Things needed:Things needed:

1.1. 1 cup unsweetened cocoa powder1 cup unsweetened cocoa powder

2.2. 2 cups of white sugar2 cups of white sugar

3.3. ½ cup of vegetable oil½ cup of vegetable oil

4.4. 4 eggs4 eggs

5.5. 2 teaspoons vanilla extract2 teaspoons vanilla extract

6.6. 2 cups all- purpose flour2 cups all- purpose flour

7.7. 2 teaspoons baking powder2 teaspoons baking powder

8.8. ½ teaspoon salt½ teaspoon salt

9.9. ½ cup confectioners’ sugar½ cup confectioners’ sugar

Directions:Directions:

1.1. In a medium bowl, mix together cocoa, In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours. dough, and chill for at least 4 hours.

2.2. Preheat oven to 350 degrees F (175 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with degrees C). Line cookie sheets with parchment paper. Roll dough into one inch parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar Coat each ball in confectioners' sugar before placing onto prepared cookie before placing onto prepared cookie sheets. sheets.

3.3. Bake in preheated oven for 10 to 12 Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for minutes. Let stand on the cookie sheet for a minute before transferring to wire racks a minute before transferring to wire racks to cool.to cool.

Things needed:Things needed:

1.1. 1 cup of butter1 cup of butter

2.2. 1 Teaspoon vanilla extract1 Teaspoon vanilla extract

3.3. 6 tablespoons of confectioners’ 6 tablespoons of confectioners’ sugarsugar

4.4. 2 cups all- purpose flour2 cups all- purpose flour

5.5. 1 cup chopped walnuts1 cup chopped walnuts

6.6. 1/3 cup confectioners’ sugar for 1/3 cup confectioners’ sugar for decorationdecoration

Directions:Directions:

1.1. Preheat oven to 350 degrees F (175 Preheat oven to 350 degrees F (175 degrees C).degrees C).

2.2. In a medium bowl, cream butter In a medium bowl, cream butter and vanilla until smooth. Combine and vanilla until smooth. Combine the 6 tablespoons confectioners' the 6 tablespoons confectioners' sugar and flour; stir into the butter sugar and flour; stir into the butter mixture until just blended. Mix in the mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches inch balls, and place them 2 inches apart on an ungreased cookie sheet. apart on an ungreased cookie sheet.

3.3. Bake for 12 minutes in the Bake for 12 minutes in the preheated oven. When cool, roll in preheated oven. When cool, roll in remaining confectioners' sugar. I remaining confectioners' sugar. I also like to roll mine in the sugar a also like to roll mine in the sugar a second time. second time.

Things needed:Things needed:

1.1. 1 (12 ounce) package vanilla wafers1 (12 ounce) package vanilla wafers

2.2. 2 (8 ounce) packages cream cheese 2 (8 ounce) packages cream cheese

3.3. ¾ cup white sugar ¾ cup white sugar

4.4. 2 eggs2 eggs

5.5. 1 teaspoon vanilla extract 1 teaspoon vanilla extract

6.6. 1 (21 ounce) can cherry pie filling1 (21 ounce) can cherry pie filling

Directions:Directions:

1.1. Preheat oven to 350 degrees F (175 Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin degrees C). Line miniature muffin tins (tassie pans) with miniature tins (tassie pans) with miniature paper liners. paper liners.

2.2. Crush the vanilla wafers, and place Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla 1/2 teaspoon of the crushed vanilla wafers into each paper cup. wafers into each paper cup.

3.3. In a mixing bowl, beat cream In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature light and fluffy. Fill each miniature muffin liner with this mixture, almost muffin liner with this mixture, almost to the top. to the top.

4.4. Bake for 15 minutes. Cool. Top with Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling. a teaspoonful of cherry pie filling.

Things needed:Things needed:

1.1. 8 fresh peaches - peeled, pitted and sliced 8 fresh peaches - peeled, pitted and sliced into thin wedges into thin wedges

2.2. 1/4 cup white sugar 1/4 cup white sugar

3.3. 1/4 cup brown sugar 1/4 cup brown sugar

4.4. 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon

5.5. 1/8 teaspoon ground nutmeg 1/8 teaspoon ground nutmeg

6.6. 1 teaspoon fresh lemon juice 1 teaspoon fresh lemon juice

7.7. 2 teaspoons cornstarch 2 teaspoons cornstarch

8.8. 1 cup all-purpose flour 1 cup all-purpose flour

9.9. 1/4 cup white sugar 1/4 cup white sugar

10.10. 1/4 cup brown sugar 1/4 cup brown sugar

11.11. 1 teaspoon baking powder 1 teaspoon baking powder

12.12. 1/2 teaspoon salt 1/2 teaspoon salt

13.13. 6 tablespoons unsalted butter, chilled and 6 tablespoons unsalted butter, chilled and cut into small pieces cut into small pieces

14.14. 1/4 cup boiling water 1/4 cup boiling water

Mix together:Mix together:

1.1. 3 tablespoons white sugar 3 tablespoons white sugar

2.2. 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon

Directions:Directions:

1.1. Preheat oven to 425 degrees F (220 Preheat oven to 425 degrees F (220 degrees C). degrees C).

2.2. In a large bowl, combine peaches, 1/4 cup In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes. preheated oven for 10 minutes.

3.3. Meanwhile, in a large bowl, combine flour, Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir until mixture resembles coarse meal. Stir in water until just combined. in water until just combined.

4.4. Remove peaches from oven, and drop Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and entire cobbler with the sugar and cinnamon mixture. Bake until topping is cinnamon mixture. Bake until topping is golden, about 30 minutes. golden, about 30 minutes.

Things needed:Things needed:

1.1. 2 tablespoons butter 2 tablespoons butter

2.2. 2 tablespoons all- purpose flour2 tablespoons all- purpose flour

3.3. 1 teaspoon salt1 teaspoon salt

4.4. 1 teaspoon white sugar1 teaspoon white sugar

5.5. ¼ cup onion, diced¼ cup onion, diced

6.6. 1 cup sour cream1 cup sour cream

7.7. 3 (14.5 ounce) cans French style 3 (14.5 ounce) cans French style green beans, drainedgreen beans, drained

8.8. 2 cups shredded Cheddar Cheese 2 cups shredded Cheddar Cheese

9.9. ½ cup crumbled buttery round ½ cup crumbled buttery round crackerscrackers

10.10. 1 tablespoon butter, melted1 tablespoon butter, melted

Directions:Directions:

1.1. Preheat oven to 350 degrees F (175 Preheat oven to 350 degrees F (175 degrees C). degrees C).

2.2. Melt 2 tablespoons butter in a large Melt 2 tablespoons butter in a large skillet over medium heat. Stir in skillet over medium heat. Stir in flour until smooth, and cook for one flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and sour cream. Add green beans, and stir to coat. and stir to coat.

3.3. Transfer the mixture to a 2 1/2 quart Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded casserole dish. Spread shredded cheese over the top. In a small bowl, cheese over the top. In a small bowl, toss together cracker crumbs and toss together cracker crumbs and remaining butter, and sprinkle over remaining butter, and sprinkle over the cheese.the cheese.

4.4. Bake for 30 minutes in the Bake for 30 minutes in the preheated oven, or until the top is preheated oven, or until the top is golden and cheese is bubbly. golden and cheese is bubbly.