• 2 ½ Cups Flower
• 1 Tbs. Baking Powder
• 1 Tbs. Salt
• ¾ Cups Shortening
• 1 Cup Sugar
• 2 Eggs
• ½ Tablespoon Vanilla

In a bowl mix the flower, baking soda and salt well in a bowl. Once the mixture is mixed well add the Shortening, Sugar, Eggs and the Vanilla. Mix all of the ingredients together and then place mixture in a refrigerator for an hour. Once the hour is up remove the mixture from your refrigerator, and place the mixture on a cookie sheet, creating your desired size of cookies^. You will want to place your cookies in your preheated oven set at 400 degrees, and bake for 6-8 minutes.

TIP:
Have fun with your children! Add some frosting and sprinkles, or purchase some edible markers from your local food supplies store!

^ If your not sure what size use a Tablespoon and Teaspoon to gauge the sizes

• 1 16oz box elbow macaroni noodles
• 1/2 block velveta
• 1 8oz bag shredded cheese

Preheat oven to 375 degrees.� Cook noodles according to directions on box. Drain noodles and stir in velveta until melted, if needed turn on low heat. Pour in casserole dish and cover top with shredded cheese. Bake for about 15 minutes or until cheese is brown and bubbly.

• 10 pack flour tortillas
• Bottle of ranch
• small bag of shredded lettuce
• 5-6 chicken breasts (cut in strips)
• 1 8oz. bag shredded cheddar cheese

Cook chicken and season according to taste. Take a flour tortilla and place about 3 Tbsp. chicken in it. Pour ranch to cover chicken and put a small handful of lettuce. Sprinkle with cheese.� Roll up and make the other 9 the same way.

• 1 tbsp. yeast
• 1/2 c. warm water
• 1 tsp. honey
• 1 1/3 c. flour
• 1 tsp. salt

Preheat oven to 325 degrees. Pour yeast, water, and honey in a small bowl. Stir a bit, then let sit for 5 minutes. The yeast mixture should be bubbly and bigger than before. Mix yeast with flour and salt. Start stirring with a spoon and end up mixing with your hands. Form into big ball and knead on a floured board. Break off a small piece and shape into a pretzel. Put in the oven and bake for 10 minutes.

• 1 1/2 cup roasted peanuts (unsalted)
• 1 Tbsp peanut oil

Mix peanuts and oil. Place in food processor and blend until smooth. Serves 12.

• 1 14oz. can sweetened condensed milk
• 1 cup squares semisweet baking chocolate
• 1 Tbsp. instant coffee powder
• 1/2 cup powdered sugar
• 1/2 cup chopped walnuts

Grease an 8x8inch baking pan. In medium saucepan heat milk, when heated add chocolate and stir until melted, remove from heat. Put instant coffee in small bowl and mix in 3-4 Tbsp. chocolate and stir until coffee dissolves. Add coffee mixture and powdered sugar to chocolate, stir until smooth. Stir in walnuts, and pour into prepared pan. Cool and cut into squares when firm.

• 1/2 cup butter (melted)
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 tsp. baking powder
• 1/4� tsp. salt
• 1/2 cup chopped walnuts

Preheat oven to 350 degrees. Grease a 9x9inch baking pan. Blend butter, sugar, and vanilla in large bowl. Beat in eggs until well mixed. In medium size bowl combine flour, cocoa, baking powder, and salt. Gradually add flour mixture to egg mixture, blending well. Stir in nuts and pour into pan. Bake 20-25 minutes or until toothpick inserted in center comes out clean.

• 4 cups powdered sugar
• 1/3 cup peanut butter
• 1 1/2 tsp. vanilla
• 1/4 cup milk

Blend sugar and peanut butter at low speed until mixed. Increase speed to medium and blend in vanilla and milk. Blend for 1-2 minutes or until spreading consistency.

• 4 cups powdered sugar
• 1/3 cup butter
• 1/2 tsp. vanilla
• 2 Tbsp. milk
• 2 Tbsp. maraschino cherries (chopped)

At low speed with an electric mixer, blend sugar and butter. Increase speed to medium and add in vanilla and milk. Blend for 1-2 minutes or until it has reached spreading consistency. Mix in cherries.

• 4 cups powdered sugar
• 1/3 cup butter
• 1/2 cup maple syrup

Blend powdered sugar and butter at low speed. Increase to medium speed, add maple syrup, and blend until spreading consistecy.