Chocolate Chip Cinnamon Crinkles..

1/2 C. soft butter
1/2 C. packed brown sugar
1/4 C. sugar
1 tsp. vanilla
1 egg
1 tsp. cream of tartar
1/2 tsp. baking soda
1/8 tsp. salt
1 1/3 C. flour
1 C. chocolate chips

Preheat oven to 400 degrees.
In a large bowl cream butter with sugars, vanilla and egg.
Beat in cream of tartar, soda and salt.
Add flour, mix dough until stiff.
Add chocolate chips.

In a small bowl combine:
2 tsp. cocoa
1 tsp. cinnamon
2 Tbsp. sugar

Form small balls of dough and coat with cinnamon mixture
.Bake on ungreased cookie sheet 8-10 minutes.

Crockpot Chicken Chop Suey...

4 boneless, skinless, chicken breasts
1 tsp. salt
1 tsp. minced crystallized ginger
1 C. sliced celery
1 small can sliced water chestnuts, drained
1 onion, sliced
2 C. chicken broth
2 Tbsp. soy sauce
1 C. sliced fresh mushrooms
1 16 ounce can bean sprouts
1/2 cup slivered almonds

Cut chicken into strips 2 inches long and 1/2 inch thick.
Place in crock pot with salt, ginger, celery, water, chestnuts, onion, broth and soy sauce.
Cover and cook on low for 5-6 hours..Turn control to high.
Add mushrooms and bean sprouts.
Cook 15 minutes more.
Sprinkle with slivered almonds when serving.
Serves 4-6

Pizza Burgers...

1 1/4 lb. extra lean ground beef
1 ounce (10-12 slices) pepperoni
1/4 C. bottled pizza sauce
1/4 C. Italian style bread crumbs
4 thin slices mozzarella cheese
4 hamburger buns

Turn gas grill to medium high.
Place ground beef in a large bowl.
Coarsely chop the pepperoni and add it to the bowl.
Add the pizza sauce.
Using your hands, mix until the sauce is fully mixed into the meat.
Shape into 4 patties.
Grill until the meat is done but not dry.
Place a slice of cheese over each burger and cook until the cheese melts.
Serve on a bun and serve with condiments.

This was my Mom’s recipe and she liked to add chopped onions and bell pepper to the meat mixture. These burgers can be broiled or even fried in a frying pan rather than on the grill.

Layered Strawberry Salad...

First Layer:
1 large pkg. of Strawberry Jell-O
1 small box frozen strawberries
1 small can crushed pineapple, undrained
1 1/2 C. boiling waterIn a medium bowl, pour boiling water over Jell-O to dissolve. Stir.
Add strawberries and pineapple.
Pour into a 13x9 glass dish.Chill until firmly set.

Middle layer:
Spread 1-16 oz. carton of sour cream over the Jell-O mixture. Put back in the refrigerator.

Third Layer:
1 large pkg. of Strawberry Jell-O
1 small box frozen strawberries
1 small can crushed pineapple
1 1/2 C. boiling water
1/4 C. chopped walnuts

Mix the same as the first layer, adding the nuts.
Let set until cool, but not set.
Pour carefully over the sour cream layer.
If it is poured hard it will stir up the sour cream.
Chill until set. Cut in squares to serve.

Baked Spaghetti...

1 lb. ground beef
1 C. chopped onions
1 C. chopped green pepper
1 Tbsp. butter or margarine
1 can (28oz) cut up tomatoes with liquid
1 can mushrooms, drained
1 small can sliced black olives
2 tsp. dried oregano
12 oz. spaghetti, cooked and drained
2 C. shredded cheddar cheese1 can cream of mushroom soup, undiluted
1/4 C. water
1/4 C. Parmesan cheese


In a large skillet brown meat. Remove from pan and set aside.
In the same pan saute onion and bell pepper until tender. Add tomatoes, mushrooms, olives and oregano.
Add ground beef and simmer for 10 minutes.
Place 1/2 the spaghetti in a greased 13x9 baking dish.
Top with 1/2 the meat mixture. Sprinkle with 1 cup of the cheese. Repeat layers.
Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese
Bake uncovered at 350 degrees for 35-40 minutes or until heated thoroughly.

Chocolate-Chocolate Chip Muffins...

2 eggs
1/2 C. oil
1 C. milk
1 tsp. vanilla
1 3/4 C. flour
1/2 C. sugar
1/4 C. cocoa
1 Tbsp. baking powder
1/2 tsp. salt
1 /2 C. semi-sweet chocolate chips

Preheat oven to 400 degrees.
Prepare muffin pan. Grease muffin pan or fill with paper liners.
In a large bowl add and combine eggs, oil, milk and vanilla.In smaller bowl add and combine well, flour, sugar, cocoa, baking powder, salt and chocolate chips.
Combine wet and dry mixtures and fold together gently until just mixed.Spoon into prepared pan.Bake at 400 degrees for 20 minutes.Remove from pan and cool on rack.

Optional: Sprinkle extra chocolate chips on top of each muffin before baking.

Favorite Cleaning Supplies...

I thought from time to time I would share some of my favorite cleaning supplies that I use around the house. This is one of my favorites.Folex Carpet Spot Remover...This is a product I wouldn't be without. It takes up grease, lipstick...you name it, it takes it out. I have very light carpet and I have not had anything that this wouldn't remove. I have used it for years! I get mine at Walmart or Home Depot. This large bottle was almost $5.00. But it lasts for a long time.

Favorite Ingredients..

Yoshida Gourmet Sauce

This marinade-sauce is great. I buy it at Costco and always have an extra bottle in the back of the pantry. I cut boneless chicken breasts in strips and marinate them for an hour or more. I either grill them on the BBQ, George Foreman grill or pan fry with Pam. I've also used it when I stir fry. First I marinate the chicken, then add it to my vegetables. Once in awhile for something different, I use this in meat balls, maybe 1/4 cup mixed in the ground beef or turkey. A little goes a long way with this...it can over power the flavor of your meat or recipe.

Baking Tips...

Most cake recipes instruct to grease only the bottom or partially up the sides. Doing so, helps the cake rise by allowing the batter to "climb" the ungreased sides of the pan. At the same time, the grease on the bottom prevents the cake from sticking to the pan.

Chocolate Peanut Butter Munchies...

I found this recipe a couple years ago and I made it for my Bible study group. They were a hit and there wasn't any left at the end of the evening! This is a time consuming recipe because it is a two step cookie. First making the chocolate and then the peanut butter filling. But it is well worth the time. Enjoy!

1-1/2 C. all-purpose flour

1/2 C. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 C. butter, softened1/2 C. sugar
1/2 C. packed brown sugar
1/4 C. peanut butter

1 egg

1 Tbsp. milk
1 tsp. vanilla
3/4 C. sifted powdered sugar
1/2 C. peanut butter
2 Tbsp. sugar

Directions1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

2. In a large mixing bowl beat together butter, the 1/2 cup sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons sugar.

6. Bake cookies in preheated oven for 8 minutes or until they are just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies. To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Best Chocolate Chip Cookies...

In recent years I have been so disappointed with my old chocolate chip cookie recipe. My cookies always seemed to flatten out with little bumps where the chocolate chips were. I tried all the baking tips on how to fix the problem, but none seemed to work. Then I found this recipe on the back of a bag of flour last week and decided to give it a try. I think I found the best chocolate chip recipe. My husband says they taste like his Grandma's. So this recipe is a keeper!


1 ½ C. Butter or margarine. softened
1 1/4 C. Sugar
1 1/4 C. Brown sugar, packed
1 Tbsp. Vanilla
2 eggs
4 C. All purpose flour
2 tsp. Baking soda
½ tsp. salt
1 (12 ounce) bag of semi-sweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, beat butter, sugars, vanilla and eggs until light and fluffy.
Stir in flour, baking soda and salt. Dough will be stiff.
Stir in chocolate chips.
On an un-greased cookie sheet drop by tablespoon or a cookie scoop 2 inches apart.
Flatten slightly.Bake 11-13 minutes;
Cool 1-2 minutes on the cookie sheet, remove from cookie sheet and cool on cooling rack.
Makes about 6 dozen cookies

.Nut lovers: Stir in 2 cups of coarsely chopped nuts with the chocolate chips.The original recipe called for 2 bags of chocolate chips I opted for one bag and I thought it was a perfect amount of chocolate. With nuts and 2 cups of chocolate chips, these cookies would be full of goodness

Hash Brown Casserole...

10.25 oz. can condensed cream of chicken soup or cream of celery (I prefer celery)
8 oz. Colby cheese - grated
1/4 C. melted butter OR margarine
1 sm. onion - minced
1/2 C. sour cream
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns

Spray a 13" x 9" x 2" baking pan with non-stick cooking spray; set aside.
In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
Gently fold the potatoes into the mixture and pour into prepared pan.
Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

This is a copy cat recipe of Cracker Barrel's hash brown casserole. I have served this dish for brunches and when company has come for breakfast. You can use the low fat soups and sour cream, it doesn't change the taste much......just the fat content!

Chicken Spaghetti...

My family loves this recipe. I make it with chicken breasts rather than a whole chicken. I usually cook the chicken ahead of time and dice into Ziplock bags and freeze it. I use the broth from the chicken breasts or I have used canned. Chicken breasts don't usually have that great of broth so I mix canned with it. I have also used one can of mushroom soup and one of creamed chicken. It all works great! Enjoy!

Click picture to enlarge

2 cups cooked chicken

2 cans Cream of Mushroom soup

2 cups grated sharp cheddar cheese

1/4 cup finely diced green pepper

1/2 cup finely diced onion

1-4 oz jar diced pimentos, drained

3 cups dry spaghetti, broken into two inch pieces

2 cups reserved chicken broth from pot

1 teaspoon Lawry's Seasoned Salt

1/8 to 1/4 teaspoon Cayenne pepper

Salt & Pepper to taste

1 additional cup grated sharp cheddar cheese

Cook 1 cut up fryer and pick out the meat to make two cups. I use chicken breasts.

Cook spaghetti in same chicken broth until al dente.

Do not overcook.

When spaghetti is cooked, combine with remaining ingredients except the additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)

Hash Brown Quiche...

This is a Paula Deen recipe but I got it from my daughter, who had it on a camp out with friends. I must say, I may never make pie crust for the crust again for most of my quiche recipes. This wasn't soggy, the flavor was great..my husband loved it. I used pre diced ham in a package and there was enough for two meals in it. So I put the rest in a Ziplock freezer bag and it will be here when I make this again. I will definately make this again..it's good enough for company!

3 cups, shredded frozen hash browns, thawed and drained

4 tablespoons (1/2 stick) butter, melted

3 large eggs, beaten

1 cup half-and-half ( I used 2% milk)

3/4 cup diced cooked ham

1-2 diced green onions

1 cup shredded Cheddar

Salt and freshly ground black pepper

Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible.

In a 9-inch pie plate, toss the hash browns with the melted butter into the plate.

Press them into the bottom and up the sides to form a crust.

Bake for 20 to 25 minutes until golden brown and starting to crisp. It took about 40 minutes for my crust to get golden brown and crisp. Maybe an extra tablespoon of butter would have helped.

Meanwhile, in a large mixing bowl, combine the remaining ingredients.

When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Simple Chicken Breasts...

4- boneless skinless chicken breasts
1/3 C. mayonnaise or Miracle Whip, Light or regular ( I use light mayo)
1 1/2 C. plain bread crumbs, I have used seasoned, but prefer plain
1/2 C. grated Parmesan cheese

Mix the bread crumbs and Parmesan cheese together.
Pat the chicken breasts dry with a paper towel.
Coat each chicken breast with mayonnaise and roll in the bread crumb mixture.
Season with salt and pepper. Or garlic salt if you prefer.
Spray a glass dish with Pam. Place the chicken breasts single layer in the pan.
Bake at 350 degrees for 1 hour.
Depending on the size of the chicken breasts, baking time will vary.
It is best to check at 45 minutes to see if they are done.

Bisquick Chicken...

1 chicken, cut up (or whatever cut of chicken you prefer)
1 C. Bisquick
2 tsp. salt
1/4 tsp. pepper
2 tsp. paprika
1/4 cube of butter or margarine

Heat oven to 350 degrees.
Mix Bisquick, salt, pepper and paprika in a paper bag.
Put butter in 9x13 inch pan and set in oven to melt.
Shake chicken in bag to coat evenly.
Place chicken (skin side down if you leave the skin on) in a single layer in pan and place in oven.
Bake 45 minutes, then turn chicken and bake for 30-40 minutes more.

*This was a family favorite that my Mom made when we all lived at home. And when I had a family of my own, it became one of our favorites too.

Crock Pot Applesauce...

10 cooking apples, diced
1/2 C.sugar
1/4 C. water
cinnamon -- to taste
1 tablespoon butter


Add all ingredients to crockpot and cook on low for about 6 hours. Stir and serve.

NOTES : To make this more spicy, add a cinnamon stick, nutmeg and cloves. It isn't necessary to peel the apples before dicing in this recipe. The skin makes the sauce a lovely shade of pink. But I prefer to peel the apples.

Rice Krispie Cookies...

I found a new cookie recipe today while I was looking for another recipe. I should be putting all my old recipes back on Patty's pantry, but the thought of all those recipes...well, it will get done eventually. If there is a recipe you saw here and it's gone, leave a comment and I will put that one up sooner than later! I found this recipe in my Dutch cookbook, Get Smakelijk. I'll tell you about that cookbook another time.

I had my youngest granddaughter today for a few hours so we baked. That's what we do when any of the girls come to Gramma's house. It gives us time together and gives me a chance to teach them little things, and they love it.. Some day hopefully, they will remember baking in the kitchen with me, just as I remember doing with my Grandma.

Back to this recipe...it is delicious and the picture doesn't do it justice. The brown sugar really gives it a different taste. The cereal gives it crunch and the oatmeal and coconut make them chewy. It makes 5 dozen 2 inch cookies. Don't over bake these little gems or they will turn out hard. In my oven 11 minutes was just about right.
My four year old liked them so....they aren't just a cookie for grown ups! Enjoy!

1 C. shortening, Crisco

1 C. sugar

1 C. brown sugar

2 eggs

1 tsp. vanilla

2 C. flour

1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp salt

1 1/2 C. rolled oats

2 C. Rice Krispies, I used Target's brand

1 C. coconut

Preheat oven to 350 degrees.

Cream together shortening and sugars.

Beat in eggs and vanilla.

Sift flour, baking powder, soda and salt; add to creamed mixture.

Stir in oats, cereal, and coconut.

Drop by teaspoonfuls (I used a cookie scoop) on a greased cookie sheet. I used Pam. Bake 10-12 minutes.

Chicken Manicotti...

This recipe is a keeper. It originally came from Taste of Home Magazine. It is very rich, and I think I would try and make it next time with light sour cream and light cream cheese. My husband and I both thought it tasted like a dish from Olive Garden. You know..rich an gooey! It makes a lot, but the recipe could be cut in half easily. It did freeze well.Enjoy!

Chicken Manicotti

2- 3 ounce packages cream cheese, softened

1 C. sour cream

1/4 C. minced fresh parsley

1/2 tsp. salt

1/4 tsp. pepper

4 C. cubed cooked chicken (I used chicken breasts)

1 medium onion, finely chopped

1- 8 ounce can mushroom stems and pieces, drained

1 Tbsp. butter

14 manicotti shells cooked and drained

Sauce:

6 Tbsp. butter

6 Tbsp. flour

1/4 tsp. salt

3 1/2 C. milk

3 C. shredded Monterey Jack Cheese or cheddar (I used Jack)

4 Tbsp. shredded Parmesan cheese, divided

Cook manicotti shells according to package directions. Don't over cook.

Beat cream cheese until fluffy.Beat in sour cream, parsley, salt and pepper.

Stir in chicken.In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture.

Stuff into the manicotti shells.

In a large saucepan, melt the butter. Stir in flour and salt until smooth.Gradually whisk in milk.Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in 2 1/2 cups of Jack cheese and 2 Tbsp. of Parmesan cheese until melted.

Spread about a 1/2 cup of cheese sauce in two greased 11x7 in. dishes ( I used a big corning ware lasagna pan)Top with stuffed shells and remaining sauce.

Cover and bake at 350 degrees for 25 minutes.

Uncover and sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted. Makes 7 servings.

Kielbasa and Pasta Soup...

This is one of my favorite soup recipes. It's easy to make and hearty enough to have for supper. Serve it with a roll or garlic bread and you have a wonderful easy dinner with leftovers. We had it for dinner one night this past week..it didn't even have to be a cold rainy day to enjoy it. What's a cold rainy day in August when you live in Southern California??

2 lbs. Kielbasa sausage, remove skin ( hot or mild Italian sausage can be used)
3 Carrots, chopped
4 Cloves garlic, chopped

2-3 stalks of sliced celery
3 quarts Chicken broth (I used 4 cans of fat free broth with a little added water)
2 14 oz. Cans diced tomatoes (I used one)
2 15 oz. Cans white beans, drained and rinsed
1 Tbsp. Dried basil
1 Medium onion, chopped
2 C. Small shell macaroni, dry
Salt and pepper


Remove sausage from casing and brown, drain saving 1Tbsp. fat
Add carrots, onion, celery and garlic. Stir often until onion is limp
Add tomatoes and broth, when onion is limp.
Add beans and basil and bring to a boil.

Add pasta, cover and simmer stirring occasionally, until pasta is tender.
Add salt and pepper.

Sprinkle with Parmesan cheese if desired at time of serving.

Meringue Toppers...

This is an old recipe of my Mom's. It's always been a hit whenever I have served it. I make it now with milk chocolate chips and I like it better. That has been only in recent years that I have tried that version. Semi sweet chips is what the original recipe called for. This has to be made with solid Crisco and not butter or margarine. I have tried them both and the cookie part crumbles easily. For thicker meringue, I separate a second egg for my meringue instead of one. I don't usually save that egg yolk. Try this recipe, I think you'll like it. Enjoy!





Sift together:
1 C. flour
1/2 tsp. salt
1/2.tsp. baking soda
1/2 tsp. baking powder

Cream together:
1/2 C. shortening ( Crisco)
1/4 C. sugar
1/4 C. brown sugar

Add:
1 egg, separated
1 1/2 tsp. water
1/2 tsp. vanilla

Meringue:
egg white
1/2 C. brown sugar

1/2 pkg. (12oz.) chocolate chips. (semi sweet or milk chocolate)

Sift together first four ingredients.
Cream shortening and sugars until creamy.
Add egg yolk,water and vanilla.
Mix well.

Spray lightly with Pam. Pat dough into11x8x2 baking dish. press chocolate chips evenly and firmly, single layer into the dough.

Beat egg white until stiff. If you would like more meringue use a second egg white. Gradually beat in 1/2 cup brown sugar. Spread over chocolate chips.

Bake @375 degrees for 25 minutes.

Chewy Fudge Brownies...

These are a chewy fudge brownie.. They take just about the same time it would take to prepare a box mix..but oh, so much better. I try and have the semi-sweet chocolate bars in my pantry just to have on hand for a last minute dessert. Enjoy!

Melt: see directions below:

4 squares (1oz each) unsweetened chocolate, broken into pieces

1 1/2 sticks butter or margarine

Add:

2 C. sugar

3 eggs

1 1/2 tsp. vanilla

Add:

1 C flour

1 C. chopped nuts, optional

Heat oven to 350 degrees.

Spray 11x8 pan with Pam.

In large microwave-safe dish place butter and chocolate and microwave on high for 1-1 1/2 minutes or until chocolate is melted and mixture is smooth when stirred.

Add sugar, stir with spoon until well blended.

Add eggs and vanilla, mix well.

Add nuts and flour, stir until well blended.

Spread into prepared pan.

Bake 30-35 minutes or until tooth pick comes out almost clean when inserted in center.

Cool pan on wire wrack

Frost if desired.

Cheese Filled Meatloaf...

I found this recipe in a back issue of Taste Of Home Magazine. This is a delicious meatloaf. I am not sure how healthy it is with the sour cream and cheese in the middle, but it was good for a once and awhile special treat! The original recipe called for rubbed sage, I don't like sage, so I left it out. I used less sour cream and it turned out fine. I think even light sour cream would work well. It took longer to bake than 65 minutes, so I used my meat thermometer to tell me when it was done. It was close to an hour and a half. Don't let rolling the meat intimidate you, it is very easy to do. Use foil and not wax paper, it will stick to wax paper. If you like cheese and green olives... you're going to love this! Enjoy!

1/2 C. milk

2 eggs, lightly beaten

1 Tbsp. Worcestershire sauce

1 C. crushed cornflakes

1/2 C. finely chopped onion

3 Tbsp. finely chopped celery

1 tsp. salt

1/2 tsp. ground mustard

1/4 tsp. pepper

1-1/2 pounds lean ground beef

1 C. (8 ounces) sour cream

1 C. (4 ounces) finely shredded cheddar cheese

1/2 C. sliced pimiento-stuffed olives

In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well.
On a large piece of heavy-duty foil, pat beef mixture into a 14-in. x 10-in. rectangle.

Spread sour cream to within 1/2 in. of edges. Sprinkle with cheese and olives.

Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.

Bake, uncovered, at 350° for 65-75 minutes or until meat is no longer pink and a meat thermometer reads 160°.

Let stand for 10 minutes before slicing.

Pineapple Cream Muffins...

This is a new recipe that I tried and it was delicious. I've never made a muffin recipe that had vanilla pudding in it. It really gave these muffins a good flavor. The texture was moist and I would describe them as chewy. I'll find an excuse to make these muffins again. Enjoy!

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
31/2 ounce box of instant vanilla pudding
2/3 cups brown sugar
1 egg, beaten
1 cup sour cream (regular or low-fat)
1 8-ounce can crushed pineapple, with juice
1/2 cup cooking oil

Preheat oven to 425 degrees. With a basting brush, coat the muffin cups with oil. Pam didn't work. It made the muffins too dark on the bottom.
In a large bowl, sift together the flour, baking powder, baking soda, pudding mix, and stir in brown sugar.

In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil. Add the egg-pineapple mixture to the flour mixture, stirring until moistened. Batter will be thick.

Bake for 15 minutes.

Party Cookies...

This is a simple cookie recipe that can be made in a variety of ways. You can use pink & red for Valentine's Day, Green for St. Pat's, Red & Green for Christmas. They can be made basically with any additions you like, nuts, chocolate chips, butterscotch chips, dried cherries and cranberries with white chocolate chips... anything goes... this particular recipe is for the Party Cake Rainbow Cookies... This recipe works well with the Fun-fetti & Confetti Cake mixes too.I made these last week to take camping for my son's birthday. They did look rather festive!

1 yellow cake mix, I use Duncan Hines Moist yellow
2 eggs
1/2 C. vegetable oil
1 8 ounce pkg. Hershey Kissables or M&M's ( I used 3 individual pkgs of Kissables)
1 C. peanut butter chips
1/4 C. rainbow sprinkles

Combine cake mix, oil & eggs in bowl and mix with mixer until blended.Stir in candies, chips & sprinkles.Drop by heaping teaspoonfuls onto cookie sheet lined with parchment paper.

Bake 8-10 minute at 350 degrees.

Oops...

Yep, I have done the unthinkable...I have accidentally deleted my blogs. Patty's Pantry was about to celebrate 2 years of blogging and 300 posts. It doesn't look like Google is going to restore it, so I have moved on and will start fresh. I wasn't going to start over and I still waiver whether to let it all go. It's going to take me some time to get the recipes typed. Did I ever tell you I was a two finger typist? (:

So, keep checking back to The Pantry and see what's new..and what's not and was here before. I use this as my online cookbook, so my fingers will be moving like..Well, as fast as two fingers can type!

Thanks for coming back, faithful readers.
Blessings, Patty