Chocolate Bundt Cake

(This recipe is from the Quick Cooking 1999 cookbook.)

1 pkg (18 1/4 oz) chocolate cake mix
1 pkg (3.9 oz) instant chocolate pudding mix
3 Tbsp baking cocoa
1 3/4 c milk
2 eggs
2 c (12 oz) semisweet chocolate chips
powdered sugar

In a mixing bowl, combine cake and pudding mixes, cocoa, milk, and eggs. Beat on low speed til moistened. Beat on med for 2 min. Stir in chocolate chips. Pour into a greased and floured 10" fluted tube pan. Bake at 350 degrees for 55-60 min or til a toothpick inserted near center comes out clean. Cool for 10 min; remove from pan to a wire rack to cool completely. Dust with powdered sugar if desired. Makes 12-15 servings.

Fruited Sweet Potatoes

(This recipe is from the Quick Cooking 1999 cookbook.)

2 cans (15 oz each) cut sweet potatoes
1 can (15 1/4 oz) apricot halves
3 Tbsp brown sugar
1 Tbsp cornstarch
1/8 tsp ground cinnamon

Drain sweet potatoes and apricots, reserving 1/2 c syrup from each. If desired, cut apricots into fourths. Place potatoes and apricots in a greased 1 1/2 qt baking dish. In a saucepan, combine brown sugar, cornstarch, cinnamon, and reserved syrup; stir til smooth. Bring to a boil over med-high heat. Remove from the heat; pour over the potatoes and apricots. Bake, uncovered, at 350 degrees for 25 min or til bubbly. Makes 6 servings.

Double Chocolate Torte

(This recipe is from the Quick Cooking 1999 cookbook.)

1 pkg fudge brownie mix (13x9" pan size)
1 c (6 oz) semisweet chocolate chips, melted
1/2 c butter (no substitutes), softened
2 c whipped topping
1 tsp chocolate sprinkles

Prepare brownie mix according to pkg directions for fudge-like brownies. Spread batter in a greased and floured 9" round baking pan. Bake at 350 degrees for 38-=42 min or til center springs bakc when lightly touched. Cool for 10 min. Invert onto a serving plate; cool completely. In a bowl, stir melted chocolate and butter til smooth. Spread over the brownie layer; refrigerate 30 min. Just before serving, top with whipped topping. Decorate with sprinkles. Makes 9-12 servings.

Herbed Pork Roast

(This recipe is from The Taste of Home Recipe Book - Second Edition.)

3 Tbsp finely chopped fresh parsley, divided
2 tsp paprika
2 tsp dried basil
2 tsp salt, optional
1 tsp pepper
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp crushed fennel seed
1/2 tsp dried thyme
1 boneless extra-lean pork roast (about 2 lbs)

Combine half of the parsley with the herbs and seasonings. Rub over roast. Place in a shallow pan; cover with remaining parsley. Roast, uncovered, at 325 degrees for 35 min PER POUND or til a meat thermometer reads 160-170 degrees. Makes 6 servings.

Cinnamon Coffee Cake

I've made this recipe many times, often taking it along when we visit friends or relatives and stay overnight. It makes enough for a number of people and travels well.

1 c butter or margarine, softened
2 3/4 c sugar, divided
2 tsp vanilla
4 eggs
3 c flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 c (16 oz) sour cream
1/2 c chopped pecans
2 Tbsp cinnamon

In a lg mixing bowl, cream butter and 2 c sugar til fluffy. Add vanilla. Add eggs; beat well. Combine flour, baking powder, baking soda, and saltl add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into a greased 10" tube pan (angelfood cake pan). Combine nuts, cinnamon, and remaining sugar; sprinkle 1/3 over batter in pan. Repeat layers two more times. Bake at 350 degrees for 70 min or til cake tests done. Cool for 10 min. Remove from pan to wire rack to cool completely. Makes 16-20 servings.

Tomato Soup

This is the soup Hubby makes every year with tomatoes and onions from our garden. It makes a big batch which we freeze to eat later.

5 medium onions
2 1/2 garlic cloves
5 Tbsp butter or margarine
5 lbs tomatoes, washed and chopped (peeling is optional, we usually don't)
2 1/2 tsp chicken bouillon
2 1/2 tsp sugar
1 1/4 tsp salt
5/8 tsp pepper

In a lg pot or Dutch oven, saute onions and garlic in butter til tender. Add tomatoes, bouillon, sugar, and seasonings. Cover and simmer til tender. Remove from heat; cool. Puree in blender.

If eating right away:
Return soup to pot and heat through.

If freezing:
Pour or ladle soup into freezer-safe containers.

Makes about 4 qts.

Hearty Potato Soup

This recipe makes the BEST potato soup!

6 medium potatoes, diced (peeling is optional)
2 carrots, peeled and sliced
2 celery ribs, sliced
2 qts water
1 onion, chopped
4 Tbsp butter or margarine
6 Tbsp flour
1 tsp salt
1/2 tsp pepper
1 1/2 c milk

In a lg pot, cook potatoes, carrots, and celery in water til tender, about 20 min. Drain, reserving liquid and setting vegetables aside. In the same pot, saute onion in butter til soft. In a bowl, mix together flour, salt, and pepper; gradually add milk, stirring til smooth. Add flour mixture to pot with onions. Heat, stirring constantly til thickened. Gently stir in cooked vegetables. Add 1 c or more of reserved cooking liquid til soup is desired consistency. Makes 8-10 servings, about 2 1/2 qts.

Sausage and Mushroom Stew

Sausage and mushroom stew show above with cheesy garlic bread.

2 cans (10 3/4 oz each) cream of mushroom soup, undiluted
1 lb smoked kielbasa, cut into 1" pieces
5 medium potatoes, but into 1" chunks (no need to peel)
4 carrots, peeled and cut into 1" pieces
1 medium onion, coarsely chopped
1 pkg (16 oz) frozen green beans
1/2-1 lb fresh sliced mushrooms
1 small-medium head cabbage, coarsely chopped

In an ovenproof Dutch oven or lg covered roasting pan, combine all ingredients except cabbage. Cover and bake at 350 degrees 1 1/4 hrs. Uncover and stir. Add cabbage. Cover and bake 30 min longer or til vegetables are tender. Stir again before serving. Makes 8 servings.

Salted Nut Squares

I think of my midwife Liz when I make this recipe. One year when I was pregnant I took a plate of cookies and bars to her as a gift when I went to my appt. These bars were one of the kinds on the plate. She told me later that they were her husband's favorite!

3 c salted peanuts without skins, divided
2 1/2 Tbsp butter or margarine
2 c (12 oz) peanut butter chips
1 can (14 oz) sweetened condensed milk
2 c mini marshmallows

Line the bottom and sides of an 11x7x2" pan with aluminum foil. Spray foil with cooking spray. Put half of the peanuts in the pan. Set aside.

Heat butter and peanut butter chips in microwave in lg bowl for 1 min. Stir. Heat at 30 second intervals as needed til all chips are melted, stirring in between. Add milk and marshmallows; stir til melted. Pour over peanuts.

Sprinkle the remaining peanuts on top. Cover and refrigerate. Cut into bars. Makes 3-4 dozen.

Pecan Squares

(This recipe is from The Taste of Home Recipe Book.)

Crust:
3 c flour
1/2 c sugar
1 c butter or margarine, softened
1/2 tsp salt

Filling:
4 eggs
1 1/2 c light or dark corn syrup
1 1/2 c sugar
3 Tbsp butter or margarine, melted
1 1/2 tsp vanilla
2 1/2 c chopped pecans

In a lg mixing bowl, blend together flour, sugar, butter, and salt til mixture resembles coarse crumbs. Press firmly and evenly into a greased 15x10x1" baking pan. Bake at 350 degrees for 20 min. Meanwhile, in another bowl, combine first five filling ingredients. Stir in pecans. Pread evenly over hot crust. Bake at 350 degrees for 25 min or til set. Cool on wire rack. Makes 4 dozen.

Danish Puff

Note that the recipe makes 2 of these, 8 servings each. The picture shows only one.

Hubby's mom made something similar to this when we visited them one Christmas when they lived in Oregon.

I made this for breakfast to celebrate E's 9th birthday.

1/2 c butter (no substitutes)
1 c flour
1-2 Tbsp cold water

Filling:
1 c water
1/2 c butter (no substitutes)
1 c flour
1/4 tsp salt
3 eggs
1/2 tsp almond extract

Topping:
1 1/2 c powdered sugar
2 Tbsp butter, softened
1-2 Tbsp water
3/4 tsp almond extract
1/2 c sliced almonds or almond slivers

In a bowl, cut butter into flour til crumbly. Sprinkle with water; toss with a fork til moist enough to shape into a ball. Divide in half. On 2 greased baking sheets, roll or shape each ball into a 12x3" rectangle. Add a little flour if needed to assist in rolling.

In a saucepan, bring water and butter to a boil. Add flour and salt all at once, stir til a smooth ball forms. Remove from the heat; let stand 5 min. Add eggs, one at a time, beating well after each addition. Add extract; beat til smooth. Spread over dough on baking sheets. Bake at 350 degrees for 1 hr or till puffed and golden brown. Cool on pans for 10 min.

Combine sugar, butter, water, and almond extract til smooth; spread over warm puffs. Sprinkle with almonds. Refrigerate leftovers. Makes 16 servings.

Dirt Cake

E took this to school for her 9th birthday treat when she was in 3rd grade. A year and a half later, J did the same thing when he was in 3rd grade. Then G took it to school to share for his birthday treat in 2nd grade. It's definitely a popular treat with our family! We made it in individual cups for all those occasions.

1/2 c butter, softened
1 (8 oz) pkg cream cheese, softened
1/2 c powdered sugar
2 (3.5 oz) pkg instant vanilla pudding mix
3 1/2 c milk
1 (12 oz) container frozen whipped topping, thawed
32 oz chocolate sandwich cookies with creme filling
gummy worms

Chop cookies very fine in food processor. The white cream will disappear. Mix butter, cream cheese, and sugar in bowl. In a lg bowl mix milk, pudding and whipped topping together. Combine pudding mixture and cream mixture together. Layer in lg bowl, trifle dish, or new, clean flowerpot starting with cookies then cream mixture. Repeat layers til all of pudding mixture and cookie crumbs are gone, placing a few gummy worms in dirt layers as you go along. End with cookie crumbs on top. Scatter a couple of gummy worms on top layer of crumbs. Chill until ready to serve. Makes 10 servings.

Fluffy Cranberry Pie

I made this for Christmas 2007 when we hosted my family at our house.

(This recipe is from The Taste of Home Recipe Book.)

Cranberry Topping:
1 pkg (3 oz) raspberry flavored gelatin
1/3 c sugar
1 1/4 c cranberry juice
1 can (8 oz) jellied cranberry sauce

Filling:
1 pkg (3 oz) cream cheese, softened
1/4 c sugar
1 Tbsp milk
1 tsp vanilla
1/2 c whipped topping
1 pastry shell (9"), baked

In a mixing bowl, combine gelatin and sugar; set aside.

In a saucepan, bring cranberry juice to a boil. Remove from the heat and pour over gelatin mixture, stirring to dissolve. Stir in the cranberry sauce. Chill til slightly thickened.

Meanwhile, in another mixing bowl, beat cream cheese, sugar, milk, and vanilla til fluffy. Fold in the whipped topping. Spread evenly into pie shell.

Beat cranberry topping til frothy; pour over filling. Chill overnight. Makes 6-8 servings.

Chicken Cheese Lasagna

1 medium onion, chopped
1 garlic clove, minced
1/2 c butter or margarine
1/2 c flour
1 tsp salt
2 c chicken broth
1 1/2 c milk
4 c (16 oz) shredded mozzarella cheese, divided
1 c grated Parmesan cheese, divided
1 tsp dried basil
1 tsp dried oregano
1/2 tsp pepper
2 c (15-16 oz) ricotta cheese
1 tsp dried parsely
9 lasagna noodles (8 oz) coooked and drained
2 pkg (10 oz each) frozen spinach, thawed and well drained
2 c cubed cooked chicken

In a saucepan, saute onion and garlic in butter til tender. Stir in flour and salt; cook til bubbly. Gradually stir in broth and milk. Brin to a boil, stirring constantly. Boil 1 min. Stir in 2 c mozzarella, 1/2 c Parmesan cheese, basil, oregano, and pepper; set aside.

In a bowl, combine ricotta cheese, parsley, and remaining mozzarella; set aside.

Spread 1/4 of the cheese sauce into a greased 13x9" dish; cover with 1/3 of the noodles. Top with half of ricotta mixture, half of spinach, and half of chicken. Repeat, finishing with last 1/4 of cheese sauce. Sprinkle remaining Parmesan cheese on top. Bake at 350 degrees uncovered for 35-40 min. Let stand 15 min. Makes 12 servings.

Moist Bran Muffins

(This recipe is from The Taste of Home 2001 Cookbook.)

This recipe originally made 4 muffins. I adjusted the amounts so that the recipe makes 1 dozen.

2 c All-Bran cereal

2 c milk

1/2 c oil

2 c flour

1/2 c sugar

4 tsp baking powder

1 tsp salt

In a bowl, combine the bran and milk; let stand for 5 min. Stir in the oil. Combine the remaining ingredients; stir into bran mixture just til moistened. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 18-22 min or til a toothpick comes out clean. Cool for 5 min before removing from pan to wire rack. Makes 1 dozen.

Western Beef and Cornmeal Pie

(This recipe is from The Taste of Home Recipe Book.)

Filling:
1 lb ground beef
1 can (11 oz) Mexican-style corn, drained
1 can (6 oz) tomato paste
1 c (4 oz) shredded cheddar cheese
3/4 c barbeque sauce
1/2 tsp salt
1/2 tsp chili powder

Crust:
1 c all-purpose flour
1/2 c cornmeal
1/2 c milk
1/4 c butter or margarine, softened
1 egg
2 Tbsp sugar
1 tsp baking powder
1 tsp salt
1 c (4 oz) shredded cheddar cheese, divided

In a skillet, brown ground beef; drain. Stir in remaining filling ingredients; set aside. In a lg bowl, combine all crust ingredients except 1/2 c cheddar cheese; mix well. Spread on the bottom and up the sides of a greased 2 1/2 qt baking dish or 10" ovenproof skillet. Pour filling into prepared crust. Sprinkle with remaining cheese. Bake, uncovered, at 400 degrees for 25-30 min. Makes 6-8 servings.

Cheesy Potatoes

These potatoes are so good in all their cheesy, buttery gooeyness!

3 Tbsp butter or margarine
6 lg potates, peeled and thinly sliced
1 tsp salt
1/4 tsp pepper
1 c milk
2 c (8 oz) shredded cheddar cheese

Melt butter in a lg nonstick skillet. Cook potatoes til almost tender and lightly browned. Sprinkle with salt and pepper. Pour milk over all; cook gently til milk is absorbed. Sprinkle with cheese and allow to melt. Stir; serve immediately. Makes 6 servings.

Herbed Rice Pilaf

(This recipe is from The Taste of Home Recipe Book.)

** I usually cut this recipe in half because it makes quite a bit. This recipe is the full version.

2 c uncooked long grain rice
1 c chopped celery
1/2 c chopped onion
1/4 c butter or margarine
4 c chicken broth
1 tsp Worcestershire sauce
1 tsp soy sauce
1 tsp dried oregano
1 tsp dried thyme

In a skillet, saute rice, celery, and onion in butter til rice is lightly browned and the vegetables are tender. Spoon into a greased 2 qt casserole dish. Combine all remaining ingredients; pour over rice mixture. Cover and bake at 325 degrees for 50 min or til the rice is done. Makes 8 servings.

Creamy Beef Lasagna

(This recipe is from the Taste of Home 2001 cookbook.)

1 1/2 lbs ground beef
2 cans (15 oz each) tomato sauce
1/4 c chopped onion
2 tsp sugar
2 tsp salt
2 tsp Worcestershire sauce
1/2 tsp garlic salt
2 pkg (8 oz each) cream cheese, softened
1 c (8 oz) sour cream
1/4 c c milk
18 lasagna noodles, cooked and drained
1 c (4 oz) shredded cheddar cheese
minced fresh parsley, optional

In a skillet, cook beef over medium heat til no longer pink; drain. Stir in tomato sauce, onion, sugar, salt, Worcestershire sauce, and garlic salt. In a mixing bowl, beat cream cheese, sour cream, and milk til smooth. In a greased 13x9" baking dish, layer a fourth of the meat sauce, six noodles, and a third of the cream cheese mixture. Repeat layers twice. Top with the remaining meat sauce. Cover and bake at 350 degrees for 40 min. Uncover; sprinkle with cheddar cheese. Bake 5 milk or til cheese is melted. Let stand 15 min before cutting. Sprinkle with parsley if desired. Makes 12 servings.

Rainbow Jello

7 pkg (3 oz each) assorted flavored jello
4 1/2 c boiling water, divided
4 1/2 c cold water, divided
1 can (12 oz) evaporated milk, divided

In a bowl, dissolve 1 pkg jello in 3/4 c boiling water. Add 3/4 c cold water; stir. Spoon into a 13x9" dish coated with cooking spray. Refrigerated til amost set, about 40 min. In a bowl, dissolve another pkg of gelatin in 1/2 c boiling water. Add 1/2 c cold water and 1/2 c milk; stir. Spoon over the first layer. Refrigerated til almost set, about 40 min. Repeat 5 times, alternating plain jello with creamy jello, refrigerating between layers. Makes 15-20 servings.

Chocolate Truffle Cheesecake

(This recipe is from the Taste of Home 2000 cookbook.)

I've made this for Josh's birthday. It's VERY rich, and I don't usually say that about things.

1 1/2 c chocolate wafer crumbs.
2 Tbsp sugar
1/2 c butter or margarine, melted

Filling:
1/4 c semisweet chocoate chips
1/4 c whipping cream
3 pkg (8 oz each) cream cheese, softened
1 c sugar
1/3 c baking cocoa
3 eggs
1 tsp vanilla

Topping:
1 1/2 c semisweet chocolate chips
1/4 c whipping cream
1 tsp vanilla
whipped cream and mini chocolate kisses, optional

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2" up the sides of a greased 9" springform pan. Bake at 350 degrees for 10 min. Cool on a wire rack. Reduce heat to 325 degrees

In a saucepan over low heat, melt chocolate chips; stir til smooth. Remove from the heat; add cream and mix well. Set aside.

In a mixing bowl, beat cream cheese and sugar til smooth. Add cocoa and beat well. Add eggs; beat on low just til combined. Stir in vanilla and reserved chocolate mixture just til blended. Pour over crust. Bake for 45-50 min or til center is almost set.

For topping, melt chocolate chips in a saucepan over low heat, stirring til smooth. Remove from the heat. Stir in cream and vanilla; mix well. Spread over filling. Refrigerate overnight.

Carefully run a knife around edges of pan to loosen. Remove sides of pan. Just before serving, garnish with whipped cream and mini chocolate kisses if desired. Makes 12 servings.

Ground Turkey Stroganoff

(This recipe is from the Taste of Home 2000 cookbook.)

1 lb ground turkey
1 small onion, grated
1 c sliced mushrooms
2 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted
1/3 c buttermilk
1 tsp garlic powder
1/2 tsp salt
1/4-1/2 tsp pepper
1 c (8 oz) sour cream
hot cooked noodles
minced fresh parsley, optional

In a skillet, cook turkey and onion til meat is no longer pink; drain. Add mushrooms; cook and stir for 1 min. Stir in soup, buttermilk, garlic powder, salt, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 5-10 min. Stir in sour cream; heat gently but do not boil. Serve over noodles. Garnish with parsley if desired. Makes 4 servings. (That would be 4 very large servings. I get closer to 6 servings from this recipe.)

Pineapple Baked Beans

2 cans (16 oz each) baked beans
1/4 c packed brown sugar
2 Tbsp ketchup
2 tsp prepared mustard
1 can (20 oz) pineapple tidbits, drained

Mix together first 4 ingredients in crock pot and cook on low 4-5 hrs. Stir in pineapple. Cook on low another hr or til pineapple is warm. Makes 10 servings.

Garlic Swiss Steak

(This recipe is from the Taste of Home 1999 cookbook.)

1 1/2 lbs round steak
1/3 c flour
1 tsp salt
1/2 tsp pepper
2 Tbsp vegetable oil
1 can (14 1/2 oz) stewed tomatoes
1 small onion, chopped
1/2 medium green pepper, chopped
2 garlic cloves, minced

Cut steak into serving-size pieces. Combine flour, salt, and pepper; sprinkle over steak and pound into both sides. In a lg skillet over medium heat, brown steak on both sides in oil. Transfer to a greased 13x9" baking dish. Combine tomatoes, onion, green pepper, and garlic; pour over steak. Cover and bake at 350 degrees for 1 1/2 hrs or til tender. Makes 6 servings.

Coconut Pie

(This recipe is from the Taste of Home 1999 cookbook.)

2 c milk
1 c sugar
4 eggs
1/2 c flour
6 Tbsp butter or margarine
1 tsp vanilla
1/2 tsp salt
1 c coconut

In a blender, combine the first 7 ingredients. Cover and blend for 10 seconds. Add coconut; blend for 2 seconds. Pour into a greased pie plate. Bake at 350 degrees for 50-55, or til knife inserted near center comes out clean. Serve warm. Makes 6 servings.

Salisbury Steak with Onion Gravy

The gravy doesn't make much, so you may want to double that part of the recipe.

(This recipe is from the Taste of Home 1999 cookbook.)

1 egg
1 can (10 1/2 oz) condensed French onion soup, undiluted, divided
1/2 c dry bread crumbs
1/4 tsp salt
pinch pepper
1 1/2 lbs ground beef
1 Tbsp flour
1/4 c water
1/4 c ketchup
1 tsp Worcestershire sauce
1/2 tsp prepared mustard
6 c hot cooked egg noodles

In a lg bowl, beat egg. Stir in 1/3 c of soup, bread crumbs, salt, and pepper. Add beef; mix gently. Shape into 6 oval patties. Brown in a skillet over medium heat for 3-4 min on each side. Remove and set aside; discard drippings.

In the same skillet, combine flour and water til smooth; add ketchup, Worcestershire sauce, mustard, and remaining soup; bring to a boil. Cook and stir for 2 min. Return patties to skillet. Cover and simmer for 15 min or til meat is no longer pink. Serve patties and gravy over noodles. Makes 6 servings.

Stuffed Meat Loaf

(This recipe is from the Taste of Home 1999 cookbook.)

My favorite meatloaf of all time!

2 eggs
2 Tbsp milk
1/4 c ketchup
1 1/2 tsp salt
1/8 tsp pepper
1 1/2 lbs lean ground beef

Stuffing:
1/2 lb fresh mushrooms, sliced
1 medium onion, chopped
1 Tbsp butter or margarine
2 c soft bread crumbs
2 Tbsp chopped fresh parsley
1/2 tsp dried thyme
1/2 tsp salt
1/8 tsp pepper

In a lg bowl, beat eggs, milk, ketchup, salt, and pepper. Add beef and mix well. Pat half the meat mixture into a greased 9x5x3" loaf pan; set aside.

For stuffing, saute the mushrooms and onion in butter til tender, about 3 min. Add bread crumbs, parsley, thyme, salt, and pepper; saute til crumbs are lightly browned. Spoon over meat layer; cover with remaining meat mixture and press down gently.

Bake at 350 for 1 hr or til no pink remains, draining fat when necessary. Makes 6 servings.

Dutch Apple Pie

(This recipe is from the Taste of Home 1999 cookbook.)

2 c flour
1 c packed brown sugar
3/4 c butter or margarine, melted
1/2 c oatmeal

Filling:
2/3 c sugar
3 Tbsp cornstarch
1 1/4 c water
3 c diced, peeled apples
1 tsp vanilla

Combine the first 4 ingredients; set aside 1 c for toppping. Press remaining crumb mixture into an ungreased 9" pie plate; set aside.

For filling, combine sugar, cornstarch, and water in a saucepan til smooth; bring to a boil. Cook and stir for 1 min or til thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture.

Bake at 350 degrees for 40-45 min or til crust is golden brown. Makes 6-8 servings.

Berry Torte

1 lb graham crackers, crushed
1 c butter or margarine, melted
2 enveloped whipped topping mix
1 c cold milk
1 tsp vanilla
1 pkg (8 oz) cream cheese, softened
2 cans (21 oz each) cherry or blueberry pie filling

Set aside 1/4 c of crushed graham crackers for topping. Combine the remaining crackers with butter; spread into a 13x9" dish. Set asked. In a mixing bowl, combine whipped topping mixes, milk, and vanilla; beat on low til blended. Beat on high for 4 min or til thickened and stiff peaks form. Add cream cheese and beat til smooth. Spread over the crust; top with pie filling. Sprinkle with reserved graham crackers Refrigerate for 12-24 hrs before serving. Makes 12-16 servings.

Savory Meat Pie

The savory meat pie shown above was made using this pie crust recipe.

Hubby and I LOVE, LOVE, LOVE this pie!

about 1 1/2 c mashed potatoes
1 lbs ground beef
1/2 c onion, chopped
1 lg carrot, finely chopped
1 garlic clove, minced
1/2 tsp dried thyme
1/2 tsp rubbed sage
1/2 tsp salt
1/2 tsp pepper
1/4 tsp celery salt
pinch cinnamon
1 Tbsp dried parsley
1/4 c chili/taco sauce
pastry for double-crust pie
1 Tbsp Dijon mustard
1 Tbsp milk

Brown beef in skillet with onions and garlic; drain. Stir in next 7 ingredients. Simmer 4-5 min. Stir in potatoes, parsley, and chili sauce; remove from heat. Place bottom pastry in a 9" pie plate; brush with mustard. Add meat mixture. Top with remaining pastry; seal and flute edges. Cut slits in top crust; brust with milk. Bake at 450 degrees for 10 min. Reduce heat to 350 degrees; bake 25 min longer or til golden brown. Makes 6 servings.

Turkey Manicotti

(This is from the Taste of Home 1999 cookbook.)

2 slices bread
1 1/2 lbs ground turkey
1/4 c chopped onion
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
1 c (4 oz) shredded mozzarella
1/2 c grated Parmesan cheese
14 manicotti shells (8 oz), cooked and drained
1 jar (30 oz) spaghetti sauce

Soak bread in water; squeeze to remove excess water. Tear into small pieces; set aside. In a skillet, cook the turkey, onion, garlic, salt, and pepper til meat is no longer pink and onion is tender; drain. Stir in the bread and cheeses; mix well. Spoon into manicotti shells. pour half of the spaghetti sauce into a greased 13x9" baking dish. Arrange shells over sauce; top with the remaining sauce. Cover and bake at 350 degrees for 25-30 min or til heated through. Makes 6-8 servings.

Savory Party Bread

(This is from the Taste of Home 1999 cookbook.)

1 unsliced round loaf (1 lb) sourdough bread
1 lb Monterey Jack cheese, sliced
1/2 c butter or margarine, melted
1/2 c chopped green onions
2-3 tsp poppy seeds

Cut the bread lengthwise and crosswise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, onions, and poppy seeds; drizzle over the bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 min. Uncover; bake 10 min longer or til cheese is melted. Makes 6-8 servings.

Country-Fried Steak

(This recipe is from the Taste of Home 1998 cookbook.)

1/2 c flour
1/2 tsp salt
1/2 tsp pepper
3/4 c buttermilk
1 c crushed saltines
4 cube steaks (1 lb)
3 Tbsp cooking oil
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 c milk

In a plastic bag or bowl, combine flour, salt, and pepper. Place buttermilk in a shallow bowl. Place saltine crumbs in a plastic bag or bowl. Coat steaks with flour mixture, then dip into buttermilk, and coat with crumbs. In a lg skillet over medium-high heat, cook steaks in hot oil for 2-3 min on each side or til golden and cooked to desired doneness. Remove and keep warm. Add soup and milk to skillet; bring to boil, stirring to loosen browned bits from pan. Serve gravy with steaks. Makes 4 servings.

Stroganoff Meatballs

(This recipe is from the Taste of Home 1998 cookbook.)

1 egg
1/2 c dry bread crumbs
1/4 c milk
1 Tbsp dried minced onion
1 Tbsp dried parsley
1/4 tsp garlic salt
1/4 tsp pepper
1 lb ground beef

Sauce:
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1/2 c sour cream
2 Tbsp chili sauce
1/4 tsp dried oregano
1/4 tsp pepper
1/8 tsp garlic salt

In a lg bowl, beat the egg, add the next six ingredients. Add the beef and mix well. Shape into 1" balls; place on ungreased baking sheets. Bake uncovered at 450 degrees for 12-15 min or til no longer pink. Drain on paper towels; place meatballs in a serving dish and keep warm. Combine all of the sauce ingredients in a medium saucepan; cook and stir til well blended and heated through. Spoon over meatballs. Makes 4 servings.

Mustard Pork Medallions

20 saltine crackers, crushed
1/2 tsp dried thyme
1/4 tsp garlic salt
1/4 tsp onion powder
1-2 lbs pork tenderloin
1/4 c Dijon mustard
1 Tbsp butter or margarine, melted

Combine crumbs, thyme, garlic salt, and onion powder in a shallow bowl. Set aside. Cut tenderloin crosswise into 12 pieces and pound each to 1/4" thickness. Combine mustard and butter; brush on each side of pork, then coat with crumbs. Place in baking dish. Bake uncovered at 425 degrees for 10 min; turn and bake 5 min more or til no longer pink. Makes about 6 servings.

Broccoli Noodle Side Dish

(This is from the Taste of Home 1998 cookbook.)

6 c (8 oz) uncooked wide noodles
3-4 garlic cloves, minced
1/4 c olive or vegetable oil
4 c broccoli florets (about 1 lb)
1/2 lb fresh mushrooms, thinly sliced.
1/2 tsp dried thyme
1/4 tsp pepper
1 tsp salt, optional

Cook the noodles according to pkg directions. Meanwhile, ina skillet, saute garlic in oil til tender. Add broccoli; saute for 4 min or til crisp-tender. Add mushrooms, thyme, pepper, and salt if desired; saute 2-3 min. Drain noodles and add to broccoli mixture. Stir gently over low heat til heated through. Makes 8 servings.

Oven Chicken Fingers

(This is from the Taste of Home 1998 cookbook.)

1 c Italian bread crumbs
2 Tbsp grated Parmesan cheese
1 garlic clove, minced
1/4 c vegetable oil
6 boneless skinless chicken breast halves

In a lg resealable plastic bag, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten chicken to 1/2" thickness; cut into 1" wide strips. Dip strips in oil; place in bag with crumb mixture and toss to coat. Place on greased baking sheet. Bake at 350 degrees for 20 min or til golden brown. Makes 6 servings.

Oatmeal Banana Cupcakes

(This is from the Taste of Home 1998 cookbook.)

1/2 c butter or margarine, softened
1/2 c sugar
2 eggs
1 c mashed ripe bananas
3/4 c honey
1 1/2 c flour
1 c quick-cooking oats
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt

In a mixing bowl, cream butter and sugar. Add eggs, bananas, and honey; mix well. Combine dry ingredients; stir into creamed mixture just til moistened. Fill paper-lined muffin cups 2/3 full. Bake at 350 degrees for 18-20 min or til cupcakes test done. Cool in pan for 10 min before removing to a wire rack. Makes 1 1/2 dozen.

Double Peanut Butter Cake

(This recipe is from the Taste of Home 1998 cookbook.)

1/2 c creamy peanut butter
1/4 c butter or margarine, softened
3/4 c sugar
2 eggs
1 1/2 c flour
2 tsp baking powder
1/4 tsp salt
3/4 c milk

Frosting:
1/3 c chunky (or creamy) peanut butter
3 Tbsp butter or margarine, softened
3 c powdered sugar
1/4 c milk
1 1/2 tsp vanilla

In a mixing bowl, cream peanut butter, butter, and sugar. Add eggs; mis well. Combine flour, bakingn powder, and salt; add alternately with milk to the creamed mixture. Mix well. Pour into a greased 9" square baking pan. Bake at 350 degrees for 30-35 min or til a toothpick insertend near the center comes out clean. Cool on wire rack.

For frosting, cream peanut butter and butter. Add sugar, milk, and vanilla; mix til smooth. Frost cake. Makes 9 servings.

Cranberry Macadamia Bark

(This recipe is from the Taste of Home 1998 cookbook.)

1 lb white confectionery coating, cut into pieces
1 jar (3 1/2 oz) macadamia nuts
1/2 c dried cranberries

Melt coating, stirring til smooth. Add nuts and cranberries; mix well. Spread onto a foil-lined baking sheet. Cool. Break into pieces. Makes 1 1/4 lbs.

Chicken Rosemary

Chicken rosemary (right) is shown here with a cheesy zucchini wedge (top).

(This recipe is from the Taste of Home 1998 cookbook.)

4 boneless skinless chicken breast halves
2-3 Tbsp Dijon mustard (good with regular prepared mustard, too)
1/2 tsp garlic powder
2 tsp dried rosemary, crushed
pepper to taste
1/2 c grated Parmesan cheese

Place chicken in a greased 11x7" baking dish. Combine mustard and garlic powder; spread over the chicken. Sprinkle with rosemary and pepper. Top with cheese. Bake uncovered at 350 degrees for 45 min or til juices run clear. Makes 4 servings.

Slow-Cooker Vegetable Soup

(This is from the Taste of Home 1998 cookbook.)

1 lb boneless round steak, cut into 1/2 " cubes
1 can (14 1/2 oz) diced tomatoes, undrained
3 c water
2 potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef bouillon cubes
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt, optional
1/4 tsp pepper
1 1/2 c frozen mixed vegetables

In a slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hrs. Add vegetables; cover and cook on high 2 hrs longer or til meat and vegetables are tender. Makes 8-10 servings (about 2 1/2 qts).

Sherbet Punch

(This recipe is from the Taste of Home 1998 cookbook.)

I made this for L's bridal shower.

1/2 gallon lime or raspberry sherbet, softened
1 liter ginger ale
2 c lemon-lime soda
2 c grapefruit soda or citrus soda

Just before serving, place the sherbet in a punch bowl. Add ginger ale and soda; stir til sherbet is almost dissolved. Makes 4 1/2 qts.

Hot Cider

2 cinnamon sticks (4" each)
1 tsp whole cloves
1 tsp allspice
2 qts apple cider
1/2 c packed brown sugar

Put cinnamon, cloves, and allspice in a coffee filter and tie filter closed with thread or unwaxed dental floss. Pour cider in crockpot and stir in sugar til it dissolves. Add spice bag. Cover and cook on low 2-5 hrs. Makes 2 qts.

Zucchini Bread

1 1/2 c flour (or 3/4 c white flour and 3/4 c wheat flour)
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp nutmeg
1 c sugar
1 c finely shredded zucchini (peeled or unpeeled)
1/4 c unsweetened applesauce
1 egg

Mix all ingredients together. Pour into a greased 8x4x2" loaf pan. Bake at 350 degrees for 60 min or til a toothpick inserted near the center comes out clean. Remove from pan, and cool on wire rack. Makes 1 loaf (16 servings).

Banana Bread

1 3/4 c flour (or 1 c white flour and 3/4 c wheat flour)
2/3 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c mashed banana (about 2-3 bananas)
1/3 c unsweetened applesauce
2 Tbsp milk
2 eggs

Mix all ingredients together. Pour into greased 8x4x2" loaf pan. Bake at 350 degrees for 60 min or til toothpick inserted near center comes out clean. Remove from pan, and cool on wire rack. Makes 1 loaf (16 servings).

Peanut Butter Balls

(This is from the Better Homes and Gardens New Cookbook.)

Everybody loves these! I think they're always the first things to disappear from the cookie plates I take when we visit people at Christmastime.

1/2 c peanut butter
3 Tbsp margarine or butter, softened
1 c powdered sugar
8 oz chocolate-flavored confectioners' coating

Stir together peanut butter and margarine. Gradually add sugar, stirring til combined. Shape into 1" balls; place on waxed paper. Let stand til dry, about 20 min (or put in freezer). Melt confectioners' coating. Cool slightly. Dip balls into melted coating; let excess drip off. (I use toothpicks to help get the balls out of the chocolate.) Place on waxed paper; let stnad til coating is dry. Makes about 30 pieces.

Holiday Hideaways

Some of my absolute favorite cookies!

3/4 c sugar
1/3 c butter
1/3 c shortening
1 egg
1 Tbsp milk
1 tsp vanilla
1 3/4 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 jars (10 oz each) maraschino cherries, well drained
16-18 oz white confectionery coating
2-4 oz dark chocolate confectionery coating

In a mixing bowl, cream sugar, butter, and shortening. Add egg, milk, and vanilla. Combine dry ingredients; gradually add to the creamed mixture and mix well. Form 2 tsps-ful of dough into a ball. Flatten ball and place a cherry in the center; shape dough around cherry. Repeat with remaining dough and cherries. Place balls 2" apart on ungreased baking sheets. Bake at 350 degrees for 10-12 min or until set and the edges are lightly browned. Cool 1 min before removing to wire racks to cool completely.

Melt white confectionery coating. Dip the cookie tops into the coating so that tops are completely covered; place cookie on wax paper. Repeat with all the cookies. Let coating set. Melt chocolate confectionery coating; drizzle in zig-zags over the tops of cookies. Store cookies in a covered container in refrigerator. Makes 4 1/2 dozen.

Cherry Snowballs

(This recipe is from the Best of Country Cookies cookbook.)

1 c butter (no substitutes), softened
1/2 c powdered sugar
1 Tbsp water
1 tsp vanilla
2 c flour
1 c quick-cooking oats
1/2 tsp salt
36 maraschino cherries, well drained

Coating:
2 c powdered sugar
1/4 - 1/3 c milk
2 c flaked coconut, finely chopped

In a mixing bowl, cream butter, sugar, water, and vanilla. Combine flour, oats, and salt; gradually add to the creamed mixture. Shape a Tbsp-ful of dough around each cherry, forming a ball. Place 2" apart on ungreased baking sheets. Bake at 350 degrees for 18-20 min or until bottoms are browned. Remove to wire racks to cool. Combine sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut. Makes 3 dozen.

Triple Chocolate Caramel Cookies

(This recipe is from the Best of Country Cookies cookbook.)

1 1/2 c butter (no substitutes), softened
1 c sugar
1 egg
1 tsp vanilla
3 c flour
1/2 c baking cocoa
1 pkg (12 oz) mini semi-sweet chocolate chips
1 c chopped pecans
1 bottle (12 1/2 oz) caramel ice cream topping
4-6 oz dark chocolate confectionary coating, melted

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour and cocoa; gradually add to the creamed mixture. Stir in chocolate chips and pecans. Roll into 1" balls. Place 2" apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 3/8 - 1/2" deep indentation in the center of each ball. Smooth any cracks. Fill each indentation half full with caramel topping. Bake at 350 degrees for 15-18 min or til caramel is very bubbly and cookies are set. Cool for 5 min before removing to wire racks. Drizzle cooled cookies with confectionary coating. Makes 6 dozen.

Cappuccino Flats

(This recipe is from the Best of Country Cookies cookbook.)

1/2 c butter or margarine, softened
1/2 c shortening
1/2 c sugar
1/2 c packed brown sugar
1 Tbsp instant coffee granules
1 tsp warm water
1 egg
2 squares (1 oz each) unsweetened chocolate, melted and cooled
2 c flour
1 tsp cinnamon
1/4 tsp salt
1 1/2 c semi-sweet chocolate chips
3 Tbsp shortening

In a mixing bowl, cream butter, shortening, and sugars. Dissolve coffee in water; add to creamed mixture with egg and melted chocolate. Mix well. Combine flour, cinnamon, and salt; gradually add to creamed mixture (dough will be sticky). Shape into two 6 1/2" rolls; wrap each in plastic wrap. Refrigerate for 4 hrs or til firm. Unwrap and cut into 1/4" slices. Place 2: apart on ungreased baking sheets. Bake at 350 for 10-12 min or til firm. Remove to wire racks to cool. In a small saucepan over low heat, melt chocolate chips and shortening. Dip each cookie halfway; shake off excess. Place on waxed paper to harden. Makes about 4 1/2 dozen.

Pecan Meltaways

(This recipe is from the Taste of Home 1998 cookbook.)

These cookies remind me of the pecan balls my mom used to make at Christmastime when I was little.

1 c butter or margarine, softened
1/2 c powdered sugar
1 tsp vanilla
2 1/4 c flour
1/4 tsp salt
3/4 c finely chopped pecans
additional powdered sugar

In a mixing bowl, cream the butter, sugar, and vanilla; mix well. Combine the flour and salt; add to creamed mixture. Stir in pecans. Chill. Roll into 1" balls and place on ungreased baking sheets. Bake at 350 degrees for 10-12 min. Roll in powdered sugar while warm. Cool; roll in sugar again. Makes about 4 dozen.

Frosted Cut-Out Cookies

I combined a cookie recipe and frosting recipe and tweaked both by adding almond flavoring to come up with this recipe. The taste and texture remind me of the cut-out cookies my brother and I used to make with my mom when we were little.

2/3 c butter
2/3 c shortening
4 c flour
2 eggs
1 1/2 c sugar
2 Tbsp milk
2 tsp baking powder
1 tsp almond extract

Beat butter and shortening. Add 1/2 of the flour, eggs, sugar, milk, baking powder, and almond extract. Beat til thoroughly combined. Beat in rest of flour. Chill cough in refrigerator for 3 hrs. On a floured surface, roll our 1/4 dough at a time. Cut into shapes. Place on ungreased cookie sheet. Bake at 375 degrees for 7-8 min.

Frosting:
1/2 c butter (no substitutes)
4 c powdered sugar
1/2 tsp almond extract
3-4 tsp milk

Beat butter, sugar, and almond extract til smooth. Blend in enough milk til desired spreading consistency. Add food coloring if desired. Frost cooled cookies.

Easy-to-Stuff Manicotti

(This recipe is from my Quick Cooking 2005 cookbook.)

So easy and really yummy!

1 pkg (8 oz) manicotti shells
1 lb ground beef
1/2 c chopped onion
1 jar (26 oz) spaghetti sauce
14 pieces string cheese
1 1/2 c (6 oz) shredded mozzarella

Cook manicotti according to pkg directions. Meanwhile, in a lg skillet, cook beef and onion over medium heat til meat is no longer pink; drain. Stir in the spaghetti sauce. Spread half of the meat sauce into a greased 9x13 baking dish.

Drain manicotti; stuff each shell with a piece of string cheese. Place over meat sauce; top with remaining sauce. Cover and bake at 350 degrees for 25-30 min or until heated through.

Sprinkle with mozzarella cheese. Bake, uncovered, for 5-10 min or til cheese is melted. Makes 6-8 servings.

Grandma's Donuts

My Grandma has been making these donuts for as long as I remember. I have memories of making shapes out of the dough with my cousin when I was about six.

This recipe is based on a recipe in the Betty Crocker Cookbook (circa 1950's) but modified. I wrote down the recipe at Grandma's, but she told me things and did things a bit differently than the recipe, so I hope I'm getting this right!

2 c lukewarm milk
1/2 c sugar
2 tsp salt
2 cakes compressed yeast (2 oz compressed yeast or 2 pkg dry yeast)
2 eggs
1/2 c shortening or lard
7 - 7 1/2 c sifted flour
1 can cherry pie filling (if making filled donuts)
oil for frying
additional sugar

If making filled donuts, put cherry pie filling in colander to drain. Do not stir. Some liquid is fine.Mix together milk, sugar, and salt. Crumble compressed yeast into mixture. Let sit til yeast is dissolved and foamy. Stir in eggs and shortening. Mix in flour with spoon at first, then by hand. Knead 100 x's by hand (or use mixer with dough hooks).

Put dough in greased bowl, turning to coat dough. Cover with towel. Let rise til doubled. Roll out dough and cut out with donut cutter or cut into 3" circles for filled donuts. (Roll dough about 1/2" to 3/4" thick for regular donuts, 1/4" for filled.) For filled donuts, put 3 cherries in middle of a dough circle, making sure to keep cherries and filling away from edges. Rub a little water around the edges of the dough with your finger. Put another circle on top and pinch edges closed. FOR BOTH TYPES OF DONUTS set donuts on a baking sheet and set aside to let rise til puffy.

Fry donuts in oil at 375-400 degrees. Turn halfway through to fry each side. Let donuts drain and cool on paper bags. Roll in sugar just before eating. (Donuts can be frozen before being rolled in sugar.)

Pumpkin Bread

I got the original recipe for this bread from a lady with whom I used to teach. We made it with our students one year for Thanksgiving. Over the years I've tweaked it to come up with this version.

1 2/3 c flour (I like to use half whole wheat flour and half white flour.)
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/3 c unsweetened applesauce (or shortening)
1 1/3 c sugar
1/2 tsp vanilla
2 eggs
1 c cooked or canned pumpkin
1/3 c water
1/2 c chopped nuts, optional

Mix all ingredients together. Pour into a greased 9x5x3" bread pan. Bake at 350 for 45-55 min. (I usually have to bake it for 1 hr 10 min, but I don't know if that's just our oven or not.)

Pumpkin Bundt Cake

1/4 c butter or margarine, softened
1 c sugar
1 c packed brown sugar
4 eggs
1 can (15 oz) solid pack pumpkin OR 1 3/4 c cooked pumpkin
3 c biscuit mix

Glaze:
1 c powdered sugar
1 Tbsp milk
1/2 tsp vanilla

Put all cake ingredients in mixing bowl and mix with mixer til combined or mix by hand. Pour into greased and floured bundt pan. Bake at 350 for 55-60 min or til toothpick inserted near center comes out clean. Cool in pan 30 minn before removing to wire rack to cool completely. Combine glaze ingredients; drizzle over cake. Makes 12-16 servings.

Chocolate Mint Cookies

Some of Hubby's favorites

3/4 c butter, no substitutes
1 1/2 c packed brown sugar
2 tsp water
2 c (12 oz) semisweet chocolate chips
2 eggs
2 1/2 c flour
1 1/4 tsp baking soda
1/2 tsp salt
1 pkg Andes candies mint chips

In a heavy saucepan, combine butter, brown sugar, and water; cook over low heat til butter is melted. Remove from heat, stir in chocolate chips til melted. Transfer to mixing bowl; cool for 10 min. Add eggs, beating well. Combine flour, baking soda, and salt; gradually add to chocolate mixture. Refrigerate 1 hr or til easy to handle. Roll into 1" balls. Place 2" apart on cookie sheet. Bake at 350 degrees for 12 min or til surface cracks. Remove from cookie sheet to cool. Melt mint chips in a bowl in microwave. Spread over the tops of cooled cookies. Makes about 9 dozen.

Lemon Dreams

1 c butter (no substitutes), softened
1/3 c powdered sugar
1 tsp vanilla
1 2/3 c flour

Filling:
2/3 c sugar
1 1/2 tsp cornstartch
1/4 tsp salt
1 egg, beaten
3 Tbsp lemon juice
1 Tbsp butter, melted

In a mixing bowl, cream butter and powdered sugar. Beat in vanilla. Add flour. Refrigerate for 30 min or til easy to handle. Roll into 1" balls. Place on cookie sheet. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350 degrees for 12-14 min or til lightly browned. Remove from baking sheet to cool. Redo indentations as needed before cookies are cooled.

For filling, combine the sugar, cornstarch, and salt in a saucepan. Stir in egg, lemon juice, and butter til smooth. Cook over medium-high heat til thickened. Reduce heat; cook and stir 2 min longer. Cool. Spoon into indentations on each cookie. Makes 3 dozen.