Praline Cookies. (AKA Christmas Crack)

• 1 box graham crackers (regular flavor, NOT cinnamon)
• 2 sticks margarine
• 2 sticks butter
• 1 cup sugar
• 4 cups pecans, chopped

Preheat oven to 350 degrees. Line a large cookie sheet (or two smaller ones) completely with tinfoil. Break graham crackers into individual “fingers” and arrange in bottom of lined pans. Completely cover pan, breaking crackers into smaller pieces to fit all the way up to the edges. Spread pecans over top of crackers, taking care to distribute evenly. Set pan aside. On stovetop, in a nonstick saucepan, combine butter and margarine over medium high heat. Once mostly melted, add in sugar and whisk together. Bring to a low boil. Take care not to burn! Boil for 3 minutes, and remove from heat. This will make a thick syrup. Ladle syrup over pecan-covered crackers, distributing evenly. Try to cover as much as possible.

Bake in preheated oven for 12 minutes. (Check once around ten minutes to make sure cookies aren’t burning.) Remove from oven, set aside for 1 hour to cool. When cool to the touch, remove from pan. Peel tinfoil off of back and discard. Break into individual cookies and box or bag as you wish. Refrigerate. Cookies taste best when refrigerated overnight.

Fire Crackers

Recipe from Roz, who got it from daughter Jess, who got it from a friend of hers in Michigan

• 4 sleeves of whole wheat saltine crackers
• 1 2/3 cup Canola oil
• 2 packages Ranch Seasoning Mix
• 1/2 tsp black pepper
• 1 tsp. garlic powder
• 1 tsp. onion salt
• 1 to 3 Tablespoons red cayenne pepper – I used 3 the first time I made it and it was a BIT too spicy for me. The second time I made it I only put in 2 T and I liked it better but it still has a KICK! Use your own discretion.

Mix all spices in with the oil in a 2-gal. ziplock freezer bag. Swish it around so everything mixes well. Put the crackers in the bag and seal it shut. Turn the bag over and over a few times to coat the crackers. Place on a flat surface and evenly distribute the crackers as best you can. Every hour, for eight hours, flip the bag over. It’s ready to go.

Oatmeal Lace Cookies

• 1 cup unsalted butter, softened
• 1 1/2 cup granulated sugar
• 2 eggs
• 2 teaspoon vanilla or almond extract
• 6 Tablespoon all-purpose, unbleached flour
• 1 teaspoon sea salt
• 2 cups quick-cooking oatmeal

Preheat oven to 350 degrees F. Cream butter and sugar until light yellow and fluffy. Add eggs, vanilla and cream until well combined. Add flour, salt, and oatmeal and mix well. Spray parchment paper with oil spray. Drop by teaspoon onto parchment lined cookie sheets. These cookies should be very flat and delicate so do not spoon more than a teaspoon of dough on your cookie sheet. Leave at least 3 inches between the cookies because they will spread out.

Bake 9-11 minutes until edges are golden brown, but not too dark. Let cool completely until edges are completely set. Using a thin spatula, lift off cookies off the sheets. Store in an airtight containers or freeze, if you have any left!

Peanut Butter Cookies

• 6 T unsalted butter, softened
• One-half cup unsweetened smooth peanut butter, at room temperature
• One-fourth cup packed light brown sugar
• One-fourth cup Splenda
• 1 large egg, at room temperature, lightly beaten
• 1 teaspoon vanilla extract
• One and one-fourth cup sifted oat flour
• One-fourth teaspoon baking powder
• 3 T. salted peanuts, chopped

Place an oven rack in the middle position and preheat the oven to 350 degrees F.

In a large bowl, beat together the butter and peanut butter until very smooth. Add brown sugar and Splenda and beat until well-combined and light in color. Gradually beat in the egg and vanilla extract, beating until very smooth and a little fluffy. Mix in the flour and baking powder, beating until a moist but cohesive dough forms. Stir in peanuts. Drop by tablespoon about 2” apart on non-stick baking sheet. Using the tines of a fork dampened in cold water, flatten each in a cross-hatch pattern until 2” in diameter. Bake until golden brown, 22 to 25 minutes.

NO KNEAD OATMEAL MOLASSES BREAD

• 2 pkgs. active dry yeast
• 1/2 C lukewarm water to soften yeast
• 1 1/2 C boiling water
• 1 C oatmeal (quick or regular)
• 1/2 C light molasses
• 1/2 C shortening
• 1 tsp salt
• 6 1/4 C flour
• 2 eggs, slightly beaten

Combine boiling water, oatmeal, molasses, shortening and salt. Cool to lukewarm. In large bowl soften yeast in 1/2 lukewarm water and 1 tsp. sugar for about 8 minutes. Add oatmeal mixture and the beaten eggs to yeast mixture. Stir in flour 2 C at a time, beating vigorously after each addition until smooth. Grease top lightly and let stand covered about 1 1/2 hour. Turn on to greased surface and shape into two loaves and place in greased pans. Cover with towel and let stand in a warm place until doubled in size. Bake at 375 degrees 35-40 minutes. Remove from pans and grease tops lightly. PS It may need a little kneading if it gets too hard to stir!

Dave’s Homemade Salsa

• 3 lbs. Roma tomatoes, seeded and cut into quarters
• 1-2 jalapeno peppers, seeded and minced fine
• 1 large white onion, diced (size depends on whether you like chunky salsa or not)
• 1 large bell pepper, diced (size depends on whether you like chunky salsa or not)
• 4-5 fresh limes, juiced (you’ll use just the juice)
• 1 bunch fresh cilantro, washed and chopped fine
• Kosher salt to taste

Put tomatoes and jalapeno peppers in a food processor or blender until liquefied.

Pour in a large bowl and combine remaining ingredients, mixing well. Salsa tastes better if you let it refrigerate overnight. Makes approximately 2 quarts.