CROSS SOUND LODGE SHEET COOKIE

3 cups shortening

3 cups sugar

6 eggs

4 1/2 cups flour

3 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp salt

1 1/2 cups oats

1 1/2 cups chopped pecans

1 1/2 cups shredded coconut

1 1/2 cups Nestle Toll-House chocolate chips

Preheat the oven to 350°. In a large mixing bowl, combine the first seven ingredients and stir until thoroughly mixed. Stir in the last four items and pour mixture into butter greased sheet pans. Bake for 10-12 minutes. Remove from oven and let stand for 5 minutes. Cut into squares.

My Dad and I went fishing for salmon and halibut at the Cross Sound Lodge in Elfin Cove, Alaska. They served a generous plate of these treats when we would get back to the lodge each afternoon!

CABOOM! TRAIL MIX

3 oz. Package thin sliced pepperoni

1/2 lb.  Blanched almonds

1/2 lb.  Cashews

1/2 lb.  P-Nuts

1/4 cup  honey

1/4 cup  CaBoom! Chili Fixins’

 

Pre-heat oven to 350º. Place the pepperoni in a large, flat baking pan and bake for 15 minutes, separating slices as they cook. Remove pan from oven and add the nuts stirring to mix with the pepperoni. Bake for 10 minutes. Drizzle the mix with honey and return to oven for 5 minutes. Sprinkle with Chili Fixins’ and stir to distribute spice. Bake for 5 more minutes, then drain on paper towels.  Makes about 4 cups.

FIRE DUST’D FUDGE

2 cups sugar

2/3 cups milk

1 pint marshmallow cream

1 cup Fire Dust’D P-Nut But’R

1 tsp vanilla

 

Combine sugar and milk in a saucepan, cook until you can form it into a soft ball. In a bowl, combine marshmallow cream and P-Nut But’R. Add the cooked mixture and vanilla, mix well. Pour into a butter greased pan, cool and cut into squares.