Two-Handed Oatmeal Cookies

This cookie recipe came from a large box of 3-Minute Brand Oats. I've made this recipe many times, and have had multiple requests for the recipe each time. Be advised, though, that you may need a large-mouth cookie jar to accommodate these!

6 eggs
2 cups granulated sugar
2 cups brown sugar
2 1/2 cups chunky peanut butter
1 cup butter or margarine, softened
2 teaspoons vanilla
9 cups 3-Minute Brand Oats (I've used other brands, and they work fine)
1 cup candy-coated chocolate pieces (i.e. M & M's)
1 6-ounce package (1 cup) semisweet chocolate pieces (i.e. chocolate chips)
4 teaspoons baking soda

Preheat over to 350 degrees.
Beat eggs in large mixer bowl.
Add sugars, peanut butter, butter, soda, and vanilla. Mix well.
Stir in remaining ingredients, mixing thoroughly.
Drop dough from an ice cream scoop or 1/4-cup measure, several inches apart onto ungreased cookie sheets.
Flatten slightly with the bottom of a glass dipped in sugar.
Bake at 350 degrees for 10 - 12 minutes. Makes about 4 dozen 4-inch cookies.
(Note: If you've "got milk" for dunking, remember to use a large cup).

Sea-Shell Dandy Salad

This recipe came from a box of Mueller's sea-shell macaroni, and is a great side-dish for warm-weather cookouts.

8 ounces (3 1/2 - 4 cups) sea-shell macaroni
1/2 cup mayonnaise (we use Miracle Whip)
1 Tablespoon lemon juice
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon celery seed
1 tomato, diced
1 cup celery
3 Tablespoons chopped pimento (I usually omit this)
2 Tablespoons chopped green pepper
Salad greens - garnish (A few pieces of curly leaf lettuce look nice)
Radish roses - garnish (I usually omit these, too)

Cook macaroni as directed, and drain. Rinse with cold water and drain well.
Mix mayonnaise, lemon juice, salt, and sugar.
Combine macaroni, mayonnaise mixture, celery seed, tomato, celery, pimento, and green pepper.
Serve on salad greens with radish roses as garnish.
Makes 6-8 servings.

Our Favorite Molasses Cookie Recipe

This is a family recipe from Mike's mother, and was one of his favorites from childhood. Just the right treat for those blustery, gray winter or pre-spring days, or whenever you need good, old-fashioned comfort food!

1 1/2 cups shortening
2 cups brown sugar
2 eggs
3/4 cups molasses
4 1/2 cups flour
4 teaspoons baking soda
2 teaspoons salt
1 teaspoon ground cloves
2 teaspoons ginger
scant 1/2 cup granulated sugarscant1/4 cup water
Cream together the first four ingredients.
In a separate bowl, sift together the remaing six ingredients and stir into the creamed mixture.
Cover the dough with plastic wrap and chill.
Meanwhile, preheat oven to 375 degrees.
Roll chilled dough with you hands into walnut-sized balls.
Dip each ball of dough into the granulated sugar and place onto ungreased cookie sheet (a seasoned baking stone works well), with the sugared side up.
Flatten each ball of dough slightly with the bottom of a cup dipped in sugar or the heel of your hand.
Drop 2-3 drops of water onto each cookie.
Bake at 375 degrees for 10-12 minutes.
Let cookies cool for 1-2 minutes before removing from cookie sheet or baking stone, then transfer to cooling rack.
The recipe makes approximately 4 dozen cookies.

Got milk?

Carrot Cake #3

This recipe is one of our Easter favorites, and comes from a cookbook compiled by the National Association of Orthopedic Nurses, Anchorage Chapter, in 1986. The cookbooks were sold as a fundraiser for the chapter. The person who contributed the recipe (page 261 of the cookbook) is Mary Friend.

1 1/2 cups sugar
1 cup oil [canola oil or corn oil works well]
1 teaspoon vanilla
3 eggs

1 1/2 cups flour
3/4 teaspoon salt
1 1/4 teaspoons baking soda
2 1/2 teaspoons cinnamon [it's OK to round up to 1 Tablespoon]

3 cups grated carrots
1 cup raisins
1/2 cup chopped nuts [walnuts are great]

Preheat oven to 350 degrees.
Combine first four ingredients and beat well.
Combine next four ingredients and add to the first mixture.
Add carrots, raisins, and nuts. [Stir them in by hand].
Place in greased oblong [9" x 13" size] pan.
Bake for 30 to 35 minutes at 350 degrees.

Cool the cake completely before frosting. The following cream cheese frosting is particularly good with carrot cake (but the ready-to-use kind works well, too).

The frosting recipe was given to me by Mary Nell, a nurse I worked with at Woman's Hospital in Baton Rouge, Louisiana, in 1983.

Cream Cheese Frosting

1 eight-ounce package of cream cheese [softened]
1 teaspoon vanilla
1 stick margarine [or butter, softened]
1 one-pound box powdered sugar

Mix all ingredients thoroughly.
Frost cake.

Cornbread

I found the following recipe on the back of a cornmeal box - I don't remember which brand. It's not as good as our mom used to make, but it's at least close, and doesn't require any unusual ingredients. It goes great with chili or soup.

1 cup cornmeal (yellow or white)
1 cup flour
1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon salt

1/3 cup oil
1 egg
1 cup milk

Preheat oven to 400 degrees.
Combine dry ingredients. [I like to measure into a sifter, and sift into a mixing bowl].
Add oil, egg, and milk, and stir until just moist.
Do not over-mix.
Bake in greased 8" or 9" baking pan (square or round), for 25 minutes at 400 degrees.
Serve warm.

SPAGHETTI PIE

This recipe is from Mike's college roommate, Chuck Wustman. (A great use for leftover spaghetti!)

Approx. 6 oz cooked spaghetti (noodles only)
2 eggs, well beaten
1/3 cup parmesan cheese
2 Tablespoons butter or margarine, softened
4 ounces small curd cottage cheese (or Ricotta cheese)
Spaghetti sauce with meat (Prego, Ragu, etc.) amount is variable
Mozzarella cheese, shredded, amount is variable

Preheat oven to 350 degrees.
Butter a 9-inch pie pan (glass or metal - either kind works fine).
Mix spaghetti noodles with remaining butter, parmesan cheese, and the beaten eggs.
Place noodle mixture into pie pan, and shape it to fit, as a crust.
Add the cottage (or Ricotta) cheese to the pan. Try to cover the bottom of the 'crust' area.
Add spaghetti sauce.
Bake at 350 degrees for 20 minutes.
Spread mozzarella cheese over the top.
Bake an additional 5 minutes.
Slice into pie-shaped wedges to serve.

Calico Beans

This is one of our favorite recipes to take to a potluck. Aunt Jean shared this recipe with me several years ago, and judging from the smudges on my copy, we've made it many times.

1/2 pound ground round
1/2 pound bacon, diced
1 medium onion, chopped
1/2 cup catsup
2 teaspoons salt
2 teaspoons prepared mustard
4 teaspoons cider or white vinegar
3/4 cups light brown sugar
1 can pork and beans
1 can garbanzo beans, drained
1 can kidney beans, drained
1 10-ounce package frozen lima beans, thawed

Preheat oven to 350 degrees (if you plan to bake the casserole - see note below) Cook ground beef, bacon and onion until meat is done and onion is tender.
Drain fat.
Stir in the remaining ingredients, place mixture in a 3-quart casserole dish and cover.
Bake at 350 degrees for 40 minutes, (OR - Cook in microwave for 15 minutes on high, stirring 2 or 3 times).

Note: I use 1 can of butter beans in place of the lima beans. And when making this dish to take to a potluck, I prefer to use a crock pot (set on high for 2-3 hours) instead of baking in a casserole dish or using the microwave.

Chocolate Sheet Cake

This recipe is from a former co-worker from Baton Rouge, Louisiana. (Unfortunately, I didn't write her name down, and just don't remember who shared this recipe, but it's a great one!)

2 cups flour
2 cups sugar
1/2 cup margarine
1/4 cup cocoa
1 cup water
1/2 cup shortening or oil
1 teaspoon baking soda
1/2 cup buttermilk (the powdered variety works well - follow package instructions)
2 eggs
1 teaspoon vanilla

Preheat oven to 400 degrees.
Combine flour and sugar in large mixing bowl.
In saucepan, heat to boiling point the margarine, cocoa, water, and shortening or oil.
Pour liquid over the dry ingredients, and mix with a spoon, or with electric mixer on low speed.
Dissolve baking soda in the buttermilk, and add vanilla.
Add the buttermilk mixture to the batter, mixing well.
Add eggs, one at a time, increasing mixer speed to medium. Mix until thoroughly combined.
Pour into greased 11"x15"x 1" baking pan.
Bake at 400 degrees for 20 minutes.
Frost while warm:

Icing

1/2 cup margarine
1/4 cup cocoa
6 Tablespoons milk
1 pound sifted confectioner's sugar
1 teaspoon vanilla
1/2 cup chopped walnuts
Melt margarine in pan.
Add cocoa and milk, and bring to a boil.
Remove from heat and stir confectioner's sugar and vanilla.
Frost cake while warm.
Sprinkle with chopped nuts.

Sea-Shell Dandy Salad
Molasses Cookies
Carrot Cake
Cornbread
Spaghetti Pie
Calico Beans
Chocolate Sheet Cake
Two-Handed Oatmeal Cookies