2002 Recipes

Snowball Cookies

Janette Dixon

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1 c Butter or margarine

1/2 c Sugar, powdered; sifted

1 teaspoon Vanilla

2 1/2 c Flour; sifted

1/4 teaspoon Salt

3/4 c Pecans, chopped


Cream the butter in large bowl.

Add sugar and cream until light.

Stir in the vanilla.

Sift flour and salt then mix in.

Stir in the nuts.

Shape into balls.

Place on ungreased cookie sheet.

Bake 15 minutes at 350.

Roll in powdered sugar when you remove them from the oven. Roll again after they cool.

Makes about 36 cookies

Stained Glass Cookies


Make basic refrigerator cookie dough and chill

Lifesavers candies

Plastic sandwich bags (one for each color)


Pinch off small pieces of dough and roll into strips about 1/4" thick. Use to make outlines on foil-covered cookie sheet. Pinch the ends together well.

Sort the Lifesavers into plastic bags by their color. Crush with a rolling pin. Use to fill openings in the cookies.

If you want to hang the cookies on your Christmas tree, make the dough thicker at the top and punch a hole with a straw before baking.

Bake at 375 F for 8-10 munites or untill lightly browned. Cool completely, then peel off foil.



Trudy Jackson

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1 frying chicken,

3 teaspoons Lawry's Seasoned Salt

2 finely chopped garlic cloves

1 cup all purpose flour

1 cup vegetable oil


Season chicken with all the seasonings.

Roll chicken in the flour until well covered. Shake off

excess flour. Sprinkle with additional seasoning.

Fry chicken in a frying pan until golden

brown. Cook a little longer for extra crispy chicken.

Microwave Rocky Road Fudge

Candi Michaels

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1 1/2 Cups sugar

2 cups miniature marshmallows

1 5-ounce can evaporated milk

1/4 cup margarine or butter

1 12-ounce package semisweet chocolate pieces

1 teaspoon vanilla extract

1 10 to 12-ounce can mixed nuts


In a 2-quart glass measure, cook sugar, 1 cup marshmallows, milk, and margarine on High for 4 1/2 to 6 1/2 minutes until melted, stirring once during cookingtime. Stir then cook for another 1 1/2 minutes.

Stir in chocolate and vanilla until smooth. Fold in the nuts and remaining marshmallows.

Spread in foil-lined 8" by 8" baking pan.

Refrigerate until firm then cut.


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