Filled Oatmeal Cookies

Cookies:
1 cup shortening
2 cups brown sugar
2 cups all-purpose flour
2 eggs
2 teaspoons baking soda
2 teaspoon cinnamon
1 teaspoon vanilla extract

Filling:
1 box confectioners' sugar
5 tablespoons shortening
1 teaspoon vanilla extract
Dash of salt
5 tablespoons evaporated milk

Cookies:
Cream sugar and shortening, beat in eggs. Mix baking soda and flour,
then add all dry ingredients and mix with creamed mixture. Stir in
vanilla extract. Wrap and chill for at least 1 hour or longer.
Pinch off in small amounts to form a ball by rolling in hands. Bake at
350 degrees for 8 to 10 minutes.

RECIPE FOR FRIENDSHIP (Click to Enlargd)

White Chocolate Cherry Parfaits

1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 cups fresh or frozen pitted tart cherries
1/2 teaspoon orange extract
WHITE CHOCOLATE MOUSSE:
3 tablespoons sugar
1 teaspoon cornstarch
1/2 cup milk
2 egg yolks, lightly beaten
4 squares (1 ounce each) white baking chocolate, chopped
1/2 teaspoon vanilla extract
1-1/2 cups heavy whipping cream, whipped
Taste of Home

Stars and Stripes Parfaits

2 cups cooked rice
1 cup milk
1 cup heavy whipping cream
1/4 cup sugar
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
Directions:
In a saucepan, simmer rice, milk, cream and sugar, uncovered, for 20 minutes, stirring frequently. Remove from the heat. Stir a small amount into egg yolks; return all to pan. Bring to a boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool. Spoon half of the blueberries into five parfait glasses. Top with half of the pudding mixture and half of the raspberries. Repeat layers. Top with whipped cream and toasted almonds if desired. Yield: 5 servings.
Taste of Home

Pudding-Topped Fruit Salad

Ingredients:
1 can (20 ounces) pineapple chunks
1 can (8 ounces) crushed pineapple, undrained
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant vanilla pudding mix
2 medium ripe bananas, sliced
2 cups fresh or frozen blueberries, thawed
2 medium ripe peaches, peeled and sliced
2 cups sliced fresh strawberries
1 cup green grapes
1 cup seedless red grapes
Fresh mint, optional
Directions:
Drain pineapple chunks, reserving juice; refrigerate pineapple. Add water to juice if necessary to measure 3/4 cup. In a large bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended. Cover and refrigerate for at least 3 hours or until thickened.
In a large bowl, combine the bananas, blueberries, peaches, strawberries, grapes and pineapple chunks. Spread pudding mixture over the top. Garnish with mint if desired. Yield: 12-14 servings.
Reminisce

Peanut Butter Pie

Decadent Peanut Butter Pie
Source: Smucker's


1 prepared chocolate cookie pie crust
1 cup Jif Creamy Peanut Butter
8 ounces cream cheese (at room temperature)
1/2 cup sugar
4 -1/2 cups (12 ounce container) non-dairy whipped topping, divided
1 jar (11.75 ounces) Smucker's Hot Fudge Topping, divided

For the Drizzle:
2 tablespoons Smucker's Hot Fudge Topping

2 tablespoons Jif Peanut Butter

Remove lid, warm jar in microwave for approximately 30 seconds. Stir Topping. Do not overheat

In medium bowl, beat together peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into prepared pie shell. Using spatula, smooth mixture to edges of pie.

Reserve 2 tablespoons Hot Fudge Topping and place remainder into microwave-safe bowl or glass measuring cup. Microwave for 1 minute, then stir. Spread Hot Fudge Topping over pie to cover peanut butter layer. Refrigerate until serving time.

Just before serving, spread remaining whipped topping (1-1/2 cups), over Hot Fudge layer, being careful not to mix the two layers.

Place reserved 2 tablespoons Hot Fudge Topping in a small baggie and knead for a few seconds. Cut tiny hole in corner of bag and drizzle over pie. Repeat with 2 tablespoons peanut butter, drizzling in opposite direction of Hot Fudge Topping.

Recipe reprinted by permission of Smucker's

Pecan Pie Bars

Pecan Pie Bars
Source: Nestle® Toll House®

Makes about 3 dozen bars


For the Crust:

1 1/2 cups all-purpose flour

1/2 cup (1 stick) butter, softened

1/4 cup packed brown sugar


For the Filling:

3 large eggs

3/4 cup corn syrup

3/4 cup granulated sugar

2 tablespoons butter, melted

1 teaspoon vanilla extract

1 3/4 cups (11.5-ounce package) Nestle Toll House Semisweet Chocolate Chunks

1 1/2 cups coarsely chopped pecans



Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.


FOR THE CRUST:
Beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. Bake for 12 to 15 minutes or until lightly browned.


FOR THE FILLING:
Beat eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with a wire whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake for 25 to 30 minutes or until set. Cool in pan on wire rack.

Chunky Pecan Pie Bars

For the Crust:

1 1/2 cups all-purpose flour
1/2 cup (1 stick) butter, softened
1/4 cup packed brown sugar

For the Filling:

3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
1/2 tablespoons butter, melted
1 teaspoon vanilla extract
1 3/4 cups (11.5-ounce package) Nestle Toll House Semisweet Chocolate Chunks
1 1/2 cups coarsely chopped pecans

Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.

FOR THE CRUST:
Beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. Bake for 12 to 15 minutes or until lightly browned.


FOR THE FILLING:
Beat eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with a wire whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake for 25 to 30 minutes or until set. Cool in pan on wire rack.

Serving size = 1 bar

Recipe reprinted by permission of Nestle® Toll House®.

Chocolate Pecan Pie

Chocolate Pecan Pie
Source: Pillsbury®

Filling:

1 cup light corn syrup
1/2 cup sugar
1/4 cup margarine or butter, melted
1 teaspoon vanilla
3 eggs
(6-oz.) pkg. (1 cup) semisweet chocolate chips
1 1/2 cups pecan halves

Topping:
2 tablespoons reserved semisweet chocolate chips
10 pecan halves
Whipped cream


RECIPE METHOD

Heat oven to 325 degrees F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie.

In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat well. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in pie crust-lined pan.

Bake at 325 degrees F for 55 to 65 minutes or until deep golden brown and filling is set. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 1 hour or until completely cooled.

Line cookie sheet with waxed paper. Melt 2 tablespoons reserved chocolate chips in small saucepan over low heat. Dip each of 10 pecan halves in chocolate. Place on waxed paper-lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.

Recipe reprinted by permission of Pillsbury®. All rights reserved

Classic Coconut Cake
:

1 pkg. (2-layer size) yellow cake mix
1 pkg. (7 oz.) Coconut, divided
1 cup cold milk
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

PREPARE cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into two 9-inch round baking pans. Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool cakes completely.

POUR milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min

Sour Cream Apricot Cake

Sour Cream Apricot Cake
Ingredients
1/4 c. diced, dried apricots
2 T. water
1/2 c. + 2 T. butter or margarine
1 1/4 c. sugar
3 lg. eggs
1 t. vanilla
1 c. sour cream at room temperature
2 1/2 c. sifted flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt

Directions
Soak apricots in water. Beat butter 30 seconds. Add sugar and beat for 5 minutes. Add eggs one at a time. Beat in vanilla and sour cream. Combine dry ingredients and add to batter, blending well. Fold in apricots and pour into a greased and floured 8 inch bundt pan. Bake at 325° for 50-55 minutes.

Strawberry Chiffon Squares

Ingredients
1-1/2 cups vanilla wafer crumbs (about 45 wafers)
1/3 cup butter or margarine, melted
1 (4-serving) package strawberry flavour gelatine
3/4 cup boiling water
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 cups frozen whole strawberries, thawed and mashed
4 cups miniature marshmallows
1 cup (1/2 pint) whipping cream, whipped
Instructions
In small bowl, combine wafer crumbs and butter; press firmly on bottom of 9-inch square pan or 12 X 7-inch baking dish.
In large bowl, dissolve gelatine in water; stir in EAGLE BRAND® and strawberries. Fold in marshmallows and whipped cream. Pour into prepared pan. Chill 2 hours or until set. Garnish as desired. Store leftovers covered in refrigerator




Notes: Lime Chiffon Squares: Omit strawberry flavour gelatine and strawberries. In large bowl, dissolve 1 (4-serving) package lime flavour gelatine in 1 cup boiling water; stir in EAGLE BRAND®, 1 (8-ounce) can crushed pineapple, undrained and 2 tablespoons lime juice. Proceed as above.

HAM,EGG & CHEESE BREAKFAST

1-1/2 cups (6 ounces) shredded cheddar cheese

1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

1/2 pound fresh mushrooms, sliced

6 green onions, sliced

1 medium sweet red pepper, chopped

2 tablespoons butter

1-3/4 cups cubed fully cooked ham

1/4 cup all-purpose flour

8 eggs

1-3/4 cups milk

Salt and pepper to taste


DIRECTIONS
In a large bowl, combine the cheeses; sprinkle into a greased 13-in. x 9-in. x 2-in. baking dish. In a large skillet, saute the mushrooms, onions and red pepper in butter; stir in ham. Spoon over the cheese.
In a large bowl, combine the flour, eggs, milk, salt and pepper. Pour over ham mixture; cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 8-10 servings.


Printed from tasteofhome.com

Cran-Orange Coconut Cake

TIME: Prep: 30 min. Bake: 50 min. + cooling

Ingredients:
1/2 cup dried cranberries
1/4 cup orange juice
1/2 cup chopped pecans
2 tablespoons grated orange peel
2 tablespoons brown sugar
3/4 cup butter or margarine, softened
1 cup sugar
4 eggs
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup plus 2 tablespoons sour cream
1-1/2 cups flaked coconut
Confectioners' sugar
Directions:
In a small saucepan, combine cranberries and orange juice. Cook over medium-high heat for 2-3 minutes or until juice is absorbed. Remove from the heat. When cool enough to handle, finely chop cranberries. Place in a bowl; add pecans, orange peel and brown sugar. Set aside.
In a large mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream, beating just until smooth. Fold in coconut.
Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Spoon half of the cranberry mixture over batter. Repeat layers. Carefully spread remaining batter over cranberry mixture.
Bake at 325° for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.
nge Coconut CakeCran-Orange Coconut Cake

Taste of Home

Fried Green Tomatoes

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste


Preparation
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Yield
Makes 4 to 6 servings

Southern Living, JULY 2003

Italian Hamburger Deep Dish

Layers of flavored potatoes and ground beef team up with tomato slices and mozzarella cheese for a bountiful one-dish meal.

1 pound lean ground beef
1 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, finely chopped
2 2/3 cups water
2/3 cup milk
1/4 cup butter or margarine
1 teaspoon salt, if desired
2 tablespoons instant minced onion
1 teaspoon dried oregano leaves
2 2/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry)
3 to 4 medium medium tomatoes, sliced
4 ounces mozzarella cheese, shredded or sliced


1. Heat oven to 350ºF. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef, 1 teaspoon salt, the pepper and garlic in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.
2. Heat water, milk, butter, 1 teaspoon salt, the onion and oregano to boiling in saucepan. Remove from heat. Stir in dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip with fork until as fluffy as you'd like. Spread half of the potato mixture on bottom of baking dish. Layer with beef and half of the tomatoes. Top with remaining potatoes and tomatoes; sprinkle with cheese.
3. Bake uncovered about 30 minutes or until hot and bubbly.

Prep Time:15 min
Start to Finish:45 min
Makes:8 servings

Slow Cooker Old-World Corned Beef and Vegetables

2 1/2 pounds medium new potatoes, (about 8), cut in half
2 cups baby-cut carrots
1 cup frozen small whole onions, thawed
1 corned beef brisket (3 to 3 1/2 pounds)
1/8 teaspoon pepper
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons cold water


1. Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
2. Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
4. Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Prep Time:15 min
Start to Finish:9 hr 15 min
Makes:10 servings

Grasshopper Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/3 cup vegetable oil
2 tablespoons water
1 egg
Frosting
3 cups powdered sugar
1 package (3 oz) cream cheese, softened
1/4 cup butter, softened
2 tablespoons milk
1/4 teaspoon mint extract
3 to 4 drops green food color
Glaze
1 oz unsweetened baking chocolate
1 tablespoon butter


1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, stir all Bar ingredients until soft dough forms. Press into pan; bake 15 minutes. Cool about 10 minutes.
3. In large bowl, stir all Frosting ingredients until smooth. Spread over bars.
4. In small microwavable bowl, microwave all Glaze ingredients on High 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Prep Time:10 min
Start to Finish:1 hr
Makes:36 bars

HAPPINESS

The feeling that is happiness
Comes from an inner sun.
Its warmth conveys to us the sense
Life's struggle we have won.

Just like the sun we make the warmth
With our activities
That reach out to the limits of
Innate capacities,


To others and to God as well;
And all at the same time.
The warmth created then gives life
It's reason and its rhyme.

Attempts to gather things of life
We think make happiness
Will fail because there's not enough
To fill the emptiness.

Say "reaching out..." becomes a score.
Then happiness will be
Just playing all the notes of it
In perfect harmony.

We 'play' ourselves but join as well
Together in our 'band'.
When there's just happiness perhaps
We'll see in it God's hand.

HUMMINGBIRDS
SWEET NECTAR


I fed the hummingbirds today.
I can't for certain tell you why.
They're such inspiring little birds.
I like to see them round me fly.

A brain small as a grain of rice;
A 'finger' flown by two inch wings;
To see them hover, dart about;
Is one of the most awesome things.

The Rufus has a bib that glows
Just like a pretty hologram.
And when he shows his neck to us
He says with beauty, "God I am".


If two decide they can not share
They start to hover face to face
And then a helix they create
As they fly straight up into space.

Now as I think the more I feel
The reason why I like these birds;
They could be angels in disguise,
A flock of little flying words.

please visit Sandy Sandy's Spirit Art

see EAGLES' VISION

cooking

Peach Cobbler

1/2 cup butter
1 cup flour
1 cup sugar
3/4 teaspoon baking powder
pinch salt
1/2 cup milk
1/2 teaspoon vanilla
3 cups fresh peaches
1 cup sweet anne cherries - pitted (optional)
1 additionall cup or less sugar depending on the sweetness of your peaches

Preheat oven to 350 degrees. Add peaches with sugar to a pan and heat gently, adjusting sugar to taste.

Melt butter in 10″ baking dish. Mix flour, sugar, baking powder and salt. Add the vanilla and milk, stir in until blended. Spoon over melted butter.

Spoon warmed peaches over batter. Sprinkle cherries if using over top.

Bake in a 350 degree oven 30 - 35 minutes until crust is golden brown. Crust will rise to the top and lightly brown.

Serve warm of cold.

Traveling in Amish Country

Lemon Chicken with Mushrooms

* 4 boneless chicken breast halves, skin removed
* 1/3 cup flour
* 1/8 tsp. freshly ground pepper
* 1/4 teaspoon garlic powder
* 1/8 teaspoon paprika
* 2 tablespoons olive oil
* 1 tablespoon butter
* salt
* 4 ounces fresh sliced mushrooms
* 4 green onions sliced
* 2 tablespoons dry Marsala wine or a dry Chardonnay
* 2 tablespoons fresh lemon juice
* freshly chopped parsley, for garnish

PREPARATION:
Place chicken breast halves between sheets of plastic wrap; gently pound to thin to an even thickness. Combine flour, pepper, garlic powder, and paprika in a plastic food storage bag. Add chicken and coat well; shake excess flour mixture off.
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In large skillet, heat olive oil and butter over medium heat. Sauté chicken breasts for 3 to 4 minutes per side, turn and sprinkle with a little salt. Place on platter and cover with foil to keep warm.

Add mushrooms to the skillet with a little more butter, if needed. Sauté for 3 minutes, until browned and tender. Add green onions and sauté 1 minute longer. Add Marsala wine and lemon juice; simmer for 1 minute. Put chicken back in skillet; simmer for 1 minute longer.

Arrange chicken on platter; pour sauce and mushrooms over the chicken and garnish with a little chopped parsley.

Serves 4.

Scalloped Corn

1/2 cup chopped green pepper
1/4 cup chopped onion
5 tablespoons butter, divided
2 cups soft bread crumbs
2 cans (8-1/2 ounces each) cream-style corn
1 can (11 ounces) whole kernel corn, drained
2 eggs
1/4 cup dry bread crumbs

In a large skillet, saute green pepper and onion in 4 tablespoons butter until tender. Stir
in the soft bread crumbs, corn and eggs. Transfer to a greased 8-in. square baking dish.
Melt the remaining butter; toss with dry bread crumbs. Sprinkle over casserole. Bake,
uncovered, at 350° for 25-30 minutes or until bubbly.

Yield: 5 servings."

Cheesy Turnip Bake

Serves: 6

4 large turnips — sliced, chopped, or grated
1/4 cup butter
1 tablespoon onion — minced
1 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 teaspoon minced garlic
1 cup shredded cheddar cheese
1/4 cup parmesan cheese
1 tablespoon fresh parsley — chopped

Prepare turnips, (I used parboiled, frozen diced turnips, thawed, and pulsed in food processor until coarsely chopped.) Place in a greased shallow 2-qt. baking dish.

In a small saucepan, heat butter, onion, garlic, salt, thyme and pepper until the butter is melted. Drizzle over potatoes. Mix together and mix in cheeses. Sprinkle more cheese over all. Cover and bake at 425 degrees for 45 minutes or until tender.

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