Mary's Sugar Cookies

From the Cooky Primer:

1 1/2 cups confectioners' sugar
1 cup butter or margarine
1 egg
1 tea. vanilla
1/2 tea. almond flavoring
2 1/2 cups flour
1 tea. baking soda
1 tea cream of tartar

Mix sugar and butter. Add egg and flavorings; mix thoroughly. Stir dry ingredients together and blend in. Refrigerate 2 to 3 hours.

Heat oven to 375 degrees. Divide dough in half and rol 3/16" thick on lightly floured pastry cloth. Cut with cooky cutter; bake on lightly greased baking sheet 7 or 8 minutes until delicately brown. Makes 5 dozen 2 - 2 1/2 " cookies.

Because Zach hates pie: REESES PEANUT BUTTER CUP COOKIES

1 egg
1/2 c. butter
1/2 c. peanut butter
1/2 c. white sugar
1/2 c. brown sugar
1/2 tsp. vanilla
1/2 tsp. salt3/
4 tsp. baking soda1
1/4 c. flour
1 (14 oz.) bag Reese's mini peanut butter cups

Mix together all ingredients except Reese's cups. Roll dough into small balls. Place balls in small paper candy cups and place on cookie sheet. Bake 8 to 10 minutes in 350 degrees or until light brown. Place 1 Reese's peanut butter cup in center of each cookie. Let cool completely on cookie sheet. Makes 4 dozen. Very good Holiday Cookie!

QUICK AND EASY PEACH COBBLER

1 lg. can peaches1 c. flour1 egg1 c. sugar1 stick butter1 tsp. vanilla (optional)
Place peaches and juice in an 8 x 10 baking pan and dot with extra butter. To make pastry, combine butter, sugar, egg, and vanilla. Drop by tablespoon over peaches. Bake at 400 degrees for 30 minutes.

Black Cat Punch

Black Halloween Punch
SUBMITTED BY: Kathleen

PREP TIME
10 Min

READY IN
1 Hr

Original recipe yield 1 gallon


US
METRIC
INGREDIENTS
1 (.13 ounce) envelope unsweetened grape soft drink mix
1 (.13 ounce) envelope unsweetened orange soft drink mix
2 cups white sugar
3 quarts cold water
1 liter ginger ale
DIRECTIONS
To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard.
Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.

You Have Jello for Brains!

BRAIN MOLD6 small or 3 large boxes of watermelon (works best) or peach Jell-o1 can light or non-fat evaporated milk*2 1/2 cups boiling water1 cup cold waterGreen food colorSpray inside of the mold with a non-flavored cooking spray (like Pam). Dissolve Jell-o in 2 1/2 cups of boiling water. Add 1 cup cold water and evaporated milk. Add food color to desired color (about 5 drops). Pour in mold and chill until set. To remove the brain, shake the mold gently until the gelatin loosens. Place a flat plate upside down over the open side of the mold, then flip the mold and the plate together. Lift the mold off, leaving the brain on the plate.*Don't use regular milk in place of the non-fat evaporated milk - it's won't be as cloudy and has a tendency to curdle or separate in this type of recipe. Don't use whole evaporated milk, either, since it may also curdle.VARIATION 1:About 15 drops each of red, green, and blue will make a realistic brain color of gray.VARIATION 2:Use blueberry Jell-o, adding red and green food coloring to get the color you want.VARIATION 3:Fill the mold about 1/2 full and chill until set. Using a spoon or ice cream scoop, make a baseball-sized hole in the center of the Jell-o, being careful to leave at least 1/2-1-inch of Jell-o between the hole and the mold. Fill the hole with pureed and strained raspberries or strawberries. Spoon in enough Jell-o to barely cover and seal the pureed fruit and chill until set. Add another thin layer of Jell-o and again chill until set. Then add the remaining Jell-o and chill until set. When you cut into the brain, the fruit "blood" will come oozing out.

Enchilada Casserole

From Beth Rankin

4 boneless skinless chicken breasts or 2 cans of chicken or what ever you have left over!
cut the chicken into small pieces.
Mix together: 1cup milk 1 small jar salsa 1 small can each of cream of mushroom and cream of chicken soup and chicken
Layer twice in a lightly sprayed 13x9 pan soup mix andthen tortilla chips broken into small pieces
Top with your favorite shredded cheese and cook at 350 for 45 mins.

Crock Pot pulled pork

From Nancy Hamlin.

5 lb pork shoulder roastCut it in half, rub with S & P. Put in crock pot.Add 1 can of chicken broth and 1/4 cup coffee. Cook on lowfor 6 + hours.When you're ready, take the meat out and dump the juice.Pull the meat and put it back in crock pot. Add whateverBBQ sauce you like. Put on warm for about half an hour.