Pie crust

3 c. sifted flour
1 1/2 c. shortening
1 Tbls. white vinegar
1 egg
5 Tbls. cold water
1 tsp. salt

Cut shortening into the flour and salt until the shortening is  pea shaped size.  Put egg , water and vinegar into a seperate bowl and beat with a fork.  Add to the flour and shortening and mix with a fork until you can handle it with your hands and then take it and roll it out on a floured surface for your pie crust.

This will make 3 pie crusts and the dough can be frozen. 

Peanut buster bars

1/2 pk of oreo cookies crushed (this is the reg. size pkg not family size and stateside size of pkg.)
1 stick of butter (1/2c. )  melted
Mix butter with the  crushed cookies to make the crust and press into a 9x13 pan or a large cookie sheet if you want thinner bars which is what I do.

Spread 1 carton of vanilla or any other kind of icecream over the cookie crust.  If doing the cookie sheet I usually do 2 cartons sometime I can only fit 1 3/4 cartons on the cookie sheet.  To make it easier I open up the carton and slice the icecream into 2 inch wide strips and lay them on the crust and then fill in the gaps.  It will all melt together.   Spread as many peanuts on the top as you want and I usually use dry roasted peanuts.  Put in and freeze for a few hours.

Topping:
2 c. pd sugar
1 stick butter (1/2) c.
2/3 c. chocolate chips
1 tsp. vanilla
1 1/2 c. evaporated milk- Not sweetened condensed milk

Boil the above for 8 min stirring constantly and cool completely and then spread over the icecream and refreeze until hard.  If the chocolate is warm it melts your icecream and it runs all over and makes it hard to get it back into your freezer.

No Bake Chocolate Cheesecake

1 1/2 c. semi- sweet chocolate chips
1 pk. 8 oz.  cream cheese
1 pkg. 3oz. cream cheese
1/3 c. sugar
1/4 c. butter softened
1 1/2 tsp. vanilla
1 c. heavy cream

To make a 9x13(cake size) pan use:
4- 8 oz. pks. of cream cheese
1/2 c. sugar
1/2 c. softened butter
3 tsp vanilla
2 c. of heavy cream

I usually just use a graham cracker crust or

3/4 c. vanilla wafers
1/4 c. pd. sugar
1/4 cup melted butter
This will need to be adjusted if you use the 9x13

Melt chocolate chips in the top of a double broiler over hot water until smooth.  You can also melt them in the microwave stiring them until smooth just makes sure to do it just a min. time and then stir.  Combine cream cheese and sugar in large bowl and beat together until fluffy, add butter beating until smooth.  Beat in chocolate and vanilla.  Whip cream until stiff and I add some sugar to make it sweet to taste and then fold the cream into the chocolate mixture and put into your crust.  Chill completely and I think it tastes better if it sits overnight.

DeLeeuw's breadsticks

In a bowl:
3 c. warm water
4 Tbls. sugar
2 Tbls. yeast

Stir together and let sit and rise for 10 min.

Add:
2 tsp. salt
Flour around 8-12 cups enough to make a soft dough that you can knead.  Knead the dough for a few min. to get it all mix together.

Cover and let rise for 45 min. or until double in size.

Preset oven to 375
Melt 1 cube (1/2) cup butter and pour it on a cookie sheet or melt it on the cookie sheet in the oven.
Roll out dough and cut in long thin strips,  fold strips in half and twist them and roll them in the butter on cookie sheet as you lay them down on the cookie sheet. 
Sprinkle with garlic salt and parmesan cheese over the top of the breadsticks.

Let rise for 15 min. or double in size.
Bake till brown on top about 15 min.