Wednesday, July 30, 2008

Chicken Recipes

Lemon Chicken
Jana Freed

5 or 6 chicken breasts
2 lemons or 1/2 cup lemon juice
2 cups chicken broth
2 tbsp. butter
1 tsp. cornstarch

Melt butter and cook chicken in skillet on medium heat. Remove chicken and deglaze pan with lemon and broth. Add a teaspoon cornstarch to thicken, but sauce will still be thin. Then add:

1/2 tsp. garlic powder
1 pkg. of fresh, sliced mushrooms
1 cup heavy cream

Add chicken again, and serve over angel hair pasta and top with fresh grated Parmesan cheese.

Chicken Scampi
Jana Freed

1/2 cup butter
1/4 cup olive oil
1/4 cup finely chopped green onions
1 tbsp. minced garlic
juice of 1 lemon
2 lbs chicken breasts (boned, skinned, and cut into 1/2 inch pieces)
1 tsp. salt
1/2 tsp. ground pepper
1/4 cup minced parsley
1 tomato, chopped

In skillet, heat together butter and olive oil and saute green onions and garlic. Add lemon juice, chicken, salt and pepper, and parsley. Continue cooking, stirring constatnly, for 5 to 8 minutes or until chicken is done. Add tomatoes and heat through. Serve over buttered noodles. (We like it with fettuccinn)

Sweet n' Sour Almond Chicken
Jana Freed

4 skinless, boneless chicken breasts or 8 tenderloins
garlic salt
1 beaten egg
sliced almonds
sesame seeds


1/4 cup chicken broth or water (I generally just use water)
1/2 cup vinegar
3/4 cup sugar
1 tbsp. soy sauce
4 tbsp. ketchup

If using chicken breassts, cut them into large strips (the size of a tenderloin). Sprinkle chicken with garlic salt. Dip in beaten egg and then cornstarch. Fry in oil until browned. Place in casserole dish. Mix sauce together. Pour over chicken. Make sure sauce covers most of the chicken, so don't use too big of a casserole dish. Sprinkle with sesame seeds and sliced almonds on top. Bake, covered, for 1 hour at 325 degrees. Serve over rice.

Chicken Zucchini Casserole
Jana Freed

2 chicken breasts, cooked and cubed
1 can cream of chicken soup
1/2 cup sour cream
1/2 cube butter
1 pkg. Stove Top Stuffing Mix (chicken flavor)

Salt lightly and parboil for 10 minutes:

3 cups sliced zucchini
1/4 cup chopped onion
1 cup coarse grated or sliced carrots
1 cup sliced celery

Drain vegetables and stir together with cream of chicken soup and sour cream. Set aside. In a separate bowl, melt butter. Add 1 cup hot water and pour in stuffing mix. Put half of stuffing mix on bottom of a casserole dish. Next spread vegetables on stuffing. Then layer cooked chicken on vegetables. Finish by putting the rest of the stuffing on top. Bake 30 minutes at 350 degrees. (*You can use 2 boxes of stuffing if you want that layer thicker. Be sure to double the hot water and butter if your do.)

Honey Mustard Sauce
Julie John
To appease my husbands cravings for Chili's chicken fingers with honey mustard sauce, we buy
or make our own chicken strips, then use this sauce. As good as Chili's!

1/2 cup mayo
2 tbs. dijon mustard
2 tbs. honey

Melt in your Mouth Marinade
Julie John

My husband has tried ALOT of different chicken marinades, but this one is my favorite. Make extra chicken
to use cut up in salads or pasta.

1 cup soy sauce
1/2 cup olive oil
2 tbs. minced garlic
2 tbs. mustard powder
2 tbs. ground ginger

Combine all ingredients and then let your pork, chicken, or beef marinade until ready to grill.

Green Chile and Pepper Jack Chicken

Holly Williams

6 Chicken Breasts

1 16 oz Sour Cream

2 Cans of Campbell’s Pepper Jack Soup

2 Cans diced green chilies

1 cup grated pepper jack cheese

Croutons any flavor

Mix sour cream, soup and grenn chilies. In a 9x13 pan spray bottom of the pan with Pam. Place chicken in the bottom of pan. Pour the cream sauce over the chicken. Sprinkle the grated cheese over the sauce and schiken. Crush the croutons and sprinkle over the chicken. Bake at 350 for about 35-45 minutes.

Swiss Chicken Bake

Jana Richards


4 Skinless Chicken Breast

4 Slices Swiss cheese

1 Can Cream of Broccoli soup

4 Tomato slices

4 Cups hot cooked rice


In a baking dish, arrange chicken. Top with cheese. Stir soup & spread over cheese.

Top with tomatoes. Bake at 400’F for 30 Min. (or until chicken is no longer pink)

Serve over rice.

Chicken Tortilla Casserole

Lorraine C. Wammack

12 tortillas (corn) torn in fourths

½ cup dry onion flakes soaked in ½ cup of milk or

1 medium onion

1 can cream of chicken soup

1 can cream of mushroom soup

1 cup sour cream

1 can Ortega green chili salsa

Garlic salt to taste

Mix above ingredients well

4 cups chopped chicken

1 small Can chopped ripe olives (optional)

½ lb. shredded jack cheese or Mexican mix cheese

Grease large casserole pan and put in:

Layer of tortillas

Layer of soup mixture

Layer of cheese

Layer of olives

Repeat as needed for casserole. Put cheese & olives on top.

This should chill in refrigerator for several hours or overnight before baking. Good to make the day before. Bake at 350 degrees for 50 to 60 minutes.

Chicken Broccoli Casserole

Lorraine Wammack

2 pkgs. (boxes) frozen broccoli or 1 bag or 1 lb. fresh broccoli

2 cups cooked chicken, cut up

2 cans cream of chicken soup

1 cup mayonnaise

1 tsp. lemon juice (optional)

½ tsp. curry powder (optional)

½ cup cheddar cheese

2 sliced bread buttered broken into crumbs or

½ cup dry seasoned croutons crushed and mixed with 1 T melted butter

Cook and arrange broccoli in 9 x 13 pan (greased)

Arrange chicken on top of broccoli.

Combine all remaining ingredients except cheese and bread.

Pour over chicken. Sprinkle cheese, then buttered bread crumbs evenly over top.

Bake at 350 degrees for 30 minutes.

Creamy Mushroom Garlic Chicken

Lorraine Wammack

Prep/Cook Time: 15 minutes

Serves 4

1 tbsp. Vegetable oil

4 boneless chicken breast halves

1 can Cream of Mushroom with Roasted Garlic Soup

½ cup milk

Heat oil in skillet. Add chicken and cook until browned.

Add soup and milk. Heat to a boil. Cover and cook over low heat 5 min. or until done.

Crescent Chicken and Broccoli

La Tisha Wammack

Makes 4 sandwiches

1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups cubed, cooked chicken

1 cup finely chopped broccoli
1 tablespoon minced onion
1/4 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons milk
1 (8 ounce) package refrigerated crescent rolls
1 tablespoon butter, melted
3/4 cup croutons

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, beat cream cheese and 1 tablespoon melted butter or margarine until smooth. Add the chicken, broccoli, onion, salt, pepper, and milk Mix well.

Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 cup of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal.

Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon of melted butter or margarine; sprinkle with crushed croutons. Bake in preheated oven for 25 to 30 minutes or until golden brown.

Tortilla Soup

La Tisha Wammack

4 boneless, skinless chicken pieces, cooked and shredded

½ tsp minced garlic

2 cans (14 oz each) chicken broth

2 cans (14 oz each) stewed tomatoes, chopped, with liquid

1 C medium salsa

2 T dried cilantro (or a generous helping of chopped fresh cilantro)

1 T ground cumin

Flour or corn tortillas, cut into small strips

Grated cheese

Combine everything except the tortillas and cheese in a slow cooker. Cook over high heat for 4-6 hours, or low heat for 8-10. When done place strips of tortillas and cheese in the bottom of a bowl, add soup and more cheese on top and enjoy.

Chicken Enchiladas

La Tisha Wammack

4 Chicken breasts

2 cans of cream of mushroom soup

1 container of sour cream

2 cans of green chilies

1-2 packages of flour tortillas

Lots of cheese

Preheat oven to 350°

Cut the chicken up into little pieces

Brown the chicken with some butter

Mix soup, sour cream, chilies and a big handful of cheese

Take out about one cup and set aside

Add chicken to the mix

Spray a large pan, and then place a small coating of the mix on the bottom

Place a portion of the goop in the tortillas and roll away

Do so until the pan is full, try to use all of the filling, otherwise use another pan J

Use the set aside portion of sauce to coat the top of the enchiladas

Cover with cheese

Bake for about 30 minutes or until the cheese is melted and the enchiladas are hot

Parmesan chicken

La Tisha Wammack

4 Boneless skinless chicken breasts

1 Large egg

2 T water

2/3 C dry bread crumbs

1/3 C grated parmesan cheese

1 Can mushrooms (optional)

1/4 C olive oil

2 C shredded mozzarella cheese

2 C spaghetti sauce

Preheat over to 350°

Mix the egg and water. Mix bread crumbs and parmesan cheese. Dip the chicken in the egg mix, then the bread crumb mix.

Place the chicken in a skillet with the oil preheated.

Cook until the chicken is no longer pink in the center.

Repeat with the remaining chicken.

In a greased 10x13 pan place a small amount of sauce along the bottom of the pan. Place the chicken on top, and then add more sauce and mushrooms on top of the chicken, finally sprinkle the cheese generously over the top. Layer the chicken as necessary, adding all of the sauce, mushrooms and cheese on top.

Bake for about 25 minutes.

Serve over angel hair pasta and enjoy.

Tuesday, July 15, 2008

Cookie Recipes

The Best Chocolate Chip Cookies

Elena Brower

(I usually double it)

2/3 c. shortening

1/2 c. granulated sugar

1/2 c. brown sugar

1 egg

1/2 tsp. vanilla

1 1/2 c. flour

1/2 tsp. salt

1/2 tsp. baking soda

Chocolate chips

Preheat oven to 375. Cream together shortening and sugars. Add egg and vanilla and mix. Add flour, salt, and baking soda. Mix until well combined. Dough should be quite stiff, almost crumbly, but not quite. Add more flour if you need to. Add choc chips. (I like raisins in mine, too). Bake on ungreased cookie sheet about 8-9 minutes. The trick is to pull them out just as the edges START to brown. Let them sit in the pan for a few more minute to cool a bit or they will fall apart when you try to lift them off. These are chewy and best eaten right away, and then you can make another batch for your kids and husband!! ha ha

Hamburger Cookies

Julie John

Few drops water

1 drop green food coloring

1/4 cup flaked coconut

48 vanilla wafers

24 grasshopper cookies

Sesame Seed or Poppy Seed

Turn oven to 350. In a small screw-top jar combine water and food coloring. Add coconut; cover and shake until all of the coconut is tinted. Set aside.

Place half of the vanilla waters, flat side up, on an ungreased cookie sheet. Top each with a grasshopper cookie. Place in the oven about 1 minute or just until chocolate begins to soften.

Sprinkle each with a little bit of tinted coconut. Top with another vanilla wafer. Press gently. Brush the top vanilla wafer with just enough water to moisten so the sesame seed will stick.

Sprinkle each cookie with a little sesame seed and serve.

Yummy Chunky Oatmeal Peanut Butter Cookies

Erin Johnson

If you love oatmeal and peanut butter cookies ... This recipe makes the best cookies you will ever put into your mouth! SO good ... I made them with milk chocolate chips and butterscotch chips (a whole bag of each) ... and they were a hit...and NO FLOUR!!! I couldn't believe it ... but they were great!

1/2 cup butter
1 cup sugar
1 1/2 cups brown sugar
4 eggs
1 tsp. vanilla
2 cups chunk-style peanut butter
6 cups old-fashioned oatmeal
1 bag of chocolate chips (milk or semi-sweet)
Additional 1-1/2 c. of one of the following: butterscotch chips, toffee bits, or plain M&M candies
2 1/2 tsp. baking soda

Preheat oven to 350 degrees. In a large bowl, beat together butter, sugar and brown sugar. Blend in eggs and vanilla. Add peanut butter; mix well. In a separate large bowl, stir together oats, chocolate chips, (other 1-1/2 c. of whatever yummy chip you want) and baking soda. Combine peanut butter mixture and oats. Drop by tablespoon onto an ungreased cookie sheet. Bake for 8 minutes. Cool 1 minute on cookie sheet before removing to wire rack. Store tightly covered. Makes 6 dozen. These can also be made into large cookies by dropping onto cookie sheet with 1/4 cup measuring cup. Bake 10 to 12 minutes for large cookies.

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Easy Pumpkin Chocolate Chip Cookies

Mary Jones

2 dry Spice cake mixes

1 large can pumpkin

1 bag chocolate chips

Mix together. Drop by tsp. on greased cookie sheet. Bake at 350 degrees for 11 minutes.

Cool Whip Cookies

Tammie McCammon

1 Cake mix (Lemon or Strawberry are our favorites)

1 8oz Cool Whip

1 egg

1 cup flour

Powdered Sugar

Mix until well combined. (The pudding in the mix cake mixes make the cookie really flat if you don't add the flour.)

Drop by teaspoons into powdered sugar and roll then place on greased cookie sheet.

Bake at 350 for 10 min.


Tammie McCammon

3/4 c. Butter

1 C. sugar

Cream, beat until fluffy.


1 egg

1/4 c molasses

Sift together and add:

2 c. flour

2 tsp soda

1/2 tsp salt

1 1/4 tsp ground ginger

3/4 tsp cinnamon

1/2 tsp cloves

Drop by teaspoon full on cookie sheet

Bake at 350 for 8-10 min

Sugar Cookies (Soft and Yummy)

Tammie McCammon

1 c. Crisco

2 c. Sugar

3 eggs

1 c. Sour Cream

1 tsp. Soda

2 tsp. Vanilla

2 tsp. Baking Powder

1/2 tsp. Salt

5-7 c. Flour

Mix all ingredients in order. Bake at 375 for 8-9 min.

Refrigerate before rolling out; roll out no less than 1/4 inch, the thicker you roll a sugar cookie the softer it is. Keep dough cold in the fridge by rolling only pieces at a time.

Cream Cheese frosting:

4oz cream cheese

1 cube of butter

1/2 tsp vanilla

4 c. p. sugar

Chocolate Chip Vanilla Pudding Cookies

Tammie McCammon

2 c. marj or butter

1 1/2 c. b. sugar packed

1/2 c. white sugar

Cream and beat till fluffy then add:

2 (3.4 oz) pkg Vanilla Instant Pudding

then add:

4 eggs

2 tsp vanilla

Blend in:

4 1/2 c. Flour

2 tsp. baking soda

then stir in:

4 c. Chocolate Chips

2 c. walnuts chopped (always optional)

Drop onto cookie sheet and bake in 350 oven for 10-12 min

Peanut Butter Creams

Tammie McCammon

If you like peanut butter here is a yummy no bake cookie, actually its kind of a candy.

Beat 1 egg then add:

1/3 c peanut butter

1/8 tsp. salt

1 Tbls butter

1 c. P. sugar

1/2 tsp vanilla

Beat until smooth. Then stir in 1 more cup of powdered sugar. (or enough to make the dough firm enough to handle)

Shape into tiny balls and roll in 3/4 cup finely chopped salted peanuts. Place on waxed paper and refrigerate until firm.

Candy Cane Cookies

Tammie McCammon

Here's my favorite Christmas Cookie

1 c. margarine

1 c. powdered sugar

Cream together

then add:

1 egg

1 1/2 tsp Almond extract

1 tsp vanilla extract

then add:

2 1/2 c. flour

pinch of salt

Mix well. Divide in half and mix red food coloring into half of it. (this doesn't make enough dough for cookies at my house so I make a second batch and color the whole of it red and leave the first white) Break off pieces of each color and roll with your hands into long snakelike pieces then lie together both colors cut into appropriate lengths and twist together and form into canes.

Bake at 350 for 10-15 min.

Mint Cracker Cookies

Jana Richards


24 oz. Almond Bark (Vanilla or Chocolate)

1 tsp peppermint extract

1 tbsp shortening

72 Ritz Crackers


Melt almond bark on low heat. Stir in shortening and flavoring. Dip crackers in bark mixture using tongs and shake off extra coating. Place on wax paper until almond bark has set. (Before it has set use sprinkles if desired.) Store in an airtight container.

Makes 72 crackers

Oatmeal Fudge Bars

Erin Roberts

1 cup shortening

2 cups brown sugar

2 eggs

1 1/2 cups flour

1 tsp. salt

1 cup nuts (opt.)

1 tsp. soda

4 cups oats

1 tsp vanilla

Mix above ingredients together and press into greased 9 X 13 cake pan. Save 2 cups for the top of bars.

1 large pkg. chocolate chips

2 TB butter

1 can sweetened condensed milk

1 cup nuts (opt.)

1/2 tsp salt

2 tsp vanilla

Melt together on med. and pour over oatmeal mixture. Sprinkle remainder of oatmeal mixture on top and lightly press. Bake 20 minutes at 350 degrees.

Mrs. Fields Chocolate Chip Cookies

Erin Roberts

4 cubes butter

1 1/2 cup sugar

6 cups flour

4 cups chocolate chips

2 cups brown sugar

3 TB vanilla

1 1/2 tsp soda

1 1/2 tsp salt

3 eggs

Bake at 350 degrees for 6-8 minutes and take out, leave on cookie sheet for 5 minutes.

Homemade "Oreos"

Erin Roberts

2 pkgs Devils Food cake mix

1 cup shortening

4 eggs

Mix dry cake mix, shortening and eggs until well blended. Roll small balls. Bake at 375 for 10 minutes or until "sparkle" is gone from cookie. When cooled frost with cream cheese frosting and top with second cookie.

Cream Cheese Frosting

6 oz cream cheese

3 cups powdered sugar

1 tsp vanilla

Mix until blended. Put desired amount on each cookie sandwich.

Oatmeal chocolate Chip Cookies

Erin Roberts

3 cups flour

1 1/2 tsp salt

2 tsp soda

Beat together:

2 cup shortening

1 cup sugar

2 cups packed brown sugar

2 tsp vanilla

Add 4 eggs-- Beat until light and fluffy. Gradually beat in flour mixture and 4 cups rolled oats. Stir in chocolate chips. Drop batter onto cookie sheets. Bake 350 degrees fro 8-10 minutes. Cool on sheets for 2 minutes before placing on wire rack. Makes 7 dozen cookies.

Pudding Cookies

Joy Taylor

2 cubes butter

¼ cup sugar

¾ cup brown sugar

3 tsp vanilla

Mix until creamy


2 eggs

1 package vanilla or chocolate pudding

Then slowly add:

1 tsp baking soda

3 ¼ cup flour

½ package chocolate chips

½ package peanut butter chips

Bake at 375` for 8 minutes

Waffle Iron Cookies

Joy Taylor

½ cup butter melted

¾ cup sugar

2 eggs

1 cup flour

6 Tbsp cocoa

½ tsp vanilla

½ tsp salt

Drop by spoonfuls onto hot waffle iron and count to 50

Frost with white frosting (drizzle)

Yummy Big Cookies

Joy Taylor

Adjust oven racks to upper and lower—middle positions (so you can put two cookie sheets in at a time evenly) and preheat oven to 325`

First melt 2 cubes of butter and let cool

Whisk together and then set aside:

3 1/3 cup flour

¾ tsp baking soda

½ tsp salt

When butter is cooled beat butter with

1 ¼ cup brown sugar

½ cup sugar

Then beat in

2 eggs

2 egg yolks

And 1 Tbsp vanilla until combined

Then mix in the flour mixture and 2 cups chocolate chips

Working with ¼ cup of dough at a time—roll the dough into balls and lay on 2- parchment lined baking sheet (6 cookies per cookie sheet)

Bake until the edges are golden but the center is still soft 17-20 minutes. Rotating and switching the baking sheets halfway.

Let the cookies cool on the baking sheet for 10 minutes

Chocolate Chip Cookies

James Wammack

1 lb. butter or margarine
1 1/2 cups sugar
2 cups brown sugar
3 eggs
2 tsp. vanilla

Cream all together.

Mix in

6 cups flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3 cups chocolate chips

Drop by rounded tablespoon onto ungreased cookie sheet. Bake at 350 ° for 10 minutes

Danny’s Chocolate Chip Cookies

Lorraine Wammack


1 Cup Butter (2 sticks)

¾ Cup Sugar

¾ Cup Brown Sugar

2 Eggs

1 tsp Vanilla

2 ½-3 Cups Flour

1 tsp Baking Soda

¼ tsp Salt

1 ½ Cups Simi Sweet or

Milk Chocolate Chips


Cream the Butter, Sugar, Brown sugar, Eggs and Vanilla until blended and fluffy; Add in Flour, Baking Soda and Salt until combined; Add the Chocolate Chips.


Preheat the oven to 385°; On a baking (cookie) sheet, place 1” balls of dough about 2” apart; Bake for 8-9 minutes (rotating baking sheets halfway through if using more than 1 sheet) until the cookies are golden brown, but slightly undercooked.

Oatmeal/Peanut Butter Chocolate Chip Cookies

Lorraine Wammack


1 ½ cups packed brown sugar

1 ½ cups flour

½ cup butter or margarine, softened

1 teaspoon baking soda

½ cup crunchy peanut butter

1/4 tsp salt

1 tsp vanilla

1 cup semi sweet chocolate chips (or a mixture of chocolate and peanut butter chips)

1 egg

2 cups quick cooking oats

1 cup chopped nuts, (if desired)


Heat oven to 350°. In large bowl, stir brown sugar, butter and peanut butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips.


Drop dough onto ungreased cookie sheet by rounded tablespoonfuls about 2 inches apart.

Bake 9-11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Makes 3 ½ cookies.

Crispy Skippy™ Peanut Butter Cookies

Lorraine Wammack

2 ½ Cups flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup Skippy Creamy or Super Chunk Peanut Butter

1 cup I Can’‘t Believe it’s Not Butter Spread

1 cup granulated sugar

1 cup firmly packed brown sugar

2 eggs

1 tsp vanilla extract

1. Preheat oven to 350°. In small bowl, combine flour, baking powder, baking soda and salt; set aside

2. In large bowl, with electric mixer, beat peanut butter and spread until smooth. Beat in sugars, then eggs and vanilla, until blended. Beat in flour mixture just until blended. (If necessary, refrigerate dough until easy to handle.

3. Shape dough into 1 inch balls. On ungreased baking sheets, arrange balls 2 inches apart. With fork dipped in sugar, gently flatten each cookie and press crisscross pattern into tops.

4. Bake 12 minutes until lightly golden. On wire rack, cool completely. Store in tightly covered container.

Skippy Peanut Butter Oatmeal Cookies

Lorraine Wammack

2 cups quick oats

1 1/4 cup flour

1 tsp baking powder

1 tsp baking soda

1 cup butter or margarine

1/4 tsp salt

1 cup peanut butter

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 tsp vanilla

Combine dry ingredients in a small bowl; set aside. In large bowl beat butter, peanut butter, sugar, eggs and vanilla until creamy. Add dry ingredients and mix. Drop dough onto ungreased cookie sheets. Bake at 350° for 12 minutes or until lightly brown. Makes 6 doz. cookies. Variety: Add nuts and chocolate chips and/or peanut butter chips.

“No Bake” Peanut Butter Rolled Oat Clusters

Lorraine C. Wammack

2 cups sugar

½ cup butter

1 cup peanut butter

½ tsp. salt

½ cup milk

1 tsp. vanilla

3 cups rolled oats

Combine sugar, milk, butter, and salt in medium saucepan and stir. Bring to full boil, stirring constantly to prevent burning. Boil for 1 minute. Remove from heat, add vanilla, peanut butter and stir until smooth. Add rolled oats and mix well. Cool slightly until mixture holds shape. Drop by tablespoons full onto waxed paper. Cool completely, until sett. Makes 4 dozen.

My Mom’s and Lorraine’s Old Fashioned Peanut Butter Cookies

Lorraine Wammack

1 cup shortening

1 cup brown sugar

1 cup white sugar

1 cup peanut butter (crunchy is best)

2 eggs

3 cups flour

2 tsp baking soda

½ tsp baking powder

½ tsp salt

Cream first five ingredients well, add sifted dry ingredients. Roll into small balls and press down with fork dipped in either flour or sugar. Bake at 400° for 8-10 minutes. Makes 5 doz.

Ed’s Favorite Oatmeal Cookies

Lorraine Wammack


3/4 c. shortening

1 cup brown sugar

½ cup granulated sugar

1 egg

1/4 c. water

1 tsp vanilla

1 cup flour

½ tsp soda

1 tsp salt

3 cups rolled oats


Mix together the flour, soda and salt in a small bowl; set aside. In large bowl (by hand) cream together shortening sugars and the egg. Add egg and mix well. Add the water and vanilla until well blended. Stir in the flour mixture until well blended. Stir in oats. Drop by teaspoonfuls onto cookie sheet about 2 inches apart. Bake at 350° for 12 to 15 minutes. Don’t overbake.

Ed’s Favorite “Healthy” Oatmeal Cookies

Lorraine Wammack (adapted from Dale Clark)

Cream together w/electric mixer until creamy:

3/4 cup Splenda

3/4 Cup Sucanet (Organic Brown Sugar)

½ cup butter softened (real butter)

½ cup peanut butter


2 eggs

1 tsp vanilla

and mix well w/electric mixer.


½ cup soy flour

1 cup white flour

1 tsp baking soda

1/4 tsp salt

½ tsp cinnamon

and mix well w/electric mixer

Stir in by hand, 2 cups of rolled oats. Bake 8 to 10 minutes at 350°. Do not overbake. Cool on wire rack.


Lorraine Wammack


½ cup shortening and ½ cup butter (or all butter)

1 ½ cups sugar

2 eggs

2 3/4 cups flour

2 tsp. cream of tarter

1 tsp. soda

1/4 tsp salt

2 Tbls. sugar 2 tsp. cinnamon


Heat oven to 400°. Mix shortening, butter and eggs thoroughly. Measure flour by dip-level method. Mix flour, cream of tarter, baking soda and salt and add to shortening mix. Form dough into balls the size of walnuts. Roll balls in mixture of 2 Tblsp. sugar and 2 tsp. cinnamon. Place 2" apart on ungreased baking sheet. Bake 8 to 10 minutes. Immediately remove from baking sheet to cool. Makes 6 dozen.

Chocolate Snickerdoodles

Lorraine Wammack (I got this from the San Diego Union Newspaper)


½ cup margarine, softened

1 ½ cup plus 1 tblsp. granulated sugar

2 large eggs

1 tsp vanilla

1 1/4 cups flour

½ cup unsweetened cocoa

1 tsp. cream of tartar

½ tsp baking soda

1/4 tsp salt

1 Tblsp ground cinnamon


In a large bowl, beat margarine with 1 ½ cups sugar until light and fluffy. Add eggs and vanilla. Beat well. In a medium bowl, combine flour, cocoa, cream of tartar, baking soda and salt. Add dry ingredient mixture to creamed mixture in two parts. Incorporate first have before adding second. Mix until smooth dough is formed.

Shape dough into 1 inch balls the size of walnuts. In a small bowl, mix remaining 1 Tblsp sugar with cinnamon. Roll balls in cinnamon-sugar mixture. If dough is too sticky, wet hands with warm water. Once you roll balls in cinnamon-sugar mixture, they will be less sticky. Place 2 inches apart on parchment lined or ungreased cookie sheets. Bake in preheated oven at 375° for 10 minutes. Immediately remove from oven. Let cool 1 to 2 minutes on cookie sheets, then remove to wire racks to cool completely.

Russian Tea Cakes or Mexican Wedding Cakes or Christmas Snowball Cookies

Lorraine Wammack


1 cup butter or margarine, softened

½ cup confectioner’s sugar

1 tsp vanilla

2 1/4 flour

1/4 tsp salt

3/4 cup finely chopped nuts


Heat oven to 400°. Mix thoroughly butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together (I do it with my hands if it is too crumbly). Shape dough into 1 inch balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. While warm, roll in confectioner’s sugar. Cool. Roll in sugar again. Makes about 4 doz. cookies.

Variation: Ambrosia Balls: Omit nuts; add 1 cup finely cut coconut and 1 tablespoon grated orange peel with the flour.

Candy Cane Cookies

Lorraine Wammack


½ cup butter or margarine, softened

½ cup shortening

1 cup confectioner’s sugar

1 egg

1 ½ teaspoons almond extract (I never have this so I just add a little more vanilla)

1 teaspoon vanilla

2 ½ cups flour

1 tsp salt

½ teaspoon red food color

½ cup crushed peppermint candy

½ cup granulated sugar

Heat oven to 375°. Mix thoroughly butter, shortening, confectioner’s sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food color into one-half.

Shape 1 tsp dough from each half into 4-inch rope. For smooth even ropes, roll them back and forth on very lightly floured board. Place ropes side by side; press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet. Curve top down to form handle of cane.

Bake about 9 minutes or until set and very light brown. Mix crushed candy and granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet. About 4 dozen cans.

Christmas Kisses

Lorraine C. Wammack

½ cup butter

1/3 cup peanut butter

½ cup sugar

½ cup brown sugar, packed

1 egg

1 tsp vanilla

1 3/4 cup flour

1 tsp baking soda

½ tsp salt

36 chocolate candy kisses


Preheat oven to 350°. Cream butter and peanut butter. Add sugars and cream together. Beat in egg and vanilla. Combine flour, baking soda, and salt; mix well with sugar mixture. Shape into 1 inch balls; roll in granulated sugar. Bake on ungreased cookie sheet for 8 minutes. Remove from oven and top each cookie with a chocolate kiss (any kind, ie. almond, peanut butter, even mint) pressing down into cookie. Return to oven and bake 3 to 6 minutes longer, or until kiss is melted slightly.

Aspen Grove’s Choc Chip-Peanut Butter Cookies

Lorraine Wammack


½ cup butter or margarine

½ cup peanut butter

½ cup sugar

½ cup brown sugar

2 eggs

1 ½ cups flour

1 tsp baking soda

1 1/4 cups chocolate chips


Preheat oven to 300°. Measure out dry ingredients and set aside. Cream together: Butter, Peanut butter and sugars. Add eggs, beat until light and fluffy. Add dry ingredients, mix, add chocolate chips, mix. Bake at 300° for 10 to 12 minutes on an ungreased baking sheet or until light brown.

Apple-Oatmeal Cookies

Lorraine Wammack


1 ½ cups quick-cooking oats

3/4 cup flour

3/4 cup whole-wheat flour (I use all white flour but I have heard it is good with the whole wheat)

½ cup brown sugar, firmly packed

1 tsp baking powder

1/4 tsp baking soda

½ tsp salt

1 ½ tsp cinnamon

½ cup raisins

1 cup finely chopped peeled apple (such as Granny Smith)

1 egg, slightly beaten

½ cup honey

½ cup oil

1/3 cup milk


1. Preheat oven to 375°

2. In a medium bowl, combine oats, flour(s), brown sugar, baking powder, baking soda, salt and cinnamon; stir to combine.

3. Stir in raisins and apples.

4. In a large bowl, combine egg, honey, oil and milk. Stir in dry ingredients. Mix to form smooth batter.

5. Drop batter onto ungreased cookie sheets, using a rounded teaspoon of dough for each cookie, leaving 2 inches between. Dip fingers into water. Press dough down to about 1 ½ inch in diameter.

6. Bake for 10 to 12 minutes, or until lightly golden.

7. Remove baking sheet from oven. Transfer cookies to cooling rack

Oatmeal Craisins White Chocolate Chip Cookies

La Tisha Wammack

1 cup butter, softened

1 cup packed brown sugar

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

2 cups quick cooking oats

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup white chocolate chips

1 cup craisins


Beat butter, sugars, eggs and vanilla until creamy. Add in oats, flour, baking soda, baking powder, and salt, and beat until well mixed.

Add in craisins and white chocolate chips.

Drop by spoonfuls onto greased cookie sheets and bake for 12-14 minutes at 350°. Enjoy!!

(James warned me that people might think I can’t spell and that this is supposed to say raisin cookies, but it is actually craisins, they are dried cranberries.)

Chocolate chip cookies

La Tisha Wammack

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks, 1/2 pound) butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-ounce package) Semi-Sweet Chocolate Morsels

1 cup chopped nuts

Conbine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake in preheated 375° oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Great substitution is white chocolate chips, the new caramel/chocolate chips or peanut butter chips. Bake as previously directed.

Sugar Cookies

La Tisha Wammack

2 sticks (1 cup) butter

1 level cup sugar

1 large egg

1 teaspoon pure vanilla

3 cups of all-purpose flour

2 teaspoons baking powder

Preheat the oven to 400°F.

Cream the butter and sugar together in the large bowl using an electric mixer.

Briefly beat the egg and vanilla extract together, set aside. Sift the flour and baking powder together, set aside.

First and the egg mixture to the creamed butter and sugar. Next add the flour and baking powder mix one cup at a time. It may feel like quite a stiff dough, if too stiff to mix add a teaspoon of water at a time until dough relaxes.

For ease of rolling, divide the dough into four balls. Roll each ball to about 1/8 inch thick and use cookie cutters or a drinking glass to cut shapes.

Bake for about 6 minutes. You have to keep a close eye on them. As soon as they start turning brown around the edges, they're done.

Remove them from the baking sheet immediately and place them on a wire rack to cool. Enjoy!

Caramel KISSES Thumbprint Cookies

La Tisha Wammack


72 HERSHEY'S KISSES Brand Caramel Filled Milk Chocolates

1 family size (13x9-in. pan) original supreme brownie mix with HERSHEY'S Syrup Pouch

1/4 cup HERSHEY'S Cocoa

2 eggs

1 tablespoon vegetable oil

1 tablespoon water

1 cup ground pecans(optional)

2-1/2 teaspoons milk


1. Remove wrappers from chocolates. Lightly grease cookie sheets.

2. Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl until well blended. Cover; refrigerate about 1 hour or until thoroughly chilled (dough will still be sticky).

3. Heat oven to 350 F. Shape dough into 48 1-inch balls. (Return dough to refrigerator if necessary or drop by rounded teaspoons onto wax paper-lined trays and refrigerate about 10 minutes.) Roll balls in pecans, if desired. Place on prepared cookie sheet; press thumb gently in center of each cookie. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

4. Place 24 caramel filled chocolates and milk in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Put about 1/2 teaspoon caramel filling in each indentation. Lightly press chocolate on caramel. 48 cookies.

Cranberry Butterscotch cookies

Holly Williams

2 eggs

1 stick butter

1/2 cup butter flavored shortening

3/4 cup white sugar

3/4 cup brown sugar

1 tsp. vanilla

1 tsp. baking soda

1 cup oatmeal

2 cups flour

1 cup cranberries

1 cup butterscotch chips

Beat sugar and butter. Add eggs one at a time. Beat in the rest of the ingredients. Bake 350 for 8-10 minutes.