Mini Chip Snowball Cookies

1 1/2 cup butter (3 sticks), softened
3/4 cup powdered sugar
1 Tbls. vanilla
1/2 tsp. salt
3 cups flour
2 cups (12 oz.) mini chocolate chips
1/2 cup finely chopped walnuts
powdered sugar

Preheat oven to 375 degrees. Beat butter, sugar, vanilla and salt in a large mixer bowl until creamy. Gradually beat in flour; stir in mini chocolate chips and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on un-greased baking sheet. Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies while still on baking sheet. cool on baking sheet for 10 minutes; remove to wire racks to cook completely. Sprinkle with additional powdered sugar. Store in airtight container. Enjoy!

Pumpkin Roll

Roll:

Powdered sugar
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup sugar
2/3 cup canned pumpkin

Filling:

1 pkg. (8 oz.) cream cheese, softened
1 cup sifted powdered sugar
6 Tbls. butter, softened
1 tsp. vanilla
Powdered sugar

Preheat oven to 375 degrees. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a clean kitchen towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly onto prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving. Enjoy!

Homemade Shells and Cheese

8 oz. mini pasta shells
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 Tbls. flour
2 Tbls. butter
1/2 cup bread crumbs
1 pinch paprika

Preheat oven to 350 degrees. Cook pasta according to the package directions and drain. In a saucepan, melt butter over medium heat. Stir in enough flour to thicken mixture a little, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Combine pasta and sauce in a large casserole dish and stir. Melt remaining 2 Tbls. of butter in skillet over medium heat, add breadcrumbs and brown. Spread over the shell mixture to cover. Sprinkle with a little paprika and bake for 30 minutes. Enjoy!

Sweet Potato Souffle

1-18 oz. can sweet potatoes, drained & slightly mashed
1 cups sugar
2 eggs
1/2 c cups milk
1/2 tsp. salt
1/3 stick butter, melted
1 tsp. vanilla

Mix well. Pour into buttered pan.

Topping:
1/2 cup flour
1 cup brown sugar
1/3 cup butter, melted
1 cup pecan pieces

Mix together. Crumble topping over potato mixture. Bake at 350 degrees for 35 to 45 minutes, uncovered. Enjoy!

Pineapple Upside Down Cake

1/3 cup butter
1 cup brown sugar
9 slices canned pineapple
9 maraschino cherries
1 3/4 cups flour
1 Tbls. baking powder
1/2 tsp. salt
1/2 cup butter
1 cup white sugar
2 eggs
1 tsp. vanilla
3/4 cup milk

Preheat oven to 350 degrees. Melt 1/3 cup of butter in a 9-inch square cake pan in the oven and remove from heat. Stir in the brown sugar. Arrange pineapple slices on top of the sugar, and put a cherry inside of each pineapple ring. Set aside. In a small bowl combine flour, baking powder and salt. Set aside. In a medium bowl cream remaining butter and sugar. Add eggs one at a time and continue beating until light. Stir in vanilla. Alternate additions of dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients. Pour over the pineapple in the cake pan. Bake for 50 to 60 minutes, until toothpick inserted in the centre comes out clean. Cool for 10 minutes, then turn upside down over a serving plate. Leave the pan on top of the cake for 2 to 3 minutes to let all the syrup and fruit drop out. Serve warm.
*Great served with whipped cream. Enjoy!

Baked Potato Salad

3 medium-sized potatoes (preferably Idaho)
water
1 1/3 tsp. salt
2 Tbls. salad oil
1/2 cup onion, chopped
1 tsp. dry mustard
1/4 tsp. celery seed
2 Tbls. apple-cider vinegar
1/2 cup green pepper, diced
1/4 cup carrot, shredded

Put potatoes in a large saucepan with 1-inch cold water and 1 tsp. salt; bring to a boil. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. Peel potatoes and slice 1/4-inch thick; set aside. Heat oil in a medium-size skillet; saute onion until soft. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese. Cover with remaining potato mixture and cheese. Bake, uncovered, in preheated 350 degree oven 15 to 20 minutes, or until cheese is melted and vegetables are hot. Enjoy!

Yummy Banana Bread

1/2 cup butter (room temp.)
1 cup sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed bananas (use very ripe ones)
1/2 cup chopped nuts
1/2 cup sour cream
1 tsp. cinnamon

Preheat oven to 350 degrees. In a large bowl cream the butter and sugar. Beat in eggs and vanilla. Add bananas, nuts and sour cream. Mix well. In a separate bowl, mix all dry ingredients. Pour the dry ingredients into the wet ones and fold them together gently just until all moistened. Bake in a greased loaf pan for 1 hour or 4 mini-loaf pans for 45 minutes. Enjoy!