Published 12:45 pm Wednesday, September 12, 2018


Chocolate Chip cookies

1 cup shortening

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1 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

1½ cups flour

1 teaspoon salt

1 teaspoon soda

3 cups quick oats

½ cup chocolate chips

Cream shortening and sugars. Add eggs and vanilla, beat well. Sift flour, salt and soda. Add to mixture. Add oatmeal and chocolate chips. Drop by teaspoonfuls on cookie sheet. Bake at 350 degrees for 10 minutes. Makes about five dozen.

Recipe submitted by Jane Ball from Edgewood evening Homemakers Club.

Easy Crock Pot Roast

3-5 pounds chuck roast

1 package Hidden Valley ranch dressing

1 package Hidden Valley au jus mix

1 stick butter

5 pepperonis

Turn crock pot on low. Put in roast. Sprinkle ranch dressing over roast then sprinkle with au jus mix over roast. Add butter and pepperoni. Cover and cook on low for 8 hours.

Recipe submitted by Peggy Mitchell from Hearts n Hands Homemakers Club.

Pumpkin cake

2 cups sugar

4 eggs

¾ cup cooking oil

¼ cup water

2 cups flour

¾ teaspoon salt

2 teaspoon baking soda

3 teaspoons cinnamon

1 teaspoon baking powder

1 can pumpkin (16 ounces)

Preheat oven to 350 degrees. Grease and flour bundt pan. Beat together sugar and eggs, Add oil and water to mixture and mix. Add flour, a little at a time. Beat together and add salt, baking soda, cinnamon and baking powder. Beat together and add pumpkin. Bake at 350 degrees for 40-50 minutes. Serves 12.

Recipe submitted by Jo Willis from the Happy Homemaker Club.

Cinnamon Apple Cider Monkey Bread

5 envelopes instant spiced cider mix

   (.74 ounces each)

3 tubes refrigerated cinnamon rolls with

   icing (12.4 ounces each)

6 tablespoons butter (melted)

2 teaspoons ground cinnamon

Preheat oven to 350 degrees. Combine cider mixes. Separate cinnamon rolls, setting aside icing. Cut each roll into quarters. Add cider mixture and toss to coat. Put muffin liner in each muffin cup and fill with the cinnamon roll pieces.

Mix melted butter, cinnamon and icing from one container until blended. Drizzle over top of rolls. Bake until golden brown 15-20 minutes. If needed, cover top loosely with foil during last 5 minutes to prevent browning. Microwave remaining icing, uncovered until softened, about 10 seconds. Drizzle over monkey bread muffins. Serve warm or at room temperature.

Recipe submitted by Francine Parsons from the 4-H Mothers Homemakers Club.

Taco Soup

1 pound hamburger (browned and rinsed,

   drain well)

1 onion diced

1 package taco seasoning

1 jar taco sauce (12-14 ounces)

1 can Rotel tomatoes with green chilies   

   (14.5 ounces)

1 can diced tomatoes (14.5 ounces)

1 can whole corn (14.5 ounces)

1 can pinto beans (14.5 ounces)

1 can black beans (14.5 ounces)

1 can kidney beans (14.5 ounces drained)

Salt to taste

Mix and simmer 1 hour on stove or in a crock pot for 3-4 hours on low. Serve with fine cheddar cheese, corn chips and sour cream.

Recipe submitted by Loraine King from Town and Country Homemakers Club.