DAN'S FAVORITE NO-BAKE COOKIES

DAN'S FAVORITE NO-BAKE COOKIES

From Angie Reid

4 cups sugar

½ cup cocoa

½ lb. butter (2 sticks)

1 cup milk

½ cup peanut butter

1 tsp. vanilla

6 cups quick cooking oats

Combine sugar, cocoa, butter, and milk and boil 3-4 minutes, stirring constantly.  

 Remove from heat and add peanut butter, vanilla and oats.  Stir well.   

Drop by teaspoonful onto waxed paper and let stand until firm.  Makes a lot!!

GRANDMA'S GOOD SUGAR COOKIES

Anna, Pearl, Wiley, Victor, Wilma, Violet

GRANDMA'S GOOD SUGAR COOKIES

From Anna Pottorff

1 cup powdered sugar

1 cup granulated sugar

1 cup butter (oleo)

2 eggs

1 cup Crisco oil

1/2 t. salt

1 t. soda

1 t. cream of tartar

1 t. vanilla

4 cups flour

Cream butter and sugars. Add eggs. Beat until smooth and creamy.

Add soda and cream of tartar to 4 cups flour. 

A little at a time, add flour mixture to creamed mixture; add vanilla.

Put in refrigerator and chill overnight. 

Form into balls, roll in sugar. 

Place on greased cookie sheet. 

Mash down with bottom of glass.

Bake at 350 degrees for 10 minutes.

PEANUT BUTTER BREAKFAST COOKIES

Damon and Lucy cutting the cake at their wedding in 1977

Damon and Lucy at their daughter's wedding in 2007

Damon and Lucy at their son's wedding in 2019

PEANUT BUTTER BREAKFAST COOKIES

From Lucy Reid

1 jar (18 oz.) natural peanut butter
2 eggs
1 cup raw sugar or splenda
1 teaspoon vanilla
Lots of Cinnamon (I add about 2-3 Tablespoons)
2 mashed bananas
1 cup unsweetened applesauce
Plain oats – enough to make batter stiff

Drop by spoon onto cookie sheet, and bake at 350 for 11 minutes.  

Cool.  

Freeze.  Reheat in microwave to serve or set out overnight.

HOPPING JOHN

HOPPING JOHN

From Barbara Thompson

8 slices bacon, diced

1/2 cup chopped onion

2 cups fresh black-eyed peas, or 2 10-oz. pkgs. frozen black-eyed peas

1 cup uncooked long grain white rice

4 cups water

salt and pepper to taste

Place bacon and onion in Dutch oven and saute over medium heat, until bacon is almost crisp and onions are translucent. Add peas and rice, then water. 

Cover and simmer over very low heat for about 20 minutes or until rice is tender.  Add salt and pepper to taste.

Serves 10.