Chocolate Chip Cookies
1 c. (2sticks) butter 2 ¾ c. all-purpose flour
¾ c. sugar 1 tsp. baking soda
¾ c. brown sugar 1 tsp. salt
1 tsp. vanilla 2 c. chocolate chips
2 eggs 1 c. chopped nuts
In a large bowl, cream together butter, sugars, and vanilla until light and fluffy. Beat in eggs. Combine flour, baking soda, and salt in a small bowl. Add flour mixture to the large bowl. Stir in chocolate chips and nuts (if desired). Bake at 350° for 10-12 minutes.
1 large package of Oreo cookies 1 stick margarine (softened)
12 oz. container of Cool Whip 3 oz. box of French vanilla pudding
1 cup of powdered sugar 1 tsp. vanilla
8 oz. cream cheese 2 c. milk
Crush Oreos & place half in the bottom of a 9 x 13 pan. Save the rest of the crushed cookies for the top. Use a mixer to blend Cool Whip, cream cheese, powdered sugar, & margarine. In another bowl, combine pudding, milk, and vanilla. Beat this mixture until it’s the consistency of pudding. Combine both mixtures and pour over the layer of crushed Oreos. Sprinkle the remaining Oreos on top. Refrigerate until serving time.
Twice Baked Potatoes
4 baking potatoes dash of pepper
½ t. onion flakes 4 slices of bacon
1 T. butter or margarine ¼ c. shredded cheese
¼ c. milk 1 T. Ranch dressing
½ t. salt
Wash the potatoes. Prick with a fork. Bake 10 minutes on high in a microwave dish with some water (or 1 hour in the oven). After potatoes cool enough to handle, cut in half. Scoop out pulp into a bowl. Mash well with a fork. Add milk, ranch dressing, butter, onion, salt, pepper, and cheese. Fry bacon until crisp. Crumble and add to potato mixture. Use a spoon to place mixture into shells. Sprinkle with some extra cheese if desired. Warm 2 minutes in the microwave (or 15 minutes in the oven).
Creamy Potato Soup
2 stalks celery, sliced 5 chicken bouillon cubes
1 small onion ¾ t. salt
2 T. melted margarine black pepper to taste
6 med. potatoes, peeled and cubed 1 pkg. frozen corn
2 carrots, peeled and sliced 2 c. milk
3 c. water 1 c. shredded cheddar cheese
In a large Dutch oven, sauté celery and onion in margarine until tender. Add next 8 ingredients. Cover and simmer about 20 minutes or until tender. Remove from heat and mash vegetables with a hand potato masher. Add milk and cheese. Continue to cook the soup, stirring constantly, over low heat just until cheese is melted. This will serve 8-10.
Mile High Biscuits
3 c. flour ¾ t. salt
2 T. sugar ¾ c. shortening
4½ t. baking powder 1 egg slightly beaten
¾ t. cream of tartar 1 c. milk
Mix dry ingredients and cream together with shortening. Add egg and milk. Knead slightly. Roll out 1” high. Bake at 400° for 12-15 minutes.
3 cups flour 1 c. shortening
1 tsp. salt 1 c. water
Combine flour and salt. Blend in shortening. Add water. Mix well. Roll out on a lightly floured surface. Add pie filling. Cover with more dough and seal using water for “glue”. Bake at 350° for about 50 minutes. This recipe makes 3 double crust pies.
Pumpkin Cake Bars
1 large (29 oz.) can of pumpkin 1 tsp. pumpkin pie spice
½ can (pumpkin can) of milk 1 tsp. cinnamon
4 eggs, well beaten 1 yellow cake mix
1 ½ c. sugar ½ - ¾ c. butter, melted
¼ tsp. salt 1 c. chopped pecans
Mix pumpkin, milk, eggs, sugar, salt, and spices together. Pour pumpkin mixture into a 9x13 pan. Sprinkle dry cake mix on top. Drizzle melted margarine over cake mix and spread chopped nuts over all. Bake at 350 degrees for 1 hour.