Scotcheroos

1 Cup Sugar
1 1/2 Cups Light Corn Syrup
1 1/2 Cups Creamy Peanut Butter
9 Cups Rice Krispy Cereal
2 Cups Milk Chocolate Chips
1 1/2 Cups Butterscotch Chips

In a microwave-safe dish, combine sugar, syrup, and peanut butter. Microwave until mixture is smooth and sugar is dissolved (approximately 3 minutes, stirring occasionally.) Add rice cereal and mix until well-coated. Spray a cookie sheet with non-stick spray and press the coated cereal into the sheet until flat and even. Set aside.

In a microwave-safe dish, combine chocolate and butterscotch chips. Microwave until chips are melted, stirring occasionally.

Poor chocolate onto the cereal and spread evenly. Place cookie sheet into the refrigerator until chocolate has hardened (close to 10 minutes.)

Cut with a sharp knife and serve.

(I make these at work almost every day. Everyone says I make the best Scotcheroos! People come and ask for them all the time. The managers won't buy them unless I'm the baker that made them! Definitely a great dessert hit!)

Tropical Chicken Salad

2 C cubed cooked chicken
1 C chopped celery
1 C mayonnaise
1/2 tsp curry powder
1 can (20 oz) chunk pineapple, drained
2 large firm bananas, sliced
1 can (11 oz) mandarin oranges, drained
1/2 C flaked coconut
salad greens, optional
3/4 C salted peanuts or cashew halves

Place chicken and celery in a large bowl. Combine mayonnaise and curry powder; add to chicien mixture and mix well. Cover and chill for at least 30 minutes. Before serving, add the pineapple, bananas, oranges and coconut; toss gently. Serve on salad greens if desired. Sprinkle with nuts. Yield: 4-6 servings.

I made this for our spring break luncheon at Dodson's. I used one pint of some home canned chicken.

Peanut Chocolate Whirls

1/2 cup shortening
1/2 cup creamy peanut butter
1 cup Domino® or C&H® Granulated Pure Cane Sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

In a large bowl, cream the shortening, peanut butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.

Cover and refrigerate for 1 hour or until easy to handle. Turn onto a lightly floured surface; roll into a 16-in. x 12-in. rectangle.

In a microwave, melt chocolate chips; stir until smooth. Cool slightly. Spread over dough to within 1/2 in. of edges. Tightly roll up jelly-roll style, starting with a short side. Wrap in plastic wrap. Refrigerate for up to 30 minutes.

Unwrap and cut into 1/4-in. slices with a serrated knife. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 3 dozen.

(I made these a few weeks ago for a girls night. So pretty, so yummy!)

Coconut Macaroons

Ingredients:
2-1/2 cups flaked coconut
1/3 cup all-purpose flour
1/8 teaspoon salt
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract

In a bowl, combine the coconut, flour and salt. Add milk and vanilla; mix well (batter will be stiff). Drop by tablespoonfuls 1 in. apart onto a greased baking sheet. Bake at 350° for 15-20 minutes or until golden brown. Remove to wire racks. Yield: 1-1/2 dozen.

(I made these for some boys today. Big hit!)

Winter Fruit Salad with Lemon Poppyseed Dressing

1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds

1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/2 cup dried cranberries
1 apple - cored and diced
1 pear - cored and diced


DIRECTIONS
In a blender or food processor, (I use a mixer) combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.

In a large serving bowl combine the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat. (I usually just serve the dressing on the side.)

I brought this to Debra's for New Year's Day 2009.

Chicken and Buttermilk Dumplings

3 bone-in, skin-on chicken breasts (the bone and skin add flavor)
12 cups water
7 chicken bouillon cubes
1 large onion, chopped
2-3 cups sliced carrots
3 celery ribs, chopped
4 garlic cloves, minced
3/4 tsp. salt

7 T. butter
3/4 cup flour
1/8 tsp. pepper
3/4 cup half and half

DUMPLINGS:
2 cups flour
4 tsp. baking powder
4 tsp. sugar
1 tsp. salt
2 eggs
1/2 cup buttermilk
1/4 cup butter, melted

In a soup kettle, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables. (This part can be done ahead of time and refrigerated. You will need to heat the broth before you add it in the next part.)

In the same kettle, melt butter. Stir in flour and pepper until smooth. Gradually stir in broth. Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the half and half, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer.

For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter.

Drop by tablespoonfuls onto simmering mixture. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately. Serve with some fresh fruit for a complete meal.

This makes enough for two meals for our family. Everyone likes it. One of our favorites.

Sweet Roll Dough

2 T. yeast
1 cup warm water
1 cup lukewarm milk (scalded then cooled)
1 cup sugar
3/4 cup Imperial margarine
2 tsp. salt
2 eggs
7-8 cups flour

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, margarine, salt, eggs, and 4 cups flour. Beat until smooth. (I do this part with the flat beater.)

Now I put on the dough hook and mix in enough remaining flour to make dough cling to the dough hook. Knead for about 5 minutes until smooth and elastic.

Put dough into greased bowl. Cover and let rise in a warm place until double, about 1 1/2 hours.

Punch down dough. Shape, place on greased cookie sheet, and let rise until double. Bake at 350 degrees for 15-20 minutes.

This recipe makes 20 large rolls on my large baking sheet. It is a good dough for cinnamon rolls. I got it from the Betty Crocker Cookbook.

Triple Lemon Pound Cake

This recipe is from Sandra Lee. She does Semi-Homemade cooking. If you like lemon... you will love this cake.

CAKE:
1 box (18.25 oz.) lemon cake
1 box lemon instant pudding
1 cup water
4 eggs
1/3 cup vegetable oil
Zest of one lemon
6 tablespoons store bought lemon curd (found in the jam aisle)

1. Preheat oven to 350 degrees F. Butter and flour 12-cup Bundt pan or 13x9-inch metal baking pan.

2. Combine cake mix, pudding mix, water, eggs, oil, and lemon zest in large bowl. Beat for 2 minutes or until well blended. Transfer batter to prepared pan. Drizzle lemon curd on top of batter, keeping curd away from sides of pan.

3. Bake for 45 minutes or until toothpick inserted near center of cake comes out clean. Cool cake in pan on cooling rack for 15 minutes. Invert cake onto cooling rack. Place cooling rack on a cookie sheet. Cool cake completely.

LEMON GLAZE:
6 tablespoons store bought lemon curd (found in the jam aisle)
¼ cup water
2 tablespoons fresh lemon juice
3 cups powdered sugar

1. Beat lemon curd, water, and lemon juice in large bowl until smooth. Gradually add powdered sugar, beating until mixture is smooth. Drizzle glaze over cake. Transfer cake to serving platter.

Sesame Noodles

Prep Time: 5 minutes
Cook Time: 8 minutes
Servings: 2

1 tablespoon peanut butter
2 tablespoons soy sauce
Pinch cayenne pepper
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
1/3 pound thin spaghetti, cooked to al dente, drained and cooled
1 tablespoon sesame seeds
1 scallion, chopped


Whisk peanut butter, soy, cayenne, oil and sesame oil. Add noodles and toss to coat. Sprinkle noodles with sesame and scallion to garnish.

This recipe is from Rachel Ray. Really easy and delish.

Cajun Chicken Pasta

Prep Time: 15 minutes

Cook Time: 15 minutes

4 ounces linguine pasta

2 boneless, skinless chicken breast halves, sliced into thin strips

2 teaspoons Cajun seasoning

2 tablespoons butter

1 green bell pepper, chopped

1/2 red bell pepper, chopped

4 fresh mushrooms, sliced

1 green onion, minced

1 1/2 cups heavy cream

1/4 teaspoon dried basil

1/4 teaspoon lemon pepper

1/4 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon ground black pepper

2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.

Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.

In a large skillet over medium heat, sauté chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.

In a large bowl, toss linguine with sauce. Sprinkle with grated Parmesan cheese.

---I found this recipe on www.allrecipes.com. It has become a favorite for our family. The recipe says 2 servings, but there is enough sauce for 8-10 ounces of pasta.---

Chicken & Rice Tacos

1 C cooked rice
1 1b chicken, cooked and chopped
1 C salsa
1 (11 oz) can mexicorn
1 (15 oz) can black beans, drained and rinsed
1 C cheddar cheese

Mix all ingredients and heat through. Serve with sour cream and additional salsa in warm tortillas.

BYU Mint Brownies

Sugar-n-Spice, Cougareat Food Court
MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine (***I always use butter!)
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour (***I always throw in a full 2 cups of flour)
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Apple Cinnamon Muffins

1 1/2 C flour
3/4 C white sugar
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon
1/3 C vegetable oil
1 egg
1/3 C milk
2 apples, peeled and chopped

topping:
1/4 C sugar
1/4 C flour
1/4 butter
3/4 tsp cinnamon

Preheat oven to 400 degrees. Grease 12 muffin cups.

Stir together first 5 ingredients. Mix in oil, egg and milk. Fold in apples. Spoon batter into muffin cups.

In a small bowl, stir together topping ingredients. Sprinkle over unbaked muffins.

Bake in preheated oven for 20 minutes or until a toothpick inserted into center of a muffin comes out clean.

Cinnamon Quick Bread

2 C flour
1 C sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp salt
1 C buttermilk OR 1 C milk with 1 T vinegar
1/4 C vegetable oil
2 eggs
2 tsp vanilla

Topping:
4 T sugar
2 tsp cinnamon
4 tsp margarine

Preheat oven to 350 degrees. Grease one 9X5 inch loaf pan.

Mix ingredients for 3 minutes. Pour half of the batter into prepared pan. Combine ingredients for topping and sprinkle half of topping mixture over batter. Pour remaining batter into pan and sprinkle with remaining topping.

Bake for about 50 minutes or until toothpick inserted in middle comes out clean.

Apple Cinnamon Bread

1/2 C milk
3 T sugar
2 tsp salt
3 T margarine
2 packages active dry yeast (4 1/2 tsp)
1 1/2 C warm water
2 apples, peeled and chopped
4 C wheat flour
1-2 C white flour

1/2 C sugar
2 tsp cinnamon

Place milk, sugar, salt and butter in small pan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water. Add milk mixture, wheat flour and apples. Mix. Add remaining flour 1/2 C at a time. Knead in mixer until dough is smooth and elastic.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place about 1 hour until doubled in bulk.

Punch dough down and divide into three pieces. Roll out each piece into a rectangle. Brush with butter and sprinkle cinnamon/sugar mixture on top. Roll up into loaf and place in greased baking pans. Cover. Let rise in warm place until doubled in bulk. Bake at 400 degress for 30 minutes or until golden brown. Brush with butter.

Easy Pumpkin Muffins

1 1/2 c. sugar
3/4 c. oil
3 eggs
1 lb. can pumpkin (15 oz. can works fine)
1 1/2 c. flour
1 1/2 tsp. soda
1 1/2 tsp. cinnamon
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla

Measure all ingredients in a big mixing bowl. Beat together well for 5 minutes.

Add 1 c. chocolate chips - if desired.

Pour into cupcake pans (fill more than 1/2 full). Bake at 400 degrees for 18 minutes.

Basic Cream Pie

2/3 C sugar
1/2 tsp salt
2 1/2 T cornstarch
1 T flour
3 C milk
3 egg yolks, slightly beaten
1 T margarine
1 1/2 tsp vanilla

Mix sugar, salt, cornstarch and flour in a heavy saucepan. Add milk gradually, stirring well to mix ingredients. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil two minutes. remove from the heat. Slowly add half of the mixture to the egg yolks, stirring constantly. Return egg mixture to remaining ingredients in the saucepan and blend well. Boil one minute more, stirring constantly. Remove from heat; blend in margarine and vanilla. Cool (unless adding meringue), stirring occasionally. Pour into cooled pie crust. Chill thoroughly for two hours. Top with sweetened whipped cream, which you make by beating 1/2 C of whopping cream until stiff, and beating in 1 T confectioners' sugar and 1/4 tsp vanilla. Or sprinkle with shaved nuts, toasted coconut or fresh berried. Take the chilled pie out of refrigerator 20 minutes before serving; this allows the crust to b e a the peak of flavor.

COCONUT CREAM PIE

Follow the basic cream pie recipe, except fold in 3/4 cup moist, shredded coconut just before filling pastry shell. Sprinkle an additional 1/4 cup of shredded coconut on whipped cream or meringue topping (before meringue is baked so coconut will toast in the final baking). I toasted the coconut at 350 degrees until lightly browned and then sprinkled it on the whipped cream.

CHOCOLATE CREAM PIE

Follw the basic cream pie recipe, except increase the sugar amount to 1 1/2 cups and add 3 square (3 oz) of chopped, unsweetened chocolate with the milk (or add 1/2 C cocoa with the dry ingredients before adding milk). Top with whipped cream or meringue.

BANANA CREAM PIE

Follow the basic cream pie recipe, except arrange a layer of sliced bananas, 1/2 inch deep, in a pastry shell before pouring in cooled filling. Three bananas usually are adequate. If you use whipped cream topping, garnish with a ring of sliced bananas. To prevent the banans from turning brown, dip them in lemon or pineapple juice or a commercial fruit preservative containing ascorbic acid.

Basic Recipe for Pastry

Single Crust - 9 inch

1 C flour
1/2 tsp salt
1/3 C shortening
2 T water

Mix flour and salt. Add shortening. Using a pastry blender, cut the shortening into the flour mixture until the texture is the size of small peas.

Add ice cold water, sprinkling water on flour, one tablespoon at a time. Mix lightly with a fork until the flour is moistened. The dough should form a ball, but not be sticky.

Lightly flour a dough board or pastry cloth. Flatten and press the dough into a circle. Roll the pastry from the center to the outer edge until it is a large enough circle to cover your pie pan.

Fold the pie crust into fourths, transferring quickly to the pie pan. Unfold, being careful to center the pastry in the pie pan.

If you have an uneven amount of crust hanging over the edge, trim it away with kitchen shears or a knife. A 1 inch overhang is adequate. Flute edges.

Prick the unbaked shell liberally with a fork. Bake in a preheated 425 degree oven for approximately 10 minutes. Cool.

Coconut Chocolate Pie

1/2 C sugar
1/3 C cornstarch
1/4 C baking cocoa
1/4 tsp salt
1 1/2 C milk
16 miniature Almond Joy candy bars, chopped
1 tsp vanilla extract
1 pastry shell (9 inches), baked
Whipped cream

In a large saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened (mixture will thicken quickly). Remove from the heat.

Add chopped candy bars and vanilla; stir until chocolate is melted. Pour into pastry shell. Refrigerate until set, about 4 hours. Slice and serve with whipped cream. I went ahead and put a layer of whipped cream over the entire pie.

Fredricksburg Graham Bread (Grandma Velma Glenn's)

2 T. yeast

1/2 cup warm water

2 T. shortening

1/2 cup brown sugar

1 T. salt

1/3 cup molasses

2 cups cooled, scalded milk

4 cups whole wheat flour

1 egg, well beaten

3 to 3 1/2 cups white flour

I also add:

1 1/2 T. dough enhancer

2 T. gluten

Dissolve yeast in warm water. In bowl combine shortening, brown sugar, salt, molasses, scalded milk, whole wheat flour, dough enhancer, and gluten. Mix well. Stir in egg and yeast. Mix for 5 minutes.

Add white flour to make a stiff dough. Knead 5-7 minutes. Place in greased bowl. Let rise for one and a half hours. Make into loaves and place in greased pans. Let rise for about 40 minutes. Bake at 350 degrees for 35 minutes.

Makes three pans that are 7.5" x 3.5".

The dough enhancer and gluten are not necessary, but I find that they improve the texture of the bread. I have found them at Macey's grocery store.

This recipe can also be used for white bread. Use white sugar instead of brown. Use light Karo syrup in place of molasses. Use all white flour.

Chicken Noodle Soup

1 C chopped onion
1 C chopped carrots
1 C chopped celery
1 garlic clove, minced
2 tsp oil
1/4 C flour
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp poultry seasoning
6 C chicken broth
4 C diced peeled potatoes
1 tsp salt
2 C diced cooked chicken breast
2 C uncooked wide noodles
1 C evaporated milk

In a soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes, and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk; heat through (do not boil).

NOTE: I cooked the noodles separately as I prefer the more "home-made" like noodles which require about 20 minutes to cook.

Potato Salad

Salad:

6 large potatoes, cooked and cut
6 eggs, cooked and cut
2 celery stalks, sliced
6 green onions with tops, sliced
6 radishes, sliced
1 tsp. pepper

Sauce:

3 eggs, beaten
1/4 C vinegar
1/4 C sugar
1/2 tsp dried mustard
1/2 tsp salt
1 C mayonnaise

Combine eggs, vinegar, sugar, mustard and salt in pan. Cook over medium heat until thick. Let cool. Add mayonnaise. Poor over salad ingredients. Refrigerate several hours. 8 servings.

I added a couple of squirts of mustard and some sliced pickles. It also works best if you boil the potatoes in their skins and then peel and cut them.

This recipe is from Cherise.

Chewy Chocolate Brownies

3/4 C flour
1/4 tsp salt
1/2 C butter
3 ounces unsweetened chocolate baking bar
1 C sugar
2 eggs
1 tsp vanilla
3/4 C chopped nuts, optional

Preheat oven to 350 degrees. In small bowl, combine flour and salt; set aside. In small saucepan, combine butter and unsweetened chocolate baking bar. Cook over low heat, stirring constantly until chocolate is melted and mixture is smooth. Remove from heat; cool to room temperature. In large bowl, combine sugar, eggs, and vanilla extract; beat well. Stir in chocolate mixture. Gradually add flour mixture. Stir in nuts. Pour into greased 8 inch square baking pan.

Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into squares. Makes: 16 brownies

Cherise gave me this recipe.

Chocolate Chip Cookies

Cream together:

2 cubes butter, softened
3/4 C sugar
1 egg
1 tsp vanilla
3/4 C brown sugar

In a separate bowl, mix:

1/2 tsp salt
2 1/4 C flour
1 tsp baking soda

Mix wet and dry ingredients together. Add 1/2 bag of milk chocolate chips and stir. Bake at 375 degrees for 8-10 minutes. Cool on wire rack.

Peanut Butter Blossom Cookies

1/2 C shortening
1/2 C peanut butter
1/2 C granulated sugar
1/2 C brown sugar
1 egg
2 T milk
1 tsp vanilla
1 3/4 C flour
1 tsp baking powder
1/8 tsp baking soda
chocolate kisses
1/4 C granulated sugar

Preheat oven to 350 degrees.

In a large mixing bowl, beat the shortening and peanut butter with an electric mixer on medium speed for 30 seconds.

Add the 1/2 C granulated sugar and brown sugar, mixing until combined.

Beat in egg, milk and vanilla until well-mixed.

In a small mixing bowl, combine flour, baking powder and baking soda. Add dry ingredients to creamed mixture, mixing until thoroughly blended.

Shape dough into 1 inch balls. Roll balls in the 1/4 C granulated sugar. Place balls 2 inches apart on an ungreased cookie sheet.

Bake for 10-12 minutes or until edges are firm and bottoms are lightly browned. Remove from oven and immediately press a chocolate kiss into the center of each cookie. Cool cookies on cookie sheet for a few minutes, then transfer to a wire cooking rack to continue cooling. Chocolate will firm as the cookies cool, but will remain soft.

Silver White Cake

2 1/4 C flour
1 2/3 C sugar
3 1/2 tsp baking powder
1 tsp salt
1 1/4 C milk
2/3 C shortening
1 tsp vanilla
5 egg whites

Heat oven to 350 degrees. Grease and flour 2 round pans (8" or 9") or a 9X13" pan. Beat flour, sugar, baking powder, salt, milk, shortening, and vanilla in large mixing bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally for 2 minutes. Beat in egg whites on high speed, scraping bowl occasionally, 2 minutes. Pour in pans.

Bake until toothpick inserted in center comes out clean, or until cake springs back when touched lightly in center: layers 30-35 minutes, rectangular 40-45 minutes. Cool 10 minutes and remove from pans. Cool completely.

From Grandpa Glenn's (J. Wesley Glenn) 80th birthday party. Really good eaten plain. Makes a great cake for strawberry shortcake.

This recipe was given to me by Cherise.

Buttermilk Ranch Salad Dressing

I got this recipe from Mike's sister, Dianna Tangren. I like lots of flavor, so I go a little heavy (heaping) on the onion salt and garlic.

2 cups buttermilk

2 cups mayonnaise (I use a mixture of regular and low-fat)

1 heaping teaspoon onion salt

1 tsp. Accent

1/4 heaping teaspoon garlic powder

3/8 tsp. pepper

1/2 tsp. salt

1 tsp. dried parsley

Mix all ingredients together.

Dodson Tri Tip Marinade

Tri-tip is a cut of beef. Costco has really good tri tip. They come two to a package.

3/4 cup soy sauce (I use low sodium)

1/4 cup sugar

1/4 cup pineapple juice

2 tsp. peeled, grated fresh ginger root

1 to 2 garlic cloves, minced (I like lots of garlic)

This is enough marinade for one tri-tip roast. Slice the tri-tip thinly (about 1/4 inch) along the grain of the meat. Put in a gallon-size ziploc bag. Pour the marinade over the meat. Make sure all of the meat is covered. Let marinate at least 24 hours. Grill.

We love this. It is really good cold the next day, too.

Fresh Pesto Sauce*

This recipe is good for garden fresh basil. My sister Hayley van Beever gave it too me.

2 cups fresh basil (approximately)
2 cloves garlic
1/2 cup olive oil
1/2 cup Parmesan cheese
1 tsp. lemon juice
salt and pepper

Puree all ingredients in food processor/blender. Serve warm or cold with 16 oz. box of cooked pasta of your choice.

Peanut Butter Chocolate Chip Cookies

1/2 C margarine, softened
1/2 C sugar
1/3 C packed brown sugar
1/2 C chunky peanut butter
1 egg
1 tsp vanilla extract
1 C flour
1/2 C old-fashioned oats
1 tsp baking soda
1/4 tsp salt
1 C semisweet chocolate chips

In a mixing bowl, cream butter and sugars; beat in peanut butter, egg and vanilla. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Stir in chocolate chips. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown.

I think the key to good cookies is to take them out of the oven before they really look done. If you want soft cookies, take them out when they are just barely starting to brown around the edges.