Oatmeal Cookies

This recipe was brought back by Mom from Arkansas. According to Aunt Kami (Yes, the amazing-looking, personal trainer aunt from Arkansas), this is one of the healthiest cookies that you can make.

Cream:
1/3 c shortening
1 c brown sugar

Beat in:
1 egg
2 T water
1 tsp vanilla

Stir in:
1 c whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 c rolled oats
***1/2 c raisins, butterscotch chips, chocolate chips
***1/2 c chopped nuts

Bake on lightly greased baking sheet at 375 degrees for 10 minutes

Basic Biscuits

Set aside 2 cups all-purpose flour in a large mixing bowl. Prepare 6 tablespoons cold butter, 3/4 cup milk, 1 tablespoon baking powder, and 1/4 teaspoon salt.
Mix the flour, baking powder, and salt together. Then, using a pastry cutter , a pair of knives, a spoon, or your hands, cut the butter into the flour. Basically, cut the butter and mix with flour to coat and separate the pieces. Continue until you get pea sized pieces of butter. It is important that the butter be cold for this process and not begin to melt. If it starts to get a little mushy, you can slip it into the refrigerator for 15 minutes to firm back up a bit before continuing.

Pour the milk in and mix gently with a spatula. We're not looking for a kneading action her, just a gently mix. (Kneading will produce gluten which will make the biscuit bread like instead of light and flaky.) Using your hands, form the dough into a ball once the milk has been evenly distributed through the dough. You might need to use a kneading action to get it into a manageable shape and to remove some dough from the sides of your container, but try not to knead too much.

Transfer the dough to a piece of parchment paper or clean surface and roll out into a large sheet about 1/4 in. in thickness. Use a cup or biscuit cutter to cut rounds out of the dough. Do not twist the cup or cutter (unless you have already cut all the way through). Twisting will result in uneven or failed rising. Usually it's a good idea to press the top of the biscuit down a little or else you will get biscuits with rounded tops.

Now, biscuit placement is key to getting good rise out of the biscuits. Place the biscuit dough circles into two 9" cake rounds or onto a half sheet pan. Have the biscuits just touching. This should give enough air between the biscuits to allow even heating, but not so much space that the biscuits spread out when they rise. Bake in a 425°F oven until golden (about 15 minutes).

Overnight Sticky Rolls

One of Sean's favorite!!!

Mix:
1/2 c melted butter
3/4 c brown sugar
1 pckg Cook N Serve Butterscotch Pudding Mix
1 tsp cinnamon
Set aside

Place 16-20 frozen Rhodes Rolls in greased angel food cake pan. Pour mixture over. Cover pan with aluminum foil and let sit overnight. In morning remove foil and cook at 350 for 35 minutes. If top starts to darken during cooking time, replace foil on top. Let sit for 5 minutes. Flip onto plate and enjoy!

Yuletide Bar

***An Aunt Deann specialty***

1/2 c melted butter
1 1/2 c graham cracker crumbs

Mix and press into 9x13 pan as a crust

Layer on top with:
1 c chopped nuts
12 oz chips (chocolate chip, butterscotch, white, etc...a mixture usually turns out the best)
1 1/3 c coconut

Pour 14 oz sweetened condensed milk over the top.

Bake at 350 degrees for 20-25 minutes.

Peanut Brittle

Boil to 300 degrees:
1 c white syrup
2 c white sugar
1/2 c hot water

Add in and stir til golden:
2 T butter
2 c salted peanuts

Stir in:
1 1/2 tsp soda

Quickly pour into buttered pan while still fluffy. When set, break into small pieces.

White Christmas Mix

Melt on low:
3 T oil
2 bags white vanilla chips

In large bowl, mix:
5 c corn chex
5 c cheerios
1 bag holiday M&Ms (peanut)
10 oz pretzels

Pour melted chocolate on dry mix. Stir thoroughly. Pour on wax paper and let set.

Taco-Stuffed Pasta

Ingredients:

1 box of dried jumbo pasta shells, prepared according to package directions, rinsed and drained
1 pound extra-lean ground beef

1 package (1.25 ounces) Taco Seasoning Mix

1 cup of water
1 can (16-ounce) can refried beans
1 cup (4 ounces) shredded cheddar cheese - divided
1 jar chunky salsa - divided
1/4 cup sliced green onions
Sour cream (optional)

1. Preheat oven to 350°F (175°C). Cook beef in large skillet until brown; drain. Add seasoning mix and water; cook over low heat for 5 minutes or until thickened. Add beans and 3/4 cup cheese; mix well. Spread 1/4 cup salsa over bottom of casserole dish.
2. Fill pasta shells with beef mixture; place on baking dish, filled side up. Spoon remaining salsa over shells; top with remaining cheese.
3. Cover with foil. Bake for 20-25 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.

Easy Corn Chowder

Ingredients

• 4 slices bacon, diced
• 1 onion, chopped
• 1 (14.75 ounce) can cream-style corn
• 1 1/2 cups cubed potatoes
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 3 cups milk
• salt and pepper to taste

Directions

1. In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.