1 cup butter or margarine, softened
2/3 cup sugar
1 tsp vanilla
1 2/3 cup unsifted all-purpose flour
1/4 cup Hershey’s Cocoa
1 cup finely chopped pecans
9 oz package Hershey’s Milk Chocolate kisses
(or peanut butter kisses!)
Confectioners’ sugar

Cream butter or margarine, sugar and vanilla in large mixer bowl.  Combine flour and cocoa; blend into creamed mixture.  Add nuts; beat on low speed until well blended. Chill dough about 1 hour or until firm enough to handle.  Meanwhile, unwrap kisses.  Shape scant tablespoon of dough around a chocolate kiss covering kiss completely.  Shape into balls; place on ungreased cookie sheet.  Bake at 375 degrees for 10-12 minutes or until set.  Cool slightly; remove from cookie sheet onto wire rack.  Cool completely; roll in confectioners’ sugar.  Roll in confectioners’ sugar again before serving, if desired.  Makes about 54 cookies.

Sour Cream Apple Pie

Makes 1 pie

3/4 cup white sugar
1/4 tsp salt
1 egg
1/2 tsp Vanilla
2 T. Flour
2 cups chopped apples
1 cup sour cream

Beat egg and add the rest of the ingredients. Place in unbaked pie crust. Bake at 350 degrees for 30 minutes. Top with the following crumbs and bake 15 additional minutes.

Crumbs: 1/3 cup brown sugar, 1/2 cup flour, 1 tsp cinnamon, 1/4 cup oleo

Never Fail Pie Crust

Makes 6 pie crusts
(I freeze extra pie crusts in large zip-lock baggies and pull out as I need them)

6 cups flour
2 cups lard
1 egg in cup filled up with water
3 tsp baking powder
1 tsp salt

Mix flour, lard, salt, and baking powder until crumbly. Add egg and water. Mix, sometimes it takes more water. This dough will keep for awhile. I have found it is best to mix in a warm kitchen.

Lime Chiffon Dessert

Makes 12-15 servings

1 1/2 cups crushed graham crackers
1/3 cup sugar
1/2 cup butter or margarine, melted

Filling:
1 pkg (3 oz) lime gelatin
1 cup boiling water
11 oz cream cheese
1 cup sugar
1 tsp vanilla extract
1 carton (16 oz) frozen whipped topping, thawed

Combine the first three ingredients; set aside 2 T for topping. Press remaining crumbs into the bottom of an ungreased 13” x 9” x 2” baking dish; set aside. In a bowl, dissolve gelatin in boiling water; cool. In a mixing bowl, beat cream cheese and sugar. Add vanilla, mix well. Slowly add gelatin until combined. Fold in whipped topping. Spoon over crust; sprinkle with reserved crumbs. Cover and refrigerate for 3 hours or until set.

Peanut Butter - Rice Krispy Treats

1 cup Karo Syrup
1 cup sugar

Heat until bubbles; add:
1 cup peanut butter

Mix, pour over:
6 cups rice krispies

Stir; press into a buttered pan. Cool and cut. Add chocolate chips or shave chocolate on top for a variety.

No – Bake Cookies

6 cups sugar
1 1/2 cups milk
1 1/2 cups peanut butter
9 cups oatmeal
6 T cocoa
3/4 lb. Margarine
3 tsp vanilla

Boil sugar, cocoa, margarine, and milk together for 1 minute. Take off heat and add peanut butter, stir until dissolves. Add vanilla and oatmeal; mix. Drop by teaspoon onto wax paper.

Potato Salad

Serves 30

15 medium potatoes
2 1/2 T vinegar
2 1/2 tsp salt
3/4 tsp pepper
1 1/2 medium onions, chopped
10 hard cooked eggs, chopped
3 3/4 cups mayonnaise
2 1/2 T prepared mustard
5 medium stalks celery, chopped

Boil potatoes, cool slightly, cut into cubes. Mix mayonnaise, vinegar, mustard, salt and pepper in a 4 quart glass or plastic bowl. Add potatoes, celery and onions; toss. Stir in eggs. Cover and refrigerate.

Black Bean & Rice Salad

1 (15 oz) can black beans, drained and rinsed

2 c. Cold cooked rice (makes 4 cups when cooked)

2 c. Chopped tomatoes (2 – 4 tomatoes)

2 – 3 stalks chopped celery

¼ c. sliced green onion (3 – 4)

¼ c. chopped fresh cilantro

3 limes (lime juice)

¼ c. olive oil (+ a little to taste)

½ t salt (to taste)

1/8 t pepper (to taste)

1/8 t hot pepper sauce

8 cloves garlic, minced

In a large bowl, combine beans & rice – mix well.  In medium bowl combine remaining ingredients & mix well.  Fold tomato mixture into beans & rice.  Cover.  Refrigerate 1 hour to blend flavors.

Chicken Salad

2 c. cooked chicken

1 ½ instant rice

¾ c. celery

1/3 c. diced peppers

2 hard cooked eggs

2 sweet pickles

¾ c. mayonnaise

Salt & Pepper to taste

Combine ingredients; toss lightly.  Serve on lettuce and garnish with ripe olives, white grapes, celery hearts & tomato

Fruit Dip

1 jar (7 oz) marshmallow cream
8 oz cream cheese

Set cream cheese out to soften, blend together with marshmallow cream.

Add cinnamon and nutmeg to taste.