Try 'em, you might like 'em!

Simple but Tasty Ham Glaze 1/2 c. pure maple syrup 1/2 tsp. garlic salt or powder 1/2 c. barbeque sauce Just mix it all together. I use this for the spiral ham I make every year. Just pour it over your ham before you back it, making sure you get some inbetween each slice. Or if you're making a canned ham punch a few holes in the can and pour the glaze into them.

Green Bean Casserole 1 can cream of mushroom soup 1/2 c. milk Dash of pepper 2 cans any style green beans-drained 1 can Durkee French-fried onions In a casserole dish combine soup, milk, and pepper. Stir in the green beans and 1/2 of the Durkee onions. Bake at 350 for 25 minutes and stir. Top with the rest of the Durkee onions and bake for an additional 5 minutes to brown onions.

Sour Cream & Chive Potatoes (These are the best mashed potatoes I've ever tasted) 5lbs red potatoes milk as needed 1/2 stick butter 8 oz. cream cheese 1 c. sour cream 1 tbsp. chives 1 tbsp. garlic 1 tsp. seasoned salt Boil and mash potatoes, mix in the rest of the ingredients. Bake at 325 for 30 minutes. Simple as that! They are delicious!

The Ultimate Sugar Cookie (Crisco's Recipe) 1 1/4 c. sugar 1 c. butter crisco 1 tbsp. vanilla 3/4 tsp. baking powder 1/2 tsp. baking soda 2 eggs 1/4 c. pancake syrup 3 c. flour 1/2 tsp. salt Preheat oven to 375. Beat crisco and sugar add eggs, syrup, and vanilla. Beat well. Mix flour, baking soda, baking powder, and salt. Add gradually to your wet mixture. Divide dough into quarters and refrigerate 1 hour. Roll dough out and cut with cookie cutters. Bake for 5-9 minutes. Cool 2 minutes before removing from cookie sheet.

The Ultimate Chocolate Chip Cookie (Crisco's Recipe) 3/4 c. butter crisco 2 tbsp. milk 1 egg 1 tsp. salt 1 c. chocolate chips 1 1/4 c. brown sugar 1 tbsp. vanilla 1 3/4 c. flour 3/4 tsp. baking soda Preheat oven to 375. Mix crisco, brown sugar, milk, and vanilla. Beat in egg. Mix flour, salt, and baking soda, then mix it into your first mixture. Stir in chocolate chips. Make dough into balls of about 2 tbsp. Place 3 inches apart on a cookie sheet and bake for 8-10 minutes. Cool for 2 minutes before removing them from the sheet to foil.

Old Fashioned Pinwheels 1/2 c. butter 1 c. sugar 2 tsp. baking powder 1/4 tsp. salt 1 egg 2 tbsp. milk 1 1/2 tsp. vanilla 2 c. flour 1 oz. chocolate Beat butter in a large bowl on high for 30 seconds. Add sugar, baking powder, and salt. Beat until mixed. Beat in flour. Divide dough in half. Stir melted chocolate into one dough. Then divide each portion in half again. Roll one chocolate portion into a 9x5 rectangle, about 1/4 inch thick. Roll one portion of plain dough the same. Place the plain dough on top of your chocolate dough and pat together lightly. Roll dough up together. Chill for 4 hours, overnight, or freeze for 1 hour. Cut dough into 1/4 inch thick slices. Place 1 inch apart on greased cookie sheet. Bake at 350 for 8-10 minutes and cool on a rack.

Molasses Cookies 3/4 c. shortening 1 egg 1/2 tsp. cloves 1 tsp. cinnamon 1 c. sugar 2 tsp. baking soda 1/2 tsp. ginger 1/2 tsp. salt 1/4 c. molasses 2 c. flour Melt shortening and cool. Add sugar, molasses, & egg. Beat well. Mix your dry ingredients. Now mix your two mixtures together. Chill dough. Shape into balls and roll in sugar. Bake at 375 on a greased cookie sheet for 8-10 minutes.

Snickerdoodles 1/2 c. softened margarine 1 1/2 c. sugar 2 tsp. cream of tartar 1/4 tsp. salt 2 eggs 1/2 c. shortening 2 3/4 c. flour 1 tsp. baking soda 2 tbsp. sugar 2 tbsp. cinnamon Mix butter, shortening, sugar, and egg. Mix flour, cream of tartar, baking soda, & salt. Mix your two mixtures. Shape into balls. Mix your 2 tablespoons of sugar and cinnamon together and roll the balls in the mixture. Place 2 inches apart on an ungreased cookie sheet. Bake at 400 for 8-10 minutes.

Bedtime Bears (kids love these) 1/3 c. shortening 1 1/2 tsp. baking powder 1 tbsp. milk 1 3/4 c. flour 1/3 c. butter or margarine 1/4 tsp. salt 1 tsp. vanilla 3/4 c. sugar 1 egg 1/3 c. cocoa powder 32 cinnamon teddy grahams 2 tbsp. peanut butter Beat shortening and margarine on medium speed for 30 seconds. Add sugar, baking powder, and salt and mix. Add egg, milk, and vanilla. Then beat in your cocoa and flour. Divide dough in half and chill 2-3 hours. Roll into a 10 inch square and cute each large square into 25 2 inch squares. Place 1 bear diagonally onto each small square anchoring with peanut butter. Fold up the bottom and sides like a baby bunting. Place 1 inch apart on ungreased cookie sheet. Bake at 350 for 8-10 minutes. Cool on sheet for 1 minute.

Creamy Frosting for Cutouts 1 c. shortening 1 1/2 tsp. vanilla 1/2 tsp. almond extract 4 1/2 c. powdered sugar (sifted) 3 - 4 tbsp. milk Food coloring Beat shortening, vanilla, and extract on medium speed for 30 seconds. Slowly add half of the powdered sugar, beat well. Add 2 tbsp. milk. Gradually beat in the remaining powdered sugar and enough of your milk to make of piping or spreading consistency. Divide into bowls and stir in desired food coloring.

Egg Paint for Cutouts (This is very simple but doesn't give you a very vibrant color.) 1 egg yolk food coloring Beat together egg yolk and 1 tsp. of water in a small bowl. Divide mixture amoung 3 or 4 small bowls and add 2 or 3 drops of food coloring to each bowl and mix well. Use a clean paintbrush to to paint on your UNBAKED cookies. If your egg paint thickens while standing stir in a drop of water at a time.

Pudding Cake 1 c. cherry pie filling 1 container Cool Whip 1 pkg. instant vanilla pudding 8 oz. pkg. cream cheese 2 c. milk 1 jiffy cake mix Following the instructions on the package, bake your jiffy cake mix in a 9x13 inch pan. Mix your cream cheese with 1 c. of your milk. Mix your pudding mix with the other cup of your milk. Then mix your two mixtures together. Spread your mixture over your cooled jiffy cake. Spread your cheery pie filling over your pudding and cream cheese. Top with Cool Whip.