CHEWY SURPRISE COOKIES 1-13-01 top of page
1½ cups butter flavored Crisco
1½ cups peanut butter
2 cups sugar, divided
1½ cup brown sugar
4 eggs
3¾ cups flour
2 tsps. baking soda
1½ tsps. baking powder
¾ tsp. salt
1 10 oz. pkg. milk duds
Cream shortening, peanut butter, 1½ cups sugar and brown sugar. Add eggs one at a time. Combine dry ingredients and add slowly. Chill for 1 hour. Wrap a portion (1-1½ tsps.) of dough around each milk dud place 2" apart on a baking sheet. Can roll in rest of sugar before baking. Bake 350° for 10-12 minutes. Cool on sheet.
ROLO COOKIES (5-20-99) 1-13-01
2½ cups flour
¾ cup cocoa
1 tsp. baking soda
1 cup sugar
1 cup brown sugar, packed
1 cup softened margarine or butter
2 tsps. vanilla
2 eggs
1 cup chopped pecans
48 Rolo candy
1 tbsp. sugar
4 ozs. vanilla flavored candy coating
Combine flour, cocoa, and soda mix well. Cream margarine and both cups of sugar until light and fluffy. Add eggs and vanilla. Beat well. Stir in dry ingredients, mix well. Stir in ½ cup pecans. If dough is too crumbly cover with plastic and refrigerate for 30 minutes to one hour. Preheat oven 375°. Enclose 1 Rolo candy into 1 tbsp. dough, covering well. Combine 1 tbsp. sugar with remaining pecans. Dip top of each ball into nut and sugar mixture. Place on ungreased cookie sheet and bake at 375° for 7-10 minutes or until slightly cracked. Cool on cookie sheet for another 2 minutes. Remove to wire rack to cool completely. Drizzle with melted vanilla candy coating if desired.
IDEA FOR CHEESE BALL RECIPE: To 1 pkg. cream cheese add chopped onion, dried beef. Mix well. Shape into turkey on a platter. Use snack crackers to put into turkey for feathers. 1-13-01
Where to send old Christmas cards: Remove fronts of cards and send to: 1-13-01
St. Jude's Ranch for Children
100 St. Jude's Street
Boulder City, Nevada
89005
STRAWBERRY PUNCH (12-30-00) 1-13-01
1 large can pineapple juice
1 2 litter bottle strawberry pop
Mix in punch bowl and serve.
GLAZE FOR HAM (12-30-00) 1-13-01
1 cup orange marmalade
4 tbsps. lemon juice
1 tsp. ginger
Mix with wire whisk. Put on ham 45 minutes before ham is done. Baste frequently during last 45 minutes.
CROCKPOT PUDDING CAKE (requested didn't give) 1-13-01
18 oz. pkg. chocolate devils food
cake mix
1 pkg. instant chocolate pudding
mix (3 oz. size)
2 cups sour cream or 16 oz. carton
4 eggs
1 cup water
1 cup oil
1 6 oz. pkg. semi-sweet chocolate
chips
Serve with whipped topping or whipped
cream or ice cream
Combine all ingredients but chocolate chips. Beat on medium speed 2 minutes. Stir in chocolate chips. Coat crockpot with oil or cooking spray. Pour batter in and cover. Cook on low for 4-7 hours or until center is set. Toothpick inserted in center comes out with moist crumbs. Can use lemon cake mix and lemon pudding mix and white chocolate chips.
EASY BREAKFAST SQUARES (jan/feb93pg2) 1-20-01 top of page
24 oz. pkg. O'Brien Hash Browns
w/peppers, thawed
2 cups diced ham
6 ozs. shredded cheddar cheese
6 ozs. shredded Mozzarella cheese
3 eggs, beaten
½ tsp. salt
1 cup milk
med. onion, minced
Place potatoes in 9 x 13 inch pan. Sprinkle ham over potatoes, then the cheeses. Beat eggs, add milk, salt and onion. Pour over meat and potatoes. Cover and refrigerate for at least 3 hours. Bake at 350° for one hour. Let stand for 10 minutes before cutting.
BUTTERSCOTCH PIE w/water (sep/oct97pg4) 1-20-01
1½ cup light brown sugar
¼ tsp. salt
2 tbsps. flour
3 tbsps. corn starch
1½ cups hot water
2 egg yolks
1 tbsp. butter
1 tsp. vanilla
1 9" baked pie shell
Mix together first 3 ingredients in a saucepan. Add hot water stirring well. Cook until thick and clear. Beat egg yolks. Add small amount of heated mixture to yolks and mix well. Slowly pour the egg yolk mixture into the hot sugar mixture and stir constantly. Cook over low heat for 1 minute. Remove from heat and stir in butter and vanilla. Cool slightly and pour into baked pie shell. Top with Prepared meringue and serve.
NO BAKE CHOCOLATE COOKIES (nov/dec84pg7) 1-20-01
2 cups sugar
½ cup milk
1/3 cup cocoa
¼ cup butter
3 cups quick oats
½ cup peanut butter
Mix and drop on ungreased cookie sheet. Chill.
RASPBERRY COOLER 1-20-01
Crush raspberries slightly. Add ¼ lemon juice. Mix in ginger ale and the amount of vodka that you want. You can also add sugar if needed.
TIP: For making fudge and you run out of evaporated milk: Mix 1 can sweetened condensed milk with 1 can full of 2% milk to equal 2 cans of evaporated milk. 1-20-01
Freeze ahead casseroles. If you have any tried and true freeze ahead casseroles recipes for this please email. Thanks. (request)
RASPBERRY CORDIAL 1-27-01 top of page
1 qt. raspberries (fresh)
3 cups sugar
1/5 vodka
Put in jug and mix well. Refrigerate and stir everyday for two weeks. After 2 weeks strain through cheesecloth. Mix with lemon lime soda or ginger ale to taste.
PUMPKIN WHIP (Taste Of Home) 1-27-01
1 pkg. instant butterscotch pudding
1½ cups cold milk
1 cup canned pumpkin
1 tsp. pumpkin pie spice
1½ cups whipped topping
In a mixing bowl beat pudding mix and milk 'til well blended. Blend in pumpkin, pie spice. Fold in whipped topping. Spoon into dessert dishes and chill. Garnish with gingersnaps if desired. Makes 6 servings.
PLANTATION GINGERBREAD (12-23-00) 1-27-01
1 cup margarine
1 cup sugar
3 eggs
1 cup molasses
¾ cup hot water
2½ cups flour
1½ tsps. ginger
1 tsp. soda
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. salt
Topping:
1 cup whipping cream
1-2 tbsps. powdered sugar
In a mixing bowl, cream margarine and sugar for 3 minutes. Add egg and beat on low for 2 minutes. Gradually add the molasses and hot water. Combine all dry ingredients, and gradually stir them in. Beat on low for 1 minute. Pour into greased 9x13. Bake at 350° for 30-35 minutes. When cool, beat cream and powdered sugar, put on top.
CHOCOLATE CHIP MUNCH COOKIES (From JoAnna Lund's Cookie Across America book) 1-27-01
1/3 reduced calorie margarine
¼ cup no fat sour cream
1 egg or ¼ cup egg substitute
½ cup pourable sugar twin
or sprinkle sweet or can use same amount sugar
1 tsp. vanilla
1 cup + 2 tbsps. all purpose flour
½ tsp. baking soda
1/3 cup mini chocolate chips
Preheat to 375°. Spray 3 medium sized cookie sheets with butter flavored cooking spray. In a large bowl combine margarine, sour cream eggs. Stir in Sugar Twin and vanilla. Add flour and baking soda. Mix gently just to combine. Fold in chocolate chips. Drop batter by tsps. to make 36 cookies. Lightly flatten cookies with a bottom of glass that has been sprayed with butter flavored cooking spray. Bake 7-9 minutes. Do not over bake. Remove cookies from sheet and place on wire rack to cool. Makes 12 servings. 1 serving = 3 cookies 92 calories, 4 gram fat, 2 grams protein 12 grams carbs, 123 mil sodium, 15 mil. of calcium, no fiber. Diabetic 1 fat, 1 starch/sugar.
GRANDMA'S HOTCAKES 1-27-01
2 cups buttermilk
2 tsps. soda
¾ tsp. salt
½ sour cream
2 eggs
½ cup rolled oats
1 cup +2 tbsps. flour
2/3 cup sugar
¾ tsp. baking powder
¼ cup cornmeal
Pour buttermilk into a mixing bowl add soda and salt. Stir in sour cream until mixture foams. Add eggs and beat with spoon. Add oatmeal. Mix together flour, sugar, baking powder and cornmeal separately and stir into liquid mixture. Beat until smooth. Heat griddle and grease. Pour batter on griddle like regular pancake.
Crockpot Pudding Cake (requested didn't give 1-13-01) 1-27-01
18 oz. pkg. chocolate devils food
cake mix
1 pkg. instant chocolate pudding
mix (3 oz. size)
2 cups sour cream or 16 oz. carton
4 eggs
1 cup water
1 cup oil
1 6 oz. pkg. semi-sweet chocolate
chips
Serve with whipped topping or whipped
cream or ice cream
Combine all ingredients but chocolate chips. Beat on medium speed 2 minutes. Stir in chocolate chips. Coat crockpot with oil or cooking spray. Pour batter in and cover. Cook on low for 4-7 hours or until center is set. Toothpick inserted in center comes out with moist crumbs. Can use lemon cake mix and lemon pudding mix and white chocolate chips.
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