Sopapilla's AKA Native American Fry Bread

6 cups flour
2 heaping tsp baking powder
1 tsp salt
1 tsp shortening
mix ingredients, add enough warm water to make dough, knead & let set for 15 min., roll very thin, cut in 4 inch squares, fry in deep fat fryer or in a shallow pan with oil.

Famous Dill Dip

Sherry Jongsma
This vegetable dip was served at our Progressive Dinner, December 2nd. I think EVERY person who attended asked me for this recipe! Thanks, Sherry!

1 tablespoon minced onion, use more or less depending on how much you like onion
1 tablespoon chopped parsley
1 teaspoon dill weed
1 teaspoon season salt
2/3 cup mayonnaise
2/3 cup sour cream

Mix and let set overnight to enrich the flavors.

and the winner is...

...Heidi Bevell!

Can you believe this?! It was sooo cute, the picture does not do it justice. The recipe for the sugar cookies is below.
and look at her cute little mice...

Betty Crocker Sugar Cookies

1 1/2 cups powdered sugar
1 cup margarine or butter, softened
1 egg
1 tsp. vanilla
1/2 tsp almond extract
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp, cream of tartar
granulated sugar

Mix powdered sugar, margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.

WHEN READY TO BAKE: Preheat oven to 375 degrees F. Divide dough into halves. Roll each half 3/16-inch thick on lightly floured clothe covered board. Cut into desired shapes with 2 to 2 1/2-inch cookie cutters, sprinkle with granulated sugar. Place on lightly greased cookie sheet. Bake until edges are light brown, 7-8 minutes.

Soft & Chewy Chocolate Peanut Butter Cookies

Heidi Bevell
from: Kraft Foods

1 pkg. (2-layer size) devil's food cake mix
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup peanut butter
2 eggs

PREHEAT oven to 375ºF. Place ingredients in large bowl. Beat with electric mixer on low speed 1 min., then beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough.
SHAPE into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.
BAKE 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.

Chocolate Oreo Balls

Jackie Payne

1 package of Oreo Cookies
1 8oz brick of cream cheese
Dipping Chocolate, any kind

In a food processor crush the whole package of oreo's until they are very fine. Then add the cream cheese and combine them both until it makes a thick paste (it works better if the cream cheese is cold from the refrigerator). Roll out balls the size of a quarter. Don't get them too big or they won't dip very well. If the balls are too soft put them in the freezer for 15-30 min until they are hard enough to dip. Melt your dipping chocolate in a double boiler. Dip the balls and set them out on wax paper to cool.

Meltaway Cookies

Corri Havlicek
from: The Essential Mormon Cookbook

1 cup butter
¾ cup cornstarch
¾ cup powdered sugar
1 cup flour

In a medium bowl cream butter until fluffy. Add cornstarch and sugar and blend well. Beat in flour until thoroughly mixed. Drop by small teaspoons onto baking sheet and flatten out with the bottom of a glass. (Dip glass in powdered sugar to prevent sticking). Bake at 350 degrees for 10 – 12 minutes. Cool on a wire rack and frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING

1 (3-ounce) package cream cheese, softened
1 cup powdered sugar
½ teaspoon vanilla

Mix all ingredients together. Color with food coloring if desired.

Original Nestle Toll House Chocolate Chip Cookies

Virginia Hatch

2 ¼ c. flour
1 t. baking soda
1 t. salt
1 c. (2 sticks) butter, softened
¾ c. granulated sugar
¾ c. packed brown sugar
1 t. vanilla extract
2 large eggs
2 c. (12 oz.) chocolate chips
1 c. chopped nuts

Preheat oven to 375 degrees.
Combine flour, baking soda, and salt in a small bowl. Beat butter, both sugars, and vanilla in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased sheets.
Bake for 9 – 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks and cool completely.
For high altitude baking: Increase flour to 2 ½ cups. Add 2 tsp. water with flour and reduce both sugars to 2/3 cup each. Bake drop cookies for 8 – 10 minutes.
*Here’s what I do: I use butter flavored Crisco, I only set the oven to 350 degrees and bake for 9 minutes, and I always use the high altitude directions. It has made all the difference for me.

Cut-out Cookies

Crystal Murdock

1 package “Super Moist Cherry Chip” cake mix
1/3 cup butter flavored Crisco
1/3 cup butter, softened
½ teaspoon vanilla
1 egg

Mix it all up and bake at 375 degrees for 6 – 8 minutes. Cool for 1 minute on the cookie sheet, then transfer to cooling rack.

Santa's Surprise Cookies

LeAnn Moss

1 bag Snickers Miniatures
2 cubes butter, softened
1 cup brown sugar
1 cup sugar
1 cup creamy peanut butter
2 eggs
1 teaspoon vanilla
3 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt

Combine butter, both sugars, and peanut butter, beat until smooth. Add the eggs and vanilla, then mix in the flour, baking soda and salt. Cover and chill for 2 – 3 hours. Remove dough from refrigerator and divide into 1 tablespoon pieces and flatten. Place a Snickers in the center and form a ball around it. Place on cookie sheet and bake at 325 degrees for 10 – 12 minutes. Cool and drizzle with chocolate.

Raspberry Almond Sandwich Cookies

Stephanie Westover

1 package sugar cookie mix
1 egg
1/4 cup vegetable oil
1 tbsp water
3/4 tsp almond extract
1 1/3 cups sliced almonds, broken
Seedless raspberry jam

Preheat oven to 375'. Combine cookie mix, egg, oil, water and almond extract in large bowl and stir until thoroughly blended. Drop half of dough by level measuring teaspoonfuls 2 inches apart onto ungreased cookie sheet. (its a small amount of dough but it will spread). With the other half of the dough, measure exactly the same, but place nuts on top before baking. Bake both for 6 min at 375'. Cool completely and spread raspberry jam on plain cookies, top with almond topped cookies and store in an airtight container.

Ginger Creme Cookies

Shanon Martinez AKA Pinky Starfish

1/3 Cup Shortening
1/2 Cup Sugar
1 Egg
1/2 Cup Molasses
1/2 Cup Water
2 Cups Flour
1/2 tsp Salt
1/2 tsp Baking soda
1 tsp Ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp Cinnamon

Icing:
1 cup powdered sugar
1/4 tsp salt
1/2 tsp lemon juice
1 1/2 tbsp milk

Mix shortening, sugar, egg, molasses, and water thoroughly. Stir in remaining ingredients and blend well. Chill dough. Spoon dough onto cookie sheet and swirl around. Bake at 400' and top with icing.

Dipped Oreos

Corie Green

form a solid and lasting relationship with walmart
walk into store
purchase pre-dipped oreos
purchase colored gels for drizzling
go home and drizzle purchased oreos with purchased icing
take oreos to party and impress everyone with your tremendous talent at dipping and drizzling

noone will be the wiser IF you don't tell *wink*wink
Everybody was very impressed, and I was mostly jealous that I didn't think of it myself.

Chocolate Peanut Butter Bars

From the Kitchen of Robin Connell

1 c. butter or marg. softened
1 c. crunchy or creamy Peanut Butter
1 (16 oz.) box powdered sugar
1 ½ c. vanilla wafers crushed
1 (12 oz.) bag semi-sweet chocolate chips
½ c. whipping cream

Beat butter and PB at medium speed in mixer until well blended. Add sugar and wafer crumbs and beat until well blended. Press mixture evenly into lightly greased 9x13 pan lined with wax paper.
Stir together choc chips and cream in a medium sauce pan over low heat until melted and smooth. Spread evenly over the top of PB mixture. Chill about 30 minutes or until firm.
Remove from fridge and let stand at room temp for about 10 min. before cutting into 2x2 inch bars.

mac & cheese

2 cups heavy cream
1 cup milk
1 cup velveta 7 oz
1/4 stick butter melted
2 cups sharp chedder
1 cup mozzorella
2 cups extra sharp chedder
6 eggs beated
pinch of salt
1 tsp black pepper
1 tsp cayenne pepper
1 pound macaroni

cook macaroni, drain, then add all remaining ingredients cook on 350 for 45 min to a hour.....

Creamy Potato Soup

8 CUPS PEELED & CUBED POTATOES

2 CUPS DICED CELERY

2 CUPS COARSELY CHOPPED ONIONS

4 CUPS WATER

2 TSP SALT

2 CUPS MILK

4 TBLSP BUTTER

1 TBLSP DRIED PARSLEY FLAKES

1/8 TSP PEPPER

COMBINE POTATOES, CELERY, ONION, WATER & SALT, BRING TO A BOIL, TURN IT DOWN TO LOW & COVER FOR 20 MIN. OR UNTIL POTATOES ARE DONE. MASH MIXTURE OVER ONCE OR TWICE WITH POTATO MASHER. STIR IN REMAINING INGREDIENTS & HEAT FOR 5 MIN.

Apricot Chicken

8 boneless, skinless chicken breasts
1 (8-ounce) bottle Russian salad dressing
1 cup Apricot jam
1 package dry Lipton Onion Soup Mix

Place chicken in greased 9 x 13 baking pan. Combine the dressing, jam, and onion soup mix and pour over chicken. Bake uncovered at 350 degrees for 1 hour. Easy and good!
From: The Essential Mormon Cookbook

Rocky Road Fudge

from: Allison Stock
served at our Progressive Dinner December 2nd

1 bag chocolate chips
2 sticks butter, cubed
4 cups sugar
1 can evaporated milk
20 large marshmallows
2 cups nuts
15 large marshmallows, quartered
1 teaspoon vanilla

Set aside the chocolate chips and the butter in a large bowl. In a saucepan melt the milk, sugar, and 20 large marshmallows. Bring to a boil and continue boiling until the mixture turns a caramel color. This requires stirring constantly for 20-25 minutes. Dump this boiling hot mixture on the chocolate chips and butter and stir quickly! Before the mixture sets up add the nuts, vanilla, and cut marshmallows. Spread onto a cookie sheet to cool and serve.