Peanut Butter Crisscrosses

Posted by Donna:
This is my favorite peanut butter cookie recipe. It came from my old Better Homes and Gardens cookbook. I'm not sure when this book was printed because it's so raggedy, and the first few pages are missing that show the date of printing. I haven't checked the new printings; so, this recipe may be included in those as well. If not, this will be a good cookie recipe to have on hand.


Peanut Butter Crisscrosses

1 cup butter flavored shortening

1 cup granulated sugar

1 cup brown sugar

2 eggs

1 tsp. vanilla

1 cup smooth peanut butter

3 cups all-purpose sifted flour

2 tsp. baking soda

Preheat oven to 350 degrees.

Cream shortening, sugars, eggs, and vanilla. Stir in peanut butter. Sift dry ingredients; stir into creamed mixture. Drop by rounded teaspoons onto a cookie sheet lined with parchment paper--or an ungreased cookie sheet. Using the back of a floured fork, press on the cookie to make the crisscross.

Bake for about 10 minutes.

I don't feel so bad eating these since they're made with peanut butter. I love the texture of these cookies. They have just the right amount of peanut butter in them so that you're not tasting just peanut butter.

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Fruit Punch

Posted by Donna:

I used to love making this punch. I need to make it for my grandchildren. Kool-aid is so easy to buy and make now---and cheaper to make---I never think of it anymore.

1 can frozen lemonade

1 large can pineapple juice

1 large can Hawaiian Punch

1 cup cherry Koolaid (or your choice)

Add a little water. Add sugar to your liking.

When the girls were small, I would pour this in a large plastic container with a lid and put it in the freezer just until it turned to mush. I would also take this to school parties. However, I would freeze it solid for these and take it out just long enough prior to the parties for it to be mushy--kind of like our modern day snowcones. Whether it's served strictly as a punch or slightly frozen, it is quite tasty.

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Stir-Fried Asparagus

Posted by Lori:
Recently my cousin-in-law, Alyssa, (check it out @ Keeping the Kingdom First) posted about how one of her daughters likes asparagus. I'm ashamed to say it, but until a few days ago, I had NEVER eaten it fresh, but only from the can....and only once. (Terrible, I know!) The canned tastes okay, but I didn't like the mushy part, so haven't ever made it for my own family.

I decided to try making Stir-Fried Asparagus and now I'm a HUGE fan and will make it a regular side dish in our dinners from now on. Here was our families' asparagus rating: Hubby - YEA; Me - YEA; Daughter - Absent from meal (ate Taco Bell with school group); Oldest Son - YEA; Middle Son - NAY; Youngest Son - NAY. The "YEAS" win - YEA!

STIR-FRIED ASPARAGUS

1 bunch asparagus
2 tablespoons olive oil
Salt

Wash asparagus.  Cut spears in diagonals, 'cause it's prettier that way :). In medium skillet, heat olive oil over medium heat (not too hot).  Stir asparagus to coat in oil.  Allow it to cook a few minutes, stiring frequently.  I cooked ours about 6-7 minutes to get it crisp-tender.

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Orange Julius

Posted by Lori:
As a teenager my friends and I used to enjoy going to the mall in Oklahoma City and getting an Orange Julius. I guess they were a new thing back then, and since none of us went to Oklahoma City often, it was a special treat.

This recipe is from our Nell family cookbook, but until now I'd never made it. Yesterday I mixed up a double portion for my kids' afternoon snack. It was great! Our daughter was gone after school, so we froze her portion. She ate it today and it was good frozen, too....just needs to thaw a little bit so it's not too hard.

Besides the little bit of added sugar, this makes a great breakfast drink, especially for those who typically like to drink milk. This amount will serve 2 - 3 people.

ORANGE JULIUS
1 - 6 ounce can frozen orange juice
1 cup water
1 cup milk
1/2 cup sugar
1 teaspoon vanilla
12 ice cubes

Put all ingredients into blender. Blend until smooth. Enjoy!
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Chocolate Sheet Cake Icing

Posted by Lori:
I posted the Chocolate Sheet Cake recipe yesterday, but here's the icing recipe. I never use all of the icing...there's always some left over.

What can you do with left over chocolate icing? Well, the most obvious thing is to eat it, of course! You could refrigerate it and save it for cupcakes or maybe some cookies. But, another idea is something I remember Mom doing for us as kids....spread it onto graham crackers and top it with another one. A chocolate icing sandwich! Yum!

CHOCOLATE SHEET CAKE ICING
1 stick margarine
3 tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
1 pound powdered sugar (I always use more - closer to 1 1/2 pounds)
1/2 to 1 cup chopped pecans, optional (I prefer the icing without nuts)

Put margarine, cocoa and milk into a medium saucepan. Heat over low heat; DO NOT BOIL. Remove from heat and add vanilla and powdered sugar. Stir until smooth Add pecans, if desired. Spread onto warm sheet cake.
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Chocolate Sheet Cake

Posted by Lori:
I can't even guess how many times I've made this cake. Just last week I made it for a funeral meal. You can tell that it's a well used recipe - this picture is proof! Kind of dirty, isn't it?? This cookbook was my Grandma Sibyl's - my mom's mom.

It's a Harmon County(Oklahoma) Cookbook and many of the recipes are from friends and acquaintances of hers, although she wasn't one of the ladies that actually submitted recipes for this particular book. The neat (and kind of funny!)thing she did is that she wrote her name whenever there was a recipe that was something that she made, too - even though the person who submitted the recipe had their name there. Before she died she gave me lots of her cook books. I'm very grateful to have them with so many of the recipes marked by adding her name or little pieces of information. The books also have recipes jotted down on cards and taped to the insides. Very special cook books with special memories of Grandma.

This Chocolate Sheet Cake is a very common recipe. It's found under the heading of many different names. Maybe you have even made this cake yourself. Just in case there's someone out there who hasn't made it, I decided to post it.

Chocolate Sheet Cake

1 stick margarine
3 - 4 tablespoons cocoa (I use 3, but they're heaped a little so it's probably 4)
1/2 cup shortening
1 cup water
2 cups sugar
2 cups flour
1/2 cup buttermilk (I never keep buttermilk because this is about the only thing I would use it for, so instead I use almost 1/2 cup regular milk, add vinegar to it, and allow it to set a few minutes)
1 teaspoon soda
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon (optional - I only do this if I'm serving it with Mexican food. It's a nice compliment with the cinnamon/chocolate combination.)

Preheat oven to 350 degrees. Put margarine, cocoa, shortening, and water into a medium saucepan and bring just to a boil over medium heat. In small bowl combine buttermilk (or milk and vinegar), soda, eggs, vanilla until well blended. In large mixing bowl, combine flour, sugar, salt, and cinnamon (if desired). Pour saucepan mixture over flour, sugar and salt. Stir to mix well. Add egg, buttermilk, soda, and vanilla mixture. Stir until smooth. Pour into greased and floured sheet cake or jelly roll pan (15 x 10 1/2 x 1 inch). (The recipe says it can bake in a 9 x 13 pan, as well.) Bake at 350 degrees for 20 - 25 minutes...until toothpick inserted into center comes out mostly clean. I like a few crumbs on it instead of all the way clean.) Of course the 9 x 13 pan would require a longer baking time. Ice cake while still warm with Chocolate Sheet Cake Icing.

What are you grateful for today?  This post is linked to Gratituesday, hosted by Laura at Heavenly Homemakers.
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Hamburger Casserole

Posted by Donna:

This is a very old recipe that I've had for a long, long time. I've always thought of it as a soup and served it as a soup; but, when I looked at the recipe to post it, I had it entitled "Hamburger Casserole." A very good friend gave this to me--maybe she's the one who named it that. I tried to think of something else to call it for this post. If you decide to fix this and like it, maybe you can rename it for me??????

1 lb. ground beef--browned with onion (drain the grease off after browning)

1 can Franco American spaghetti

1 large can tomato sauce with cheese

1 cup spanish rice

1 small can ranch style beans

Mix all together and cook in a crock pot or on top of stove. Serve with crackers or cornbread.

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