No bake cookies

Boil for one minute:
1 cube butter
2 cups sugar
1/2 cup milk
/4 cup cocoa

Add:
3 cups oatmeal
1/2 c. Crunchy peanut butter
1tsp vanilla

Spread on wax paper or buttered pan and let cool

Candy Cane Cookies

1 C. Butter, softened
1 C. Shortening
2 C. Confectioner's Sugar (this is powdered sugar)
2 Eggs
3 tsp. Almond Extract
2 tsp. Vanilla
5 C. Flour
2 tsp. Salt
Red Food Coloring (I only add enough to make it dark pink)
3 Peppermint Candy Canes (crushed)

Heat oven to 375 degrees.  Mix thoroughly butter, shortening, confectioner's sugar, egg, and flavorings.  Blend in flour and salt.  Divide dough in half; blend food color into one half. (Or make all the dough red and use the icing to make it striped.)

If using two colors of dough, shape about 1 teaspoon dough from each half into a 4-inch rope.  For smooth, even ropes, roll them back and forth on board or countertop.  Place ropes side by side; press together lightly and twist.  Complete cookies one at a time.  Place on ungreased baking sheet.  Curve top down to form curve of cane.
Bake 9-11 minutes or until set and very light brown.  Cool.

Frost with cream cheese frosting and sprinkle with crushed candy canes.  These freeze well.

Frosting:  1/2 C. butter, softened, 8 oz. cream cheese, softened, and enough powdered sugar to make a thick frosting.  (about 3-4 cups), 1 teaspoon vanilla, and 1 teaspoon almond.  Mix until smooth.

Makes between 2-3 dozen depending on the size of cane.

The BEST brownies

wr are these all the time in college!

Peach and Cream Cheese Pie (mom's recipe)

Crust:
8 Graham Crackers-crushed
3 T. Sugar
6 T. Butter, melted
1 tsp. Cinnamon ( I add this, but it wasn't in the original)
Mix together and press into pie shell. Bake at 350 degrees, 5-8 minutes.
Chill until completely cooled down.

Cream Cheese Filling:
3 oz. cream cheese-softened
dash of salt
1/3 C. Powdered Sugar
1 tsp. Vanilla
1 tsp. Almond (I add this, but it wasn't in the original)
1 C. Whipping Cream-whipped
Blend the cream cheese, salt, powdered sugar, vanilla, and almond together, then fold in the whipped cream.  Put in cooled pie shell and refrigerate.

Topping:
Cook and mash (2) peaches until liquid
Blend 1/2 C. Sugar with 3-4 T. cornstarch, add to peach mixture and stir.
Add 1 tsp.  Lemon Juice
Stir and cook until thickened and clear.

Add 3 sliced peaches to this mixture and cool.  When cool pour on top of pie and chill.

I double this sometimes and put in a 9x13 pan and cut into squares when serving.

Power Balls

2 cups oatmeal (dry)
1 cup chocolate chips
1 cup creamy peanut butter
3/4 cup flaxseed
2/3 cup (raw) honey
2 tsp vanilla
(add mini m&m's if desired)

Combine all in a bowl. Roll into balls and set in fridge to set up.

Baked Mac n Cheese

8 tablespoons butter, divided
2 cups fresh breadcrumbs (about 3 or 4 pieces of fresh white bread pulsed in a food processor)
salt
1 pound elbow macaroni
1 garlic clove, minced
1 teaspoon dry mustard
1/4 teaspoon cayene pepper
6 tablespoons all-purpose flour
3 1/2 cups whole milk
1 3/4 cups chicken broth
8 ounces Velveeta processed food product (i.e. fake cheese), cubed, if possible
8 ounces colby cheese, shredded
8 ounces extra-sharp cheddar cheese, shredded

1. Heat oven to 400 degrees. Melt 2 tablespoons of the butter and toss with the breadcrumbs. (You can cut back on the butter here if you want, but with all that cheese, what's the point?)

2. Bring 4 quarts water to a boil. Add 1 tablespoon salt and macaroni and cook until almost tender. Drain and set aside.

3. Meanwhile, melt remaining 6 tablespoons butter in a large pot. Stir in the garlic, mustard, and cayenne. Cook until fragrant, about 30 seconds. Whatever you do don't burn the garlic or you will have to start over.

4. Stir in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and broth. Bring to a simmer. Cook, whisking often, until the mixture is slightly thickened, about 6 minutes.
M
5. Off the heat, whisk in the cheeses (real and fake) until completely melted. Season with salt and pepper to taste. Stir in the drained macaroni, breaking up any clumps, until well combined.

6. Pour into a 9 by 13-inch baking dish. Sprinkle evenly with the breadcrumbs. Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool for 10 minutes before serving.

Note: Don't use pre-shredded cheese because it contains an anti-caking agent that doesn't melt well in this dish.

Make Ahead:
Assemble the casserole as directed through step 6, but do not sprinkle with the breadcrumbs or bake. Store in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days before serving. The casserole can also be frozen, wrapped in an additional layer of foil, for up to 2 months. Allow the macaroni and cheese to sit at room temperature for 1 hour before baking. (If frozen, thaw in the refrigerator for at least 24 hours before letting it sit at room temperature.)

{ Katie's Chocolate Chip Cookies }

1 1/2 C. Butter ( 3 cubes)
1 1/4 C. Sugar
1 1/4 C. Brown Sugar
1 T. vanilla
2 Eggs


4 C. Flour
2 tsp. Baking Soda
1 tsp. Salt

Chocolate Chips (or M&Ms)

Bake 350 810 min.