Sugar Cookies

1 cup shortening
2 cups sugar
2 whole eggs
2 tsp. vanilla

Beat well then add:

1 cup sour cream
6 ½ cups flour
2 tsp. baking soda
1 tsp. salt

Roll out and cut in desired shapes then bake at 400* for 5-8 minutes (depending on thickness of cookies)

Frost with Cream Cheese Frosting

Recipe From: Allison J

Oreo Cookies

2 Devil's Food Cake mixes
1/2 c. flour
1 c. oil
4 eggs

Combine:
(dough will be a bit greasy) Roll into 1-1 1/2 inch balls. Bake 350 for 10 minutes. (I bake them till they start to crack on the top, then I take them out and let them cool)

Frosting:
4 oz. cream cheese, softened
4 T. butter, softened
2 c. powdered sugar
1-2 capfuls peppermint extract

Makes about 40 complete cookies

Recipe From: Catherine C.

Ginger Snaps

Cream together:
¾ c. butter
2 c. sugar

Stir in:
2 well beaten eggs
½ cup molasses
2 tsp. vinegar

Add:
3½ c. flour
1½ tsp. baking soda
½ tsp. cloves
¼ tsp. cinnamon

Mix ingredients until blended. Form dough into balls. roll balls into sugar. Bake on a greased cookie sheet for about 12 minutes at 325*

Buttercream Frosting

½ cup butter
½ cup vegetable shortening
1 tsp. vanilla
1/8 tsp. salt
3 T. milk
1 lb. powder sugar ( about 4 cups)
Cream together butter, shortening and add vanilla and salt. Blend in sugar1 cup at a time. Add milk and beat at high speed until light and fluffy.

Raspberry Slush

1 (46 oz. can pineapple juice
1 (12 oz.) can frozen lemonade concentrate
3/4 c. lemon juice
4 c. Sugar
3 pkg. raspberry powdered punch mix
2 (10 oz.) pkg. frozen raspberries

Combine pineapple juice, lemonade concentrate, lemon juice, sugar, and raspberries in large container. Add water to make 2 gallons in volume. Freeze

To serve, let slush stand at room temperature for 20 - 30 minutes.Scrape spoon across mixture to break up. Spoon into punch bowl.Pour sprite into bowl to desired thickness.

Recipe From: Jennifer W.

Pedialite

1 pint boiled water
1/4 tsp. salt
1/4 tsp baking soda
2 tsp. sugar

Recipe From: Jennifer W.

Saline Solution

2 tsp. salt
1 tsp. baking soda
1 quart warm water
6-10 drops real lemon or lime juice

Recipe From: Jennifer W.

Brownies

2 cubes margarine, melted
2 c. sugar
1 tsp. vanilla
6 T baking cocoa
4 eggs
2 cups flour
1 cup chopped nuts, optional

Mix well. Pour into 9x13 pan spryaed with Pam. Bake at 350* for 25-30 minutes. Frost if desired.

Frosting:
2 c. powdered sugar
1/2 cube softened margarine
2 T baking cocoa
small amount of milk, start with 2T. add as needed.

Beat until smooth. Spread on brownies. Top with nuts or colored sprinkles.

Recipe From: Kris B.

No Bake Cookies

2 c. sugar
1/2 c. butter
1/2 c. milk
1/2 tsp salt
3 T cocoa
3 c. oats
1 tsp vanilla
1 c. peanut butter

Mix sugar, milk, coca, butter & salt in sauce pan. Bring to a boil over med. heat, stirring constantly. Beat thoroughly. Remove from heat & add oats, vanilla & peanut butter. Mix well. Drop on wax paper & cool.

Recipe From: Jennifer W

Vanishing Oatmeal Raisin Cookies

1 c. butter
1 c. brown sugar
½ c. sugar
2 eggs
1 tsp. vanilla
1 ½ c. flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt

3 c. oats
1 c. raisins

Cream wet ingredients, and dry ingredients. Then add oats and raisins. Bake at 350* for 9-10 minutes

Recipe From: Stephanie B

Cream Cheese Frosting

1 package cream cheese
1 T milk
1 tsp vanilla
dash of salt
2 ½ c. powder sugar

beat all ingredients together

Recipe From: Allison J

Pumpkin Dream Bar

14 oz can pumpkin
4 eggs
1 cup oil
1 2/3 c. sugar
2 c. flour
1 tsp soda
1 tsp salt
2 tsp cinnamon
2 tsp baking powder

Bake 25-30 minutes at 350*
Frost with Cream Cheese frosting

Recipe From: Allison J

Meat Balls

Meat balls
18 oz. (Kraft) Teriyaki Sesame Ginger Barbecue Sauce
20 oz. Pineapple Tidbits and juice

Line pan with meat balls. Pour on sauce. Bring to a boil turning frequently. Simmer 20 minutes until juice starts to caramelize. Serve with rice.

Recipe From: Clark W

Won-Ton Salad

3-4 chicken breasts (cooked and diced)
1 pkg of won-ton wrappers (fried and crushed)
1 head of lettuce
1 small can of water chestnuts (chopped)
2/3 c. green onion (chopped)
½ c. sesame seeds

Dressing:
¼ c. salad oil (vegetable oil)
4 T sugar
2 tsp salt
4 tsp rice vinegar

Mix dressing and pour over all ingredients except lettuce and won-tons. Thoroughly coat, add lettuce and won-tons just before serving

Recipe From: Evalyn J

Easy Chicken Divan

2 bunches fresh cooked broccoli (don’t overcook)
2-3 c. sliced boned chicken (cooked)
1 can cream of chicken soup
½ c. mayonnaise
1 tsp lemon juice
½ tsp curry powder
Grated cheese
Soft bread crumbs
Melted butter

Arrange broccoli in greased 11 ½ x 7 ½ x 1 ½ inch baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice, and curry powder. Pour over chicken, spreading evenly. Sprinkle with cheese. Combine bread crumbs with butter. Sprinkle over all. Bake at 350* for 25-30 minutes. Makes 6-8 servings

Recipe From: Jennifer W

Dinner in a Pumpkin

1 small pumpkin, clean out seeds
2 T oil
2 lb ground beef
6 oz chopped ham, or Spam
2 ½ tsp salt
2 ½ T onions
2 tsp ground oregano
1 green pepper (chopped)
2 cloves garlic (minced)
1/3 c. chopped, stuffed green olives
1 can tomato sauce
3 eggs (beaten)
1 tsp pepper
1 tsp vinegar

Draw a face on the pumpkin with a marker. Combine ingredients and fry until tender. Add to pumpkin and bake at 350* for 1 hour, with lid on pumpkin. (may fit in more than one pumpkin depending on the size)

Recipe From: Evalyn J

Cranberry Casserole

3 c. chopped apples
2 c. whole fresh cranberries
1 ¼ c. sugar

Mix all above ingredients and put in dish.

Topping:
1 ½ c. quick uncooked oats
½ c. chopped walnuts
½ c. brown sugar
1/3 c. flour
¾ c. melted margarine

Mix above ingredients and put on top of cranberry mixture. Bake at 350* for 1 hour. Top with vanilla ice cream.

Recipe From: Ilona W

Au Gratin Potatoes

10 boiled potatoes
1 pt. sour cream
1 ½ c. butter
2 cans cream of chicken soup
1 ½ c. chopped onions
2 c. grated cheese
Cornflakes (broken up)
4 Tbsp. butter

Grate peeled, boiled potatoes into large 11x13x2 inch cake pan. Heat and melt sour cream and butter; pour mixture over potatoes. Combine, and then add soup and onions. Top with cheese, cornflakes, and melted butter. Bake for 30 minutes at 350* or until it begins to bubble.

Recipe From: Jennifer W

Bean Dip

First layer: Spread on bottom of pan 2 cans of refried beans

Second layer: 3/4 pint avocado dip (or mash 5-6 ripe avocados with 1 1/2 Tbsp lemon juice).

Third layer: Mix 1 pint sour cream with 1 package taco seasoning.

Fourth layer: use 1 small can sliced olives, 3-4 chopped green onions, and 2 chopped tomatoes (seeded), chopped fine. (save some for next layer)

Fifth layer: sprinkle with desired amount of grated Cheddar cheese on top. Top off with olives, tomatoes and green onion for color.

Recipe From: Jennifer W

Chocolate chip oatmeal Cookies

1 c. brown sugar
1 c. sugar
2 cubes margarine
2 eggs
1 tsp. vanilla

2 c. flour
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
2 1/2 c. oatmeal
1 c. chocolate chips
1/2 c. nuts (opt.)

Mix sugars, margarine, eggs, and vanilla together. Sift dry ingredients and add to creamed mixture. Add oatmeal, nuts, and chocolate chips. Bake for 6-8 minutes at 400* .(makes 30 cookies)

Recipe From: Jennifer W

Banana Bread

Cream:
2 c. sugar
1 c. shortening

Add:
6 ripe bananas, mashed
4 well beaten eggs

Add:
2 1/2 c. Flour
2 tsp. baking soda
1tsp. salt
1 c. nuts (opt.)

Important: do not overmix. Pour into 2 greased and floured bread pans. Bake at 350* for 1 hour or until done. Cover with foil while cooking.

Recipe From: Jennifer W

Cheese Cake

Crust :
3 Bags of gram crackers crusted
3 TB sugar
2 Cubes of butter

Mix together put into cool place to harden.

1 Large tub of whipping cream
3 Sticks of cream cheese
3 TB of sugar

Mix together spread onto crust
Top with your favorite fruit topping

Recipe From: Robyn S

White Bread / Wheat Bread

1/3 c oil
1/3 c honey
1 1/2 Tbsp. salt
2 Tbsp. yeast
5 c warm water

10-12 c flour

Mix together all but flour, let yeast rise. Slowly add flour & mix in a bread mixer. Lightly oil your counter and shape dough into loaves. Place in lightly greased pans. Spread melted butter on tops. Let rise for 30 min. Bake at 350* for approximately 30 minutes. When baked remove from pans and put on cooling rack.

*For larger batches just add more water and flour.
*For Wheat bread add 2 Tbsp dough Enhancer then add wheat flour.

Recipe From: Jennifer W

Cathedral Cookies

1 2/3 c. chocolate chips
1 pkg. colored mini marshmallows
1/2 cube butter
1 whole egg beaten
1 tsp. vanilla add to egg

Melt chocolate chips (not too hot), add butter, eggs and vanilla. Pour over marshmallows and stir. roll in long rolls with wax paper then cover with foil. Refrigerate. Slice and serve

Recipe From: Evalyn J

Peanut Butter Rice Krispies treats

1 c. light Karo
1 c. sugar
1 c. peanut butter
5-6 c Rice Krispies

Bring Karo and sugar to a boil while stirring. Remove and add peanut butter.
Add cereal. Put in a 9x13 inch greased pan. (also great with popcorn)

Recipe From: Jennifer W

Orange Julius

1 cup milk
1 cup water
½ can of 12oz frozen OJ
½ cup sugar (may use less)
1 tsp vanilla
12 ice cubes

Measure milk and water into blender. Add frozen orange juice, sugar and vanilla. Put the lid on the blender and BLEND. Add ice one at a time. Put the lid on the blender and blend until smooth.

Recipe From: Jennifer W

Chocolate Peanut Butter Bars

1 1/2 c. margarine
1 c. sugar
2 c. brown sugar
1 1/2 tsp. soda
3/4 tsp. salt
1 Tbsp. vanilla
4 eggs
2 c. peanut butter

Cream all together.Add:

3 c. flour
3 1/2 c. oats

Spread on cookie sheets. Preheat oven to 325*. Bake for 10 to 12 minutes.
Cool. Spread a thin layer of peanut butter, then top with Chocolate Frosting.


Chocolate Frosting: (I make a separate batch of frosting for each cookie sheet. One batch at a time)

1 c. sugar
1/3 c. milk
5 Tbsp. butter

1 cup semi-Sweet chocolate chips
Bring to a full boil. Boil and stir for exactly 1 minute, then add and quickly beat in chocolate chips. Use a wire Wisk for a nice smooth frosting Pour an spread on cookie.

Makes 2 cookie sheets.

Recipe From: Jennifer W

Marshmallow Brownies

2 cubes butter softened
2 c sugar
1 1/2 c flour
2 tsp vanilla
1/3 c cocoa
4 whole eggs
1 1/2 c nuts, chopped fine (Opt)
1-1 lb pkg mini-marshmallows

Mix butter, cocoa and sugar together. Add eggs, beat well after each. Add flour, nuts and vanilla. Spread out on greased cookie sheet. Bake 25 minutes at 350*. Remove from oven, spread marshmallows completely over top, return to oven for 5-7 minutes or until golden. Cool one hour. Frost.

Frosting:
3/4 c. butter softened (do not melt)
1/2 c. canned milk
1/2 c. cocoa
2 1/2 cups powdered sugar

Recipe From: Jennifer W

Slush

1 c. sugar
2 3/4 water
2 bananas
3 c. unsweetened pineapple juice
1 can (6 oz) frozen O.J. concentrate
2 T Lemon Juice

1 bottle of Sprite


Stir sugar and water until dissolved. (Set aside)
Blend bananas, 1/2 pineapple juice, and O.J.
Add to sugar mixture. Stir in remaining pineapple juice and lemon juice.

Transfer to 9 x 13 pan and freeze (Ice cream bucket also works good)

To serve, let slush stand at room temperature for 20 - 30 minutes.
Scrape spoon across mixture to break up. Spoon into punch bowl.
Pour sprite into bowl to desired thickness.

Recipe From: Stephanie B & Jennifer W

Breadsticks

2 Tbs yeast
3 Tbs sugar
1 tsp. salt
3 cups warm water
6 cups flour


Mix everything except four. Let yeast activate (bubble up).
Mix in flour, then mix for 3 minutes and let raise for 10 minutes.
Roll out (1/4 inch thick) on parchment paper. Don’t roll to thin.
Spread on melted margarine, sprinkle on garlic salt and parmesan cheese (opt)
Cut into strips with a pizza cutter. Let raise for another 10-20 minutes. Bake at 350*
for 20 min. makes 2 pans.

*Dessert Bread Sticks Toppings:
 Glaze:
1 Cup Powder sugar
1/4 tsp. Vanilla
3/4 Tbs. Milk
*Add toppings of your choice powder sugar and Hershey's Chocolate Syrup Yum!!!

Recipe From: Jennifer W