Shirley Gregory, Glasgow

Makes 3 dozen.

 1 box Duncan Hines Classic

Yellow Cake Mix

 1 stick margarine, room

temperature

 1 large egg

 1 cup chopped pecans

PREHEAT oven to 350 degrees.

PLACE cake mix in large bowl, add margarine and cut with two table knives, scissors fashion until crumbly. Add egg and mix with fingertips until well-mixed. Add pecans and continue mixing with hands. Mixture will be very stiff and sticky.

PRESS into an ungreased 9 by 13-inch baking pan. Set aside.

Topping

 1 (1 pound) box powdered sugar

 2 large eggs

 1 1/2 bars (12 ounces total) cream cheese at room temperature

 1 can Angel Flake coconut (3.5 ounces)

PLACE cream cheese in a large bowl, work in powdered sugar with a spoon until blended with cream cheese. Mix well.

ADD the two eggs.

MIX very well.

FOLD in coconut and continue mixing until well-blended.

POUR evenly over the cake mixture and bake approximately 45 minutes until slightly browned. Remove from oven and cool on rack. Cut into squares.

Pecan Squares

Toni Brown,

South Charleston

Makes 28 squares.

 2 cups all-purpose flour

 2/3 cup powdered sugar

 3/4 cup butter, softened

 1/2 cup firmly packed brown sugar

 1/2 cup honey

2/3 cup butter

 3 tablespoons whipping cream

 3 1/2 cups coarsely chopped pecans

PREHEAT oven to 350 degrees.

SIFT together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up the sides of a lightly greased 13 by 9-inch baking dish.

BAKE for 20 minutes or until edges are lightly browned. Cool.

BRING brown sugar, honey, 2/3 cup butter and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans, and pour hot filling into prepared crust.

BAKE for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.

Dream Bars

JoAnn Naylor, Elkview

 2 sticks margarine

 1 cup sugar

 1 egg

 1/2 cup whole or canned milk

 1/2 teaspoon vanilla

 1 cup pecans

 1 cup coconut

 1 cup graham cracker crumbs

  Whole graham crackers

COMBINE margarine, sugar, egg and milk in a saucepan and heat to a rolling boil. Remove from heat, cool and add vanilla.

ADD pecans, coconut and graham cracker crumbs to cooked mixture.

COVER entire bottom of 9 by 13-inch pan with whole strips of graham crackers.

POUR cooked mixture over bottom layer of graham crackers.

PLACE a second layer of whole graham cracker over cooked mixture.

TOP with vanilla icing of your choice.

DECORATE as desired.

REFRIGERATE overnight before cutting into bars.

Crisp 'n' Chewy Cookies

Theresa Bush, Hurricane

Makes 7 dozen

 1 1/4 cups butter-flavored shortening

 3/4 cup sugar

 3/4 cup packed brown sugar

 1 egg

 3 tablespoons maple syrup

 1 teaspoon vanilla extract

 3 cups quick-cooking oats

 1 3/4 cups all-purpose flour

 1 teaspoon baking soda

 1 teaspoon salt

 3/4 cup semisweet chocolate chips

 2 Butterfinger candy bars (2.1 ounces each), chopped

PREHEAT oven to 375 degrees.

CREAM shortening and sugars in a mixing bowl.

BEAT in egg, syrup and vanilla.

COMBINE oats, flour, baking soda and salt; gradually add to the creamed mixture.

STIR in chocolate chips and candy bars.

ROLL into 1-inch balls.

PLACE 2 inches apart on ungreased baking sheets.

BAKE at 375 degrees for 7 to 9 minutes or until golden brown.

REMOVE to wire racks to cool.