"So good they're gone" Drop Sugar Cookies

The best part about these is that there is no rolling out and cutting into shapes involved.....but the kids still get a kick out of rolling the cookie dough in the sugar for me! And by the way, if there's any dough left to bake after the kids get a taste of it...I'm impressed. These are just darn yummy!

* 1 cup powdered sugar
* 1 cup packed brown sugar
* 1 cup butter
* 1 cup vegetable oil (I use margarine or butter flavored shortening)
* 2 eggs
* 2 teaspoons vanilla extract
* 4 1/4 cups flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cream of tartar

* sugar for decoration (My kids love it if I use colored sugar, it makes the cookies look much snazzier...no frosting necessary)


DIRECTIONS

1. Preheat oven to 350 degrees F ( 175 degrees C ).
2. In a large bowl, cream together sugar, butter, and oil. Stir in the eggs and vanilla. Combine the flour, baking soda, salt and cream of tartar; stir into the creamed mixture. Roll the dough into balls the size of walnuts. Roll in sugar. Place balls onto ungreased sheet. Press each ball down with the bottom of a glass dipped in sugar. (Find a glass with a decorative bottom to give cookies a pattern.)
3. Bake in preheated oven for 10 minutes or until golden brown around the edges.

Hearty Hamburger Vegetable Soup

1/2 lb ground beef
¼ c. Onion chopped
¼ c. chopped green pepper
¼ tsp. garlic powder
4 c. beef broth
1 can Italian stewed tomatoes
½ pkg frozen green beans
½ c. tomato sauce
1 c. small pasta like ditalini
½ T. Worcestershire sauce
1 tsp. oregano
½ tsp. basil
In a dutch oven or large saucepan, cook the beef, onion, and garlic over medium heat until no longer pink. Drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat , cover, and simmer for 30 minutes or until vegetables and pasta are tender. 5-6 servings.

Chocolate Pudding Zucchini Muffins

I found this recipe on a frugal living blog. I haven't tried them yet...but I'm going to today I think. They sound delightful! Plus then I can pretend I fed my children vegetables!
* 3 eggs, beaten
* 1 c. cooking oil
* 1 1/4 c. sugar
* 1 large package chocolate instant pudding
* 2 c. grated zucchini
* 2 tsp. vanilla
*3 C. flour - you can substitute in wheat flour without it being very noticeable
* 1 tsp. soda
* 1/2 tsp. baking powder
* 1 tsp. salt
* 1 c. chopped nuts (optional)

1. Beat eggs, oil, sugar, pudding mix, vanilla and zucchini together.
2. Blend dry ingredients and add to zucchini mixture; mix well.
3. Scoop into greased muffin tins.
4. Bake 17-20 minutes at 350°.

** Makes 2 1/2 dozen muffins.
** You could also grease two loaf pans and bake 1 hour at 350° for Chocolate Pudding Zucchini Brea

Carrot Cookies

These are one of my husband's favorite cookies. I got the recipe from his mother.

2/3 cup shortening
2/3 cup sugar
1 egg
1 cup grated carrots (I have used freshly grated or cooked and mashed and can't tell a difference)
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt

Cream shortening and sugar. Add egg, vanilla, and carrots. Then add dry ingredients. Dough will be stiff (add a little milk if too stiff). Bake at 350 for 15 minutes. Then frost with the following glaze:
Mix 3/4 cup powdered sugar, 1 tbsp melted butter, and 1/4 tsp grated orange ring. Add enough orange juice to desired consistency.

Print Recipe

Zucchini Cookies

For all of us who have massive amounts of zucchini this time of year, this is a good way to get your kids to eat it.

2 eggs beaten
2 2/3 cup sugar
1 cup oil
4 cups grated zucchini
6 cups flour
2 tsp salt
2 tsp baking soda
2 tsp cinnamon
1/4 tsp baking powder
1/2 tsp cloves
1/2 tsp nutmeg
1 small package instant vanilla pudding
chocolate chips

Cream sugar, oil, and eggs. Add pudding. Then add dry ingredients. Bake at 350degrees for 14 minutes.

Aunt Karen's Spaghetti Sauce

SPAGHETTI SAUCE
l/2 bushel ripe tomatoes (run
through Victoria strainer)
2 c. chopped celery
2 c. chopped onion
2 c. green peppers
1 bottle parsley flakes
1/2 c. cooking oil
Garlic to taste
4 Tbsp. chili powder
3 Tbsp. salt
2 Tbsp. sugar
2 tsp. oregano
2 tsp. rosemary

2 tsp. ground allspice
1 tsp. basil
2 tsp. black pepper
2 tsp. thyme
2 tsp. sage
1 tsp. cumin
1 (32 oz.) bottle catsup
3 pkg. Schilling spaghetti sauce
mix
4 large cans tomato paste
Mix tomatoes, celery, onion, peppers, parsley flakes, cooking oil, and garlic; cook 1 hour. Add chili powder, salt, sugar, oregano, rosemary, ground allspice, basil, black pepper, thyme, sage, and cumin. Add catsup, spaghetti sauce mix, and tomato paste. Bubble for 3 hours. Stir often. Put in bottle while hot. Cold pack 5 minutes to seal. Yield: 7 to 8 quarts.