Strawberry Soup

In a blender, puree till well mixed:

2 pints fresh or frozen strawberries
2 cups vanilla yogurt
1/2 cup orange juice
1/2 cup sugar
1/2 tsp almond extract


***For Peach soup, use 2 baseball sized fresh peaches or 2-3 cups frozen peaches instead of strawberries  and omit the almond extract.

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.