Yummy Bars

½ cup butter, melted                                      
1 ½ cups graham cracker crumbs

1 14 oz. can Eagle Brand sweetened condensed milk

6 oz. chocolate chips

6 oz. butterscotch chips

3-½ oz. coconut

1-cup nuts, chopped

Directions:

Press ingredients lightly into greased pan in order given above.  Bake at 325* for 22 – 23 minutes in a glass pan.  Let sit for ½ our at least before cutting.

Thumb Print Cookies

Ingredients:

¾ cup nuts, chopped fine

¼ cup butter

¼ cup shortening

½ tsp. vanilla

¼ cup brown sugar

1 egg yolk, save the whites

1-cup flour

¼ TBS. salt

1 recipe of butter cream frosting in Christmas colors

Directions:

Sift flour and salt together.  Mix together all ingredients except chopped nuts.  Roll dough into balls the size of walnuts.  Beat egg white until frothy.  Dip balls in egg white and roll in nuts.  Bake 5 minutes at 375*.  Press thumb gently in center of each cookie.  Return to oven and bake another 8 minutes.  Drop or pipe frosting into thumbprint while cookies are warm.

Double Chocolate Baby Lava Cakes

3/4 C. Butter
1 C. Semisweet Chocolate Chips
1 recipe praline sauce (recipe follows)
3 eggs
3 egg yolks
1/3 c. sugar
1 1/2 tsp. vanilla
1/3 C. flour
3 T. Unsweetened Cocoa Powder
1/3 C. pecan halves - chopped

Preheat oven to 400 degrees. Lightly grease and flour six 1 - 1 1/4 Cup souffles dishes or 6 - 10 oz custard cups. Place dishes in a shallow baking pan an set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat; cool. Meanwhile, prepare praline sauce; cover and keep warm until needed. In a large mixing bowl beat eggs, egg yolks, sugar and vanilla with electric mixer until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low until just combined. Divide batter evenly among prepared dishes. Bake 10 minutes. Pull cakes from oven. Using a table knife, puncture the top of each cake and gently enlarge to make a dime sized hole. Slowly spoon about 1 Tablespoon of praline sauce into each cake. Return to oven. Bake 5 minutes more or until the cake edges feel firm. Cool in dished on a wire rack for 3 minutes. Loosen edges with a knife and slip out onto dessert plates. Stir the pecans into the praline sauce and spoon sauce onto cakes. Serve immediately.