Giesbrecht Family Recipes

18 ounces white chocolate chips 1 can sweetened condensed milk ¼ cup unsalted butter, cut into pieces 1 teaspoon peppermint or vanilla extract 1 cup crushed peppermint candies, divided Line a 8 inch baking pan with parchment paper, leaving 3 inches hanging over each side. In a double boiler, place white chocolate chips, condensed milk and butter. Melt over low heat, stirring constantly. Remove from heat and add extract and ½ cup crushed peppermint candies. Pour mixture into prepared pan and sprinkle remaining candies over. Chill in refrigerator for at least 2 hours to overnight. Cut and serve!

1 ½ sticks oleo 1 ½ cup flour ½ cup powdered sugar 1 small package instant pudding ½ cup chopped pecans 8 ounces cream cheese 1 cup Cool Whip Use 9x13 inch pan. Begin with first layer of oleo, flour and pecans. Press in bottom of pan and Bake for 15 minutes at 350 degrees. Let cool. Mix cream cheese, powdered sugar and Cool Whip. Spread on crust and cool. Then prepare pigging according to package instructions and pour on Cool Whip.

2 cups butter 24 ounces chocolate chips 4 cups flour 2 cups brown sugar 2 teaspoons soda 1 teaspoon salt 2 cups sugar 18 ounces Hershey Bar (grated) 5 cups blended oatmeal 4 eggs 2 teaspoons baking powder t teaspoons vanilla 3 cups chopped nuts (your choice) Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour oatmeal, salt, baking powder, and sold. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375. Makes 9-10 dozen cookies