Soft Lemonade Cookies

1 cup softened butter

1 cup sugar

2 eggs

2 cups all purpose flour

1 tsp baking soda

1 can frozen lemonade concentrate, thawed (6 oz)

additional sugar

In mixing bowl, cream butter and sugar. Add eggs. In another bowl,

combine flour and soda. Add to the creamed mixture, alternate with 1/3

cup lemonade concentrate. Mix well.

Drop by rounded teaspoonfuls onto a cookie sheet. Bake at 400 for 8

minutes. Brush with remaining lemonade concentrate and sprinkle with

sugar. Cool.

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Creamy Bacon Bites

1 package, 8 oz., cream cheese
4 bacon slices, cooked, drained,and crumbled
2 Tablespoons chopped onion
1/8 Teaspoon black pepper
1 package, 8 oz., refrigerated crescent rolls

Preheat oven to 350. Combine cheese, bacon, onion and pepper. Separate
crescent roll dough into 2 rectangles, press seams and perforations
together with fingers to seal. Spread cream cheese mixture onto
rectangles, roll up, starting with longest sides. Press seams together
to seal, cut each roll into 16 slices, place cut side down on greased
baking sheet. Bake 12-15 minutes, or until golden brown.

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Chocolate Nut Chews

1 1/2 cups sugar
1/4 cup cocoa
1/2 cup evaporated milk
1/3 cup butter
1/3 cup peanut butter
1 teaspoon vanilla
1 1/2 cups quick rolled oats
1/2 cup salted peanuts

In a heavy 2-quart saucepan, mix sugar, cocoa, milk and butter. Stir
over medium heat until mixture bubbles all over top. Boil and stir 2
minutes longer. Remove from heat. Stir in the peanut butter until
melted; add the vanilla, uncooked quick rolled oats and nuts. With 2
teaspoons, drop on waxed paper. Let stand until set.

Makes 36 chews
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Pecan Tassies

Makes: 24 pecan Tassies

1/2 cup cream cheese

1/2 cup butter

1 cup all-purpose flour (For the filling)

2 eggs

2/3 cup packed dark brown sugar

1 teaspoon vanilla extract

pinch of salt

2 Tablespoons butter, melted

1 cup pecan halves

1. Place a baking sheet in the oven and preheat to 350 degrees. Grease 24 mini muffin pans.

2. Chop the cream cheese and butter. Put in a mixing bowl. Sift over the flour and mix to form a dough.

3. Roll out the dough thinly. With a floured fluted pastry cutter, stamp out 24 2-1/2-inch rounds. line the muffin pans with the rounds and chill.

4. To make the filling, lightly beat the eggs in a bowl. Gradually beat in the brown sugar, a few tablespoons at a time, and add the vanilla extract, salt and butter. Set aside until required.

5. Reserve 24 undamaged pecan halves and chop the rest coarsely with a sharp knife.

6. Place a spoonful of chopped nuts in each muffin pan and cover with filling. Set a pecan half on the top of each.

7. Bake on the hot baking sheet for about 20 minutes, until puffed and set. transfer to a wire rack to cool. Serve at room temperature.

Variation: To make Jam Tassies, fill the cream cheese pastry shells with raspberry or blackberry jam, or other fruit jams. Bake as described.

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Cinnamon Roll Cookies

 

Cinnamon Mixture:

4 Tablespoons granulated sugar

1 Tablespoon ground cinnamon

Cookie Dough:

1 Butter Flavor Crisco Stick or

1 cup Butter Flavored Crisco all-vegetable shortening

1 cup firmly packed light brown sugar

2 eggs

1 teaspoon vanilla

3 cups all-purpose flour

2 teaspoon baking powder

1.2 teaspoon salt

1 teaspoon ground cinnamon

For cinnamon mixture, combine granulated sugar and 1 tablespoon cinnamon in small bowl; mix well. Set aside.

For cookie dough, combine shortening and brown sugar in a large bowl. Beat at medium speed with electric mixer until well blended. Beat in eggs and vanilla until very well blended.

In a small bowl, combine flour, baking powder, salt and 1 teaspoon cinnamon. Mix well. Add to creamed mixture. Mix well.

Turn dough onto sheet of waxed paper. Spread dough into a 9 x 6-inch rectangle using rubber spatula. Sprinkle with 4 tablespoons cinnamon mixture to within 1-inch from edge. Roll up jelly-roll-style into log.

Dust log with remaining cinnamon mixture. Wrap tightly in plastic wrap; refrigerator 4 hours or overnight.

Heat oven to 375 degrees. Spray cookie sheets with Crisco No-stick Cooking Spray.

Slice dough 1/4 inch thick. Place on prepared cookie sheets. Bake at 350 degrees for 8 minutes or until lightly browned on top. Cool on cookie sheets 4 minutes; transfer to cooling racks.

Makes: about 5 dozen cookies
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Pumpkin Pie Squares

Crust:

1 cup flour

1/2 cup quick oats, uncooked

1/2 cup packed brown sugar

1/2 cup butter

In a small bowl, combine the flour, oats and brown sugar. Cut in the butter until mixture resembles coarse crumbs. Press into bottom of a greased and floured 9 x 13" baking pan. Bake at 375 degrees for 12 to 15 minutes or until light brown. Reduce oven temperature to 350 degrees.

Filling:

1 (16-ounce) can pumpkin

1 (12-ounce) can evaporated milk

2 eggs

3/4 cup sugar

1 teaspoon cinnamon

1/4 teaspoon ginger

1 teaspoon cloves

1 teaspoon salt

In medium mixer bowl, place all the filling ingredients. Beat at low speed until mixed. Increase speed to medium; beat 3-minutes. Pour over baked crust. Bake 15 to 20 minutes until set.

Topping:

1 cup packed brown sugar

1 cup walnuts

1/4 cup butter

2 tablespoons flour

Combine all ingredients in a small bowl using a pastry blender or fork. Mixture should be crumbly. Remove pumpkin mixture from oven, sprinkle with topping and continue baking for 10 to 15 minutes more until topping is golden brown. Cut into 15 pieces to serve.

TIP:

Pumpkin pie seems a little incomplete without whipped cream, so don't shy about garnishing each piece with a small spoonful. You might want to serve the dessert and pass a bowl of whipped cream so those who wish may add it.

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Cherry Delights

1 cup corn oil margarine or butter (not light margarine}
2/3 cup sugar
1/2 cup light corn syrup (Karo)
2 eggs--separated
2-1/2 cups all-purpose flour
2 cups finely chopped nuts
candied cherry halves

Mix margarine or butter with sugar. Stin in corn syrup, 2 egg yolks and
flour. ChillRoll into 1" balls. Dip into slightly beaten egg whites
then 2 cups finely chopped nuts. Place on greased baking sheet. Press
candied cherry halves into centers. Bake in 325 degree oven for 20
minutes.

Yield 4 dozen
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Vegetable Beef Soup

 

1 pound ground beef, browned and drained
2 cups tomato juice
2 cups beef broth
1 pound frozen mixed vegetables

1. Combine all ingredients in slow cooker.

2. Cover. Cook on High 3 hours, then on low 3-4 hours.

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Easy Cream Cheese Peanut Butter Pie

3oz. cream cheese, room temperature
1/2 cup smooth peanut butter
1 cup powdered sugar
1/2 cup milk
8oz. frozen whipped dairy topping, thawed
1 pre-baked graham cracker pie crust

In a large bowl, with an electric mixer, combine cream cheese,
peanut butter, sugar, and milk. Beat until smooth. Gently fold in
whipped topping. Pour into pie shell.

Freeze 4-6 hours. Thaw 10 minutes before serving.

Serves 8.
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