Andes Mint Cookies

1 pkg. Devil's Food Cake Mix
1 pkg. Andes mints
2 eggs
1/2 C. oil
1 C. chocolate chips

Mix cake mix, eggs, and oil together. Batter will be thick. Stir in chips. Drop by teaspoonfuls on cookie sheet. Bake at 350 for 7-8 minutes. After cookies are removed from the oven, place one Andes mint on each cookie, allowing it to melt. Swirl lightly with a knife and let cool before storing in an air tight container.

Carolynn's Hot Fudge Sauce

Mix well:
1 c. sugar
a scant 1/4 c. flour (about 1 Tbsp. less)
3Tbsp. cocoa

In a saucepan combine:
1 cube butter or margarine
1 can evaporated milk
1/4 c. white karo

Add sugar mixture to saucepan and stir over medium heat until thick. (About 10 minutes)

Will store in the refrigerator for about 3 weeks.

Peanut Butter Chocolate Chip Cookies

These are my family's absolute most favorite cookies! They're the perfect blend of crispy & chewy. I suggest doubling the recipe.

Cream together:
1 c. butter
2/3 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 tsp. vanilla
1 egg

Add:
1 1/2 c. flour
1 tsp. baking soda
1 bag of either peanut butter, chocolate chip, or pb chocolate swirl chips.

Bake at 375 for 9-10 minutes.

For pan cookies:
prepare as directed above...pour into cookie sheet and bake for 15 - 18 minutes.

Upside Down Baked Spaghetti

combine 1 c. sour cream
1 - 8 0z package cream cheese
Smear over the bottom of a casserole dish

Combine : 1 jar spaghetti sauce
1 lb. browned hamburger
Pour half of the hamburger mixture over the cream cheese layer

cook spaghetti according to directions and add to dish.

Add: 1 c. cottage cheese if desired

Pour second half of hamburger mixture over noodles.

Top with 1/2 c. parmesan cheese and 1 c. mozzarella cheese.

Bake at 375 until cheese bubbles. (about 15 - 20 minutes)

Give it about 5-10 minutes to set up before you try to scoop it out of the pan.

For Pizza baked spaghetti.....follow same instructions, only top off cheese layer with whatever pizza toppings you like, for example: pepperoni, mushrooms, olives, sausage, tomatoes, etc.
It's yummy!

Orange Brownies

4 eggs
2 c. sugar
1 c. butter
cream then add
1 1/2 c. flour
1 tsp. salt
2 tsp orange extract
1 tsp. orange zest

9x13 pan
350 - 30 minutes

While still warm, pour glaze over brownies.
Glaze 1 c. powdered sugar
2 Tbsp. orange juice
pinch orange zest

Cola Roast

For a 3 lb roast ( or brisket)

20 oz. Coca Cola or Pepsi (cannot be diet)
1 packet of onion soup mix
salt and pepper to taste

Simmer in a crock pot for about 8 hours ( if roast is thawed out) and the meat will just fall apart. It is best to use the smallest crockpot possible so the meat is REALLY covered by the coke. YUMMY!

Christmas Pork Chop Breakfast

This is my favorite meal of the entire year! This tradition has been passed down through my Dad's family.

thick pork chops
half & half (about 1 quart for 4 servings)
salt/pepper/onion salt (whatever you like)
biscuits

Brown pork chops in a deep skillet. Pour Half & Half over pork chops and season to taste. Bring to boil then turn down heat and simmer until Half & Half thickens to a gravy consistency(remember when it cools off a little it thickens even more). Serve gravy over biscuits. We usually serve with eggs, hash browns, and sliced oranges (sprinkled with powdered sugar).

Mexican roll-ups

1 can cream of chicken soup
1 chicken breast...cubed
1/2 packet taco seasoning
salsa

Combine all of the above ingredients in a large dish, stirring until mixed together well.

-Pillsbury Crescent rolls
Open 1 package of crescent rolls and roll out all of the triangles until thin.
Put about 3 Tbsp. of filling in each crescent roll and seal edges.
Top with cheddar cheese.

Bake @ 350 for 25 minutes or until browned.

Serve with spanish rice.

Cheesy Crockpot Chip Dip

I got this from Steven's Michelle at the family home evening the other night. It is really good and easy!

1 package of Velveeta Cheese
8 oz. cream cheese
1 jar of salsa

Combine in crockpot and simmer on low until melted. Stir occasionally.
Serve with tortilla chips or fritos.

YUMMY!

Banana Bread

From Aunt Phyllis Williams, Grandma DaBell's sister

Cream Well: 1 cup sugar and 1/3 cup butter
Add: 2 eggs, beating after each
Add: ½ cup milk plus 1 Tabl. vinegar to equal 2/3 cup
Mash and Add: 2-3 large bananas and 1 tsp vanilla
Mix in gently: 1 teaspoon soda, ½ teaspoon salt, 2 to 2 1/3 cups flour (depending on amount of bananas)
DON’T over mix.

Add nuts if desired.

Bake at 375 degrees for around 45 minutes. (Grease and flour pans.)

Excellent Zucchini Recipes

From our mom, Karen VanOrden
(Chocolate Zucchini Bread, Bunt Cake, Cookies, Brownies)

Bake at 375 degrees for 50-60 minutes if making a bunt cake. For small loaves, bake for about 40 minutes. For a sheet cake, bake about 25 minutes.

Cream Well: 2 cups sugar and 1 cup shortening
Add: 3 eggs, beat in one at a time
Mix together and add:
½ cup boiling water, ½ cup cocoa
Mix in gently—don’t stir too much
½ teaspoon baking powder, 1 teaspoon soda, ½ teaspoon salt, 3 teaspoons vanilla, and 1½ cups flour
Add: 2 cups grated zucchini and 1 ½ cups more flour

Mix well but don’t over mix.

Topping—Good topped with glaze, German chocolate freshening, or chocolate frosting.

You can sprinkle the unbaked cake with a mixture of ¼ c. brown sugar, ½ cup nuts, and 1 cup chocolate chips. Then bake.

For cookies, add chocolate chips and bake at 400 degrees for 10-12 minutes

Old Fool’s Cake

From our mom, Karen VanOrden

Cream very well until light and fluffy
2 Cups sugar and 1 Cup shortening.
Add: 2 eggs, beating well after each.
Add: 1 cup milk, including 1 Tablespoon vinegar to sour it.

Mix together: 1 cup boiling water and 1/3 cup cocoa. Add it to the above mixture.

Mix together and add: 2 teaspoons soda, ½ teaspoon salt, 1 teaspoons vanilla, and 3 cups flour.

Mix until smooth

Bake at 350 – 375 degrees for 30-35 minutes until dome.

This cake can be made into a 3 layer cake or a large cookie sheet for sheet cake. It is also good for a bunt cake.

Frost with chocolate icing or German chocolate icing.

Orange Whip Salad

From our Aunt Jackie Leonardson, mom's sister

1 small package jello pudding (not instant). Mix with 2 ½ cups water.
(You can use orange juice for part of the liquid if you wish.) Add 1 package lemon, lime, or orange jello and bring the mixture to a boil. Boil for 4 minutes stirring constantly. Cool until chilled. Whip the pudding mixture and fold in 1 cup whipped topping. Add any fruit such as mandarin oranges.

This can be used alone or to top a regular jello salad. It can be topped with nuts.

Lemon Fluff

From our Grandma DaBell

Mix ½ cup sugar with 2 three ounce or 1 six ounce packages of lenon, lime or orange jello.
Dissolve in 2 cups boiling water.
Add 2 Tablespoons lemon juice.
Chill until it is like a very thick syrup.

Chill 1 tall can evaporated milk in the fridge until it is very cold or in the freezer for one hour. (Punch hole in lid to allow for expansion.)

Add the chilled evaporated milk to the thickened jello and whip until very light and fluffy.

Sprinkle 2 cups vanilla wafers or graham cracker crumbs into he bottom of an 8 X 12 pan. Pour jello over crumbs and sprinkle top with 1 cup crumbs. (you can make a crust if you’d rather by adding ¼ c melted butter and 1 T sugar to the crumbs. Chill until very firm. Cut into squares.

7 Layer Salad and Dressing

From our mom, Karen VanOrden

1 head lettuce—torn into pieces
1 mild red onion cut into small pieces
Bacon (optional)
1 small bag frozen petite peas (thawed and drained)
2 cups chopped celery
½ green pepper chopped
8 hard boiled eggs, diced

Layer in deep dish pan at least 10” X 12”
Cover and put i refrigerator until ready to serve

Dressing
4 cups mayonnaise
4 Tablespoons sugar
1-1/2 cup cheddar cheese
Mix and put on top of salad just before serving.
Top with cheese.

Danish Rice Pudding Rice Almond (Danish Christmas Eve Tradition)

From our mom, Karen VanOrden

About 4-6 cups cooked-cooled rice

Mix 2 large packages of instant vanilla pudding with 5 cups of milk. Blend until very smooth and creamy. When thick, fold in 1 large container of Cool Whip and fold in as much rice as you like. Top with Cool Whip and sprinkle with crushed almonds. When you serve it for Christmas Eve, put a whole almond in one dish. The person who gets the whole almond needs to keep it in their mouth without letting anyone guess that they have it. They will win a prize.

Alternate method using Dreamwhip.
2 envelopes Dream Whip whipped with one cup of very cold milk to light and fluffy. Mix1 3/4 cup more milk and two small packages of vanilla instant pudding and blend into the Dreamwhip. Beat at high speed for 2 more minutes, scraping bowl occasionally. Fold in the rice and refrigerate for at least 6 hours. Good if refrigerated overnight.

Karen’s Fast Rising Bread

From our mom, Karen VanOrden

6 cups warm water—110 degrees is just right. Add 1 cup sugar. Sprinkle in ¼ to 1/3 cup dry yeast. Stir gently and let it get really bubbly.

Melt 1 cup shortening or 2 cubes margarine. Cool to about 110 degrees and add to the yeast mixture.

Add: 1 ½ Tablespoons salt.

Mix in the following ingredients very well:
4-6 to eggs alternately with 6 cups of flour, beating after each egg is added. Beat well.

Add about 4-5 more cups of flour and mix very well.

Add about 4-5 more cups of flour and mix very well until smooth and elastic. Depending on the moisture of the flour, it may take up to 15-17 cups of flour to be the right consistency. Mix in the bread mixer for at least 10 minutes. If the dough is to light, add a little more flour. If it is too stiff mix a little more water in.

If you spray the side of the mixing bowl and the top of dough with a little Pam, it helps keep the dough while it rises. Cover and let it rise until it is double at lease once. I like to let it raise 2 times.

Grease pans well. Put Crisco on hands to work the bread dough and make smooth loaves. Put the dough in the pans and let it raise a little above the top of the pan. I remove the dough, reshape it, and let it raise again if I didn’t let it raise 2 times first. It makes a prettier loaf. Let the dough raise again in pans and bake.
Bake at 375 degrees for about 35-40 minutes until brown on top and bottom. Remove immediately.

Variations: For whole wheat bread, substitute 7 cups of wheat flour for 7 cups of white flour. For cinnamon rolls, let dough relax before you roll it out. Melt margarine and spread it over dough. Sprinkle with brown sugar and cinnamon. Roll and cut.

Bread sticks: Roll out into long rectangles. Cut strips and dip in butter. Sprinkle with parmesan cheese if desired.

Danish Aebleskiever

From our mom, Karen VanOrden


Sift or mix well together:
2 cups flour, 4 teaspoons baking powder, l teaspoons sugar, pinch of salt.

Make a hole in the dry ingredients and put in 4 slightly beaten egg yolks. Add milk to make a dough the consistency of waffles (around a scant 2 cups).

Beat 4 egg whites until stiff and fold into the batter. Fry in Aebleskiever pan in 1 tsp oil in each cup. Roll in powder sugar.

German Pancakes

From our mom, Karen VanOrden

Melt 6 Tablespoons butter in oblong pan. (I spray the pan with Pam and only use about 2-3 Tablespoons)

In blender mix: 6 eggs, 1 cup milk, 1 cup flour, ½ tsp salt (optional). Pour in pan and bake at 450 degrees for about 20-25 minutes. It will bubble up and make funny shapes. Serve with sugar or syrup.

Cloud Baking Powder Biscuits

From our mom, Karen VanOrden

Mix together well:
2 cups flour 1 Tablespoon sugar 4 teaspoons Baking Powder ½ teaspoon salt

Cut ½ cup of shortening into dry ingredients until mixture resembles course crumbs.

Combine 1 beaten egg and 2/3 cups of milk. Add this to flour mixture all at once. Stir until dough follows a fork around the bowl. Turn onto a lightly floured surface and kneed slightly. (Don’t overwork) Roll out dough to about 1 inch thick and cut with a round biscuit cutter.

Place on an ungreased baking sheet and bake in a very hot oven at 450 degrees for 10-14 minutes, depending on the size of biscuits. They are lightly browned when done.

Karen’s Rolls (large batch)

From our mom, Karen VanOrden
*** THESE ARE THE BEST EVER!****

Add ½ cup sugar to 2 ½ cups very warm water. Sprinkle in ¼ cup dry yeast. Stir until dissolved and frothy.

To above mixture, add ingredients in following order:
½ cup sugar
2 cubes melted butter—still warm, but not hot.
6 beaten eggs
Mix well and add to yeast mixture.

Add 1 ½ teaspoons salt and about 4-4 ½ flour

Mix well in bread mixer until very elastic and smooth.

Add: About 4 more cups of flour. If it is too thick, add a little water. If it is too thin add a little flour. Mix well again in bread mixer.

Cover and raise until at least double and bubbly.
Punch down and raise again and bake, or punch down and refrigerate overnight.

Divide into about 4-5 balls and roll into large circles. Brush with butter and cut into pie shape pieces with a pizza cutter. (about 12-16 per circle) Roll up crescent roll style. Place on greased cookie sheet, making sure tail end is down. Brush with butter if desired. Bake at about 380- 400 degrees for about 12-15 minutes.

They handle better if you do the overnight preparation, but both are good.

Great Pumpkin Oatmeal Cookies

From our mom, Karen VanOrden

Cream Very Well: 1 ½ cups shortening or margarine, 2 cups brown sugar, and 1 cup sugar.
Mix in: 1 egg, 1 tsp vanilla, 2 tsp soda, ½ tsp salt, 2 tsp cinnamon.
Mix in: one 16 ounce can of pumpkin. Alternate with about 3 ½-4 cups of flour, 2 cups
oatmeal, chocolate chips, and nuts.

Bake at 375 degrees for about 12 minutes on a greased pan.

Soft Chocolate Chip Cookies

From our mom, Karen VanOrden

Bake at 400 degrees until lightly brown—about 12 minutes


Cream well: ¾ cup shortening = ¼ cup butter and 1 ½ cup brown sugar
Add: 2 eggs, beating after each
1 cup milk
1 tsp vanilla
1 tsp baking soda and 2 tsp baking powder
¼ tsp salt
3-4 cups of flour, chocolate chips and nuts

No Bake Cookies

From our mom, Karen VanOrden

Bring to a boil on medium high heat:

2 cups sugar
½ cup margarine
½ cup milk
4 Tablespoons cocoa
Boil for 2-3 minutes. Remove from heat and let stand for 1 minute. Add: 3 cups quick oatmeal, ½ cup peanut butter/ 1 teaspoon vanilla. (optional—nuts and coconut)
Stir together and drop by spoonfuls on wax paper.

Chocolate Sugar Cookies

From our mom, Karen VanOrden

Bake at 350 for 10-12 minutes

1 cup butter Add 2 1/3 cups flour
1 ¼ cup sugar 1 tsp baking powder
1 egg ¼ tsp salt
Beat well until light and fluffy.
Add 2 squares melted semi sweet chocolate
½ tsp vanilla

Refrigerate 2-3 hours. Dough is very soft. Roll out and cut.

Ginger Bread Cookies from Nauvoo Bakery

From our mom, Karen VanOrden

1 cup Sugar
1 cup light Molasses
1 cup shortening, melted
1 beaten egg
1 tsp ginger
1 tsp cinnamon
½ cup hot water with 1 tsp baking soda
Pinch of salt
5 Cups of flour

Preheat oven to 350 degrees. Mix sugar, molasses, melted shortening, beaten egg, ginger, salt, cinnamon, ½ cup hot water and baking soda. Add flour to make a soft dough. Chill for 1-2 hours. Roll out dough and cut with ginger boy cutter, or roll into balls, flatten with a fork and roll into sugar. Sprinkle on granulated sugar before baking. Bake for 10 minutes. The thicker the cookie, the softer the cookie will be. They are better after freezing.