Oatmeal Chocolate Chip Cookies

These are one of Martin Family's favorite cookies. They are perfect after school snack with a glass of milk. I have to double the recipe or they are gone before the last pan comes out of the oven.

Ingredients...

2 Beaten Eggs

1 Tbl. Hot Water

1/2 Cup Canola Oil

1/2 Cup Shortening (I use butter flavor)

3/4 Cup Brown Sugar

3/4 Cup Sugar

1Tsp. Baking Soda

1/2 Tsp. Salt

1 Tsp. Vanila

2 Cups Oatmeal

11/2 Cup Flour

2-3 Cups Chocolate Chips (I use semi-sweet)

1Cup Chopped Walnuts (optional)

Cream together the first 6 ingredients until smooth. Add the remaining ingredients in order given. Refrigerate until chilled.  Line baking sheets with parchment paper and form cookie dough into 11/2 inch balls (larger if you desire a larger cookie) and place 12 evenly spaced on baking sheet. 

Bake at *350 for 10-12 minutes.  If you use two racks switch pans at 6 minutes.  Enjoy...!

Lemon Cake...

This is by far the best lemon cake recipe...very light and very lemony. We love it...and fight over the last piece.

Lemon Cake
Ingredients
1 1/4 Cups All Purpose Flour
1 1/2 Cups Cake Flour
1/2 Tsp Baking Soda
1 1/2 Tsp Baking Powder
1 Tsp Salt
1 1/2 Cups Sugar
2/3 Cup Vegetable Oil
1/3 Cup Shortening
1 Tsp Vanilla
2 Tsp Lemon Extract
3 Eggs
1 1/2 Cups Buttermilk
1 Large Lemon Zest

Line two 9 inch round pans with parchment paper...spray sides with Baker's Joy.

Sift all dry ingredients except sugar. Cream eggs, oil, shortening, sugar, vanilla and lemon extract. Alternate dry ingredients and buttermilk. Stir in lemon zest. Divide evenly in pans and bake at 325* for 40 minutes....toothpick test for doneness. (toothpick should come out dry)

Glaze
1 Cup Powdered Sugar
1/2 Cup Lemonade Concentrate, thawed
Stir together until smooth...
Turn cakes onto a cooling rack...poke hole all over the top of each cake (I use the end of a small wooden spoon) and pour glaze into hole. Spread evenly with a spatula.
Let cool completely before frosting. I freeze the cakes at this point for a couple hours..overnight is even better.

Frosting
8 oz Cream Cheese at room temperature
1/2 Cup Butter at room temperature
1 Tsp Vanilla
3-4 Tbl Lemonade Concentrate
6 Cups Powdered Sugar
1 Small Lemon Zest
Cream all ingredients together in order given. You may have to adjust lemonade and powdered sugar for desired thickness. Frost between the layers and the top and sides of cake. Enjoy...

Carrot Pea Salad...

This is Gramma Overstreet's famous Carrot Pea Salad. She would serve it to us whenever we would have dinner at her house. She knew Ken loved it...so she made sure he always had some when we visited. There are so many happy memories associated with dinner at Gramma's. I love her...I miss her...I know I will see her again. Here you go...enjoy this family tradition.

Carrot Pea Salad
1 Head of Lettuce, rinsed and torn
1 Can of Peas, drained
2 Cups Carrots, shredded
2 Stalks of Green Onion, cut into small pieces
Mayonnaise, about 1 Cup
Salt and Pepper to taste

Pineapple Upside Down Cake...

This is by far my father's favorite cake....he asks for it often. Using a cast iron skillet caramelizes the brown sugar, fruit and nuts. It's okay to using a baking pan too...but the top just isn't as crisp.
1/2 Cup Butter
8 Slices of Pineapple
11/3 Cup Brown Sugar
1/2 Cup Pecans, halved
1/2 Cup Raisins (optional)
Melt butter in the skillet, sprinkle brown sugar and arrange pineapple, nuts and raisins. Set aside.
Batter-
4 Egg Yolks (reserve egg whites)
11/2 Cup Sugar
1/2 Cup Boiling Water
11/2 Cup Cake Flour
1/2 Tsp Salt
1 Tsp Baking Powder
4 Egg White, stiffly beaten
Beat egg yolks until thick, add remaining ingredients in order. Gently fold in egg whites. Pour over pineapple and bake at 350* for 45 minutes or until toothpick comes out clean.

Sugar Cookies...

These are super soft sugar cookies...a family favorite.
1 Cup Butter, softened
3/4 Cup Shortening
2 Cups Sugar
Cream the above ingredients.
Add the following ingredients in order.
4 Tsp Baking Powder
1 Tsp Salt
4 Tsp Vanilla
7 Cups Flour
Mix thoroughly and chill at least 1 hour.
Roll dough onto lightly floured surface and use cookie cutters dipped in flour to create cookies. Bake at 350* for 8-10 minutes.

Caramel Syrup...

Such a yummy treat for breakfast pancakes or waffles.
3/4 Cup Buttermilk
11/2 Cup Butter
2 Tbl Corn Syrup
1 Tsp Baking Soda
11/2 Cup Sugar
Combine all ingredients in a 4 quart pan. Bring to boil stirring constantly for 3 minutes...reduce heat to a slow boil for another 5-6 minutes. Remove from heat and add vanilla.
1 Tsp Vanilla
Let cool and serve warm...this syrup is easily stored in the refrigerator and warmed when needed.

Mississippi Roast...

This is the absolute best roast I've ever had...it's so easy to drop in the crock pot and let it do it's thing all day. We serve it with the traditional mashed potatoes, gravy and veggies....but our favorite version is Philly Steak & Cheese. We grill up onions, peppers and mushrooms....shred the roast serve in a roasted bun with provolone cheese and grilled veggies. The gravy then serves as a dipping sauce.
1 3-4 lb Chuck Roast
1 oz pkg Ranch Dressing
3-4 Packets of Au jus Mix
1 Cube of Butter
1 Cup Water
6 Pepperoncini Peppers
Place the roast in crock pot, add water, sprinkle dressing and gravy mixes. Add butter and pepperoncini peppers. Cook on low for 8 hours... Enjoy the many ways you can serve this very versatile roast.

Chicken Pot Pie..

If you like pot pies...you will love this recipe. You can really add any veggie you want to...experiment with spices until it's perfect for you. Sometimes when time is an issue, I pick up a cooked whole chicken and pull the meat off for this recipe.
3 lbs Chicken, cooked and cut into bite size pieces
4 Cups Chicken Broth
2 Large Carrots Cut in half and then cross pieces
1 Large Onion, chopped
1/2 lb. Mushrooms, sliced or chopped
2 Celery Stalks, cut into pieces
2 Bay Leaves
Place cooked chicken, veggies and bay leaves in chicken broth, bring to boil and turn down to simmer for 30 minutes.
1/4 Cup Butter
1/2 Cup Flour
1 Cup Half and Half
In a separate skillet melt butter, add flour and wire whip into a rue...adding half and half until thick. Gradually pour into chicken and veggies....stir constantly until well blended.
1 Tsp Poultry Seasoning
1 Tsp Salt
1/2 Tsp Pepper
1 Cup Frozen Peas
Add these to chicken mixture, remove the bay leaves and pour into a medium size baking dish.
I use this recipe to make the pot pie crust topper....but you can use it to make biscuits if you prefer.
11/2 Cup Flour
2 Tsp Baking Powder
1/2 Tsp Salt
1/4 Cup Shortening
1/2 Cup Milk
Stir baking powder and salt into flour, then cut shortening into flour until small chunks appear. Stir milk into mix and form into a ball. Roll out on lightly floured surface the size of your baking dish. Gently fold the dough in half and half again. Place it on the pot pie filling and gently unfold. Seal the edges by folding dough against the edges of the dish. Bake at 400* for about 20 minutes or until the crust in golden brown.

Pumpkin Dessert...

Truly a fabulous pumpkin dessert. We love this very flavorful fall dessert anytime of the year.
Crust-
1 Cup Flour
1/2 Cup Quick Oatmeal
1/2 Cup Brown Sugar
1/2 Cup Butter
Combine all ingredients and press into a 9x13 pan. Bake at 350* for 15 minutes and cool.
Filling-
2 Cups Pumpkin, canned
1 Can Evaporated Milk
2 Eggs
3/4 Cup Sugar
1/2 Tsp Salt
1 Tsp Cinnamon
1/2 Tsp Ginger
1/4 Tsp Cloves
Mix and pour over crust.
Topping-
1/2 Cup Chopped Pecans
1/2 Cup Brown Sugar
1/2 Cup Butter
Combine and sprinkle over filling.
Bake at 350* for 25-30 minutes.

Chocolate Layered Dessert...

Okay...so this is one of my personal favorite desserts. It's so creamy and full of flavor. You can create so many different versions using cherry pie filling and vanilla pudding. Lemon pudding with blueberry or raspberry combinations. This one is my favorite.
Crust-
1 Cup Flour
1 Cup Butter
1 Cup Walnuts or Pecans, chopped
Cut butter into flour and add nuts...press into 9x13 baking pan. Bake a 350* for 20 minutes and cool.
1st Layer-
1 Cup Cool Whip
1 Cup Powdered Sugar
8 oz Cream Cheese, softened
Whip these ingredients and spread over crust.
2nd Layer-
2 Bananas
Slice over cream cheese layer.
3rd Layer-
1 Box Chocolate Pudding
3 Cups Milk
Combine and spread over bananas.
4th Layer-
3 Cups Cool Whip
Spread over pudding.
5th Layer-
1/2 Cup Walnuts or Pecans, chopped
Sprinkle over Cool Whip.
Refrigerate until ready to serve.

Sour Cream Sugar Cookies...

Sugar cookies are always a family favorite...baking and decorating cookies for the different holidays through out the year was a fun experience for me and my children. So many sweet memories can be made in the kitchen together.
1/2 Cup Shortening
1 Cup Sugar
1 Egg
1 Tsp Vanilla
1/2 Cup Sour Cream
22/3 Cup Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/4 Tsp Nutmeg
Cream shortening, sugar, egg and vanilla...add sour cream. Sift all dry ingredients. Alternate wet and dry ingredients. Refrigerate for a couple hours. Roll cookie dough out on lightly floured surface. Dip cookie cutters in flour before cutting into the dough. Place each cookie on a baking sheet. (I use parchment paper to protect cookies from sticking to pan.) Bake at 425* for 8-10 minutes...until edges are lightly golden. Store in an airtight container for freshness. These cookies freeze beautifully.

Chocolate Cake...

I've made this cake so many times and it is moist and delicious.
2 Cups Flour
1 Cup Sugar
1 Cup Warm Water
1 Cup Mayonnaise
2 Tsp Baking Soda
3 Tbl Cocoa
11/4 Tsp Vanilla
Sift all dry ingredients together. Cream mayonnaise and sugar add vanilla. Alternate dry ingredients with warm water. Spray 9x13 pan with Baker's Joy. Pour cake batter into pan and spread evenly. Bake at 350* for 35 minutes. Cool and frost with your favorite chocolate frosting.
My Favorite Chocolate Frosting
2 Cups Powdered Sugar
1/2 Cup Butter, softened
1 Egg
1/2 Tsp Vanilla
2-3 Tbl Cocoa
Combine and mix well...this frosting is light and so tasty. You can control the chocolate flavoring easily...just adjust the amount of cocoa you use.

Lemon-Lime Refrigerator Cake...

This super moist yummy cake has been the most requested birthday cake in our family. It has the best flavor...perfect lemon-lime.
1 3oz. Box Lime Jello
1 Box Deluxe Lemon Cake
1 Box Instant Lemon Pudding
9 oz. Cool Whip
Dissolve lime jello in 3/4 cup boiling water...and 1/2 cup cold water. Set aside to cool. Make Lemon Cake according to instructions...cool cake. Poke holes 1 inch apart and slowly pour lime jello into the holes evenly. Make pudding and spread on cake...cover pudding with cool whip. Refrigerate until ready to serve.

Magic Bars...

Sharee's favorite treat...okay let's be honest here. Sharee has lots of favorite treats...this is just the most requested.
1 Cube Butter (melted in 9x13 pan)
Sprinkle the remaining ingredients in layers.
11/2 Cup Graham Cracker Crumbs
1 Cup Walnuts (chopped)
11/2 Cups Semi Sweet Chocolate Chips
11/2 Cups Sweetened Coconut Flakes
Pour evenly over ingredients 1 can of Sweetened Condensed Milk.
Bake at 350* for 25 minutes

Sandi's Maple Syrup...

Hands down the best syrup... I make it by the quart and keep it in the fridge. It's easily warmed if desired...
2 Cups Water
4 Cups Sugar
1/4 Cup Butter
1 Tbl. Mapleine
Bring water to boil and add sugar...resume boiling for 4-6 minutes stirring constantly. Remove from heat and add butter and Mapleine.

Wheat Pancakes...

Ken makes the world's best pancakes. While raising our family he made them almost every Saturday morning...and now they are often requested by the grandchildren anytime of the day.
4 Cups Milk
2 Cups White Flour
2 Cups Wheat Flour
4 Eggs
1/4 Cup Sugar
1/2 Cup Canola Oil
4 Tsp. Baking Powder
2 Tsp. Baking Soda
2 Tsp. Salt
2 Tbl. Wheat Germ (optional)
Combine all ingredients adjusting milk for desired constancy...more milk for thinner pancakes.

Cheese Ball...

Cheese balls are one of those appetizers that either get devoured or left for another day. This recipe is a perfect blend between sweet and savory. We love it with butter crackers.
2 8 oz. Cream Cheese (softened)
1 8 oz. Can Crushed Pineapple (drained)
1 Cup Pecans (chopped)
1/2 Cup Green Onions (chopped)
1 Tbl. Seasoned Salt
Combine all ingredients using half the pecans. Form into a nice ball and roll in remaining pecans. Chill... Enjoy!

Jonathan's Favorite Ginger Snaps

Everyone loves Ginger Snaps in our family...but no one loves them more than Jonathan. This recipe makes 7 dozen cookies...and even more if you make them small. We love making them in the fall...and at Christmas time because of the yummy fall aroma that fills the home.

Ginger Snap Ingredients
Wet-
21/4 Cup Shortening
6 Eggs
3 Cups Sugar 

3/4 Cup Molasses
Combine wet ingredients and mix until smooth.
Dry-
71/2 Cups Flour
6 Tsp Baking Soda
3 Tsp Cinnamon
3 Tsp Ginger
2 Tsp Cloves
1 Tsp Salt

Combine all dry ingredients in a bowl and whisk thoroughly. Add one cup at a time to the wet ingredients and mix until combined. Refrigerate dough until chilled. Roll dough into 11/2 inch balls and roll in sugar. Place 12 cookie balls on cookie sheet and bake at *350 for 10 minutes. Enjoy...!

Spinach Dip...

This recipe is from the back of the Knorr's Vegetable Mix...It's perfect for entertaining a crowd. I use it with veggies and crackers...either way is delicious.

Ingredients
Knorr Vegetable Mix
10 oz frozen baby spinach-thaw, squeeze the liquid out and chop well
1 Can Water Chestnuts-chopped
16 oz Sour Cream
1 Cup Mayonnaise
3 Green Onions-sliced small

Mix sour cream and Mayonnaise together. Add the remain ingredients and mix well. Refrigerate overnight for best flavor. Serve with veggies or crackers.

Banana Chocolate Chip Cookies...

Banana Chocolate Chip Cookies
So this recipe is makes 6-7 dozen cookies depending on how much of the dough you eat. Beware...it's so yummy. There are super soft and moist...everyone loves them. They freeze well...and might be a smidge better after thawing. Enjoy....

Ingredients
1 Cup Butter Softened
2 Cups Dark Brown Sugar
1/2 Cup White Sugar
4 Bananas Really Ripe-Mashed
4 Tsp Vanilla
4 Cups Flour
2 Tbsp Cornstarch
2 Tsp Baking Soda
1 Tsp Baking Powder
1 Tsp Salt
4 Cups Semi-sweet Chocolate Chips
2 Cups Walnuts Chopped (optional)
Instructions
In a mixer beat butter and sugars until creamy....add mashed bananas and vanilla. Sift flour, cornstarch, baking soda, baking powder, and salt in a separate bowl. Gradually combine with wet ingredients. Add chocolate chips...just until well combined. Dough will be wet...you can refrigerate for 30 minutes to make dough easier to handle. Bake at 375° for 10 minutes...watch edges for light brown.