The recipes:

Heart og Palm Salad | Autumn Chicken Salad | Cranberry-Pineapple Punch
Chocolate Martinis | Orzo with Roasted Vegetables | Cereal Snack
Nestle Toll House Cookies | Pecan Crescent Cookies |
Seven Layer Cookie | Chocolate Chip Oatmeal M&M Cookies
Hazelnut and Brown Sugar Rugelach | Pennsylvania Buckeyes
Laura Bush's Cowboy Cookies | Chocolate-Tipped Butter Cookies
Chocolate Rum Balls | Gumdrop Cookies | Butter Cake bars
Florentines | Sparkling Butter Toffee Cookies | Chocolate Hazelnut Crinkles

Hearts of Palm Salad

Spicy Onion Dressing

¼ small onion, chopped
3 tablespoons cider vinegar
2 teaspoons spicy brown mustard
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
1 cup vegetable oil

Salad
13 ounces bacon
1 (7-ounce) can hearts of palm
1 (8-ounce) can artichoke hearts
2 bunches romaine lettuce, torn
1 cup (4 ounces) crumbled blue cheese

To prepare the dressing, combine the onion and vinegar in a blender and process until the onion is pureed. Add the mustard, sugar, salt and pepper and blend until smooth. Add the vegetable oil gradually, processing constantly at high speed until thickened.

To prepare the salad, fry the bacon in a skillet over medium heat until crisp. Drain, cool, and crumble the bacon. Drain and chop the hearts of palm. Drain the artichoke hearts and cut into quarters. Combine the hearts of palm, artichoke hearts, romaine, blue cheese and bacon in a large bowl and toss to mix. Add the dressing at serving time and toss to coat evenly.

Serves 6 - 8.

Autumn Chicken Salad

3 cups chopped cooked chicken
1 cup dried cranberries
3 celery ribs, chopped
1 medium-size Red Delicious apple, chopped
1/2 cup slivered almonds
1/2 cup mayonnaise
1/4 cup honey mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Lettuce leaves

Stir together first 9 ingredients in a large bowl. Cover and chill. Serve on lettuce leaves.

Yield: 6 servings

Cranberry-Pineapple Punch
From Southern Living

1 (48-ounce) bottle cranberry juice drink
1 (48-ounce) can pineapple juice
1/2 cup sugar
2 teaspoons almond extract
1 (2-liter) bottle ginger ale, chilled

Stir together first 4 ingredients until sugar dissolves. Cover and chill 8 hours.
Stir in ginger ale just before serving.

Yield: 6 1/2 quarts

Lynette S. Granade, Mobile, Alabama
Southern Living, NOVEMBER 2000

Chocolate Martinis
From Southern Living

2 to 2 1/2 cups vodka, chilled
1 1/4 cups chocolate liqueur
1/4 cup raspberry liqueur
1/4 cup half-and-half (optional)
Chocolate liqueur or syrup
Sweetened cocoa

Stir together vodka, liqueurs, and, if desired, half-and-half in a large pitcher; chill at least 1 hour.
Fill martini glasses with ice. Let stand 5 minutes; discard ice.

Dip rims of chilled glasses in chocolate liqueur; dip in cocoa, coating rims.

Pour vodka mixture into glasses. Serve immediately. Prep: 15 min.; Stand: 5 min., Chill: 1 hr.

Note: For testing purposes only, we used Godiva Liqueur for chocolate liqueur, Chambord for raspberry liqueur, and Ghirardelli Sweet Ground Chocolate and Cocoa for sweetened cocoa.

Individual Chocolate Martini: Combine 1/4 cup vodka, 2 tablespoons chocolate liqueur, 1 1/2 teaspoons raspberry liqueur, 6 ice cubes, and, if desired, a dash of half-and-half in a martini shaker. Cover with lid, and shake until thoroughly chilled. Remove lid, and strain into a chilled martini glass. Serve immediately. Makes 1 serving.

Yield: Makes 10 to 12 servings
Southern Living, APRIL 2002

Orzo with Roasted Vegetables
Serves 6
(Taken from Ina Garten's - Barefoot Contessa PARTIES! cookbook)

1 small eggplant, peeled and 3/4 inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 t. freshly ground black pepper
1/2 pound orzo

For the dressing
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 t. kosher salt
1/2 t. freshly ground black pepper

To Assemble
4 scallions, minced (white and green parts)
1/4 cup pignolis, toasted
3/4 pound good feta, 1/2 inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade

Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion and garlic with the olive oil, salt and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.

Add the roasted vegetables to the pasta, scraping all the liquid and the seasonings from the roasting pan into the pasta bowl.

For the dressing, combing the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables while warm so it absorbs into the pasta. Let cool to room temperature, then add the scallions, pignolis, feta and basil. Check the seasonings and serve at room temperature.

Note: This dish is even better made in advance, just check the seasonings and add the pine nuts, feta and basil leaves at the last minute.

Nestle Toll House Cookies

2 1/4 cups Flour
1 tsp. Baking Soda
1 tsp. Salt
1cup Butter
¾ cup Sugar
3/4 cup Brown Sugar
1 tsp. Vanilla
2 Eggs
2 cups Nestle Chocolate Chips
1 cups Chopped Nuts (your choice).

Preheat Oven 375.
Combine Flour, Baking Soda and Salt.
Cream the Butter, both Sugars and Vanilla, add Eggs, one at a time.
Gradually add in flour mixture.
Stir in Chocolate Chips and Nuts.
Drop by rounded tablespoon onto ungreased cookie sheet
Bake 9 to 11 minutes.
Cool for 2 minutes.
Makes about 5 dozen cookies

Jyll Spears

Pecan Crescent Cookies by Maria Valdez

The recipe for these melt-in-your-mouth pecan crescent cookies has been in my family for years," says Marilynn Bonecki of Marengo, Illinois. "They can be made a couple of weeks in advance, but it's hard to keep them in the house that long."
Be sure to chill the dough overnight before shaping and baking the cookies.

2 cups all purpose flour, sifted
1 cup pecans, toasted
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup powdered sugar
2 teaspoons vanilla extract

Additional powdered sugar

Preheat oven to 325°F. Combine 1 cup all purpose flour, toasted pecans and salt in processor. Using on/off turns, finely chop pecans. Using electric mixer, beat butter, 3/4 cup powdered sugar and vanilla extract in large bowl until well blended. Add pecan mixture and remaining 1 cup flour and mix thoroughly. Divide dough in half. Wrap each half in plastic and refrigerate overnight.

Working with 1 tablespoon dough at a time, shape dough into 3-inch-long logs. Pinch ends of logs to taper and turn in slightly, forming crescents. Place cookies on ungreased baking sheets, spacing 1 inch apart (cookies will not spread).

Bake cookies until light brown around edges and firm to touch, about 18 minutes. Cool cookies 10 minutes on baking sheets. Roll cookies in additional powdered sugar. Cool completely on racks. (Cookies can be prepared 2 weeks ahead. Store in airtight container.)

Makes about 3 dozen cookies.

Seven Layer Cookie

1/2 cup magarine
1 cup graham cracker crumbs
1 pkg (6 oz.) semi-sweet choc. chips
1 pkg. (6oz.) butterscotch chips
1 cup shredded coconut
1 cup chopped pecans
1 can (14 oz.) sweetened condensed milk

Melt margarine in 9 X 13 ovenproof dish. Sprinkle graham cracker crumbs over margarine. Layer chips, coconut and pecans. Pour the can of condensed milk on top. back at 350 degrees for approx. 30 minutes. Cool completely before cutting.
Yields: Approx. 2 dozen squares.

From Deep In The Heart, Dallas Junior Forum cookbook

Chocolate Chip Oatmeal M&M Cookies

Cream together with hand mixer: start on 1, move to 2
1 - 8 oz. tub "I Can't Believe It's Not Butter"
3/4 c. - brown sugar (golden brown)
3/4 c. - granulated sugar

Add while still creaming:
1 tsp. baking soda
1tsp. salt

Add while still creaming: move to 3
2 whole eggs

Cream until very light in color and has silky texture

Add while still creaming: move down to 2
1-2 tsp. vanilla
1 tsp. hot water

You're done with the mixer

All at once, add:
2 1/3 heaping cups unbleached flower
2 1/3 heaping cups oatmeal (not instant)
1 - 12 oz. package Toll House semi sweet morsels

Stir together with wooden spoon just until ingredients moisened.
Scoop by tablespoons onto ungreased cookie sheet
Add five M&M's to the top of each cookie before baking (if desired)
Bake 8 minutes on 350 degrees (baking time depends on oven - mine takes 16 min.)

submitted by Suzanne Bennett
recipe from my good friend Gennifer!

Hazelnut and Brown Sugar Rugelach

This tasty variation on a Jewish favorite combines hazelnuts and brown sugar instead of the traditional walnuts and granulated sugar. They are also delicious made with pecans or walnuts.

For the pastry:
1 cup unsalted butter, at room temperature
1/2 lb. cream cheese, at room temperature
1/4 tsp. salt
2 cups all-purpose flour

For the filling:
1 1/2 cups hazelnuts
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
2 tsp. ground cinnamon
4 Tbs. (1/2 a stick) cup unsalted butter,
melted and cooled

For the topping:
1/4 cup granulated sugar
3/4 tsp. ground cinnamon
1 egg white, beaten with 1 Tbs. water

To make the pastry, in a large bowl, combine the butter and cream cheese. Using an electric mixer set on high speed, beat until smooth. Mix in the salt. Reduce the speed to low, add the flour, and mix just until a dough forms. Turn the dough out onto a floured work surface. Using floured hands, form the dough into a log. Cut into 4 equal pieces. Flatten each piece into a disk and wrap separately in waxed paper. Refrigerate until firm, at least 2 hours or as long as overnight.

Preheat an oven to 350°F.

To make the filling, spread the hazelnuts on a baking sheet and toast, stirring occasionally, until they deepen in color and the papery skins begin to pull away, about 10 minutes. Let cool, then chop finely. Increase the oven temperature to 375°F.

Butter 2 baking sheets. Let the dough disks stand at room temperature for about 10 minutes to soften slightly. Meanwhile, in a small bowl, mix together the brown sugar, granulated sugar and cinnamon.

Flour 1 dough disk and place between 2 sheets of waxed paper. Roll out into a round 10 inches in diameter and 1/8 inch thick. Remove the top sheet and brush the dough with the melted butter, then sprinkle with 3 Tbs. of the sugar mixture. Top with about 1/3 cup of the nuts. Using a rolling pin, gently roll over the filling to help it adhere to the dough. Cut the round into 12 wedges. Starting at the wide end, roll up each wedge. Transfer to a prepared baking sheet, arranging the cookies point-side down and spacing them 1 inch apart.

To make the topping, in a small bowl, mix together the granulated sugar and cinnamon. Brush the cookies with the egg white-water mixture, then sprinkle with the cinnamon-sugar topping.

Bake until golden brown, about 20 minutes. Transfer the cookies to wire racks to cool. Repeat with the remaining dough, filling and topping. Store in an airtight container at room temperature for up to 5 days. Makes about 4 dozen cookies.

Adapted from Williams-Sonoma Lifestyles Series, After Dinner, by Kristine Kidd (Time-Life Books, 1998).

Sylvia Tripp

Pennsylvania Buckeyes

2 1/2 cups graham cracker crumbs
1 cup butter, softened
1 tsp vanilla
1 pound creamy peanut butter
1 pound powdered sugar
2 tsp Crisco
12 oz chocolate chips

Mix crumbs, peanut butter, butter, powdered sugar and vanilla together.
Roll into small balls. Place on a cookie sheet and chill. Melt Crisco
and chocolate chips. Dip top half of ball in the chocolate. Chill again.
Enjoy!

Jennifer Tiner

Laura Bush's Cowboy Cookies

3 cups flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 sticks butter
11/2 cups white sugar
11/2 cups packed light brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)

Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon
and salt in bowl.

In 8-quart bowl, beat butter on medium speed till smooth and creamy,
about 1 minute. Gradually beat in sugars and continue beating to combine, about 2
minutes. Add eggs, 1 at time, beating after each. Beat in vanilla.
Stir in flour mixture until just combined. Add chocolate chips, oats,
coconut and pecans.

Drop dough onto ungreased cookie sheet. Bake 17 to 20 minutes, until
edges are lightly browned.

Cathy Black

Chocolate-Tipped Butter Cookies

1 cup butter or margarine, softened
1/2 cup powdered sugar, sifted
1 teaspoon vanilla
2 cups all-purpose flour
6 ounces semisweet chocolate
1 tablespoon shortening
1/2 cup pecans, finely chopped

Cream butter; gradually add sugar, beating until light and fluffy. Stir in vanilla. Gradually add flour; mix well.

Divide dough into sixths; cover and chill dough for one hour. Work with one portion of dough at a time, keeping remaining dough chilled. Shape dough into 2 1/2 x 1/2-inch sticks. Place on ungreased cookie sheets.
Flatten three-quarters of each cookie lengthwise with tines of a fork to 1/4-inch thickness. Bake at 350 for 12 to 14 minutes. Remove to wire racks to cool.

Combine chocolate morsels and shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove double boiler from heat, leaving chocolate mixture over hot water.

Dip unflattened tips of cookies in warm chocolate to coat both sides; roll tips in chopped pecans. Place cookies on wire racks until chocolate is firm.

Arrange cookies between layers of wax paper in an airtight container; store in a cool place.

Debi Adix

Chocolate Rum Balls

3 1/4 cups crushed vanilla wafers
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa
1 1/2 cups chopped nuts
3 tablespoons light corn syrup
1/2 cup rum
Combine crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa and
nuts. Blend in corn syrup and rum. Shape into 1-inch balls; roll in
additional confectioners' sugar. Store in an airtight container several
days to develop flavor. Roll again in confectioners' sugar before serving.

Jessica Roy

Gumdrop Cookies

1 c. butter (2 sticks)
1 c. brown sugar
1 c. white sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp cream of tartar
1 c. coconut
1 c. gumdrops, cut up
2 1/2 c. flour

In a large mixing bowl, mix each ingredient one at a time together to make it easier to stir up. Bake at 350 for approximately 10 - 12 minutes. Makes approximately 6 to 7 dozen cookies.

Notes: - Cut gumdrops in small pieces; easy/quick to mix-up; bake on ungreased cookie sheets; let stand for 2 minutes prior to taking off cookie sheets; cookie will be light colored when pulled from oven.

LaVerne Schultz

Butter Cake bars

1 box of Duncan Hines yellow cake mix
1 egg
1 stick unsalted butter (melt for 60 sec. in microwave and chop)

Mix all 3 above with wooden spoon until dough is made. Grease and flour bottom of 9x13 baking dish, and spread/pat dough mixture.

Filling:

1 lb. confectioner's sugar
2 eggs
1 8 oz. cream cheese

Beat filling ingredients and pour over dough mixture. Bake at 350 degrees for 30-35 minutes or until golden brown on top. Cool in dish and then put into refrigerator to set. Sprinkle lightly with confectioner's sugar before serving squares.

Stephanie Weeks

Florentines

5 tbls butter
¼ cup flour
½ cup sugar
2 tsp heavy cream
2/3 cup nuts, coarsely chopped (use almonds, hazelnuts, or pecans)

1. Preheat oven to 375. Butter then flour on two baking sheets.

2. In a small saucepan over medium heat, combine butter, sugar and cream. Stir until butter has melted. Remove from heat and add flour and nuts.

3. Chill batter for 15 minutes.

4. Place a small teaspoon of batter on prepared baking sheets. Leave about 3 inches between cookies.

5. Bake until golden brown - about 8 - 10 minutes. Allow to cool for 2 minutes before removing and placing on cooling rack.

6. Wipe cookie sheets clean and repeat butter / flour prep before baking next batch.

Stephanie Harris

Sparkling Butter Toffee Cookies

A favorite crisp, but chewy, butter cookie studded with toffee pieces is a great cookie to send or mail anytime.

Preparation 30 min.
Baking 9 min.

Cookie Ingredients:

a.. 1 cup sugar
b.. 3/4 cup LAND O LAKES® Butter, softened
c.. 1 egg
d.. 1 teaspoon vanilla
e.. 2 cups all-purpose flour
f.. 1 1/2 teaspoons baking powder
g.. 1/4 teaspoon baking soda
h.. 1/2 cup English or almond toffee bits
i.. Sugar

Instructions:

Heat oven to 350°F. Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and baking soda; reduce speed to low. Beat until well mixed. Stir in toffee bits by hand.

Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart onto ungreased cookie sheet. Flatten each with bottom of glass to 1 1/2-inch circles. (If glass sticks, dip glass in sugar.)

Bake for 9 to 1l minutes or until edges are just lightly browned. (DO NOT OVER BAKE.) Sprinkle with sugar while warm. Cool completely.

TIP: English toffee bits and chips are available in the baking section of large supermarkets.

TIP: Cookies may also be flattened with a fork in a criss-cross pattern.

Yield: 5 dozen cookies

Missy Kitchings

Chocolate Hazelnut Crinkles

1 cup chopped hazelnuts
1 (13-ounce) jar chocolate-hazelnut spread (Nutella)
¼ cup shortening or butter
1 1/3 cups sugar
2 large eggs, beaten
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1/3 cup milk
Sifted powdered sugar

Toast chopped hazelnuts in a shallow pan at 350° for 5 to 10 minutes, or until nuts smell fragrant – better under-done than over-done. Set aside.

Beat chocolate-hazelnut spread and shortening at medium speed with an electric mixer until blended. Gradually add 1 1/3 cups sugar, beating well. Add eggs and vanilla; beat until blended.

Combine flour, baking powder, and salt; add to chocolate-hazelnut mixture alternately with milk, beginning and ending with flour mixture. Stir in toasted hazelnuts.

Shape dough into 1-inch balls; roll balls in powdered sugar. Place 2 inches apart on lightly greased baking sheets.

Bake at 375° for 8 to 10 minutes or until set. Remove to wire racks to cool completely. Yield: 6 dozen.

Submitted by: Karen McConathy