Cream Puffs

These are so sophisticated looking but they are really pretty easy to make. They never seem to last long around our house though... they are definitely a family favorite!

2 (3.5 ounce) packages instant white chocolate pudding mix
2 cups cream
1 cup milk

1/2 tsp. vanilla

1/2 cup butter (1 cube)
1 cup water
1/4 teaspoon salt

1 Tbsp. sugar
1 cup all-purpose flour
4 eggs

1 tsp. vanilla

Mix together the instant pudding mix, vanilla, cream and milk. Cover and refrigerate to set.
Preheat oven to 425 degrees.
In a large pot, bring water and butter to a rolling boil. Stir in flour, sugar and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl and let cool for approx. 10 minutes. Using a wooden spoon or stand mixer, add vanilla and beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto parchment covered baking sheet.
Bake for 10 minutes in the preheated 425° oven, reduce temp. to 375° and bake an additional 15 minutes until golden brown. Turn oven off and crack the door and let them sit for 5-10 minutes. Centers should be dry. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells. Dust with powdered sugar or drizzle with chocolate glaze before serving.

Note: I haven't ever had any problems with them collapsing but if you do, you can remove them from the oven after baking and poke with a toothpick to make sure the steam escapes. The easiest way to ensure uniform size is to use a cookie scoop. Our favorite filling is the White Chocolate pudding but they are also excellent with coconut cream, lemon or chocolate pudding. They freeze well also. Makes 30-35 small puffs.
They can also be used for chicken salad etc... just eleminate the sugar and the vanilla in the dough.

Grandma's Fruit Salad

1 (29 oz.) can fruit cocktail drained
1 sm. can pineapple tidbits drained
1 (14 oz.) can mandarin oranges drained
2-3 bananas
2-3 c. mini marshmallows
1 small pkg. instant coconut cream pudding
8 oz. cool whip thawed

Open cans of fruit and put in a stainer to drain liquid. Mix pudding according to directions on box and refrigerate for a few minutes. In a large bowl mix together fruit, sliced bananas and marshmallows. Remove pudding from fridge and stir in cool whip. Add pudding/cool whip mixture to fruit mixture and stir well. Serve immediately or refrigerate until ready to use. It is best on the same day you make it.

Note: I got this recipe from my mom. We always had it at Thanksgiving and other occasions throughout the year. I remember requesting it one year for my birthday dinner. Brian requested it this year for our Easter dinner so I thought I should probably post the recipe! Enjoy!!!

Garlic Prime Rib

1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme


Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
Preheat the oven to 500 degrees F (260 degrees C).
Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Note: Make sure your oven is clean before you cook anything on 500°! We have made it a tradition in our family to have Prime Rib for our Christmas Eve dinner and this has become our favorite recipe. They say to plan about 1 lb. per person but I wouldn't cook anything bigger than a 10 lb. roast. If I need more than 10 lbs. I do two roasts and cook them at the same time. I also have the butcher separate the rib rack from the meat and then tie them together (I do un-tie it before cooking but still leave the bones in the pan. That way, the meat sits on the bones and up off the bottom of the pan. Enjoy!

Zucchini Brownies

2 cups zucchini, shredded and drained
2 cups white all purpose four, sifted
1½ cups white granulated sugar
1 teaspoon salt
1½ teaspoon baking soda
½ cup baking cocoa
½ cup oil
2 teaspoons vanilla extract
¾ cups walnuts, chopped - optional

Preheat oven to 350° Sift all dry ingredients together. Combine zucchini, oil and vanilla. Blend in dry ingredients and mix well.Spread into a greased 9" X 13" baking dish. Bake for 35 minutes.

Pumpkin Fluff Dip

1 (16 oz. ) can pumpkin (solid pack)
1 (3 oz.) vanilla pudding (dry)
1 (12 oz.) cool whip
1 tsp. pumpkin pie spice

Mix together. Serve with Ginger Snaps, Graham Cracker Sticks, apples,bananas, etc.

Breadsticks

1 T. yeast
2 T. sugar
1 1/2 c. warm water

Add yeast and sugar to water and set aside. Then add:

1/2 t. salt
3 c. flour

Knead 3 minutes and let sit for 10 minutes. Melt 1 stick of butter. Pour half on cookie sheet. Roll out dough (it will be very soft and a bit sticky...use lots of flour if needed.) Place on cookie sheet and pour the rest of the butter on top of dough. Sprinkle with garlic salt and parmesan cheese. Cut with pizza roller; use a knife on the edges. Raise 10-20 minutes. Bake at 375 degrees for 20 minutes. You can also make these ahead of time and refrigerate. Take out 1 hour before baking.

Bread Machine Pizza Crust

3/4 c. water
1 T. oil
1 T. sugar
1/2 t. salt
1 T. dry milk
2 1/4 c. flour
1 t. active dry yeast

Add ingredients in order and use "dough" program on bread machine. Roll out and add toppings. Bake at 425 for 20 minutes.

Sweet and Sour Chicken

From the kitchen of Brandy Berlin

4 eggs
1/2 c. flour
1/2 tsp. salt
1/2 tsp. pepper
4 boneless, skinless chicken breasts cut up into bite size pieces
oil for frying
1 large can pineapple chunks
2 tbls. cornstarch
1/4 c. vinegar
2/3 c. sugar
1/4 c. soy sauce
1 green pepper cut into strips
1/2 c. carrots in chunks or slices


Chicken:
Beat eggs in bowl then add flour, salt, and pepper. Dip chicken in mix. Deep fry till golden brown and chicken is completely cooked. Drain on paper towel.
Sauce:
Drain pineapple, putting juice in saucepan adding enough water to make 1 cup. Blend with sugar, cornstarch, soy sauce, and vinegar. Stir with wire whisk and boil for 1 minute, stirring constantly. Cook green pepper and carrots in 1 tbls. of oil until tender then add chicken and pineapple. Pour sauce over everything.

Jazz Pizzazz Dip

1 (8 oz.) cream cheese softened
1 (16 oz.)chili
1 (14 oz.) salsa
1 lb. grated cheddar cheese

In 8x8 baking dish, spread softened cream cheese evenly. Layer, chili, salsa and cheese over cream cheese. Microwave until cheese melts and layers are heated through... approx. 2-3 minutes depending on your microwave. Serve with Fritos scoops.
Optional: top with diced tomatoes and sliced olives

We love this dip!!!

Ice Cream Sandwiches

Ingredients:

Sugar cookies
Ice cream
Sprinkles

Put a scoop of ice cream between two sugar cookies and roll the edges of the ice cream sandwich in sprinkles. Immediately feed ice cream sandwiches to your children who lick the sprinkles off and ask to roll it in sprinkles again… or wrap in plastic wrap to store in the freezer.

Fluffernutter Sandwiches

Marshmallow creme fluff
peanut butter
2 slices of bread

Spread peanut butter on one slice of bread and marshmallow fluff on the other slice of bread.
put together and eat! Yummy after school snack.

No Bake Cookies

2 cups. Sugar
3 tbls. unsweetened cocoa
1/2 cup. margarine
1/2 c. milk
1 pinch of salt
3 cups. Quick oats
1/2 cup. Peanut butter
1 tsp. Vanilla

In a saucepan melt butter add sugar, cocoa, milk and salt. Bring to a Rapid boil for 1 minute. Quickly add peanut butter and oats. Drop by spoonfuls onto wax paper and let them cool.

Snickers Candy Apple Salad

3 red Apples (Gala work the best)
3 green Apples
1 16 oz. cool whip
1 8 oz cream cheese
1 pkg. Mini snickers candy bars
1 tsp vanilla

In large mixing bowl mix together the cream cheese, Cool whip and whip until smooth and creamy (if cream cheese is not room temp it will be clumpy) Add 1 tsp vanilla, and I sprinkle a little sugar into mine to sweeten it up.
Cut your Snicker bars and Granny Smith apples into bite size pieces. ( I put snickers in freezer for about an hour before I chop them it's a lot easier). Add to cool whip mixture and mix it all in.

Marinated Turkey or Chicken

Turkey breasts, cut into chunks or chicken tenders
3 c. 7-up (2 cans)
2/3 c. soy sauce
1/4 c. oil
minced onion
garlic salt
salt and pepper

Mix 7-up, soy sauce and oil. Sprinkle with onion, garlic salt, salt and pepper. Add turkey or chicken and let marinate in refrigerator overnight or at least 10 hours. Barbeque on the grill over medium-low heat.

Brown Sugar Muffins

1/2 c. butter or margarine
1 c. brown sugar
1 egg
1 tsp. vanilla
1/4 tsp. salt
2 c. flour
1 tsp. baking soda
1 c. milk

Cream butter and sugar. Add egg and vanilla. Add dry ingredients and milk. Mix well. Pour batter into greased muffin tins about 2/3 full. Bake at 375° for 15 minutes.

These muffins go well with any soup! They are also good for breakfast... one of our favorites!

Chocolate Icing

1 c. sugar
3 T. cornstarch
2 T. cocoa
1/4 tsp. salt

Mix together.

Bring 1 c. water to a boil. Pour dry mixture into boiling water stirring constantly over med-low heat. Remove from heat and add:

1 Tbsp. butter (the real stuff:)
1 Tbsp. vanilla

Pour over cake while still warm.

Waldorf Astoria Red Cake

1 c. shortening
1 1/2 c. sugar
2 1/4 c. flour
1 tsp. salt
1 tsp. soda
1 tsp. vinegar
1 c. buttermilk
2 tsp. cocoa
2 oz. red food color (water can be substituted for 1 oz of food color. It is still red, red)
3 eggs
1 tsp. vanilla

Cream sugar and shortening. Beat eggs and add. Mix cocoa & food coloring and add. Add dry ingredients alternately with buttermilk. Add vanilla & vinegar. Bake in 1,2 or 3 layers at 350 degrees for 20-25 minutes, or until toothpick inserted in center comes out clean. Frost with butter cream frosting or chocolate icing.

I like it both ways but my kids like it with butter cream frosting better!

Sugar Cookies

Recipe from the kitchen of Leah Smith

1 c. butter
2 c. sugar
2 eggs
2 tsp. vanilla
1 Tbsp. lemon juice
1/2 tsp. lemon peel
1 c. sour cream
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. nutmeg
5 1/2 c. flour

Cream butter and sugar. Add eggs, vanilla, lemon juice, lemon peel and sour cream. Mix well. Stir in dry ingredients. Roll out onto floured surface and cut into shapes. Bake at 350° for approx. 9 min. Let cool and frost.

Peanut Butter Crackles

3/4 c. margarine
3/4 c. brown sugar
3/4 c. sugar
3/4 c. peanut butter
1 egg
1 tsp. vanilla
1 3/4 c. flour
1/2 tsp. salt
1/2 tsp. baking soda

Cream margarine, brown sugar, sugar & peanut butter until creamy. Add egg and vanilla. Mix in dry ingredients. Roll into balls and then roll into sugar. Bake at 350° for 10-12 minutes or until tops crackle:). Remove from oven.

Variation: As soon as you remove cookies from oven, press a milk chocolate Hershey's kiss in the center of each cookie. Allow to cool completely.

I always double this recipe when I make them. When I double them, I usually use 1 c. butter flavor Crisco and 1/2 c. (1 cube) of margarine. I always bake with Imperial margarine too:). This is my all-time favorite Peanut Butter cookie recipe!

Baked Pork Chops

6 pork chops
1 tsp. garlic powder
1 tsp. seasoning salt
2 eggs, beaten
1/4 c. flour
2 c. Italian style bread crumbs
4 Tbsp. olive oil
1 can cream of mushroom soup
1/2 c. milk
1/2 c. chicken broth
1 small can sliced mushrooms drained

Preheat oven to 350°. Season pork chops with garlic powder and seasoning salt. Place beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg and coat liberally with bread crumbs. Heat the oil in a skillet over medium heat. Fry the pork chops until browned on both sides. Layer the pork chops in a 9x13 inch pan and cover with foil. Bake in preheaded oven for 1 to 1 1/2 hours depending on the thickness of the pork chops. While chicken is baking, combine the soup, milk and broth with the drippings left in the skillet. Add mushrooms. To serve, drizzle gravy/sauce over pork chops.

I substitute granulated garlic for the garlic powder in this recipe. The pork chops are always tender.

Chocolate Chip Cookies

1 c. butter flavored crisco
3/4 c. sugar
3/4 c. packed brown sugar
1 tsp. vanilla
2 eggs
2 c. milk chocolate chips
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt

Cream butter and sugars. Add eggs and vanilla and mix until creamy. Add dry ingredients then chocolate chips. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375° for 9-11 minutes or until just barely starting to brown. Remove from cookie sheet and cool on a wire rack. Makes about 5 dozen cookies.

Variations: for a richer cookie, you can use 1 cup brown sugar and 1/2 cup white sugar or 1 1/2 cups brown sugar.
You can use semi sweet chocolate chips or white chocolate chips or a combination.

S'mores

8 c. golden grahams cereal
6 c. mini marshmallows
1 1/2 c. chocolate chips
1/4 c. corn syrup
5 Tbsp. butter or margarine
1 tsp. vanilla

Butter 13x9 pan. Measure cereal into large bowl. Microwave 5 c. of the marshmallows, the choc. chips, corn syrup and butter in large bowl uncovered for 2-3 minutes, stirring after every minute, until mixture can be stirred smooth. Stir in vanilla. Pour over cereal in bowl. Quickly toss until evenly coated. Stir in remaining 1 c. marshmallows. Press into pan using a buttered spoon. Let stand uncovered for at least 1 hour. Cut into squares.

This is another recipe from Loralee Reary! So good!

Vanilla Ice Cream

5 eggs (or 1 1/4 c. pasteurized liquid egg)
2 (12 oz.) can evaporated milk
1 c. heavy whipping cream
1 can sweetened condensed milk
2 tsp. vanilla
1 c. sugar
2 (3.5 oz.) pkg. vanilla instant pudding mix
4 c. milk

In large bowl mix all ingedients except for milk with an electric mixer. Mix until smooth. Pour into freezer canister of ice cream maker and add 4 cups milk or just enough to bring mixture to the fill line. Freeze according to manufacturer's directions.

The combinations you can make with this recipe are endless!
Substitute lemon instant pudding for the vanilla for lemon ice cream.
Substitute cheesecake pudding for the vanilla and add frozen raspberries.
Try white chocolate pudding with chopped oreos or chopped butterfingers.

Green Bean Casserole

2 (15 ounce) cans cut green beans, drained
3/4 cup milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (2.8 ounce) can French fried onions
salt and pepper to taste

Preheat oven to 350 degrees
In a medium casserole dish mix together green beans, milk, cream of mushroom soup, and 1/2 of the can of onions.
Bake for 25 minutes in the preheated oven, until heated through and bubbly. Sprinkle remaining onions over the top, and return to the oven for 5 minutes. Season with salt and pepper to taste.

Easter Birds Nests

For the nest I use Kathys rice krispies recipe
1 cube margarine
2 16 oz. bags mini marshmallows
11 c. rice krispies
Melt margarine and add mini marshmallows. Stir until melted. Remove from heat and stir in rice krispies until well coated.
Form little birds nests with rice krispies, And place on wax paper.

Grass
1 bag shredded coconut
green food coloring

Put coconut in 1 gallon plastic storage bag, put 5 or 6 drops of food coloring in bag. Close and shake and work coconut and food coloring together until mixed well. Place in birds nest and add cadbury mini eggs and marshmallow peeps.
My boys love to make these for Easter!

Baked Potato Ice Cream

1 Pint Vanilla Ice Cream
Cocoa Powder
Whipped Topping
Yellow Frosting

For the "butter" frosting:
Directions
Line the inside of a cover of a butter dish with plastic wrap. Fill the cover completely with yellow frosting and freeze until hard. Lift the "butter" out of the cover using the plastic wrap. Cut into squares.
For the potato ice cream:
Have a sheet pan covered with plastic wrap. On 1/2 of the pan, place the pint of ice cream down on its side. Fold the plastic over the ice cream and make a seal.
Using your hands, quickly form the ice cream into a potato shape. Then, create a wedge across the length of the potato. Tightly twist the ends of the plastic wrap and make knots at each end, like a mozzarella ball.
Place the ice cream in the freezer until it hardens, about 20 to 30 minutes.
Remove the ice cream from the freezer, unwrap and dust all over with cocoa powder. Fill the wedge with whipped topping and place a pat of "butter" frosting on top. Serve immediately

Brian's Grandpa gave me this recipe. He thought that I would appreciate its humor. It's a really fun thing to do with your kids.

Cafe Rio Style Pork Roast

5 pound pork roast
1 can Dr. Pepper
1/2 cup soy sauce
1 cup Condies Salsa
1 cup brown sugar

Put roast in crock pot, pour Dr. Pepper, Soy sauce, and Salsa over pork. Cook for 6 to 8 hours.
If frozen cook for 8 to 10 hours or until pork shreds easily with fork.
Serve in tortilla shells with your favorite toppings.

Toppings
Sour cream
Leafy lettuce
Black Beans
homemade Salsa
Avocados
Cheese

Grandma Smith's Famous Butterscotch Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter flavored Crisco softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) butter scotch chips
2 tsp. orange zest

COMBINE flour, baking soda and salt in small bowl. Beat butter flavored Crisco, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and orange zest. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

Hungry Jack Casserole

1 lb. hamburger
1 tsp. salt
1 T. minced onion
1 16 oz. can pork & beans
3/4 c. Barbeque sauce (KC Masterpiece is my favorite)
2 tsp. brown sugar
1 c. shredded cheese
1 tube biscuits

Season and Brown hamburger, drain. Stir in all ingredients except for biscuits. Heat until bubbly. Pour into glass baking dish. Arrange biscuits on top of bean/hamburger mixture. Bake at 375° for 25-30 minutes.

Spritz Cookies

1 c. butter (2 squares) Grandma Berlin uses Imperial Margarine:)
3/4 c. sugar
1 egg (or 2 yolks)
2 1/2 c. flour
1/2 tsp. baking powder
1/8 tsp. salt
1 tsp. almond

Cream butter adding sugar gradually. Add the egg & mix well. Add dry ingredients and almond extract. Force through cookie press. Bake at 375° 7-8 minutes.

These are my favorite holiday cookies... especially when Grandma Berlin makes them:).

Additional notes... Beat margarine for a few minutes to make it light and fluffy before adding sugar. Beat another couple of minutes after adding the sugar. Mix well after eggs and then add the rest of ingredients. Spoon flour into measuring cup and level off. In my oven 9-10 min. @ 350 was perfect! Let them cool on the cookie sheets before transferring them to a cooling rack.

Chicken Cordon Blue Bake

2 boxes Stove Top stuffing
12 chicken tenders cooked and diced
8 slices deli ham (chopped into pieces)
Swiss cheese
2 cans cream of chicken
1 cup milk

Make Stove Top stuffing and put in the bottom of 9x13 pan. Place diced chicken pieces on top of stuffing evenly on top. Sprinkle ham pieces over chicken. cover with swiss cheese slices.
I mix 2 cans cream of chicken with 1 cup milk and I pour it over the entire chicken bake, Bake at 350 degrees for about 25 minutes or until cheese is melted.

Play Dough Cookies

3/4 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
assorted colors of paste food coloring
24 lollipop sticks

In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.
In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
Preheat oven to 350 degrees . Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.
Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.

Apple Pie Filling

10 c. water
4 1/2 c. sugar
3 heaping tsp. cinnamon
1 c. cornstarch
1/4 tsp. nutmeg
1 tsp. salt
1 Tbsp. lemon juice

Bring all ingredients to a boil except for lemon juice. Boil it until it is clear and thickens. Add lemon juice.

Peel, core and slice apples (Pampered Chef has a gadget that does all of these steps at the same time... it is great!). Fill quart bottles 1/2 full of apples then cover apples with filling (work with just one jar at a time). Fill the rest of the jar with apples and then more filling leaving about 1/2 inch of space at the top. Put lids on jars and process for 20 minutes.


Topping for Apple Crisp

1 c. oats
3/4 c. brown sugar
1/2 c. flour
1 cube melted butter

Mix together and sprinkle over Apple pie filling (1 qt. jar) in 9x9 inch pan. Bake at 350° for 30 minutes.

This pie filling is SO much better than anything you can buy in the stores! It takes some time but it is so worth it!

Note: Update October 2017
Ball says that cornstarch is no longer safe for canning. It is recommended to substitute the cornstarch with clear gel or ultra gel. When using these products, you will need to increase it from a cup of cornstarch to 1 1/2 cups of ultra gel. I haven't tried the pie filling with clear gel yet, just the ultra gel.

Rosy Grape Jelly

2 c. cranberry juice
3/4 c. grape juice
1 pkg. powdered pectin
3 1/4 c. sugar

Mix thoroughly both juices and the pectin in a saucepan (no lumps). Bring to a boil stirring constantly. Stir in sugar. Bring to a boil and boil for 1 minute. stirring constantly. Skim off bubbles. Let jars stand 1 hour, then cover. Refrigerate up to 3 weeks or freeze up to 6 months. Makes 7 5 oz. glass jars.

This recipe is Joan's! She made it for us one Christmas and I have been making it ever since. It is so pretty and tastes great!

Better Than Sex Cake:)

1 (18.25 ounce) chocolate fudge cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed

Bake cake according to package directions for a 9x13 inch pan, cool for 5 minutes. Make holes with end of fork across the top of the cake, making sure not to go through to the bottom. Slowly pour sweetened condensed milk and caramel topping over cake, letting it sink into the slits; Next put on cool whip then sprinkle the crushed chocolate toffee bar chunks and swirls of caramel topping. Let cake cool completely Refrigerate and serve right from the pan!

Toffee Apple Dip

1- 8 oz. Cream cheese
1/2 cup. brown sugar
1/4 cup. white sugar
1 pkg. skor chips
1 tsp vanilla

Mix cream cheese, Brown sugar, Sugar, and vanilla together. Add Skor or Heath bits. Serve with apple slices.

Zucchini Bread

From the kitchen of Mary Blanchard

2 c. shredded zucchini
3 c. flour
1 c. oil
1 c. sugar
3 eggs
1/2 tsp. soda
1 tsp. baking powder
1/4 c. orange juice
3 Tbsp. grated orange peel
1 tsp. vanilla
1 c. nuts (otional)

Mix dry ingredients together then add everything else. Bake at 350° in loaf pan with foil over the top for approx. 30-40 minute... just let it barely start to get brown.

Frosting-
1/3 cup butter
4 1/2 cups powder sugar
1/4 cup milk
1 1/2 tsp. vanilla
beat until fluffy
serve over warm bread

Grandma Jenkins Gingerbread Men

1 c. shortening
1 c. sugar
1/2 c. molasses
4-5 c. flour
2 tsp. baking powder
2 eggs
1 tsp. cinnamon
1/2 tsp. soda
1/2 tsp. salt
2 tsp. ginger
1/2 tsp. cloves
1/2 c. milk

Cream shortening, add sugar and beat well. Add beaten eggs and molasses. Sift flour, salt, ginger & baking powder. Add to mixture. Add remaining ingredients. Roll and cut into shapes. Bake at 375° for 8 minutes. These cookies are a favorite of both Jeff and Glen!

The holidays would just not be the same without Grandma Berlin's Gingerbread Men! This is a recipe from Grandma Berlin's mom (Grandma Jenkins:)... definitely a keeper!

Bananas Foster

2 cubes butter (the real stuff)
2-3 tsp. cinnamon
2 c. sugar

Melt butter - add sugar and cinnamon. Cook for approx. 3 minutes over medium heat. Add 1 c. water and continue to simmer 3-4 minutes longer. Add bananas sliced lengthwise about the last 1-2 minutes of cooking. Serve over ice cream.

Not everyone in our family likes bananas so we don't add the bananas to the sauce. It is good without the bananas too.

A Touch of Honey Milkshake

4 big scoops Vanilla Ice Cream
1 c. milk
1 Tbsp. Peanut Butter
1 lid of vanilla (1 tsp.)
1 Tbls. Honey

Blend all ingredients in blender. Serves one. This recipe was one of Brian's favorites!