Chocolate Chip Cookies

3/4 cup shortening
1 1/4 cups brown sugar
2 TB milk
1 TB vanilla extract
1 large egg
1 3/4 cups flour
1 tsp salt
3/4 tsp soda
1 1/2 cups chocolate chips

1. Heat oven to 375.
2. Beat shortening and brown sugar until light and fluffy.
3. Beat in milk, vanilla, and egg.
4. Stir in flour, salt, and baking soda.
5. Stir in chocolate chips.
6. Bake 8-10 minutes.

Baked Fries

Preheat oven to 425.

Cut fries and spread in single layer on greased cookie sheet.  Spray with cooking spray and add desired spices.  Bake for about 30 minutes, turning once.

Lemonade Ice Cream Dessert

from my mom

For Crust:
1 1/2 cups flour
1/4cup + 2 TB brown sugar
1/2 cup butter

Mix all ingredients together.  Press into 9x13 pan.  Bake for 5 minutes.

Mix together:
1/2 gallon ice cream, softened
6 oz frozen pink lemonade concentrate

Pour on top of crust and freeze.

Tri-Level Brownies

from my mom

Adam can't believe I would add oatmeal to something as sacred as a brownie, but these are the brownies I grew up with.  And I like them.  Sometimes I double the crust and use 1/2 whole wheat flour.

1 cup quick oats
1/2 cup flour
1/2 cup brown sugar
1/4 tsp soda
1/4 tsp salt
6 TB butter, melted

3/4 cup sugar

1/4 cup butter

3 TB cocoa
1 TB oil
1 egg
2/3 cup flour
1/4 tsp baking powder
1/4 tsp salt
1/4 cup milk
1/2 tsp vanilla
1/2 cup nuts (optional)

for fudge frosting:
2 TB butter
3 TB cocoa
1 TB oil
1 1/2 cups sifted powdered sugar
1 tsp vanilla
hot water

For bottom layer, stir together first 5 ingredients.  Stir in 6 TB melted butter.  Pat in 7x11 pan.  Bake at 350 for 10 minutes.

For middle layer, combine sugar, 1/4 cup butter, cocoa, and oil.  Add egg.  Beat well.  Stir together 2/3 cup flour, baking powder, and salt.  Add to chocolate mixture alternately with a mixture of the milk and vanilla, mixing after each addition.  Fold in nuts, if desired.  Spread batter over baked layer.  Continue baking at 350 for 25 minutes.  Cool.  Frost with fudge frosting and cut into bars.

For Fudge Frosting
Combine butter, cocoa, and oil in small saucepan, and melt over low heat, stirring constantly.  Remove from heat and stir in powdered sugar and vanilla.  Blend in how water (about 2 TB) to make almost pourable consistency.

Caramels

from my mom

1 1/3 cup corn syrup
2 cups whipping cream
2 cups sugar
1/2 cup milk
1 tsp vanilla
1/4 tsp salt

Combine corn syrup, sugar, salt, milk, and 1 cup cream into large heavy saucepan.  Cook, stirring constantly on medium-low (keep it boiling) about 25 minutes and pale beige in color.  Turn up heat and add about half remaining cream.  Bring to boil rapidly and cook slowly for another 10-15 minutes.  Add remaining cream and cook until it is about as thick as brown gravy and golden in color, and reaches soft firm ball stage.  Add vanilla.  (You can also add 1-2 cups walnuts).  Pour into buttered pan and cool.  Let stand over night (better 2-3 days) without cutting.  Cut in squares and wrap in wax paper.  Do not keep in fridge- it will get sticky.

Zucchini Casserole

from my mom

6 cups sliced zucchini
1/4 cup chopped onion
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1 8oz package herbed stuffing mix
1/2 cup melted butter

Boil squash and onion for 5 minutes.  Drain.  Combine soup and sour cream.  Stir in carrots.  Fold in drained squash and onion.  Combine stuffing mix and butter.  Put 1/2 on bottom, then squash mixture.  Put remaining stuffing mixture on top.  Bake at 350 for 25-30 minutes.

Graham Crackers

Click here for the recipe from Weelicious

I don't have dark brown sugar, so I used light brown sugar and added molasses the first time I made these.  They were good, and reminded us of gingerbread.  I left out the molasses the second time, and they were still good, and not so gingerbread-ish.  I cut in the butter with my pastry blender (or I may have used my hands) because I don't have a food processor.

Spinach Lasagna

from Melissa

Adam definitely prefers his lasagna with meat, but the kids will actually pick and eat the noodles out of this lasagna (which is about as good as it gets around here).  This is the exact recipe Melissa posted on facebook.  I used a 9x13 pan, fresh garlic, and homemade spaghetti sauce.

8 oz. cooked lasagna noodles (I use 9 of the regular sized lasagna noodles.. not the wide extra wide kind)

16 oz. cottage cheese

2 c. spinach leaves (shredded)  I pack them in there!

2 eggs, beaten

1 1/2 tsp garlic powder  (I use 3-4 cloves minced fresh garlic)

salt and pepper to taste

1 jar spaghetti sauce (I use Prego.. if the lack of meat scares you, the chunky kind makes it seem a little more hearty. I use the original kind.)

2 c. mozzarella cheese

The recipe calls for a 9x13 pan.  I use an 8x12ish.  If you use a 9x13 pan, I would cook 3 more noodles and add one to each layer. 

Combine spinach, cottage cheese, eggs, garlic and salt and pepper

Layer as follows:

1/2 c. spaghetti sauce

3 noodles (4 if using a bigger pan)

1/2 spinach mixture

1/2 c. mozzarella cheese

1/2 c. spaghetti sauce

3 noodles (4 if using a bigger pan)

1/2 spinach mixture

1/2 c. mozzarella cheese

1/2 c. spaghetti sauce

3 noodles (4 if using a bigger pan)

remaining spaghetti sauce

remaining mozzarella cheese

*I like to add some Parmesan cheese when I'm feeling fancy. 

Bake at 400 degrees for 35-40 minutes

Cheese Ball

from my mother-in-law

I don't ever measure any of the ingredients, and I doubt my mother-in-law does either.

Mix together:
8 oz cream cheese
8 oz shredded cheddar cheese
1/2 tsp Worcestershire sauce
ranch to taste

Form into a ball and roll in nuts (or don't) and refrigerate.

Creamed Eggs on Toast

Mix together and serve over toast:
4 boiled eggs, cut up
1 recipe white sauce

White Sauce

2 TB butter
2 TB flour
1/4 tsp salt
1/8 tsp pepper
1 cup milk

Melt butter in saucepan.  Stir in flour, salt, and pepper.  Cook on medium until smooth and bubbly.  Gradually stir in milk.  Heat to boiling.  Boil and stir 1 minute.

Peanut Butter No Bake Cookies

Combine, and boil for 1-2 minutes (start timing after it reaches a rolling boil)

1 cup sugar

1/2 cup milk

1/4 cup butter

Remove from heat and add:

1 tsp vanilla

3 cups oatmeal

1 cup peanut butter

Drop on waxed paper to cool.  (You can put your wax paper on top of newspaper to prevent the wax from sticking to your counter.)

Chocolate No Bake Cookies

Combine, and boil for 1-2 minutes (start timing after it reaches a rolling boil)
2 cups sugar
1/2 cup milk
1/2 cup butter
3 tsp cocoa

Remove from heat and add:
1 tsp vanilla
3 cups oatmeal
1/2 cup peanut butter

Drop on waxed paper to cool.  (You can put your wax paper on top of newspaper to prevent the wax from sticking to your counter.)

German Pancakes

from my mother-in-law

If you ever have any questions about this recipe, just ask my 5-year-old.  He's had this one memorized for a while, and can eat half a pan by himself.  (Every member of our family loves these... one pan doesn't satisfy us anymore).

Melt 1/4 cup butter in a 9x13 pan while the oven is preheating to 350.

Combine in bowl:
4 eggs, beaten
1 cup flour
1 cup milk

 Pour egg mixture into pan.  Cook about 30 minutes.

Apple Cream Crumble Pie

from my mom

Single pie crust

5 large baking apples
2 TB lemon juice
1/2 cup sugar
2 TB flour
1/4 tsp nutmeg
1/2 tsp cinnamon

1/2 cup sugar
1/2 cup flour
1/2 cup butter
1 cup cream

Prepare pastry for 9" pie pan.  Flute edges.  Pare, slice apples (about 7 cups).  Place in large bowl, sprinkle lemon juice over.  Mix 1/2 cup sugar, 2 TB flour, and spices in cup.  Sprinkle over apples, tossing well to coat.  Spoon into prepared pie crust.  Combine 1/2 cup sugar and 1/2 cup flour in small bowl.  Cut in butter with pastry blender until crumbly, sprinkle over apples.  Cover pie loosely with foil.  Place on large cookie sheet for easy handling.  Bake at 425 for 45 minutes.  Uncover.  Drizzle 1/2 cup cream over.  Bake 15 more minutes or until top is golden.  Remove from oven and place on wire rack.  Drizzle remaining cream over.  Cool about 1 hour or until filling is set.

Pumpkin Pie

from my mom

3 cups cooked mashed pumpkin
1 cup brown sugar
1 cup white sugar
1 TB molasses
1 tsp salt
1 tsp nutmeg
1 tsp ginger
2 tsp cinnamon
1/2 tsp cloves
4 eggs
1 can evaporated milk
2 unbaked pastry shells

Combine pumpkin with brown sugar, white sugar, molasses, salt, and spices.  When mixed well add eggs.  Blend well, add cream, and mix well.  Pour into unbaked pie shells.  Oven should be 450 for first 10 minutes then 350 for another 30 minutes or until pie is done by testing with a knife.

Never Fail Pie Crust

from my mom

3 cups flour
1 1/4 cups shortening
1 tsp salt (I use a little less)
1 egg, well beaten
5 TB water
1 TB vinegar

Cut shortening into flour and salt.  Combine egg, water, and vinegar.  Pour liquid into flour mixture all at once.  Blend with a spoon just until flour is all moistened.  This is an easy crust to handle and can be re-rolled without toughening.  It also keeps in fridge for up to 2 weeks.  Makes enough for 2 double crusts.