Crisp Peppernuts cookies

1 c. butter
1 1/2 c. sugar
2 eggs
2 tbsp. syrup
2 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 tsp. anise (ground or oil)
3 3/4 c. flour

Cream butter and sugar until fluffy. Add eggs; beat well. Add rest of liquids, then sifted dry ingredients. Chill dough for easier handling. Roll into pencil-sized ropes. Wrap in Saran Wrap and freeze. Using sharp knife, cut into hazel nut size pieces. Bake on cookie sheets at 375 degrees for 7 minutes.

Reese's peanut butter cup cookies

INGREDIENTS:

* 1 cup Crisco® Butter Shortening
* OR 1 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
* 1 cup Jif® Creamy Peanut Butter
* 1 cup granulated sugar
* 1 cup powdered sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 cups Pillsbury BEST® All Purpose Flour
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* Sugar for dipping
* Crisco® Butter No-Stick Cooking Spray
* bag of miniature Reesse's Peanut Butter Cup


PREPARATION DIRECTIONS:

1.
1.
COMBINE shortening, peanut butter, 1 cup sugar and powdered sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs and vanilla.
2.
2.
COMBINE flour, baking soda and salt in medium bowl. Mix into creamed mixture at low speed until just blended. Cover and refrigerate at least 1 hour.
3.
3.
HEAT oven to 350ºF. Coat baking sheet lightly with no-stick cooking spray. Form dough into 1-inch balls.
4.
BAKE 8 to 10 minutes. Put Peanut Butter Cup in middle. Cool 2 minutes on baking sheet. Remove to cooling rack.

Party Beef

3 LBS Roast Beef (Cooked as you normally do & sliced)
3 TBSP Heinz 57 Sauce
3 TBSP Worcestershire Sauce
1/4 cup Brown Sugar
1 can Beef Consume

Roast your beef as you usually do.(I am doing crock pot) Slice when done. Combine the Heinz 57, Worcestershire Sauce, Brown Sugar and Beef consume with the juice left from roast. Put meet back into crock pot, roaster or baking pan. Cover with mixture and heat until hot.

This taste the best if you let the meat set over night or even freeze and re-warm when ready to serve.

Rasberry/Cranberry Salads

Ingredients

* 1–6oz pkg Raspberry JELL-O
* 1 cup water
* 1 cup 7 Up
* 1 cup cranberry sauce
* 1 pkg frozen raspberries (thawed)
* 2 Tbls lemon juice
*
* (Topping)
* 1 cup whip cream
* 1 cup powdered sugar
* 1-8oz pkg soft cream cheese

Directions

1. Dissolve JELL-O in 1 cup hot water. Add 1 cup 7Up and cranberry sauce; blend well. Add 1 pkg frozen, thawed raspberries and 2 tbsp lemon juice. Put in a 9” x 13” pan until filled. When set, add topping.
2. Topping: Blend all ingredients until creamy and spread over JELL-O.

CHEX pumpkin Pie Crunch

1/4 cup brown sugar
1 Tablespoon Pumpkin Pie Spice
1/4 cup butter
2 tsps vanilla
2 cups Cinnamon Chex Cereal
2 cups Wheat Chex Cereal
2 cups Honey Nut Chex Cereal
8 oz pecans

In small bowl, mix brown sugar and pumpkin spice, put off to side. In small microwave-safe dish/bowl, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.

Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

Pineapple Pretzel Salad

Ingredients
•8 ounces cream cheese , softened
1/2 cup sugar
•8 ounces whipped topping
•1 can pineapple , 20 oz. crushed (well drained)
•2 cups crushed pretzels
•1/2 cup butter or margarine , melted
•1/2 cup sugar
Directions
Combine the cream cheese and sugar together in a mixing bowl and beat until the sugar is well mixed into the cream cheese.
Add the whipped topping and pineapple. Beat just until they are mixed in evenly. Store in the refrigerator.
Combine the crushed pretzels, melted butter, and sugar. Stir together until thoroughly mixed..
Spread the pretzel mixture out on a small cookie sheet that has sides. Place in an oven preheated to 425°F and bake for 5 minutes. Remove and allow pretzels to cool.
Add the crushed pretzel mixture to the cream cheese mixture just before serving. Note: Mix up only the amount that you feel will be eaten because the pretzels will become soggy after a few hours of being mixed in the cream cheese mixture.
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Big Red (HOT) Popcorn

8 quarts popped corn (old maids removed)
1 c butter or margarine
1/2 c whit corn syrup
9 oz Red Hot Candy or Hot Tamales candy

Spray a large baking sheet with vegetable spray. In a medium sauce pan, combine butter, syrup and Red Hot Candy. Stir until the candy is melted. Place popcorn on baking sheet; pour candy over the popcorn and bake at 250 for 1 hour, stirring every 15 minutes. let cool and enjoy the unique flavor.