This is a quick dump of some of my favorite recipes.

Nana’s Cookies

Makes 90 Cookies


2 C Sugar
2 C Brown Sugar
2 C Shortening
1/2 C Margarine
4 Eggs
4 t Vanilla

4 C Whole Wheat Flour
2 C Oatmeal
2 t Baking Soda
1 1/2 t Salt
2 C Chocolate Chips


Mix first group, then mix in second group. Should achieve non-sticky playdough like constancy. Roll in 1″ snake and pinch off 1″ pieces. Bake at 360 F for 10 minutes or until bottom browns.

Christmas Corn Flake Wreaths

Makes 50 Wreaths


18 T Margarine
3 Pkgs Mini Marshmallows or
80 oz Regular Marshmellows
1 Big Box of Corn Flakes 24 oz
Big Bottle of Green Food Coloring
Small Red Hots


Melt margarine in a LARGE saucepan over low heat. Add marshmallows and stir until completely melted. Add enough green food coloring to get the shade you want (it takes quite a bit). Remove from heat. Add Corn Flakes. Stir till well coated. Put sheets of waxed paper on cookie sheets. Wet fingers with a bowl of water (not too wet) and form wreaths by making a ball and smashing it onto wax paper forming a whole in the middle. Quickly place red hots in a group of three into hot wreath. Let cool on wax paper in fridge or eat them warm… Yum!!!

Butternut Snowballs


1 C Butter
1/2 C Sugar
1 t Vanilla
2 C Flour
1/4 t Salt
1 C Nuts (Pecans or Walnuts are the best)
Powdered Sugar


Chop nuts (finely) and mix with dry ingredients (except powdered sugar). Cream butter, sugar and vanilla. Mix it all together well. Chill dough. Roll into small balls. Place on ungreased cookie sheet. Bake at 350F until set, but not brown. While still warm, roll in powdered sugar. Bake 15 minutes more at 350F. While still warm, roll in powdered sugar again.

Daniel’s Famous Brownies


2 C Sugar
2 C Flour
1 C Melted Butter
6 T Cocoa (leveled or maybe a bit less)
1/2 t Salt
4 Eggs
1 1/2 C Chocolate Chips (Milk Chocolate unless you’re serving with ice
cream, because they are a bit too dark)


Mix it all together. Pour in a metal greased and floured 9×13 pan
(greased stoneware is better if you have it, although it will take
10-15 minutes longer). Bake at 350 for 25 to 30 minutes. Do not
overcook. Because of the melted chocolate chips, the toothpick method
can be tricky, so instead after 25 minutes shake the pan a bit to see
if the middle jiggles. If it doesn’t it is done. One minute it is
not, and the next it is so watch carefully toward the end. Serve warm
under ice cream.

Josh’s Crepes


2/3 C Flour
1/2 t Salt
3 Eggs
1 C Milk


Mix in a blender till it foams (aprox 30 sec on high). Leave it in
the refrigerator for a while to let the bubbles work themselves out if
you care. In a nonstick fry pan just hot enough to sizzle a drop of
water. Butter the pan or spray pam on it, and pour just enough batter
in the middle of the pan to cover the bottom. Tip the batter to all
edges of the pan. Cook till lightly browned and carefully turn

Josh’s Suggestions for use:

For main course:

Fill with cheese, tomatoes, almonds, mushrooms, zucchini, avocados,
olives, chicken.

Or in Geneva: Florentine which is spinach and white sauce and swiss cheese.

For dessert:

Fill with blueberry pie filling and sour cream. At La’chi they use
pie filling and ice cream…

Teriyaki Shrimp with Pecans

(Just made this up one day with what was in the house so the
measurements are still very approximate)



1 Stalk Celery
2 Medium Onions
2 C Large Shrimp (ready to eat frozen)
1/2 C Teriyaki Sauce (maybe a bit more, but too much makes it too salty)
1 C Pecans
4 T Granulated Sugar
2 T Butter
2 C Rice

Start cooking rice as directed. Defrost shrimp dry (not in water) in
microwave (don’t cook). Slice Celery up into crescents and onions
into eighths. Put celery in the microwave at full power till a fork
can be easily removed (5 minutes?). While the celery cooks, put
onions in a large pan or wok with butter and saute at medium high heat
till they start to soften. Drain shrimp and add to onions. Continue
to saute.

When the onions start to caramelize and the shrimp are getting dried
out a bit add teriyaki sauce. Saute for 1 minute. Add celery to wok
and continue to stir fry.

While this is going on, put sugar in a pan on high heat. Add pecans
to the sugar pan. Carefully watch for the sugar starting to melt then
stir continuously till the nuts are coated in the sugar. As soon as
this happens remove the nuts from the pan or they will burn.

Hopefully all three things are done now. Serve the stir-fry
immediately over rice and sprinkle with pecans.