Snickerdoodle Cookies

Snickerdoodle Cookies
Recipe By: Louise

Serving Size: 48

Categories: Dessert

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1 cup margarine

3/4 cup brown sugar, packed

3/4 cup sugar

2 eggs

1 3/4 cups all-purpose flour

2 cups oatmeal -- old fashioned

1 teaspoon cinnamon -- ground

1/2 teaspoon nutmeg -- ground

1 teaspoon baking soda

1/2 teaspoon salt -- optional

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1. Beat together margarine and sugars until fluffy. Beat in eggs.

2. Add all dry ingredients and mix.

3. Form into 1" dough balls and flatten on a greased cookie sheet. Sprinkle cookies with extra cinnamon and sugar, if desired.

4. Bake 10-15 minutes at 350 degrees or until cookies are golden brown.

Peanut Butter Cake w/jam Icing

Peanut Butter Cake w/jam Icing
Recipe By: Louise

Serving Size : 12

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3/4 cup butter

3/8 cup peanut butter

2 1/4 cups sugar

4 eggs

1 1/8 cups milk

1/4 teaspoon salt

3/4 teaspoon baking powder

2 1/4 cups flour

3/4 teaspoon vanilla

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1. Combine dry ingredients. Cream peanut butter, butter, & sugar for 10 minutes. Add eggs and beat well. Add dry ingredients, milk, & vanilla. Mix well

2. Bake for 30-35 mins. at 300 degrees -- cake should seperate from side of pan when done.

3. Cool, & frost with a thin layer of jam. Cut & serve.

Strawberry Dream Cake

Strawberry Dream Cake
Recipe By : Louise
Serving Size : 12
Categories : summer, dessert
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1 angel food cake (large)
2 Pkg. Cool Whip
1 Pkg. strawberry jello -- (6 oz.)
1 pkg frozen strawberries
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1. Make jello using 3/4 cup boiling water and 3/4 cup cold. Fold in frozen strawberries and let jello set to consistency of egg whites.
2. When jello is at right consistency, add to Cool Whip and fold together.
3. Take cake and tear in bite size pieces. Layer cake with jello-cool whip mixture.
4. Chill until set -- then serve.

NOTE: This was my son's favorite cake recipe -- he asked for it every year for his birthday!

White Punch

White Punch:
3 C. ripe pureed bananas
2 C. sugar
1 pint Lemon Sherbet
1 C. lemon juice
2 c. heavy cream
42 oz. lemon-lime soda (chilled)
(optional) 1/3 C. flaked coconut
1/2 C. maraschino cherries
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1. Beat together bananas, lemon juice and sugar.  Pour into punch bowl, stir in cream.
2. Freeze.
3. Slowly pour in lemon-lime soda.
4. Float sherbet on top.
5. Add cherries and coconut on top. (optional)
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Note: This is an excellent refreshment for entertaining, and the kid's love it!

Louise's Basic Potato Salad

Title: Basic Potato Salad
Categories: Salads, Side Dish, Summer, Picnic
Yield: 4 servings
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2 lb new potatoes
3 TB chives, minced
1 cucumber, peeled and chopped
2 tomatoes, diced fine
3 stalks celery
2 hard-boiled eggs
2 TB Dijon mustard
1/4 c mayonnaise
1 TB dried parsley flakes
 Salt, pepper
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1. Cover potatoes in pan with cold water and bring to boil over high heat. Cook until potatoes are tender.
2. Meanwhile, thinly slice celery and remaining veggies and combine in mixing bowl.
3. When potatoes are tender, drain and halve or quarter potatoes, depending on size and add
to bowl. Cover and refrigerate.
4. When cool, chop eggs and add to bowl.  Add mustard and mayonnaise, and season to taste with salt and pepper, mixing everything together gently.
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