Peanut Butter (Chocolate Chip) Cookies

1/2c. butter or margarine
1/2c. peanut butter
1c. sugar
1/4c. brown sugar
1 beaten egg
1&1/4c. flour
3/4t. baking soda
1/2t. baking powder
1/4t. salt
1c. chocolate chips (if making peanut butter chocolate chip cookies)

Cream butter and peanut butter together in a large mixing bowl.  Add sugars and cream together.  Add egg and mix well.  Stir in baking soda, baking powder, salt, and flour.  Mix well.  Form balls the size of walnuts and place on greased cookie sheet.  Make a criss-cross pattern with a fork.  Bake at 375℉ for 10-12 min.  Makes 4 dozen cookies.

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Lemon Frosting

2&3/4c. powdered sugar
1/2t. salt
1 egg
1T. light corn syrup
1/2c. shortening or margarine
1t. vanilla
2T. lemon juice
1T. grated lemon peel

Mix powdered sugar, salt, and egg in a mixing bowl.  Blend in syrup.  Stir in shortening, vanilla, lemon juice, and lemon peel, mixing until smooth and creamy.  Add more sugar to thicken or water to thin frosting, if needed, until of spreading consistency.

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Caramel Frosting

1c. brown sugar
4T. cream (i.e. whipped cream, evaporated milk, half-and-half)
1T. water
1T. butter
2-4c. powdered sugar

Combine brown sugar, cream, water, and butter in a medium saucepan and cook on medium heat until it just barely comes to a boil, stirring constantly.  As soon as it comes to a boil, remove from heat and stir in powdered sugar until desired consistency.

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Peanut Butter Frosting

2c. powdered sugar
1/3c. evaporated milk
1/4c. butter
2/3c. peanut butter

Place sugar in a small bowl.  Add remaining ingredients and beat slowly with an electric mixer until well-blended.  Increase mixer speed to high and continue whipping until frosting is light and creamy.  Makes enough frosting for 2 dozen cupcakes.

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Breakfast Pizza

1 lb. sausage (or your favorite breakfast meat)
1 pkg. refrigerated crescent rolls (8)
1c. frozen hash brown potatoes, thawed
1c. grated cheese
5 eggs
1/4c. milk
1/2t. salt
1/8t. pepper
2T. shredded parmesan cheese

Cook sausage in a saucepan on medium to high heat until browned; drain the fat.  Separate crescent dough into 8 triangles.  Place on an ungreased 12-inch pizza pan, with points toward the center.  Press dough over the bottom and up the sides of the pan to form a crust.  Spoon cooked sausage over the crust.  Sprinkle with the potatoes.  Top with grated cheese.  In a bowl, beat together the eggs, milk, salt, and pepper.  Pour over the cheese.  Sprinkle parmesan cheese over all.  Bake at 375℉ for 25-30 min.

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Touchdown Casserole

1 lb. hamburger
1 lb. hot dogs, sliced (optional)
16 oz. can pork and beans
8 oz. can tomato sauce
8 servings mashed potatoes
3/4c. shredded cheese

Brown hamburger in a large skillet on medium to high heat, stirring to crumble.  Pour off excess fat.  Stir in hot dogs,  beans, and tomato sauce.  Bring to a boil.  Place into a 9x13-inch pan.  Spread potatoes over the meat mixture.  Sprinkle cheese on top.  Bake at 400℉ for 25-30 min. or until light golden brown.  Makes 8 servings.

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Potato Hamburger Roll

1 med. onion, chopped
1 sm. clove garlic, crushed
1 lb. hamburger
1 egg, lightly beaten
bread crumbs
1/4t. oregano
2c. mashed potatoes

Saute onion and garlic in a small saucepan on medium heat for a few minutes.  In a large mixing bowl, combine raw hamburger, onion, garlic, oregano, and egg.  Sprinkle with bread crumbs.  Mix thoroughly.  Sprinkle more bread crumbs on a piece of wax paper.  Press meat out on crumbs to form a rectangle about 1/2-inch thick.  Spread potatoes on top of meat.  Using wax paper as an initial aid, roll meat and potatoes like a jelly roll, removing wax paper as you roll, and place in a loaf pan, seam side down.  Bake at 350℉ for about 1 hour and serve with brown, mushroom, tomato, or some other sauce,  Makes 5-6 servings.

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