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