Lasagna

Lasagna
La Tisha Wammack

1 Jar spaghetti sauce
1 lb Italian sasuage
1-2 Packages of no boil lasagna noodles
3 C mozzarella cheese
2 C graded parmesan cheese
1 large container of ricotta cheese
2 eggs
Basil

In a large bowl combine ricotta cheese, eggs, 1 C of mozzarella cheese, 1 C of parmesan cheese and a generous dash of basil.

In a greased 9x13 pan place a small amount of sauce. Place a layer of noodles, then about 1/3 of the ricotta cheese mixture, 1/3 of the sauce, 1/3 of the meat and some mozzarella cheese. Repeat twice. On the top place a set of noodles, some more sauce and a final layer of mozzarella cheese and then sprinkle the remaining parmesan cheese on top.

Cover with foil and bake at 375° for 50-60 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is all melted and slightly brown on top. Let sit for about 15 minutes, serve and enjoy.

This recipe is great to make a little extra and make a second lasagna to freeze and have at a later date. If you are cooking it from frozen it will take between 1 ½ and 2 hours to cook.

Lasagna Buns

Lasagna Buns
Julie John

This is one of those recipes where I don't read directions or follow measurements but here is my best guess:

Brown 1lb of hamburger, add seasoning salt
Add 1 can of spaghettti sauce, shredded cheddar cheese, parmesan cheese, and cottage cheese, mix together and heat through,
Cut off the tops of hard rolls and scoop out the middle. Fill rolls with filling and replace top. Cover with tin foil and bake 350 for 20 minutes or until roll is starting to get crunchy and filling is warm.

Ham and Cheese Braid

Ham and Cheese Braid
Julie John

1 FAMILY:
1 loaf Rhodes bread dough
1 cube butter or margarine
1 envelope hidden valley ranch mix ( not generic):

3/4 lb. thinly sliced ham
1 1/2 cups shredded cheddar cheese
1 tsp poppy seeds

6 FAMILIES

6 loaves Rhodes bread dough
6 cubes butter or margarine
6 envelopes hidden valley ranch mix (not generic)
4 1/2 lbs. thinly sliced ham
9 cups shredded cheddar cheese
6 tsp. poppy seeds

TO PREPARE BEFORE FREEZING:
Roll bread dough out into a rectangular shape so its approx. 1/2 inch
thick. Combine margarine and ranch mix. Spread about 5 TBS of mixture on the rectangle. Layer ham and cheese down the center of the rectangle. Use a pizza cutter to cut strips along each side of the dough (even numbers on each side). Starting at the bottom, take each piece, cross and twist. Continue cris-crossing until your pizza is braided. Brush remaining butter/ranch mixture over top. Sprinkle with poppy seeds. Wrap loaf with plastic wrap and then foil. To prepare after freezing: To thaw over night. Place in fridge as is if you wish to cook it on the foil. If you do not wish to cook it on the foil unwrap it and place on lightly greased baking sheet, cover with plastic wrap. Let thaw overnight. A couple of hours before you are ready to bake place it on the counter to continue to thaw and begin to rise. Bake at 350 for 25-30 minutes.

Mu Shu

Mu Shu
Julie John

1 onion, diced
1 1/2 to 2 pounds chicken breast or pork chops, chopped
Salt and pepper to taste
1 cup hoisin sauce
2 tablespoons honey
1/4 teaspoon ground ginger
Any combination of chopped carrots, broccoli, celery, cabbage
Flour tortillas or flatbread

DIRECTIONS

1. Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork.

2. With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.

3. In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion.

4. Place a small handful of chopped veggies on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up. Makes 6 to 8 rolls.

Chicken Pot Pie

Chicken Pot Pie
Tammie McCammon

makes 2 double crust pies
need pastry for 2 double crust pies

In a saucepan:
1 c. butter
1 c. all purpose flour
1 3/4 tsp salt
1 tsp dried thyme
3/4 tsp pepper
melt butter in a pan and stir in flour, etc. cook to make a rue.

Gradually stir in
3 c. chicken Broth
1 1/2 c. milk
Bring to a boil and cook and stir until thickened.

add
4 c. cubed chicken
1 pkg (2 cups) frozen peas and carrots
1 sm. pkg (1 c.) corn
1 pkg frozen cubed hashbrowns or 2 c. diced peeled potatoes (cooked until slightly tender)
Stir until well blended into sauce

Line 2 9" pie plates with pastry, fill pastry with filling and cover with 2nd pastry tuck top under bottom crust and flute or seal egde.

Bake one pot pie at 425 degrees for 35 to 45 min. Let stand 15 min before serving.

Wrap second pie in tin foil so its covered very good, and freeze.
To use frozen pie.:
shield edges and place on a baking sheet, Bake at 425 for 30 min. Reduce heat to 350 degrees and bake 70-80 min longer or until crust is golden brown. Take cover off edge for the last 10 min of baking time.

Meatballs and Meatball subs

Meatballs and Meatball subs
Tammie McCammon

1 lb of ground beef
1 lb of Italian Sausage
2 tsp of Italian Seasoning
1/2 c. bread crumbs
1 egg
(the recipie calls of 1/4c. Onion and 2 garlic cloves but I never use them)

Mix well together and form into small balls (I use a cookie/ice cream scoop)
Bake in a 350 degree oven for 20 min. Cool and freeze in ziplock bags.

To use for subs:
Again ingredience I omit (1 lg onion and 8 cloves of garlic)
28 oz can of crushed tomatoes with Italian Herbs
6oz can tomato paste
1 Tbls. Oil
1 Tsp sugar
2 tsp basil
1 tsp oregano
1 tsp salt and pepper

Put frozen Meatballs in a crockpot with sauce on low for 5-6 hours
If Meatballs are defrosed 1 hour on high and they are ready to eat.

Serve on hoagie buns or your favorite sub bun.

Italian Mac-n-Cheese

Italian Mac-n-Cheese
Tammie McCammon
Recipe Courtesy of Rachael Ray.

1 pound ziti rigate, penne rigate or cavatappi
1 pound Italian bulk sweet sausage
1 T olive oil
1 T butter
2 or 4 cloves chopped garlic
12 crimini mushrooms, sliced
salt & pepper
2 T flour
1 cup chicken stock
1 cup heavy cream
1 10 oz sack (2 1/2 cups) shredded Italian 4 cheese blend
1 can diced tomatoes, drained well
1 t hot sauce, optional
1/2 cup Parmesan cheese


For sauce:

In a nonstick skillet, brown & crumble sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add EVOO, butter, garlic and mushrooms. Season with salt & pepper. Saute for 3-5 minutes, until mushrooms are lightly golden.

To mushrooms, add flour & stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce, if desired.

Cool and freeze in freezer bags.

Serving day:

Thaw sauce, combine with cooked pasta, transfer to baking dish. Sprinkle with remaining cheese and grated Parmesan over the top and brown under hot broiler.

Mexican Manicotti

Mexican Manicotti
Tammie McCammon

Ingredients:
1 lb lean ground beef
1 (16 oz) can refried beans
2 ½ T. Chili powder
1 ½ T. Dried Oregano
1-package manicotti shells
Sauce:
1 (16oz) jar Picante sauce
2-½ cups water
Optional toppings:
1 16oz container sour cream
1 cup Colby Jack or Mexican Style Cheese
¼ c slices green onions
Sliced olives


Combine uncooked beef, beans and seasonings, stuff into uncooked manicotti shells. Place in baking dish. Combine ingredients for sauce, pour over shells, cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Cover and bake @ 350 degrees for 1 hour. Uncover, spoon sour cream over the top, sprinkle with cheese, onion and olives if desired. Bake 5-10 minutes longer or until cheese is melted.

Freezer directions. The NIGHT BEFORE, take stuffed manicotti shells out of bags and put in baking dish, cover with sauce and refrigerate, then follow above directions.

Sausage Rice Casserole

Sausage Rice Casserole Recipe
Tammie McCammon

12-16 Servings
Prep: 30 min. Bake: 40 min.
Ingredients
2 packages (7.2 ounces each) rice pilaf
2 pounds bulk pork sausage
6 celery ribs, chopped
4 medium carrots, sliced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Directions
Prepare rice mixes according to package directions. Meanwhile, in a large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink; drain.
In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11-in. x 7-in. baking dishes.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until vegetables are tender.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6-8 servings each).

Chicken Tetrazzini

Chicken Tetrazzini with cream sauce
La Tisha Wammack
adapted from Brenda Fromm

8oz Penne noodles
5 T. Butter
6 T. Flour
2 c. chicken broth
2 c. half and half
1 t. salt
Pepper to taste
1 c canned or fresh mushroom
3 cups cooked, cubed or shredded chicken
½ cups parmesan cheese
½ cups shredded cheddar cheese

Cook Penne in boiling water until just barely tender (Do not overcook). Melt butter and add flour to make a white sauce. Then stir in slowly the chicken broth to make white sauce. Add half and half slowly. Cook until mixture thickens. Add salt and pepper, drained Penne, mushrooms and chicken to sauce. Put in large casserole dish. Sprinkle on top with parmesan cheese, then cheddar cheese. Bake 350° for 20-25 minutes. Serves 8

Tortilla Soup

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.

Silver Spoon Wings

Silver Spoon Wings
La Tisha Wammack
adapted from Ryan VanDyke

1/2 cup sugar
1/2 cup water
1/2 cup soy sauce
1/4 cup pineapple juice
2 tablespoons vegetable oil
1 teaspoon ginger
1/2 teaspoon garlic powder
3 pounds chicken wings
 
In a large bowl, combine all ingredients, except wings. Whisk marinade ingredients until well blended. Add wings and coat them well. Cover and refrigerate. Marinate for at least one day. Stir occasionally. Place wings on baking sheet and bake in 350-degree oven for about 40 minutes or until golden brown. Baste wings with marinade mixture several times while baking.

Cheesecake Night

The 21st Ward Cooking Group presents Cheesecake Night.

Chocolate Truffle Cheesecake
La Tisha Wammack

* 18 OREO Chocolate Sandwich Cookies, finely crushed
* 2 tablespoons butter or margarine, melted
* 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
* 1 (14 ounce) can sweetened condensed milk
* 2 teaspoons vanilla
* 1 (12 ounce) package BAKER'S Semi-Sweet Chocolate Chunks, melted, slightly cooled
* 4 eggs

DIRECTIONS

1. Preheat oven to 300 degrees F if using silver 9-inch springform pan (or to 275 degrees F if using dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan. Set aside.
2. Beat cream cheese, sweetened condensed milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
3. Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.

Pumpkin Cheesecake
Joy Taylor

* 1 1/2 cups graham cracker crumbs
* 1 tablespoon sugar
* 5 tablespoons butter, melted

Filling:

* 3 packages cream cheese softened
* 1 cup sugar
* 1 tsp vanilla
* 3 eggs
* 1 cup canned pumpkin
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground allspice

Whipped cream

In a small bowl, combine cracker crumbs and sugar, stir in the butter. Press onto the bottom of greased 9 inch springform pan.
Bake at 350 for 5 minutes. Cool on rack.
In a bowl beat cream cheese, sugar, and vanilla until smooth. Add eggs, pumpkin, and spices, beat until just combined. Pour onto crust.
Bake at 350 for 1 hour or until center is almost set. Cool on wire rack for 1 hour. Carefully run knife around edge of pan to loosen, refrigerate until completely cooled. Serve with whipped topping.

Quick and Easy Chocolate Cheesecake Pie
Erin Roberts

* 2 packages (8 oz. each) cream cheese, softened
* 3/4 cup sugar
* 2 eggs
* 1/4 cup Hershey’s cocoa
* 1 ½ tsp. vanilla extract
* 1 extra serving-size packaged graham cracker crumb crust (9 oz.)
* 2 cups frozen non-dairy whipped topping, thawed

Heat oven to 350 degrees F. Beat cream cheese and sugar until blended; beat in eggs until well blended. Add cocoa and vanilla, blending until smooth. Pour into crust.
Bake 30 to 35 minutes or until almost set in center. Cool completely on wire rack. Cover; refrigerate. Spread whipped topping over top; garnish as desired. 8-10 servings.

Mouth-Watering Watermelon Bars
Julie John

* 1 box round vanilla wafers (12 oz.), finely ground
* 1 stick unsalted butter, melted
* 5 cups watermelon juice (from about 1/2 of a large watermelon)
* 1/2 teaspoon lemon zest (from 1 lemon)
* 1/2 cup fresh lemon juice (from 2 large lemons)
* 1/2 cup sugar
* 1/2 cup heavy cream
* 4 small envelopes (1 oz. total) of unflavored gelatin, (see chef’s note)
* 1/4 cup confectioners’ sugar or 1 cup whipped cream, for garnish

Directions
1. Preheat the oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, leaving a 2-inch overhang on the long sides of the pan. Spray the foil with cooking spray.
2. Mix the melted butter into the finely ground vanilla wafers and add 2 Tablespoons of water. Mix well and press the crumbs onto the bottom of the prepared pan, forming a crust. Bake the crust for 20 minutes and allow to cool.
3. Set aside 2 cups of the watermelon juice in a small bowl. In a large bowl, combine the remaining 3 cups of watermelon juice with the lemon zest, lemon juice, sugar and heavy cream.
4. Sprinkle the gelatin over the reserved 2 cups of watermelon juice. Allow to sit for 2 minutes so that gelatin can dissolve and begin to absorb liquid, or "bloom." After the gelatin blooms, heat it in the microwave for 2 minutes on high, or heat gently in a small pot over low heat on the stove top, until the gelatin has completely melted into the juice and the liquid is smooth.
5. Add the watermelon juice with the melted gelatin to the larger bowl of juice from Step 3. Stir to combine. Gently pour the mixture over the prepared crust from Step 2 and place in the freezer for 2 hours or until the mixture is firm. (Alternately, place the pan in the refrigerator and allow to set for 3 to 4 hours.)
step 6 Keep in the refrigerator until ready to serve. Before serving, cut the watermelon bars into squares. If desired, sprinkle each serving with confectioners' sugar or a dollop of whipped cream.

Chef's Notes
To make watermelon juice, simply place the watermelon cubes in a blender or food processor and blend until smooth. Strain the mixture with a strainer into a bowl.
Unflavored gelatin is commonly packaged in small envelopes (one or more envelopes to a box). Look for it in the pudding and gelatin section of your grocery store.

Fruit Salad Cheesecake
Kaye Melander

Ingredients:

* 1 can (20 ounces) crushed pineapple, drained
* 1 cup sugar
* 1/2 cup cold water
* 2 envelopes unflavored gelatin
* 1 package (8 ounces) cream cheese, cubed
* 1-1/2 cups crushed crisp macaroons
* 2 tablespoons butter, melted
* 2 cups halved seedless grapes
* 1 can (11 ounces) mandarin oranges, drained
* 1 jar (10 ounces) maraschino cherries, drained and chopped
* 1/2 cup finely chopped pecans or walnuts
* 2 cups whipped topping

Directions:
1. In a small saucepan, cook pineapple and sugar over medium heat for 5 minutes or until heated through. Place cold water in a bowl; sprinkle with gelatin. Let stand for 1 minute. Stir into the warm pineapple mixture. Reduce heat to low; add cream cheese. Cook and stir until cream cheese is melted and mixture is blended. Remove from the heat; cool completely.
2. In a small bowl, combine macaroon crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. Stir the grapes, oranges, cherries and nuts into cream cheese mixture. Fold in the whipped topping. Pour into prepared pan. Cover and refrigerate overnight. Remove sides of pan before serving. Yield: 12 servings.

Cheesecake
Candice Scott

Filling:

* 1 8 oz. cream cheese softened
* 1/2 C sugar
* 1 Egg
* 1/2 t. vanilla

Topping:

* 8 oz. sour cream
* 1/4 C sugar
* 1/2 t. vanilla

* Graham cracker crust

Directions:

Mix the filling ingredients until smooth. Pour into crust and bake 30 minutes at 350. Cool 1/2 hour.
Mix the topping and spread over the filling to edges. Bake for 5 minutes at 325. Cool and chill.

Raspberry Cheesecake Bars
Jody Murdock
Crust
1/2 cup sugar
1/2 cup butter
1 1/4 cup flour

Filling

1 (8 oz) pkg cream cheese, softened
1/2 cup sugar
1/2 tsp almond extract
1 egg

Topping

4 Tbsp seedless raspberry jam

Directions

Heat oven to 350 degrees. Spray 9 inch square pan with cooking spray. Combine ingredients for crust . Mix until crumbly, press into pan. Bake for 15-18 minutes or until edges are lightly golden brown. Meanwhile mix filling ingredients, beat well. When crust is done pour filling on top. Spoon 2 Tbsp jam into the filling but do not disturb the crust. Return to oven and bake an additional 15-20 min or until filling set. Cool 30 min Spread remaining jam over bars. Refrigerate 30 min and cut and enjoy

Slow Cooker Recipes

Mexican Pork

Elena Brower

1 pork roast (whatever cut and size you usually do for your family. (Pork Carnitas can go on sale at Winco for as low as $.79/lb. It's rather fatty, but you can cut off most of the fat, and drain off the rest when it's done cooking.)

1 lb Pinto beans (rinsed)

1 can diced green chilies

2-3 cloves minced garlic

1/2 onion, chopped

Salt and pepper to taste

A little cilantro, chopped, optional

1 Serrano pepper, finely chopped, optional

Put everything in the Crockpot. Cover completely with water (the juice is what adds to it when it's done). Cook on low for about 12 hours, or on high for less if you need it faster. When done, skim the fat off of the top if you want. Use forks to pull the meat apart into shreds. You can serve it however you want. Here are our favorite ideas:

Taco salad, tacos, tamales, quesadillas, enchiladas (this makes the yummiest enchiladas, so I'll include my enchilada sauce recipe!!)

Enchiladas

Elena Brower

Sauce:

2 8oz. cans tomato sauce

1 1/2 cups water

3 tsp. flour

1 1/2 tsp. dried onion flakes

1 tsp. salt

1/2 tsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. pepper

1/2 tsp. paprika

1 Tbs parmesan cheese

Simmer the sauce in med. sauce pan for about 30 minutes, stirring often. Spread some sauce in bottom of 9x13 pan. Place tortillas on bottom of pan, tearing to make them fit in a nice layer. Spoon on some meat, then sprinkle with a little grated cheddar cheese. Spoon more sauce over cheese, then add another layer of tortillas. Continue layering until your pan is full. End with a layer of tortillas, and spoon the rest of the sauce on top, making sure to cover all the tortillas. Bake for 30 minutes at 350. Add grated cheese to the top for the last 5-10 minutes.Slow Cooker Beef

Stroganoff
Jana Freed
(One of Mitch's Favorite Meals - He could have this every week!)

Leftover beef roast cut into bite size strips or beef stew meat
onion, chopped
1 clove garlic, minced
1 (4oz.) can mushrooms
1 can Campbell's Beef Consume
1 can Cream of Mushroom Soup
salt and pepper to taste
1/2 to 1 cup sour cream

Put everything except the sour cream in crock pot. If using stew meat, you don't need to brown. If is seems too thick, add a little water. Remember though that you will be adding sour cream at the end that will thin it some. Cook on low for about 7 or 8 hours. Add sour cream about 15 minutes before serving. Serve over rice. Delicious and so easy! (If using leftover beef roast you don't have to cook it as long, but you can.)

Burrito Chicken (Yummy!)

Nancy Jackson

4 breast of chicken boiled

1 can of chili

1/2 packet of Taco Seasoning

1/2 cup of brown sugar

1/2 cup of sweet jam (apricot/pineapple)

tabasco to taste

Cook on high 3-4 hours (sometimes I switch it to low half way through)

Serve in burrito, on nachos, or on a salad.

Add cheese, cilantro, tomatoes, and fresh squeezed lime.

Slower cooker roast:

Julie John

Mix one package of dry ranch dressing, one package of brown gravy mix, and some Good Seasoning dressing with 1 cup water.

Pour over roast in slow cooker and cook until done.

Lemon Pepper Chicken

Mary Jones

4 boneless skinless chicken breasts (frozen) you can use less

1 stick of butter or Margarine (can substitute with water for less fat)

Sprinkle 1 1/2 T of lemon pepper on chicken.

Cook on high for 3 hours or low for 6 hours.

When cooked, take chicken out and chop into big chunks.

Add 1 package cream cheese(softened) to liquid left in the crockpot.

Add 1 can cream of chicken soup to crockpot.

Mix all together with a wisk and let it warm through.

Put chicken pieces back into crockpot and serve over noodles or rice.

Calico Beans (kind-of like baked beans)

Kristen Mackrory

1 lb. ground beef, browned and drained

14 3/4 oz can of lima beans

15 1/2 oz can of pinto beans (or 2/3 cup dried beans soaked and cooked)

15 1/4 oz can of corn

1/4 cup brown sugar

1 cup ketchup

1 Tbls vinegar

2 tsp prepared mustard

1 medium onion, chopped

Combine all ingredients in a slow cooker. Cover. Cook on High for 3-4 hours.

White Chili (Idid this in a slow cooker and it worked fine. It is YUMMY!

Kristen Mackrory

3 cans great northern beans

3-4 cans chicken broth

3 frozen boneless skinless chicken breasts

3-4 cans grean chiles (peeled and diced)

1-2 cloves garlic

1 medium onion

1 Tbls olive oil

1 tsp ground cumin

1 tsp finely ground Oregano

1/4 tsp paprika

Optional Cayenne pepper

1-2 lbs monterey jack cheese (grated)

salt to taste (wait until chees is added)

In a large pot, saute chopped onions and garlic in olive oil until translucent. Add broth. Drain but don't rinse beans and add. Add green chiles and frozen chicken breasts whole. Simmer until chicken is cooked, stirring only to keep from scorching. Remove chicken and cube or shred, then add it back to the pot. Add spices and cheese and salt to taste. Serve on top of white bite-size Tostitos. Garnish with choice of sour cream, chopped green onion, grated cheese etc. or, my favorite, avocado relish (below).

Avacado relish

1 large avocado peeled & diced

3-4 large Roma tomatoes diced

Juice of 1/2 lime

Fresh Cilantro coarsely chopped

Combine all ingredients in separate bowl.

French Dip Sandwich

Jody Murdock

1-3lb chuck roast

2 cups water

1/2 cup soy sauce

1 tsp dried rosemary

1 tsp thyme

1 tsp garlic powder

1 bay leave

3-4 whole peppercorns

8 French Rolls

Cook 5-6 hours on High, shred meat and enjoy

BBQ Pork Sandwiches

Jana Richards

Ingredients:

1 (14 oz) can beef broth

3 pounds pork boneless ribs country style

1 (18 oz) barbeque sauce (bulls eye original)

Rolls or Bread Slices

Instructions:

Pour can of beef broth into slow cooker, and add boneless ribs. Cook on high heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks.

Preheat oven to 350 degrees F. Transfer the shredded pork to a glass pan and stir in barbeque sauce.

Bake in the preheated oven for 25-30 minutes, or until heated through

Serve on Rolls or Bread Slices.

Crockpot Lasagna

Erin Roberts

8 uncooked lasagna noodles

1 pound ground beef (or substitute w/ ground turkey)

1 tsp. Italian seasoning

28-ounce jar spaghetti sauce

1/3 cup water

4-oz. can sliced mushrooms, optional

15 oz. low-fat ricotta cheese

2 cups shredded mozzarella cheese

Brown ground beef in skillet. Drain. Stir in Italian seasoning. Break noodles into thirds. Place half in bottom of greased Crockpot. Spread half of ground beef mixture over noodles in Crockpot. On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozzarella cheese. Repeat all layers. Cover. Cook for 5 hours on low.

Tater-Tot Casserole

La Tisha Wammack

1 32 oz bag of frozen tater-tots

1 lb of cooked and cut up chicken

½ t salt

¼ t pepper

1 can green beans

1 can cream of mushroom soup

Onion

½ cup milk

Cheese

Pour the frozen tater-tots into a greased crock pot. In a separate bowl mix together everything except the cheese. Pour the contents of the bowl over the tater-tots. Cook on high for 3 hours or low for about 5. About a half hour before serving add the cheese.

Sweet Breads

Poppyseed Bread

Elena Brower

This is more like cake. I love it, and we actually served it for our wedding reception. It's fun to use food coloring to tint it for different holidays and occasions. A very yummy and versatile bread, even without the glaze!!

3 eggs

1 1/8 c. veg. oil

2 1/2 c. sugar

1 1/2 Tbs. poppy seeds

1 1/2 tsp. vanilla

1 1/2 tsp. almond flavoring

1 1/2 c. milk

3 c. flour

1 1/2 tsp. baking powder

1 tsp. salt

Glaze:

1/4 c. orange juice (I have used lemonade, lime juice, or anything else similar when I don't have o.j.)

2 Tbs. butter

3/4 c. sugar

1/2 tsp. vanilla

1/2 tsp. almond flavoring

Mix the wet ingredients, sugar, and poppy seeds together. Add the flour, b. powder and salt, and mix well for 2 minutes. Scrape sides of bowl as necessary. Grease and flour a Bundt pan. Bake for 1 hour at 350. Test for doneness with toothpick. Cool for 2 minutes in pan, then invert onto a wire cooling rack. Make the glaze in a small sauce pan. Bring to a boil until sugar has dissolved. Use a fork, or skewer to poke holes all over the top of the cake. It doesn't matter if the cake is warm or cool. Spoon or use pastry brush to coat the cake with the warm glaze, making sure to get it into the holes and down all sides of the cake. Serve when completely cool.

You can also make this cake in 2 regular sized loaf pans, and it cooks for about the same amount of time. You can also make it into muffins, or even mini bread loaves, and just adjust the cooking time as necessary.

Banana Bread

Annette Call

1 Cup Sugar

1/2 Cup shortening

2 eggs

2 1/2 Cups flour

1 teaspoon Baking Soda

1/8 teaspoon salt

2-3 ripe bananas

1/2 Cup Chopped Nuts

Beat eggs and add other ingredients. Mix well and place dough in well grease bread pans. Bake at 350 oven for 50 minutes or until done.

Pumpkin Bread

Annette Call

3 Cups Sugar

1 Cup vegetable oil

4 Eggs

1 Large can pumpkin

3 1/2 Cups flour

1 teaspoon baking powder

2 teaspoons salt

1 teaspoon cloves

1 teaspoon nutmeg

1 teaspoon allsice

2 teaspoons soda

2 teaspoons cinnamon

2/3 Cup cold water

Raisins and nuts ( if desired)

Combine sugar, oil and eggs, mix well, add pumpkin. Sift together dry ingredients. Add to pumpkin mixture, then add water. Mix well. Bake in loaf pans, greased and floured. Bake at 350 for 1 hour. Makes 3 loaves.

Daisy Bread

Nancy Jackson

2 1/2 - c. flour

1 T dry yeast

1/4 c. sugar

3/4 t. salt

1/4 c soft butter

3/4 c very hot tap water

1 egg

Combine 1 c flour, sugar, yeast and salt in large mixing bowl. Stir well. Add butter, hot tap water and egg. Beat for 2 minutes. Stir in remaining flour. Knead for 5-10 min. Cover with plastic and let raise for 15-20 minutes. Punch and shape. (I usually braid it into a circle.) Bake at 375 for 10 minutes.

Frosting:

1/2 c powdered sugar

2-3 t. milk, juice or water

Zucchini Bread (This recipe is always moist and never dry!)

Julie John

3 eggs

2 c. sugar (1 may be brown)

1 c. oil (or 1/2 cup applesauce for less fat)

1 tsp. salt

3 c. flour

1 tsp. baking soda

1 tsp. baking powder

1 Tbsp. cinnamon

1 tsp. ground cloves

2 c. grated zucchini

1 c. chopped nuts (optional)

1 c. raisins (optional)

1 c. chocolate chips (not optional!)

1 c. coconut (optional)

Combine eggs. sugar, oil, salt, cinammon and cloves, till light and fluffy. Sift in flour, soda, and baking powder. Mix well. (At this point the batter will be stiff and dry.) Add zucchini and whatever else you want. Pour into 2 loaf pans which have been greased and floured. Bake at 350 for 50-60 minutes. Freezes well.

Banana Bread

Jody Murdock

1 cube butter

1 3/4 C sugar

4 eggs

5 bananas

1 tsp soda

1 tsp vanilla

2 C. flour

Cream butter and sugar together, blend in eggs, add bananas already mashed up, mix in remaining ingredients. Bake @ 350 degrees x 45 minutes. Super moist and yummy!!

Cinnamon Rolls

Jody Murdock

2 cups mashed potatoes

1 cup potatoe water

2 pkg yeast

1 cup shortening

1 scant cup sugar

3 eggs

1 tsp salt

Flour

Mix mashed potatoes, potatoe water, and yeast together in bowl. Let rise 1/2 hour. Make sure potatoes and water are warm but not to hot that they kill the yeast. In another bowl add shortening, sugar, beat in eggs one at a time, then add your salt. Then add enough flour to make a soft dough. Mix both batches together and let rise until real light. Roll out thin and spread with butter, cinnamon, sugar, nuts,or raisins. Roll and slice, put on greased cookie sheet and let raise until about double in size and light. Bake at 350 until lightly browned. Top with your favorite frosting.

Poppy Seed Bread

Jana Richards

Ingredients:

3 cups flour

2 1/4 cups granulated sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1 1/2 cups milk

1 1/2 teaspoons vanilla

3 eggs

1 1/8 cups vegetable oil

1 1/2 tablespoons poppy seeds

1 1/2 teaspoons butter extract

1 1/2 teaspoons almond extract

Instructions:

1. Mix together the flour, sugar, baking powder, salt, milk, vanilla and eggs.

2. Mix in the vegetable oil, poppy seeds, butter flavor, & almond flavor

3. Beat for 1 to 2 min

4. Grease 2 loaf pans or 6 small loaf pans

5. Bake at 350’ 45-60 min

6. Cool loaves for 3 min and top with glaze

(Glaze)

1/4 cup orange juice

3/4 cup granulated sugar

1/2 tsp. vanilla

1/2 tsp. butter extract

Monkey Bread

Joy Taylor

6 pkgs. Pillsbury buttermilk biscuits

1 Tbs cinnamon

1 ½ cup sugar

Sauce:

2 cups butter

1 cup white sugar

1 cup brown sugar

2 cup vanilla ice cream

Teach each biscuit into quarters and roll into balls. Roll in cinnamon and sugar (mixed together)

Line your dutch oven or pan with tin foil.

Put some of the sugar/cinnamon in the bottom and roll the dough balls in it as you quarter the biscuits—be sure that the dough gets covered or the biscuits will stick together.

Mix together the sauce ingredients in a pan and bring to a boil. Pour the sauce over the dough.

In a dutch oven—use 15 briquettes on top and 15 briquettes on bottom –cook for about 20 minutes

In the oven put lid on top and bake @375 for approx. 30 minutes

Pistachio Pudding Bread

Holly Williams

1 white cake mix

1 sm. pkg. instant pistachio pudding mix

4 large or jumbo eggs

1/4 cup water

1/2 cup oil

1 cup sour cream

Topping:

Cinnamon and sugar

Mix all ingredients together.

Oil two glass bread pans and sprinkle cinnamon and sugar on the bottom of both pans. Divide the batter between the pans and sprinkle the tops with cinnamon and sugar. Bake at 350 degrees for 40 minutes.

Note: This bread freezes very well.

Harvest Cinnamon Rolls

La Tisha Wammack

1 cup milk (heated approximately 1 minute in microwave)

1/4 cup warm water (110 degrees F.)

1 teaspoon pure vanilla extract

1/2 cup butter, room temperature

2 eggs, room temperature and beaten

1/2 teaspoon salt

1/2 cup sugar

5 cups bread flour

3 teaspoons instant active dry yeast

Cinnamon Filling (see recipe below)

Butter Frosting (see recipe below)

Standup Mixer: In a large bowl or in the bowl of a 5 quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms. Turn the dough out onto a lightly oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.

Butter a 9x13x2-inch baking pan; set aside.

After dough has rested, roll and stretch the dough into approximately a 15x24-inch rectangle.

Brush the softened butter from the Cinnamon Filling (see below) over the top of the dough with a rubber spatula. Sprinkle Cinnamon Filling over the butter on the prepared dough.

Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.

Bake in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown.

Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Serve warm.

Yields 15 cinnamon rolls.

CINNAMON FILLING:

1/2 cup butter, softened

1 cup firmly-packed brown sugar

4 to 5 tablespoons ground cinnamon

3/4 to 1 cup chopped nuts (optional)

In a bowl, combine brown sugar and cinnamon well; stir in chopped nuts (optional).

BUTTER FROSTING:

2 ounces cream cheese, room temperature

1/4 cup butter, room temperature

1 cup powdered (confectioners) sugar

1/2 teaspoons pure vanilla extract

1/8 teaspoon lemon extract or oil (optional)

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.

Zucchini/Squash Bread

La Tisha Wammack

1 ½ C all-purpose flour

1 t ground cinnamon

½ t baking soda

¼ t baking powder

¼ t salt

1 C sugar

1 C finely shredded, unpeeled zucchini (or squash)

¼ C cooking oil

1 egg

½ C chopped walnuts or pecans (optional)

Combine flour, cinnamon, baking soda, baking powder and salt. Slowly add in sugar, zucchini, oil, and egg. Stir until just mixed, the batter should be lumpy. Fold in the walnuts or pecans.

Spoon into greased loaf pan. Bake for 55-60 minutes in 350°. Cool completely, then wrap and store overnight.

This recipe is great in the summer when zucchini and squash are in season.

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
parsley
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
cornstarch
sliced almonds
sesame seeds

Sauce:

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!

Mix:
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

Ingredients:

4 Skinless Chicken Breast

4 Slices Swiss cheese

1 Can Cream of Broccoli soup

4 Tomato slices

4 Cups hot cooked rice

Directions:

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.

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.

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.

Gingersnaps

Tammie McCammon

3/4 c. Butter

1 C. sugar

Cream, beat until fluffy.

add:

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

Ingredients:

24 oz. Almond Bark (Vanilla or Chocolate)

1 tsp peppermint extract

1 tbsp shortening

72 Ritz Crackers

Directions:

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

Add:

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

Ingredients:

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

Preparation:

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.

Baking:

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

Ingredients:

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)

Preparation:

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.

Baking:

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

Ingredients:

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

Preparation:

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

Add:

2 eggs

1 tsp vanilla

and mix well w/electric mixer.

Add:

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.

Snickerdoodles

Lorraine Wammack

Ingredients:

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

Preparation:

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)

Ingredients:

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

Preparation:

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

Ingredients:

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

Preparation:

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

Ingredients:

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

Preparation:

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

Ingredients:

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

Preparation:

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

Ingredients:

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

Preparation:

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

Directions

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

Ingredients:

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

Directions:

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.