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Happy Cookin’!

4 egg whites
5 cups of sifted confectioner’s sugar
1 teaspoon of vanilla

Directions
Beat egg whites in clean, large bowl with mixer at high speed until foamy (use only grade A clean, un-cracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened. NOTE: When dry, Royal Icing is very hard and resistant to damage that can occur during shipping/handling.

Ingredients:

1-1/2 cups butter, softened
3 cups of sugar
4 eggs
2 teaspoons vanilla extract
5 cups of flour
2 teaspoons baking powder
1 teaspoon Salt

Directions:
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla.
In a separate bowl mix flour, baking powder and salt. Then slowly adding dry ingredients to the butter and sugar mixture. A mixer is best for this. It can be done by hand, it will just take a while.
Preheat oven to 400 degrees. Roll dough to 1/4 to 1/2 in thickness. Cut into shapes with cookie cutters.
Place cookies one inch apart on cookie sheet.
Bake for 5 minutes. You HAVE to keep an eye on these cookies. They bake quick.
**A Tip, place a piece of parchment paper on the cookie sheet and bake the cookies on the parchment. The cookies don’t stick and just slide off.

~Enjoy~

Ingredients

1 lb. ground beef
10 slices bacon, cooked and crumbled
1(8oz.)pkg. shredded cheddar cheese
2 eggs, lightly beaten
1/4 cup bread crumbs
1/4 cup mayonnaise
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup ketchup
2 tbsp. mustard

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine the ground beef and next 7 ingredients; mixing well.
3. In a small bowl, combine the ketchup and mustard.
4. Stir 1/4 cup ketchup mixture into the meat mixture, reserving the remaining ketchup mixture.
5. Press meat mixture into a 9x5x3 inch loaf pan.
6. Spread remaining ketchup mixture over loaf.
7. Bake 55 minutes, or until meat is no longer pink.

Ingredients
1 C. Flour
1 Stick Butter
1/2 CUP Pecans
1 8 OZ PKG. cream cheese
1 C. Confectioners Sugar
1 Large tub of Cool Whip
2 PKG. Chocolate Instant pudding
3 CUPS Milk

Directions:

FIRST LAYER: MELT BUTTER AND MIX WITH FLOUR AND PECANS. SPREAD IN BOTTOM OF OBLONG PAN. BAKE 15-20 MINUTES OR UNTIL BROWN AT 35O. COOL COMPLETELY.

SECOND LAYER: MIX CREAM CHEESE AT ROOM TEMPERATURE, CONFECTIONERS SUGAR AND 1 CUP COOLWHIP AND SPREAD ON CRUST.

THIRD LAYER: MIX CHOCOLATE PUDDING MIXES AND 3 CUPS MILK; POUR OVER SECOND LAYER.

FOURTH LAYER: SPREAD REST OF COOL WHIP OVER THIRD LAYER.

Chocolate Peanut Butter Balls

Ingredients:

2 cups peanut butter (chunky or smooth) -(I use a cup of each)
1/2 cup butter softened
3 cups icing sugar
1 tsp vanilla
3 cups crispy rice cereal (I use rice Kripies)

Directions:

Mix peanut butter, butter vanilla and icing sugar, add cereal mixing well until well combined.

Form dough into 1″ balls and place them on a cookie sheet covered with wax paper. Chill for 20 minutes in the fridge or pop them in the freezer for 10 minutes.

In a double boiler or microwave melt 1/4 bar of pure paraffin (yes, wax, I know it’s weird but that’s what you do!!) with 3 cups of chocolate chips.

Using fork or slotted spoon, dip the peanut butter balls into the chocolate and place on wax paper. Chill until set.

Ingredients:

Yellow Cake mix
1 cup Peanut Butter
Dipping Chocolate

Directions:

Prepare cake mix following the directions on the box.  Placing batter in a 9 X 13 cake pan. Bake accordingly.

Let Cool Completely.  Cut the cake in half.  In a bowl crumble one half of the cake into the bowl.  Add the peanut butter. Mix it well.  It will be crumbly.  Form into bit sized balls. And place on a cookie sheet.

Refriderate for 30 or more minutes.

Melt the melting chocolate in the microwave.  Take the balls and individually dip the balls in the microwave chocolate. Roll the balls around the chocolate until well coated.  And place back on the cookie sheet. 

These taste a lot like Reeses.  Very Good!

This is a awesome use for all those broken crayons.  It is a good way to recycle.

Items needed:

• Muffin Pan or any other fun shapes pan
• Cooking Spray (or baking cups – especially if you are using a tin you cook in.)
• Broken Crayons

Directions:

First, preheat oven to 200′. Separate crayons into color families. (i.e. purple & blue, blue & green, green & yellow, yellow & orange, orange & red) Just make your own color combinations.

Take off all remaining paper and break crayons into small 1 inch or less pieces. Spray muffin tin with cooking spray or use baking cups.

Fill tin/cups with crayons. Bake at 200′ for 9 minutes or until crayons are melted. Remove from oven. Let cool for 1 hour.

In a Rush for them…you can place them in the fridge to cool faster.

Ingredients:
1-1 pound package powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup nonfat dry milk powder
1/3 cup water
1/2 cup butter or margarine
1/2 cup chopped nuts (optional)

Directions:
Step 1 - Line the baking pan with foil, letting the foil hang over the
pan’s edges. Grease foil with butter or margarine. Set aside until Step
5. Step 2 – Stir powdered sugar and cocoa powder together in a large
mixing bowl. Set aside until Step 4. Step 3 – Stir togeter the dry milk
powder and water in small saucepan until powder is dissolved. Add the
half cup butter or margarine. Put pan on to burner to medium heat. Cook
just until mixture boils, using the wooden spoon to stir all the time to
melt the butter or margarine. Turn burner off. Remove pan from burner.
Step 4 – Pour the melted butter mixture into the powdered sugar mixture
in mixing bowl. Stir with wooden spoon until smooth. add the choped
nuts, if you like, and stir with wooden spoon until combined. Step 5 -
Pour fudge into prepared pan, spearding it evenly. While fudge is still
warm, use the table knife and ruler to mark the surface with 1-inch
squares. Chill several houres or until fude is firm. Step 6 – When fudge
is firm, use the foil to lift it out of the pan. Using the sharp knife,
cut fuge into squares – or – cut into shapes using cookie cuters. Store
tightly covered in refrigerator.

INGREDIENTS:
1 (2 1/2 to 3 1/2 lbs.) lean chuck roast
1 large onion, quartered and thinly sliced
1 envelope onion soup mix
2 or 3 cloves garlic, thinly sliced
1 (10 1/2 oz.) can of tomato soup
1/4 cup brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. dijon mustard
1/4 teaspoon hot ground pepper mix
1/2 teaspoon celery seed
salt to taste

Directions:
Trim fat from beef and cut into 4 or 5 large chunks to fit
in crockpot. Combine remaining ingredients and pour over beef.
Cook in a crock pot for 8 to 10 (4 to 5 on high) hours on low.
Pour juice into a small saucepan and simmer on the stovetop
for 15 to 20 minutes to reduce and thicken. In the meantime
shred beef with 2 forks or potato masher. Return thickened
sauce to the beef in the crockpot. Keep warm and serve with
buns and coleslaw.

Yield: 6-8 Servings