Dine In

A Longenecker Family Tradition

 Copyright 2012 Jenny Longenecker BYU Printing Press

Dine In
by Jenny Longenecker

Table of Contents
Christmas Cookies
Almond Bark Candy................................................................................... 8 Andes Mint Cookies.................................................................................... 9 Mexican Wedding Cakes........................................................................... 10 Frosting.......................................................................................................... 11 Peanut Butter Balls...................................................................................... 12 French Apricot Cream Cheese Bars........................................................ 14 Yuletide Toffee Squares (Messy Bars)...................................................... 15 Swedish Butter Crisps................................................................................. 16 Lemon Bars................................................................................................... 17 Chocolate Chip Oatmeal Cookie.............................................................. 18 Peanut Brownie Drops................................................................................ 19 Caramel Brownies....................................................................................... 20 Wheat and Lentils (Imjaddrah)............................................................... 24 Stuffed Squash (Koosa).............................................................................. 25 Eggs and Parsley ......................................................................................... 26 Cabbage Rolls (Yabrak Malfoof ).............................................................. 27 Kibbee (Kibbee)............................................................................................ 28 Rice and Peas................................................................................................ 29 Beans & Hamburger (Lubee Ah Laham)............................................... 30 Grape Leaves (Warek Eenab).................................................................... 31

Syrian Food

Table of Contents
Entrees
Mozzarella Meatloaf.................................................................................... 34 Pork Roast with Potatoes............................................................................ 35 Chicken and Rice......................................................................................... 36 Ham and Hash Browns.............................................................................. 37 Ham and Potatoes....................................................................................... 38 Enchiladas..................................................................................................... 39 Cheese Enchiladas....................................................................................... 40 Mandarin Orange Jello Salad................................................................... 44 Lauras Salad ................................................................................................ 45 Snicker Apple Salad.................................................................................... 46 Strawberry Fruit Salad................................................................................ 47 Pumpkin Chocolate Chip Muffins........................................................... 48 Pumpkin Bread............................................................................................ 49 Twice Baked Potatoes.................................................................................. 50 Taco Dip ........................................................................................................ 51 Chocolate Scotcheroos................................................................................ 54 Zucchini Brownies....................................................................................... 55 Nestle Butterfinger Valentine Cookies.................................................... 56 Puppy Chow.................................................................................................. 57

Salads & More

Desserts

Mom and Grandma Pat begin baking all kinds of cookies in the fall months before Christmas. Growing up, I always loved coming home from school to the yummy smells in the kitchen and leftover frosting for graham crackers.

Christmas Cookies

Almond Bark Candy

1 pound white almond bark 1 cup crushed peppermints (candy canes) teaspoon peppermint extract Couple drops of red food coloring Melt almond bark in double boiler or in a saucepan on VERY low heat. When bark is melted, add crushed peppermints, food coloring, and extract. Spread on foil on 10 x 15 inch cookie sheet. Let harden. Break or cut into pieces.

Andes Mint Cookies

cup margarine 2 eggs 1 cups brown sugar 2 cups flour 2 tablespoons water 1 teaspoons baking soda 2 cups semisweet chocolate chips teaspoon salt 3 (8.5 ounce) bags of Andes mints (depending on size of cookie) Melt first three ingredients over low heat. Add 2 cups of chocolate chips and put over hot (not boiling) water until chips are melted. Put in mixing bowl and cool 10 minutes. Add 2 eggs, flour, soda, and salt. Chill dough for one hour or overnight. Unwrap mints and preheat oven to 350 degrees. Roll in small balls and place on cookie sheet. Bake 8 to 9 minutes. Cookies will appear soft. Do not over bake. Remove from oven and immediately place one Andes mint on each cookie. When mint is melted, spread with knife like frosting. Remove from pan and cool on cookie rack.

Mexican Wedding Cakes

In a medium size bowl, mix thoroughly: 1 cup butter, softened cup sifted powdered sugar (measure before sifting) 2 teaspoons vanilla 2 cups cake flour 1 cup chopped pecans. 2 extra cups of sifted powdered sugar (to roll cookies in after baking) After mixing, take cookie dough out of bowl; wrap dough in wax paper. Put in airtight bag and refrigerate overnight or up to two days. Roll batter into small balls and place on ungreased cookie sheet. Push each ball down in the middle with thumb. Bake at 400 degrees for two minutes, then 300 degrees for another two minutes. (The time might need to be adjusted depending on how hot your oven gets and how big you make the cookies.) Bake a couple at a time until you have the timing right. They should be lightly brown on the bottom. Put extra powdered sugar in a small cake pan to roll cookies in. Remove cookies, when they are done baking, from cookie sheet and place onto a cooling rack and then immediately roll each cookie in powdered sugar. Put back on cooling rack. Then roll cookies again while they are still warm so that they are nicely covered with powdered sugar. When completely cool, put in airtight container.

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Frosting
The following day, frost cookies with the following frosting recipe: 3 cups sifted powdered sugar (measure before sifting) teaspoon salt cup milk 1 teaspoon vanilla cup butter, softened Mix with electric mixer until frosting is mixed well. Separate frosting into 4 cups. Add food coloring to each cup: yellow, green, blue, and red for pink. Make a pretty pastel color. With a butter knife, swirl frosting into the middle of the cookie. These cookies freeze well.

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Peanut Butter Balls

cup margarine, softened 1 pound powdered sugar *2 cups peanut butter (plain or crunchy) About 1 pound white almond bark **1 chunk of paraffin (about the size of a dime) Mix softened margarine and peanut butter thoroughly; then add the powdered sugar. Mix well and form into walnut size balls. Put each ball onto a cookie sheet covered with wax paper. Chill in refrigerator. While the peanut butter balls are chilling, melt almond bark with paraffin in the top of a double boiler, or over very low heat and stir well until melted.

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Put balls, one or two at a time, into almond bark mixture. Carefully move each peanut butter ball around the almond bark until the ball is completely covered. Then carefully lift the ball out of the almond bark with a fork, and for a couple seconds, let some of the excess almond bark drip off the fork back into the pan. Then carefully slide the peanut ball off the fork with a table knife onto another cookie sheet covered with wax paper. Let cool until almond bark is hard. Store in refrigerator or freezer.*** *We use plain peanut butter. **Grandma uses the paraffin, but Mom doesnt always use it, and they turn out fine. *** To make the peanut butter balls look nice, use a sharp knife to take off more of the excess almond bark around the bottom of the peanut butter ball after the bark has hardened. You can do this before or after you put them in the refrigerator.

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French Apricot Cream Cheese Bars

Crust: 1 package French vanilla cake mix cup butter, melted 1 egg Filling: 1 (8 ounce) package cream cheese, softened cup sugar teaspoon vanilla 1 egg 1 (12 ounce) jar apricot preserves Heat oven to 350 degrees. Generously grease 9 x 13 inch pan. In large bowl, combine cake mix, butter, and egg; mix with fork until crumbly. Gently spoon 1 cups into measuring cup; set aside for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350 degrees for 10 minutes. Meanwhile, in a small bowl, combine cream cheese, sugar, vanilla, and egg; beat until smooth. Set aside. Spread preserves evenly over hot crust. Spread cream cheese mixture evenly over preserves. Sprinkle reserved topping mixture over cream cheese. Bake at 350 degrees for 2830 minutes or until topping is light golden brown. Cool to room temperature on wire rack. Chill before serving. Store in refrigerator.

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Yuletide Toffee Squares (Messy Bars)

4 cups oatmeal, rolled or quick, uncooked 1 cup packed brown sugar cup margarine, melted cup dark corn syrup 1 tablespoon vanilla teaspoon salt 1 (12 ounce) package semisweet chocolate chips 2 tablespoons shortening chopped pecans

Heat oven to 450 degrees. Generously, grease 15 x 10 inch pan. Combine oats, sugar, melted margarine, corn syrup, vanilla, and salt; mix well. Firmly press mixture into pan. Bake 12 minutes or until mixture is brown and bubbly. Cool, but NOT completely. While baking oat base, melt in saucepan over LOW heat, chocolate chips, and shortening, stirring constantly until smooth. Spread evenly over still warm oat base, and then sprinkle with pecans. Put in refrigerator for no more than 10 minutes. Then cut bars into small rectangles or squares.

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Swedish Butter Crisps

1 cup butter cup sugar 1 teaspoon vanilla 2 cups flour 1 egg white, whipped stiff cup brown sugar cup chopped pecans Heat oven to 350 degrees. Cream butter and sugar. Add vanilla and flour. Mix well. Pat mixture onto 10 x 15 inch baking sheet using palm of hand. Whip egg whites with mixer until white and stiff. Cover base with whipped egg whites using pastry brush. Sprinkle brown sugar over egg whites and then cover with pecans. Bake 350 degrees for 20 minutes and then turn oven down to 300 degrees and bake for another 12 minutes until nicely brown. Cool slightly and then cut into small rectangles or squares.

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Lemon Bars
3 eggs cup butter, softened 1 package lemon cake mix 1 cup sugar teaspoon baking powder teaspoon salt cup lemon juice powdered sugar 1st layer: 1 egg cup butter, softened 1 package lemon cake mix Mix one egg, butter and cake mix, JUST MIX UNTIL CRUMBLY. Reserve one cup and pat remaining mixture lightly in an ungreased 9 x 13 inch cake pan. Bake at 375 degrees for 1416 minutes or until lightly brown. 2nd layer: 2 eggs 1 cup sugar teaspoon baking powder teaspoon salt cup lemon juice Beat 2 eggs, sugar, baking powder, salt, and lemon juice until light and foamy with electric mixer. Pour over baked crust and sprinkle with reserved crumbs. Bake at 350 degrees for 14 minutes. Sprinkle with powdered sugar. Cut into small bars when cool.

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Chocolate Chip Oatmeal Cookie

2 cups butter 4 cups flour 2 teaspoons baking soda 2 cups sugar 5 cups of blended oatmeal** 1 (24 ounce) bag semisweet chocolate chips 2 cups brown sugar 1 teaspoon salt 8 ounces grated Hershey bars 4 eggs 2 teaspoons baking powder 2 teaspoons vanilla **Measure oatmeal and blend in a blender to a fine powder. (Add a cup or so at a time and empty into a bowl after blended, before you start another cup.) Cream the butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips; Hershey bar. Roll into small balls and place on an ungreased cookie sheet. Bake at 375 degrees for 810 minutes. Makes about 112 cookies. Recipe may be halved.

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Peanut Brownie Drops

cup butter 3 squares UNSWEETENED chocolate 1 cups sugar 3 eggs 1 cups all-purpose flour 1 cup whole salted peanuts Melt cup butter and 3 squares of unsweetened chocolate in saucepan over low heat, stirring until melted. Stir in 1 cups of sugar and 3 unbeaten eggs, one at a time, beating well after each egg. Blend in 1 cups allpurpose flour and 1 cup whole salted peanuts. Chill dough at least 2 hours or overnight. Roll into small balls and bake at 350 degrees for 10 minutes.

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Caramel Brownies
1 box German chocolate cake mix 1 (5 fluid ounce) can evaporated milk cup margarine 1 package caramels 1 cup semi-sweet chocolate chips Unwrap each caramel and put in saucepan on stove. Add cup of evaporated milk and turn on low heat. **Very important to watch that it does not burn! Preheat oven to 350 degrees and grease 9 x 13 inch pan. Melt margarine. Put cake mix into bowl and add melted butter and cup of evaporated milk. Mix together. Take half of cake mix and press to the bottom of the pan. Bake for 6 minutes. Remove from oven and sprinkle chocolate chips on the crust. Drizzle caramel sauce over batter and chocolate chip crust. Add rest of the cake mix on top, chunk by chunk. Bake for 20 minutes. Cool and stick in fridge for 30 minutes so the caramel sets.

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Grandpa Louies ancestry comes from Syria. Visiting my grandparents always meant we would be well fed the moment we walked in the door. Mmm, good! as Grandpa likes to say. Recipe names include the Arabic translation in parentheses.

Syrian Food

Wheat and Lentils (Imjaddrah)

1 cup lentils 4 cups water 1 cup coarse wheat (#2 grade) 1 teaspoons salt 1 sweet onion, diced cup vegetable oil Put lentils in a medium sauce pan and add water. Do not cover and bring to a boil, and boil 10 minutes. While lentils cook, put diced onion in small in pan and add oil. Cook until onions are dark golden brown. After lentils are done, add wheat, and salt. When onions are done, also add onion and a little of the oil to the wheat mixture. Cook on low heat until all the water has evaporated, about 15 minutes longer.

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Stuffed Squash (Koosa)

25 small squash (koosa) 1 pound lean ground beef 1 cups uncooked rice 2 small cans tomato sauce or paste 2 teaspoons cinnamon Cut off stem of squash and hollow out using a long corer or pointed spoon to scoop out seeds and flesh, leaving a shell with walls about a inch thick. Mix ground beef, rice, and cinnamon together. Stuff squash full with meat filling. Do not pack too tightly, so the rice has room to expand. Place stuffed squash in large pan and pour tomato sauce over squash. Add enough water to cover. Cover with a lid and bring to a boil over high heat. Reduce heat and cook for 2530 minutes, or until rice is done. To serve, put a stuffed squash on a plate, cut it down the middle, and ladle juice over the meat mixture inside the squash.

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Eggs and Parsley

6 large eggs 1 cup chopped parsley (not too fine) 1 tablespoon flour salt and pepper, to taste Break eggs into large mixing bowl. Mix in parsley, flour, and salt and pepper. Stir with beater or large fork. Heat vegetable oil in 8 inch fry pan. Pour of egg batter in hot oil and let fry until slightly brown. Cut into wedges with spatula and turn over each wedge until lightly brown. Remove from pan. Keep warm. Continue with the rest of batter until all is cooked. Eat on bread.

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Cabbage Rolls (Yabrak Malfoof )

I large cabbage 1 teaspoon salt 1 cups uncooked rice 1 pound lean ground beef, uncooked 1 dash of garlic powder Take as much of the core out of the center of the cabbage that you can with a sharp knife. Then put the whole cabbage in a large pan of boiling water. Let it stay in there for a few minutes. When the cabbage leaves start to come off in the pan, take it out of the water and put on a plate. Start taking off as many loose leaves that you can, then put back into the boiling water and repeat the process until all the leaves have been taken off the cabbage. Mix ground beef, rice, salt, and dash of garlic powder in medium sized bowl. Take a small portion of meat mixture, around 2 tablespoons, depending on the size of cabbage leaf you are putting it in, and put meat mixture onto one side of the cabbage leaf. Start rolling up the cabbage leaf, folding the sides of it up and covering and tucking the meat mixture completely into the roll. Place upside down in a large pan. Repeat steps until all of the cabbage leaves are used. Any leftover meat mixture may be rolled into small balls and placed on the top of the cabbage rolls. Cover with just enough water to cover the cabbage. Cook 2025 minutes or until cabbage is tender and meat is thoroughly cooked. When done, take cabbage rolls out of the remaining water or the rice will begin to swell. Serve several on a plate and sprinkle with lemon juice. Refrigerate any leftovers. To warm leftovers, cook slowly in a pan with a little water or warm in a microwave.

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Kibbee (Kibbee)
cup fine wheat 1 pound ground beef 1 level teaspoon salt 1 dash of pepper Pour wheat into small bowl or cereal bowl. Put enough water into bowl to cover wheat. Let it sit for no more than two minutes. Put plate over wheat and pour off remaining water. Add salt and pepper to wheat and stir. Put ground beef into medium sized bowl and add wheat mixture. Mix well with hands and then make into meat patties. Pat them tight between your hands so they do not fall apart while frying. (Grandpa says, Pack them tight!) Put vegetable oil (enough to cover the whole frying pan) or meltshortening in frying pan and warm. When a drop of water dances in the oil, start frying patties until golden brown.Make sure they are well done inside.Depending on the size of the patties, this recipe should make about 5 kibbee cookies.

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Rice and Peas

1 pound ground beef 2 (15 ounce) cans green peas, undrained 2 (8 ounce) cans tomato sauce 2 cups white rice cinnamon salt Brown ground beef in frying pan. While cooking beef, start warming 4 cups of water for the rice in a 2 quart saucepan. Once rice water is boiling, add the 2 cups of rice, sprinkle a little salt on top and turn heat down to medium. Stir a little, put lid on pan slightly ajar and stir occasionally. In another 2 quart pan, put peas (with liquid), and tomato sauce into a pan. Add about 1 cups of water (you can fill up one of the empty tomato sauce cans with water and then about half of the other can. Add more if it doesnt look right). You may add a little salt. Start warming up peas and tomato sauce mixture. Bring to a boil and turn down heat to simmer. Watch carefully! Once beef is browned, drained, and rinsed with cold water, add to pea mixture. Continue to cook and simmer for about 10 minutes. When rice is done, put 2 serving spoons of rice on plate, sprinkle with plenty of cinnamon, then spoon on peas and tomato mixture. Recipe may be halved.

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Beans & Hamburger (Lubee Ah Laham)

to 1 pound ground beef 2 (8 ounce) cans tomato sauce 2 (15 ounce) cans green beans Brown, drain and rinse hamburger. Put tomato sauce, beans (undrained), and cooked hamburger in 2 quart saucepan. Fill tomato sauce cans with water and pour into pan. Add more water if it doesnt look right. Add teaspoon of salt. Bring to a boil and then turn heat down to simmer mixture about 10 minutes. You can divide the recipe in half.

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Grape Leaves (Warek Eenab)

1 cups rice 1 teaspoon salt 1 pound ground beef, uncooked 2530 grape leaves (depending the the size) In a medium size bowl, mix hamburger, rice and salt together. Take one grape leaf, fresh or canned, and lay on a plate. Take a small amount, about 1 tablespoons of the meat mixture, depending on the size of the grape leaf and put on one half of the grape leaf. Start rolling up the grape leaf, folding in the sides of it and covering and tucking the meat mixture completely into the roll. Place the grape leave rolls upside down in a large pan. Repeat steps until all the grape leaves are used. Any leftover meat may be rolled into small balls and place on top of the rolled grape leaves. Cover with just enough water to cover the rolls and cook 2025 minutes or until meat is thoroughly cooked. When done, take the grape leaves out of the remaining water or the rice will begin to swell. Serve several on a plate and sprinkle with lemon juice and salt to taste. Refrigerate any leftovers. To warm leftovers, cook slowly in a pan with a little water or warm in a microwave.

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Entrees

Mozzarella Meatloaf
2 pounds lean ground beef 2 eggs, lightly beaten 1 cup saltine cracker crumbs 1 cup milk grated Parmesan cheese 1 teaspoons salt 1 teaspoon dried oregano 1 (8 ounce) can pizza sauce 3 slices mozzarella cheese, halved Mix beef, eggs, cracker crumbs, milk, Parmesan cheese, salt, and oregano.Shape into a loaf and place in a greased 9 inch loaf pan. Bake at 350 degrees for 1 hours. Spoon pizza sauce over loaf and top with mozzarella slices. Return to the oven for 10 minutes or until cheese is melted. Yields 810 servings.

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Pork Roast with Potatoes

1 tablespoon flour 2 tablespoons vegetable oil 2 tablespoons fennel seeds 1 teaspoon seasoned salt 1 teaspoon pepper 1 teaspoon onion powder 2 to 2 pounds boneless pork loin roast 6 medium potatoes, cut in wedges large piece of foil

Tear off a large piece of foil, (big enough to hold pork roast, potatoes and big enough to be able to fold short ends up in the air, and then to fold long sides up). Then put together long sides,tucking the short ends in and roll down tightly, so that the roast and potatoes are completely covered; secured in the foil. Sprinkle flour on half of bottom of foil. Combine seasonings; press the mixture on top and sides of roast. Place roast on floured side of foil.Arrange potato wedges on unfloured side of foil. Sprinkle with additional seasoned salt and pepper. Wrap roast and potatoes securely in foil. Place in cookie sheet and bake 7075 minutes in supporting pan in oven at 450 degrees. Makes 56 servings.

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Chicken and Rice

1 can cream of chicken soup 1 can cream of celery soup cup water 12 cups cooked chicken 1cup Minute Rice, uncooked potato chips Mix all ingredients except potato chips and pour into 2 quart casserole dish.Top with crushed potato chips.Bake for 30 minutes at 350 degrees.

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Ham and Hash Browns

12 eggs 1 cups milk 1 teaspoon salt pepper 1 (2430 ounce) package frozen shredded hash browns, thawed* 4 cups shredded cheddar cheese 1 cup cubed fully cooked ham(you can buy a package already chopped) In a large bowl, combine eggs, milk, salt, and pepper.Stir in potatoes, cheese, and ham. Pour into a generously greased 9 X 13 inch cake pan, (glass is easiest to clean), and bake uncovered at 425 degrees for 30 minutes. *Thaw on counter for a day or in refrigerator for a day and a half

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Ham and Potatoes

1 can cream of chicken soup 1 cup light sour cream 4 cups shredded cheddar cheese 1216 ounces cubed fully cooked ham 1 (2432 ounce) package frozen shredded hash browns Spread thawed hash browns in a 9 X 13 inch cake pan, generously greased. Stir in ham, cheese, soup, and sour cream. Bake uncovered at 425 degrees for 30 minutes.

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Enchiladas
1 pound ground beef, browned 1 can cream of celery soup 1 can cream of chicken soup 1 can enchilada sauce 1 can ranch style or black beans 1 package corn tortillas, cut in wide slices 1 pound cheddar cheese, grated Mix all ingredients together except cheese and tortillas. Simmer this mixture for 30 minutes. Keep it stirred. Layer in 9 x 13 inch pan with half of tortillas, cheese, and meat mixture. Repeat once, ending with cheese.Cover with foil sprayed with cooking spray and bake 30 minutes at 350 degrees.

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Cheese Enchiladas
1 dozen corn tortillas 1 (16 ounce) package cheddar cheese, grated and divided 1 can mild enchilada sauce Wrap 6 tortillas in a damp paper towel. Sandwich the stack between two paper plates and microwave on high for 45 seconds. Place cup of cheese on tortilla and roll up. Place seam side down in a 2 quart rectangular dish. Repeat with remaining tortillas. Pour enchilada sauce over all. Sprinkle with any remaining cheese. Cover with foil sprayed with cooking spray and bake 350 degrees for 25 minutes.

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Salads & More

Mandarin Orange Jello Salad

1 small package orange Jello 2 small packages Jello brand tapioca 2 small cans mandarin oranges 3 cups water 1 (8 ounce) bowl Cool Whip Combine Jello and tapioca and water in a 2 quart pan. Cook on medium heat, stirring constantly. Bring to a boil; cook for 1 minute. Remove from heat. Put in bowl and cool completely. Drain mandarin oranges. Stir in oranges and cool whip. Keep refrigerated.

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Lauras Salad
1 (8 ounce) package cream cheese, softened* cup sugar 2 bananas, cut into slices 1 (20 ounce) can crushed pineapple, drain well 1 (10 ounce) box frozen sweetened strawberries, undrained 1 (8 ounce) container Cool Whip, thawed Mix cream cheese and sugar well. Stir in bananas, pineapple, and strawberries. Carefully stir in Cool Whip. Put into a 9 x 13 inch cake pan. Freeze at least 6 hours or overnight. *It needs to be out of the refrigerator for several hours or carefully microwave so it is soft.

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Snicker Apple Salad

apples, chopped Snickers bars, chopped frozen whipped topping, thawed Use about one Snickers to every apple and add just enough whipped topping to coat all the pieces.

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Strawberry Fruit Salad

1 can peach or apricot pie filling 1 (1012 ounce) package sweetened frozen strawberries with juice, thawed 2 sliced bananas 1 small can mandarin oranges, drained Mix thawed strawberries includingjuice, with pie filling, bananas, and drained mandarin oranges in medium sized bowl. Refrigerate until serving. May add more bananas or another can of orangesif desired.

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Pumpkin Chocolate Chip Muffins

1 cups all-purpose flour cup sugar 2 teaspoons baking powder teaspoon cinnamon teaspoon salt 1 cup milk cup solid pack pumpkin 1 egg cup margarine or butter, melted cup semi-sweet chocolate chips (mini-size is great!)

Preheat oven to 400 degrees. In a medium sized mixing bowl, combine the flour, sugar, baking powder,cinnamon, and salt. Form a well in the center. In another medium sized bowl, combine the milk, pumpkin, egg, and melted butter, then add to the well in the flour mixture.Add the semi-sweet chocolate chips and stir until the dry mixture is moistened. Spoon mixture into greased muffin cups or use muffin liners sprayed with Pamand fill each full. Bake for 20 minutes, then allow to cool for 5 minutes.Remove from pans, thenallow to cool completely on racks.

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Pumpkin Bread
3 cups sugar 1 cup vegetable oilOR cup vegetable oil and cup of applesauce 4 eggs 1 (16 ounce) can solid pack pumpkin 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg of water In large bowl combine sugar, oil, and eggs. Add pumpkin and mix well. Stir in dry ingredients and add water. Stir until well blended. You may use an electric mixer and blend until all ingredients are mixed in. Pour into three greased and floured 8 x 4 inchloaf pans. Bake at 350 degrees for 5060 minutes or until done. Check each loaf with a toothpick until the toothpick comes out clean. Cool in pans 510 minutes before removing loaves onto a wire rack. Cool completely. Wrap in Saran wrap or put in Ziplock bags.Loaves may be frozen in freezer bags or plastic containers.

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Twice Baked Potatoes

4 medium baking potatoes 2 tablespoons butter 2 tablespoons milk 2 slices American cheese, halved diagonally Paprika, optional Preheat oven to 450 degrees. Wash and prick holes in the potatoes. With your hands, rub the skins with vegetable oil and wrap in aluminum foil. Bake for 6065 minutes. When baking is finished, remove the foil. Cut a lengthwise slice across the top of each baked potato. Carefully spoon out baked potato into a medium size mixing bowl. DONT BREAK THE SKIN OR THROW IT AWAY! Add the above ingredients to the mixing bowl and mix until smooth.You may add a little more milk if it seems dry.Season to taste with salt and pepper. Pile mashed potato mixture carefully into potato shells. Bake in a 425 degree oven for 10 minutes. Top with cheese and paprika. Bake until cheese melts for 12 minutes.

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Taco Dip
1 (8 ounce) package cream cheese 1 (16 ounce) carton cottage cheese cup dried onion 1 chopped tomato 1 package dry taco sauce 2 cups chopped lettuce cup grated cheddar cheese 1 bag Doritos Mix together cream cheese, cottage cheese, onion, and taco mix. Spread mixture in a layer on plate and top with lettuce, tomato, and cheese.

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Desserts

Chocolate Scotcheroos

1 cup light corn syrup 1 package (6 oz, 1 cup) semi-sweet chocolate chips 1 cup sugar 1 cup butterscotch chips 1 cup peanut butter 6 cups Rice Krispies cereal Place corn syrup and sugar into large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies cereal. Stir until well coated. Press mixture into 9 x 13 inch pan coated with cooking spray. Set aside. Melt chocolate and butterscotch chips together in small saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut when cool.

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Zucchini Brownies
cup oil 1 sq. cocoa (3 tablespoons cocoa and 1 tablespoons oil) 1 cup sugar 1 tablespoons egg teaspoon vanilla 1 cup finely chopped zucchini cup flour teaspoon salt teaspoon cinnamon teaspoon baking powder teaspoon baking soda cup chocolate chips Mix oil, cocoa, sugar, eggs, and vanilla. In a separate bowl, stir the flour, salt, cinnamon, baking powder, and soda. Set aside. Add zucchini to chocolate mixture. Add flour mix and blend. Pour onto lightly greased 8 inch pan. Sprinkle chips on top. Bake for 2025 minutes at 375 degrees.

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Nestle Butterfinger Valentine Cookies

36 Nestle Butterfinger hearts, unwrapped cup packed brown sugar cup granulated sugar cup (1 stick) butter, softened cup creamy peanut butter 1 large egg 1 teaspoon vanilla extract 1 cups all-purpose flour teaspoon baking soda

Preheat oven to 375 degrees. Beat granulated sugar, brown sugar, butter, and peanut butter in large mixer bowl until combined. Beat in egg and vanilla extract. Beat in flour and baking soda. Drop dough by rounded tablespoons into ungreased mini-muffin cups. Bake for 810 minutes. Remove from oven; gently press 1 heart into each cup. Cool in pans on wire racks for 10 minutes. Remove cookies from muffin cups with butter knife. Serve warm or cool completely on wire racks.

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Puppy Chow
1 to 1 cup milk chocolate chips 1 stick butter, softened cup smooth peanut butter 1 box Rice Chex cereal 2 cups (or more) powdered sugar Melt butter, peanut butter, and chocolate chips in microwave for 30 seconds. Stir for 1 minute. Add small amounts of Chex until mixed together. Shake powdered sugar all over mixture until well mixed.

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The Longenecker Family, Christmas 2011 Marty, Lori, Jenny, Spook, and John

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