Snickerdoodles

from the kitchen of Michelle

1/2 cup butter
1/2 shortening
1 1/2 c sugar
2 eggs
2 3/4 c flour
2 tsp cream of tartar
1 tsp soda
1 tsp salt
1 tsp cinnamon

Mix all ingredients in a large mixing bowl. Shape dough into balls and roll in a generous amount of cinnamon and sugar(mixed). Bake at 400 degrees for 8 minutes. DO NOT OVER BAKE!

Pepperoni Spaghetti

from the kitchen of Michelle

1 stick pepperoni, sliced
1/2 tsp oregano
3 (8oz) cans tomato sauce
1 can water (use tomato sauce can)
1/4 tsp basil
Dash of onion salt, garlic salt, & celery salt
1 T sugar
1/2 tsp salt
2 T margarine or butter
1/8 tsp pepper
cooked spaghetti noodles

Mix all the ingredients together except for the cooked spaghetti noodles and simmer sauce for 1-2 hours. The longer you simmer it, the more flavor it will have. After simmering and sauce it thickened, pour over hot cooked spaghetti noodles and serve immediately. Top with Parmesan cheese. This makes a lot- it is great as leftovers and it freezes well too.

Gingerbread Cookies (good for cut out gingerbread men)

from the kitchen of Sherry

2/3 C shortening
2/3 C Brown Sugar
2 eggs
11/3 c honey mollases
2 t soda
4 t cinnamon
2 t ginger
 scant 2 t salt
5 1/2 c flour

Mix and chill

Roll to 1/2" thick and cut out... bake 375 for 8-10 minutes on ungreased pan

Waffle Cookies

from the kitchen of Sherry

1 cup melted margarine/butter
1 1/2 cup sugar
4 eggs
4 T cocoa
2 cups flour
2 t. vanilla

Mix together and palce by tsp. full on greased waffle iron. Bake until done (1 min)
and remove from waffle iron with fork.

Frost with:
1/4 c melted margarine/butter
 6 T milk
 3 T cocoa
Stir in 3/4 lb powereder sugar
and 1 tsp vanilla.

Kids love to help make these and they are sooo good.

Sausage Dip

from the kitchen of Marsha

1 lb. Jimmy Dean pork Sausage
2 large onions diced
1 diced bell pepper
2 large tomatoes quartered
Or 1 qt. stewed tomatoes
Garlic salt to taste
8 oz pkg cream cheese
8 oz sour cream
2 large cans diced green chilles

Break up and brown sausage. Add garlic salt, onions pepper and chilles. Cook till tender. Pour tomatoes and meat mixture into croc-pot. Add cream cheese and sour cream. Simmer till thick.

Sugar Cookies

From the kitchen of Becky C.

6 ½ c flour
1 T baking powder
½ c soft butter
½ c shortening
4 oz soft cream cheese
2 c sugar
3 eggs
1 c sour cream
2 tsp soda
1 ¼ tsp salt
1 T vanilla

In a small bowl mix flour and baking powder, set aside. Cream butter, shortening, cream cheese and sugar. Add eggs and sour cream. Mix well. Mix in soda, salt and vanilla, mix well. Mix in flour mixture, blend well, chill 1 hour. Roll out and cut. Bake 375 degrees for 8 minutes.

Frosting:

6 oz cream cheese (soft)
½ c soft butter
2 tsp vanilla
4 ½-4 ¾ c powdered sugar

Beat cream cheese, butter and vanilla till light and fluffy. Gradually add 2 c powdered sugar. Beat well. Gradually add remaining powdered sugar. Mix until you reach a good spreading constistency.

Molasses Cookies

From the kitchen of Marlayne  and her mother

3 C. Butter Crisco
4 C. sugar
4 eggs
1-C. molasses
1 tsp. Salt
2 tsp. Cinnamon
2 T + 2 tsp. Baking soda
1 tsp. Ground cloves
1 tsp. Ground ginger
8 C. flour

In large bowl cream shorteneing & sugar & add molasses and eggs. Mix well. Combine flour, baking soda, cinnamon, salt, cloves and ginger. Gradually add to creamed mixture. Cover and refrigerate 1-2 hours. Shape into balls. Roll in sugar. Bake 11-15 minutes or just until set around the edges. DO NOT OVERBAKE

Sugar Cookies

From the kitchen of Dani

4 C Flour
1 ½ C Sugar
1 tsp Salt
1 tsp Baking Powder
¾ C Crisco
2 Beaten Eggs
1 tsp Vanilla
1 tsp Baking Soda
¾ C Buttermilk

Mix dry ingredients, cut in shortening. Stir together eggs, vanilla, soda and buttermilk, mix into dry ingredients. Cover bowl and chill for 1 – 2 hours or overnight. Roll ¼ inch thick, cut bake 5-7 min. at 400* (do not let brown). Frost with butter cream frosting with almond extract for flavor.

Butter Cream Frosting

Beat together ½ C softened butter, 3 C powdered sugar, 2 T cream or milk, pinch of salt and 1 tsp. almond extract.

Monster Cookies

From the kitchen of Dani
(From Essential Mormon Celebrations Cook Book)

1 ½ C Butter or Margarine
2 C Sugar
2 ½ c Packed Brown Sugar
6 Eggs
1 (28oz) Jar of Peanut Butter
2 T Light Corn Syrup
4 tsp Baking Soda
2 tsp Vanilla
9 C Oats
1 (14 oz) Bag M&M’s

In a large bowl, cream together butter or margarine, sugar, and brown sugar. Mix in eggs, peanut butter, corn syrup, baking soda, vanilla and oats. Stir in M&M’s. With an ice cream scoop, drop batter on a greased baking sheet. Bake at 350* for 10 to 12 minutes. Cool for 5 minutes before removing from baking sheet. Makes about 4 dozen large cookies.

The Best Sugar Cookie

From the kitchen of Renee

1 c. margarine
2 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
1 tsp. lemon extract
5 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Mix shortening, sugar, eggs. Add sour cream, vanilla & lemon extract. Add dry ingredients a little at a time & mix. Refridgerate 1 hour or more (even overnight). Roll out & cut into desired shapes. Bake: 375* - 8 or more minutes until bottoms are golden brown. Frost with favorite frosting & serve.

Sour Cream Sugar Cookies

From the kitchen of Debra

1 C Shortening
1 1/2 C Sugar
3 Eggs
1 C Sour Cream
1 tsp Vanilla
1/2 tsp Salt
1 tsp Baking Powder
1/2 tsp Soda
4 C Flour

Cream Shortening and Sugar together. Add beaten Eggs, add Sour Cream and Vanilla.
Sift Dry ingredients and add to cream mixture. Chill for 2 hours. Roll on a flowered surface.
Cut with cookie cutter. Bale at 375 for 10-15 minutes. Optional if not going to frost
dip in sugar before cooking, If Icing cookies let them cool.

Icing

Poor some Half and Half in a bowl and add Powdered Sugar until desired consistency. Add drop of Cinnamon Oil and food or icing coloring .

Lemon Chicken

from the kitchen of Fern

2 1/2 - 3 lbs, ready to cook chicken, cut up
1-6 oz can frozen lemonade
3 T brown sugar
3T catsup
1T vinegar

Put a thin layer of sauce in bottom of crock pot.  Layer chicken, then sauce, then chicken, then sauce, one layer at a time, ending up with sauce.  Cook on low, if it is all day.  Cook on high for 3-4 hours.  When done, strain sauce, then thicken with corn starch (2 T) and serve over hot rice.

variation:
Can dredge chicken in flour and brown in fry pan before layering.

Chick Pea and Corn Patties

from the kitchen  of Carol O.

This is a terrific healthy alternative to a classic burger or just a great meal.  Serve with salsa.

2 tsp olive oil
1 1/2 c fresh or frozen corn kernnels
1 c chopped onion
1 tsp thyme
1 can chick peas (garbanzo beans) rinsed and drained
1/4 c fresh bread crumbs
1/2 c oats
1/4 tsp salt
1/4 tsp cayenne pepper
2 T cornmeal
4 tsp cornmeal
cooking spray

Saute corn, onion and thyme in 1 tsp olive oil, in large nonstick skillet over med heat.
Place corn mixture, chick peas, breand crumbs, oats, 2 T cornmeal, salt and cayenne pepper in food processor.  Pulse 8 times or until combined and chunky.
Divide mixture into 8 portions, shaping into a 1/2 inch patty, dredge patties in remaining cornmeal.  Heat 1/2 tsp oil in skillet coated with cooking spray over med high heat.  Cook each patty 5 minutes, and then carefully turn over.  Cook another 4 minutes until golden.

Super YUMMY Chocolate Chip Cookies

from the kitchen of Christine

2 sticks butter
2 eggs
1 tsp vanilla
3/4 cup brown sugar
1/4 cup sugar
1 cup oats
1 pkg instant vanilla pudding (not prepared)
2 1/4 - 2 1/2 cups flour
1 tsp baking soda
2 cups chocolate chips - about a 11-12 oz pkg (Ghirardelli milk chocolate are the best!)

Cream first five ingredients. Add the rest and mix together. I use a 2 TBSP ice cream scoop to form each cookie. Bake at 375 degrees for 10 minutes. These are so YUMMY!!!! ENJOY!!!

Oatmeal Cookies

from the kitchen of Whitney

Serves 16 3 per serving

1 large egg white
¼ cup sugar
¾ cup packed light brown sugar
½ cup butter
¼ tsp ground cloves
½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp table salt
½ tsp baking soda
1 ½ cup uncooked quick oats
¾ cups all-purpose flour

Preheat oven to 350 degrees.
Whisk together flour, oats, baking soda, salt, cinnamon, ginger and cloves in a medium bowl. Place butter in a large bowl or in the bowl of a mixer and beat butter for a few seconds. Gradually add sugars and beat to combine.
Add egg white to butter mixture and beat to combine. Add dry ingredients and beat to combine.
Drop batter by teaspoonfuls onto 2 ungreased cookie sheets, leaving 2 inches between each cookie. Bake until set and golden, about 11 to 14 minutes. Remove cookies to wire racks to cool. Yields 2 cookies per serving.

Fusili with Yellow Pepper Sauce

From the kitchen of Whitney

Serves 4

1/8 tsp black pepper
2 tbsp parsley
¼ cup part-skim ricotta cheese
4 tsp grated Parmesan cheese
2 cups uncooked fusili
¼ tsp table salt
2 tsp olive oil
½ medium tomatoes
1 medium onion
1 large yellow pepper
3/4 cup water

1. Combine water, pepper, onion, tomato, oil, salt, and ground pepper in a nonstick skillet over medium-low heat. Cover and cook, stirring frequently, until vegetables are tender and liquid evaporates, 15 to 18 minutes. Add more water, ¼ cup at a time, if liquid evaporates too fast.

2. Meanwhile, cook fusili according to package directions. Drain and put in a serving bowl.

3. Transfer vegetables into a blender or food processor. Add ricotta cheese and puree. Pour over fusilli and toss to coat. Serve, sprinkled with parsley and Parmesan cheese.

Roasted Vegetable Lasagna

from the kitchen of Whitney


Serves 6

¾ cup part-skim mozzarella cheese
¼ cup grated Parmesan cheese
 9 dry lasagna noodle
¼ tsp black pepper
1 tsp table salt
2 tsp olive oil
4 medium garlic cloves
4 small tomatoes
3 medium sweet red peppers
3 medium raw eggplant(3 medium raw summer squash/zucchini)

Preheat oven to 425 degrees. In roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.
Place half to two-thirds of vegetables, salt and pepper, and ½ cup of water in food processor and process until smooth.
Place three noodles over puree. Top with ½ cup of puree, ½ of remaining vegetables, 2 tbsp of Parmesan cheese and ¼ cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, puree and cheese.
 Bake until bubbly, about 40 to 45 minutes. Slice into 6 pieces and serve.

Franco American Spagetti Casserole

from the kitchen of Jen

(kids favorite)

1 lb ground beef or turkey
chopped onion (if desired)
2 large, 1 small Franco American Spagetti cans
sliced cheddar

Saute onion in a little butter. Brown ground meat, drain. Add onion. Fold in cans of spagetti. Heat 350 until bubbles. Cover with foil. 10 mins before serving add cheese slices. Serve when melted.
When I was a small child my neighbor served this and I asked my mom to get the recipe.

Baked Mostaccioli

from the kitchen of Jen

10 oz. mostaccioli (I've also used any thicker kind, radiatori etc...)
20 oz. spagetti sauce
8 oz. ricotta cheese (could also use cottage cheese in place of ricotta or omit completely)
8 oz. mozerella, grated (I use less cheese and just sprinkle a little cheese on top)

(I also add many veggies. Sauteed mushrooms and onions, cooked broccoli-diced, spinich, zuccini-diced, leftover chicken chunks etc..whatever I have on hand or whatever I feel like)
Preheat oven 350. Cook pasta according to package directions. Drain. Combine sauce and ricotta in saucepan. Add optional veggies. Add cooked pasta and stir well. Pour into casserole dish. Sprinkle with grated cheese and bake 20 mins.

Prep: 20 Bake: 20

Laura Bush Cowboy Cookies

from the kitchen of Jen

Makes about 36

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1-1/2 cups (3 sticks) butter (at room temperature)
1 1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)

Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Makes about 3 dozen cookies.

NOTE: For 6 dozen smaller cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.