Cowboy Salsa

1 14 oz. Diced tomatoes
1 15.5 can black eyed peas
1 11 oz. Shoe peg corn
1 pkg Italian dressing mix
2 Tbs white vinegar
2 Tbsp vegetable oil
1 Tbsp dry onion flakes
1/4 c fresh chopped cilantro
4 diced avocados
Salt & pepper
1 1/2 limes

Jacque's Sugar Cookies

Mix:
4 c. flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg

Beat together:
1 c. butter
1 1/2 c. sugar
1 egg
1/2 c. sour cream
1 tsp vanilla

Add flour mixture

Refrigerate over night.
Roll dough to 1/4" and cut into shapes.
Bake 375 for 10-12 minutes.

Finger Cheesecake Bars

Beat together:

2/3 c margarine

1 c brown sugar

Add:

2 c flour

1/2 c chopped nuts, optional

Set aside 2 cups of above mixture.

Press the rest lightly into a 9x13 pan.

Bake at 325 for 10-15 minutes.

Beat together:

2- 8oz. pkg cream cheese

1 c sugar

Add:

1/4 c milk

4 tsp lemon juice

1 tsp vanilla

2 eggs

Beat until smooth. Pour over crust,

then sprinkle with the remaining flour mixture.

Bake at 325 for about 35 minutes.

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Carmel Corn

1c butter

2c packed brown sugar

1/2 c light or dark corn syrup

1 tsp salt

1/2 tsp baking soda

1 tsp vanilla

6 qt popcorn, popped

Bring first 4 ingredients to a boil, stirring constantly, then boil 5 minutes without stirring.

Remove from heat. Add baking soda and vanilla, then stir mixture onto popcorn.

Grandma Rencher's Carrot Cake

Carrot Cake

Beat 4 eggs with 1 c. oil (or 1/2 C. applesauce & 1/2 c. oil)
Add 4 c. grated raw carrots
Mix: 2 c. flour, 2 c. sugar, 1 tsp baking soda, 2 tsp baking powder, 1 tsp salt, 1 tsp cinnamon
Add dry mixture to oil & eggs

Bake at 350 for 50 -55 minutes, until it springs back when touched or a toothpick comes out clean

Frosting

6 oz room temp. cream cheese
1/4 c. butter
4 c. powdered sugar
1 tsp vanilla
Beat until smooth and spread on cool cake

Chicken & Dumplings

* This is based on the Shields Tavern recipe.*

For the sauce:

1/2 c. unsalted butter

3/4 c. + 1T (12 T) flour

1/8 tsp paprika

4 cans chicken broth

1 c. water

1 c. light cream or 1/2 & 1/2

diced chicken (we use a rotisserie chicken from the store)

freshly ground white pepper to taste

In a large saucepan over medium-high heat, melt butter. Stir in the flour and paprika. Stir until well blended and lemon colored, about 3 minutes. Pour in the chicken broth and water, increase the heat to high, and bring to a boil, stirring often. Reduce the heat to medium low and cook, stirring, until the sauce is thickened and smooth, about 10 minutes. Add the chicken, cream, and white pepper. Reduce the heat to medium low and cook slowly while preparing the dumplings.

For the Dumplings:

2 c. flour

1 tsp salt

1 T baking powder

1 T vegetable shortening

3/4 c. milk

Into a large bowl, sift the flour, salt, & baking powder. Blend in the shortening with a pastry blender or fork. Add the milk and mix well.

Spoon the dumplings on top of the gently bubbling chicken mixture. Cover and cook for 15 minutes without lifting the lid. Serve at once.

Orange Crescents

6 oz. cream cheese, at room temp.

6 T sugar

1/2 tsp. vanilla

2 tsp. orange zest

Mix together and roll a spoonful into

2 pkg refrigerator crescent rolls.

Bake at 375 for 13 minutes

For Glaze:

2 T orange juice

2 tsp. orange zest

2 tsp. butter, at room temp.

1/4 tsp. vanilla

1 c. powdered sugar

Mix together and drizzle over warm crescents.