Jam Bars

Mix together:
3 cups quick cooking oats
3 cups flour
2 cups brown sugar
2 teaspoons baking powder

Cut in:
3 sticks of butter

Press 6 cups oat mixture into the bottom of a greased 9x13 pan.

Spread 2 cups of homemade freezer jam or pie filling over crust.

Mix 2 cups chopped Walnuts with remaining crumb mixture and sprinkle over jam.

Bake at 350 degrees for30-45 minutes or until top is lightly browned.

Almond Cookies

Cream together:
1 cup butter
1 cup sugar

Add:
1 egg
1 tablespoon almond extract

In a separate bowl, mix together:
2 1/4 cup flour
1 teaspoon baking soda

Add the wet mixture to the dry mixture & stir until combined.

Drop by the tablespoonful onto a baking sheet.

Bake at 350 degrees until the edges begin to turn golden.


In a small bowl, combine powdered sugar & milk till it reaches a consistency similar to maple syrup.  add 1/2 teaspoon of almond extract.  Beat well.  Brush over cookies while they are still warm.  Garnish with a sliced almond.

Let icing set up before packaging.

Chocolate Peppermint Buttons

Cream together:
1/2 cup butter
1 1/2 cup sugar
2/3 cup cocoa

Add:
8oz Apple sauce
2 teaspoons vanilla

In a separate bowl, mix together:
3 cups flour
2 teaspoons baking powder
1/2 teaspoons salt

Add the dry mixture to the wet mixture & stir until combined.

A teaspoonful at a time, shape into balls.  Arrange on a baking sheet.

Bake at 350 degrees for about 8 minutes.

Allow to cool then sprinkle with powdered sugar.

Snicker Doodles

Cream together:
1 cup shortening
1 1/2 cup sugar

Add:
2 eggs

In a separate bowl, mix together:

2 3/4 cup flour
2 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt


Add the dry mixture to the wet mixture & stir until combined.
Cinnamon & Sugar
Colored sugar
Sprinkles

Arrange on baking sheet.

Bake at 350 for 8-10 minutes or until edges start to turn golden.

Pinwheel's Chocolate Chip Cookies

Cream together:
1/4 cup of butter
4 teaspoons canola oil
1 cup brown sugar

Add:
2 teaspoons vanilla
2 egg whites

In a separate bowl, mix together:
1 1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda

Add the dry mixture to the wet mixture & stir till combined.

Fold in 6oz milk chocolate chips.

Drop by the teaspoon full onto a lightly greased baking sheet.

Bake at 350 degrees for 6-8 minutes or until edges just start to turn golden.

Snickers Apple Salad

Chop 12oz - 24oz  Snickers bars into bite sized pieces.  (I love Snickers so I use closer to 24 oz) Put in freezer to harden.

Chop 6 Granny Smith Apples into bite sized pieces & coat with a little lemon juice (to prevent browning)

In a large bowl, mix together:
1 box instant vanilla pudding mix
1 cup of milk

Fold in:
1 tub of Cool Whip (8oz)

Then fold in:
Chopped up Snickers (They do not need to be completely frozen, just cold so they do not fall apart while you mix them in)

Then fold in:
Chopped up Apples.

Drizzle Mrs. Richardson's Butterscotch Caramel over the top.

*Look for Mrs.Richardson's Butterscotch Caramel with the ice cream toppings at your grocery store. If you can't find Mrs. Richardson's Butterscotch Caramel find a place to order it online.  It is that good. You could try using another brand but you would be missing out.

Cheesecake Stuffed Strawberries

Ingredients:
4-5 pounds of Strawberries
12 oz white chocolate
2 packages of cream cheese (8oz each)
1 tsp vanilla
1/4 - 1/2 cup powdered sugar
1/2 cup Graham Cracker crumbs

Let cream cheese come to room temperature.

Rinse the strawberries.  Cut off the top of each strawberry & hollow it out slightly with a paring knife.

Melt white chocolate in a double boiler.  Let cool to almost room temperature but do not let it set up or harden.  Heat the cream cheese so it is just slightly warmer than the white chocolate [You don't really want them warm but if the cream cheese is even the slightest bit cooler that the white chocolate the white chocolate will harden and not mix in.] 

Beat with an electric mixer until creamy. 

Add vanilla and powdered sugar & beat till smooth. 

Put mixture in a zip lock bag & snip a tiny bit of the bottom corner off. (Make shift piping bag!)

Use the zip lock bag to squeeze the filling into each strawberry.  After the strawberry is full, dip the exposed cheesecake mixture in graham cracker crumbs.

Try not to eat the whole batch in one sitting.