Coconut Macaroons

Preheat oven to 350. In a large bowl sift in 1/3 cup flour. Stir in 4 cups dried coconut. Pour in 3/4 cup sweetened condensed milk and 1 tsp vanilla, stir from the center to a thick mixture. Drop by tablespoonfuls onto a greased baking sheet 1 inch apart. Bake until golden brown about 20 minutes. Cool on a wire rack. You can drizzle them with chocolate if you like! If your using fresh coconut you might want to add salt but I think package type will be salty enough.

Rosemary potato pancakes

4 medium potatoes, peeled, shredded, & drained of liquids

2 tbsp sour cream

1 tbsp flour

1 egg

1/2 chopped onion

1 tsp rosemary

salt and pepper

Mix and fry. You can top with Parmesan cheese and a dollop of sour cream ;)

Skillet Corn Bread

Ingredients:

1 1/4 cups flour

1 1/4 cups yellow cornmeal

1 tbs baking powder

2 tsp sugar

1 cup milk

2 large eggs

1 8oz can cream corn

4 tbs melted butter

Directions:

Preheat oven to 425. Grease 10 inch cast iron skillet.

In a large bowl mix flour, cornmeal, baking powder, sugar, and salt.

In medium bowl whisk together milk, corn, eggs, and butter. Stir wet mixture into dry mixture just until combined. (don't over mix)

Pour batter into skillet and bake 25 to 30 minutes.

Serve warm!

Chow Mein Stir Fry with Oyster Sauce

This Stir fry is so easy and quick. You need some type of meat. (Beef, chicken, Shrimp, etc.) Fry it up and add oyster sauce to taste. Add the package stir fry vegetables. (we use two bags for 6 servings) I use the Chow Mein Stir fry mix. Add more oyster sauce if needed. Top with La Choy brand Chow Mein Noddles. Pau!

Sweet Bread

Ingredients:

1 cup milk

1 large egg + 1 egg yolk

2 tbs butter

1/2 cup sugar

3/4 salt

3 cups bread flour

2 1/2 tsp dry yeast

Directions:

Warm the milk to about 110 degrees then add the sugar and the yeast don't mix, let sit for about 15 min.

In a large bowl mix dry ingredients. Make a well in the flour mixture and then add the wet ingredients. The dough will be very sticky.

After mixing, cover and let it sit in the bowl to rise 1-2 hours. Punch down then put into a round cake pan to rise again. Bake at 375 for 30-35 minutes.

Lets Talk Turkey

I LOVE November. The eggnog, cheap turkeys, sales and cold weather... OK I know i live in Hawaii but it still gets chilly here, and the cold brings out the cook in me. I remember the first time i cooked a turkey. Wow!! That was the driest bird I ever seen. After several years you really get to know what your doing. My husband went out and got 6 turkeys this year, I guess since there only around 6 bucks why not! you can make so much....ground it up, roast it and a new one for us... BBQ it.. The hubby got the idea from his Boss. It came out good. A smokey flavor and it cooked real fast (faster then mine in the oven) but one downfall is the presentation was horrible. It looked as if the turkey was in a fire! black black black!!! No drippings for a gravy and the skin was wasted. Once you took of the skin you were left with a perfect smokey turkey. I of course went the safe route and roasted mine.

Apple Pie

Most pies call for tart apples but the hubby likes his pie sweet not tart, you can use any type of apples that appeals to you. Also you can have this pie warm or refrigerate overnight and have a sweet breakfast! :)

Ingredients:

Pie dough for 9 inch 2 crust pie

3/4 cup sugar

1/4 flour

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

pinch of salt

6 cups red delicious apples, skinned, cored, and thinly sliced

2 tbs butter

Directions:

Preheat oven to 425. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon, and salt. Stir in apples. Pour filling into pastry lined pie dish. Dot top of filling with butter. Cover top with crust and cut slits into it. Sprinkle sugar onto pie top and bake for 40 to 50 minutes.

For a Dutch Apple Pie:

Follow instructions for the 9 inch pie except make large slits in the top of crust and about 5 minutes before pie in done pour 1/2 cup of whipping cream into the slits. Serve this pie warm.

Whipped Cream

Making whipped cream is super easy, make sure your whipping cream is really cold and also your bowl and mixer. I put my bowl and mixing whisk in the freezer for about 5 minutes before hand. You can use granulated or confection sugar.

For 1 cup use 1/2 cup chilled whipping cream and 1 tablespoon sugar.

For 1 1/2 cups use 3/4 cup chilled whipping cream and 2 tablespoons sugar.

For 2 1/3 cups use 1 cup chilled whipping cream and 3 tablespoons sugar.

*Start with a cold bowl and whisk and beat cream and sugar just until it holds nice a couple minutes.

For flavored whipped cream add one of the following to 1 cup whipping cream and 3 tablespoons sugar.

*1/2 tsp almond extract

*1/2 tsp ground cinnamon

*1 tsp graded lemon or orange peel

*1/2 tsp rum flavoring

*1/2 tsp peppermint extract

*1/2 tsp vanilla extract

Pumpkin Pie

1 1/2 Cups sugar
1 tsp. salt
2 1/2 tsp. ground Saigon Cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
4 large eggs
1 can (29 oz.) Pumpkin (Libby's brand is the best)
2 cans (12 fl.oz.each) evaporated milk
2 unbaked 9-inch deep dish pie shells

Preheat Oven to 425.

Mix sugar, salt, cinnamon, ginger and nutmeg in a small bowl. In a large bowl, beat eggs. Stir in pumpkin and sugar-spice mixture. Slowly add in evaporated milk.

Pour into pie shells.

Bake in preheated oven for 15 minutes. Reduce temperature to 350 and bake for about 45 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve or refrigerate.

Chocolate Pound Cake

Ingredients:

2 cup butter

1/2 cup shortening

3 cups sugar

5 eggs

3 cups flour

1/2 tsp baking powder

1 cup cocoa

1/4 tsp salt

1 1/2 cup milk

1 tbs Mexican vanilla

powdered sugar for dusting

Directions:

Preheat oven to 325.

With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean. Cool on a wired rack until cool. Dust with powdered sugar.

Papas oatmeal cookies

Ingredients:

1 1/2 cups butter

1 cup brown sugar

1 cup sugar

1/2 cup honey

2 large eggs

2 tsp vanilla

2 cups flour

1 tsp salt

2 tsp cinnamon

1 tsp baking soda

7 cups oats ( not instant)

12 oz bag chocolate chips

1 cup dried blueberries (optional)

Directions:

Preheat oven to 350.

In a large bowl cream together butter and both sugars, add honey, eggs, and vanilla. Mix well. In another bowl sift together flour, cinimon, and baking soda. Add dry ingredients to butter mixture just until mix together. Stir in oats, chocolate chips and blueberries. Drop by the tablespoons onto a greased baking pan.

Cook for 10 to 15 minutes until done.

Portuguese Bean Soup

This is a recipe from my friend Maile, I enjoyed this soup and so did others I made it for. Simple and delicious! We had it on the side of pastrami sandwiches, great dinner, Thanks Maile! Quick tip..... Use a large pot because its alot of cabbage, It does boil down but still makes a good 4 quarts.

Ingredients:

20 oz Portuguese sausage sliced

1 large carrot chopped

2 peeled potatoes chopped

2 med onions chopped

1 quart water

1 (8oz) can tomato sauce

1 tablespoon salt

2 (15oz) cans drained kidney beans

3 pounds chopped cabbage

Directions:

Add onion and Sausage to pot and fry for 10 minutes. Add all ingredients except beans and cabbage. Bring to a boil then turn down heat and simmer for 15 minutes covered. Add beans and cabbage, simmer for 20 minutes more.

Chuck Stew

This is a recipe from my friend Iwa. Its a hawaiian style beef stew that so simple and so good. You can play around with the ingredients as far as adding more veggies and potatoes just make sure you adjust the cooking time. Me and my family loved it! Thanks Iwa!

Ingredients:

4 lbs chuck roast cut in stew size pieces

2 onions cut in quarters

2 large potatoes cut

3 carrots cut

3 celery stalks cut

1 cup ketchup

1 tablespoon mustard

3 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 1/2 teaspoon salt

1/4 cup white vinegar

1/3 cup water

Directions:

Mix all ingredients in a large glass cake pan. Cover with foil and bake at 350 for 2 1/2 hours.

Chocolate Chunk Cookies

INGREDIENTS

1 cup softened unsalted butter

1 cup white sugar

1 cup light brown sugar

2 eggs at room temperature

1 tablespoon vanilla extract

3 cups bread flour

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon cream of tartar

2 cups semisweet chocolate chunks

1 cup chopped walnuts (optional )

DIRECTIONS

Preheat oven to 350.

Cream together the butter and sugars until smooth. Slowly beat in the

eggs and vanilla. Sift in flour, baking soda, salt and cream of tartar. Drop

by tablespoons onto un-greased pans. (Use a silicone cookie sheet if available)

Bake for about 10 minutes in the preheated oven, or until edges are browned.

Pizza Dough

Makes enough dough for two 10-12 inch pizzas

Ingredients

1 1/2 cups warm water (105°F-115°F)

1 package (2 1/4 teaspoons) of active dry yeast

3 1/2 cups bread flour

2 Tbsp olive oil

2 teaspoons salt

1 teaspoon sugar

Directions:  

In the large bowl add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour. Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise.

Mochi

Ingredients:

1 lb box of mochiko
2 1/2 c of sugar
1 tsp baking powder
2 c water
1 can coconut milk (12 oz)
1 tsp vanilla
Food coloring (if you like)
Directions:
Mix dry ingredients, and slowly mix in the wet ingredients.
Once everything is mixed, pour it into a 9x13 greased pan.
Cover with aluminum foil
Bake for an hour at 350.
Wait an hour then cut how you want.
Cover the pieces in corn or potato starch.


I would cut them into nice shapes and make them all different colors but the husband and kids would eat the pan in seconds so its not worth the effort.

Dinner Rolls

Ingredients:

3/4 Cup tap water

1 large egg

3 cups bread flour

1 tsp salt

3 tbs sugar

6 tbs butter

2 tbs dry milk

2 1/2 tsp dry yeast

1 large egg beaten for brushing on top.

Directions:

Throw all ingredients into bread pan in the same order there layed out. According to your machine directions put in on the dough setting.

When beeper goes off place dough on a board and squeeze out the gas.

Divide into 20 or so balls. Cover with a damp washcloths and let sit for 20 minutes.

Roll out ball into a wedge shape. Starting with the widest side, roll up the wedge loosely towards the point.

Place on a greased baking pan with the point downward. Spray with water lightly. Let rise until almost double in size, about 30 or 40 minutes.

Brush rolls with the beaten egg and bake in a 350 oven for 10 to 15 minutes until golden brown.

Yogurt

The first time I made this, it was with powder milk and a bad starter. I thought maybe I should stick to buying yogurt from the store. After I gave it another go, it came out great. Using fresh milk and a good starter makes all the difference. This recipes is an easy way to make homemade yogurt.

Ingredients:

1 gallon whole milk

1/2 cup regular store yogurt or your homemade yogurt. ( make sure it's fresh )

Directions:

Scald milk over med heat . Then cool until you can hold your pinky there for just 10 seconds. Add the yogurt and stir once. Cover pot and wrap in a blanket or a couple of beach towels and put in a cooler. The mixture should not get cold. Let it sit for 6 to 8 hours. Don't move or touch the pot during this time.

When the yogurt is set, put into refrigerator for 4 hours. You can add fruits or granola, or just eat it plain. My daughter is a sweet freak so we add some raw sugar to her bowl.

Eat and enjoy!

If you like Greek yogurt then you can do as I do. Strain the yogurt after the 6 to 8 hour wait. You can do this by using a strainer propped over a deep bowl and lined with a muslin or cheese cloth for 2 to 4 hours depending on how thick you want it. Or hang it. ( I use a banana/fruit basket)

If you don't have these then experiment with what you have. I have a friend that uses her skirt slip. I use a piece of fabric that is very thin and strains great.

Butter Biscuits

This is such an easy recipe for the kids. The boys had fun making it and with ingredients that you have in the house its so fast.

Ingredients:

2 Cups all purpose flour

1 tbs baking powder

1/2 tsp salt

1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces

3/4 cup milk

Directions:

Preheat oven to 400. In a large bowl combine flour, baking powder, and salt. Using a pastry blender or 2 knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.

Using a fork, stir in the milk until a soft dough forms. Gather the dough into a ball. Place the dough on a jelly roll pan. Press it evenly into a rough 6- x 6 inch square.

Using a spatula or the dull side of a knife cut the dough into 12 biscuits without completely separating them.

Bake for15 to 20 minutes or until light gold color. Transfer pan to a cooling rack and cool for 10 minutes. Serve warm.

You can add 2 tbs Parmesan cheese, 1/2 tsp dried basil, and 1/4 tsp dried oregano into the dry mixture for a side to a spaghetti dinner.

Shortbread

These cookies are moist and very crumbly. The recipe can be doubled, just bake it in a larger cake pan. If you don't have mochiko flour you can use any regular rice flour.
Ingredients:
1/2 cup sweet butter, at room temperature
1/2 cup sugar
1 1/4 cups all purpose flour
1/2 cup Mochiko Flour (sweet rice flour)
1/4 teaspoon baking powder
1/4 teaspoon salt

Directions:
Preheat oven to 350°F. Grease a round 8 inch cake pan. Cream the butter and sugar until light and fluffy. Sift in the last 4 ingredients to the bowl and mix well.
The mixture will be very crumbly.
Press mixture evenly into the pan. Prick with a fork and score into how you would like the cookies cut.
Bake 40 to 45 minutes. Let it cool enough to handle then recut. Store in an airtight container.

Homemade Sour Cream

Ingredients:

1 cup heavy cream
1/4 cup sour cream or buttermilk (or even white vinegar will work)

Directions:

In a screw-top jar or mason jar with lid, combine the heavy cream and sour cream (or buttermilk). Shake the ingredients up a bit to thoroughly mix and let stand, covered, at room temperature for about 24 hours or until it becomes very thick. You can store your sour cream in the refrigerator in the original jar you mixed it in (or use some other resealable container) for up to one week. Make sure that your sour cream is well chilled before using.

If you want to make a lighter sour cream, substitute whole milk for 1/2 cup of the heavy cream.

Butter Mochi Cake

Ingredients:

1/2 cup melted butter
1 cup sugar
3 eggs
3 cups milk
1 teaspoon almond extract
2 cups rice flour (1 box of Mochiko)
1 teaspoon baking powder
1/8 teaspoon salt

Directions:

Preheat oven to 350 degrees.
In a mixing bowl, mix butter and sugar until well combined.
Add eggs, mix well.
All remaining ingredients and mix until smooth.
Pour batter into greased 13"x9"x2" pan, or 2 round 8" pans.
Bake at 350 degrees for 45 minutes to one hour, until top is golden brown.
Remove from oven, and cool in pan. Cut into square or use a cookie cutter and cut into shapes.

Butter Mochi

Ingredients:

1 lb butter melted

2 1/2c sugar

5 eggs

1 1/2c evaporated milk

1 lb mochiko flour

2t. baking powder

12oz coconut milk

1t. vanilla

1/2t. cinnamon ( optional )

Directions:

Place dry ingredients in a large bowl
Slowly add wet ingredients
Mix well with whisk or electric mixer on low
Pour into greased 9x13 pan
Bake at 350 degrees 1 hour.
Let cool 1 hour before cutting.

Green Tea Ice Cream

INGREDIENTS:
* 3/4 cup milk
* 2 egg yolks
* 5 tbsp sugar
* 3/4 cup heavy cream
* 1 tbsp maccha green tea powder
* 3 tbsps hot water

Directions:
Mix hot water and green tea powder together in a bowl and set aside. Lightly whisk egg yolks in a pan. Add sugar in the pan and mix well. Gradually add milk in the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly.

When the mixture is thickened, remove the pan from the heat. Soak the bottom of the pan in ice water and cool the mixture. Add green tea in the egg mixture and mix well, cooling in ice water. Add whipped heavy cream in the mixture and stir gently. Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker. Or, pour the mixture in a container and freeze, stirring the ice cream a few times.

Mochi Ice Cream

Ingredients:

1/2 cup Sweet rice powder

1/2 cup Sugar

Water 100ml

Ice cream 150-200g

Cornstarch as needed

Directions:

1 Spread cornstarch onto a cutting board so the mochi wont stick
2 Place the sweet rice powder into a bowl, glass is best, and add the water little at a time until it is mixed well. Then add the sugar and mix it well again.
3 Next, cover the bowl with plastic food wrap (leave a breather gap) and cook in the microwave - medium for 2 minutes. Mix with a wooden spoon (dip it in water) and cook for around one more minute.
4 You can tell the dough is ready when it turns shiny and smooth.
5 Dip your spoon in water then spread the sweet rice dough onto the cutting board as flat as possible. Remember the dough is hot so take care.
6 Cover the dough with corn starch and then flip it over. Then pull and stretch the edges and make the dough thinner.
7 Keep pulling and stretching until the dough is around 2 or 3 millimeters thin.
8 Leave to cool a little and when the dough is cool enough, cut it into rounds , use a bowl for the size.
9 You are left with nice round mochi sheets.
10 To freeze the dough, cover each layer of mochi sheet with plastic wrap and dusted with cornstarch then put it into the freezer.(you must do this or your mochi will melt to fast while making) 
11 Put the ice cream onto the center of the mochi sheet. For a nice round mochi use an ice cream scoop.
12 Fold and join the edges and then back in the freezer.

Haupia (Coconut Pudding)

Ingredients:

4 cups coconut milk

1 1/4  cup sugar

1 cup cornstarch

1/2 teaspoon vanilla

pinch of salt

Directions:

In medium bowl mix water, sugar, cornstarch and vanilla; set aside. Cook coconut milk over medium heat. When milk starts to boil add the cornstarch mixture and turn heat down to med-low. Stir constantly until Haupia becomes thick and glossy. Pour into a 13 x 18 sheet pan. Chill 8 hours before serving.

'Ahi Poke

Ingredients:

2 cups cubed raw 'ahi

1 cup 'opihi

6 whole crabs, cleaned, salted, and quartered

2 pounds octopus, thinly sliced

1/2 cup ogo

1 cup coarsely chopped limu wawae'iole

2 tomatoes chopped

2 cups chopped cucumber

1 cup chopped onion

6 tablespoon soy sauce

2 teaspoon sesame oil

1 teaspoon red pepper flakes

Directions:

Mix all ingredients and chill well.

Sausage, Beans and Rice

Ingredients

Cooked brown rice

2-3 tablespoons extra virgin olive oil

1 pkg (14 oz) smoked sausage

1 can red beans

Creole Seasoning or Cajun spice

Directions

Thinly slice the sausage and drain the juice from the beans.

Add 2-3 tbsp olive oil to to a large skillet and heat over medium heat.

Add the sausage and a healthy amount of creole seasoning . Stir occasionally for about 7 mins until the sausage is done.

Add the red beans and stir until warmed through.(Don't over cook or the beans will be mushy.)

Serve over rice.

You can add more seasonings late if you want. Don't add salt without tasting it because the Carole is salty enough.

Old Fashioned Sticky Buns

This recipe may seem overwhelming at first but it's well worth the time. It's so good. My husband highly recommends it! :)Prep takes  a little over an hour

Ingredients:
2 packages quick dry yeast
2/3 cup granulated sugar
2 tablespoon salt
2 teaspoons ground cardamom (optional)
About 7 ½ cups all purpose flour
1 ¾ cups milk
1 cup plus 2 tablespoons butter
3 large eggs
2 cups walnuts (8 ounces) chopped
1 ½ golden raisins
1 ½ cups packed dark brown sugar
2 tablespoons corn syrup
¾ cup confectioners sugar

Directions:
In a large bowl combine first 4 ingredients and 3 cups flour. In a saucepan, heat milk and 6 tablespoons butter over low heat until very warm (120 to 130 degrees) butter might not melt completely(that’s ok don’t over cook it just to melt the butter)
With mixer at low speed gradually beat liquid into flour mixture just until blended, scraping bowl often. Beat in eggs. Increase speed to medium and beat 3 minutes. With spoon, stir in 4 cups flour to make a soft dough.
Turn dough on to lightly floured surface; knead about 10 minutes, until smooth and elastic, working in about half cup more flour. Shape into ball. Cover loosely with plastic wrap; let rest 15 minutes. Meanwhile, prepare filing: In 1-quart saucepan , melt 6 tablespoons butter over low heat; set aside. In medium bowl, mix walnuts, raisins, and 1 cup brown sugar. Grease 17 inch by 11 ½ inch roasting pan.
Cut dough in half. On lightly floured surface, with a floured rolling pin, roll half of dough into 18 inch by 12 inch rectangle. Brush dough with half of melted butter; sprinkle with half of filling. Starting from a long side, roll dough jelly-roll style; pinch seam to seal. With serrated knife. Slice roll crosswise into 10 pieces. Repeat with remaining dough, butter and filling. Arrange buns, cut-side down. In roasting pan. Cover loosely with plastic wrap; let rise in warm place (80 to 85 degrees) for about 30 minutes, until doubled.
Preheat oven to 350 and bake 25-30 minutes, until buns are golden and sound hollow when lightly tapped with fingers.
Prepare glaze: In 1 quart saucepan, heat corn syrup, ½ cup brown sugar, and 6 tablespoons butter over medium heat until butter is melted and sugar is completely dissolved; spoon over hot buns. Cool buns in pan on wire rack. When buns are cool, in small bowl, mix confectioners sugar and 1 tablespoon water until smooth: with spoon, drizzle icing over buns.

Bruschetta Chicken Bake

Ingredients:

1 Can (14 ½ oz.) diced tomatoes, undrained

1 pkg. 6 oz Stove Top stuffing mix for chicken

½ water

2 cloves garlic, minced

1 ½ lb. boneless skinless chicken breasts, cut into bite-sized pieces

Pinch of salt and pepper

1 tsp. dried basil leaves or ¼ cup bunch fresh chopped basil

2 cup shredded mozzarella cheese

Directions:

Preheat oven to 400*. Place tomatoes with their liquid in med bowl. Add stuffing mix, water and garlic; stir until stuffing is moistened. Set aside.

Place chicken in 13x9-inch baking dish; sprinkle with basil, salt and pepper, and 1 cup cheese. Top with the stuffing mixture.

Bake 30 min. or until chicken is cooked through. Sprinkle with remaining cheese and bake until cheese is melted.

Quick and Easy Taco Salad

Ingredients:
1lb. Ground turkey
1 Packet mild taco sauce
1 can kidney beans
1 bunch lettuce, spinach or mixed greens
1 can sliced olives
1 package shredded cheese
2 tomatoes diced
1 bottle Catalina dressing
1 bag of tortilla chips

Directions:

Brown Meat and mix in taco packet. ( No liquid ) Cut greens and lay in bowl top with remaining ingredients add dressing to taste.

Note: You can use ground beef, but it will be oily. When I tried, it came out bad so I don't recommended it.

Snickerdoodles

INGREDIENTS
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla.
Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Super Easy Fudge

Ingredients:
3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 (5 oz.) can evaporated milk (about 2/3 cup)
1-1/2 pkg. (12 squares) Semi-Sweet Baking Chocolate, chopped
1 jar (7 oz.) Marshmallow Creme
1 cup chopped Walnuts
1 tsp. vanilla

Directions:
Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat. Add chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
Pour immediately and spread for an even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.