Olive Garden's Zuppa Toscana Soup

I've been relishing my mother's cooking while staying in Utah and I'm taking the opprotunity to post some of her yummy recipes so I don't have to bug her for the recipes when I get home. This recipe is super yummy!

1 lb Italian Sausage (like Jimmy Dean, if using lowfat sausage add italian seasoning)
1 Onion, diced
2 Garlic Cloves, minced
1/4 precooked bacon (just as good without it)
2 cups potatos, peeled and diced
Enough water to cover potatoes 1/2 inch
3 Chicken Bullion Cubes
Pepper to taste
One Bunch of Kale
1/2 cup Heavy Cream (mom uses about a cup of fat free half and half)

Brown sausage and garlic and onion. Remove from pan. Add potatoes and cover with water. Add bullion cubes. Boil until tender. Add sausage mixture back to the pot. Add pepper and heavy cream. Heat through and then remove from heat. Add chopped kale and serve.

Stuffed French Toast Casserole

Also from my (library's) new favorite cookbook Bake Until Bubbly, all about casseroles. Here is a nice break-away from cereal and pancakes every other morning.

8 Stale or fresh white loaf bread, thick
1/2 lb. Cream cheese
1 Granny Smith apple, large
6 Eggs, large
1 cup Whole milk
1 1/2 tsp. Cinnamon, ground
3 Tbsp. Confectioners’ sugar, sifted
Maple or fruit syrup (for drizzling)

Remove crusts from bread and cube. Cube cream cheese. Peel, core and chop apple. Cover the bottom of an ungreased 8x3½ -deep round soufflé dish with half of the bread cubes. Scatter the cream cheese cubes evenly over the bread. Sprinkle the chopped apple over the cream cheese. Cover with remaining bread cubes.

In a bowl, beat the eggs, milk, and cinnamon until well blended. Pour this egg mixture over the bread.

Bake at 375º until the eggs are set and the apples are slightly crunchy, about 35 minutes. Sprinkle with confectioners’ sugar, if desired, and serve with the syrup of your choice.

Frankfurter Casserole

This casserole is so easy and filling, everone will love it. Oh, and it's inexpensive to make, but doesn't taste cheap. I got the original recipe from my new favorite cookbook, Bake Until Bubbly. We had this for dinner last night and I made a few adjustments.

3/4 lbs. macaroni, half-cooked
3 Tbsp. unsalted butter
2 cups chicken broth
1 lb. frankfurters, cut-up
1 cup sour cream

Preheat oven to 350 degrees.

Toss the macaroni with butter and place in an 9x9 casserole dish. Pour broth over macaroni, and place frankfurters on top. Bakee uncovered until the franks are nearly splitting apart, about 25 minutes.

Stir in the sour cream and bake another 5 minutes, then serve hot.

Makes 4-6 servings.

Quick Black Forest Cake

I've never been a big cake fan--except when it comes to Black Forest Cake! YUM! This recipe is super easy and super delicious. It's one of the best birthday presents I've ever given myself :)

Quick Black Forest Cake

INGREDIENTS
1 (18.25 ounce) package devil's food cake mix with pudding
3 eggs
1 tablespoon almond extract
1 (21 ounce) can cherry pie filling
1/2 to 1 cup frozen cherries, chopped (add more or less depending on your preference)
1 1/2 cups mini semisweet chocolate chips
1 tablespoon butter
2 tablespoons milk
1/2 cup confectioners' sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix together: cake mix, beaten eggs, almond extract, cherry pie filling, frozen cherries, and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased angel food cake pan or bundt pan.
Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.

To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
Drizzle glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

Flautas

Chicken Flutes - Yields 12 flautas

These are as easy to make as a taco salad. And can be quite a filling meal if topped heavy.

Ingredients:

1 cup finely chopped cooked chicken
12 7”-8” flour tortillas
Oil for frying.

Spoon 1 rounded tbsp. of the chicken across bottom of each tortilla. Roll up tightly; secure with wooden picks. Heat 1-in of oil to 350º in a 4-quart Dutch oven. Cook tortillas in oil, turning once, until golden brown, about 2 minutes; drain. Remove wooden picks.

Top with desired condiments:
Salsa, Guacamole, Sour cream, Sliced olives, Chili peppers, Grated Cheese, Shredded lettuce, Chopped tomatoes, etc.

Scotch Shortbread

1 lb. butter, softened
1 cup sugar
4 cups flour

Cream butter and add sugar; beat until light and fluffy. Add flour and mix well. Chill several hours. Roll out about 1/4 inch thick on floured board. Cut into 2x2 inch squares and place on ungreased baking sheet. Prick each cookie several times with fork. Bake at 325 F about 30 minutes, until cookies are delicately brown. Cool slightly before removing from cookie sheet.

Serve with lemon curd.
Makes about 40 cookies.

Creamed Rutabaga

Rutabaga used to be considered poor man's food because it was easy to grow, like potatoes. This is an easy and nutritious side dish; a nice alternative to mashed potatoes.

1 rutabaga, peeled, cubed
6 carrots, peeled, cut up
¼ cup butter to season
Salt & pepper to taste

Boil veggetables until tender, about 20-30 minutes. Mash and add seasonings.

Abraham Lincoln Meal

Since Jon is such a fan of Abraham Lincoln, last year I researched what Lincoln's favorite foods were and made this meal for him for President's Day. It turned out to be pretty good and we did it again this year. This will probably make it a family tradition to commemorate our 16th President.

Fricasseed Chicken
2 chickens (3.5-4 lb. each) or 5-6 medium-sized chicken breasts
salt
black pepper
3 Tb. butter or margarine
2 lg. onions, diced
2 lg. carrots, coarsely chopped
1 celery stalk, roughly sliced
4 bay leaves
6 sprigs fresh thyme, or 1 tsp. dried thyme
3 Tb. flour
3 c. chicken stock
3 c. milk
1/8 tsp. ground nutmeg

Rinse and dry chicken pieces and sprinkle with salt and pepper. Melt butter over stovetop and cook chicken pieces in butter, without browning. When all the chicken, set aside and add onions, carrots, celery, bay leaves and thyme in skillet to cook about 5 minutes. Sprinkle the flour over the vegetables and cook, stirring for 30 seconds. Add stock, milk, and nutmeg. Increase heat to high, cover, and bring to a boil. Replace the chicken and cook for another 15-25 minutes, until the sauce thickens.
Chicken and vegetables can then be separated, with the vegetables/sauce served over rice or pilaf and the chicken on the side. Or, the chicken and sauce can be served together.

Mary Todd Lincoln's White Almond Cake
1 c. butter
2 c. sugar
3 c. flour
1 c. milk
1 tsp. vanilla
1 c. chopped baking almonds (no skins)
3 tsp. baking powder
6 egg whites

Cream butter and sugar, sift flour and baking powder together 3 times, and add to butter and sugar alternating with milk. stir in nut meats and beat well. Fold in the stiffly beaten whits and vanilla. Pour into well greased and floured bundt or flute pan. Bake in 350 degree oven for one hour or until cake tests done.
Mr. Lincoln is said to have remarked that Mary Todd's white cake was the best he had ever eaten.

German Chocolate Cake

I found this wonderful recipe and used it for Josh's birthday cake. The recipe is AMAZING! It is well written, detailed, and the cake cooks perfectly (or maybe it was a fluke thing). Not only was the cake batter perfect but the frosting is really good too.

German Chocolate Cake from Let Joy Resound

I topped my cake with toasted coconut.

Update:

I've now made the cake a total of three times (soon to be four). It has turned out perfectly each time and is absolutely heavenly! This recipe is a KEEPER. I've been having nightmares that the above link for some reason won't work and I will not be able to find the recipe so I decided to go ahead and copy the entire recipe over.

Filling:

4 egg yolks

1 can evaporated milk (12 ounces)

1 cup granulated sugar (7 ounces)

1/4 cup packed light brown sugar (1 3/4 ounces)

6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces

1/8 teaspoon table salt
2 teaspoons vanilla extract

2 1/3 cups sweetened shredded coconut (7 ounces)

1 1/2 cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes

1. FOR THE FILLING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.) ***I have never over cooked the frosting but I have slightly undercooked it. Still tastes good but is not as thick and drizzles down the sides.***



Cake:

4 ounces semisweet or bittersweet chocolate , chopped fine

1/4 cup Dutch-processed cocoa , sifted

1/2 cup boiling water

2 cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans

3/4 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), softened

1 cup granulated sugar (7 ounces)

2/3 cup packed light brown sugar (about 4 3/4 ounces)

3/4 teaspoon table salt

4 large eggs , room temperature

1 teaspoon vanilla extract

3/4 cup sour cream , room temperature

2. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.

3. Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray; line bottoms with parchment or waxed paper rounds. Spray paper rounds, dust pans with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.

4. In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken). With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl, to ensure that batter is homogenous (batter will be thick). Divide batter evenly between prepared cake pans; spread batter to edges of pans with rubber spatula and smooth surfaces.

5. Bake cakes until toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool in pans 10 minutes, then invert cakes onto greased wire rack; peel off and discard paper rounds. Cool cakes to room temperature before filling, about 1 hour. (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.) ***I freeze the cakes in the cake pan after they have cooled for 10 minutes in the pan and about 15 minutes on the wire rack. Freezing them makes cutting them very easy when assembling.***

6. TO ASSEMBLE: Stir toasted pecans into chilled filling. Set one cake on serving platter or cardboard round cut slightly smaller than cake, and second cake on work surface (or leave on wire rack). With serrated knife held so that blade is parallel with work surface, use sawing motion to cut each cake into two even layers. Starting with first cake, carefully lift off top layer and set aside. Using icing spatula, distribute about 1 cup filling evenly on cake, spreading filling to very edge of cake and leveling surface. Carefully place upper cake layer on top of filling; repeat using remaining filling and cake layers. If necessary, dust crumbs off platter; serve or refrigerate cake, covered loosely with foil, up to 4 hours (if refrigerated longer than 2 hours, let cake stand at room temperature 15 to 20 minutes before serving).

Low Fat Blueberry Oat Muffins

Another healthy muffin recipe that uses fresh blueberries. My boys also loved these. They were very moist and cinnamon sweet. I found this recipe at http://stephchows.blogspot.com

1 1/4 cup whole wheat flour
1 1/4 cup oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 Tbsp canola oil
1 large egg, lightly beaten
3/4 + cup blueberries (fresh or frozen)

Preheat oven to 400 degrees

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes (I always cut the time on my oven. Mine cooked for 14 min)

Cranberry, Orange and Pecan Muffins

I found this recipe online, tried it and loved it. I then tried it again with the following modifications with whole wheat and flax. The boys love these muffins inspite of my healthy additions. I will say these are a very dense muffin and on the dry side BUT very yummy and filling. The original recipe was from www.cooksister.com

2 Cups Wheat Flour (original recipe uses all purpose flour)
1/2 Cup Sugar
1/2 Cup Milled Flax (not in original recipe)
2 tsp Baking Powder
1/2 tsp Salt
1 Cup Craisins
2 tsp Orange Zest
2 Eggs
1/2 Cup Orange Juice
1/4 Cup Vegetable Oil (original called for 1/2 Cup)
1/2 Cup Chopped Pecans
Whole Pecans to Decorate

Preheat oven to 375 and prepare muffin pan.

Soak the Craisins in the orange juice for 20 mins or so (I let them sit while I mix the other ingredients)

In mixing bowl combine flour, sugar, flax, baking powder and salt.

In a smaller mixing bowl, lightly beat the eggs then add the oil, cranberry/orange juice mixture, and the orange zest. Then mix the dry and wet ingredients until the dry ingredients are moistened. Fold in the nuts then spoon the batter into the prepared muffin pan and top each muffin with a whole pecan.

Bake for 13-20 muffins, until they just start to golden. Don't over cook or they will be even drier and the whole pecan will burn.

Cheesy Artichoke Triangles

I actually don't use the refrigerated crescent rolls because I think they are gross. I just make a batch of my favorite bread dough and add some garlic powder and some dried parsley. This is so good and so worth the effort :)

2 pkg (8.5 oz each) refrigerated crescent rolls
2 tsp oregano and basil (or Italian Seasoning)
2 pkg (8 oz. each) cream cheese softened
1 can (14 oz) artichoke hearts in water, drained, chopped
1 cup (4 oz.) fresh parmesan cheese, grated
1 chopped garlic clove (I use two cloves ‘cause I love garlic!)
2 eggs
2 plum tomatoes sliced (you might need more depending on the size of your pan)
2 tbsp parsley

Unroll 1 pkg of rolls with longest sides of dough across width of pan. Repeat, filling pan. Roll dough to remove perforations. Press up sides for crust. Bake 10-12 minutes or until light golden brown. Microwave cream cheese on high 1 minute until soft. Wisk until smooth. Add ½ cup of parmesan cheese to bowl. Add eggs and 1 tsp of seasonings. Blend well. Add artichokes and garlic. Mix well. Spread artichoke mixture on rolls. Arrange sliced tomatoes on top. Sprinkle parsley on top. Sprinkle remaining parmesan cheese and seasonings on top. Bake 25-30 minutes at 325 degrees or until golden brown and set (do not over-bake! The texture turns funny.). Cool ten minutes. Cut into 12 squares. Cut squares in half diagonally.

Thai Lettuce Wraps

1 lb ground pork sausage
2 T. oil
minced garlic
1 t. ginger
1 t. salt and pepper (I don't add the salt because the soy sauce is salty enough)
1 red bell pepper, chopped
2 cups shredded cabbage (coleslaw mix works just fine)
3 green onions, chopped
1/2 cup hoisin sauce
a couple of glogs of lite soy sauce
2 T. chopped fresh basil
1 cup cooked rice
1 head iceburg lettuce

Brown meat. Add ginger, garlic, bell pepper, and pepper. Add cabbage, green onions, and fresh basil. Stir fry. Add hoisin and soy sauce and cooked rice. Heat through. To serve, wrap in lettuce leaf.

I double this recipe for my family to make sure we have leftovers because it is so good!

Flax Seed Whole Wheat Pancakes

We were introduced to the wonders of milled flax seed while in Utah visiting our families. I still don't now all the benefits of flax seed. I do know that it is high in omega-3, fiber, and antioxidants. It has to be ground in order for our bodies to digest it and reap those benefits. It can't be milled in a wheat grinder but you can use a coffee grinder. I found already milled flax seed at Walmart in the baking aisle. It doesn't keep long and needs to be refrigerated when it is ground. Apparently you can replace oil and eggs by using flax seed, an idea that intrigues me. Josh has been using it in our wheat pancakes and has perfected it to the following recipe.

2 Cup Whole Wheat Flour
1/2 Cup Milled Flax Seed
2 tsp baking powder
2 Tbs sugar
Dash Salt

2 Eggs
1 1/3 Cup Buttermilk
1 1/3 Cup Milk

Mix the dry ingredients and the wet ingredients seperately then mix them together.  Cook on a hot griddle.
The pancakes are super yummy and very filling.  Enjoy!

Favorite Salmon Cakes

My kids love salmon cakes! Here's a quick and easy recipe.

Favorite Salmon Cakes

Ingredients
* 1 can salmon
* 1 to 1 1/2 cups stuffing (I use Pepperidge Farms cornbread stuffing--or whatever is on sale! Except Stovetop. Not such a fan of that one. Too salty.)
* 1 egg
* 1/2 cup milk (may need more . . .)
* 1 tsp dill
* 1 tsp parsley

Directions

1. Dump salmon into bowl and pick out bones and skin. (This step sounds icky but it's actually really easy). Mix in all other ingredients.

2. Heat skillet or griddle over medium low heat. You can fry these in olive oil or butter, but I don't like fried things so I just spray my pan with nonstick spray.

3. Form little cakes out of salmon mixture and cook like pancakes: a few minutes on one side (until they are golden brown) then flip and do a few minutes on the other! Serve with ketchup or barbecue sauce. You can even use them in place of burgers!

Golden Corn Chowder

I got this recipe from allrecipes.com but made a few modifications. It was a yummy, mellow soup. Just right for a winter evening!

INGREDIENTS

* 4 tablespoons butter
* 1/4 cup diced onion
* 1/2 cup diced celery
* 6 tablespoons all-purpose flour
* 28 ounces all natural vegetable broth
* 6 ears frozen corn--cooked with the niblets cut off
* 1/2 cup chopped carrot
* 1 can evaporated milk
* 3/4 cup skim milk
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground black pepper
* 1 pinch salt
* a few dashes of red pepper sauce (like Tabasco or Cholula)

DIRECTIONS

1. In a large saucepan over medium heat, melt butter. Cook onions, celery, and carrots in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
2. Stir in corn,evaporated, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.

Festive Pineapple Cranberry Salad

A new alternative to traditional cranberry sauce.

1 can (20 oz.) crushed pineapple, undrained
2 pkg. (4-servings each) raspberry flavor gelatin
1 can (16 oz.) whole berry cranberry sauce
1 green apple, chopped
2/3 cup chopped walnuts, (opt.)

Drain pineapple, reserving juice. Remove 1 Tbsp. pineapple; set aside. Add enough cold water to juice to measure 3 cups; pour into saucepan. Bring to boil; remove from heat. Add dry gelatin mixes; stir 2 min. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened.

Stir in pineapple, apple and walnuts (if desired).

Refrigerate 4 hours or until firm. Garnish with reserved pinapple. Makes 14 (1/2 cup) servings.

Tip: Give the salad "superstar" status on your table with thin apple slices, reserved pinapple and mint.

Sweet Potato Souffle

3 cups mashed sweet potatoes
¾ cup white sugar
1/3 cup butter, softened
2 eggs
1 tsp. vanilla extract
½ cup milk
1 cup flaked coconut
1/3 cup all-purpose flour
1 cup packed brown sugar
1 cup chopped walnuts
1/3 cup melted butter

Preheat oven to 350 degrees F.
Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk; spoon into a 2-qt. oven proof baking dish.
Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
Bake at for 30-35 minutes.

Butternut-White Bean Soup

Ingredients
3 bacon slices (if I'm in a good mood I up this a touch) :)
1 cup chopped onion
2/3 cup chopped celery
3 garlic cloves, minced
4 cups (3/4-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1/4 cup dry white wine
4 cups fat-free, less-sodium chicken broth
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 cup whipping cream
1 tablespoon chopped fresh oregano (1/2 T if dried)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (15-ounce) cans Great Northern beans, rinsed and drained


Cook bacon in a Dutch oven over medium heat until crisp. Remove the bacon from pan, reserving 2 teaspoons of drippings in pan; crumble the bacon, and set aside.Add onion, celery, and garlic to pan; cook 3 minutes or until tender, stirring occasionally. Add squash; cook 3 minutes, stirring occasionally. Add wine; cook until liquid almost evaporates. Stir in broth, cumin, red pepper, cinnamon, and cloves; bring to a boil. Reduce heat; simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, black pepper, and beans; bring to a boil. Remove from heat.

Strawberry Cream Puffs

This recipe comes from the Taste of Home Cookbook. My mother made them and was raving about them so I had to try them myself. I made them last night but used raspberries instead of strawberries and halved the cream mixture. I still had enough cream to fill my puffs and they were super yummy. I am including the recipe without my changes.

Puffs:
1 cup water
1/3 cup butter, cubed
1 Tbs sugar
1/8 tsp salt
1 cup all purpos flour
4 eggs

In a small saucepan bring the water, butter, sugar and salt to boil over medium heat. Add flour all at once. Stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Drop by 2 rounded tablespoonfuls onto greased baking sheets. (I ended up with 16 puffs that I crammed onto one cookie sheet, the recipe says 3" apart, but I wanted to only cook one pan) Bake at 400 for 30-35 minutes (mine were more like 25 min) or until golden brown. Remove to wire racks. Immedietly split puffs open, remove tops and set aside. Discard soft dough from inside. Cool puffs.

Strawberry Cream:
2 pkg cream cheese, softened
1 cup sugar
4 cups whipped topping
3 cups coursly chopped strawberries

Beat cream cheese and sugar until fluffy. Fold in whipped topping and strawberries.

Fill puffs with heaping tablespoonfuls of cream, replace tops, dust with confectioners sugar. Serve immedietly. Refrigerate leftovers.

$500 Cookies

Cooke exchage recipe sumbitted by Donnella B.

1 lb melted butter
1 cup sugar (or 1/2 c sugar and 1/2 c coconut)
2 cups brown sugar
2 tsp baking poweder
2 tsp soda
1 tsp salt
4 eggs
2 tsp vanilla
4 cups flour (can do half wheat flour)
5 cups oatmeal

Mix butter and sugars. Add remaining ingredients. Add chocolate chips, raisins, nuts, coconut, dried cranberries or butterscotch chips.

Bake at 400 degrees for 6-8 mins

Sugar and Spice Cookies

A recipe from an Enrichment cookie exchange. Submitted by Jan L.

Mix together:
1 1/2 cups shortening (1/2 butter, 1/2 crisco)
2 cups sugar
2 eggs
1/2 cup molasses

Sift together and stir in:
2 cups flour
4 tsp soda
1/4 tsp salt
2 tsp cinnamon
1 1/2 tsp cloves
1 1/2 tsp ginger

Mix thoroughly. Form into balls size of a walnut. Place 2" apart on greased cookie sheet. Bake 10 10 12 mins at 350 degrees.

Divinity Cookies

Another recipe from an Enrichment Cookie Exchange. Submitted by Vannalee F.

2 Egg whites
1/8 tsp salt
1/8 tsp cream of tarter
3/4 cup sugar
1 tsp vanilla
1/4 cup finely chopped nuts
1 cup chocolate chips

Beat egg white with salt and cream of tarter till soft peaks form. Then add the sugar gradually and beat until stiff. Fold in gently the vanilla, nuts, and chocolate chips. Drop by rounded tablespoon on waxed paper covered cookie sheet. Bake 20 minutes at 300 degrees. Makes 2 dozen.

Honey Spice Snaps

Another recipe from an Enrichment cookie exchange. Submitted by Heather M.

3/4 cup shortening
1 egg
1/4 cup honey (or you can use molasses)
1 cup sugar
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg (or cloves if you use molasses)
2 1/4 cups flour (or 2 cups for molasses)

Combine all ingredients and divide into 6 parts. Roll each part into a skinny snake and place on ungreased cookie sheet. Brush with water over the top of dough and sprinkle with sugar. Bake 10-15 minutes at 350 degrees. The will be lightlygolden brown. Take out of oven and cut on a diagonal. Let cool and enjoy.

Hidden Mint Cookies

This recipe came from an Enrichment cookie exchage. It was submitted by Judy C.

Premade suger cookie dough roll
Mint wafers
Beaten egg
Ground nuts

Slice one roll of sugar cookie dough into 1/4 inch slices (about 30). Place on greased cookie sheet leaving room for them to spread. Put a mint wafer in center of each slice. Cover with another slice of cookie dough. Crimp edges. Brush egg on top and sprinkle with ground nuts.

Bake at 375 for 11-12 minutes or until lightly browned. Cool on wire rack.