Hi Joe,

Sally Chard Kosnik chiming in and finally hoping I have found the way to post 2 recipes for the cookbook. Thank you for what I know are endless hours of compiling this collection. Two thoughts for a title: MHS '64....Treats and More  or  Through the Kitchen Door From the Class of 64. 

The first recipe is one my family has loved as a way to have a homemade treat very similar to a Dairy Queen Buster Bar.

Buster Bar Dessert

1 Pkg Oreo cookies

1/4 C butter

Vanilla ice cream--1.75 quart

Cool Whip---9 oz

Hot fudge sauce

Virginia peanuts

Crush 1 pkg Oreo cookies. Melt 1/4 cup butter and mix with cookies to make crust for a 9x13 pan. Place mixture on bottom of pan reserving a few to sprinkle on top.

Layer on Oreo crust enough softened vanilla ice cream to cover bottom of pan, cool whip, hot fudge sauce, and Virginia peanuts then ending with a few Oreo crumbs for the last layer. Keep in freezer until ready to serve.

The second recipe is a favorite appetizer that never fails to get raves. Leftovers are never an issue.

Sausage and Cheese Crescent Squares

2 (8oz) cans Pillsbury crescent dinner rolls

1 lb hot or mild bulk pork sausage

1 (8oz) package cream cheese

2 cups shredded cheddar cheese

Heat oven to 375 degrees. Unroll can of dough into two long rectangles. Place in ungreased 13x9 glass baking dish: press over bottom and 1/2 inch up sides to form crust. Brown sausage in large skillet over medium heat until thoroughly cooked, stirring frequently. Remove sausage from skillet; discard drippings. Add cream cheese to same skillet. Cook over low heat until melted.  Add cooked sausage, stir to coat. Spread evenly over crust in baking dish. Sprinkle with cheddar cheese.

Unroll second can of dough on work surface. Press to form 13x9 rectangle: firmly press perforations to seal. Carefully place over cheese.

Bake at 375 degrees for 20-25 minutes or until golden brown. Cool 15 minutes. Cut into small squares.

Wow, Sally, these sound awesome! I can't wait to try them!

KC