Luscious Slush Punch

2 1/2 c white sugar
6 c. water
2 (3oz) strawberry jello
1 (46 oz) can pineapple juice
2/3 c lemon juice
1 qt OJ
2 (2l) sprite

In large sauce pan, combine sugar, water and jello. Boil for 3 minutes. Stir in juices. Divide into 2 containers. Freeze. Pour sprite over frozen juice before serving.

BBQ Sauce

1/4 c ketchup
1/2 c brown sugar
1/4 c molasses
1 T. onion
1 T. garlic
1/4 lemon juice
1 t mustard

Cake Mix Cookies

1 cake mix
2 eggs
1/2 c oil

Bake 8-10 minutes.

Strawberry Pretzel Salad

1 large strawberry jello
2 c. boiling water
2 (10oz) pkg frozen strawberries
2 c. crushed crushed pretzels
1.5 sticks butter (melted)
1 (8oz) cool whip
1 c. sugar
1 (80z) cream cheese

Mix jello, water and strawberries. Chill until partially set. Mix pretzels, 3 T sugar and butter. Put in 9x13 pan sprayed with cooking spray. Bake at 400 for 8 minutes. (let fully cool). Whip cream cheese and 1 c sugar. Fold in cool whip, layer cool whip/cream cheese mixture on top of cooled pretzel crust. Spoon and spread strawberry/jello mixture over cream cheese mixture and chill until set

Bran muffins

2c water (boiling)
5 t baking soda
1 c shortening
2 c sugar
1 qt buttermilk
4 c all-bran
1 t salt
2 c bran flakes
2 c raisins
5 c flour
4 eggs
1 c nuts

1. Add soda to boiling water, cool and set aside.
2. Cream shortening and sugar, add eggs 1 at a time.
3. Add buttermilk, flour and salt.
4. add soda mix.
5. Add remaining ingredients, mix well.
6. Can last 6 weeks.

*Store in fridge, covered.
*Can last 6 weeks.

Snack Mix

1 12 oz golden grahams corn chex
3c coconut
2c slivered almonds

MIX

1/2 c butter
2c karo syrup
2c sugar

Boil for 2 minutes and pour over cereal.

Gingersnaps

2 1/4c flour
1c brown sugar
3/4 c shortening or oil
1/4 c molasses
1 egg
1 t baking soda
1 t ground ginger
1 t cinnamon
1/2 t ground cloves
1/4 sugar

Mix and bake 8-10 min at 375.

Carmels

2 c. Sugar
1 c. light Karo
2. c whipping cream
2/3 c butter (real)
1 t. vanilla

1. Mix sugar, syrup, 1c cream-cook to 220.
2. Add 1c cream, stir, cook nto 226.
3. add butter, cook to 230.
4. Add vanilla.
5. Pour into buttered 9x13 pan, cool .
6. Cut and wrap.

Porcupine cookies

2 c. butterscotch chips
1 c peanut butter
3 mini marshmellows
4 c chow mein noodles

1. Melt chips in saucepan. (remove from heat)
2. Stir in peanut butter until melted.
3. Add marshmellows and noodles. Mix well.
4. Drop by spoonful onto wax paper.

Pancakes

2 c. flour
2 T. sugar
2 t baking powder
1/2 t salt
3 eggs whites
2 c. milk
4 T. oil

Mix and cook on griddle.

* 2 1/2 c = 1 batch

Buttermilk Syrup

1 c. sugar
1/2 c. buttermilk
1/4 c. butter

Bring to boil and take off heat.
Add:
1/2 t. soda
1 t. vanilla

Waffles

1 3/4 c. flour
2 t. Baking powder
1 T. sugar
1/2 t. salt
3 eggs
1 3/4 c milk
1/2 c vegetable oil or applesauce

Mix all dry ingredients. Stir in oil and milk. Gently fold in beaten eggs. Do not over mix.

Jungle French Toast Sticks

nonstick cooking spray
1 small banana peeled
6 slices whole grain or whole wheat bread
2 eggs
1/2 c. milk
1/4 t. cinnamon (optional)
powdered sugar

1. Turn oven to 400 F. Lightly coat baking pan with spray.
2. Put banana on cutting board. Cut crust off bread slice.
3. Spread cream cheese on 3 slices of bread, top with banana slices then top with other 3 bread slices.
4. Put sandwich on cutting board, use knife to cut each sandwich lengthwise into 3 pieces. Set aside.
5. Crack the eggs into a medium bowl and beat. Add the milk and cinnamon. Mix.
6. Dip sandwich pieces into mix making sure to coat all sides. Hold it over bowl to let egg mixture drop off.
7. Put in baking pan, repeat with remaining. Pour any remaining eggs over bread in pan.
8. Put the baking pan in the oven for about 20 minutes or until they are brown or toasted. Turn once half way through baking time. Remove from oven and place on wire rack.
9. Use spatula to remove french toast sticks and serve warm. Sprinkle with powdered sugar.

Scones

1 pkg. dry yeast
3 c. warm water
1/2 t. salt
1 T. sugar
6 c. flour
2 T. vegetable oil
Oil to fry

Dissolve yeast in warm water, then add salt and sugar. Let stand 5 minutes covered with a towel. Add flour and oil to liquid mixture. Mix and then knead until mixture is smooth. Put dough in greased bowl, cover with towel and let rise 1-1 1/2 hours. Dump out and knead until air is pushed out. Cut 1/2 in thick and brown both sides in hot oil.

*Serve with honey butter, powdered sugar or chilli, cheese lettuce and sour cream

Baked Ziti

1 lb dry ziti pasta
1 onion
1 lb hamburger
2 (26 oz jars) spagetti sauce
6 oz sliced provolone cheese
1 1/2 c. sour cream
6 oz shredded mozzarella cheese
2 T. parmesan cheese

Cook ziti for 8 min until dente.
Brown beef and onion.
Add spaggetti sauce, simmer.
Layer in 9x13 pana:
1/2 ziti, provolone cheese, sour cream. 1/2 sauce mixture, then remaining. Top with grated parmesan cheese.
Cover and bake for 30 minutes at 350.

*serves 10

Snickerdoodles

1 c. butter
1 1/2 c. sugar
2 eggs
2 3/4 c flour
2 t. cream of tartar
1 t baking soda
1/4 salt

3 T. sugar
3 t. cinnamon

1. Preheat oven to 350
2. Mix butter, 1 1/2 c sugar and eggs thoroughly in large bowl.
3. Combine flour, cream of tartar, baking soda and salt in a separate blowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6. Meanwhile, mix cinnamon and sugar in small bowl.
7. Scoop 1 inch globs of dough into the sugar/cinnamon mixture.
8. Place on chilled ungreased cookie sheet and bake 10 minutes.
9. Remove from pan immediately.

Cranberry Cake

1 c. sugar 1/2 c. milk
1/4 c. butter 1 1/2 c. flour
1 egg 1 1/2 t. baking pwdr

stir together.
Add: 1 1/2 c cranberries, a pinch of salt and 1 t. vanilla.
Bake @ 350 for 30 minutes
*double for 9x13 pan

Sauce:

1 1/2 c. sugar
1 1/2 c. cream
3/4 c. butter
1 t. vanilla

Cook for 10 minues at a slow boil. Add vanilla. Serve hot over cake