Dad’s Favorite Oatmeal Chocolate Chip Cookies
by: Kay Hodges
Ingredients:
3/4 cup Butter
1 cup Brown Sugar
1/2 cup White Sugar
1 Egg
1/4 cup Hot Water
1 tsp. Vanilla
1 cup Flour
1/2 tsp Salt
1/2 tsp Baking Soda
3 cups Oatmeal
1 cup Chocolate Chips
1 cup Pecans (chopped)
Directions: Cream sugars, butter, eggs, water and vanilla. Add dry ingredients & oatmeal. Add chocolate chips and nuts. Bake at 375 degrees for 10-13 minutes.
Great Grandma Reeder’s Fudge
by: Ellen Freeman
Put in large Mixing Bowl:
1 12 oz. Bag Chocolate Chips
1 Giant Sized Hershey’s Milk Chocolate Bar
1/2 lb chopped Walnuts
1 pkg. Marshmallows or 1 pint Marshmallow cream
Put in 3 quart sauce pan:
4 1/2 cups Sugar
1 square Butter
1 can Evaporated Milk
Bring to a boil and boil 8 minutes. Pour mixture into the bowl. Mix and pour onto greased 9x13 pan.
Caramel For Apples
by: Ellen Freeman
2 cups Sugar
2 cups White Corn Syrup
2 cups Evaporated Milk
Dash of Salt
1 cube Butter (do not substitute margarine)
1 tsp. Vanilla
Mix together salt, sugar and corn syrup. Boil to hard ball stage. Gradually add milk and butter, stir constantly. Cook to medium ball stage. Add vanilla. Cover Apples washed and dried.
Variations:
-- Add nuts when adding vanilla. Pour caramel in 9 inch pan. Cool
-- After apples are coated with caramel, dip into rice crispies, or add rice crispies to left over caramel and pour into a pan and cut into squares.
-- Can be used to cover a nut roll.
CUCUMBER SALSA
BY: DINNENE JENSEN
4 CUCUMBERS CHOPPED
4 TOMATOES CHOPPED
1 RED ONION CHOPPED
MIX TOGETHER: 1 PKG RANCH DRESSING MIX
1/4 C. VINEGAR
1 TBSP. SUGAR
MIX WITH VEGGIES AND LET SIT OVERNIGHT
Date Pinwheel Cookies
by: Barbara Hodges
Ingredients:
2 cups Chopped Dates
1 cup Sugar
1 cup Water
1 cup Chopped Nuts
1 cup Margarine or Butter
2 cups Brown Sugar
3 Eggs
4 cups Flour
1/2 tsp Salt
1/2 tsp Baking Soda
Directions: Mix dates, sugar and water together in a small sauce pan and cook 10 minutes. Mix in nuts and cool. In large mixing bowl, cream margarine (butter) and brown sugar. Beat in eggs. Sift together flour, salt and baking soda. Stir into creamed mixture. (dough will be stiff). Divide dough in half; chill 1 hour or until dough can be rolled easily. On lightly floured surface roll dough out into two 10x15 inch rectangles. Spread each rectangle with half of the date filling. Carefully roll up jelly-roll style, beginning with the long side. Wrap each roll in wax paper and refrigerate several hours. Cut into 1/4 inch slices. Place on greased cookie sheet and bake at 375 degrees for about 12 minutes. Remove from cookie sheet and cool on wire rack. Store in covered containers.
Lion House Pecan Bars
Shared by: Kay Hodges
Ingredients:
3/4 cup butter
3/4 cup sugar
2 eggs
3 cups flour
1/2 tsp baking powder
2 tsp lemon peels grated
1 cup butter
1 cup brown sugar
1 cup honey
1/4 cup light cream
3 cups chopped pecans
Directions:
Cream 3/4 cup butter and sugar; add eggs and beat well. Blend in flour, baking powder and lemon rind. Press dough into a greased 9x13 pan. Prick with a fork. Bake 12 – 15 minutes at 375 degrees. Make topping by mixing 1 cup butter, 1 cup brown sugar and 1 cup honey in a sauce pan. Stir and boil 5 minutes. Cool slightly and add cream and chopped pecans. Spread over partially backed crust. Return to oven and bake 30-35 minutes, reducing oven temperature to 350 degrees. Cool and cut into bars.
Brazilian Vinaigrette Sauce
by: Heidi Cain
Ingredients:
1/2 cup Olive Oil
1 cup White Vinegar
1 tsp. Salt
1 cup Italian Parsley, finely chopped
1 large Onion, finely chopped
2 fresh Cayenne Peppers, finely chopped (more or less to taste)
Directions: Combine all ingredients in a large bowl. Stir well and serve either at room temperature or cold. Flavors intensify with standing.
Alfredo Sauce
by: Heidi Cain
Ingredients:
1/2 stick butter (these are the Israeli butter sticks, so I think it's 1/2 cup)
1 clove garlic, minced
2 cartons cooking cream (I think the containers have approximately 1 cup?? in them)
parmesan cheese, grated (I use a lot...probably 2 cups. I just keep putting in cheese until the sauce is kind of thick)
salt & pepper, to taste
Directions: Melt the butter in a sauce pan. Add garlic and sauté for a minute or two. Add cream, parmesan cheese, and salt & pepper. Cook on medium heat until cheese is melted. Serve with pasta.
We like leftovers, so it works well for that! It's definitely not low-fat, but it is tasty! ENJOY!
