Scotcheroos

I love butterscotch! This is one of my favorite desserts or 'cookies'.

1 cup corn syrup
1 cup sugar
1 cup peanut butter (I recommend creamy)
6 cups rice cereal such as Special K or Rice Krispies
1 pkg semi-sweet chocolate chips
1 pkg butterscotch chips

Cook corn syrup and sugar over meadum heat, stirring frequently, until sugar dissolves and syrup begins to boil. Remove from heat and stir in peanut butter. Mix well and add rice cereal. Press into greased or sprayed 9X13 pan and let cool or set.
Melt chocolate and butterscotch chips. (use a double boiler if you have one, or in a microwave safe dish, heat for 1 minute and stir, then 30 seconds and stir. Repeat in 30 second increments if needed until smooth.)Spead evenly over cereal mixture, let stand until firm. Cut into bars when cool.

Gingerbread Cookies

1 c butter or margarine, softened
1 1/2 c sugar
3 Tbls molasses
1 egg
2 Tbls water or milk (I usually do 1 Tbls of each)
MIX
3 1/4 c flour
2 tsp soda
1/2 tsp salt
2 tsp cinnamon
1 1/2 tsp ginger
1 tsp cloves
MIX

Refrigerate covered dough for at least a couple of hours. Then roll out on a
floured surface, and cut out cookies. Bake at 350 for 5-7 minutes. (Dough
will look golden around edges. If you cook too long, the cookies will taste
fine, but they'll be crunchy instead of soft.)

(just got this recipe from Tammie Springer. She made these cookies and they were absolutely delish!!!! I think they're even better than Nauvoo's Skovil Bakery gingerbread cookies)