Peanut Butter Spritz Cookies

1/2 cup butter
1 cup peanut butter
1 cup brown sugar
1/4 t salt
1/2 t baking soda
1 t vanilla extract
` large egg
1 3/4 cups flour
chocolate chips

If your using a cookie press, place your sheet pans in the refrigerator or freezer while making the dough. Your cookies will deposit more easily onto a cold surface.

Preheat your oven to 375. Beat together the butter, peanut butter, brown sugar, salt, baking soda and vanilla. Beat in egg, then the flour. Place the dough in the barrel of a cookie press.
Bake the cookies of 8 to 10 minutes. Remove from oven and place a chocolate chip in center

Stuffed Chicken Breasts

8 chicken breasts with skin
1 box stove top stuffing mix
8oz ground sausage
1 stick butter
1 egg
1 cup cooked rice
chicken broth or water to moisten
1/2 cup sliced celery
1 chopped onion

Sauce:
2 cans cream of chicken soup
1 cup sour cream
1/2 cup milk

Saute butter, celery, onion, and sausage until sausage is done. Add stove top stuffing and flavor packet, rice, and egg. Mix together. Add water or broth to make mixture moist enough to stick together.

Free skin from chicken breasts leaving one side of skin attached. Stuff dressing under skin and pull skin over to cover stuffing. Place in baking pan cover with sauce. Bake, covered with foil at
350 for 1-1 1/4 hour.

Crunchy Tuna Salad

2 cans light tuna in spring water, drained
2 cups julienne-cut jicama
1 cup sliced celery
1 cup coarsely shredded carrots
1/2 cup chopped red onion
1 1/4 cup purchased ranch salad dressing
2 cans shoestring potatoes

In large bowl, combine all ingredients except salad dressing and shoestring potatoes; mix well. Add dressing; mix well. Serve immediately, or cover and refrigerate up to 4 hours. Just before serving add shoestring potatoes.

Grandma used to make this all the time and it is tasty

Lemon Coconut Squares

A yummy twist on the usual lemon bar. Roger and I really liked these.

1 1/2 cups all-purpose flour 1/2 cup confectioners' sugar 3/4 cup cold butter or margarine 4 eggs

1 1/2 cups sugar 1/2 cup lemon juice 1 teaspoon baking powder 3/4 cup flaked coconut

Directions:

1.

In a bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press onto the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes. Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.

No Bake Chocolate Oat Bars

1 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup semisweet chocolate chips
1/2 cup peanut butter

Grease a 9x9 inch square pan.
Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Spicy Oatmeal Raisin Cookies

This is one of my favorite cookie recipes. They are very tasty!

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour 1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

Puffy French Toast

This is the first french toast I ever had. It's a little different, but delicious, even though it is fried, so not as good for you. I guess it is kind of like a combination of french toast and funnel cake together.

Sift together:
1 cup flour
1 1/2 tsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon

Blend in:
1 cup milk
1 egg

Beat until smooth. Cut bread slices in half. Dip bread into batter, then fry in hot oil, turning once, until golden brown on both sides. Serve with syrup and/or powdered sugar.