Chinese Noodle Cookies

Chinese Noodle Cookies

3 cups chocolate chips
3 cups butterscotch chips
1/2 cup crunchy peanut butter
1 teaspoon vanilla

1 cup peanuts
2 1/2 cups crisp chow mein noodles

1. Place the chocolate and butterscotch chips in a medium saucepan over low heat, stirring constantly until melted.

2. Take the mixture off the stove. Mix in the peanut butter and vanilla.
3. Gently stir in the peanuts and noodles.
4. Using a tablespoon, scoop heaping-tablespoon-sized chunks of the mixture onto sheets of foil. Freeze until solid.
Makes about 2 dozen.

Submitted by: Laurie Hyde

Soft Sugar Cookies

Soft Sugar Cookies

2 cups sugar
2 sticks margarine
2 eggs
7 cups flour
1 tsp. salt

4 tsp. baking powder
2 tsp. baking soda
2 tsp. vanilla
1 cup milk

Cream sugar, margarine, and eggs till fluffy. Mix dry ingredients together in separate bowl and add to creamed mixture alternating with milk. Add vanilla, blend thoroughly. Chill (about 4 hours) roll out ¼ inch thick. Use cookie cutters and place on greased cookie sheet, leaving about 2 inches between cookies. Bake at 375 for 5-10 min. until lightly browned. Cool and top with Cream cheese frosting.

Cream Cheese Frosting

3 oz. cream cheese
¼ cup butter
1 tsp. vanilla
2-2 ½ cups powder sugar

Set cream cheese and butter on the counter to soften (do not microwave). Then use hand beaters to mix until smooth.

Submitted by: Laurie Hyde

The Best Chocolate Peanut Butter Chip Cookies

The Best Chocolate Peanut Butter Chip Cookies

2 ½ cups all-purpose flour
¾ cup cocoa
1 tsp baking soda
1 cup sugar
1 cup brown sugar

1 cup butter
2 eggs
2 tsp vanilla
Reese's Peanut Butter chips

Combine butter and sugars until fluffy add eggs and vanilla. Add Flour mixture. Mix will be thick but slightly sticky. Bake at 350 on an ungreased pan for 8 min. They will not look done until completely cooled.

Submitted by Laurie Hyde

Molasses Cookies

Mix:

1/2 tsp salt
3/4 cup oil
1 cup sugar
1/4 cup molasses
1 egg

Add:

2 tsp baking soda
2 cups flour
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp cinnamin

Chill 10 minutes.
Roll into balls, roll in sugar and place on baking sheet. Mash down a little and bake at 350 degrees for 8 minutes.

recipe by: Isabel Hopkins
submitted by Morgan Johnson

Delicious Yam Casserole

Delicious Yam Casserole

4 cups cooked mashed yams
1/2 cup sugar
1/2 cup butter
1 TBS vanilla
1/3 cup heavy cream
2 well-beaten eggs

Mix and place in a greased 9x13 baking dish.

Topping

1/3 cup melted butter
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans

Mix together and crumble on top of first mixture.
Bake 25 minutes at 350 degrees.


submitted by: Nanette Hill

Frozen Raspberry Salad

This is the recipe that everyone raved about at the ward camp out and the relief society picnic. A salad so delicious that it is practically a desert!

Frozen Raspberry Salad

1 (3 oz) box vanilla pudding
1 (12 oz) container cool whip
1 large container vanilla yogurt
1 bag (about 3-4 cups) frozen raspberries

Mix pudding mix with the yogurt & add coolwhip. Put in fridge until thick. Right before serving add raspberries.


Submitted by: Morgan Johnson

Cranberry Raspberry Sauce

A couple of years ago I found this recipe at my mother in laws house in a Best of Betty Crocker Cookbook. Not being a cranberry fan, I was a bit skeptical of the outcome but thought I'd give it a try. Now we use this sauce for every family gathering. It is absolutely fantastic!

Cranberry Raspberry Sauce

10 oz pkg frozen raspberries
(thaw, drain & keep liquid)

set aside

In sauce pan mix together

1/3 cup brown sugar
1TBS corn starch
1/4 tsp ground allspice

add

raspberry liquid
1/2 cup orange juice
2 cups fresh cranberries

cook on medium at low boil for 2 minutes.

Take off heat and mash lightly with potato masher to break up cranberries.

add

raspberries
1/2 cup crushed pecans

cool 5 minutes and serve

Can be made ahead of time and stored up to a week in refrigerator in airtight container.


Submitted by: Nanette Hill