Hawaiian Pineapple Coconut Cookies

Cream together:

1/2 c. shortening
1/2 c. sugar
1/2 c. brown sugar

Beat in 1 egg

Add: 1 teas. vanilla and 1/2 c. drained crushed pineapple (reserve juice for frosting)

Stir in: 2 c. flour
1/4 teas. salt
1/4 teas. baking soda
1 teas. baking powder

Bake at 350 for 10 min.

Cool and frost and sprinkle with coconut if desired.

Frosting:
2 c. powdered sugar
2 TBS. soft butter
1/2 teas. vanilla
1-2 TBS. pineapple juice
Beat together until smooth and desired consistency.

about 1 c. flaked coconut


I used to make these for Hawaii Day at school every year! I usually doubled the recipe then. The kids got to frost their own cookie and decide whether they wanted coconut on top. I also made these for the Munch and Mingle at Pageant one year along with Hawaiian Punch floats.

Hawaiian Hotdogs

2 pkg. of your favorite hotdogs cut in 1/4 inch slices or cocktail wieners, set aside
Combine and bring to boil:
2- 8 oz. cans of tomato sauce
1/2 tsp. Mexican seasoning
1/2 teas. salt
2 TBS. white vinegar
1 can pineapple chunks, drained
2 TBS. brown sugar
2 TBS. chopped onion

Stir in hotdogs and put in a crockpot on low for 2 hours or on high for 1 hour.

One of my students made this for her Feb. book report (cookbook or craft or hobby) and they were a big hit. She got the recipe from a National Life staff recipe book. We even made them for munch and mingle at Pageant one year.

Grandma Norma’s MAC and Cheese

 2 cups of macaroni cooked and drained

 Combine:
 2 cups of chicken broth
 1/3 cup sour cream
 1/3 cup mayo
 2 to 3 cups of  grated Colby Jack cheese
Seasoning salt or salt and pepper to taste.
 Heat stir  together  until melted. Stir in macaroni then  pour into a 13 x 9 pan that has been sprayed with Pam    Bake at 350 for 30 minutes then top with additional cheese and cook 15 more minutes.
This is a favorite of all of us!!!

Ken's Favorite Dutch Apple Pie #aisforapples #kristiesapluscooking

Dutch Apple Pie

Preheat oven to 375°

1 favorite pie crust for a nine 9 inch pie- crimp edges of pie

(I used Pillsbury ready crusts)

Apple filling:  Combine all ingredients and pour into prepared piecrust.

5 ½ c. Cortland apples peeled, cored and sliced

1 TBS. lemon juice

½ c. sugar

¼ c. brown sugar

3 TBS. flour

½ teaspoon cinnamon

¼  nutmeg

Topping: Combine with a pastry blender.

1 1/8 c. flour

¾ c. granulated sugar

1/2 c. unsalted butter, room temperature

When combined using a pastry blender  the  topping with crumbly. Spread out topping on top of the apples. Bake for  50 min. or until the piecrust is light  golden brown.

Gail Hall used to bring us a Dutch Apple pie from a farm  market in Cortland NY after Thanksgiving every year. Since her parents passed away she has Thanksgiving here so Ken wanted me to find a recipe similar to it. After several trials here is the recipe I created and it tastes almost as good as that farm market  pie!

ReplyForwa

Sharon Pine's Chicken Salad

Sharon's Chicken Salad-one of my favorites

2 1/2 c. cooked chicken cubed (can use 2 cans canned Kirkland chicken)
3/4 c. celery diced
1/4 c. sliced almonds (optional)
2 TBS. each:
onion, green pepper and pimento
2 TBS. lemon juice
2/3 c. mayo

This is one of new Favorite cookies!

ROLO COOKIES

INGREDIENTS:yield: 3 DOZEN COOKIES

cook time: 7-10 MINUTES

• 
  2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup cocoa
• 1 cup butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• Bag of Rolo candies, unwrapped
• Sugar (for rolling the cookie dough balls in)

(optional) 1 c. White Chips for melting and drizzling on cookies

Directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.
2. In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.
3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.
4. Slowly add flour mixture to sugar mixture and blend well. Take a spoonful of chocolate cookie dough and wrap around one Rolo candy. Make sure Rolo is completely covered with cookie dough. Roll dough ball in sugar and place on prepared baking sheet. Continue until you run out of cookie dough.
5. Bake cookies for 7-10 minutes. Remove from oven and let sit on cookie sheet for 3-5 minutes. Move to a cooling rack and cool completely.
6. Melt 1 c. white vanilla chips in microwave and drizzle on cooled cookies.

Double Chocolate Zucchini Bread

I have been trying a few recipes for double chocolate zucchini bread. This is by far our favorite!

Double Chocolate Zucchini Bread

Preheat oven to 350°

Combine until smooth:

½ c. sugar

½ c. brown sugar

½ c. Crisco oil

2 eggs

1 teas. vanilla

Stir in:  1 ½ c. finely grated zucchini (squeeze out the moisture before adding)

In a separate bowl combine:

1 c. flour

½ c. cocoa powder

1 teas. Baking soda

¼ teas. Baking powder

½ teas. Salt

Add dry mixture to wet ingredients and stir until just combined. Pour into loaf pan sprayed with cooking spray.

Bake for 1 hour, 5 min.