Mix thoroughly:
1 cup soft shortening (can substitute half or all with butter)
1½ cups sugar
2 eggs

Stir in:
2¾ cups flour
2 tsp. cream of tartar
1 tsp. soda
¼ tsp. salt

Roll into balls the size of walnuts.  Roll into mixture of 2 Tbsp. sugar and 2 tsp. cinnamon.  Place 2 inches apart on ungreased cookie sheet.  Bake at 400° for 8 to 10 minutes until lightly browned.  They will be slightly puffed up when taken out of oven, but will flatten out as cooling.

1 (8 oz.) Hershey bar
1 (12 oz.) cool whip – thawed
½ cup finely chopped nuts (pecans or walnuts work best)
2/3 box of vanilla wafers crushed fine.

Melt Hershey bar in a double boiler.  Remove from heat and place pan in refrigerate for 5 min., to cool.  Add cool whip and nuts and mix.  Drop teaspoonfuls into crushed vanilla wafers and roll until well coated.  Place Oh’s on waxed paper on a cookie sheet.  Freeze until firm (about 1 hour).  Remove from cookie sheet and place in a zip lock bag in freezer to store.

1 (14 oz.) sweetened condensed milk
1 cup peanut butter
1 egg
1 tsp. vanilla
2 cups Bisquick
granulated sugar

Heat oven to 350°.  In large mixing bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth.  Add Bisquick; mix well.  Chill at least 1 hour.  Shape into 1-inch balls, roll in sugar.  Place 2 inches apart on ungreased cookie sheet.  Flatten with fork.  Bake 6 to 8 minutes or until lightly browned (do not overbake).  Cool.  Store tightly covered at room temperature.

(Hamburger Mixture)
1 pound hamburger – browned
1 package taco seasoning
1 (8 oz.) can tomato sauce
1 large can chili beans
2 large spoons salsa

Cover pan with tortilla chips a little crushed.  Spread hamburger mixture over top of chips.  Drop spoonfuls of 1 (16 oz.) sour cream.  Then layer diced green onions, chopped olives (black), diced green chilies, and diced tomatoes.  Top with shredded cheddar cheese.

Bake approx. 30 minutes till cheese bubbles at 350°

1 (14 oz.) sweetened condensed milk
1½ cup mint chocolate chips
2 cups miniature marshmallows
1 cup chopped pecans

In saucepan combine sweetened condensed milk and mint chips, melt over low heat until mixture is smooth.  In large mixing bowl combine marshmallows and nuts.  Add chocolate mixture; mix well.  Spread into a foil lined 9” square pan.  Chill until firm (about 20 minutes).  Cut into squares.

1½ pounds hamburger
½ cup bread crumbs (seasoned I preferred)
½ cup milk – a little more if too dry
1 egg
1 small onion chopped (about ¼ cup)
1 Tbsp. Worcestershire sauce
1½ tsp. salt
½ tsp. dry mustard
¼ tsp. pepper
¼ tsp. ground sage
1 clove garlic, crushed

Mix all ingredients in bowl, then spread into ungreased loaf pan.  Cook uncovered at 350° about 1½ hours.  If desired, spread ketchup on top to cook the last 10 minutes.

1 (7 oz.) can green chilies, drained
3 cups shredded monterey jack cheese and/or cheddar cheese
2 medium tomatoes, peeled & sliced
4 large eggs
1½ cups evaporated milk
¼ cup flour
1 tsp. salt
Sliced avocado and sour cream for garnish

Preheat oven to 350°.  Lightly butter an 11 x 7 glass baking pan.  Arrange the chilies on the bottom of the casserole.
Top with an even layer of the cheese and then the sliced tomatoes.  In a large bowl, whisk the eggs until they are frothy.  Gradually whisk in the evaporated milk, flour and salt.  Carefully pour over the layers in the dish.
Bake 50-60 minutes, or until lightly browned.  Serve in squares and garnish with sour cream and avocado slices.

2½ pounds ground beef
15 ounce can tomato sauce
8 ounce can tomato paste
5 Tbsp. chili powder
2 tsp. cinnamon
1 tsp. allspice
1¼ tsp. salt
1 Tbsp. vinegar
1 tsp. black pepper
¼ tsp. garlic powder
1 tsp. onion salt
2 tsp. A-1 sauce
1 qt. water

Brown beef lightly.  Put all ingredients in crockpot and mix together well.  Cook for 12 hours or more on low.  Makes 4 to 6 servings.

1 chocolate cake mix
1½ cup brown sugar
¼ cup cocoa (4 Tbsp.)
½ cup chopped nuts
2 cups hot water

Mix cake mix per package directions.  Mix together brown sugar, cocoa, and nuts, then sprinkle over batter.  Pour hot water over all…DO NOT mix.
Bake at 350° for 45 minutes.  Don’t overbake.  Cake rises to top with chocolate sauce on bottom.  Serve warm with whipped cream or ice cream.

1 quart strawberries
3 Tbsp. cornstarch dissolved in water
1 cup sugar

Cover bottom of baked pie shell with berries.  Blend or mash rest of strawberries and make 1½ cups juice.  Bring juice to boil and gradually add 1 cup sugar, then 3 Tbsp. cornstarch dissolved in water.  Cook over low heat, stirring constantly until boiling, boil 1 minute.  Cool.  Pour over berries in pie shell and chill for 2 hours.  Cover with whipped cream.