Cookie Exchange

We had a good time at Nancy's home sampling the various cookies. Those there were Yessika, Nancy, Lynell, Ingrid, Barbara and Clarissa.

Christmas Tree Cookies

Nancy Pitney
1 cup butter
3/4 cup sugar
1 egg
1 tsp. almond extract
2 1/4 cup flour
1/4 tsp. salt
1/4 tsp. baking powder
food coloring
Cream butter and sugar. Beat in egg and almond extract. Gradually blend in dry ingredients that have been sifted together. Ting dough with a few drops of food coloring. Mix well. Fill cookie press. Form cookies on ungreased cookie sheets using Christmas tree plate. Decorate with sprinkles or colored sugar. Bake at 375 degrees for 10-12 minutes. Remove at once to cooling racks. Dough can be tinted different colors for different occasions!

Peanut Butter Treats

Ingrid Ahlstrom
1 cup sugar
1 cup light Karo syrup
1 cup creamy peanut butter
1 (12-oz.) package cornflakes
Combine Karo and sugar in saucepan. Bring to a boil. Remove from heat and stir in peanut butter. Place cornflakes in a good size bowl. Pour mixture over cornflakes. Mix well. Drop by spoonfuls onto wax paper and allow to cool.

Peanut Butter Chocolate Drop Cookies

Clarissa Stay
from Better Homes and Gardens
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar or 1/4 cup honey
1/2 tsp. baking soda
1/2 tsp. baking powder
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
Granulated sugar
Dove caramel chocolates
In large mixing bowl beat the butter or margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat till combined, scraping sides of bowl occasionally. Beat int he egg and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. If necessary, cover and chill dough till easy to handle.
Shape dough into 1-inch balls. Roll in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 7-9 minutes or bill bottoms are lightly browned. While warm place a Dove caramel chocolate on top. Transfer cookies to a wire rack and let cool. Makes about 36 cookies.

Pumpkin Sheet Cake

Cindy Sage

Made by Ingrid Ahlstrom

1 can pumpkin (15 oz)
2 cups sugar
1 cup vegetable oil
4 eggs, slightly beaten
2 cups flour
2 tsp baking soda
1 tsp cinnamon
½ tsp salt
Combine pumpkin, sugar and vegetable oil, and then add the eggs. Mix well with mixer. Separately mix dry ingredients. Add them to pumpkin mixture. Beat until well blended. Spread into 15x10 inch pan. Bake at 350 degrees for 25-30 minutes. Cool. Top with cream cheese frosting.
Optional: sprinkle the top with nuts.

Strawberries

Kara BagleyMix strawberries with cream and enjoy!

Tres Leches Cake

Marilyn GriffinUse the Tres Leches cake mix and add strawberries on top!! Yummy!

Pistachio Pudding

Trudy Jensen
Large container of cool whip
Pistachio pudding
2 cans crushed pineapple (don't drain)
3/4 package of marshmallows
chopped nuts (optional)
Mix it all together.

Lime Cheesecake

Evelyn Ensminger
30 graham crackers, crushed (1/2 for crust and 1/2 for top)
1/4 pound butter, melted
1 tablespoon powdered sugar
1 package lime Jell-O
1 cup hot water
1 large (8 ounce) package cream cheese
1 cup sugar
1 can evaporated milk, chilled
1 tablespoon vanilla
Combine half of the crushed graham crackers with the melted butter and powdered sugar. Press into a 13x9-inch pan. Dissolve the Jell-O in water and set until the edges are firm. Cream the cream cheese with the sugar and add to Jell-O. Beat the milk and add the vanilla to the milk. Fold the milk/vanilla mixture into the cream cheese/Jell-O mixture. Pour into the pan and set over-night. Top with remaining crushed graham crackers.
Note: I usually make lemon cheesecake using lemon Jell-O, it tastes better!

Christmas Cookie Exchange

There were a lot of us at the cookie exchange, so it was really fun. We all left with a heaping plate of goodies, plus we made plates of cookies for about 7-8 other families. Those who came were Cindy, Yessika, Sherolyn, Evelyn, Clarissa, Kara, Legay, Lynell, Ann, Corrine, Janice, Genie, Susan and Ingrid.

Lemon Sugar Cookies

Kara Bagley
1/2 cup butter, softened
1 cup sugar
1/2 cup sour cream
2 eggs
Juice and zest of 1 lemon
1/2 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups soft white wheat flour
3 cups white flour
Turbinado sugar
Preheat oven 375 degrees. Cream butter and sugar. Add next 4 ingredients. Mix well. Add the rest of the ingredients until blended. Roll dough gently on floured surface, will be sticky. Sprinkle with sugar, cut, place on pan and bake for 8 minutes.

Oatmeal Fudge (No Bake Cookies)

Ingrid Ahlstrom
2 cups sugar
1/2 cup milk
1/2 cup shortening
3 Tbs. cocoa
1/2 tsp. salt
3 cups quick oatmeal
1 tsp vanilla
Combine sugar, milk, shortening, cocoa and salt in a sauce pan and slowly bring to a boil. Boil 3-4 minutes. Remove from heat. Add oatmeal and vanilla. Stir until thick enough to drop by teaspoon onto wax paper. Cool.

Itty Bitty Snickers Pies

LeGay Burrell
1 regular size Snickers bar (around 2.1 oz.)
1 Box of Athens mini Fillo Shells (found in freezer section, usually near pies- contains 15 shells per box)
Slice the Snickers bar in half lengthwise. Then cut each half into 5 nuggets. Set out 10 fillo shells and put a chocolate nugget into each one. Place them on a baking sheet, bake in the oven for 10-15 minutes at 350 degrees. Cool.
(for fellow WW, you can have 2 pies for 2 pts.)