Peanut Butter Balls

1 cup peanut butter
2 cups powdered sugar
2 tbsp butter
1 cup chopped nuts

Use your hands to mix it well. Roll into 1" balls and place on cookie sheet, freeze until hardened. Melt 2 cups of semi sweet chocolate chips and 1 tbsp. shortening and dip each ball to coat. Freeze until set. Place in air tight container, freezes well.

Arrowroot Brownies

28 Arrowroot Cookies, crushed
1/2 cup butter
2 eggs
4 large tbsp cocoa
8 large tbsp white sugar
1 tsp vanilla extract
1/2 cup chopped walnuts

On medium heat, cook butter, sugar, eggs, cocoa, sugar and vanilla in large heavy saucepan until thick, about 8 minutes (when it starts to boil, put down heat and stir constantly). Add cookie crumbs and nuts. Press into buttered 8x8 pan. Cool in fridge and then put chocolate icing of your choice on it.

Stuffed Jumbo Pasta Shells

For the filling you need:

1 egg, beaten
1 container of Ricotta cheese
4 oz mozerella cheese
1/4 cup grated parmesan cheese
1 tsp parsley flakes

Mix it all well.....

Stuff the shells which have been cooked according to package directions...add spaghetti sauce in bottom of pan and the rest on top of the shells after they are filled. Sprinkle more parmesan cheese on top. Bake at 350F for 30 minutes.

I served them with a Ceasar Salad and Garlic Bread....

Flat Truffles

1/2 cup butter or margarine
1/3 cup cocoa
3/4 cup Icing (confectioner's) sugar
Crushed nuts for coating.

Cream the butter until soft and pliable. Sift in the cocoa to ensure there are no lumps. Blend well. Add the icing sugar, sifting if there are any lumps. Mix well adding more icing sugar if too soft to roll. You will be able to work 1 or 2 spoonfuls at least into batter. Shape into a roll. Roll in crushed nuts. Roll in wax paper. Chill for several hours. Slice.

No Bake Cherry Crisps

1/4 cup butter, softened
1 cup powdered sugar
1 cup peanut butter
1 1/3 cup rice krispies cereal
1/2 cup maraschino cherries, drained, dried and chopped
1/4 cup plus 2 tbsp mini semisweet chocolate chips
1/4 cup chopped pecans
1 to 2 cups flaked coconut (for rolling)

Beat butter, powdered sugar and peanut butter in large bowl. Stir in cereal, cherries, chocolate chips and pecans. Mix well. Shape teaspoonfuls of mixture into 1 inch balls. Roll in coconut. Place on cookie sheets and refrigerate.

Breakfast Burritos

3 dozen eggs
2 one-pound sausage meat
2 32-ounce packages frozen hash brown potatoes (shredded or cubed, your choice, I used cubed)
2 7-ounce cans Ortega diced green chiles
1 medium yellow onion
16 to 24 ounces shredded Cheddar cheese (depends on how much cheese you like)
salt and pepper to taste
24 large (burrito size) flour tortillas

Scramble the eggs. I beat the eggs with about half a cup of milk and a couple of tablespoons of water and salt and pepper to taste.

Cook the hash browns according to package directions. I chop one yellow onion up and add it to the hashbrowns as they cook.

Cook the sausage. I chop it pretty well, so it's crumbly, as it cooks.

Using the biggest mixing bowl you can find, place hash browns, scrambled eggs and sausage in the bowl and mix gently but thoroughly. Add the green chiles and gently stir into mixture.

Place the flour tortillas on your kitchen counter, just a couple at a time so they don't dry out (if they dry out, they break when you fold them), and sprinkle Cheddar cheese down the middle.

Place a couple of big spoonfuls of the potato-egg-sausage mixture on top of cheese. Fold burrito, folding the short ends in first and wrapping the long ends around.



Wrap each burrito individually in aluminum foil and freeze. These last a couple of months in the freezer.

Just pop them in a 350 degree oven for about 20 minutes until they're heated through. If frozen, let thaw overnight in refrigerator first. They are super delicious:-) Serve with salsa!!

Chocolate Revel Bars

1 cup butter or margarine, softened
2 cups brown sugar, packed
2 eggs
2 tsp vanilla extract

2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
3 cups rolled oats

1 can sweetened condensed milk
2 cups semi sweet chocolate chips
2 tbsp butter or margarine
2 tsp vanilla extract
1/2 tsp salt
1 cup chopped nuts

Cream butter and sugar together well. Beat in eggs and vanilla.

Add flour, baking soda and salt. Mix in. Add rolled oats. Stir together. Press 2/3 mixture into greased 10x15 inch pan. Set aside.

In heavy pot or top of double boiler, combine sweetened condensed milk, chocolate chips, butter, vanilla and salt. When chips are melted, stir in nuts. Spoon over the prepared base. Spread evenly. Sprinkle with remaining 1/3 oatmeal mixture. Bake in 350F oven for about 20 minutes or until browned. Cut in 70 squares. Freezes well!

Wacky Cake

1 1/2 cups flour
1 cup white sugar
1 tsp. baking powder
1 tsp. baking soda
dash of salt
3 tbsp. cocoa

Mix dry ingredients together then add:

1 tsp. vanilla extract
1 tbsp. vinegar
5 tbsp. melted margarine
1 cup warm water

Mix well and place in 9x9 cake pan. Bake for 25 minutes at 350F . For 8x13 cake pan, double the recipe and bake for 35-40 minutes. Ice with your favourite chocolate icing!

Cheese Ball

2 pkg. (8oz each) Philadelphia Cream Cheese
1/2 lb old cheddar cheese, shredded
2 tsp. grated onions
2 tsp. Worcestershire sauce
1 tsp. lemon juice
1 tsp. ground mustard
1/2 tsp. paprika
1/2 tsp. seasoned salt
1/4 tsp. salt
1 can deviled ham
1 tbsp. finely chopped parsley
2 tbsp. finely chopped pimento.

Mix cream cheese, cheddar cheese, onions, Worcestershire sauce, lemon juice, mustard, paprika, salts, and deviled ham until creamy. Stir in parsley and pimento. Cover and put in fridge for a few hours. Shape into ball and roll in mixture of ground pecans and parsley flakes. Cover until ready to serve.

Dill Pickles

Soak the cucumbers in cold water overnight

Ingredients needed:

Pure White Vinegar (not the pickling vinegar)
White Sugar
Coarse Salt
Garlic Cloves
Fresh Dill
Tap Water
Oh, and small cucumbers of course! lol

Edited to add: before you start to make the pickles, wash the jars and lids well, rinse and then put in oven at 225F for 10 minutes to sterilize (I place them on a cookie sheet). Let jars cool before attempting to start the pickling process.

In a half gallon jar, place cloves of garlic (to taste) and some dill....

Place cucumbers inside....

See how tight I can get them in there? lol

Add 3 tbsp. sugar and 3 tbsp coarse salt....

Add vinegar until half way up the jar....

Put more garlic and more dill on top....

Add cold tap water to the top and put lid on tight....

Shake every few minutes until salt and sugar have dissolved....

Place in dark cool place for about 4 to 6 weeks until they are ready. Enjoy!!

Cake Donuts

1 egg1 tsp butter
1 cup white sugar
1 tsp baking soda dissolved in 1 cup milk
2 tsp cream of tartar
1 tsp vanilla extract
1 1/2 cup flour + 2 cups

Beat together egg, butter and white sugar. Then add the remaining ingredients. Knead in about 2 more cups of flour to make a soft dough. Roll out, cut and fry until golden brown.

Meatball Subs

First you make meatballs and fry them....I used lean ground beef and add chopped onion, salt and pepper...

Pour a can of Spaghetti Sauce into a large pot, then add the meatballs to the sauce and let simmer for half an hour or so....

Slice open Italian rolls or Hoagie rolls and place 4 meatballs in each with a little bit of the sauce....put shredded mozzarella cheese on top...

Wrap in foil and place in oven at 350 F until heated through.

Yum! Yum!

Gran's Maple Date Cookies

Cookie Dough:

1 cup margarine
1/2 cup vegetable oil
1 1/2 cups brown sugar
2 eggs
2 tsp. maple extract
3 cups flour
1 tsp cream of tartar
1 tsp baking soda

Mix together until forms soft dough....

Roll into balls and then flatten with fingers to the size you want the cookies...Bake at 350f for 6 to 8 minutes or until browned. As you can see, I need new baking sheets...these are over 20 years old! lol

Filling:

2 cups chopped dates
1/4 cups brown sugar
1 cup water

Cook in saucepan and stir constantly until dates are nice and soft....Place spoonful of filling on one side of cookie and press another cookie on top, gently, until filling has spread in between the cookies.

Creamed Carrots

Cook your carrots....

In a pot, melt 2 tbsp butter with 2 tbsp flour....

Add 2 cups of milk and stir constantly until thickens...

Add your cooked carrots...you can add a bit of milk if it gets too thick...

Serve on top of potatoes....yummmm!

Zucchini Drop Cookies

1/2 cup margarine

1 cup sugar

1 egg, beaten

1 cup grated zucchini

2 cups flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1 cup chopped nuts

1 cup raisins

Mix margarine, sugar, beaten egg and zucchini together. Add flour, baking soda, cinnamon & salt. Stir in nuts & raisins. Drop by heaping tsp. on cookie sheet. Bake at 350 F for 10 to 15 minutes...watch carefully as it can take less time to bake depending how hot your oven is.

Peach Cobbler

Slice up at least 2 cups of peaches (or whatever fruit you want) and toss with 1/4 cup sugar. Let sit. Meanwhile, melt 1/2 cup butter or margarine in an 8x8 baking pan. In another bowl, combine 1 cup white sugar, 1 cup flour, 1 1/2 tsp. baking powder, 2/3 cup milk.

Pour the batter over the melted butter. Do not mix!!

Pour the fruit over the batter. Do not mix!

Bake at 350F for 40 minutes to 1 hour...it took mine an hour to bake since I used a deep casserole dish.

Serve with vanilla icecream and yummmmo!!