What's cooking Suzanne?

By Staff
Oh, how busy we are these days with so much to do in so little time. We hope these recipes will make getting ready for Christmas much easier for you. Maybe they will make it a pleasure instead of a chore.
Our featured recipes for you this week are Christmas cutout cookies and a tasty hot fudge pudding. These two recipes will be wonderful treats to serve during the holidays. Made for children and adults a like, these tasty treats will put them in the spirit on the first bite. Be sure you sure you save these two recipes for years to come.
Christmas Cut-Out Cookies
1 c. sugar
3/4 c. oleo or butter
1 t. vanilla
2 eggs
1 and 1/2 c. flour
1 t. baking powder
1 t. salt
Mix first 4 ingredients-then stir in the rest. Cover and refrigerate at least 1 hour. Heat oven to 400. Roll dough out fairly thin on a lightly floured area. Cut into desired shapes. Place on ungreased cookie sheet. Bake until very lightly browned, about 6-8 minutes. Remove immediately and let cool. Makes 4 dozen.
Hot Fudge Pudding
1 and 1/4 c. sugar, divided
1 c. all-purpose flour
1/2 c. cocoa, divided
2t. baking powder
1/4 t. salt
1/2 c. milk
1/3 c. butter or margarine melted
1 and 1/2 t. vanilla
1/2 c. light brown sugar packed
1 and 1/4 c. hot water
Whipped Topping
Heat oven to 350. Stir together first 5 ingredients but only 3/4 c. sugar and 1/4 c. cocoa. Stir in milk, butter and vanilla and beat until smooth. Pour into greased 9" square pan. Stir together the rest of sugar, brown sugar and remaining 1/4 cocoa. Sprinkle mixture evenly over batter. Pour hot water over top and don't stir. Bake 35 to 40 minutes. Let stand 15 minutes. Spoon into desert dishes and spoon sauce from bottom of pan and pour over top. End with a scoop of whipped topping.
Pumpkin Dump Cake
1-29 oz. can pure pumpkin
1-12 oz. evaporated milk
3 eggs
1 c. sugar
1 t. salt
3 t. cinnamon
1 box yellow cake mix
1 c. chopped pecans
3/4 c. melted margarine
Preheat oven to 350. Mix first 6 ingredients until blended and pour batter into a 9×13" greased pan. Sprinkle dry cake mix on top and cover with pecans. Pour melted butter over top. Bake 50 minutes.
Healthy Sweet Potato Slaw
1 large apple
1/3 to 1/2 c. raisins
1/2 c. Hershey's Cinnamon Chips
1/2 c. chopped pecans
1/4 c. mayonnaise (use water or more mayonnaise for right consistency)
1 lg. sweet potato (3 cups) peeled and grated. Mix all together and store in refrigerator. This is one of my favorites.
Salsa for Holiday Dipping
1 lg. can diced tomatoes
1 medium onion (chopped)
1 can chopped jalapeno pepper
1 T. chili powder
1 T. garlic salt
Blend all together in blender. Dip with favorite chips.
For the children from Alabama Cattlemen's Association
Super Sloppy Joe's
1 and 1/2 lb. ground beef (95% lean)
1/2 c. chopped onion
1/4 t. pepper
1/2 c. canned black beans, rinsed, drained
1/2 c. frozen corn
1/2 c. ketchup
1/2 c. prepared barbecue sauce
6 whole wheat sandwich buns, toasted
Broccoli Slaw
1/4 c. reduced fat ranch dressing
1 T. Dijon-Style mustard
2 c. packaged broccoli slaw
Brown ground beef and onion 8 to 10 minutes and break into crumbles. Season with pepper and stir in beans, corn, ketchup and barbecue sauce. Cook 3 to 5 minutes. Prepare Broccoli Slaw. Place 2/3 c. beef mixture on bottom half of bun and top with Broccoli Slaw. Close sandwiches. Makes 6.
Banana Oatmeal Cookie
1 1/2 cups sifted all-purposflour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 cup shortening
1 cup white sugar
1 egg
1 cup mashed bananas
1 3/4 cups quick cooking oats
1/2 cup chopped nuts
Sift together the flour, baking soda, salt, nutmeg and cinnamon.
Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.
Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.
Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.
Walnut Maple Fudge
2 cups white sugar
1 cup evaporated milk
3 tablespoons butter
3 cups miniature marshmallows
3 cups white chocolate chips
1 cup chopped walnuts
2 1/2 teaspoons maple flavored extract
50 walnut halves
In a medium saucepan over medium heat, combine sugar, evaporated milk and butter. Bring to a boil and let roll 5 minutes.
Remove from heat and quickly stir in marshmallows, white chocolate, chopped walnuts and maple flavoring. Spread in a 9×13 inch dish. Top with large walnut pieces, evenly spaced. Chill 8 hours or overnight. To serve, cut around large walnuts.