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Chocolate Chip Cookies
1 c. (2 sticks) 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 the butter, sugar, and vanilla until light and fluffy. Beat and add the eggs. Combine flour, baking soda, and salt in a small bowl. Add the flour mixture to the large bowl. Stir in the chocolate chips and nuts (if desired). Bake at 350° for 10-12 minutes.
Dirt Dessert
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 on 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 the 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 the potatoes cool enough to handle, cut them in half. Scoop out the pulp into a bowl. Mash well with a fork. Add milk, ranch dressing, butter, onion, salt, pepper, and cheese. Fry the bacon until crisp. Crumble and add to the potato mixture. Use a spoon to place the 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 the celery and onion in margarine until tender. Add the next 8 ingredients. Cover and simmer about 20 minutes or until tender. Remove from heat and mash the vegetables with a hand potato masher. Add milk and cheese. Continue to cook the soup, stirring constantly, over low heat just until the 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.
Pie Crust
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 the 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 the pumpkin mixture into a 9x13 pan. Sprinkle the dry cake mix on top. Drizzle the melted margarine over the cake mix and spread the chopped nuts over all. Bake at 350 degrees for 1 hour.