Pumpkin Cookies(This recipe is already doubled in order to use the full can of pumpkin and then freeze some of the dough for later use)

1 cup shortening
3 cups sugar
1 can (15oz.) of pumpkin
2 eggs
2 tsp. vanilla
5 1/4 cups flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
1 tsp nutmeg
1 tsp cinnamon
1 package (12oz) of chocolate chips
(nuts optional)

Blend shortening and sugar. Stir in pumpkin, eggs, and vanilla. Add flour, salt, soda, powder, nutmeg, cinnamon and mix well. Add chocolate chips. Place on lightly greased pan (or use parchment paper) bake at 350 degrees for 10-12 minutes.

2010 Christmas Soups From Progressive Dinner

Two soups from 2010 RS Christmas Progressive Dinner

Chili
Serves 6-8

1 ½ pounds ground beef (about 2 cups pre-cooked)
1 ½ cups chopped onion
3-4 cloves garlic, minced
32 oz can diced tomatoes
32 oz can dark red kidney beans, drained
16 oz can tomato sauce
1 Tablespoon chili powder
1 teaspoon dried basil, crushed
2 Tablespoons brown sugar
½ teaspoon salt and pepper
In a large saucepan cook ground beef, onion, and garlic till meat is brown. Drain fat. (If using pre-cooked ground beef, than brown onion and garlic in a little olive oil before adding the rest of the ingredients).
Stir in undrained tomatoes, and drained beans. Add rest of ingredients and bring to a boil. Reduce heat and simmer for at least 20 minutes.



Broccoli and Cheese Soup (for bread bowls)(bread bowls bought from King Sooper’s bakery)
Serves 8-10
(use at least a 6 quart pan)

Bring to a boil:
3 quarts water (12 cups)
4 Tablespoons chicken bouillon granules
Reduce heat to medium and add:
5-6 cups of fresh broccoli crowns, cut into small pieces
Cook until broccoli is tender (approximately 10 minutes).
Meanwhile, in separate sauce pan, melt on low:
3 cubes of butter
Then add to the melted butter:
1 cup and 2 Tablespoons of flour
Stir the butter and flour mixture into the water and broccoli mixture and stir until smooth
Add:
15 oz jar of Cheese Whiz
Stir until mixture comes back to a boil and the Cheese Whiz is melted.
Either serve or place in crockpot on lowest setting until ready to serve.

Homemade Ranch Dressing Shauna Thompson

1 C. Mayonaise
1/2 C. Sour Cream
1/4- 1/2 C. Buttermilk
1/2 tsp. Dried Chives (Fresh in the summer)
1/2 tsp. Dried Dill Weed
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Dried Parsley (fresh in the summer)
1/8 tsp. Seasoning Salt
1/8 tsp. Pepper

(If you love Cilantro as much as I do add about 1 Tbs. chopped to mix)

Combine all ingredients in a mason jar, shake well and refrigerate. Enjoy! This recipe by Sherelle christensen.

Mango Black Bean Salad Raydene Slater

2 Ripe Mangos Cut Into Bite Sized Pieces
2 Cans Black Beans
1/4-1/2 C. Chopped Red Onion
1 Bunch Cilantro Chopped
Juice Of 2 Limes
Salt

Mix all together. Enjoy!

Pasta Salad Judi Beech

1 Package Rotoni Pasta Cooked and drained
Chopped Vegetables to your liking
1 Bottle Italian Salad Dressing
Cut Up Pepperoni
Grated parmesan Cheese

Cook pasta and drain. Cut vegetables and pepperoni. Mix all together and add salad dressing and parmesan cheese. Enjoy!

Oreo Truffles Lanita Wimer

1 Package Double Stuff Oreos
1 Package Cream Cheese, Softened
1 Package White Almond Bark Or Melting Chocolate

Run Oreos through the food processor or blender until fine crumbs. hand Mix with softened creem cheese. Roll into balls. Chill for 1 hour. Melt almond bark or chocdolate according to directions. Dip balls into chocolate and cover. chill for 10 more minutes. Serve and enjoy!

Gaye's Microwave Fudge Paula McBride

4 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1/2 cup butter
1/4 cup milk
2 teaspoons Vanilla extract

Grease a 9x9 inch dish.
In a microwave safe bowl, stir together confectioners' sugar and cocoa. Pour milk over mixture and place butter in bowl. Do not mix. Microwave until butter is melted, 2 minutes. Stir in vanilla and stir vigorously until smooth. Pour into prepared dish.
Chill in freezer 10 minutes before cutting into squares.


Cook Time: 2 min.
Ready in 15 min.
Yields: 12 servings.
2 teaspoons vanilla extract

Dark Chocolate Ginger Crinkles Karen Meacham

Makes 3 dozen. Bake time 35 min.

1 stick (4 oz) unsalted butter
4 oz unsweetened chocolate, ½ c. chopped
1 3/4 cups granulated sugar
1 1/2 cups flour (I added an extra 1/3 cup, otherwise cookies were too flat)
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large eggs, beaten
3/4 c. candied ginger, finely chopped (optional)
1/2 cup semisweet mini choc chips
1 cup confectioner's (powdered) sugar
1. In a medium saucepan, melt the butter and unsweetened chocolate over medium heat, stirring until smooth; let cool for 10 minutes.
2. Preheat oven to 350 degrees; line 2 large cookie sheets with parchment paper. In a large bowl, whisk together the granulated sugar, flour, cocoa, baking powder, baking soda, and salt. Whisk the eggs into the butter mixture, then stir into the dry ingredients until incorporated; stir in the ginger and chocolate chips.

3. Place the confectioner's sugar in a wide bowl. Shape half of the dough into 1-inch balls, then coat with the confectioners' sugar. Place the cookies about 2 inches apart on the prepared cookie sheets. Bake, switching and rotating the pans after about 10 minutes, until the cookies puff and crack, 14 to 17 minutes total. Let cool for a minute before transferring to racks to cool completely. Repeat with remaining half of the dough.

Chocolate Brownie Cookies Lanita Wimer

1 Pkg. Brownie Mix
2 Pkgs German Chocolate Cake Mix
3 Eggs
3/4 C. Oil
3/4 C. Water

Mix all ingredients together. Will be a stiff dough.
Drop by spoonfuls on to cookie sheet.
Bake 350 degrees for 10 min.

French Butter Creams Barbara Sylvester

1/2 cups powdered sugar1 tsp. baking soda1 tsp. cream of tartar1/4 tsp. salt1 cup softened butter or marg.1 egg1 tsp. vanilla2 1/4 to 2 1/2 cups white flourIn a large bowl, combine sugar, baking soda, cream of tartar, salt, butter, egg an vanilla. Mix on low for about 1 minute.
Add flour; blend on low speed until well mixed. Chill dough for about 15 to 30 min.
Shape chilled dough into 3/4 inch balls. Place on greased cookie sheet about 2 inches apart. Flatten with a fork and sprinkle with sugar.
Bake at 350 degrees for 5 to 8 minutes. Do not over bake! Makes 4 dozen cookies.
These cookies will just melt in your mouth! Your can sprinkle with colored sugar if you want a more festive look.

Magic Bars Pam George

1 stick butter or margarine
1 1/2 cups graham cracker crumbs
1 14 oz can sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 1/2 cups baked coconut
1 cup chopped walnuts
Makes 24 to 36 bars
Preheat oven to 350 F (325 F for glass dish)
In 9x13 inch baking pan, melt butter in oven
Sprinkle crumbs over melted butter to make a crust.

Mix remaining ingredients in a bowl. Spread evenly into 9x13 baking dish. Bake 25 minutes or until lightly browned. Cool.
Chill if desired, cut into bars. Store loosely covered at room temperature.

Mint In The Middel Jayna Prestwich

Cream together:1 1/4 cups sugar1/2 cup shortening1/2 cup butter or margarineAdd:1 tsp. vanilla1 eggStir together and then add:3 cups flour2 tsp. baking powder1/2 tsp. saltAdd:1-2 Tablespoons milk
When dough is ready...
Take a ball of dough and smash or roll it flat. (If dough is too soft, refrigerate for an hour).
Wrap the dough around an Andes Mint candy.
Use parchment paper or lightly spray pan with Pam. Cook for 10-11 minutes at 350 degrees.
When cool, drizzle melted chocolate over the top of the cookies.

Snowball Recipe Debbie Spector

1 1/2 cups all purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/4 cup powdered confectioners sugar
1 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
Topping:
1 cup powdered confectioner’s sugar, sifted
Makes about 3 dozen cookies.
In a medium sized bowl whisk together flour, cornstarch and salt. Set aside.
Using mixer, cream butter and sugar until light and fluffy (about 2 min). Mix in vanilla. Slowly add flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.
Preheat oven to 350 degrees F, place rack in center of oven. Line two baking sheets with parchment paper.
Form firm dough into 1 inch balls and space 1” apart. Bake 12-14 minutes or until the edges start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan/tray with parchment/wax paper. Sprinkle ½ cup of the confectioner’s sugar onto the paper and place the slightly cooled cookies on top of the sugar. Put the remaining ½ cup confectioner’s sugar in a fine strainer or sieve and sprinkle the tops of the cookies - or just roll the cookies in the sugar.
These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.

Molasses Cookies Judi Beech

2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 cup unsalted butter, room temperature
1 cup dark brown sugar (packed)
2 T vegetable oil
1/3 cup unsulphured molasses
1 large egg
½ tsp pure vanilla extract
Garnish:
1 cup granulated white sugar
Cream butter and sugar until light and fluffy. Add the oil, molasses, egg, and vanilla – mix well. Sift flour, baking soda, spices and salt. Add slowly to creamed mixture. Cover and chill the batter until firm (about 2 hrs or overnight).
Preheat the oven to 375. Line two baking sheets with parchment paper and place sugar in a bowl.
Roll dough into 1” balls then roll in sugar to coat. Place on baking sheet 2” apart. Using the bottom of a glass, slightly flatten cookie.
Bake 9-10 minutes or until the tops of the cookies have crinkles yet are barely dry. (They will look a little underdone.) Remove from oven and cool on a wire rack. Store airtight for up to a week.

Jam Thumbprints Judi Beech

Serves: 32 cookies
3 sticks unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 1/2 cups flour 1/4 teaspoon kosher salt 1 egg beaten with 1 T water for egg wash 7 ounces sweetened flaked coconut Raspberry and/or apricot jam
Preheat oven to 350 degrees F.
Cream together butter and sugar until just combined, add vanilla. Sift flour and salt together and slowly add to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger.
Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

White Chocolate Raspberry Crumb Bars Oh So Good! Judi Beech

1 cup (2 sticks) butter or margarine, softened
2 cups all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
11/4 cups (14-oz can) sweetened condensed milk
1/3 cup seedless raspberry jam (approximately)
1 cup white chocolate chips
Preheat oven to 350 degrees. Makes 40.
1. Beat butter until creamy then add flour, brown sugar and salt – mix well. With floured fingers, press 1 3/4 cup crumb mixture into bottom of greased 13-by-9-inch pan. Bake 10 to 12 minutes until edges are golden brown.
2. In saucepan, add semi-sweet chocolate chips and condensed milk; melt over low heat, stirring until smooth. Spread over hot crust. Sprinkle remaining crumb mixture over chocolate filling. Drop teaspoons of raspberry jam randomly over crumb mixture. Sprinkle with white chocolate chips. Bake for 25 to 30 min or until center is set. Cool on rack.

Easy Chocolate Brownie Cookies (Lanita Wimer)

1 Pkg. Brownie Mic
2 Pkgs German Chocolate Cake Mix
3 Eggs
¾ C. Water
¾ C. Oil
Mix all ingredients together. Will be thick. Shape into balls and bake 10 min @ 350. Enjoy.

Blue Cheese Puffs (Lanita Wimer)

Blue Cheese Puffs

1 pkg. Refrigerator biscuits
¼ C. Blue Cheese (1oz)
2/3 stick butter
Cut Biscuits into fourths. Place in 7x11 baking dish. Melt butter and Blue Cheese on low heat or melt together in microwave. Spoon over biscuits. Bake 400 10-20 min. Until brown and most of butter is absorbed. I usually use a 9x13 pan and use 3 cans of biscuits and then use 4 oz. blue cheese and 2 sticks b

Frog's Eye Salad (Lynette Backman)

Prep Time: 20 minutes
Start to Finish: 3 hours


Serve this old time favorite as a salad or dessert.

Ingredients:

1-1/3 cups (8 oz.) AMERICAN BEAUTY Acini di Pepe, uncooked
1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 can (20 oz.) pineapple chunks, undrained
1 can (8 oz.) crushed pineapple, undrained
1 egg, beaten
2 teaspoons lemon juice
2 cans (11-oz. each) mandarin orange segments, drained
3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries

Instructions:

In medium saucepan, stir together sugar, flour and salt.
Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture.
Cook over medium heat; stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly.
Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each).

Fun Gels (Sharlene Law)

Add 2 ½ C. Boiling Water to 4 small or 2 large pkgs of gelatin
Dissolve completely
Pour into 9x13 pan
Chill until firm
3 hours in fridge or 2o min in freezer
Dip pan in warm water about 15 seconds
Cut into squares or with cookie cutters into shapes
Mix with whipped cream or not
Add fruit if desired