2 cups elbow macaroni, uncooked
1 lb. lean ground beef
1 cup onion, chopped
1 cup green bell pepper, chopped
1 tsp garlic, minced
1 1/2 cups mushrooms, sliced
2 C. spaghetti sauce
1 4 oz. pkg sliced pepperoni
1 2.25 oz can sliced black olives, drained
1/2 tsp. oregano
1/2 tsp. basil
1 T. sugar
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 C. Mozzarella cheese, shredded
My guess is we mix it all together. This doesn't have instructions. I'll try and figure it out.
Tuesday, September 25, 2012
Monday, September 24, 2012
Onion Rings
2 large Sweet Onions
2 1/2 C. buttermilk
3 T. milk
2 eggs
1 3/4 C. flour
1 tsp. salt
1 tsp. garlic salt
1 tsp. sugar
2 tsp. chili powder
1/2 tsp. pepper
Slice onions and separate into rings. (Use sweet onions such as Walla Walla or Vidalia). Soak rings in buttermilk for 30 minutes. In separate bowl, whisk together milk and eggs. In a shallow dish, (such as a pie plate) combine flour, salt, garlic salt, sugar, chili powder and pepper. Drain onion rings. Dip first in egg mixture then coat with flour mixture. Deep-fry onion rings for 1 to 1 1/2 minutes on each side or until golden brown. Drain on paper towels. Spread cooked onion rings in a single layer on a cookie sheet. Place in freezer. When rings are frozen transfer to freezer bag. Label and freeze.
To serve: Heat in a toaster oven and serve.
4 servings.
2 1/2 C. buttermilk
3 T. milk
2 eggs
1 3/4 C. flour
1 tsp. salt
1 tsp. garlic salt
1 tsp. sugar
2 tsp. chili powder
1/2 tsp. pepper
Slice onions and separate into rings. (Use sweet onions such as Walla Walla or Vidalia). Soak rings in buttermilk for 30 minutes. In separate bowl, whisk together milk and eggs. In a shallow dish, (such as a pie plate) combine flour, salt, garlic salt, sugar, chili powder and pepper. Drain onion rings. Dip first in egg mixture then coat with flour mixture. Deep-fry onion rings for 1 to 1 1/2 minutes on each side or until golden brown. Drain on paper towels. Spread cooked onion rings in a single layer on a cookie sheet. Place in freezer. When rings are frozen transfer to freezer bag. Label and freeze.
To serve: Heat in a toaster oven and serve.
4 servings.
Cheese Manicotti
1 8 oz pkg manicotti, uncooked
1 1/2 cups Ricotta cheese
2 cups cottage cheese
1/2 cup cream cheese, softened
1 1/2 cups mozzarella cheese, shredded
1 Tbl dried parsley flakes
1 tsp salt
1/4 tsp pepper
3 cups spaghetti sauce
Do not cook manicotti. Combine Ricotta cheese, cottage cheese, cream cheese, Parmesan cheese, Mozzerella cheese, parsley, salt and pepper. Mix well. Cover the bottom of a greased foil baking pan with spaghetti sauce. Place filling into a quart freezer bag. Zip closed. Snip off corner. Squeeze filling into each uncooked manicotti. Arrange on spaghetti sauce in pan. Pour spaghetti sauce over all. Cover with extra heavy foil. Label and freeze.
To serve: Thaw. Bake covered, 45 minutes at 350 degrees. Uncover, top with cheese. Bake 5 minutes.
1 1/2 cups Ricotta cheese
2 cups cottage cheese
1/2 cup cream cheese, softened
1 1/2 cups mozzarella cheese, shredded
1 Tbl dried parsley flakes
1 tsp salt
1/4 tsp pepper
3 cups spaghetti sauce
Do not cook manicotti. Combine Ricotta cheese, cottage cheese, cream cheese, Parmesan cheese, Mozzerella cheese, parsley, salt and pepper. Mix well. Cover the bottom of a greased foil baking pan with spaghetti sauce. Place filling into a quart freezer bag. Zip closed. Snip off corner. Squeeze filling into each uncooked manicotti. Arrange on spaghetti sauce in pan. Pour spaghetti sauce over all. Cover with extra heavy foil. Label and freeze.
To serve: Thaw. Bake covered, 45 minutes at 350 degrees. Uncover, top with cheese. Bake 5 minutes.
Caribbean Shrimp
2 Tbl. green onion, sliced
2 tsp. garlic, minced
2 tsp. lime peel, grated
1/4 C. lime juice
1 Tbl. soy sauce
1/4 tsp pepper
1/8 tsp crushed red pepper flakes
1 1/2 lbs shrimp, uncooked
Combine green onion, garlic, lime peel, lime juice, soy sauce, pepper and red pepper flakes. Peel shrimp. Stir into sauce. Place in gallon freezer bag. Label and freeze immediately.
To serve: Thaw. Bake as soon as thawed, uncovered at 400 degrees for 7 - 8 minutes.
6 Servings.
2 tsp. garlic, minced
2 tsp. lime peel, grated
1/4 C. lime juice
1 Tbl. soy sauce
1/4 tsp pepper
1/8 tsp crushed red pepper flakes
1 1/2 lbs shrimp, uncooked
Combine green onion, garlic, lime peel, lime juice, soy sauce, pepper and red pepper flakes. Peel shrimp. Stir into sauce. Place in gallon freezer bag. Label and freeze immediately.
To serve: Thaw. Bake as soon as thawed, uncovered at 400 degrees for 7 - 8 minutes.
6 Servings.
Cheesy Ham and Potatoes
1 8 oz pkg cream cheese, softened
2 10.75 oz cans cream of celery soup
1/2 cup onion, minced
1 1/2 cups ham, cubed
1 1/2 cups Monterey Jack cheese, shredded
1/4 tsp. pepper
1 24 oz. bag frozen shredded hash browns
Combine softened cream cheese and soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns (do not thaw). Gently stir into cheese mixture. Place in a freezer bag. Label and freeze.
To serve: Thaw. Bake in greased baking dish, covered, 1 hour at 350 degrees. Uncover, top with cheese. Bake 5 minutes.
12 servings.
2 10.75 oz cans cream of celery soup
1/2 cup onion, minced
1 1/2 cups ham, cubed
1 1/2 cups Monterey Jack cheese, shredded
1/4 tsp. pepper
1 24 oz. bag frozen shredded hash browns
Combine softened cream cheese and soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns (do not thaw). Gently stir into cheese mixture. Place in a freezer bag. Label and freeze.
To serve: Thaw. Bake in greased baking dish, covered, 1 hour at 350 degrees. Uncover, top with cheese. Bake 5 minutes.
12 servings.
Cheesy Chicken and Rice
1 1/2 C. rice, uncooked
2 10.75 oz cans cream of chicken soup
1 C. evaporated milk
1 C. Monterey Jack cheese, shredded
1 dash pepper
2 lbs boneless skinless chicken breast
1 tsp. rotisserie chicken seasoning
Cook rice according to package directions. Mix soup, milk, cheese, rice and pepper. Place in a greased foil baking pan. Top with chicken pieces. Sprinkle with rotisserie chicken seasoning. Cover with extra heavy foil. Label and freeze.
To serve: Thaw. Bake covered, 40 minutes of 350 degrees. Uncover, bake 20 minutes. Stir
2 10.75 oz cans cream of chicken soup
1 C. evaporated milk
1 C. Monterey Jack cheese, shredded
1 dash pepper
2 lbs boneless skinless chicken breast
1 tsp. rotisserie chicken seasoning
Cook rice according to package directions. Mix soup, milk, cheese, rice and pepper. Place in a greased foil baking pan. Top with chicken pieces. Sprinkle with rotisserie chicken seasoning. Cover with extra heavy foil. Label and freeze.
To serve: Thaw. Bake covered, 40 minutes of 350 degrees. Uncover, bake 20 minutes. Stir
Rollo Cookies
Cream together
1 C. sugar
1 C. Brown Sugar
1 C. Butter
Add
2 Eggs
1 tsp. Soda
2 tsp. Vanilla
3/4 C. Cocoa
2 1/2 C. Flour
Smash w/Rollo in the middle
roll in crushed pecans then roll into sugar
bake 8 min. at 350 degrees
When cool drizzle with melted white chocolate
1 C. sugar
1 C. Brown Sugar
1 C. Butter
Add
2 Eggs
1 tsp. Soda
2 tsp. Vanilla
3/4 C. Cocoa
2 1/2 C. Flour
Smash w/Rollo in the middle
roll in crushed pecans then roll into sugar
bake 8 min. at 350 degrees
When cool drizzle with melted white chocolate
La Nueva Ropa Vieja
This is a article that was clipped out of the newspaper. Some of the notes were ripped off so I found it on this sight.
http://blog.mlive.com/saginawnews/2008/02/desperation_dinners_by_beverly.html
http://blog.mlive.com/saginawnews/2008/02/desperation_dinners_by_beverly.html
La Nueva Ropa Vieja
1 can (8 ounces) tomato sauce
1⁄2 cup water
3 bay leaves
1 tablespoon red-wine vinegar
2 teaspoons bottled minced garlic
1⁄2 teaspoon ground cumin
1⁄4 teaspoon each salt and black pepper, or to taste
1 large onion (for about 1 cup slices)
2 pounds skirt or flank steak (see note)
1 red bell pepper (for about 1 cup pieces)
1 green bell pepper (for about 1 cup pieces)
1 can (14 1⁄2 ounces) diced tomatoes, seasoned with garlic and olive oil (see note)
2 cups cooked rice, for serving
1 can (8 ounces) tomato sauce
1⁄2 cup water
3 bay leaves
1 tablespoon red-wine vinegar
2 teaspoons bottled minced garlic
1⁄2 teaspoon ground cumin
1⁄4 teaspoon each salt and black pepper, or to taste
1 large onion (for about 1 cup slices)
2 pounds skirt or flank steak (see note)
1 red bell pepper (for about 1 cup pieces)
1 green bell pepper (for about 1 cup pieces)
1 can (14 1⁄2 ounces) diced tomatoes, seasoned with garlic and olive oil (see note)
2 cups cooked rice, for serving
Note: You also may use sirloin steak or chuck roast. The exact seasoning for the diced tomatoes doesn't matter as long as you choose a type that includes garlic. "Petite" diced tomatoes and no-salt-added varieties also work.
Put the tomato sauce, water, bay leaves, vinegar, garlic, cumin and black pepper into the slow-cooker pot. Stir to combine. Peel the onion, and cut it into quarters. Thinly slice the onion quarters, and add them to the pot. Place the beef over the onions, and spoon some of the liquid over the meat. (If you are using skirt steak or flank steak, there will be several thin pieces, and they will overlap in the pot.)
Rinse the bell peppers, and discard the seeds and membranes. Cut the peppers into quarters, thinly slice them, and add the pieces to the pot. Pour the diced tomatoes with their juice evenly on top.
Cover the pot and cook on low until the meat is so tender that it practically falls apart, about 8 hours if using skirt or flank steak or 10 hours if using sirloin or chuck.
About 20 minutes before serving, cook the rice.
Before serving, remove the beef and vegetables from the slow cooker to a large serving bowl. Use two forks to pull the beef apart into shreds. There should be some cooking juices in the bowl, but if not, add about 1⁄2 cup juices.
Stir to mix the beef and vegetables. Season with additional salt and pepper, if desired. S
Serve all but 2 cups of the beef/vegetable mixture over a bed of hot rice.
Serves 4 generously, with about 5 cups (total) leftover beef mixture and broth.
Russian Chicken by Diane Stevens
1 C. Russian or Catalina Dressing
1 C. apricot jam
1 envelope onion soup mix
1/4 C. water
Pour over chicken. Bake 50 minutes at 375 degrees, serve with rice.
Quick and Easy Soup by Verna Bowen
1 lb. Ground Beef
1 Can bean with bacon soup
1 Can vegetable soup
1 Can tomato soup
Brown Ground Beef with chopped onions. Add soups undiluted
Add: 2 Cups Water
1/2 -1 tsp. Chili powder
According to your taste, heat thoroughly serves 4-6
1 Can bean with bacon soup
1 Can vegetable soup
1 Can tomato soup
Brown Ground Beef with chopped onions. Add soups undiluted
Add: 2 Cups Water
1/2 -1 tsp. Chili powder
According to your taste, heat thoroughly serves 4-6
Candy Cane Cookies
1 Cube Margarine
1/2 C. shortening
1 C. powdered sugar
1 egg
1 1/2 tsp almond extract
1 tsp vanilla
mix above ingredients, add 2 1/2 C. flour and 1 tsp salt. Divided in half. Mix red food coloring in half. Twist one of each color together into a cane. Sprinkle top with crushed candy canes & sugar mixed together. 1/2 C. sugar and 1/2 C. Candy Canes. Bake 375 degrees for 9 minutes.
1/2 C. shortening
1 C. powdered sugar
1 egg
1 1/2 tsp almond extract
1 tsp vanilla
mix above ingredients, add 2 1/2 C. flour and 1 tsp salt. Divided in half. Mix red food coloring in half. Twist one of each color together into a cane. Sprinkle top with crushed candy canes & sugar mixed together. 1/2 C. sugar and 1/2 C. Candy Canes. Bake 375 degrees for 9 minutes.
Crock-pot Chicken
Chicken
Cream of Mushroom Soup 2 cans
Can mushrooms
Add fat free sour cream.
Serve over noodles or rice
No instructions.
Cream of Mushroom Soup 2 cans
Can mushrooms
Add fat free sour cream.
Serve over noodles or rice
No instructions.
Pie Crust
1 C. all purpose flour
3/4 tsp salt
1/2 C. lite corn syrup
2 T. skim milk
No instructions. I'll try and figure them out.
3/4 tsp salt
1/2 C. lite corn syrup
2 T. skim milk
No instructions. I'll try and figure them out.
Apricot Chicken
1 1/2 C. apricot preserves
6 T. soy sauce
3 T. water
3 T. oil
3 T. cornstarch
3 tsp. minced garlic
3/4 tsp. ginger
3 lb. chicken breast, cut into strips
3 green peppers, chopped
1 1/2 c. salted cashews
Hot cooked rice
In large bowl, combine first 7 ingredients. Add chicken strips and toss to coat, cover and cook 5 min. Add chopped green pepper & cashews. Cook 5 min. More till chicken cooked. Let stand 3 min. serve over rice. Serves 12.
6 T. soy sauce
3 T. water
3 T. oil
3 T. cornstarch
3 tsp. minced garlic
3/4 tsp. ginger
3 lb. chicken breast, cut into strips
3 green peppers, chopped
1 1/2 c. salted cashews
Hot cooked rice
In large bowl, combine first 7 ingredients. Add chicken strips and toss to coat, cover and cook 5 min. Add chopped green pepper & cashews. Cook 5 min. More till chicken cooked. Let stand 3 min. serve over rice. Serves 12.
Spicy Stewed Tomatoes by Marva Thomas
18 firm ripe tomatoes
1 lg green pepper (chopped)
1/4 C. sugar
1 small garlic
1 1/2 T. salt
3 stalks celery chopped
1 onion chopped
3 T. vinegar
Wash tomatoes scald 1/2 min, peel & quarter. Combine remaining ingredients in bowl. Fill jars with alternate layers of tomatoes and celery mix, using 3 T. mix in each pint jar. Fill jars to 1/2" from top, pressing tomatoes down until a spoon to extract just enough juice to cover top. Work out any large air bubbles cold pack. Process pints 35 min quarts 45 six pints.
1 lg green pepper (chopped)
1/4 C. sugar
1 small garlic
1 1/2 T. salt
3 stalks celery chopped
1 onion chopped
3 T. vinegar
Wash tomatoes scald 1/2 min, peel & quarter. Combine remaining ingredients in bowl. Fill jars with alternate layers of tomatoes and celery mix, using 3 T. mix in each pint jar. Fill jars to 1/2" from top, pressing tomatoes down until a spoon to extract just enough juice to cover top. Work out any large air bubbles cold pack. Process pints 35 min quarts 45 six pints.
Friday, September 21, 2012
Lasagna
Basil
6 oz. noodles
1 lb. hamburger
1/2 C. chopped onion
1 jar 15 1/4 oz spaghetti sauce
1/2 tsp garlic salt
1 tsp. oregano crushed
1 1/2 C. cottage cheese
2 C. 8 oz Monterrey jack cheese
1/3 C. parmesean cheese.
No instructions.....I'll take a look at this when I have time and see if I can work out the instructions.
6 oz. noodles
1 lb. hamburger
1/2 C. chopped onion
1 jar 15 1/4 oz spaghetti sauce
1/2 tsp garlic salt
1 tsp. oregano crushed
1 1/2 C. cottage cheese
2 C. 8 oz Monterrey jack cheese
1/3 C. parmesean cheese.
No instructions.....I'll take a look at this when I have time and see if I can work out the instructions.
Oatmeal Cookies by Grandma Geri Siddoway
Makes 5 1/2 Dozen
1 1/2 cups sugar
1 Cup margarine, softened
1 egg
1/4 cup water
1 tsp. vanilla
1 1/4 Cup Flour
1/2 Tsp. Baking Soda
1/2 Tsp. Salt
3 Cups Quick Oats
1 Pkg. (6 oz.) Semisweet Chocolate Chips
Pre-heat oven 375 degrees.
Mix sugar, margarine, egg, water & vanilla. Stir in remaining ingredients. Drop on ungreased cookie sheet. Bake 10-12 minutes. Remove immediately from cookie sheet.
Cranberry Sauce
1 pkg. cranberries
1 C. water
2 C. sugar
Wash berries, sort and put in pan with lid. Add water, cook until soft and mushy. Strain through strainer into bowl. Add sugar stir until dissolved pour into containers-let set overnight, store in refrigerator.
1 C. water
2 C. sugar
Wash berries, sort and put in pan with lid. Add water, cook until soft and mushy. Strain through strainer into bowl. Add sugar stir until dissolved pour into containers-let set overnight, store in refrigerator.
White Cake by Grandma Geri Siddoway
Orangy Chicken Cashew by Grandma Geri Siddoway
2 Oranges, peeled
1/3 cup flour
1 T. sugar
1/4 C. oil (1/2 olive oil)
4 chicken breasts
1 C. sour cream
2 to 3 t. sliced or chopped cashew nuts
Salt to Taste
Seasoned pepper to taste
Orange sauce Mixture
1 tsp. orange rind
1 C. Oange juice
1/3 C. water
1 T. Cornstarch
1/8 tsp. nutmeg
1/4 tsp. salt
1 tsp. sugar
2 T. butter
Parsley for garnish
Cut peeled oranges into cartwheels, then into quarters and sprinkle with sugar. Combine salt, pepper, and flour, then dredge chicken in mixture.
I fry pan, heat oil, add chicken & brown well. Place chicken in baking dish.
In saucepan combine all sauce ingredients & bring to a boil, stirring constantly. reduce heat & simmer 30 seconds. Pour over chicken, cover and bake 350 degrees for 50 to 60 minutes
Drain orange quarters and stir 1/2 into sour cream spoon over chicken and bake 8-10 minutes more. Remover and sprinkle with cashew and garnish with remaining oranges and parsley.
Hot Sauce by Shirley Baum(?)
Green or slightly turned tomato (if using red peel them)
Slice in 1/4's put in pot
add 2 or 3 onions chopped into 1/4
2 or 3 stalks of celery
1 or 2 carrots
Pot half full of tomatoes
2 or 3 to taste-Hot peppers (jalapeno)
add quite a bit of salt 1/4 - 1/2 C.
1-2 green peppers
Cook
run through blender
puree-put in jar
water boil 45 min.
pressure 10 min at 10 lbs
Slice in 1/4's put in pot
add 2 or 3 onions chopped into 1/4
2 or 3 stalks of celery
1 or 2 carrots
Pot half full of tomatoes
2 or 3 to taste-Hot peppers (jalapeno)
add quite a bit of salt 1/4 - 1/2 C.
1-2 green peppers
Cook
run through blender
puree-put in jar
water boil 45 min.
pressure 10 min at 10 lbs
Pot Roast
Brown 4-5 lbs. pot roase
2-4 sweet onion halved & sliced
1 Bell pepper chopped
2 stalks celery chopped
Brown meat in 2 tsp oil - after turning meat add above ingredients let simmer until meat browns.
Mix together
1 C. catsup
1 C. dry red wine
2 T. lemon juice
1 T Worcestershire sauce
1 T. prepared mustard
3 T. brown sugar
1 tsp salt & pepper
Pour over meat - Bake in over 350 degrees for 3-4 hours.
2-4 sweet onion halved & sliced
1 Bell pepper chopped
2 stalks celery chopped
Brown meat in 2 tsp oil - after turning meat add above ingredients let simmer until meat browns.
Mix together
1 C. catsup
1 C. dry red wine
2 T. lemon juice
1 T Worcestershire sauce
1 T. prepared mustard
3 T. brown sugar
1 tsp salt & pepper
Pour over meat - Bake in over 350 degrees for 3-4 hours.
Broccoli & Rice by Gwen Anderson
Serves 4-6
1 C. minute rice
1 box chopped Broccoli (thawed)
1 can cream of Mushroom Soup
1 Can Mushrooms
3/4 C. sharp cheddar cheese grated
Mix all ingredients & bake at 325 degrees for 45 min.
Notes: Brown Rice may be used and gives the casserole much better flavor. If you use brown rice do not bake as long. It does not absorb liquid as minute rice does.
1 C. minute rice
1 box chopped Broccoli (thawed)
1 can cream of Mushroom Soup
1 Can Mushrooms
3/4 C. sharp cheddar cheese grated
Mix all ingredients & bake at 325 degrees for 45 min.
Notes: Brown Rice may be used and gives the casserole much better flavor. If you use brown rice do not bake as long. It does not absorb liquid as minute rice does.
Blonde Brownies by Marva Thomas
2/3 C (10 1/3 T.) Melted Butter
2 C. Brown Sugar
2 eggs
2 tsp. vanilla
2 C. flour
1 tsp. baking powder
1/4 tsp. soda
1 tsp. salt
1 small pkg. Chocolate Chips
some nuts
Melt butter, mix with brown sugar, eggs and vanilla. Add dry ingredients. Spread in well greased pan. Bake 350 degrees 20-25 minutes.
2 C. Brown Sugar
2 eggs
2 tsp. vanilla
2 C. flour
1 tsp. baking powder
1/4 tsp. soda
1 tsp. salt
1 small pkg. Chocolate Chips
some nuts
Melt butter, mix with brown sugar, eggs and vanilla. Add dry ingredients. Spread in well greased pan. Bake 350 degrees 20-25 minutes.
Thursday, September 20, 2012
Tempting Apple Crisp by Laurane Larsen
4 c peeled, sliced cooking apples
1 tbsp lemon juice
1/2 c flour
1 c oatmeal uncooked
1/2 c brown sugar
1/2 tsp salt
1 tsp cinnamon
1/3 c margarine, melted
Place apples in shallow baking dish. sprinkle with lemon juice. Combine dry ingredients, add melted butter, mixing until crumbly. Sprinkle over apples. Bake 375 degrees for 30 minutes or until apples are tender.
1 tbsp lemon juice
1/2 c flour
1 c oatmeal uncooked
1/2 c brown sugar
1/2 tsp salt
1 tsp cinnamon
1/3 c margarine, melted
Place apples in shallow baking dish. sprinkle with lemon juice. Combine dry ingredients, add melted butter, mixing until crumbly. Sprinkle over apples. Bake 375 degrees for 30 minutes or until apples are tender.
Strawberry Ribbon by Merle Olsen
1 pkg vanilla pudding mix
1 c fresh strawberries
1/2 c ground nuts
1 1/2 cup milk
1 c vanilla wafer crumbs
1 c whipping cream
Mix nuts and crumbs and put a layer in the bottom of a 7x11 inch pan. Combine pudding mix and milk, cook until smooth and thick and pour over crumbs. Wash and drain strawberries and slice over pudding mix. Whip cream, sweeten, flavor and spread over berries. Sprinkle top with remaining crumb mix and chill for a few hrs.
1 c fresh strawberries
1/2 c ground nuts
1 1/2 cup milk
1 c vanilla wafer crumbs
1 c whipping cream
Mix nuts and crumbs and put a layer in the bottom of a 7x11 inch pan. Combine pudding mix and milk, cook until smooth and thick and pour over crumbs. Wash and drain strawberries and slice over pudding mix. Whip cream, sweeten, flavor and spread over berries. Sprinkle top with remaining crumb mix and chill for a few hrs.
Calorie Conscious Waldorf Salad
2 Cups Diced Apples
1 Cup diced celery
2/3 cup light cool whip
1 tbs light miracle whip
dash ginger
dash nutmeg
Stir thawed coo whip & miracle whip together. Stir into apples & celery & add seasonings.
1 Cup diced celery
2/3 cup light cool whip
1 tbs light miracle whip
dash ginger
dash nutmeg
Stir thawed coo whip & miracle whip together. Stir into apples & celery & add seasonings.
Sour Cream Sugar Cookies by Trish Van Doren
Cream together:
4 eggs
1 cup sour cream
1 cup butter
2 cups sugar
Add:
8 cups flour
4 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
Roll out to 1/4" thick. Cut into your favorite shapes
Bake @ 375-400 for 6-8 min
Frost with your favorite frosting!!
4 eggs
1 cup sour cream
1 cup butter
2 cups sugar
Add:
8 cups flour
4 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
Roll out to 1/4" thick. Cut into your favorite shapes
Bake @ 375-400 for 6-8 min
Frost with your favorite frosting!!
Chocolate Snowmen by Susie Ricks
2/3 C. butter or margarine (softened)
1 C. sugar
2 tsp. Vanilla
2 eggs
2 1/2 C. flour
1/2 C. cocoa
1/2 tsp. Salt
1/4 tsp. Baking soda
1 C. mini chocolate chips
1 package white chocolate chips or bark
1-2 T shortening
Beat first 3 ingredients until creamy. Add Eggs. Combine dry ingredients and add to creamed mixture. Stir in mini chips. Refrigerate dough for 20 min. or until firm enough to handle. Roll 1 tsp into ball for snowman head, 2 tsp for middle and 1 T. for body. Press into each other to form snowman shape and bake on ungreased cookie sheet 8-9 minutes at 350 degrees. Cool on wire rake. Place 10 oz of white chips or almond bark in microwave with 1 T. shortening. Microwave in 30 second intervals and stir until melted. Coat cookies with white choc. And add mini chips for eyes, mouth and buttons. Let cool on wax paper.
1 C. sugar
2 tsp. Vanilla
2 eggs
2 1/2 C. flour
1/2 C. cocoa
1/2 tsp. Salt
1/4 tsp. Baking soda
1 C. mini chocolate chips
1 package white chocolate chips or bark
1-2 T shortening
Beat first 3 ingredients until creamy. Add Eggs. Combine dry ingredients and add to creamed mixture. Stir in mini chips. Refrigerate dough for 20 min. or until firm enough to handle. Roll 1 tsp into ball for snowman head, 2 tsp for middle and 1 T. for body. Press into each other to form snowman shape and bake on ungreased cookie sheet 8-9 minutes at 350 degrees. Cool on wire rake. Place 10 oz of white chips or almond bark in microwave with 1 T. shortening. Microwave in 30 second intervals and stir until melted. Coat cookies with white choc. And add mini chips for eyes, mouth and buttons. Let cool on wax paper.
Texas Ranger Cookies by Allison Yrungaray (Recipe from: Ellen Tingey)
1 C. shortening
1 C. sugar
1 C. brown sugar
2 beaten eggs
1 tsp. Vanilla
2 C. flour
1 tsp. baking soda
1/2 tsp. Baking powder
1/2 tsp. Salt
1 C. oatmeal
1 C. coconut
1 C. Rice Crispies
Mix ingredients in order above. Roll into balls and mash with a fork on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. Makes approximately 3 dozen cookies.
1 C. sugar
1 C. brown sugar
2 beaten eggs
1 tsp. Vanilla
2 C. flour
1 tsp. baking soda
1/2 tsp. Baking powder
1/2 tsp. Salt
1 C. oatmeal
1 C. coconut
1 C. Rice Crispies
Mix ingredients in order above. Roll into balls and mash with a fork on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. Makes approximately 3 dozen cookies.
Mint Chocolate Cookies by Bonnie Siddoway
2 1/4 C. flour
1 tsp. Baking soda
1 C. butter
2/3 C. brown sugar
2 eggs
1 pkg. Mint chips
2/3 C. cocoa
1/2 tsp. salt
3/4 C. sugar
1 tsp. Vanilla
Combine all ingredients. Bake at 350 degrees for 10 minutes.
1 tsp. Baking soda
1 C. butter
2/3 C. brown sugar
2 eggs
1 pkg. Mint chips
2/3 C. cocoa
1/2 tsp. salt
3/4 C. sugar
1 tsp. Vanilla
Combine all ingredients. Bake at 350 degrees for 10 minutes.
Margie's Chewy Chocolate Chip Cookie by Suzy Bean
2 1/4 C. flour
1 tsp. Baking soda
1/2 tsp. Salt
1 C. butter
3/4 C. brown sugar
2 T. vanilla
1 egg
1 12 oz. Package Milk Chocolate Chips
Preheat oven to 375 degrees
1. Mix flour, baking soda and salt
2. Cream butter & sugar until light and fluffy
3. Add vanilla & egg, beat well
4. Add 1-4 steps together
5. Add chocolate chips
6. Roll into 2" balls on un-greased cookie sheet
7. Bake 8 to 9 minutes
1 tsp. Baking soda
1/2 tsp. Salt
1 C. butter
3/4 C. brown sugar
2 T. vanilla
1 egg
1 12 oz. Package Milk Chocolate Chips
Preheat oven to 375 degrees
1. Mix flour, baking soda and salt
2. Cream butter & sugar until light and fluffy
3. Add vanilla & egg, beat well
4. Add 1-4 steps together
5. Add chocolate chips
6. Roll into 2" balls on un-greased cookie sheet
7. Bake 8 to 9 minutes
Oatmeal Carmelitas by Madeline Robinson
Combine:
2 C. flour
2 C. old fashion oatmeal
1 1/2 C. brown sugar
1 tsp. Baking soda
1 1/2 tsp. Salt
1 1/2 C. melted butter
Press 1/2 the above mixture into 9 x 13 pan. Bake @ 350 degrees for 10 minutes (it will be golden brown).
Remove from oven and sprinkle with:
2 1/4 C. chocolate chips
1 C. chopped pecans.
Combine:
1 small jar of Smuckers caramel topping
6 T. flour
Drizzle it over the chocolate chip bits and pecans. Top with the second half of oatmeal mixture. (It's best to just crumble the oatmeal mixture over the top). Press gently and try to cover all the caramel topping. Bake at 350 for 20 min. Let cool and cut into bars. (These cookies are better on the second day.)
Walnut Bars by Charlene Dunn
Crust:
2 1/2 C. flour
2 sticks butter
1/2 C. sugar
1 tsp. Baking powder
1 tsp. salt
Mix & press into a jelly roll pan
Topping:
2 1/2 C. brown sugar
4 eggs
1/2 tsp. Salt
2 T. flour
2 T. soft butter
2 tsp. Vanilla
Beat this mixture until smooth, add 3 cups chopped walnuts and mix. Pour evenly over crust. Bake at 350 degrees for 25-30 min. Let cool, turn out onto counter and cut.
2 1/2 C. flour
2 sticks butter
1/2 C. sugar
1 tsp. Baking powder
1 tsp. salt
Mix & press into a jelly roll pan
Topping:
2 1/2 C. brown sugar
4 eggs
1/2 tsp. Salt
2 T. flour
2 T. soft butter
2 tsp. Vanilla
Beat this mixture until smooth, add 3 cups chopped walnuts and mix. Pour evenly over crust. Bake at 350 degrees for 25-30 min. Let cool, turn out onto counter and cut.
Walnut Thumbprints by Virginia Rigby (Taste of Home Cookie Book)
1/2 C. butter softened
1 C. packed brown sugar
1 egg
1 tsp. vanilla
1 3/4 C. flour
1/2 tsp. Baking soda
1/4 tsp. salt
Filling
1 C. chopped walnuts
1/2 C. packed brown sugar
1/4 C. sour cream
Cream the butter and brown sugar in a bowl. Beat in egg and vanilla. Combine flour, baking soda and salt, gradually add to the creamed mixture. Refrigerate for 30 min. Roll into 1 inch balls. Place 2 inches apart on greased baking sheet. Using the end of a wooden spoon handle make an indentation in tahe center of each cookie. Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks. Makes 2 1/2 dozen.
(I assume that you then put the filling in the indentations. Just thought I'd add my two cents there. Melanie)
1 C. packed brown sugar
1 egg
1 tsp. vanilla
1 3/4 C. flour
1/2 tsp. Baking soda
1/4 tsp. salt
Filling
1 C. chopped walnuts
1/2 C. packed brown sugar
1/4 C. sour cream
Cream the butter and brown sugar in a bowl. Beat in egg and vanilla. Combine flour, baking soda and salt, gradually add to the creamed mixture. Refrigerate for 30 min. Roll into 1 inch balls. Place 2 inches apart on greased baking sheet. Using the end of a wooden spoon handle make an indentation in tahe center of each cookie. Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks. Makes 2 1/2 dozen.
(I assume that you then put the filling in the indentations. Just thought I'd add my two cents there. Melanie)
Ginger Cookies by Virginia Rigby
1 1/2 C. shortening or margarine
2 C. sugar
4 T. molasses (light)
2 eggs
4 C flour
3 tsp. Baking soda
2 tsp. Cinnamon
1 tsp. Cloves
1 tsp. salt
Mix all ingredients. Roll into balls and roll in sugar. Bake at 350 degrees for 110 minutes. Makes about 60 cookies.
2 C. sugar
4 T. molasses (light)
2 eggs
4 C flour
3 tsp. Baking soda
2 tsp. Cinnamon
1 tsp. Cloves
1 tsp. salt
Mix all ingredients. Roll into balls and roll in sugar. Bake at 350 degrees for 110 minutes. Makes about 60 cookies.
Peanut Butter Cup Cookies by Trellis Gibson
3/4 C. plain peanut butter
1/2 C. Crisco
1 1/4 C. light brown sugar
3 T. milk
1 T. vanilla
1 egg
1 3/4 C. flour
3/4 tsp. Salt
3/4 tsp. Soda
1 bag miniature peanut butter cups
Combine peanut butter, Crisco, sugar and vanilla. Blend Well. Add egg. Mix together with dry ingredients gradually. Make into small balls put into miniature muffin pans. Make a little indentation in top of ball. Bake at 375 degrees for 6 minutes. Place peanut butter cup in indentation. Let cool.
1/2 C. Crisco
1 1/4 C. light brown sugar
3 T. milk
1 T. vanilla
1 egg
1 3/4 C. flour
3/4 tsp. Salt
3/4 tsp. Soda
1 bag miniature peanut butter cups
Combine peanut butter, Crisco, sugar and vanilla. Blend Well. Add egg. Mix together with dry ingredients gradually. Make into small balls put into miniature muffin pans. Make a little indentation in top of ball. Bake at 375 degrees for 6 minutes. Place peanut butter cup in indentation. Let cool.
Oatmeal Scotchies by Winnie Orgill
1 1/4 C. flour
1 tsp. Baking soda
1/2 tsp. salt
1 C. butter flavored Crisco
3/4 C. sugar
3/4 C. brown sugar
2 eggs
1 tsp. vanilla
3 C. oatmeal
Heat oven to 375 degrees. Mix together flour, soda, and salt. Blend together Crisco, sugars, and vanilla. Mix with dry ingredients. Add small package butterscotch chips. If you double the recipe use large bag. Large bag is to sweet when all used in this recipe. Bake on un-buttered cookie sheet for 7-8 minutes for soft cookie and 9-10 for crisp cookie.
1 tsp. Baking soda
1/2 tsp. salt
1 C. butter flavored Crisco
3/4 C. sugar
3/4 C. brown sugar
2 eggs
1 tsp. vanilla
3 C. oatmeal
Heat oven to 375 degrees. Mix together flour, soda, and salt. Blend together Crisco, sugars, and vanilla. Mix with dry ingredients. Add small package butterscotch chips. If you double the recipe use large bag. Large bag is to sweet when all used in this recipe. Bake on un-buttered cookie sheet for 7-8 minutes for soft cookie and 9-10 for crisp cookie.
Peanut Butter Clusters by Sandy Schetselaar
1 Cup butterscotch chips
1/2 Cup peanut butter
3 Cups cornflakes or puffed rice (I never use puffed rice)
1. Slowly melt chips in pan over low heat
2. Stir in peanut butter a teaspoonful at a time.
3. Remove from heat and stir in cereal.
4. Place by spoonfuls onto waxed paper, cool.
1/2 Cup peanut butter
3 Cups cornflakes or puffed rice (I never use puffed rice)
1. Slowly melt chips in pan over low heat
2. Stir in peanut butter a teaspoonful at a time.
3. Remove from heat and stir in cereal.
4. Place by spoonfuls onto waxed paper, cool.
Chocolate Sundae Cookies by Grandma Janice Siddoway
1 1/2 C. flour
1/2 tsp baking soda
1/2 tsp salt
1/2 C. shortening or margarine
2/3 C. brown sugar
1 egg
1/4 C. maraschino cherry juice
2 T. milk
2 oz. cocoa
1/2 C. chopped walnuts (optional)
1/4 C. maraschino cherries chopped
18 marshmallows cut in half
18 halved pecans or walnuts
Preheat oven to 350 degrees.
Mix together flour, baking soda & salt; set aside.
Cream sugar and shortening. Add egg. Stir in 1/2 of flour mixture. Add maraschino cherries juice & Milk, stir in remaining flour mixture. add Melted chocolate, walnuts and cherries.
Drop unto un-greased cookie sheet. Bake 12-15 minutes remove from oven. Place cut side of marshmallow on top of cookie. Return to oven for only a minute. Don't let marshmallow change colors. Let cool. Ice with frosting below.
Chocolate Frosting
3 T. butter
2 T. cocoa
1 1/2 C. powdered sugar
2 T. milk
1 tsp. Vanilla
Melt butter, stir in cocoa. Remove from heat and add powdered sugar and vanilla. Can add more Sugar or milk as needed. Top with halved nut.
1/2 tsp baking soda
1/2 tsp salt
1/2 C. shortening or margarine
2/3 C. brown sugar
1 egg
1/4 C. maraschino cherry juice
2 T. milk
2 oz. cocoa
1/2 C. chopped walnuts (optional)
1/4 C. maraschino cherries chopped
18 marshmallows cut in half
18 halved pecans or walnuts
Preheat oven to 350 degrees.
Mix together flour, baking soda & salt; set aside.
Cream sugar and shortening. Add egg. Stir in 1/2 of flour mixture. Add maraschino cherries juice & Milk, stir in remaining flour mixture. add Melted chocolate, walnuts and cherries.
Drop unto un-greased cookie sheet. Bake 12-15 minutes remove from oven. Place cut side of marshmallow on top of cookie. Return to oven for only a minute. Don't let marshmallow change colors. Let cool. Ice with frosting below.
Chocolate Frosting
3 T. butter
2 T. cocoa
1 1/2 C. powdered sugar
2 T. milk
1 tsp. Vanilla
Melt butter, stir in cocoa. Remove from heat and add powdered sugar and vanilla. Can add more Sugar or milk as needed. Top with halved nut.
Golly Gee Teenie-Bopper Mint Chocolate Chip Cookies by Shauna Blotter
1 C +2 T flour
1/2 tsp. Baking soda
1/2 tsp. salt
1/2 C. butter
1/2 C. brown sugar
1/2 C. sugar
1 egg
1 tsp. vanilla
1 C. chopped pecans (optional)
Mix together all dry ingredients. In a separate bowl beat butter and sugars until light and creamy. Add egg and vanilla. Stir in pecans. Add dry ingredients. Drop by teaspoonfuls on cookie sheet and bake for 8-10 minutes at 375 degrees.
Mint Frosting
3 T. softened butter
1 1/2 C. powdered sugar
2 T. heavy cream
1 tsp. Peppermint flavoring
Blend ingredients until creamy, Spread on cooled cookies. Refrigerate cookies while making Glaze.
Glaze
Melt 6 oz. Choc. Chips and 4 T. butter in microwave on med heat. Stir. Spread glaze over mint cookies and refrigerate. Makes only 3 1/2 dozen....I usually double the recipe.
1/2 tsp. Baking soda
1/2 tsp. salt
1/2 C. butter
1/2 C. brown sugar
1/2 C. sugar
1 egg
1 tsp. vanilla
1 C. chopped pecans (optional)
Mix together all dry ingredients. In a separate bowl beat butter and sugars until light and creamy. Add egg and vanilla. Stir in pecans. Add dry ingredients. Drop by teaspoonfuls on cookie sheet and bake for 8-10 minutes at 375 degrees.
Mint Frosting
3 T. softened butter
1 1/2 C. powdered sugar
2 T. heavy cream
1 tsp. Peppermint flavoring
Blend ingredients until creamy, Spread on cooled cookies. Refrigerate cookies while making Glaze.
Glaze
Melt 6 oz. Choc. Chips and 4 T. butter in microwave on med heat. Stir. Spread glaze over mint cookies and refrigerate. Makes only 3 1/2 dozen....I usually double the recipe.
Fudge Filled Bars by Michelle Freebairn
2 C. quick cooking oats
1 1/2 C. flour
1 C. brown sugar
3/4 tsp. Salt
1 C. melted butter
1 C. chopped pecans
1 can sweetened condensed milk
1 C. semi sweet chocolate chips
2 T. shortening
1 C. plain M & M's
I a bowl, combine oats, flour and salt. Add butter and mix until crumbly. Stir in pecans. Set aside 1 1/2 C for topping. Press remaining crumb mixture into a greased 9 x 13 pan. In a saucepan, combine milk, chips and shortening; cook and stir over low heat until chips are melted. Spread over crus; sprinkle with reserved crumb topping. Top with M&M's. Bake at 350 degrees 20-25 minutes or until edges are golden brown. Makes approximately 2 dozen bars.
1 1/2 C. flour
1 C. brown sugar
3/4 tsp. Salt
1 C. melted butter
1 C. chopped pecans
1 can sweetened condensed milk
1 C. semi sweet chocolate chips
2 T. shortening
1 C. plain M & M's
I a bowl, combine oats, flour and salt. Add butter and mix until crumbly. Stir in pecans. Set aside 1 1/2 C for topping. Press remaining crumb mixture into a greased 9 x 13 pan. In a saucepan, combine milk, chips and shortening; cook and stir over low heat until chips are melted. Spread over crus; sprinkle with reserved crumb topping. Top with M&M's. Bake at 350 degrees 20-25 minutes or until edges are golden brown. Makes approximately 2 dozen bars.
Wednesday, September 19, 2012
Peanut Butter Rolled Oat Cookies by Janna Christensen
2 C. sugar
1/2 C. milk
1/2 C. margarine or butter
1/8 tsp. Salt
1 tsp vanilla
1 C. peanut butter
3 C. oats
Mix together over medium heat: Sugar, milk, butter, & salt. Bring to a boil, stirring constantly Boil for 1 minute. Remove from heat, add vanilla and peanut butter. Mix. Add oats and mix well. Drop by spoonfuls on wax paper.
1/2 C. milk
1/2 C. margarine or butter
1/8 tsp. Salt
1 tsp vanilla
1 C. peanut butter
3 C. oats
Mix together over medium heat: Sugar, milk, butter, & salt. Bring to a boil, stirring constantly Boil for 1 minute. Remove from heat, add vanilla and peanut butter. Mix. Add oats and mix well. Drop by spoonfuls on wax paper.
Homemade Oreo Cookies by Janna Christensen
1 Devil's Food Cake Mix (Any flavor may be substituted)
2 eggs
2/3 C. butter flavor Crisco (we use sticks)
Cream Cheese frosting (color if desired)
Mix first three ingredients together. Roll into 1 inch balls. Bake at 350 degrees for 8 minutes
Do not overcook. Let cool, and frost.
2 eggs
2/3 C. butter flavor Crisco (we use sticks)
Cream Cheese frosting (color if desired)
Mix first three ingredients together. Roll into 1 inch balls. Bake at 350 degrees for 8 minutes
Do not overcook. Let cool, and frost.
Oatmeal Chocolate Chip Cookies by Marci Tribe
3 C. flour
2 tsp. Salt
2 C. shortening
1 1/2 C. sugar
1 1/2 C. brown sugar
4 eggs
2 tsp. Baking powder
2 tsp. Hot water
2 C. nuts (optional)
4 C. chocolate chips
2 tsp. vanilla
4 C. oats (not instant)
Cream shortening, sugar and brown sugar. Add eggs, water and vanilla; mix well. Mix together flour, salt soda and oats. Mix dry ingredients in slowly. Fold in chocolate chips and nuts.
Bake at 375 degrees for 10-12 minutes.
Makes 6 dozen
2 tsp. Salt
2 C. shortening
1 1/2 C. sugar
1 1/2 C. brown sugar
4 eggs
2 tsp. Baking powder
2 tsp. Hot water
2 C. nuts (optional)
4 C. chocolate chips
2 tsp. vanilla
4 C. oats (not instant)
Cream shortening, sugar and brown sugar. Add eggs, water and vanilla; mix well. Mix together flour, salt soda and oats. Mix dry ingredients in slowly. Fold in chocolate chips and nuts.
Bake at 375 degrees for 10-12 minutes.
Makes 6 dozen
Orange Carrot Cookies by Elma Hall
1 1/2 C. shortening (or oil)
2 C. sugar
2 Eggs
2 tsp. Baking powder
1 tsp. Salt
4 C. flour
2 C. cooked carrots, mashed
2 tsp. Vanilla
Beat shortening, sugar & eggs til creamy. Mix dry ingredients and add alternately with mashed carrots. Add Vanilla. Mix all together. Drop by teaspoonful onto greased cookie sheet. Bake at 375 degrees 8 minutes.
Icing
2 grated orange rinds
1/3 C. orange juice
2 C. powdered sugar
pinch salt
Ice cookies while hot with a pastry brush.
NOTE: Buy 2 lbs. Carrots to cook and mash
2 C. sugar
2 Eggs
2 tsp. Baking powder
1 tsp. Salt
4 C. flour
2 C. cooked carrots, mashed
2 tsp. Vanilla
Beat shortening, sugar & eggs til creamy. Mix dry ingredients and add alternately with mashed carrots. Add Vanilla. Mix all together. Drop by teaspoonful onto greased cookie sheet. Bake at 375 degrees 8 minutes.
Icing
2 grated orange rinds
1/3 C. orange juice
2 C. powdered sugar
pinch salt
Ice cookies while hot with a pastry brush.
NOTE: Buy 2 lbs. Carrots to cook and mash
Chocolate Cookies by Pam Thomas
1 C. shortening
2 C. sugar
4 eggs
2 tsp. vanilla
2/3 C. milk
Cream together first four ingredients.
Mix together
4 1/2 C. flour
1 tsp. Salt,
2 tsp. baking powder
3/4 C. cocoa.
Add to above mixture alternating with the milk. Bake 10 minutes at 350 degrees. Frost with coconut/pecan frosting you can purchase at Store. Makes 5 dozen cookies.
2 C. sugar
4 eggs
2 tsp. vanilla
2/3 C. milk
Cream together first four ingredients.
Mix together
4 1/2 C. flour
1 tsp. Salt,
2 tsp. baking powder
3/4 C. cocoa.
Add to above mixture alternating with the milk. Bake 10 minutes at 350 degrees. Frost with coconut/pecan frosting you can purchase at Store. Makes 5 dozen cookies.
Jessica's Cream Cheese Cookies by Christine Cochran
1/2 C. melted margarine
3 eggs
1 yellow cake mix
1 lb. Powdered sugar
1 8 oz. Cream cheese softened
1/2 C. coconut
1/2 C. walnuts (optional)
Combine margarine, 1 egg & cake mix. Mix well. Press into greased jelly roll pan. Combine other ingredients. Blend well. Spread on top of mixture. Bake 325 degrees for 45 minutes.
3 eggs
1 yellow cake mix
1 lb. Powdered sugar
1 8 oz. Cream cheese softened
1/2 C. coconut
1/2 C. walnuts (optional)
Combine margarine, 1 egg & cake mix. Mix well. Press into greased jelly roll pan. Combine other ingredients. Blend well. Spread on top of mixture. Bake 325 degrees for 45 minutes.
Raisin Nut Nibbles by Mary Lou Burgoyne
1 C. Water
2 C. raisins
1 tsp. Soda
Add water to raisins and boil 5 minutes. Combine the following and stir in raisin mixture.
1 C. shortening
2 C. sugar
1 tsp vanilla
3 eggs
4 C. flour
1 tsp. Baking Powder
1 tsp. cinnamon
1/2 tsp. Nutmeg
1 tsp salt
1 C. chopped nuts
Spoon on greased cookie sheet and bake at 350 degrees. Sprinkle with granulated sugar before baking if desired. Bake 12 minutes.
2 C. raisins
1 tsp. Soda
Add water to raisins and boil 5 minutes. Combine the following and stir in raisin mixture.
1 C. shortening
2 C. sugar
1 tsp vanilla
3 eggs
4 C. flour
1 tsp. Baking Powder
1 tsp. cinnamon
1/2 tsp. Nutmeg
1 tsp salt
1 C. chopped nuts
Spoon on greased cookie sheet and bake at 350 degrees. Sprinkle with granulated sugar before baking if desired. Bake 12 minutes.
Sugar Cookies By Becky Andrews
1 Cup Butter
3/4 cup sugar
1 egg
2 T. Milk
1 1/2 tsp. Vanilla
3 C. flour
Mix together chill-roll out. Bake 350 degrees 8-10 minutes. Frost
3/4 cup sugar
1 egg
2 T. Milk
1 1/2 tsp. Vanilla
3 C. flour
Mix together chill-roll out. Bake 350 degrees 8-10 minutes. Frost
Samoan Girl Scout Cookies
6 TB butter
1/2 cup sugar
1/2 cup Karo syrup
7 oz. sweetened condensed milk (1/2 can)
1/2 tsp vanilla
4 cups toasted coconut
chocolate chips
Combine 1st three ingredients in a pan and heat to a boil, stirring constantly with a wooden spoon. Cook 3 minutes and then slowly pour in the sweetened condensed milk. Continue cooking while stirring constantly until it gets to 220-228 degrees F. Remove from heat and stir in vanilla and beat until creamy. Stir in coconut. Spoon by Tablespoons onto a greased cookie sheet and flatten slightly. Poke a hole into the center of each one with the end of the wooden spoon. Melt chocolate chips in a plastic baggie (30 seconds at a time and then squeeze the bag to mix) in the microwave. Cut a small hole in the corner of the bag and squeeze stripes onto the top of the cookies. You can also melt chocolate to dip the bottom of the cookies in when cooled.
These cookies are super good! I would recommend not doubling the recipe unless you have someone to help you shape the cookies before they cool. Enjoy!
1/2 cup sugar
1/2 cup Karo syrup
7 oz. sweetened condensed milk (1/2 can)
1/2 tsp vanilla
4 cups toasted coconut
chocolate chips
Combine 1st three ingredients in a pan and heat to a boil, stirring constantly with a wooden spoon. Cook 3 minutes and then slowly pour in the sweetened condensed milk. Continue cooking while stirring constantly until it gets to 220-228 degrees F. Remove from heat and stir in vanilla and beat until creamy. Stir in coconut. Spoon by Tablespoons onto a greased cookie sheet and flatten slightly. Poke a hole into the center of each one with the end of the wooden spoon. Melt chocolate chips in a plastic baggie (30 seconds at a time and then squeeze the bag to mix) in the microwave. Cut a small hole in the corner of the bag and squeeze stripes onto the top of the cookies. You can also melt chocolate to dip the bottom of the cookies in when cooled.
These cookies are super good! I would recommend not doubling the recipe unless you have someone to help you shape the cookies before they cool. Enjoy!
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