Oatmeal Gingersnaps

1 cup shortening
2 cups sugar
2 Large egg
1/2 cup molasses
3 cups all-purpose flour
1 1/2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cloves
Additional sugar

In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine the dry ingredients; gradually add to creamed mixture and mix well. Roll into 1-in. balls; roll in additional sugar.

Place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10 minutes or until set (do not overbake). Remove to wire racks to cool. Yield: about 5 dozen.

Broccoli Cranberry Salad

1 1/4 cups fresh cranberries, chopped
1/4 cup sugar
combine in small bowl and chill berries until makes juice and sugar is dissolved
4 cups broccoli, cut small
4 cups Coleslaw mix (cabbage and carrot), cut small
1/2 cup sliced almonds
1/2 cup raisins
1/3 cup chopped red onion
6 slices bacon cooked crisp and crumbled

Dressing
1 cup mayonnaise
1/4 cup sugar
1 Tablespoon vinegar

Combine ingredients and drizzle with dressing. Toss to cover, Cover and chill at least 1 hour or up to 24 hours. Overnight is best.

Mom's Cream Pie

1/3 Cup All-purpose Flour -- plus 1 tablespoon
2/3 Cup Sugar
1/4 Teaspoon Salt
2 Cups Milk
3 Large Egg Yolks -- slightly beaten (reserve whites)
1/2 Teaspoon Vanilla
2 Tablespoons Butter
1 Pre-baked Pie Shell

Microwave Directions:

Combine flour, sugar and salt in a microwave safe bowl (I use a 2-quart pyrex measuring bowl). Slowly add milk, mixing well. Microwave 2 minutes. Remove and stir filing and return to the microwave. Cook an additional 3 minutes before you stir again. Cook an additional 2 minutes and stir until smooth. If mixture is not thick, return for one more minute. In the meantime, break eggs and put the yolks in a small bowl and beat slightly. Put whites in a bowl to beat into a meringue. Into the egg yolk, gradually add a small amount of the hot mixture, beat and then add some more hot mixture. When the egg yolks are tempered, combine them with the hot mixture. Return to the microwave and cook one more minute. Remove and stir in the butter and vanilla.

The filling is now ready to add either bananas, coconut, or pineapple.(Be creative) Pour into pie shell and make meringue.

My Mom always made this on top of the stove and stirred it for a long time so it didn't stick. It's so much easier in the microwave and you don't have to worry about it scorching.

Spiced Pumpkin Cake

1 Package Yellow Cake Mix
1 Small Package Vanilla Instant Pudding Mix
1 Cup Canned Pumpkin
1/2 Cup Canola Oil
1/2 Cup Water
3 Large Eggs
1 1/2 Teaspoons Ground Cinnamon
1 Teaspoon Clove
1 Teaspoon Vanilla Extract

Beat all ingredients together on low speed just until moistened. Beat on medium speed for two minutes. Pour into 9 X 13" pan (Mixture will be thick). Bake at 350° for 25 minutes. Frost with spiced cream cheese frosting.

Spiced Cream Cheese Frosting: Beat 8 ounces softened cream cheese, 1/4 cup softened butter, 1 teaspoon vanilla extract and 1/4 cu ground cloves until light and fluffy. Gradually beat in 1 pound box confectioners' sugar.

NOTE: Can be made into cupcakes, bake for only 20 minutes.

Sharon's Southwest Chicken Soup

1 1/2 Cups salsa verde
3 cups Shredded Cooked Chicken
2 15 Ounce Cans cannellini beans -- Drained
1 Quart chicken broth
1 teaspoon ground cumin
2 each green onions -- chopped
1/2 cup sour cream -- optional
tortilla chips -- optional
Pepper Jack Cheese -- optional

Empty the salsa into a large saucepan. Add the chicken, beans, broth and cumin. Bring to a boil, lower heat to simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with your choice of a sprinkling of onions, dollop of sour cream, shredded pepper jack or some tortilla chips.


NOTES : This is really good. I don't use the sour cream or onions (optional), but I do use the corn chips like you would crackers. I love the pepper jack sheese added to it.

Sharon's Favorite Lasagna

2 pounds ground beef
4 tablespoons oilive oil
4 cloves garlic -- minced
2 medium onions -- minced
salt & pepper
12 ounces tomato paste
16 ounces tomato sauce
1 1/2 cups water
1/2 teaspoon Italian seasoning
12 ounces lasagna noodles
1 pound Mozzarella cheese
8 ounces Monterey jack cheese
1 pint cottage cheese
1 teaspoon salt
1 teaspoon pepper
1/4 cup parsley flakes
1/2 cup Parmesan cheese
2 large eggs -- beaten

Brown ground beef in olive oil along with the onion and garlic. Salt & pepper to taste. Add the tomato sauce, paste, water and Italian seasoning. Simmer for 45 minutes. Cook and drain noodles. Combine cottage cheesem Parmesan cheese, parsley, eggs, salt & pepper. Grate cheese. In a big 9 X 13 pan, layer ingredients: Sauce, noodles, sauce and cheeses. Repeat layers. Bake at 350° for 45 minutes (covered with foil), remove foil and bake an additional 15 minutes. Let set for 15 to 20 minutes before serving. Serves 10

Praline Topped Oatmeal Cake

1 1/3 Cups Boiling Water
1 Cup Quick-cooking Oats
1 1/2 Cups All-purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Cup Softened Butter
1 Cup Brown Sugar
1 Cup Granulated Sugar
2 Large Eggs
1 Teaspoon Vanilla Extract

Topping:
1/2 Cup Brown Sugar
2 Tablespoons All-purpose Flour
1/4 Cup Melted Butter
2 Tablespoons Water
1/2 Cup Pecans -- finely chopped
3/4 Cup Coconut

For cake, pour boiling water over oatmeal' cover and let set for 20 minutes. Sift together flour, salt, soda and cinnamon and set aside. Cream butter and sugars, beating until light and fluffy. Add eggs, one at a time, besting well after each addition. Add vanilla and oatmeal mixture and blend well. Add flour mixture gradually. mixing just until blended. Pour into a prepared 9 x 13 Pan and bake at 350° for 30 minutes, or until cake tests done.

To prepare topping, mix all ingredients together and spread evenly over hot cake. Turn oven to broil, and return pan to oven for 5 additional minutes, or until browned and bubbly.