• Container of Cool Whip
• 2 or 3 Tablespoons of mayonnaise
• ~ 1/3 cup of Tang
• cut up fruit for dipping

Scoop out a few big spoonfuls of the Cool Whip to make room in the container to add the other ingredients and to have room to stir.

Add the other ingredients….maybe start with 2 T of mayo and about 1/4 cup of Tang….see how it tastes

• Is it creamy enough?
• Orangy enough?

Add the rest if necessary.  Stir, then add back the removed Cool Whip.  Refrigerate overnight. (The grainy feeling will go away as the Tang dissolves.)

Add more Tang if necessary the next morning.  Definitely stir it well again before you serve it.

Serve with cut-up fruit.

Bake at 375 and then turn off the oven.

• 2 egg whites
• 1/2 teaspoon cream of tartar
• 1 pinch of salt
• 3/4 cup of white sugar
• 1/2 tsp. vanilla extract

Preheat oven to 375.

Grease cookie sheets

Beat egg whites until stiff.

Add cream of tartar and salt.  Beat until stiff.

Add sugar and beat until glossy.  Add vanilla (or any flavoring) . Add chocolate chips, nuts or raisins if desired.

Drop on greased sheet.  Place in preheated oven and turn off the oven.  Leave in the oven 4-6 hours or over night.

Bake at 375 for 9 minutes.

• 1/2 cup butter or margarine, softened
• 1/2 cup shortening
• 1 cup confectioners’ sugar
• 1 egg
• 1 1/2 tsp. almond extract
• 1 tsp. vanilla
• 2 1/2 cup all-purpose flour
• 1 tsp. salt
• 1/2 tsp. red food color
• 1/2 cup granulated sugar

Heat oven to 375.

Mix thoroughly butter, shortening, confectioners’ sugar, egg and flavorings.  Blend in flour and salt.  Divide dough in half; blend food color in one half.

Shape 1 teaspoon dough from each half into 4″ rope.  For smooth, even ropes, roll them back and forth on lightly floured board.  Place ropes side by side; press together lightly and twist.  Complete cookies one at a time.  Place on ungreased baking sheet.  Curve top down to form handle of cane.

Bake about 9 minutes or until set and very light brown.  Immediately sprinkle cookie with sugar;  remove from baking sheet.

Bake at 350 for 50 -60 minutes

• 1 box yellow cake mix
• 1 small box instant vanilla pudding
• 4 eggs
• 1 cup oil
• 1 cup milk
• 6-12 oz. chocolate chips

Mix together first 5 ingredients; then fold in the chocolate chips.  Pour into greased bundt pan.

Bake at 350 for 50 -60 minutes. (Optional: sprinkle with powdered sugar.)

If you would like this recipe, please email Micki’s daughter, Peggy.

Pegitz@gmail.com

If you would like this recipe, please email Micki’s daughter, Peggy.

Pegitz@gmail.com

If you would like this recipe, please email Micki’s daughter, Peggy.

Pegitz@gmail.com

Bake at 350 for 7-8 minutes

Batter:

• 1 box of lemon supreme cake mix
• 1/3 cup of vegetable oil
• 1 Tbl. lemon juice
•  2 eggs

Lemon frosting:

• 1 cup powdered sugar
• 2-3 tsp. lemon juice

Mix cake mix, oil, lemon juice and eggs together.  Roll into 1″ balls.

Bake at 350 for 7-8 minutes.  Do NOT overbake.

When cool, frost with lemon icing

Bake at 350 for 20 minutes

Makes 60 cookies

• 1 cup butter
• 1/4 cup white sugar
• 1 Tbl. vanilla
• 2 cups plain flour
• 2 cups broken pecan pieces
• Confectioner’s sugar

Mix ingredients.  Refrigerate until it isn’t gooey.  Roll into small balls.

Bake at 350 for 20 minutes.

Immediately, when removed from the oven, roll into confectioner’s sugar.

Bake at 325 for 25 minutes

Makes 2 dozen bars

Pastry:

• 1 – 4 oz. package of cream cheese
• 1/2 cup butter
• 1 cup flour

Let cream cheese and butter soften at room temperature; blend.  Stir in flour. Chill slightly for about 1 hour.  Shape into 2 dozen 1″ balls.  Place in 1 3/4″ muffin tins.  Press dough on bottom.

Filling:

• 3/4 cup brown sugar
•  1 Tbl vanilla
• 2/3 cups chopped pecans
• dash of salt

Beat eggs, sugar, butter, vanilla and salt until smooth.  Divide pecans among pastry shells.  Add egg mixture and top with remaining pecans.

Bake at 325 for 25 minutes or until filling is set.

• 1 stick butter