Spritz Cookies

1 1/2 c. butter
1 c. sugar
1 egg
2 T. milk
1/2 tsp. almond extract
4 c. flour
1 tsp. baking powder

Cream butter and sugar.  Add milk, vanilla and almond.  Beat well.  Gradually add in mixed dry ingredients.  make into a smooth dough.  Place in cookie press and press cookies onto ungreased cookie sheet.  Bake @ 400 for 6 - 8 minutes.                         - Tricia

Molasses Cookies

1 c. sugar
2/3 c. shortening
1/4 c. molasses
1 egg

Cream above together then add in:

2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. cinnamon

Form into balls and roll in sugar.  Press down slightly with bottom of glass.  Bake @ 350 for 10 minutes.                                          -  Norma Haynie

Seasoned Pretzels

3 (9oz) bags bags pretzels
3/4 c. Orville Redenbacher Butter Popcorn oil
1 pkg. ranch dip/dressing mix
1 tsp. lemon pepper
1 tsp. garlic powder

Mix oil and seasonings together and pour over the pretzels in a large bowl. Stiring carefully to coat.  Store in air tight container.  (Best if sits for several hours before eating)   - Tricia

Cheesecake Tarts

36 Nilla wafers
1 Tbl. lemon juice
1 tsp. vanilla
16 oz. cream cheese (softened)
3/4 c. sugar
2 eggs

Line nuffin cups with Vanilla Wafers. Combine lemon juice, vanilla, c. cheese, sugar and eggs.  Top each wafer with 1 Tbl of cream cheese mixture.  Bake cups @ 325 for 15 - 20 min.  Cool and top with strawberries or pie cherries.                        - Tricia

Cowboy Cookies

1 1/2 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp salt

3/4 c. butter
3/4 c. white sugar
3/4 c. brown sugar (packed)

2 eggs
1 Tbl. vanilla

1 1/2 c. mini chocolate chips
1 c. oatmeal
1 c. coconut
1 c. chopped pecans

Cream butter and sugars.  Add eggs and vanilla. Beat well. Stir in first five ingredients, mixing until well combined.  Add oatmeal, coconut, chips, and nuts.

Drop by tablespoonful onto ungreased cookie sheet.  Bake @ 350 for about 10 min. or until edges are lightly brown.  Makes about 50 cookies.      Tricia

Crock Pot Teriyaki Chicken

10 - 12 boneless skinless chicken tenders or 6 breasts
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice
hot chili sauce

Place chicken in crockpot. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on high for 4 to 5 hours or until chicken is tender. Combine cornstarch and cold water, stirring until smooth.  Add cornstarch mix to crockpot and gently stir into sauce. Cook for an additional 5 - 10 min. (Can add a tablespoon or two of hot chili sauce at this point, if you want it spicy.)  Serve over rice.  Tricia

Minestrone Soup

1 can great northern beans, or kidney
1 can (14 oz.) whole tomatoes, chopped in juice
1 chopped fresh tomato
5 c. tomato juice
2 c. water
1 med yellow onion, chopped
3 carrots, sliced
2 stalks celery, sliced
1/4 c. chopped fresh parsley or 1/8 c. dried
1 1/2 tsp. salt
1 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. dried oregano
freshly ground pepper to taste
2 c. chopped cabbage
1 med. zucchini, unpeeled, quartered lengthwise and sliced
3/4 c. uncooked small pasta shells
freshly grated Parmesan cheese to garnish

In large pot: Combine everything except the cabbage, zucchini, pasta, and Parmesan. Bring mixture to a boil then reduce heat to low and simmer, covered about 1 hr. and 15 min.

Add cabbage, zucchini, and pasta to simmered mixture and cover pot for another 20 minutes.

Serve hot soup topped with Parmesan cheese.                    - Tricia Munk