Debbie's Parmesan Chicken (Serves 6)

3-4 chicken breasts (depending on size): Slice in half horizontally to make pieces of equal thickness

6 cups corn flakes
1/3 cup grated parmesan cheese
1 can tomato sauce
1 tsp. Italian seasoning
8 oz. shredded mozzarella cheese (whole milk is best)
1 egg

Preheat oven to 350. Crush cornflakes in bowl using plastic cup. Mix in parmesan cheese. Beat the egg in a separate bowl. Take chicken breast slices one at a time and dip in egg, then cover completely in crumb mixture and place in large Pyrex baking dish. Place in oven for 20 minutes. While baking, mix together tomato sauce and Italian seasoning and simmer in small saucepan on lowest heat, stirring occasionally.

Remove chicken from oven to stove top. Spoon tomato sauce over the top of each piece. Sprinkle generous amount of cheese over each and return to oven for 8 minutes.

Serve with salad, fruit, french bread, and mini pasta mixed with a little butter and freshly chopped parsley. (Also nice with potatoes and parsley, instead of pasta).

Debbie Spencer’s Avocado Salsa

Okay, this is THE BEST salsa ever! Debbie Spencer made it for Study Group when we did the Creation Lesson when we were studying the Pearl of Great Price at Margie's house around Halloween time (see how yummy it is? I can still remember the EXACT date that we ate it and how she served it in her Halloween bowl!). I've made it many times since--so much that Kwan, my maid is now expert at it. We have had it with chips, tortilla soup, on top of salmon--you name it--it will enhance everything you make. And every time I serve it, people are always asking for the recipe, so here it is! FINALLY!

16 oz. fresh or frozen corn kernals
1 can black olives, chopped
1 sweet fresh red pepper
1 small spanish onion, chopped finely

Combine

Sauce
3 cloves of garlic, crushed
1/3 c. olive oil
1/4 c. fresh lemon juice
3 T. white vinegar
1 T. dried oregano
1/3 t. salt
1/2 t. pepper
3-4 ripe avocados

Pour the sauce over the chopped vegetables.

Cut the avocados in, right before serving. Enjoy!

Sue's Cup Cheese Cake

This delicious, moist treat is just the right size for that "taste" if you don't want an entire slice of cheesecake. Of course, if you eat too many, then it will equal the size of a slice! So watch out!

Crumb Crust:

1 cup graham cracker

3 Tbsp sugar

3 Tbsp margarine

Cheesecake:

8 oz (227 grams) cream cheese

1/4 cup sugar

1 tsp vanilla

1 egg

Line muffin pan with 2-1/2 inch baking cups.

Put 1 Tbsp. crumps and press into the cup. Then pour cheesecake mixture into the top.

Bake at 350F for 20 min.

After it cools, top each cake with cherry pie filling or other topping and refrigerate for a few hours.

Makes 8-10 standard cupcakes.

Sue's Cream Shrimp

Ingredients:

12 Jumbo Shrimps

4 Tbsp. cornstarch

1 eggwhite

1/2 bunch of broccoli

Cream Sauce:

2 Tbsp. Mayonnaise

2 Tbsp. whipped cream

2 Tbsp. lemon juice

3 Tbsp. sugar

5 Tbsp. water

4 Tbsp. milk

1/2 Tbsp. cornstarch

How to cook:

1. Shell the shrimp but leave the tail. Devein. Add the mayonnaise with a little bit of salt and pepper.

2. Mix the eggwhite and 4 T. of cornstarch.

3. Put the shrimp into the eggwhite/cornstarch mixture and fry at 160 degrees Celsius.

4. B0il the cream sauce without the lemon juice in medium heat, and stir continually about 10 minutes. When the sauce starts getting thick, turn off the heat and add lemon juice. Stir.

5. Blanch the broccoli with 1 T. of vegetable oil and 1/2 tsp. of salt. Drain.

6. On the serving plate, first spoon the broccoli in and then spoon the shrimp on top. Pour the cream sauce on top and serve with rice.

Diana's Chicken Sandwich and Couscous

Hi ladies,

Several weeks ago I promised you the recipes to the chicken salad sandwiches and the couscous I made. Here they are. They're super easy so have fun! - Diana

Couscous

Ingredients:
couscous
1/2 cup red onion (chopped)
1 clove garlic (minced)
2 T olive oil
1 tomato (chopped)
1 cucumber (chopped)
additional seasonings to taste - salt, pepper, paprika, parsley, dill, rosemary, hot pepper

1. Prepare the couscous according to the directions on the package. However, instead of using water, substitute chicken broth. If you don't have chicken broth, add 2 T chicken bullion to the water. (This really makes all the difference when cooking the couscous. Otherwise it just turns out bland and boring).

2. After the couscous is done cooking add 1/2 cup chopped red onion, the minced garlic, and the olive oil to the pan. Grill the couscous on med-high for a few minutes. Then add the tomato and cucumber and other seasonings to taste. (You can put in whatever vegetables you like, and if I had had them I probably would have added bell peppers).


Chicken Salad Sandwiches

Ingredients:

4 boneless skinless chicken breasts (fat trimmed off)
1/2 cup miracle whip
1/4 cup chopped or shaved almonds
1 T parsley (dry or fresh)
1 medium red onion (chopped)
1 clove garlic (minced)
1 apple chopped
1/2 cup chopped celery
1/2 t Rosemary
1 T basil
milk

1. Boil chicken breasts in water with 2 T salt or chicken bullion until well cooked (The chicken bullion makes it very yummy!). Take out and cool in large bowl. Once cool, shred chicken into small chunks with 2 forks or your hands.

2. Add the rest of the ingredients and stir. Add milk, one Tablespoon at a time until creamy (but not runny!)

Black & White Cupcakes

CUPCAKES

8 oz cream cheese, at room temperature

1 tablespoon sour cream

1 1/4 cups sugar

1 cup cake flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

4 tablespoons unsalted butter, at room temperature

1 large egg, at room temperature

1 teaspoon vanilla

1/2 cup whole milk

Gooey Chocolate Glaze

Position a rack in the middle of the oven and preheat to 350-degrees F. Lightly spray a standard 12-cup muffin pan with nonstick cooking spray.

To make the cream cheese filling:

With an electric mixer on high speed, beat the cream cheese until fluffy (about 2 minutes). Add sour cream and 1/2 cup of the sugar and beat until combined.

To make the cupcake batter:

Sift the cake flour, cocoa powder, baking soda and salt into a bowl. In another (large) bowl, beat the butter and remaining 3/4 cup sugar together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the flour in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined.

Divide the batter evenly among the prepared muffin cups, filling each about one-half full. Spoon the cream cheese filling onto the center of each, dividing it evenly (the filling will sink into the cupcakes as they bake). Bake until the cupcakes are set in the center, about 15 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

Spoon the glaze over the cupcakes, top with chocolate curls, if unsing, and serve. The finished cupcakes can be refrigerated in an airtight container for up to 3 days.

GOOEY CHOCOLATE GLAZE

2/3 cup sweetened condensed milk

8 oz semisweet chocolate, chopped (I use Duc de Praslin dark chocolate)

2 tablespoons unsalted butter, cut into 2 pieces

In a small saucepan, combine the sweetened condensed milk, chocolate and butter. Warm the mixture over medium-high heat, stirring occasionally, until the chocolate is melted and the mixture is bubby, 3-4 minutes. Remove the pan from the heat and let the glaze cool slightly before using.

Makes 1 1/2 cups.

Taken from "Cupcakes" by Shelly Kaldunski

Enjoy!

Amy Bunker

Chicken Salad

4 cups cooked and cubed chicken breasts (I use shredded boiled chicken)

1 cup chopped celery

2 teaspoons grated onion or finely chopped green onion

1/2 cup seedless red or green grapes, cut in half

2/3 cup mayonnaise

1 teaspoon salt

1/8 teaspoon pepper

Croissants, rolls and/or bread (we like the croissants from Carrefour)

Combine chicken, celery, onion and grapes in a large bowl. In a separate bowl, mix together mayonnaise, salt and pepper. Fold dressing into chicken misture until well coated.

I make a double batch to serve 12.

Adapted from a recipe in "Essential Mormon Celebrations" by Julie Badger Jensen

Amy Bunker

Note from Jeanette

Dear Wonderful, Sweet, Beautiful, Bangkok Sisters!

I just wanted you to know what an great surprise it was for me to wake up to find such fun recipes in my inbox this morning. I know there were some which were from the sisters of the Bangkok Ward some 15 years ago, but there were also some from sisters which are still there. And thank you to whoever posted 2 of my cake recipes. That was fun to see. They make really yummy cakes & yield more than regular cake mixes, & cost so much less. I wish you could know how much I miss all of you. I think about you many times during the week & wonder how you are doing. I think about you when I'm at church & really miss seeing & visiting with you. The 5 1/2 years that our family spent in Thailand were the very best!

I want to thank all of you who spent your time in one way or another helping us prepare to move. It was a huge job & I never could have done it without your help. Thank you for the yummy & fun lunch before I left. Thank you Michele & Amy for your beautiful song. It made my mascara run.... : ) Thank you so much for the special notes you wrote to me. I read those sentiments often & it fills my cup. Thank you for the beautiful necklace. Every time I wear it I think of you & know that I am loved by the greatest sisters in the entire church. Thank you! You have each blessed my life in so many different ways. I will always love & remember you!!!!!

You are in my prayers always. I hope that you are happy, healthy, & enjoying growing & serving together in the greatest ward ever!! We miss you!!!

God Be With You Till We Meet Again!
Much Love Always,

Jeanette Nielson

P.S. Please Please don't take my name off this mailing list. This was such a treat to receive.

Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting
Recipe By: Cake Mix Doctor

Ingredients:

1 package cream cheese, (8 ounces)
1/2 cup butter, at room temperature
1/2 cup cocoa powder, unsweetened
1 teaspoon vanilla or almond extract
4 cups powdered sugar

Directions:

Place the cream cheese and butter in a large mixing bowl. Blend with
an electric mixer on low speed until combined, 30 seconds. Stop the
machine. Add the cocoa powder, extract, and powdered sugar and blend
with the mixer on low speed until the ingredients are moistened, 30
seconds. Increase the speed to medium and beat until the frosting is
fluffy, 2 minutes.

This is our favorite chocolate frosting. Enjoy!
Amy Bunker

Vanilla Cake

Vanilla Cake
Recipe By: Jeanette Nielson

Ingredients:

3 cups cake flour
1 rounded tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups softened butter
1 1/2 cups white sugar
2/3 cup milk
2 teaspoons vanilla
4 eggs

Directions:

Heat oven to 350 degrees F. Grease & flour pan(s). Mix flour, baking
powder, salt & baking soda; set aside. Beat butter & sugar in large
bowl with electric mixer on high speed until fluffy. Beat in flour
mixture, milk, vanilla, & eggs on medium speed until blended. Beat on
high 3-4 minutes longer. Pour into pans.

Bake 25-30 minutes, or until toothpick inserted into center comes out
clean. (* I under cook mine by about 3-5 minutes so that the cake
doesn't get too dry. *) Cool 10 minutes; remove from pan(s) to wire
rack. Cool completely.

Frost with any flavor frosting.

Deluxe Devil's Food Cake

Deluxe Devil's Food Cake
Recipe By: Jeanette Nielson

Ingredients:

2 cups sugar
1 cup butter softened
2 teaspoons vanilla
3/4 teaspoon almond extract
2 eggs
2 1/2 cups cake flour
1 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
2 1/4 cups buttermilk

Directions:

Heat oven to 350 degrees F. Grease & flour cake pan(s).

Beat sugar, butter, vanilla, & almond extract in large bowl with
electric mixer on medium speed until light & fluffy. Beat in eggs,
one at a time. Mix cake flour, cocoa, baking soda & salt; beat into
sugar mixture alternately with buttermilk on medium speed. Beat on
high 3 minutes longer. Pour into pan(s).

Buttercream Frosting (or Chocolate Buttercream Frosting)

Buttercream Frosting (alt. Chocolate Buttercream Frosting)

Yield: Double batch

Ingredients:

1 cup butter, salted
1 cup butter, unsalted

2 pounds powdered sugar (or 900g - don't use Orchid brand)
4 tablespoons milk
2 teaspoons vanilla

Directions:

Mix all ingredients until smooth and creamy.

To make chocolate frosting add before mixing:
1/4 to 1/2 cup cocoa powder
1 cup melted chocolate chips

Beat well and add more of either, if needed.

Applesauce Cookies

1/2 c shortening
1 c sugar (I prefer brown but white works great as well)
1 egg
1 c applesauce
2 c flour
1 t baking soda
1/2 t cinnamon
1/2 t salt
1/2 t ground nutmeg
1/4 t ground cloves

Combine wet ingredients first, then add dry ingredients. Add oatmeal and walnuts as desired.

Bake in 350 oven for about 8 minutes

Yields about 3 dozen

Mary Jane Ungrangsee

Looking for Halloween Recipes

Picture courtesy of Michele's kitchen decorations

Hi Friends,

How about some Halloween recipes for the season? Come and post your favorite Halloween recipes on the blog. Just click on Sign In and input the username and password (see your emails) to create a page for your recipe. We can't wait to enjoy!

Janice's Chockful of Chicken Salad

If you were there during the discussions on the Pearl of Great Price, about Enoch and God's response to to him, you will remember Janice's delightful chicken salad with pita bread, tomato salad, and chocolate-peanut butter bars. Enjoy!

Chicken Salad

2 C cubed cooked chicken
2 C cubed cantaloupe (I didn't add this ingredient, but it sounds wonderful!)
1 C seedless grapes halved (I used purple)
3/4 C sliced celery
1/4 C sliced green onion
1/2 C mayo
1t sugar
Lemon pepper to taste
1/2 C slivered almonds

Combine all but almonds (add when ready to serve). Refrigerate for 1 to 2 hours (serves 4)

Janice's Tomato and Feta Salad

Fresh and light. Perfect for a snack or as a side dish.

1 large ripe tomato (7-10 depending on size for a salad to feed 12)
1/4 C of feta cheese, crumbled or chunks (triple this at least for salad to feed 12)
cucumber - chopped
purple onion - thinly sliced
pinch of oregano
pinch of pepper last three to taste
extra virgin olive oil

Janice's Dee-licious Chocolate Peanut Butter Bars

You may think that you don't like peanut butter--but these will definitely change your mind. Perfect for the after-school snack (and you don't even have to bake!--a HUGE bonus here in Bangkok where ovens are small) because kids will gobble them up!

Peanut Butter Bars

1 C butter
1 C peanut butter
2 C graham cracker crumbs
2 C powdered sugar
1 1/2 C chocolate chips
4 T peanut butter

Melt butter and one cup peanut butter. Add crumbs and powdered sugar. Mix until well blended. Press into non-greased 9X13 pan. Melt chips and 4T peanut butter. Spread on top.
Refrigerate at least one hour. Get 'um before they disappear!

Miscellaneous from Old Recipe Book

Granola

12 cups old fashioned oats 1 1/2 cups vegetable oil

1 cup wheat germ 3/4 cup honey

1/2 pound shredded coconut 1/4 cup molasses

2 cups raw sunflower seeds 1 1/2 teaspoons salt

1 cup sesame seeds 1 tablespoons cinnamon

1 cup nuts, chopped 3 teaspoons vanilla

1 1/2 cups brown sugar raisins or other dried fruit

1 1/2 cups water

Preheat oven to 300 degrees F. In a large bowl combine oats, wheat germ, coconut, sunflower seeds and nuts. Blend well. In a large saucepan combine remaining ingredients (except raisins). Heat until dissolved, but do not boil. Pour syrup over dry ingredients and stir until well coated. Spread onto five, 9x13 inch baking pans. Bake 20-30 minutes, or until golden brown, stirring occasionally. Remove from oven and add raisins. Store in airtight containers in a cool, dry place. Use within 6 months. Makes 20 cups. (Can halve the recipe).

Ann Hartman

Desserts from the Old Recipe Book

Old-Fashioned Chocolate Pudding

2 cups milk 1/3 cup all-purpose flour

2 tablespoons butter or margarine 1/4 teaspoon salt

2 squares (1 ounce each) unsweetened 2 egg yolks, beaten

chocolate 1/2 teaspoon vanilla extract

2/3 cup sugar Whipped cream, optional

In the top of double boiler, heat milk, butter and chocolate until the chocolate melts. Chocolate may appear curdled. Combine sugar, flour and salt. Sprinkle over chocolate mixture. Do not stir. Cover the mixture and cook on medium-low for 20 minutes. With a spoon, beat mixture until smooth. Quickly add egg yolks; beat well. Cook 2 additional minutes. Remove from the heat and stir in vanilla. Pour into dessert glasses. Serve with whipped cream if desired. Yields 4 servings.

Loretta Wolff

Deep Chocolate Mousse

1 6-ounce package semisweet 2 teaspoons vanilla

chocolate chips 1/4 cup sugar

2 tablespoons fresh orange juice 1 cup whipping cream

2 eggs whipped cream

2 egg yolks shaved chocolate

Melt chocolate chips with orange juice in top of double boiler over low heat. Meanwhile combine eggs, egg yolks, vanilla and sugar in blender. Add chocolate mixture and blend well. Pour in cream and mix again. Divide mousse among dessert dishes. Refrigerate for several hours or overnight. Garnish with whipped cream and shaved chocolate. Serves 6-8.

Teri Kennedy

Tofu Cream Pudding

2/3 cup (80 g) non-fat dry milk powder 1/2 teaspoon salt

1 1/4 cup (300 g) tofu 2 tablespoons cornstarch

1 teaspoon vanilla extract 1/2 cup (80 g) sugar

1/4 cup (60 ml) water 1 2/3 cup (400 ml) cold water

Mix tofu, milk, vanilla, water and salt together in a blender until smooth. Set aside. In a saucepan, mix cornstarch and sugar. Add water and cook until clear and thick. Add the tofu mixture to the cooked cornstarch and blend. Yields 6 servings. Keep leftovers covered in the refrigerator for up to 3 days.

Dana King

Mexican Bread Pudding

5 cups French bread or bolillos 1/4 cup melted margarine

2 1/2 cups water 2 cups chopped walnuts or pecans

2 cups brown sugar 1 1/2 cup cheddar cheese, diced

2 teaspoons ground cinnamon 1 teaspoon ground nutmeg

2 cups seedless raisins lard or cooking oil as needed

Cut bread into 1/2 inch pieces and fry until semi-crispy. Set aside in large bowl. In a large pan mix brown sugar, margarine, cinnamon, nutmeg and water. Boil gently and stir until sugar and margarine dissolve. Pour syrupy mix over bread pieces and toss lightly. Add prunes, raisins, walnuts or pecans, cheese and toss again until mixed. Spoon contents into a deep greased baking pan or casserole. Bake in preheated oven; 375 degrees F. for about 20 minutes and serve warm.

* Top with marshmallows if so desired.

* Serve as dessert to complete a meal.

* Serve with topping of favorite melted cheese.

* Serve with topping of favorite jam or marmalade.

* Serve with topping of crushed pineapple.

* Serve with topping of chocolate syrup.

* Pitted dates can be mixed in place of prunes or raisins.

* Piloncillo can be used in place of brown sugar.

* Piloncillo can be bought in barrio stores.

* Can be chilled and topped with whipped cream.

Kacie Liput

Snowballs (Ice Box Dessert)

3/4 cup butter 1/2 cup chopped nuts

3/4 cup sugar Vanilla Wafers

1 egg whipped cream

1 cup crushed pineapple shredded coconut

Mix butter, sugar and egg as with a cake. Add crushed pineapple and nuts. Put vanilla wafers in the bottom of a 9x13 inch pan (covering the bottom of the pan). Add a little of the above mixture. Continue to layer wafers and pineapple mixture up to the top. Cover with whipped cream and shredded coconut. Freeze. Let sliced pieces defrost about 30-45 minutes before serving.

“ I sometimes double the recipe to make sure there’s enough for the 9x13 inch pan.”

Jeanne Griffiths

Jigglers Creamy Valentines

2 1/2 cups boiling water 1 cup cold milk

2 large or 4 small packages JELL-O 1 small package(4 serving size)JELL-O

gelatin(strawberry or cherry flavor) vanilla flavor instant pudding

Stir boiling water into gelatin. Dissolve completely; cool to room temperature(about 30 minutes). Pour milk into mixing bowl. Add pudding mix. Beat with wire whisk until well blended. 1 to 2 minutes. Quickly pour into gelatin. Stir with wire whisk until well blended. Pour into 9x13 inch pan. Refrigerate until firm. To cut jigglers; dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut shapes with cookie cutters. Lift from pan.

Teri Kennedy

Cream Cheese Clouds

1 - 8 ounce package cream cheese 1 cup whipping cream

1/2 cup powdered sugar 1 can cherry pie filling

1/4 teaspoon vanilla chopped nuts (optional)

Mix cream cheese, sugar and vanilla at medium speed with electric mixer. Gradually add whipping cream; mix well. Whip until thickened. Drop by spoonfuls on a cookie sheet, lined with waxed paper. Using the back of a spoon, shape into ten 3 1/2 inch shells. Freeze two hours or overnight.

When ready to serve, fill with cherry pie filling. Sprinkle chopped nuts on top if desired.

Myrleen Hendrickson

Hot Cranberry Bake

4 cups cooking apples, peeled 1 13 cup quick cooking oats

and chopped 1 cup walnuts, chopped

2 cups fresh cranberries 1/3 cup brown sugar, packed

1 1/2 teaspoons lemon juice 1/2 cup butter or margarine, melted

1 cup sugar vanilla ice cream

Layer apples and cranberries in a lightly greased 2 quart baking dish. sprinkle with lemon juice; spoon sugar over fruit. Set aside.

Combine oats and next 3 ingredients; stir just until dry ingredients are moistened and mixture is crumbly. Sprinkle over fruit; bake uncovered at 325 degrees F. for 1 hour. Serve dessert with vanilla ice cream.

Tamara Beard

Peach Crisp

2 cups all-purpose flour 1 cup butter or margarine

1 cup dark brown sugar, packed 1 cup chopped pecans

1 cup quick-cooking oats, uncooked 4 (16 ounce) cans sliced peaches, drained

1/2 teaspoon cinnamon vanilla ice cream

Combine first 4 ingredients in a medium bowl; cut butter into oat mixture with a pastry blender until mixture resembles coarse meal. Stir in pecans.

Spoon peaches into a lightly greased 13x9x2 inch baking dish. Spoon crumb mixture on top. Bake at 400 degrees F. for 18 to 20 minutes. Serve with ice cream. Yields 12 servings.

“stolen by” Tamara Beard

* * * * * * * * * * * * * * * * * * *

Recipe for Preserving a Husband

Be careful of your selection. Do not choose too young. When once selected give your entire thought to preparation for domestic use. Some insist on keeping them in a pickle. Others constantly are getting them in hot water. This makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with love and seasoned with kisses. Wrap them in a mantle of charity. Keep warm with steady fire of domestic devotion and serve with peaches and cream. Thus prepared they will keep for years.

Marianne Poulson

Cookies from the Old Recipe Book

Mrs. Fields Way to Make Chocolate Chip Cookies

1. Mix on low until looks like fluffy;

1 cup brown sugar

1/2 cup sugar

2. Add ;

1 cup butter (hardened)

a) First mix on low until butter and sugar mass is about the size of half dollar coins.

b) Then turn on high and beat until the size of pearls.

3. Add and beat on low for 10 seconds;

2 eggs

2 teaspoons vanilla

4. Add and mix on low until lightly dusted;

2 1/4 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

5. Add;

2 cups chocolate chips

Nuts (optional)

6. Use an ice cream scoop to drop cookies onto cookie sheet. Bake at 300 degrees F. for

20 to 22 minutes (Varies according to oven). Cook until lightly golden brown. Transfer

immediately off tray.

Anita Hummel

Chocolate Chip Cookies

2 cups butter 1 teaspoon salt

2 cups sugar 2 teaspoons baking powder

2 cups brown sugar 2 teaspoons baking soda

4 eggs chocolate chips

2 teaspoons vanilla 1 8-ounce Hershey bar, grated(optional)

4 cups flour 3 cups chopped nuts

5 cups blended oatmeal*

Cream butter and both sugars. Add eggs and vanilla. Add oatmeal, salt, baking powder, baking soda and flour. Then add chocolate chips, Hershey bar and nuts. Roll into balls and place 2 inches apart on a cookie sheet. Bake for 8 minutes at 375 degrees F.

* Measure oatmeal and blend in blender to a fine powder.

Marianne Poulson

Soft Chocolate Chip Cookies

1 cup butter 1/2 teaspoon salt

1 cup sugar 1 teaspoon baking soda

1 cup brown sugar, packed 1 teaspoon baking powder

2 eggs 1 12-ounce package semi-sweet

1 teaspoon vanilla chocolate chips

2 cups flour 1 4-ounce bar milk chocolate,grated

2 1/2 cups oats 1 1/2 cup chopped nuts (optional)

Cream together butter and sugars. Add eggs and vanilla, beating well. Mix together flour, oats, salt, baking powder and baking soda. Place small amounts in blender and process until mixture turns into powder. Mix butter-egg mixture with flour mixture until just blended. Add chocolate chips, milk chocolate and nuts. Roll into balls about the size of golf balls and place 2 inches apart on ungreased cookie sheets. Bake at 375 degrees F. for 12 minutes. Makes 3 to 4 dozen.

“ The grated milk chocolate makes these extra good!” Ann Hartman

“This cookie base is good and fun to play with. I don’t use the chocolate bar, I use milk chocolate chips and semi-sweet OR white chocolate and macadamia nuts. It’s pretty safe to do whatever you want.” Christine Gygi

Buffalo Chip Cookies

1 cup margarine 2 teaspoons baking powder

1 cup shortening 2 teaspoons baking soda

1 box brown sugar (2 cups tightly packed) 1 cup oatmeal

2 cups granulated sugar 1 cup chocolate chips

4 eggs 1 cup pecans, chopped

2 teaspoons vanilla 2 cups rice crispies

4 cups flour 1 cup coconut

Cream margarine and shortening. Add brown sugar, sugar, eggs and vanilla. Sift and add flour baking powder and soda. Add oatmeal, chips, pecans, cereal and coconut. Use 1/4 measured cup per cookie or use ice cream scoop. Place on ungreased cookie sheet, 6 to a sheet. Bake at 350 degrees F. for 15 minutes. Let cool 5 minutes before removing from cookie sheet. Makes 30 to 40 cookies.

Tamara Beard

Ranger Cookies

2 eggs 1 cup margarine

1 cup sugar 2 cups flour

1 cup brown sugar 1 cup coconut

1/2 teaspoon salt 1-2 cups oatmeal

1 teaspoon baking soda 1 cup nuts

1/2 teaspoon baking powder 1 cup chocolate chips

Cream butter and sugars. Add eggs and dry ingredients to mixture. Add coconut, oatmeal, chocolate chips and nuts. Bake at 350 or 375 degrees F. for 10-12 minutes.

Krissana Seliger

Fudge Ecstasies

1 12-ounce package chocolate chips 2/3 cup sugar

2 squares(2 ounces)unsweetened chocolate 1 teaspoon vanilla

2 tablespoons butter or margarine 1/4 teaspoon baking powder

2 eggs 1 cup chopped nuts

1/4 cup flour

In medium saucepan, heat half the chocolate pieces, the unsweetened chocolate and butter or margarine until melted, stirring occasionally. Add eggs, flour, sugar, vanilla and baking powder. Beat till thoroughly combined. Stir in remaining chocolate chips and nuts. Drop by rounded teaspoons 2 inches apart on a greased cookie sheet. Bake until edges are firm and surfaces are dull and cracked. Makes about 36.

Teri Kennedy

Oatmeal-Peanut Butter Chocolate Chip Cookies

1/2 cup butter or margarine, softened 1 teaspoon vanilla extract

1 (18-ounce) jar chunky peanut butter 6 cups quick-cooking oats, uncooked

1 1/2 cups sugar 2 1/2 teaspoons baking soda

1 1/2 cups firmly packed brown sugar 1 cup semi-sweet chocolate morsels

4 large eggs

Beat butter and peanut butter at medium speed with an electric mixer until fluffy; gradually add sugars, beating well.

Combine oats and baking soda; add to butter mixture, mixing well. Stir in chocolate morsels; drop by tablespoons onto ungreased cookie sheets. Bake at 350 degrees F. for 9 to 10 minutes. Cool on cookies sheets 5 minutes; remove to wire racks to cool completely. Yield: 7 dozen.

Paula Brady

Tami’s Peanut Butter Chocolate Chip Oatmeal Cookies

1 cup shortening or margarine 2 cups oats

1 cup sugar 1 1/2 teaspoon baking soda

1 cup brown sugar 1 teaspoon baking powder

2 eggs 1/2 teaspoon salt

2 tablespoons vanilla 1 cup peanut butter

2 cups flour (could use 1 cup whole 1 cup chocolate

wheat flour)

Mix well. Form into balls. Roll in granulated sugar. Flatten with fork and bake at 350 degrees F. for 10-12 minutes.

Myung Uscharawadi

Chewy Oatmeal Cookies

1 cup white sugar 1 cup brown sugar

1 cup melted shortening 2 eggs

1 cup coconut 3 1/2 cups rolled oats

1/2 teaspoon salt 1 teaspoon baking soda

1 tablespoon vanilla 1/2 teaspoon almond extract

1 cup flour

Cream wet ingredients together. Add dry ingredients and blend until well mixed. Roll into balls about the size of a walnut. Bake 2 inches apart at 325 degrees F. for about 12 minutes.

Teri Kennedy

World’s Best Oatmeal Cookies

1 cup butter 1 cup uncooked oatmeal

1 cup brown sugar 1/2 cup coconut

1 cup white sugar 1/2 cup nuts

1 cup oil 3 1/2 cup flour, sifted

1 egg 1 teaspoon salt

1 teaspoon vanilla 1 teaspoon baking soda

1 cup crushed corn flakes

Mix well. Form into balls and flatten with fork. Bake at 350 degrees F. for 10-12 minutes.

Myung Uscharawadi

Janeen’s No Flour Oatmeal Cookies

3 cups Quaker Oatmeal 6 tablespoons melted butter

1 cup sugar 2 eggs, beaten together with

1 teaspoon baking soda 1 teaspoon vanilla

1/2 teaspoon salt

Bake at 350 degrees F for 10 minutes. Makes 2 dozen.

Peggy Allen

Anzac Biscuits

1 cup rolled oats 125 grams (4 ounces) butter

1 cup plain flour 2 tablespoons golden syrup

1 cup sugar 1 teaspoon bicarbonate of soda

3/4 cup coconut 1 tablespoon boiling water

Combine oats, sifted flour, sugar and coconut. Combine butter and golden syrup. Stir over gentle heat until melted. Mix soda with boiling water, add to melted butter mixture. Stir into dry ingredients.

Place teaspoonfuls of mixture on lightly greased oven trays. Allow room for spreading. Cook in fast oven for 10 minutes, or in slow oven 20 minutes. Loosen while warm then cool on trays.

* The trick : The syrup, sugar, butter and water when hot add bicarbonate of soda it will effervesce and froth up-Beware. Pour this into the dry mixture.

Janice Puckridge

Peanut Butter Cup Cookies

1/2 cup butter 1/4 teaspoon salt

1/2 cup sugar 1 cup flour

1/2 cup brown sugar 1/2 teaspoon baking soda

1 egg 1/2 teaspoon vanilla

1/3 cup peanut butter 1 cup oatmeal

Cream well, butter and sugars. Blend in remaining ingredients. Spread in a 9x13 inch pan. Bake at 350 degrees F. for 20 to 25 minutes. After baking, cool slightly and frost with a thin layer of peanut butter. Then frost with a layer of chocolate icing.

Mary Phelps

Monster Cookies

1/2 cup butter or margarine 2 teaspoons baking soda

1 1/2 cups creamy peanut butter 3 eggs

1 cup brown sugar 1/2 cup chocolate chips

1/4 tablespoon corn syrup 4 ounces M&M’s

1/4 tablespoon vanilla 4 1/2 cups rolled oats

Cream butter with peanut butter. Add remaining ingredients one at a time, blending well after each addition. Drop by rounded teaspoon onto ungreased baking sheet. Leave enough room for spreading. Bake at 400 degrees F. for about 10 minutes.

Janice White

Magic Cookie Bars

1/2 cup butter or margarine 1 cup (6 ounces) chocolate chips

1 1/2 cups graham cracker crumbs 1 1/3 cup (3 1/2 ounce can) shredded coconut

1 can sweetened condensed milk 1 cup chopped nuts

Melt butter in a 9x13 inch baking pan. Sprinkle graham cracker crumbs evenly over butter. Pour sweetened condensed milk onto crumbs. Top evenly with chocolate chips, coconut and nuts. Press gently into dough. Bake at 350 degrees F. for 25 to 30 minutes. Cool before cutting.

Janice White

Sugar Cookies

1 1/4 cup shortening 1 teaspoon almond extract

1/2 cup butter 1 teaspoon lemon extract

2 1/4 cups sugar 5 cups flour

4 eggs 2 teaspoons baking powder

1 teaspoon vanilla 2 teaspoons salt

Combine dry ingredients. In separate bowl, cream sugar, butter, shortening, eggs and flavorings. Mix together with flour mixture. Chill for 1+ hours. Roll out to no less than 1/4inch thick, and use cookie cutters. Place on ungreased cookie sheets. Bake at 375 degrees F. for 10 minutes.

Hint; The key to these cookies is to roll them out fairly thick and not to overbake. They will turn out firm enough to frost, but soft to eat!

Ann Hartman

Snickerdoodles

1 cup shortening 1 teaspoon salt

1 1/2 cups sugar 2 teaspoons cream of tartar

2 eggs 2 2/3 cups flour (I sometimes use more until

1 teaspoon baking soda dough doesn’t stick to my fingers)

Cream shortening and sugar. Add eggs. Mix in dry ingredients. Chill in refrigerator. Roll into balls and roll in cinnamon sugar mixture (2 teaspoons cinnamon with 2 tablespoons sugar.). Bake at 400 degrees F. for 8-10 minutes.

Shauna Ogle

Chocolate Cookies

1 1/2 cups granulated sugar 3 eggs

1/2 cup cooking oil 1/4 cup milk

3- 1 ounce squares unsweetened chocolate 2 1/4 cups flour

(melted and cooled) 2 teaspoons baking powder

2 teaspoons vanilla sifted powdered sugar

Combine sugar, oil, chocolate and vanilla. Beat in eggs, one at a time; beating well after each one. Stir in milk. Stir flour and baking powder together, then stir into egg mixture. Chill about 4 hours. Shape dough into balls and roll into powdered sugar. Place on greased cookie sheet. Bake at 375 degrees F. for 10-12 minutes. While still warm, roll in powdered sugar again. Makes 4 dozen.

Janice White

Chewy Chocolate Cookies

1 1/4 cup butter 2 cups flour

2 cups sugar 3/4 cup cocoa

2 eggs 1 teaspoon baking soda

2 teaspoon vanilla 1/2 teaspoon salt

Beat together butter, sugar, egg and vanilla. In a separate bowl sift together flour,

cocoa, baking soda and salt. Add to creamed mixture. Refrigerate for 1 hour. Place on greased cookie sheet. Make sure to leave room for spreading. Bake for 8-10 minutes at

350 degrees F.

Barbara Anderson

Sugar & Spice Cookies

3/4 cup soft shortening 2 teaspoons baking soda

1 cup sugar 1/4 teaspoon salt

1 egg 1 teaspoon cinnamon

1/4 cup molasses 3/4 teaspoon cloves

2 1/2 cups sifted flour 3/4 teaspoon ginger

Combine shortening, sugar, egg and molasses. Mix thoroughly. Sift together remaining ingredients and combine everything together. Form into balls the size of walnuts. Roll in granulated sugar for added taste. Bake for 10-12 minutes at 375 degrees F. Makes 2 1/2 dozen cookies. Janice White

Mary Phelps

Pineapple Cookies

1 1/2 cups margarine 1 teaspoon baking soda

1 cup sugar 3 cups flour

2 eggs 1/2 teaspoon salt

1 teaspoon vanilla 1/2 cup almonds

1 cup undrained, crushed pineapple

Mix together all ingredients. Drop on greased cookie sheet. Bake at 350 degrees F. for 10-12 minutes.

frosting;

4 tablespoons butter 1 teaspoon vanilla

4 tablespoons milk powdered sugar

Heat butter and milk. Add vanilla. Add powdered sugar until spreadable. Top frosted cookies with coconut and/or almonds.

Rhea Pitman

Pumpkin Cookies

1/2 cup sugar 2 cups flour

1/2 cup firmly packed brown sugar 1 teaspoon baking soda

1 cup butter, softened 1/2 teaspoon salt

1 teaspoon vanilla 1 1/2 teaspoons cinnamon

1 egg 1/2 teaspoon ginger

In large bowl, beat sugar, brown sugar, and butter until fluffy. Add vanilla, egg, and pumpkin; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda, salt, ginger and cinnamon; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Using a metal spoon, flatten into 3-inch circles. Bake at 350 degrees F. for 14-17 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Makes 2 dozen.

Myrleen Hendrickson

Pumpkin Squares

1 small can pumpkin 2 teaspoons cinnamon

4 eggs 1 teaspoon salt

1 2/3 cup sugar 1 teaspoon baking soda

1 cup oil 1/2 teaspoon nutmeg

2 cups flour 1/4 teaspoon cloves

2 teaspoons baking powder

Beat eggs and add the remaining ingredients. Pour into ungreased 10x15 inch pan. Bake at 350 degrees F. for 20 to 25 minutes.

Cool and frost with;

2 cups powdered sugar 1/2 cup butter or margarine

3 ounces cream cheese 1 teaspoon vanilla

Janice White

Oatmeal Brownies

1 cup butter 1/4 teaspoon nutmeg

2/3 cup brown sugar 1 teaspoon baking powder

2/3 cups sugar 1 teaspoon cinnamon

2 eggs 2 cups chocolate chips

1 teaspoon vanilla 2 cups quick oats

1 cup flour 1 cup pecans

1/2 teaspoon salt

Cream together butter and sugar. Add eggs, vanilla, flour, salt, spices and baking powder. Mix well. Add chocolate chips, oats and pecans. Spread in ungreased 9x13 inch pan. Bake at 350 degrees F. for 20 to 25 minutes.

Tamara Beard

Fudgy Brownies

1/2 cup butter or margarine 1 teaspoon vanilla

2/3 cup cocoa powder 1/2 teaspoon salt

2 tablespoons oil 3/4 cup sifted flour

1 cup sugar 1/2 teaspoon baking powder

2 eggs 1/2 cup chopped walnuts

Grease an 8x8x2 inch baking pan. Stir together butter, cocoa, oil and sugar. Add eggs and vanilla; beat until just combined. Stir in flour, baking powder and nuts. Bake at 350 degrees F. for 30 minutes.

Barbara Anderson

Chocolate Marshmallow Brownies

1 cup butter 4 eggs

2 cups sugar 1 1/2 cups flour

1/2 cup cocoa 1/2 teaspoon salt

2 teaspoons vanilla 1 1/2 cups chopped nuts (optional)

Cream butter with sugar, cocoa and vanilla. Add eggs and beat well. Add remaining ingredients and spread into 11x17 1/2 inch pan. Bake at 350 degrees F. for 25 minutes. Take out and sprinkle with 1 10-ounce package of miniature marshmallows. Return to the oven for 3 minutes or until marshmallows begin to melt. Cool for 1 hour. Frost.

Frosting;

1/2 cup butter 1/2 cup cocoa

1 2/3 cup powdered sugar 1/3 cup milk

Mix butter, powdered sugar and cocoa together. Add small amounts of milk at a time. Beat until smooth. Frost over marshmallows and then cover pan with foil. Set aside to ripen for 12-24 hours. Cut.

Ann Hartman

Gingerbread Boys

1/3 cup shortening 1 teaspoon allspice

1 cup dark brown sugar 1 teaspoon cinnamon

1 1/3 cups dark molasses 1 teaspoon cloves

7 cups sifted flour 1 teaspoon ginger

2 teaspoons baking soda 1 7-ounce bottle 7-UP

1 teaspoon salt

Cream together shortening and brown sugar. Add molasses and beat until well blended. Sift together flour, soda and spices. Add flour mixture to molasses mixture alternately with 7-UP, mixing to form a stiff dough. Chill dough thoroughly. Roll out one-half of dough about 1/2-inch thick. Cut out using gingerbread boy cutter. Carefully transfer to a lightly greased baking sheet. Then roll out remaining chilled dough and repeat procedure. Bake at 350 degrees F. for 12-15 minutes. Remove from baking sheet and cool on wire rack. Decorate with confectioner’s sugar icing and candies. Makes about 3 dozen Gingerbread Boys.

Loretta Wolff

Lemon Snow Bars

1 cup flour 3/4 cup sugar

1/4 cup powdered sugar 3 tablespoons lemon juice

1/2 cup butter 2 tablespoons flour

2 eggs 1/4 teaspoon baking powder

Stir together first three ingredients until mixture clings together. Pat into ungreased 8x8-inch pan. Bake at 350 degrees F. for 10-12 minutes. Meanwhile beat eggs. Add sugar and juice and beat until thick and smooth. Stir flour and baking powder; blend until moist. Pour over baked layer and bake at 350 degree F. for 20 minutes. Sprinkle with powdered sugar when done.

Shauna Ogle

Lemon Bars

2 1/2 cups all-purpose flour 4 eggs, beaten

1/2 cup sifted powdered sugar 2 cups sugar

3/4 cup butter or margarine 1/3 cup lemon juice

1/2 teaspoon baking powder powdered sugar

Combine 2 cups flour and 1/2 cup powdered sugar. Cut butter into mixture until it resembles coarse meal. Spoon flour mixture into an ungreased 13x9 inch baking pan. Press firmly into pan. Bake at 350 degrees F. for 20-25 minutes or until crust is lightly browned. Combine remaining 1/2 cup flour and baking powder; set aside. Combine eggs, sugar and lemon juice; stir well. Stir dry ingredients into egg mixture and pour over baked crust. Bake at 350 degrees F. for 25 minutes or until lightly browned and set. Cool on a wire rack. Dust lightly with powdered sugar.

Lynette Pinvises

French Christmas Cookies

1 bag of small marshmallows 1 large box of cut up and pitted dates

1 bag of chopped walnuts 1 bag of Bakers coconut

Mix all together with 2 small cellophane packages of crushed graham crackers. Add 1 1/2 cans of sweetened condensed milk until dry ingredients are well covered. Roll into logs about 1 foot long. Roll in an additional 2 packages of crushed graham crackers until covered. Wrap in aluminum foil, roll and freeze. Slice off when ready to serve. Makes 4 logs. Will keep for a long time on the freezer.

Peggy Allen

Candies from the Old Recipe Book

Divinity
2 2/3 cup sugar 2 egg whites

2/3 cup water 1 teaspoon vanilla

2/3 cup white Karo syrup 1/4 cup walnuts (optional)

Cook sugar, water and syrup to firm ball stage. Cool for about 15-20 minutes. While cooling beat egg whites until stiff. When syrup is cool pour it slowly into egg whites, constantly stirring and add vanilla and walnuts if desired. Drop by spoon onto wax paper.

Peggy Allen

Grandma’s Quick and Easy Fudge

Mix together thoroughly;

2 cups sugar

1/2 tablespoon cocoa

Add;

1 cup milk

2 tablespoons butter

Cook over medium heat until soft ball stage(do not over cook). Stir only occasionally and do not scrape sides of pan.

Add;

2 tablespoons peanut butter

1 teaspoon vanilla

Beat until very smooth and shiny (Spoon with holes in for best results) Add walnuts and pour onto large dinner plate. Cool.

Peggy Allen

Fudge

4 1/4 cups sugar 2 6-ounce packages chocolate, 1 can evaporated milk butterscotch, mint or peanut butter chips

1/4 pound butter(1/2 cup) 1 teaspoon vanilla

dash salt chopped nuts (optional)

35 large marshmallows

Butter the sides of a heavy saucepan. In saucepan combine sugar, milk, butter and salt.

Boil exactly 5 minutes and remove from stove. Add remaining ingredients and stir until all of the marshmallows are melted. Pour into a 9x13inch pan and let cool at room temperature.

*Note; In December in Bangkok the fudge must be boiled for 11 minutes if it is to set up at room temperature. If it doesn’t set up completely, don’t worry, just keep it in the refrigerator.

Barbara Anderson

Almond Joys

4 teaspoons flour 1 1/3 cup light corn syrup

1/2 teaspoon salt 1 cup sugar

4 cups coconut 1/2 cup water

In a glass or metal mixing bowl mix together flour, salt and coconut. Set aside. In a saucepan boil corn syrup, sugar and water until it reaches 224 degrees F. Pour syrup over coconut mixture. Stir occasionally until cool. Roll into balls and flatten by pushing almond into the top. Freeze. Dip in chocolate.

Terri Peterson

Dar Lynn’s Toffee

1 cup pecans 1/2 cup butter

3/4 cup brown sugar 1/2 cup semi-sweet chocolate chips

Butter a 9x9x2 inch pan. Spread pecans in pan. In a saucepan, heat sugar and butter to boiling. Stir constantly for 7 minutes. Immediately spread mixture evenly over nuts. Sprinkle chocolate chips over all. While hot, cut into 1 1/2 inch squares. Chill until firm.

Tamara Beard

Microwave Peanut Brittle

1 cup raw peanuts 1 teaspoon butter

1 cup sugar 1 teaspoon vanilla

1/2 cup white corn syrup 1 teaspoon baking soda

1/8 teaspoon salt

In a 1 1/2 quart casserole, stir together peanuts, sugar, syrup and salt. Microwave on high (100% power) for 4 minutes; stir well and microwave for 4 minutes more. Stir in the butter and vanilla. Microwave 2 minutes longer. Add baking powder and quickly stir until light and foamy. Immediately pour onto lightly greased cookie sheet, spreading out thin. Cool; break into small pieces. Store in an airtight container. Yield: about 1 pound.

Loretta Wolff

Logs

1 box confectionery sugar (2 cups) 1/2 cup melted butter

1 cup pecans, chopped fine 1/2 cup peanut butter

1 cup flaked coconut 1 cup (6 ounces) chocolate chips

1 cup graham cracker crumbs 1/2 block paraffin wax

Mix together sugar, nuts, coconut, graham cracker crumbs, butter and peanut butter. Then form into logs. In double boiler, melt chocolate chips and wax together until smooth and uniform. Make sure you use paraffin. Dip logs in melted chips and wax. Place on a greased cookie sheet or wax paper to harden.

Loretta Wolff

Licorice Caramels

1 can sweetened condensed milk 1 1/2 cups white Karo syrup

2 cups sugar 1 teaspoon licorice or anise oil

1 cups butter 1 teaspoon black paste food coloring

1/4 teaspoon salt

In a heavy pan combine milk, sugar, butter, salt and syrup. Cook, stirring constantly until it reaches 234 degrees F. Take off stove and add remaining ingredients. Cool in a buttered pan and cut.

Barbara Anderson