7 Layer Bars

Ingredients:
1 Stick Margarine melted in pan.
1 Cup Graham Cracker Crumbs
1 Cup Angel Flake Coconut
1 Can Burdens Condensed Milk
1/2 Package Hersey's Milk Chocolate Chips
1/2 Package Hersey's Butterscotch Chips
1 Cup Of Your Favorite Chopped Nuts

Directions:
Layer all ingredients in order listed in a 9x13 cake pan. Then bake at 350 degrees for about 20 minutes or until it starts to pull away from the side of the pan. Let cool and then cut into squares.

Peanut Butter Balls

Ingredients:
1/2 cup butter (softened)
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 cup peanut butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 (sifted) cup all purpose flour

Directions:
In large bowl gradually combine all ingredients - beat until well mixed. Roll the dough into small balls. Place them on a greased cookie sheet. Bake at 375 degrees for 10-12 minutes.

Comments:
These would be good dipped in chocolate

Fool-Proof Fudge

Ingredients:
1 (12 ounce) bag chocolate chips
1 can sweetened condensed milk
2 teaspoon vanilla
1 cup favorite chopped nuts
1 1/2 cup mini marshmallows

Directions:
Mix chocolate chips and sweeten condensed milk in large microwave safe bowl. Microwave for 5 minutes or until chips are melted. Stir in vanilla, nuts and marshmallows. Pour into wax paper lined 9x13 pan and chill for 2 hours until set

Crispy Peanutbutter Balls

Ingredients:
amounts may vary peanut butter
1 and 1/2 cup chocolate chips
1 cup crispy rice cereal
1/2 cup marshmallows

Directions:
Put peanutbutter and rice crispy cereal into mixing bowl and stir together (but make sure you don't crush the rice crispies.) Melt marshmallows in microwave for about 20 seconds (if not melted, repeat.) Dump marshmallows into your peanutbutter and crispies and mix. Melt chocolate chips in microve for about 45 seconds. Mix but do not put in bowl with other mixture. Spoon out small amounts of peanut mixture and dip them in the melted chocolate until they are covered with the chocolate. Place on cookie sheet and when all mixture is gone, put cookie sheet in freezer for about 15 minutes. Then enjoy!

Comments:
These were so good!

Cookie Icing

Ingredients:
1 1/2 c confectioners sugar
1/4 c butter
1 tsp vanillas
mall amount of hot water

Directions:
beat the butter and vanilla together and then add the powdered sugar and mix. Then add the hot water by the teaspoon full until it is a good consistency for icing the cookies.

Comments:
You can add food coloring to the icing for different occasions. For multiple colors with 1 batch of cookies seperate the icing and color. I did red/green for christmas and just put 1/2 the ingredients in 2 bowls and mixed that way. Water was about 3 tsp. You want it to be smooth and creamy but not too thin or it will be runny.

Sugar Cookies

Ingredients:
3 1/2 c flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla
1 c. butter
1 1/2 c sugar
2 eggs

Directions:
Sift the dry ingredients together. Blend butter and sugar until they are light and creamy. Next beat in the eggs and vanilla. Add the flour mixture 1/3 at a time. Mixing until all the flour is blended in. Next roll the dough about 1/4 inch thick between parchment paper and cut with the cookie cutters. Pull the dough from between the cut-outs and place the cookies on a baking sheets and chill in the refrigerator. While those chill roll and cut the next batch. Once they are chilled then place them on the cookie sheet to bake at 350 for 15 minutes. The dough will hold the shape much better if it is chilled. Rolling between the parchment paper keeps it from sticking and needing excess flour.

Comments:
These are very yummy. The cooking time is only a suggestion as ovens will vary. Watch them and take them out as soon as the edges turn a light brown otherwise you will end up with a crispy cookie. I topped with the icing recipe found HERE.

Chicken Pot Pie

INGREDIENTS
2 cups all-purpose flour
1 teaspoon salt
3/4 cup lard (shortening)
6 tablespoons cold water

1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
black pepper to taste
2 tablespoons finely chopped onion
3 cups chicken broth
3 cups cooked chicken, chopped
3 carrot, finely chopped
3 stalks celery, finely chopped
1 cup frozen peas
1 cup frozen carrots
2 tablespoons fresh garlic


DIRECTIONS
In a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.

Preheat oven to 400 degrees F (200 degrees C.)

In large skillet cook chicken, carrots, celery, onion and garlic. Cook until chicken is cooked through and vegetables are becoming soft. Add peas and carrots. Cook until warm through.

In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. Stir in chicken mixture. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.

Comments:
This was sooo good! The filling makes enough for 2 pans so I made 2 batches of the dough. Also on the pans I coated with egg white and then parmesan cheese on the inside and then egg white brushed on the top dough as well. Make sure to get the dough even when spread out and not too thick. We will definitely be makign this again in the future.