S'Mores Sandwish Bar Cookies

Via Hershey's Kitchen

Ingredients:
1/2 cup (1 stick) butter or margarine softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
5 HERSHEY'S Milk Chocolate Bars (1.55 oz. each), unwrapped
3 cups miniature marshmallows

Directions:
1 Heat oven to 350°F. Grease 8-inch square baking pan.

2 Beat butter and sugar until well blended in large bowl. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough in prepared pan. Bake 15 minutes.

3 Arrange unwrapped chocolate bars over baked layer, breaking as needed to fit. Sprinkle with marshmallows; scatter bits of remaining dough over marshmallows, forming top layer. Bake 10 to 15 minutes or just until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

M&M Holiday Cookies

Ingredients:

1 cup butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/8 teaspoon salt

1 12-ounce package M&M’S®  Milk Chocolate Candies (red and green)

3/4 cup chopped nuts (optional)

Directions:

Preheat oven to 350°F. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into butter/sugar mixture. Stir in M&M’S® Milk Chocolate Candies and nuts, if desired. Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container.

Creamy Macaroni and Cheese

Use your slow cooker to make this creamy version of a classic dish.

Ingredients:
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
4 tablespoon (1/2 stick) butter, cut into pieces
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
3 eggs, beaten
2 1/2 cup (about 10-ounces) grated sharp Cheddar cheese
2 cup uncooked elbow macaroni (an 8 ounce box isn’t quite 2 cups)
1/2 teaspoon pepper

Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Recipe Courtesy of Paula Deen
Servings: 12 servings
Prep Time: 5 min
Cook Time: 3 hours
Difficulty: Easy

Meat Filled Shells

Ingredients:
1 lb. ground beef
1 lb. ground pork
4 eggs slightly beaten
1 c. Italian bread crumbs
1 c. shredded mozzarella
3/4 c. finely chopped onions
3/4 tsp oregano
1/2 tsp salt
1/8 tsp pepper
spaghetti sauce
grated parmesan cheese

Directions:
Spread a thin layer of sauce in bottom of 13x9 pan.  Place shells open side down in single layer.  Cover with remaining sauce.  Sprinkle with parmesan cheese.  Cover with foil and bake at 350 F for 45 min.  Fills 36 shells (1 box). Serves 10-12 people.

Lasagna Filling

Ingredients:
2 lb. ricotta (lrg. container)
2 eggs
1/3 c. sugar
1 c. plain bread crumbs

Directions:
Mix together and layer lasagna.

Cheese Filled Shells

Ingredients:
2 lbs. ricotta (1 1b.~14 oz.)
3 eggs
1/3 c. sugar
1 c. plain bread crumbs
2 c. mozzarella shredded
1/2 c. parmesan cheese grated
2 Tb. parsley
3/4 tsp oregano
1/2 tsp salt
1/4 tsp pepper

Directions:
Mix all together and stuff shells.  This makes enough for one box of jumbo shells (36). Serves 10-12 people.

Pasta Dough (4 egg)

Ingredients:
3 c. flour
4 eggs
1 tsp salt
1/2 tsp olive oil
1 Tb. water

Instructions:
Mix all ingredients and then add 1 Tb. of water until dough is the right consistency.  For family, multiply the recipe by 3.  Dough needs to sit overnight.  Then, while using a pasta machine which is heavily floured, make pasta!

Grandma Dot's Mac & Cheese

Jon and I always bring this to pot luck dinners and there is never any left to take home...that's just how wonderful it is!

Ingredients:
8 oz. package of elbow macaroni (cooked and drained)
4 1/2 to 5 cups of shredded sharp cheddar cheese
3 cups milk
2 large eggs (beaten)
1 1/4 tsp. salt (or to taste)
1/4 tsp. pepper
1/2 stick of margerine
paprika

Instructions:
Cut up margerine into small pieces and spread in bottom of large 9 x 11 casserole dish.  Combine milk, eggs, salt and pepper in a seperate bowl.  Place cooked hot macaroni in casserole dish.  Sprinkle cheese and stir to mix (reserve some cheese to spread on top...about 1 cup).  Pour milk-egg mixture on top and stir.  Cover with foil and bake at 350 degrees for 45 minutes.  Uncover. Sprinkle with remaining cheese and paprika.  Cover and let stand for 10 minutes before serving.

Pumpkin Chocolate Chip Cookie Bars

Straight from a good source...Katie!!! Thanks for the sweet treat!
Makes 24

Ingredients:
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 can pumpkin puree (do NOT get canned pumpkin pie mix!!!)
1 package (12 ounces) semisweet chocolate chips (also good with dark chocolate chips)

Directions:

Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. DO NOT OVERBAKE. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares. Restrain yourself from eating every last one of these.

Egg and Sausage Brunch

Grandma Dot's recipe that has saved our appetites many mornings!!!

Ingredients:
1 lb. sausage
9 slices bread
1 1/2 c. cheese
3 c. milk
6 eggs
1/4 tsp. ginger
salt

Directions:
Brown sausage. Drain well. Butter bottom of casserole dish. Spread half of sliced bread and half of cheese and half of sausage. Repeat the layers. Combine milk, eggs, ginger, and salt. Pour over casserole and refrigerate over night. Bake a 325 degrees F for 1 hour.

American Potato Salad

Ingredients:
1 c. Miracle Whip
1 tsp. prepared mustard
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. pepper
4 c. cubed cooked potatoes
2 hard boiled eggs chopped
1/2 c. onion, celery, sweet pickles ALL chopped

Directions:
Stir together salad dressing, mustard, celery seed, salt and pepper. Add remaining ingredients. Mix lightly. Chill

Pecan Pie

Mom's secret....grind the pecans!!!

Ingredients:
3 eggs
1 c. dark Karo syrup
1 c. sugar
2 Tb. butter
2 tsp. vanilla
1 1/2 c. crushed pecans
1 unbaked pie crust

Directions:
Stir everything until blended except pecans. Add ground pecans and pour into pie crust. Decorate top with pecan halves. Bake at 350 degrees F for 50-55 minutes or until knife comes out clean in center.