Honey Cookies

Makes around 60

Mix:

1 1/3 c. canola oil

2c sugar

1/2 c. honey

Now add:

2 eggs

2 tsp vanilla

4 tsp baking soda

2 tsp salt

2 TBSP cinnamon

4 1/2 c. flour

Mix well. Set the oven to 350 degrees. Roll into 1 inch balls. Roll balls in sugar. Put on greased cookie sheet and bake for 8-10 min. Cookies will be moist, so leave on cookie sheet for a few minutes. Eat and enjoy!

Sugar Cookies

Sugar cookies (McCormick’s sugar cookie recipe, I halved the original):

1 1/3 c. flour
1 t. cream of tartar
½ t. baking soda
½ t. salt
¾ c. sugar
1 stick butter, softened at room temperature
1 egg
1 t. vanilla

Mix flour, cream of tartar, baking soda and salt in bowl. Set aside. Beat sugar and butter in large bowl with mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Drop by teaspoon full onto baking sheet (it will be very sticky). Bake in a preheated 350˚ oven for 8-10 minutes or until lightly browned. Cool completely.

Surprise Apple Salad

3 snickers bars, chopped
3 medium tart apples, peeled and chopped
1 (8 oz) carton of frozen whipped topping, thawed
1 (8 0z) block cream cheese, softened

In a large bowl, combine all ingredients. Refrigerate until serving.

Cornbread Salad

1 (9 inch skillet) corn bread, cubed
2 small heads of romaine lettuce, chopped
2 large tomatoes chopped
1 (15.5 oz) can of red beans, rinsed and drained
1 (15.5 oz) can sweet corn drained
1 (8 oz) package of shredded cheddar cheese
1 medium purple onion diced
8 oz bacon ranch dressing
4 green onions thinly sliced (optional)

Layer a large bowl with half each of cubed cornbread, lettuce, and next five ingredients; spoon half of dressing evenly over the top. Repeat layers with remaining ingredients and dressing. Garnish with green onions is optional. Cover and chill at least 2 hours. Before serving toss gently or serve layered.

Cheese Tortellini Ceasar Salad

1 package (9oz.) Buitoni refrigerated Three Cheese Tortellini, prepared according to package directions (I drain it, run cold water over it and refrigerate while preparing the rest of the salad).
1 bag ready to use romaine lettuce (or chop your own as much as you like)
3/4 cup creamy Ceasar salad dressing (I highly recommend using Newman's Own)
1/3 cup shredded parmesan cheese
1 c. diced tomatoes
1 c. ceasar style croutons

Combine pasta, lettuce, dressing, and cheese in a medium bowl. Toss to coat, top with tomatoes and croutons. Season with black ground pepper (optional).

Chicken Pasta Salad

1 cup mayonnaise
2 cups shelled pasta, cooked
4 cups cooked chicken, shredded or chopped
2 cups green grapes
1/2 cup green pepper, chopped
20 oz. pineapple, crushed and drained (tid bits)
1 can water chestnuts
2 cups cashews
2 tbs grated onion
2 cups celery, chopped
2 cups red apples, chopped

Mix all ingredients together and refrigerate. Serves 6

Carmelitas

Ingredients

2 c. flour
2 c. oats
1 1/2 c. brown sugar
1 teas. baking soda
1/2 teas. salt
1 1/2 c. butter softened
2 cup chocolate chips
1 cup nuts of choice
1 jar Mrs. Richardsons Butterscotch Caramel

Directions

Mix the floud, oats, sugar, baking soda, salt and butter together. Press 2/3 of the mixture on the bottom of a cookie sheet. Save the remaining 1/3 of the mixture. Bake at 350 degrees for 10-12 minutes. While still hot, add the chocolate chips, nuts and drizzle the caramel over the chips and nuts. Crumble the remaining mixture on top and bake for 20 minutes. You will see the caramel bubbling on the sides and the top slightly browned. Let cool completely before cutting.