy. Add dry ingredients, mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake for 12 to 15 minutes. For variety you can add chopped nuts, raisins, chocolate chips or coconut

Hi Cheryl! This one is T and T. I have made it several times. Hot Buttered Rum Mix 1 lb. light brown sugar 1 lb. confectioner's sugar 1/2 lb (2 sticks) butter - room temp 1 qt vanilla ice cream - slightly melted Light rum ground nutmeg Combine the first 4 ingredients with a mixer and store in the freezer. For one drink, put 2 tbsp of ice cream mixture in a mug. Add 1 shot of rum and fill the mug with boiling water. Garnish the top with nutmeg. Enjoy! Stacy

I assume shrimp is OK??? HOT ARTICHOKE SPINACH DIP (serves 12) 10 oz frozen choppe spinach, thawed & drained 14 oz can artichoke hearts, drianed 1 cup mayonnaise 1 1/2 cups Parmesand, shredded 1 1/2 cups Monterey Jack, shredded Garlic salt to taste 2 tsp Tabasco Melba toasts Preheat oven to 350°. Squeeze excess water from thawed spinach. Finely chop artichoke hearts. Combine all ingredients & mix thoroughly. Pour into a 1 1/2 qt ovenproof dish. Bake 30 minutes. Serve warm with Melba toasts & crackers.~~A Slice of Paradise JUNIOR LEAGUE SEAFOOD DIP (serves 6-8) 1 round loaf of French or Italian bread 1 cup grated Cheddar 1 cup chopped onion 1 cup tiny shrimp or crabmeat, coarsely chopped 1 cup mayonnaise Cubed French or Italian bread Preheat oven to 350°. Slice off the top of the bread & hollow out the center to form a bowl. Cut the bread from the center into cubes & set aside. Mix the grated cheese, onion, shrimp & mayo by hand or in a processor until just blended. Transfer to the hollowed bread, place on a cookie sheet, & bake 20 minutes until bubbly. Serve w/crackers & the reserved bread cubes. Can also be baked in a buttered casserole & served w/bread or crackers.~~Without Reservations SPICY SHRIMP SPREAD (2 cups) 8 oz pkg cream cheese at room temperature 2 TBL chopped onion 2 TBL sour cream 1 TBL creamed horseradish 1/4 tsp salt Dash pepper 8 oz cooked shrimp, chopped Preheat oven to 375°. Butter a shallow baking dish. In a mixing bowl, combine the cream cheese, onion, sour cream, horseradish, salt & pepper. Stir until thoroughly blended, then fold in the shrimp. Transfer to the prepared dish & bake 20 minutes or until bubbly. Serve hot or cold.~~~Delicioso