Vanilla Pudding Chocolate Chip Cookies

Vanilla Pudding Chocolate Chip Cookies

3/4 cup shortening 2 teaspoons vanilla

3/4 cup margarine 1 teaspoon baking soda

1 1/2 cup brown sugar 1 teaspoon salt

3/4 cup sugar 4 cups flour

3 eggs 3 cups semi-sweet chocolate chips

1 (3 oz.) box instant vanilla pudding

Cream margarine, shortening, and sugars. Add eggs and beat well. Sift dry ingredients and add to creamed mixture. Fold in chocolate chips.

Bake cookies at 350 degrees for 8 minutes. Cookies should be just barely golden brown

Ginger bread cookies

1 c. packed brown sugar

¼ c. molasses

1 egg

2 ¼ c. flour

2 tsp. Baking soda

1 tsp cinnamon

1 tsp ginger

½ tsp cloves

¼ tsp salt

Put everything into a bowl and mix well. (I use a hand mixer, which makes the dough crumbly but will press together easily using your hands after it is all mixed in.) Refrigerate dough for about 1 hour. Bake @ 375* for 10-12 min. (I actually only cook them for about 8 min.) They will look not quite done but will flatten out as they sit in the pan for a minute or two. This makes them nice and soft.

Red pepper and spinach lasagna

Red pepper and spinach lasagna

12 oz lasagna noodles

1 package frozen spinach

1 large red pepper chopped into small pieces

1 jar Alfredo sauce (I use 5 to 6 western family packets made with only milk no butter)

3 Tbsp. Olive oil

½ tsp. Salt

¼ tsp pepper

1 egg

2 c. shredded cheddar cheese

1 carton cottage cheese

½ c. grated Parmesan cheese

1 c. mozzarella cheese

Soak the noodles in hot water for about 15 min. meanwhile Sautee red pepper in olive oil. Drain noodles, set aside. Mix spinach, red pepper, Alfredo sauce, salt and pepper. In a bowl combine the egg and cheddar, cottage, and Parmesan cheeses. Layer a third of each, spinach mixture, noodles, then cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese. Cover and bake at 350* for 45-50 min. let stand for 15 min before cutting.

English Toffee

English Toffee:

1 lb. butter

2 1/2 c white sugar

1 c water

4 Tbs white karo syrup

1 lb. chocolate

1/2 lb. finely chopped nuts

Butter cookie sheet (I just spray well with Pam). Cover pan with half of the chopped nuts and then with half of the chocolate. In a heavy pan, cook sugar, water, syrup and butter, stirring constantly until candy thermometer reads 285 (until mixture is very thick and forms large bubbles that break and emit steam like a geyser...Ruby's description, not mine). Pour cooked syrup over nuts and chocolate. Let stand for 10 minutes. Sprinkle with remaining chocolate and then nuts. Let stand for 5 hours or until hard. Makes 5 lbs.