No Bake Cookies

1/2 Cup Butter
2 Cups Sugar
1/2 Cup Milk
1/2 Cup Cocoa
1 Teaspoon Vanilla
1/2 Cup Peanut butter
3 Cups Oatmeal

Add butter, sugar, milk and cocoa to sauce pan. Let boil for 4 minutes. Take off stove and add vanilla, peanut butter. Mix in oatmeal. Place in balls on wax paper. Let them sit until cool.

Muddy Buddies

Chex

9 Cups Chex
1 Cup Semi-Sweet Chocolate Pieces
1/2 Cup Peanut Butter
1/4 Cup Margarine or Butter
1/4 Teaspoon Vanilla
1 1/2 Cups Powdered Sugar

Combine chocolate, peanut butler and margarine in bowl. Microwave the mixture 1 to 1 1/4 minutes. Stir after 1 minute. Stir in vanilla. Pour chocolate over cereal, stir. Pour cereal into hag with powdered sugar. Shake until coated. Spread on wax paper to cool.

Oatmeal Cookies

1 Cup Shortening
1 Cup Brown Sugar
1 Cup Sugar
1 1/2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
3 Cups Oatmeal
2 Eggs
1 Teaspoon Vanilla
1 Package Butterscotch Chips

Preheat oven to 350. In a bowl mix flour baking soda, salt and oatmeal set aside. In another bowl beat together shortening, brown sugar, and white sugar. Once blended well add eggs one at a time. Mix in vanilla. Stir in chips.

Place on a cookie sheet and bake for 12 minutes.

Homemade Pasta

Shirley Price





























1 Egg
2 Tablespoons Milk
1 Cup Flour

Beat egg with milk. Add salt and flour. Roll out on floured surface until very thin. Use a pasta maker if you have one but if you don't roll dough flat then roll up like a cinnamon roll. Cut in desired size of noodle. Once dough is cut place in boiling water.

Molten Chocolate Cake

Teton Grille

8 Fluid Ounces Unsalted Butter
12 Ounces Semisweet Chocolate Chips
2 Fluid Ounces Heavy Cream
1/4 Cup Powdered Sugar
4 Whole Eggs
4 Egg Yolk
1/2 Cup Sugar
3/4 Tablespoon Vanilla
1/4 Teaspoon Salt
1/4 Cup Flour

In mixer, whip together all eggs, granulated sugar, vanilla and salt until light and fluffy. Should at least double in volume. Then add flour. In double-boiler, melt butter, chocolate chips, heavy cream and powdered sugar. Stir occasionally, to avoid scorching, until smooth.

Fold chocolate mixture gently into whipped batter. Chill overnight. Using oven-safe ramekin, coat inside with butter, then lightly with flour. Fill ramekin 2/3 full and bake at 350 degrees F for 15-20 minutes, or until the top begins to crack.

Lemon Bars

1 Cup Flour
1/4 Cup Powdered Sugar, sifted
1/2 Cup Butter
2 Eggs
3/4 Cup Sugar
1/2 Teaspoon Lemon Zest
3 Tablespoons Lemon Juice
2 Tablespoons Flour
1/4 Teaspoon Baking Powder

Preheat oven to 350. Stir flour, powdered sugar. Cut in butter. Pat into ungreased 8x8x2 pan. Bake for 10 to 12 minutes. Beat eggs; add sugar, lemon peel and juice. Beat till smooth 8-10 minutes.

Stir together 2 Tablespoons flour and baking powder, add to egg mixture. Blend together then Pour over baked layer. Bake for 20 to 25 minutes. Sift more powdered sugar over top.

Lasagna

1 1/2 Pounds Ground Beef
1 Onion, Chopped
2 Cloves Garlic, Minced
1 Tablespoon Basil
1 Teaspoon Oregano
1 Tablespoon Brown Sugar
1 1/2 Teaspoons Salt
1 Can Diced Tomatoes (29oz)
2 Cans Tomato Paste (6oz)
10 Ounces Lasagna Noodles
2 Eggs
3 Cups Ricotta Cheese (1 1/2 pounds)
1/2 Cup Parmesan Cheese
2 Tablespoons Parsley
2 Teaspoons Salt
1/2 Teaspoon Pepper
1 Pound Mozzarella Cheese, Shredded
2 Tablespoons Parmesan Cheese, or Romano Cheese

In skillet brown ground beef, onion, and garlic, drain fat. Mix basil, oregano, brown sugar, 1 1/2 tsp. salt, diced tomatoes and paste. Simmer 30-45 minutes. Stir occasionally.

Preheat oven to 375. Bring large pot of water to a boil. Add noodles, cook 5-8 minutes or until tender. Lay noodles flat on towel and blot dry. In a medium bowl mix eggs, ricotta, Parmesan, parsley, 1 tsp. salt and pepper.

Layer 1/3 of noodles in bottom of 9 by 13 dish. Cover the noodles with 1/2 ricotta mix, 1/2 mozzarella and 1/3 of sauce. Repeat. Top with remaining noodles with sauces. Sprinkle Parmesan on top.

Bake fore 30 minutes or cheese is lightly browned. Let cool for 10 minutes.