2500 Recipes: Corn Chowder, Almost Mounds Bars, Bake 'N' Making Cookies, Jam Dandy Date Bars

The following recipes were submitted by readers like yourself and are now entered in the May 14 cookbook drawing for a chance to win the 2500 Recipes: Everyday to extraordinary Cookbook. Next drawing May 30, details coming.

Lynn White of Clarkston submitted this recipe. It was also a past contest winner in The Oakland Press. Prepare it for yourself and you’ll see why it’s a winner.

Almost Mounds Bars
Ingredients
1 box chocolate cake mix
2 sticks of butter, divided
24 large marshmallows
1/3 cup sugar
1 cup milk
12-oz pkg. of coconut
12-oz pkg. semi-sweet chocolate chips
Directions
Prepare chocolate cake mix according to directions on package, adding 1 stick of butter if the mix doesn’t already call for butter.
Pour batter into a prepared 11x15 jelly roll pan and bake at 350 degrees for 15-20 minutes. In medium saucepan, stir marshmallows, sugar and milk over medium heat until the marshmallows melt.
Add coconut and stir. Spread over cooked cake. In another pan, melt chocolate chips and remaining stick of butter over low heat. Spread over coconut layer and place in refrigerator.
Thank you for the recipe Lynn White of Clarkston.

Bonnie’s Michigan Corn Chowder
Ingredients
6 cups of corn, cut off the cob or frozen
2 cans evaporated milk
1 cup chopped onion
2 tbl dried parsley
4 cups cubed potatoes
1 quart cold water
1 quart chicken broth
1 cup chopped red & green sweet pepper
½ cup unsalted butter
½ tsp ground black pepper
1 cup chopped smoked ham
2 tsp corn starch
Directions
Peel and wash potatoes. Cover with water in large pot. Boil for 20 minutes. Add onions and sweet peppers, black pepper, corn and sea salt. Bring back to a boil. Turn to low and simmer 30 minutes more. Add evaporated milk, butter and parsley. Put corn starch into ½ cup cold water, beat with fork to get out all lumps. Stir into the soup pot. Simmer 20 minutes longer and serve.
Thank you for the recipe Bonnie Kedring of Waterford.

Jam Dandy Date Bars
Bonnie notes that you need to make the Date Jam first:
1-1/2 cups chopped pitted dates
¼ cup firmly packed brown sugar
½ cup water
1 Tbl Brandy (optional)
1 tsp vanilla extract
Directions
Combine all ingredients and bring to a boil. Reduce heat and simmer five minutes. Mixture should resemble a thick paste. Cool.
Ingredients (2)
1 cup all-purpose flour
1 cup firmly packed brown sugar
¼ tsp salt
1 cup rolled oats
½ cup chopped pecans
1-1/2 sticks butter
Directions
Preheat oven to 350F degrees
Combine flour, oats, sugar, nuts and salt in large mixing bowl. Cut in butter until mixture resembles coarse meal. Reserve 2 cups for topping and press remainder into bottom of greased 9x13 pan. Spread with cooled date jam and sprinkle with reserved crumb mixture. Bake 25-33 minutes, until golden. Cook completely, cut into bars.
Thank you for the recipe Bonnie Kedring of Waterford.

Easy Bake’N’ Making Cookies
Makes 6 dozen
Bake 12-15 minutes at 350 degrees
1 cup butter or oleo
½ cup peanut butter
1 cup sugar
½ cup packed brown sugar
1 egg
1/3 cup pancake syrup
1 tsp vanilla
1-1/2 cups all-purpose flour
2 tsp baking powder
Dash salt
1-13 cup quick rolled oats
1 cup coconut
Directions
Cream butter, sugars and peanut butter. Add egg, syrup and vanilla. Sift flour, baking powder and salt into cream mixture. Stir in oats and coconut. Bake on greased cookie sheet and enjoy!
Thank you for the recipe Bonnie Keding of Waterford.
Thank you for the recipe Janette White of Highland.

Want to be entered in the next drawing to win a cookbook, it's simple. Here's how:
To Enter:
Email one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342. If sending by mail, please include a contact number for questions or notifying the winner.
If you have a photo, please send that along with your recipe.
The next drawing will be held on May 30.
Winners will be announced in The Oakland Press and online at www.theoaklandpress.com