Bread pudding 
Recipe submitted by Steph Breth

• 3 cups soft bread, torn up
• 2 cups milk, scalded with 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1/4 teaspoon salt
• 1 teaspoon cinnamon or nutmeg
• 1/2 cup seedless raisins, optional

Place bread in a 1 1/2-quart baking dish. Blend in remaining ingredients. Place baking dish in pan of hot water, 1-inch deep. Bake at 350 degrees for 40-45 minutes or until knife inserted 1-inch from edge comes out clean. Serve warm with vanilla sauce.

Rhubarb dump cake
Recipe submitted by Steph Breth

• 4 cups rhubarb
• 3/4 cup sugar
• 1 3-ounce packet of berry Jell-O
• 1 13.25-ounce box yellow cake mix
• 1/2 cup butter, melted
• 1 cup water

Spray a 9-by-11 cake pan and dump rhubarb in. Sprinkle the Jell-O and sugar over the top. Mix the cake mix, butter and water together and pour over top of rhubarb combination. Bake at 350 degrees for 45-55 minutes.

Waffle cookies
Recipe submitted by Katie Shaw

• 1/2 cup melted butter
• 3/4 cup white sugar
• 2 eggs
• 6 tablespoons cocoa powder
• 1 cup flour
• 1 teaspoon vanilla

Frosting
• 1/2 cup semisweet chocolate chips
• 3 tablespoons cream
• 2 tablespoons butter
• 1 cup powdered sugar

Mix cookie ingredients together in a large bowl. Spoon batter into waffle iron. Cook in waffle iron for approximately 50 seconds, checking frequently. For the frosting, melt together chocolate chips and cream in a microwave-safe bowl for 30 second intervals, until melted and smooth. Add sugar and butter. Pour over waffle cookies.

Chocolate caramel bars
Recipe submitted by Carol Hoppe

• 50 caramel candies
• 2/3 cup evaporated milk
• 1 German chocolate box cake mix
• 3/4 cup melted butter
• 1 cup chopped nuts, optional
• 12 ounce bag of chocolate chips

Mix cake mix, butter, 1/3 cup evaporated milk and nuts, if desired, and mix well. Grease a 9-by-13 pan, pat half of mixture in pan and bake for 6 minutes at 350 degrees. Melt caramel candies with 1/3 cup evaporated milk in microwave. Pour caramel mixture over the baked cake. Then, sprinkle chocolate chips. Take remaining batter and drop small pieces all around and bake for an additional 15-18 minutes at 350 degrees.

Carrot cake
Recipe submitted by Ashley Heinen

• 1 1/2 cups sugar
• 2 cups flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla
• 3 cups shredded carrots

Combine ingredients, minus carrots, in a medium bowl and blend together. Mix carrots in with a spoon. Pour mixture into a 9-by-13 greased baking pan. Cook at 350 degrees for about 40 minutes.

Marshmallow popcorn bars 
Recipe submitted by Ashley Heinen

• 2 bags microwave popcorn
• 4 cups mini marshmallows
• 1/4 cup butter
• 3/4 cup chocolate chips or M&Ms

Microwave popcorn and set aside. Heat marshmallows and butter on stove top, stirring constantly, until melted thoroughly. Remove from heat. Add popcorn and chocolate candies to the marshmallow mixture, fold together and lightly press into greased baking sheet of your choice. 

Peanut butter cookies
Recipe submitted by Ashley Heinen

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 cup peanut butter
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/3 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Combine dry ingredients in a medium bowl. Add wet ingredients and mix thoroughly. Place on a cookie sheet and cook at 350 degrees for 15 minutes or until light brown. 

One-crust raisin pie
Recipe submitted by Regine Muellner 

• 1 cup raisins
• 1 cup water
• 1 cup sugar
• 2 tablespoons butter
• 2 eggs
• 1/2 cup milk
• 3/4 cup nuts

Wash raisins and put them into a sauce pan with water. Cover and boil for two minutes, then set aside. In medium bowl, beat together sugar and butter. Add eggs, lightly beaten, then milk. Add raisins and nuts and mix well. Pour mixture into an unbaked pie shell. Bake at 350 degrees for 45-50 minutes.

Fudge sauce
Recipe submitted by Brenda Goebel

• 1 cup sugar
• 1/3 cup cocoa
• 2 tablespoons flour (or a little more if you want a thicker fudge)
• Dash of salt

Mix dry ingredients well then add 1 cup hot water. Microwave until mixture boils.  When mixture boils, add 3 tablespoons butter and stir. This sauce is good warm and on top of hot water chocolate cake with whipped cream.

Hot water chocolate cake
Recipe submitted by Brenda Goebel

• 1/2 cup margarine
• 1-1/2 cups sugar
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 cup cocoa
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup boiling water

Mix margarine, sugar, eggs, milk and vanilla until combined well.  Add flour, cocoa, baking soda and salt.  After all is blended well, add 1 cup boiling water and stir.  Pour into a 9-by-13 baking pan. Bake at 325 degrees for 30 minutes.

Can’t leave alone bars
Recipe submitted by Brenda Goebel

• 1 package white cake mix
• 1 cup chocolate chips
• 2 eggs
• 1/4 cup butter, cubed
• 1/3 cup vegetable oil
• 14 ounces sweetened condensed milk

In a bowl, combine the cake mix, eggs and oil.  With floured hands, press two-thirds of the mixture into a greased 9-by-13 pan.  Set remaining aside.  In a microwave bowl, combine the milk, chocolate chips and butter.  Microwave uncovered, on high for 45 seconds and stir.  Microwave for 45-60 seconds longer or until chips and butter are melted.  Stir until smooth.  Pour over crust.  Drop teaspoons of the remaining cake mix over top.  Bake at 350 degrees for 20-25 minutes or until lightly browned.

Protein balls
Recipe submitted by Leah Brix

• 3 cups quick oats
• 1/2 cup vanilla protein powder
• 1 cup peanut butter
• 1/2 cup maple syrup or honey
• 1/4 cup mini chocolate chips
• 1/4 cup Craisins

Use stand mixer to mix all ingredients. Then use a cookie scoop to form into uniform balls. Chill on cookie sheet until set. Store in airtight container in fridge. 

Sheet pan pancakes
Recipe submitted by Leah Brix

• 4 cups pancake mix
• 2 cups milk
• 4 eggs
• 2 tablespoons vanilla extract
• Toppings: chocolate chips, berries, etc. (optional)

Mix pancake mix, milk, eggs and vanilla. Pour into an 18-by-13 jelly roll pan and top with toppings, if desired. Bake at 425 degrees for 15 minutes. Great for a large families. 

No-bake oatmeal cookies
Recipe submitted by Samantha Middendorf

• 2 cups sugar
• 1/2 cup butter
• 1/2 cup milk
• 1/3 cup cocoa powder
• 2 1/2 cups quick-cooking oatmeal
• 1/3 cup peanut butter
• 1/2 cup peanuts or coconut
• 2 teaspoons vanilla

In saucepan, combine sugar, butter, milk and cocoa powder and boil for 1 minute. Remove from heat and add oatmeal, peanut butter, peanuts/coconut and vanilla. Mix well and drop by tablespoonful onto waxed paper. Allow to cool completely. 

Caramel nut bars
Recipe submitted by Samantha Middendorf

• 1 cup quick-cooking oatmeal
• 1 cup brown sugar
• 1 cup flour
• 3/4 cup butter, melted
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 14-ounce package caramels
• 1/3 cup milk
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts

Combine first six ingredients; stir. Put all but 1 cup of dough in 9-by-13 pan. Press lightly. Bake at 350 degrees for 10 minutes. In the top of a double boiler, over boiling water, cook and stir caramels and milk until caramels are melted. Pour over crust. Top with chocolate chips and nuts. Sprinkle with remaining oatmeal mixture. Bake at 350 degrees for 10 minutes. 

Caramel apple pretzel salad
Recipe submitted by Samantha Middendorf

Sugared pretzels
• 1 cup pretzels, lightly chopped
• 1/2 cup pecans, chopped
• 3/4 cup brown sugar
• 3/4 cup butter, melted


Cream cheese mixture
• 8 ounces cream cheese, softened
• 3 cups diced apples (about 2 apples)
• 1/2 cup caramel sauce
• 3 cups whipped topping

Mix together pretzels, pecans, sugar and butter. Spread evenly on sheet pan with sides and bake at 400 degrees for 7 minutes. Allow to cool; then break into pieces. Beat cream cheese until smooth. Add in caramel sauce. Fold in whipped topping, followed by diced apples and sugared pretzels. Serve immediately. 

Rhubarb cake 
Recipe submitted by Elizabeth Golombiecki

• 1/2 cup butter
• 1 1/2 cup brown sugar
• 2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 cups diced rhubarb
• 1/4 cup sugar
• 1 teaspoon cinnamon 

Cream butter and sugar. Add egg and beat until smooth. Combine flour, baking soda and salt; add to wet ingredients. Fold in rhubarb and place in greased and floured pan. Sprinkle sugar and cinnamon on top. Bake at 350 degrees for 30 minutes. 

Surprise cookies 
Recipe submitted by Elizabeth Golombiecki 

• 1 3/4 cup flour
• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/2 cup milk
• 1 teaspoon vanilla
• Large marshmallows, cut in half

Frosting
• 3 cups powdered sugar
• 6 tablespoons butter, melted
• 1/4 cup cocoa powder
• 1/4 cup plus 2 tablespoons milk
• 3/4 teaspoon vanilla

Cream butter and sugar. Add egg, milk and vanilla. Then add flour, cocoa powder, baking soda and salt. Using a tablespoon or ice cream scoop, drop dough onto cookie sheet, spacing 2 inches apart. Bake at 350 degrees for 6 minutes. Then place a marshmallow half on top of each cookie and bake for an additional 2 to 2 1/2 minutes. Transfer to wire rack to cool. Once fully cooled, spread frosting on top of each marshmallow.  

Chewy cocoa brownies
Recipe submitted by Tammy Breth

• 1 1/3 cups all-purpose flour
• 3/4 cup baking cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 2/3 cups sugar
• 1 1/2 sticks butter, melted
• 2 tablespoons water
• 2 eggs

Combine flour, cocoa, baking powder and salt in medium bowl. Combine sugar, butter and water in large bowl. Stir in eggs to butter and sugar. Add in flour mixture to large bowl. Stir until just combined. Pour into pan. Bake at 350 degrees for 18-25 minutes. Allow to cool and sprinkle with powder sugar if desired. 

Creamy berry goodness
Recipe submitted by Pam Throener

• Frozen mixed berries
• 1 tub Cool Whip
• 1 large container of vanilla yogurt
• 1 small package of cheesecake pudding mix

Pour berries into large bowl. Add Cool Whip and yogurt and then sprinkle on the pudding mix. Stir together really well until it is all combined. Chill before serving. 

Zucchini bars
Recipe submitted by Pam Throener

• 1 cup sugar
• 1 cup oil
• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons pumpkin pie spice
• 4 eggs
• 2 cups zucchini

Frosting:
• 3/4 cup butter
• 8-ounce package cream cheese
• 4 cups powdered sugar
• 2 teaspoons vanilla

Mix together sugar, oils, flour, soda, baking powder, salt, cinnamon, pumpkin spice, eggs and zucchini. Bake at 350 degrees for 30 minutes. Allow to cool completely; then frost with cream cheese frosting. Frosting: mix all ingredients together. 

Zucchini fritters  
Recipe submitted by Deb Lahr

• 1 cup grated zucchini, patted dry
• 1 teaspoon salt
• 1/2 cup flour
• 1/4 teaspoon pepper
• 1/2 cup French fried onions

Mix together zucchini, salt, pepper, flour. Fold in French fried onions. Heat a small amount of oil in frying pan and form batter into eight or nine balls. Place a few in fry pan and flatten. Cook 7-8 minutes. Flip over and cook the other side. Serve with maple syrup. 

Chocolate banana cake 
Recipe submitted by Deb Lahr

• 2 ripe medium bananas
• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1/4 cup unsweetened baking cocoa
• 1/3 cup vegetable oil
• 1/3 cup water
• 1 teaspoon baking soda
• 1 tsp white vinegar
• 1/4 teaspoon salt
• 1/3 cup semisweet chocolate chips

Preheat oven to 350 degrees. Place bananas in ungreased 8-inch square pan and mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter. Bake 35 to 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes. 

Soft chocolate chip cookies
Recipe submitted by Regine Muellner 

• 1 pie crust
• 1 cup raisins
• 1 cup water
• 2 tablespoons butter
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• 3/4 cup nuts, chopped

Wash raisins and place in saucepan with the cup of water. Cover and cook for 2 minutes. Set aside and allow to cool. Meanwhile, beat butter, sugar, eggs and milk. Mix well. Add in raisins and nuts. Pour into unbaked pie crust and bake at 350 degrees for 45 to 55 minutes. 

Chocolate chip muffins
Recipe submitted by Sherry Bertram

• 1 box devil’s food cake mix
• 1 (3.9-ounce) package instant chocolate pudding
• 3/4 cup vanilla yogurt
• 3/4 cup water
• 1/2 cup oil
• 3 eggs
• 2 cups chocolate chips

Mix together. Pour in muffin tins lined with muffin cups. Bake at 400 degrees for 20-25 minutes.

Soft chocolate chip cookies
Recipe submitted by Sherry Bertram

• 1 cup chocolate chips
• 3/4 cup butter
• 2 eggs
• 1 teaspoon baking soda dissolved in 4 tablespoons hot water
• 1 cup brown sugar
• Dash of salt
• 1 teaspoon vanilla
• 2 1/2 cups flour

Mix together, form into cookies on baking sheet and bake at 350 degrees for 10-12 minutes.

Chocolate chip oatmeal cookies
Recipe submitted by Carrie Bailey

• 1 cup butter
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 cups quick cooking oats
• 1 1/2 cups flour
• 1 package instant vanilla pudding mix
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped nuts (optional)

In a large bowl, cream butter and sugars together until fluffy. Beat in eggs and vanilla. Combine the oats, flour, pudding mix, baking soda and salt. Gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts.

Preheat oven to 375 degrees. Drop dough by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned. Remove from baking sheet to cooling rack.

Rhubarb dump cake 
Recipe submitted by Becky Christen

• 1 pound rhubarb cut into
• 1/4-inch pieces (3-4 cups)
• 1 cup white sugar
• 1 3-ounce package of strawberry Jell-o
• 1 package yellow cake mix
• 1 cup of water
• 1/4 cup melted butter

Preheat oven to 350 degrees. Grease 9-by-13 baking pan. Spread rhubarb evenly on the bottom of the pan. Sprinkle sugar over rhubarb, followed by Jell-o and then the cake mix. Pour water and melted butter over the top. Do not stir. Bake for 45 minutes or until rhubarb is tender. 

Raspberry chiffon pie  
Recipe submitted by Becky Christen 

• 1 pie crust
• 10 ounces frozen raspberries or strawberries
• 3-ounce package raspberry or strawberry Jell-o
• 3/4 cup boiling water
• 2 teaspoons lemon juice
• 2/3 cup fruit-juice water
• Dash of salt
• 2 egg whites
• 1/4 cup sugar

Bake pie crust according to package directions. Thaw and drain the raspberries or strawberries, saving the fruit juices for later. Combine the Jell-o and boiling water; stir until dissolved. Add lemon juice and fruit-juice water to the Jell-o; stir gently to combine. Chill until partially set. Remove from refrigerator and beat until soft peaks form. Then fold in drained berries. In a separate bowl, combine dash of salt and egg whites. Beat until soft peaks form, slowly adding in 1/4 cup sugar. Continue beating until stiff peaks form. Fold into berry mixture. Pour into cooled pie crust and chill until ready to serve.

Chocolate zucchini cake 
Recipe submitted by Becky Christen

Cake:
• 1/2 cup butter
• 2 cups zucchini
• 1/2 cup oil
• 1 1/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup sour cream
• 2 1/2 cups flour
• 4 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

Topping:
• 1/2 cup chocolate chips
• 1/4 cup brown sugar

Preheat oven to 350 degrees. Grease a 9-by-13 pan and set aside. Mix all cake ingredients together. Pour into pan and bake for 10 minutes. While that is baking, mix chocolate chips and brown sugar together for the topping. After cake has baked for 10 minutes, sprinkle the topping evenly on top of cake and bake for an additional 15 to 20 minutes.

Homemade marshmallow crème 
Recipe submitted by Edna Fern Miller

• 3 egg whites
• 2 cups light Karo syrup
• 2 cups confectioners’ sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

In a large bowl, beat egg whites until fluffy. Add Karo syrup and salt; beat 10 minutes until thick. Add confectioners’ sugar and vanilla and beat until blended. 

Rhubarb cake with butter sauce
Recipe submitted by Karen Harakel

• 4 cups flour
• 2 cups sugar
• 4 teaspoons baking powder
• 1/2 tsp. salt
• 2 cups milk
• 6 tablespoons melted butter
• 4 cups diced rhubarb
• Combine and pour into greased 9 x 13 pan. Bake at 350 degrees for 45 minutes or until cake springs back. Remove from oven and let cool.

Butter sauce: 
• 1/2 cup butter
• 1 cup sugar
• 3/4 cup heavy cream

Combine in small saucepan; bring to a boil over medium heat and boil for one minute, stirring often. Cool slightly and then cut cake and ladle sauce over the top of the sliced piece.

Amish Rhubarb Jam
Recipe submitted by Karen Harakel

• 4 cups diced rhubarb
• 2 cups sugar
• 14-ounce can crushed pineapple with juice
• 3-ounce box strawberry Jell-O, unprepared

Cook rhubarb with sugar for 12 minutes, mixture will be boiling. Add pineapple and juice and cook an additional three minutes. Add Jell-O powder and mix until well combined. Pour mixture into hot jars and seal.

John Deere Salad
Recipe submitted by Karen Harakel

• 1 large box lime Jell-O
• 2 cups boiling water
• 2 cans lemon pie filling
• 4-ounce box of instant Jell-O lemon pudding
• 1 cup milk
• 8 ounces Cool Whip

Combine lime Jell-O and boiling water; mix well. Pour into 9 x 13 pan and chill until set. Spread lemon pie filling over Jell-O. Mix pudding package and milk until thickened. Fold in Cool Whip. Spread over pie filling and cool until ready to serve.

Rhubarb Custard Pie
Recipe submitted by Karen Harakel

• 3 1/2 cups thinly diced rhubarb
• 1/3 cup flour
• 1 1/2cups sugar
• 1/4 teaspoon nutmeg
• 2 eggs beaten
• 3 tablespoons milk or cream
• 2 tablespoons butter
• 9-inch deep dish unbaked pie crust

Mix flour, sugar, nutmeg, eggs and milk until well blended. Add rhubarb and mix well until covered. Pour into unbaked pie crust. Place pats of butter on top. Bake at 375 degrees for 60 minutes.

Super Easy Rhubarb Cake
Recipe submitted by Karen Harakel

• 4 cups diced rhubarb
• 1 package yellow cake mix
• 1 1/2 cups sugar
• 1 pint of Half and Half

Dice rhubarb, mix with sugar and set aside. Prepare cake mix according to directions. Pour cake mix into greased 9 x 13 pan. Sprinkle rhubarb and sugar mixture over the top of the cake batter. Do not mix. Pour Half and Half over top of rhubarb. Do not mix. Bake at 350 degrees for 60 minutes. Cool and serve with vanilla ice cream or fresh whipped cream. 

Rhubarb Cookies 
Recipe submitted by Karen Harakel

• 1 cup brown sugar
• 1/2 cup softened butter
• 1 teaspoon vanilla
• 1 large egg
• 1-3/4 cup flour
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup finely chopped raw rhubarb
• Optional: 1/2 cup chopped nuts

Mix all ingredients well. Scoop onto cookie sheet. Bake at 350 degrees for 14 minutes.

Cinnamon Nutella Treats
Recipe submitted by Grace Jeurissen

Warning: tasty but messy

• Loaf of bread
• 1 jar (13 ounces) Nutella
• Butter
• Vegetable oil (for frying)
• 1/4 cup cinnamon
• 1/4 cup sugar

Take individual slices of bread and cut off crusts. Flatten bread with a rolling pin. Butter one side well. Spread Nutella on the other side of the bread. Roll Nutella inside the slice and pinch ends. On medium-high heat, warm vegetable oil in pan, roughly 1/4 inch deep. This works like a deep fryer and works best in cast iron pan. (WARNING: oil will be hot) Set Nuttella treat in oil cook until golden brown. Remove from oil with mesh ladle and set to cool on paper towels for a few seconds. Mix cinnamon and sugar in wide bowl or on a plate. Roll Nutella treat in cinnamon sugar mix and serve. 

Ginger Snaps
Recipe submitted by Juliann Doucette

• 2 cups flour
• 1 teaspoon ginger
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 3/4 cup shortening
• 1 cup sugar
• 1 egg
• 1/4 cup molasses
• Sugar to roll cookies in

Preheat oven to 350 F. Mix together the dry ingredients. Inn separate bowl, cream shortening and sugar, add egg and molasses. Stir in dry ingredients. Roll into small balls, roll in sugar to coat. Place on ungreased cookie sheets two inches apart. Bake 12-15 minutes. Cool on wire rack and store in tight container. 

Crunchy Peanut Bark
Recipe submitted by Juliann Doucette

• 2 pounds white candy coating, chopped
• 1 cup peanut butter
• 3 cups Rice Krispies
• 2 cups dry roasted peanuts
• 2 cups miniature marshmallows

In large microwave bowl, melt candy coating at half power until melted. Stir in remaining ingredients. Drop large spoonfuls of mix on wok paper. Let cool then break apart. Store in tight container once cooled. 

Delicious Cookies 
Recipe submitted by Juliann Doucette

• 1 cup butter
• 1 cup Crisco oil
• 1 cup white sugar
• 1 cup brown sugar
• 1 egg
• 1 cup coconut flakes
• 1 cup Rice Krispies
• 1/2 cup chopped nuts
• 2-1/2 cups flour
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar

Preheat oven to 350 F. Mix and beat butter, oil and sugar together. Add egg and vanilla. Stir the flour and spices together in separate bowl. Add to creamed sugar mixture; stir well. Add coconut, Rice Krispies and nuts. Roll in to walnut sized balls and place on an ungreased cookie sheet, two inches apart. You can press down some with a fork. Bake 10-12 minutes.