2 sticks butter
3/4 c powdered sugar
1 T vanilla
1/2 t salt
3 c flour
16 oz white chocolate chips
1/2 c finely chopped nuts

Mix well, shape into balls on ungreased cookie sheet. Bake 10-12 minutes at 375. Sift powdered sugar over hot cookies.

2 small boxed of frozen strawberries, partially thawed
1 large can crushed pineapple, undrained
3 medium bananas, mashed
1/2 c to 3/4 c chopped pecans
16 oz sour cream
1 c hot water
1 large (or 2 small) pkg strawberry jello

Mix strawberries, pineapple, bananas, and pecans. Dissolve jello in hot water and pour into fruit mixture. Pour half the mixture into serving dish and jell until firmed (about 1 hour).

Spread sour cream over jellied half and add remainder of mixture over the sour cream. Return to refrigerator to jell.

1 angel food cake, mix or scratch
1 pkg instant vanilla pudding
1 c milk
1 c whipped cream
1 box strawberry danish desert
1 c water
1 pt strawberries

After cake is baked and cold, cut in half. Prepare pudding mix using only 1 cup of milk. After its thick, add whipped cream. Spread on bottom layer and replace top. Cook dessert mix and water until thick, then cool. Add strawberries and whipped cream and spread on cake.

4 packages refrigerated biscuits, each cut into 4 pieces.

Shake in mixture of 3/4 c sugar and 3/4 t cinnamon. Put 1/2 of the balls into well greased bundt pan. Pour half of boiled mixture over 1st layer. Repeat with left overs.

Boiled mixture:
1 c sugar
1 stick oleo
2 T water
1 t cinnamon

Bake at 350 for 25-30 minutes.

12 slices of bread
1/2 pound cheddar or colby cheese
2 c ham, cubed
10 eggs, beaten
2 1/2 c milk
1/2 t salt
1/2 t dry mustard
1 stick oleo, melted

Cube 8 slices of bread and place in the bottom of 9×13 pan. Cover with grated cheese and cubed ham. Mix together eggs, milk, salt, mustard and pour over bread/cheese/ham. Add last slices of bread, cubed. Pour melted margarine over all. Refrigerate over night. Bake uncovered for 1 hour at 350.

Serves 12.

1 small box strawberry jello (3 oz)
1 1/2 c boiling water
1 box frozen strawberry (10 oz)
1/2 cool whip

Add jello to boiling water.
Add frozen strawberries (with juice of berries), let set until almost set then stir in cool whip. Refrigerate at least 2 hours.

Great to make a day ahead of time.

1 stick butter or margarine
1 pound box of powdered sugar
2 c peanut butter
3 c rice krispies

Mix by hand and form into small balls.

12 oz package chocolate chips
1/2 bar parafin wax

Melt chocolate and wax together over hot water. Dip balls into chocolate mixture. Place on wax paper to cool.

Makes 60.

Mix together:
1 t garlic powder
3# hamburger
1 c milk
2 c oatmeal
2 eggs
1 t salt
1/2 t pepper
1/2 t chili powder
1 t Worcestershire
1 t onion powder

Sauce:
2 c brown sugar
2 c ketchup
1 t Worcestershire
2 t mustard

Arrange meatballs in baking pan. Drizzle with part of the sauce. Bake 1 hour at 350. Put in slow cooker with remaining sauce.

Makes 65-70 balls.

1 c butter buds
2 egg beaters
1 c sugar or 1/2 c sugar + 6 packs sweet-n-low
1 t cinnamon
1 c brown sugar
1/2 t nutmeg
1 c brown sugar
2 t vanilla
1/2 t baking powder
1 t baking soda
2 c flour
2 c quick oatmeal
2 c rice krispies
1 c grape nut cereal
1 c raisins (optional)

Cream together butter, sugar, eggs. Add flour, cinnamon, nutmeg, making powder, and soda. Stir in remaining ingredients.

Spray cookie sheet, bake at 350 for 10-13 minutes.

Makes 6 dozen.

Cream Together:
2 c flour (240 grams)
2 c sugar
1 t soda
1/2 t salt
1 t vanilla
1/2 c sour cream
2 eggs

Boil 1 cup margarine, 1 cup water, and 2T cocoa and add to cream.

While still hot, pour in 15x9x2 pan, greased and floured. Bake at 350 for 20 minutes.

Frosting:
1 stick oleo
4 T cocoa
1/2 c milk

Bring to boil and let cool slightly.
Add 1 t vanilla, 1 box powdered sugar (453 grams.) Spread on cake as soon as it comes from the oven.