Jeanie's Molasses Cookies

• 1 Cup Packed Brown Sugar
• 3/4 Cup Unsalted Butter (Room temp)
• 1/4 Cup Molasses
• 1 Egg
• 2 1/4 Cup Flour
• 2 tsp Baking Soda
• 2 tsp Cinnamon
• 1 tsp Ginger
• 1/2 tsp Cloves
• 1/4 tsp Salt

Cream together w/ blender brown sugar, butter and molasses for a couple minutes. Add egg and mix, scrape bowl ect. Add all other ingredients and mix by hand.


Make little balls, roll in sugar, flatten slightly with palm on baking sheet.


Bake at 375˚ fir 10-12 min. and enjoy!

"At Second Street's" Cherry Chocolate Fudge

 

• 4 1/2 Cups Sugar
• 1 Can Evaporated Milk
• 1 1/2 Cubes of Butter
• 1 12 oz Bags of Milk Chocolate Chips. 
• 1 12 oz Bag of White Chocolate Chips
• 7 oz Jar of Marshmallow Cream
• 2 tsp Vanilla

Spray a 9x13 pan with shortening. 

First Layer - place 1/2 cube of butter in mixer with bag of milk chocolate chips, 1-tsp vanilla, and half of marshmallow cream. In a pan combine 2-1/4 cups sugar, 1/2 cube of butter, and half of the evaporated milk. bring mixture to a boil. boil 10 minutes.  Pour hot mixture over ingredients  in mixer. Mix until well combined and melted. pour into 9x13 pan. 

2nd Layer - place white chocolate chips with 1-tsp vanilla and remainder of marshmallow cream in clean mixer. In pan combine 2-1/4 cups sugar, 1/2 cube of butter and remainder of evaporated milk. bring mixture to a boil. boil 10 minutes. pour hot mixture over ingredients in mixer. Mix until well combined. pour 2/3 of white chocolate over the chocolate fudge. 

Add food coloring and drops of cherry oil to reserved white chocolate.  pour over top the top of the fudge and swirl with a skewer or toothpick. 

Makes 5 pounds

Liz's French Dip Sandwiches

• Oil
• 1 Small Onion
• Garlic Powder
• 2 Beef Bouillon Cubes
• Roast Beef Sandwich Meat
• Provolone or Swiss Cheese
• French Rolls

Put small amount of oil in bottom of saucepan and add chopped onion and cook for a minute. Add Garlic powder, 2 cups water, and bouillon cubes, and meat, Boil for about 10 min. Meanwhile cut rolls and put oil and garlic powder on one side and provolone on the other. Put in oven for 5 min at 325˚. Put meat on rolls and put leftover juice in bowl for dipping.

Jacquelle's Wild Rice Soup

• 2 Boxes Uncle Ben's Long Grain and Wild Rice (Original or Fast Cook)
• 1 can Mushrooms
• 1 Cup Chicken Precooked and Cubed
• 1/4 - 1/2 Cup Sliced Almonds
• 1 Can Chicken Broth (or 1 boullion cube and 1 cup Water)
• Heavy Cream

Cook rice as directed, when finished add all other ingredients. Add enough cream to make it as soupy as you want I also added extra water so that it lasted longer other wise you run out of soup and just have rice.

Mom's Christmas Monkey Bread

• 4 Cans Refrigerator Biscuits
• 1 1/2 Tbs Cinnamon
• 1/2 Cup Butter
• 1 Cup White Sugar
• 1 Cup Brown Sugar, Packed
• 1/2 cup nuts

Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.


Add biscuit pieces, several at a time and shake and coat well.


Place pieces in a bundt pan until all are used mixing nuts in the layers too.


Bring brown sugar and butter to boil in saucepan. Cool 10 min and pour over top of biscuits.


Bake at 325˚ for 40-45 min. Allow to cool 15 min before removing from pan. Turn upside down and serve.


If you would like to frost it you can. All you do is mix powdered sugar and milk til you get the consistency you want and then drizzle it over. It doesn't need much though.

Mom's Chocolate Chip Pumpkin Cookies

1 Spice Cake Mix
1 Small Can Of Pumpkin
1/2 Bag Of Chocolate Chips
Preheat Oven to 350˚.


Mix the cake mix and Pumpkin then add chocolate chips.


Measure out in small Tablespoons onto cookie sheet.


Cook 15 min.


Ps. I don't like pumpkin that much but I love love love these cookies!

Mom's Praline Sweet Potatoes

• 3 (16 oz) Cans Yams in Light Syrup, Drained (or 5-6 sweet potatoes)
• 1/2 Cup Butter Melted
• 1/2 Cup Heavy Cream (Evaporated Milk Also Works)
• 2 Lg Eggs
• 1 Cup Firmly Packed Lt Brown Sugar
• 3/4 Cup Chopped Pecans
• 1/4 tsp Cinnamon
• 1/4 tsp Salt (Optional)
• 1/4 Tsp Nutmeg
• 1 tsp Vanilla

Puree yams with 6 Tbs butter and 2 Tbs cream. Add eggs and 1/2 cup brown sugar. Mix til well blended.


Spread 1/2 mixture into shallow 2 qt. baking dish.


Put remaining in pastry bag fitted with large rosette tip and pipe large rosettes all around edge of mixture.


Preheat oven to 375˚.


In small saucepan, Combine remaining melted butter, cream, brown sugar, pecans, cinnamon, nutmeg, and salt. Bring to boiling, simmer 5 min.


Remove from heat and stir in vanilla. Spoon over center of potato mixture.


Bake 20 min. or until bubbly. If desired garnish with roasted pecans in center of each rosette.

Slow-Cooked Sauerkraut Soup

• 1 Medium Potato cut into 1/4 inch cubes
• 1 Pound Smoked Kielbasa cut into 1/2 inch cubes
• 1 Can (32 oz) Sauerkraut rinsed and well drained
• 7 Cups Progresso Chicken Broth
• 1 Can (10 3/4 oz) Condensed Cream of Mushroom Soup
• 1/2 Pound Fresh Mushrooms sliced
• 1 Cup Cubed Cooked Chicken
• 2 Medium Carrots cut into 1/4 inch slices
• 2 Celery Ribs sliced
• 3 Tbs White Vinegar
• 2 1/2 tsp Dill Weed
• 1/2 tsp Pepper
• 3-4 Bacon Strips cooked and crumbled

In 5 qt. Slow cooker, combine the first 12 ingredients (all but bacon). Cover and cook on high for 5-6 hours or until vegetables are tender. Skim Fat. Garnish with bacon. Yields 10-12 servings or 3 quarts.


Nutritional information
1 serving (1 cup) equals;

• 213 Calories
• 14 g Fat (5 g saturated fat)
• 38 mg cholesterol
• 1442 mg sodium
• 12 g carbohydrate
• 3 g fiber
• 12 g protein

Pumpkin Seeds

• Pumpkin Seeds
• Vegetable Oil or Butter Melted
• Salt
• Onion Powder
• Sugar
• Other options for seasoning are Garlic Powder or Season Salt (Omit reg. salt in this case.)

Preheat oven to 300˚


Wash Pumpkin Seeds in strainer and then dry with paper towel


Coat pans lightly with oil then spread seeds on pan (try to make it one layer of seeds otherwise they stick together)


Now sprinkle onion powder, salt, and sugar and any other seasoning lightly on seeds. Make sure its a very small amount of sugar so that you don't make them too sweet.


Put in oven and cook for 45 minutes stirring once.

Mom's Zucchini Bread

• 3 Eggs
• 2 Cups Sugar
• 1 tsp. Nutmeg
• 3 tsp. Vanilla
• 1 Cup Oil
• 3 Cups Flour
• 1 tsp. Allspice
• 1 tsp. Baking Powder
• 3 tsp. Cinnamon
• 1 tsp. Salt
• 1 tsp. Baking Soda
• 1/2 Cup Nuts
• 2 cups Shredded Raw Zucchini (Drain Liquid)

Cream eggs and sugar.

Add all other ingredients.

Mix well.

Pour into 2 loaf pans that have been greased and floured.

Bake at 350˚ for 45 min. then 325˚ until done (About a 1/2 hour depending on oven.)

My mom got this recipe at BYU in 1973 and I have to say its the best bread ever. Make it, eat it, you'll love it!

Suzanne's Crock Pot Meatloaf

• 2 Beaten Eggs
• 3/4 Cup Milk
• 2/3 Cup Bread Crumbs
• Grated Onion
• 1 tsp. Salt
• 1/2 tsp. Ground Sage
• 1 1/2 lb. Ground Beef

Sauce

• 1/4 Cup Ketchup
• 2 Tbs. Brown Sugar
• 1 tsp. Dry Mustard
• 1/4 tsp. Ground Nutmeg

Combine eggs with milk, bread crumbs, onion, salt, sage, and meat.

Shape to fit crockpot. Cook on low for 5-6 hours.

combine sauce ingredients and pour over meatloaf. Cook on high for 15 more minutes.

Oven Roasted Potatoes

• Red Potatoes washed peeled and cut in chunks
• Olive oil
• Season Salt
• Oregano
• 1/4 tsp. Minced Garlic

Put desired amount of potatoes in greased pan for oven. Pour enough oil to barely coat all potatoes. (Will stir after spices are added so you can be a bit stingy with oil.)

Sprinkle season salt and oregano enough to lightly coat.

Stir in garlic and mix until everything is evenly spread.

Cook for 1 hour at 400˚ at 30 min stir so that they will be evenly cooked.

Smith Cheesey Corn Potato Chowder

• 1 Cup Finely Chopped Onions
• 1 Cup Finely Chopped Celery
• 1/2 cup Shredded Carrot
• 2 1/2 cups diced Potatoes
• 1 Cup Flour
• 1 1/2 tsp. Salt
• 1 1/2 Tbs. Sugar
• 3/4 Cup Butter
• 4 cups Half & Half Cream
• 1/8 tsp. Pepper
• 1 Can Corn
• 2 Cups Shredded Cheese (Optional)
• 1 lb. Bacon Crumbled (Optional)

Put onions, celery, carrots and potatoes into soup pan and add enough water to just barely cover vegetables. Simmer over medium heat until potatoes are tender.

Melt butter in sauce pan and add flour, salt, pepper, and sugar. Blend for a minute or two. Add cream and cook, stirring with a wire whisk until smooth and thick. Add sauce and corn to undrained vegetables and heat thoroughly. Add cheese and bacon at this point if desired.

German Pancakes

• 1/2 Cup Flour
• 1/2 Cup Milk
• 2 Tbs Butter
• 3 Eggs

Melt butter in baking dish while oven is preheating to 425˚ until melted. Beat everything else together put in dish with melted butter. When oven is preheated bake for 20 min.

Linda's Fluffy 2-Step Cheesecake

• 2 Pkg. (8oz. each) Cream Cheese, Softened
• 1/3 Cup Sugar
• 1 8 oz. Tub Cool Whip Thawed
• 1 graham cracker crust all ready made

Mix cream cheese and sugar in large bowl with electric mixer until smooth. Gently stir in whipped cream.

Spoon into crust and refrigerate 3 hours or until set. Top with any desired fruit or eat plain.