The gals at Forget-Me- Not Flowers and Gifts in Chandler have gotten together to showcase some of their favorite recipes. These ladies have a great time setting up all sorts of gift baskets with homemade delights in them, and they were willing to share a few wonders so people could get ideas of their own.

Debra Boyd, Becky Reagan, Brenda Hartgraves and Julia Hassell all work at the shop, which has been in business for around two full years. Julia Hassell said they got into this business because it's what they enjoy doing, and that is giving joy to people.

They work close together and enjoy community service and involvement. Becky Reagan said, "We take a personal interest in our customers."

The flower and gift shop sells gifts, cards, home dØcor and much more.

Hassell said, "We like helping customers make memories."

The cooks like cooking, of course, as well as reading and visiting grandbabies. They've all got a lot of experience cooking for their respective families, and Reagan even makes cookies every year with her grand kids.

Debra Boyd, Julia Hassell, Becky Reagan and Brenda Hartgraves. Not pictured: Gina Tucker Julia said cooking is a natural thing for those who work with floral arrangements.

"It's a creative outlet to enjoy what you've done," she said.

They all agreed that good cooking makes one's house smell nice.

Each of them brought a different recipe to the table, and they hope these recipes will do their part to fill the house with holiday cheer and great-tasting food. Homemade KitKat Bars - Provided by Debra Boyd 75 Club crackers 1 Cup butter 2 Cups graham cracker crumbs 1 Cup firmly packed brown sugar ‰ Cup whole milk 1/3 Cup sugar 2/3 Cup creamy peanut butter ‰ Cup semisweet chocolate morsels ‰ Cup butterscotch-flavored morsels

Line an ungreased 13x9- inch baking pan with one layer of crackers, cutting to fit if necessary, and set aside. In a large saucepan, melt butter over medium heat and add cracker crumbs, the sugars and milk. Bring to a boil and boil for five minutes, stirring constantly. Remove from heat and pour half the butter mix evenly over crackers. Place another single layer of crackers evenly over butter mixture, cutting to fit if necessary. Pour remaining butter mix evenly over crackers and top evenly with remaining crackers.

In a small saucepan, combine peanut butter, chocolate morsels and butterscotch morsels. Melt over medium-low heat, stirring constantly. Spread evenly on top of crackers, cover and chill for at least an hour. Cut into bars and store in refrigerator. Fresh Orange Cookies - Provided by Becky Reagan 1 ‰ Cups sugar 1 Cup margarine or butter, softened 1 Cup dairy sour cream 2 Eggs 4 Cups Pillsbury's BEST all Purpose or Unbleached Flour 1 Tsp baking soda 1 Tsp baking powder ‰ Tsp salt 2/3 Cup orange juice 3 Tbsp grated orange peel Frosting … Cup margarine/butter, melted 2 Cups powdered sugar 1 Tbsp grated orange peel 2-3 Tbsp orange juice

Heat oven to 375 Degrees.

In a large bowl, beat sugar and margarine until light and fluffy and add sour cream and eggs, beat well.

Lightly spoon flour into measuring cup; level off. Add flour, baking soda, baking powder, salt, orange juice and three tbsp grated orange peel; mix well.

Drop by rounded teaspoons onto ungreased cookie sheets. Bake at 375 Degrees for 8-11 minutes or until edges are light golden brown.

Immediately remove from cookie sheets. In a small bowl, combine all frosting ingredients and beat until smooth. Frost warm cookies. Makes 6 dozen cookies. Chocolate Oatmeal Cookies - Provided by Brenda Hartgraves 2 Cups sugar ‰ Cup milk 3 Tbsp cocoa 1 Stick margarine ‰ Cup peanut butter, either creamy or crunchy 1 Tsp vanilla 3 Cups oats 1 Cup pecan pieces

Mix sugar, milk, cocoa and margarine in a saucepan and bring to a boil for one minute.

Then add peanut butter, vanilla and oats. Mix well and spoon onto foil. (A variation of the recipe would be to leave out the cocoa and add coconut.

May use peanuts, walnuts and raisins instead of pecans.) Bake at 375 Degrees until edges are light golden brown. Frosted Lemon Cookies - Provided by Julia Hassell 1 … Cup all-purpose flour ‰ Cup cornstarch 1/3 Cup powdered sugar ¾ Cup butter, softened 1 Tsp grated lemon peel 1 Tbsp lemon juice Frosting ¾ Cup powdered sugar … Cup butter, softened 1 Tsp grated lemon peel 1 Tsp lemon juice

In a large mixer bowl combine all cookie ingredients. Beat at low speed, scraping bowl often until well mixed (2-3 minutes).

Divide dough in half, shape each half into 8x1- inch rolls, wrap in plastic food wrap and refrigerate until firm. Heat oven to 350 Degrees.

With a sharp knife, cut each half into … inch slices and place two inches apart on cookie sheet. Bake 8-12 minutes (cookies will not brown).

In a small bowl, combine all the frosting ingredients and beat at medium speed until fluffy. Frost the cooled cookies, makes 4 dozen cookies.