Amy's Apple Pie

1 cup sugar

1/3 cup flour

1 tsp nutmeg

1 tsp cinnamon

dash of salt

8 cups sliced tart apples

3 Tbsp butter

Topping:

1 cup flour

1/2 cup butter

1/2 cup brown sugar

1/2 tsp cinnamon

Place apples in a large bowl. In medium bowl combine all other ingredients. Coat apples with mixture. Place in 9 inch pie crust. Combine flour, brown sugar, and cinnamon in bowl. Use pastry cutter to blend butter into the mixture. Crumble the topping over the apples. Bake at 425 for 40 to 50 minute. You may want to place tin foil around the edges of the crust to keep them from burning.

Yield 1 - 9 inch pie

Texas Sheet Cake

Combine in bow:

2 c. flour

2. c. sugar

1/2 tsp salt

Boil:

2 sticks butter

3 tbsp cocoa

1 c water

Pour boiled mixture into dry ingredients and mix.

Add the following to the mixture:

1 cup buttermilk OR (1 cup milk plus 1 tsp lemon juice mixed together)

1 t soda

2 eggs

1 tsp vanilla

Bake at 400 for 20 min

Frosting:

Boil:

1 stick butter

3 Tbsp cocoa

6 Tbsp milk

add to

4.5 cup pwdr sugar

1 tsp vanilla

Crock Pot Chicken and Mushrooms

6 chicken breast halves

1 1/4 tsp salt

1/4 tsp. pepper

1/4 tsp paprika

1 3/4 tsp chicken bouillon granules

1 1/2 cup. sliced mushrooms

1/2 cup sliced green onions

1/2 cup dry white wine or vermouth

1 can evaporated milk

5 tsp. cornstarch

minced fresh parsley

1. Mix salt pepper and paprika and rub into chicken

2. alternate layers of chicken, bouillon granules, mushroooms, and green onions.

pour wine slowly over top. DO NOT STIR.

3. cover and cook on high for 2.5 to 3 hrs or on low for 5 to 6 hours.

4. Remove Chicken and vegetables.

5. In a small sauce pan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 cups of the cooking liquid. Stirring over medium heat breing to a boil for 1 to 2 minutes or until thickened.

7 Spoon some of the sauce over chicken and garnish with parsley. Serve remaining sauce separately. Serve with steamed rice.

Peanut Butter Blossoms

3 1/2 c flour

1 tsp salt

1 c brown sugar

1 cup sugar

2 tsp baking soda

4 t milk

2 tsp vanilla

1 c butter

2 eggs

1 cup Peanut Butter

combine wet ingredients, then add flour and salt mixture gradually. Shape into balls. Roll in sugar. Bake on ungreased cookie sheet at 375 for 10 min-12 min.

When done place kiss or hug in center and press down.

Jackie's Sugar Cookies

1/2 c. shortening
1 cup sugar
1 egg
1 tsp. vanilla
1/3 c. milk
1/2 tsp baking soda
1/4 tsp salt
2 1/2 c flour
1 1/2 tsp crm of tartar

cream together shortening, sugar, and eggs. Add vanilla. Add dry ingredients alternately with milk. Bake at 400 5-7 min

Ilene's Brownies

1 tsp baking powder

2 c sugar

1 tsp salt

1 1/2 cup flour

1 c butter melted

4 eggs mixed

4 sq chocolate melted

2 tsp vanilla

1 c nuts (optional)

Mix dry ingredients together. Add butter, chocolate, and vanilla. Mix on low for 30 seconds. Then add eggs.

Bake at 350 for 25 min

Frosting:

1/4 c butter

2 c powdered sugar

2 t milk

1/2 t vanilla or mint extract

Dark chocolate top:

2 sq choc

2 tbsp butter

Spread frosting on cooled brownies. Pour dark chocolate top over frosting and spread evenly.

Jillian's Lemon Bars

Crust:

1 cup Butter softened

½ cup Powdered Sugar

2 cups Flour

Blend together in mixer, press into greased pan, bake for 15-20 minutes on 350°. Let cool for about 30 minutes.

Filling:

4 Eggs

2 cups Sugar

6 tablespoons Lemon Juice

¼ cup Flour

Mix, pour on cooled crust, bake for 30 minutes on 350°. Refrigerate for 8 hours. They actually taste best if they have been refrigerated for 24 hours.