White Chocolate Chunk Macadamia Nut Cookies

Kristy Robison

2 cups flour

1 cup brown sugar

1 cup sugar

1 cup shortening

2 eggs

1 tsp baking soda

½ tsp. baking powder

½ tsp. salt

2 cups oats (1 cup of it ground up in a blender)

1 tsp. vanilla

2 cups white chocolate chips

1 cup macadamia nuts

Cream shortening and sugars. Add eggs and vanilla. Stir in flour, baking soda, baking powder, salt. Add white choc. chips, oatmeal and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at preheated 350 for 11 minutes. White chocolate chips could be exchanged for semi-sweet chocolate chips and macadamia nuts may then be deleted.

Sweet Rolls

Kristy Robison

¼ cup water (warm)
1 T yeast
½ T sugar
Stir yeast into water. Stir in sugar. Set aside.

Blend well:
1 ½ cup hot water
½ cup non-instant dry milk

In a mixer put:
1T. sugar
Dry milk mixture
1½ cup cool water
Yeast mixture
1/3 cup Crisco shortening
¾ T salt

Start mixing on lowest setting, Gradually add about 8 cups of Flour (could be less or more flour) until the consistency of bread dough (not too sticky, easy to handle).Put the dough on floured surface and knead. Let it rise in greased bowl covered with wet cloth. Divide the dough in half. Using a rolling pin, roll out the dough to about ½” thick. Spread thin layer of butter over the rolled dough. Sprinkle generously with brown sugar and cinnamon. Starting from one long side, roll up the dough as you would a jelly roll. Cut crosswise into slices an inch thick. Arrange slices cut side down in well greased baking sheet. Do the same with the other half of dough. Cover baking sheet with plastic wrap sprayed with Pam. Let rise at room temperature until doubled in volume. Remove plastic wrap and bake at 400 degrees for approximately 15-20 minutes or until golden brown.

Icing:
½ stick softened butter
½ box powdered sugar
1 tsp. vanilla
1 T. water
Mix ingredients together. If needed, add more water until icing is desired consistency. Brush Icing generously over warm sweet rolls.

Spinach Bread Dip

Kristy Robison

1 cup sour cream

1 cup mayonnaise

12 oz. frozen spinach, thawed

1 envelope vegetable soup mix (Mrs. Grass or Mrs. Knoll brand)

Combine in a medium bowl. Chill for a couple of hours. Serve in a bread bowl.

Oatmeal Raisinette Cookies

Kristy Robison

2 sticks margarine/ butter

1 ½ cup brown sugar

1 tsp. vanilla

2 eggs

2 cups flour

1 tsp. Baking soda

1 tsp. salt

½ tsp. cinnamon

2 cups oats

14 oz. bag Raisinettes

chopped nuts (optional)

Mix margarine, sugar, vanilla and eggs together until well blended. Add flour, baking soda, salt and cinnamon. Mix well. While mixing gradually add oatmeal, Raisinettes and nuts. Drop by teaspoonful onto an ungreased baking sheet. Bake in preheated 375 degree oven for 10 minutes.

Meatballs

Kristy Robison

2 lbs. ground meat (we prefer turkey but beef is fine)

¾ to 1 cup chopped onion

3 T. (or more if you feel like it)

Worcestershire sauce

2 cups Stove Top stuffing

3 eggs

1 tsp (or less) salt

¼ tsp pepper

Combine all ingredients in large bowl. Roll into 1 inch balls. Bake at 425 degrees F for 10 minutes on a foil-lined cookie sheet.

Chicken Grape Salad

(Don't knock it until you try it!)

Kristy Robison

1 ½ cups of whole seedless grapes (green or red are fine)

4 cups boiled chicken, cubed

1 T. onion

1 cup grated sharp cheese

2 T lemon juice (fresh is best)

2 cups celery

4 hard boiled eggs, chopped

1 tsp. salt

1 cup mayonnaise

Mix all ingredients together in a bowl. Serve on lettuce leaves or in puff pastry or on a sandwich.

Chicken Enchiladas

Kristy Robison

2 cups cooked shredded chicken

1 ¼ cup shredded Jack cheese

½ cup sliced green onions

1 (2.2 oz.) can sliced black olives, drained

1 cup sour cream

1/8 chopped cilantro, lightly packed (optional)

¼ (heaping) tsp. each: ground cumin, garlic salt and garlic powder

1/8 (heaping) tsp. pepper

2 (10 oz.) cans of Enchilada sauce

corn tortillas

1 ¼ cups cheddar cheese

In a large bowl, combine 1 cup of Jack cheese, 1 cup of cheddar cheese, ¼ cup green onions, ½ of the can of olives and remaining ingredients, except the enchilada sauce and corn tortillas; mix well and set aside. In large skillet, heat sauce. With tongs, carefully place tortilla in sauce, completely covering both sides; shake off excess sauce. Place some filling down the center of tortilla. Roll to close, place enchilada, seam side up, into a lightly greased 13x9x2-inch baking dish; repeat until the dish is full. Pour remaining sauce over enchiladas. Bake, covered, at 350 degrees for 30 minutes. Sprinkle the remaining cheeses, olives and green onions down the center of the enchiladas; bake, uncovered, and additional 3 minutes.

Note: can also be made casserole style layering tortilla-filling-tortilla-filling-tortilla then garnishing. It's just as good and saves about 20 minutes.

Chicken Devan

Kristy Robison

3-4 chicken breasts, boiled

1 bag frozen broccoli, thawed

1 can cream of chicken soup

1 cup Mayonnaise

¾ cup milk

1 lemon

¾ cup grated cheddar cheese

½ cup Stove Top stuffing

½ stick melted butter

Cut chicken into cubes. Put into 9x13 casserole dish with broccoli. In a bowl mix soup, mayo, milk and juice of the lemon. Pour over the top of chicken and broccoli. Stir, spreading evenly. Top with grated cheddar and stuffing. Drizzle butter over the top. Bake at 350 degrees for 30 minutes.

Trenton's Brownies

Trenton Robison (at 3 1/2 years old)

Sugar (all the sugar in the bag)

Water

Milk in a cup

Peanut butter in a cup (you get some in a knife and put it in.)

Jelly (get some and put it in and get some more and put it in.)

2 eggs Mix it with a spoon.

Put it in the oven for 7 days.

Eat 'em all gone.

Jessica's hamburgers

Jessica Robison (at almost eight years old)

Rolls. 1 bag that are big.
Meat from a cow
Ketchup
Mustard

Put it all together and you have a hamburger.