Dill Vegetable Dip

This is a wonderful dip for veggies. It takes just a few minutes to mix up but does require chilling time for the flavors to blend together. It's best if it can be made the night before and chilled overnight. But I have made it early in the morning and served it with dinner. I found this recipe on Allrecipes.com.

Ingredients:

1 cup sour cream

1/2 cup mayonaise

1 tablespoon finely chopped onion ( I use 1 1/2 tsp. of dried minced onion)

2 teaspoons dried parsley flakes

1 teaspoon dill weed

1 teaspoon season salt

Assorted fresh vegetables

Combine the first six ingredients; mix well. Cover and refrigerate. Serve with vegetables.

Chocolate Ice Cream

This is another recipe from my mom. I'm not for sure where she got it but I think she may have gotten it from Food Network. I believe it's an Emeril Lagasse recipe, but I'm not for sure. I do know for sure it is very good and one we make all the time. This is a no cook, no egg recipe that you can whip up quickly. So, there is no need to plan ahead to allow for cooking and cooling times. Just mix and pour into your ice cream maker.

Ingredients:

2 cups heavy whipping cream

2 cups chocolate milk

1 1/2 cups chocolate syrup

2 cans evaporated milk

1 can sweetened condensed milk

1 cup bittersweet chocolate shavings, chopped fine(optional) - ( I just use mini chocolate chips)

**1 - 2 teaspoons Danncy Vanilla(optional - this is not in the original recipe, I add this)

Combine whipping cream, chocolate milk, chocolate syrup, evaporated milk, sweetened condensed milk and vanilla (if using)in a large bowl. Mix well. Chill for 4 to 6 hours - I have never done this and it always turns out great. Pour into ice cream maker. Follow your ice cream maker's directions. When ice cream begins to set, add shavings, if desired - I have never done this either. I just mix my mini chocolate chips right in at the beginning.

**Danncy Vanilla is a Mexican vanilla that is wonderful. It's the only vanilla I use. The only problem with it is that it has to be ordered off the internet as it is not available in stores, at least not in my area. I usually purchase it off E-bay. It's pricey, but so worth it. It lasts a long time as you usually get a 33.8 oz. bottle.

Monkey Bread

I found this recipe from Cooks.com years ago. It's been my go to recipe for Monkey Bread ever since. It has a wonderful sauce that is poured on before baking.

Ingredients:

1 3/4 cup sugar

2 tsp. cinnamon

3/4 cup butter

1/4 cup evaporated milk

1/2 cup brown sugar

4 (10 oz.) cans refrigerated biscuits ( I can't get 10 0z so I just use the 7 0z)

In a 1 1/2 quart saucepan combine 1 cup sugar, 1 1/2 teaspoons cinnamon, butter, milk and brown sugar. Bring to a boil. Combine 3/4 cup sugar and 1/2 teaspoon cinnamon. Cut biscuits in half. (Most of the time, I cut them in quarters. In the picture, I used frozen yeast rolls which I thawed. Refrigerated biscuits are better.) Coat with sugar mixture and layer in bundt pan. Spread remaining sugar over biscuits. Pour sauce over biscuits. Bake at 350 degrees for 40 - 45 minutes.

Hot Pretzels

This recipe is from the Crafters' Marketplace Cookbook from Shipshewana, Indiana. These pretzels are a family favorite. They come pretty close to our favorite pretzels that we would buy in Shipshewana from Jo Jo's Pretzels. At least according to what we remember, it's been a long time since we have had one of those delicious treats.

Ingredients:

1/3 cup brown sugar( I double this to 2/3 cup because Jo Jo's Pretzels were sweeter)

1 pkg. yeast(2 tablespoons)

1 1/2 cup warm water

5 cups flour

Boil:

3 cups water ( I double this to 6 cups as 3 didn't seem to be enough the pan I use)

3 tablespoons baking soda(I double this to 6 tablespoons)

Mix sugar, yeast, and water, then set aside for 5 minutes. Add flour. Stir until dough no longer sticks to the bowl. Turn out onto floured surface and knead until elastic. ( I do all this in my Kitchen Aid Stand Mixer) Pull off golf -ball sized pieces and form into pretzel shapes. Drop into boiling water. Cook until it rises to the top. (I have had to gently stir them to unstick them from the bottom of the pan, I don't let them boil for more than 30 seconds) Remove for the water; place on greased pan. Sprinkle with salt( I do not sprinkle mine with salt until after I remove them from the oven.) Bake at 475 degrees for 8 minutes. After I take them out of the oven, I brush them with melted butter then sprinkle with Kosher salt.

Nestle's Chunky Pecan Pie Bars

These bars are so good. The taste of pecan pie with chocolate.

Ingredients:

For Crust:

1 1/2 cups all purpose flour

1/2 cup (1 stick) butter, softened

1/4 cup packed brown sugar

For the Filling:

3 large eggs

3/4 cup corn syrup

3/4 cup sugar

2 tablespoons butter

1 teaspoon vanilla extract

1 3/4 cups (11.5 oz pkg.) Nestle Toll House Semi- Sweet Chocolate Chunks

1 1/2 cups pecans, coarsely chopped

Preheat oven to 350 degrees. Grease 9x13 baking pan. For the crust, beat together the flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. Bake for 12-15 minutes or until lightly browned. For the filling, beat together eggs, corn syrup, sugar, butter and vanilla in medium bowl with wire whisk. Stir in Chunks and nuts. Pour evenly over baked crust. Bake for 25 -30 minutes or until set. Cool in pan, cut into bars.

Southern Living Magazine's Breakfast Casserole

This is a very good breakfast casserole. Easy to make. Just plan ahead as it does need to chill for at least 8 hours or overnight.

Ingredients:

1 pound ground pork sausage

10 white bread sandwich slices, cubed

2 cups shredded sharp cheddar cheese( I used mild cheddar and more like 4 cups of cheese)

6 eggs

2 cups milk

1 teaspoon salt

1 teaspoon dry mustard

1/4 teaspoon worcestershire sauce

Cook sausage in skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Place bread cubes in a lightly greased 9x13 inch baking dish; sprinkle bread evenly with cheese, and top with sausage. Whisk together eggs and remaining ingredients; pour evenly over sausage mixture. Cover and chill casserole for 8 hours. Let stand at room temperature for 30 minutes before baking. Bake at 350 degrees fro 45 minutes or until set. Let stand 5 minute before serving.

Chocolate Fudge Butterfinger Cookies

I got this recipe from Picky Palate at http://picky-palate.com. This is the third cookie recipe that I have made from this site and so far her cookie recipes have been wonderful. This cookie is rich and very chocolaty. The only change I would make is that I would add more crushed Butterfingers. I didn't have king size candy bars so I used 14 snack size. I think I would up that to at least 16 which would be two of the 8 count packages of the snack size. Also, this recipe uses a lot of cocoa. I really thought it was a typo and decided to try it anyways, it was not a typo. You really do use 1 1/4 cups of cocoa.

Ingredients:

1 cup butter, softened

1 cup sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

1 3/4 cup flour

1 1/4 cup cocoa powder

2 teaspoons baking soda ( I left this out, I almost never put baking soda in my cookies)

1/4 teaspoon salt

2 king size Butterfinger bars, crushed

1 1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, cream together the butter and sugars until light and fluffy( I just mixed until combined really well). Slowly add eggs and vanilla until well combined. In another bowl, combine the flour, cocoa, baking soda, and salt. Slowly add to wet ingredients(the batter will be thick) then stir in crushed Butterfingers and chocolate chips. Using a medium scoop, drop by rounded spoonfuls onto cookie sheet. Bake for 9-11 minutes, should still be soft in the center. Allow cookie to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Pioneer Woman's Perfect Potatoes au Gratin

This is a recipe that I got off of Pioneer Woman's website at http://thepioneerwoman.com/. She has a wonderful recipe collection and many have become favorites around here. I probably should get around to posting those recipes, it's just a matter of finding the pictures on the computer. I liked these and they were good but I still prefer my mom's recipe for scalloped potatoes. I think this recipe is more scalloped potatoes that are topped with some cheese then an au Gratin recipe. In my house growing up, au Gratin potatoes had way more cheese and was mixed in with the potatoes not just sprinkled on top. This is a very good recipe if you are looking for a change from regular scalloped potatoes or something new to try.

Ingredients:

4 whole russet potatoes, scrubbed clean

2 tablespoons butter, softened( I used vegetable oil as I used my Pampered Chef stoneware baking dish)

1 1/2 cups heavy cream

1/2 cup whole milk(I used 2% because that's what I always have on hand)

2 tablespoons flour

4 cloves of garlic, finely minced ( I used dried minced garlic)

1 teaspoon salt

freshly ground pepper to taste

1 cup sharp cheddar cheese, freshly grated

Preheat the oven to 400 degrees. Smear softened butter all over bottom of baking dish. Slice potatoes, then cut slices into fourths. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt and plenty of freshly ground pepper. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3-5 more minutes, until cheese is melted and bubbly. Allow to stand for a few minutes before serving by the spoonful.

Baker's Dozen Yeast Rolls

This recipe is in the January/February 2010 edition of Simple and Delicious Magazine. I have subscribed to this magazine for years. They are a sister magazine to Taste of Home and they have wonderful recipes. This edition is full of many recipes that I will be trying. These rolls were very good and very easy to make. I used my kitchen aid stand mixer to do all the mixing and kneading. The only thing I would do different next time is bake them for a little bit longer. They were done but seemed to be doughy in texture still. The topping that goes on them is wonderful. My kids gobbled these down and loved the topping even though the ingredients didn't seem like they would go together well, they do. This recipe uses quick rise yeast which is incorporated with dry ingredients unlike regular yeast which is dissolved into the wet ingredients. I prefer quick rise yeast over regular yeast.

Ingredients:

2 - 2 1/2 cups all purpose flour

2 tablespoons sugar

1 pkg. (1/4 oz.) quick-rise yeast

1/2 tsp salt

3/4 cup warm water (120 degrees to 130 degrees)

2 tablespoons plus 4 teaspoons butter, melted, divided

3/4 cup shredded sharp cheddar cheese

2 teaspoons honey

1/8 teaspoon garlic salt

In a large bowl, combine 1 1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons melted butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes(I did this in my kitchen aid stand mixer). Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9 inch round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375 for 11-14 minutes ( next time I make these I will bake for 20 minutes) or until lightly browned. Combine the honey, garlic salt, and remaining butter; brush over rolls. Remove to a wire rack to cool.

Texas Sheet Cake

This is one of my most favorite recipes. This cake is so easy to make and it tastes great. The best part about it is that it is quick to make and you don't have to wait for the cake to cool down before you frost it. Usually this cake is made in an 11x15 pan but I've made in a 9x13 pan and just baked it a little longer and it turned out great.

Ingredients for cake:

2 cups flour

2 cups sugar

1 tsp salt

2 sticks butter

1 cup water

3 tablespoons cocoa

2 eggs

1/2 cup buttermilk

1 teaspoon baking soda

In a bowl mix together the flour, sugar, and salt. Set aside. In a saucepan, add butter, water, and cocoa. Bring to a boil, stirring frequently. Add this mixture to the flour mixture. In another bowl mix together the eggs, buttermilk and baking soda. Then add to the flour mixture. Pour into a greased 11x15 pan and bake at 350 degrees for 20-25 minutes.

Ingredients for frosting:

1 stick butter

3 tablespoons cocoa

6 tablespoons milk ( I use buttermilk)

1 teaspoon vanilla

1 box confectioners sugar

In a saucepan (I use the same pan that I heated the water, butter, and cocoa in for the cake), melt butter, cocoa, and milk. As soon as butter is melted, remove from heat and whisk in vanilla and powdered sugar. Pour frosting over hot cake, do not let cake cool.

Alfredo Sauce

This is my brother's recipe for alfredo sauce. You can add cooked chicken or shrimp. I usually cut up boneless skinless chicken breasts into bite size pieces and saute until done. Then I remove them from the pan and keep warm. In the same pan, I make this sauce and add the cooked chicken or shrimp in at the end. I don't measure my spices, I just sprinkle them in. I go very lightly on the red pepper flakes as I don't want this too spicy.

Ingredients:

1 1/2 cups milk (I use 2% milk)

1 cup heavy whipping cream

1 tablespoon mince garlic ( this an estimate, I usually just sprinkle in dried minced garlic, so if you use fresh garlic you may want to reduce this to 1/2 tablespoon)

1 tablespoon butter

1 tablespoon flour

1 6 oz bag shredded parmesan cheese (not the powder stuff in the green can)

Basil

Italian seasoning

Parsley ( I use dried)

Red pepper flakes

Salt

black pepper

Melt butter in saucepan with garlic and cook for about a minute. Add in flour and mix for a light blonde roux cooking for about 2 minutes. Slowly add milk in, whisking to prevent lumps. Add sprinkling of salt and then add cream. Sprinkle in basil, italian seasoning, parsley, red pepper flakes and black pepper. Stir to combine. And cook for about 5-10 minutes, stirring frequently. Wisk in half the bag of parmesan cheese ( I don't measure this either, I just grab one or two handfuls and toss it in.) Stir until cheese is melted. Add cooked chicken or shrimp. Serve over pasta of your choice.

Chicken Tortilla Soup Like Max and Erma's

I found this recipe one evening after having a bowl of Chicken Tortilla Soup at Max and Erma's. It was so good but I didn't want to have to go to the restaurant just to have this soup. I figured there must be copycat recipe on the internet and of course there was. This recipe is from Robbie's Recipe Collection at http://recipes.robbiehaf.com. It tastes very similar to the restaurant version, in fact, I've never been back to the restaurant.

Ingredients:

1/4 cup butter or margarine

1/4 cup flour

3 cups chicken broth

1 cup milk ( I use 1/2 cup milk and 1/2 cup heavy cream)

8 oz. Velveeta - cubed

10 oz. can RoTel tomatoes and chilies

2 cups cooked chicken, shredded ( I don't shred my chicken, I prefer chunks instead)

1 tsp. cumin

1 tsp. chili powder

salt and pepper to taste

flour tortillas - as needed, about 4-6 or Fritos

shredded colby jack cheese or mexican blend cheese (I use cheddar) - as needed

In a pot, melt butter over medium heat. Stir in flour and cook, stirring often for 3 minutes. Slowly whisk in small amounts of chicken broth at a time, then whisk in milk. Stir in the spices (the orginal recipe says to stir in the spices after adding the Velveeta, I find it easier to add them in after the milk as they do not clump up like they do when the Velveeta is added first). Reduce heat to low and stir in Velveeta cubes, stir until melted. Stir in RoTel and chicken. Once the soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally. For the tortilla strips, cut tortillas into strips and deep fry in 350 degree vegetable or peanut oil until golden, then drain on cooling racks. I never use tortilla strips, I find that Fritos taste just as good and saves me some time. Ladle soup into bowls and top with shredded cheese and tortilla strips or Fritos.

Chicken and Stuffing Bake

Chicken and Stuffing Bake is an easy casserole that is just good comfort food. I got this recipe from my mom years ago and I am not for sure where she got it from. Also, I just made up the name because she just gave me the ingredients list. My picture is of a half a batch not a full one. This is a great recipe if you have left over cooked chicken.

Ingredients:

Cooked chicken(about 4 boneless, skinless chicken breasts)

2 cans of cream of chicken soup

1/2 can(6oz) of evaporated milk

Stove Top Stuffing Mix - made according to directions ( I always use 2 boxes for a full batch, I don't think one is enough)

season salt and pepper to taste

Mix chicken, soup, milk, season salt and pepper. Place in greased 9x13 baking dish and top with cooked stuffing. Bake at 350 degrees for 30 minutes.

Shrimp Cheese Ball

This recipe has been in my family for years. My mom always served it up at Christmas time and New Years Eve. I always looked forward to this dip.

Ingredients:

6 oz cream cheese softened

1 tsp. lemon juice

1 tsp. finely chopped onion

1 1/2 tsp. mustard

dash of salt and pepper

1 can of shrimp, drained (It's best to use a good quality canned shrimp. I used the Great Value brand from Walmart and it was not as good.)

finely chopped pecans to roll cheese ball in, optional

crackers of your choice

Mix all ingredients except pecans together. Refrigerate. As you can tell from my photo I did not shape the dip into a ball. That was because I was just serving this at home. For a prettier presentation you can shape the dip into a ball and roll in finely chopped pecans. Also, this dip does need to be made up ahead of time as it needs to chill for a few hours for the flavors to come together. Serve with your favorite crackers. My favorite crackers to serve with this dip is Wheat Thins.

Easy Ham and Cheese Appetizer Sandwiches

I found this recipe on Allrecipes.com but changed it up to suit our tastes. These little sandwiches have quickly become a family favorite and I serve them up for meals not just as appetizers. I read in the comments section of Allrecipes.com for this recipe that once the sandwiches are put together you can freeze them at that point. Then when you need a quick meal or appetizer just pull them out of the freezer to thaw and bake as directed.

Ingredients:

1 cup butter (2 sticks) softened

1 -2 tsp. of onion powder ( I don't measure this, so this is just a guess as to the amount I use, I just sprinkle it in.)

1 tablespoon of Worcestershire sauce

2 tablespoons of prepared Dijon style mustard

2 (12oz.) packages white party rolls

1 pound sliced honey ham from the deli

1 package or 12 slices of swiss cheese

Preheat the oven to 350 degrees. In a medium bowl, mix together the butter, onion powder, worcestershire sauce, and dijon mustard. Slice rolls in half horizontally and set aside tops. Arrange bottoms in a single layer in 11x15 baking dish. Spread bottoms with the butter mixture. Top with ham and swiss cheese. Replace tops. Cover with foil and bake 10-12 minutes or until cheese is melted(The baking time has always been more like 15-20 minutes in my oven).

Ranch Dip

This is an easy and yummy dip. It only takes 5 ingredients and is so simple to make. Serve it with your favorite crackers. Our favorite crackers to serve with it are the Keebler Club Snack Sticks in original and honey wheat flavors.

Ingredients:

1 1/2 cups mayonnaise

1/2 cup milk

1 8oz. package of cream cheese

1 envelope of Hidden Valley Ranch Dressing mix

1 8oz fancy shredded cheddar cheese

Mix the first 4 ingredients in stand mixer or with hand mixer. Stir in cheddar cheese. Serve with your favorite crackers.

Holiday Monster Cookies

I saw this recipe yesterday at Tasty Kitchen.com and I just got done making them. They are so good. They are so pretty, too. They are a flourless cookie, which intrigued me and all the ingredients of oatmeal, peanut butter, coconut, chocolate chips, and m&ms.

Ingredients:

1/2 cup butter, softened

1 cup sugar

1 1/4 cup packed brown sugar

3 large eggs

1 tsp. vanilla extract

2 tsp. baking soda ( I normally leave out baking soda in all my cookies but I added it in these and would not leave it out)

1 1/4 cup creamy peanut butter

4 1/2 cups old fashioned rolled oats ( I used quick cooking)

1/2 cup sweetened flaked coconut

1/2 cup chocolate chips

1 cup M&Ms, divided

Preheat your oven to 325 degrees. According to the recipe on Tasty Kitchen you mix the ingredients together in the order listed but reserve half of the M&Ms. I creamed the butter and sugars, added eggs and vanilla. Then I added the baking soda, peanut butter, oats, and coconut and mixed. Next, I added the chocolate chips and 1/2 cup M&Ms and mixed. Drop by rounded tablespoons(I used my medium cookie scoop) onto baking sheet. Flatten slightly with a fork dipped in cold water. Press a few of the reserved M&Ms into the top of the cookies that have no M&Ms showing( I did this on all the cookies and ended up needing a little more than 1/2 cup). Bake 10-12 minutes, until barely golden brown around the edges. These cookies are best slightly under-done, so err on the side of taking them out too soon rather than letting them get overdone.

My Amish Friend's Carmel Corn

I got this recipe off of Allrecipes. com. I made just a few changes. It's the best carmel corn.

Ingredients:

7 quarts plain popped popcorn ( I use corn pops located in the chip aisle because there are no kernels or hulls to deal with and my family just prefers it over regular popcorn in this recipe.)

2 cups dry roasted peanuts, optional ( I use 1 cup pecans and 1 cup almonds)

2 cups brown sugar

1/2 cup light corn syrup

1 teaspoon salt

1 cup margarine ( I use butter)

1/2 teaspoon baking soda

1 teaspoon vanilla extract

Preheat the oven to 250 degrees. Place the popcorn into two shallow greased baking pans and add peanuts if using. Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly. Remove from heat, and stir in baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans and stir to coat. Don't worry too much at this point about getting all of the corn coated. Bake for 1 hour, stirring every 15 minutes. Line counter with waxed paper. Dump the corn onto the wax paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Seafood Gumbo

This is my mom's recipe for gumbo. She was born in New Orleans, LA. This is a wonderful recipe. We have gumbo at every holiday meal because that was the tradition passed down in my mom's family. Unfortunately, measurements were never used, it is just thrown together. I don't measure either except for the butter and flour for the roux. So, the measurements listed are just estimates. This makes a large batch. Also, chicken can be substituted for all the seafood in this recipe for a batch of chicken gumbo. Another version I make is shrimp and chicken. For the batches made with chicken, I just use 5 or 6 uncooked boneless skinless chicken breasts cut up into bite size chunks.

Ingredients:

4 tablespoons butter

4 tablespoons flour

1/2 to 1 cup chopped green pepper

1 cup chopped celery

1 cup chopped onion

1 to 2 tsp of dried garlic pieces, if using fresh garlic I use 3 or 4 cloves

1 to 2 bay leaves - I always use 2

3 to 5 teaspoons of Old Bay seasoning ( I just sprinkle it out of the can so I have never measured this, I just know when it looks right)

1/2 lb smoked sausage, cut into bite size pieces

8 cups chicken broth

2lbs peeled, uncooked shrimp

1lb crab meat( I get this at Sam's club in the meat department)

2 to 3 teaspoons of File (I buy Tony Chachere's Gumbo File in the spice aisle and I just sprinkle it in just before serving and have never measured this)

3 to 4 teaspoons of Kitchen Bouquet - this is for coloring and making the gumbo a more brown color.

1 - 2 teaspoons of cajun spice, optional( This is something I don't measure either and just sprinkle in just a bit, we don't like our gumbo too spicey but we do like to have just a tiny bit of spice.)

Cooked white rice

Melt butter in large stockpot and add flour. When roux is the color of peanut butter add green peppers, onions, celery, and garlic. Cook until soft, about 8 minutes. Add bay leaves, Old Bay seasoning, cajun spice and sausage. Cook until sausage for about 5 or so minutes, you just want to brown it a bit. Then slowly add chicken broth. Stir in kitchen bouquet until a nice brown color. You do not want to add too much as it will change the flavor of the gumbo so it is best to start out with a teaspoon or 2 and stir. If the color is still too light continue to add some kitchen bouquet but make sure to stir after each addition. Then add peeled, uncooked shrimp and crab to gumbo(or chicken if using instead of the seafood). Allow to simmer for 2 hours. Just before serving add the gumbo file. Serve over cooked white rice.

No Bake Peanut Butter Cookies

I found this recipe a few years ago on Christmas-Cookies.com but they call them Peanut Butter Oatmeal Drops. They are a peanut butter version of the chocolate no bake cookies. These are a family favorite and well liked whenever I bring them to potlucks.

Ingredients:

1/2 cup butter

2 cups light brown sugar, firmly packed

1/2 cup milk or evaporated milk (I always use milk)

pinch of salt

1/2 cup peanut butter

1 teaspoon vanilla extract

3 cups quick cooking rolled oats

Line two baking sheets with waxed paper. In a large heavy saucepan combine the butter, brown sugar, milk and salt. Bring mixture to boil over medium heat, stirring occasionally, until mixture comes to a full rolling boil. Without stirring, let mixture boil for exactly 3 minutes. Immediately remove from heat. Stir in peanut butter and vanilla, stirring until peanut butter has melted. Quickly stir in oats, mix well. Working fast, drop mixture by tablespoons onto prepared baking sheets. Allow to cool and become firm(this doesn't take long).