One of the cookbooks in my collection is the “Slide-n-Glide Recipes We’ve Tried.” Packed with recipes from Nevis school students, staff and community members, the cookbook was published in 2000 as a fundraiser for the new school playground.



Pumpkin Bars

Served at Fall Festival 1998

2 cups flour

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1 tsp. cinnamon

2 cups sugar

1 tsp. pumpkin spice

16-ounce can pumpkin

1/2 tsp. salt

4 eggs

2 tsp. baking powder

1 tsp. soda

1 cup oil

Combine dry ingredients. Add the rest of the ingredients and beat well. Spread in a greased 9-by-13-inch pan. Bake at 350 degrees for 30 minutes or until done.



Frosting:

8 oz. cream cheese, softened

2 cups powdered sugar

1 Tbsp. milk

1/2 cups butter

1 tsp. vanilla

Beat until smooth and spread on bars.



Fall Festival Cookies

A favorite at the 1999 cookie decorating stand.

1-1/2 cups powdered sugar

1 tsp. vanilla

1 egg

1 tsp. baking soda

1 cup butter

1/2 tsp. almond extract

2 1/2 cups flour

1 teaspoon cream of tartar

Cream butter, sugar, vanilla, almond extract and egg. Blend in flour, soda and cream of tartar. Refrigerate at least 2 hours. Roll 1/2 inch thick, cut into pumpkin shapes and bake at 375 degrees for 7-8 minutes. Frost, decorate and enjoy!



Reese's Peanut Butter Cup Cookies

By Lindsay Gooch

40 mini Reese's peanut butter cups

1/2 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1 tsp. vanilla

3/4 tsp. baking soda

1/2 tsp. salt

1-1/4 cups flour

Mix butter, peanut butter and white and brown sugars together. Add egg and remaining dry ingredients. Roll into walnut-sized balls. Bake in mini muffin tins at 375 degrees for 8-10 minutes. Press a Reese's cup into the center of each hot cookie so chocolate is even with the top of the cookie. Let cool for about 10 minutes before removing from the pan.



Caramel Popcorn

By Jessica Hand

15 cups popped corn

1 cup butter

1/2 cup light corn syrup

2 cups brown sugar

1 tsp. salt

1 tsp. soda

Bring sugar, salt, butter and syrup to a boil. Boil for 5 minutes. Pour over popcorn and stir well. Bake at 250 degrees for 1 hour, stirring every 15 minutes.



Salted Nut Roll Bars

By Janelle Klier

16-oz. jar dry roasted peanuts

3 Tbsp. butter

6-oz. bag peanut butter chips

1 can sweetened condensed milk

1 bag mini marshmallows

Microwave chips and butter for 1 minute. Add milk and stir. Microwave 2 minutes and add marshmallows. Layer half of the nuts in the pan and pour mixture on top. Top with remaining nuts. Press lightly and chill.



Rice Krispie Cookies

By Cassie Edwards

1/2 cup sugar

1/2 cup white syrup

Bring to a boil and add:

3/4 cup peanut butter

3 cups Rice Krispies

1/2 tsp. vanilla

Drop by the teaspoonful onto wax paper and cool before eating.



No-Bake Chocolate Cookies

By Richelle Rhodes

1/2 cup milk

2 cups sugar

1/2 cup butter

1/2 cup cocoa

1 tsp. vanilla

1/2 cup peanut butter

3-1/2 cups oatmeal

1/2 tsp. salt

Bring milk, sugar, butter, cocoa and salt to boil and cook for 1 minute, stirring constantly. Remove from heat and add vanilla, peanut butter and oatmeal. Stir well and drop by spoonfuls onto wax paper.

Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com or by mail to the Park Rapids Enterprise, 203 Henrietta Ave. North, Park Rapids, MN 56470 and they may appear in a future issue.