RECIPES RECIPES RECIPES

1 c. butter

1 1/2 c. powdered sugar

1 egg

1 tsp. vanilla

1/2 tsp. almond extract

2 1/2 c. flour

1 tsp. baking soda

1 tsp. cream of tartar

Cream butter & sugar, add egg & flavorings. Blend in gradually the flour, baking soda & cream of tartar. Cover and chill 2-3 hours. Roll and cut on a lightly floured surface to a 1/4" thickness. Place 2" apart on a lightly greased pan and bake 7-8 minutes at 375 degrees. Remove to wire racks and cool. Frost & enjoy!

1 cup butter, softened

1/2 c. sugar

1 tsp. vanilla extract

2 c. all purpose flour

1/4 c. baking cocoa

1 cup vanilla or white chips

2 T. shortening, divided

1/2 c. semisweet chocolate chips

In a small mixing bowl, cream butter & sugar. Beat in vanilla. Combine the flour and cocoa; gradually add to creamed mixture. On a lightly floured surface, roll out dough to 1/4" thickness. Cut with cookie cutters. Place 2" apart on an ungreased baking sheet. Bake at 375 degrees for 8 - 10 minutes. or until firm. Remove to wire racks to cool.

In a microwave safe bowl, heat vanilla chips and 1 T. shortening until melted, stirring frequently. Dips sides of cookin into melted mixture. In another microwave safe bowl, heat the chocolate chips and remaining shortening until melted, stirring frequently. Drizzle over cookies. Place on wire racks to dry. Yield: about 2 dozen cookies

1 1/2 c. all-purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

1/2 c. butter or margarine, softened

3/4 c. packed light or dark brown sugar

3 T. granulated sugar

1 large egg

1 1/2 tsp. vanilla extract

1 c. semisweet chocolate chips

In a small bowl, mix flour, baking soda and salt; set aside

In a large mixing bowl at medium speed, beat butter, brown sugar and sugar until creamy. Beat in egg and vanilla. At low speed, gradually beat in flour mixture until well blended. Stir in 1 c. chocolate chips. Place dough in refrigerator for 1 1/2 hours or in freezer for 45 minutes or until well chilled, but not hard (chilling makes the dough less sticky and helps prevent excessive spreading during baking).

Grease a 12" round baking pan. Place dough in the center of pan. Press evenly to within 1 1/2" of the edge of pan. If desired, sprinkle additional chocolate chips on top, pressing down slightly (or m & m's). Bake in the center of a preheated 325 degree oven for 25 to 30 minutes or until edges are firm and no indentation remains in center of cookie when lightly touched. For a softer cookie, bake the minimum time. Cool cookie completely on a wire rack.

1 1/2 c. cold water

2 small packages of jello

2 c. boiling water

2 bananas, diced, 1 large can cruched pineapple, drained - save juice

50 - 60 mini marshmallows

Dissolve both packages of jello in boiling water; add cold water and set in a cool place until thickened slightly. Add fruit and pour in a 9 x 13" pan. Top with marshmallows. Chill until firm and then frost with the following topping.

1 egg, beaten

2 T. flour

2 T. butter

1/2 c. sugar

1 c. pineapple juice

1 c. cream, whipped

Combine egg, butter, flour, sugar and pineapple juice. Stir constantly while cooking over low heat until thick. Let cool completely, whip the cream and fold into cooked mixture. Spread over set jello and enjoy!

This recipe is a must for our family at all holiday dinners. Change the flavor of jello and the fruit for fun, but you always need the pineapple!!

7 cups Crispix

1 cup pecans

1 cup pretzels

1 cup dried fruit

Mix all of the above together in a large bowl.

Mix the following and bring to a boil over medium heat.

3/4 cup packed brown sugar

1/4 cup butter

1/4 cup honey

Remove from heat and add 1 tsp. vanilla

Spray a cookie sheet with non stick spray.

Toss cereal mix with saucepan ingredients.

Bake at 250 degrees - stirring every 15 minutes.

Cool on wxed paper & store in an air tight container.

2/3 cup flour

5 1/2 cups flaked coconut

1/4 tsp. salt

1 (14 oz.) can sweetened condensed milk

2 tsp. vanilla extract

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

In a large bowl, stir together flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended.

I like to add in 1/2 cup dried cranberries and 1/2 cup sliced almonds.

Use a cookie scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.

Bake for 12 to 15 minutes until coconut is toasted.

Let the cookies cool and half dip them in melted chocolate. ENJOY!!