Sugar Bee Chocolate Chip Cookies

1-3/4 cup butter
1-1/2 cup sugar
2-1/4 cup brown sugar
4 eggs
2 T. vanilla
6 cups flour
2 t. baking soda
1 T. baking powder
1-1/2 t. salt
2 cups chocolate chips (1 cup semi, 1 cup  milk)

Cream barely softened butter and sugars.
Crack eggs into separate bowl and beat with fork, add vanilla, add to butter and sugars.
Mix flour, soda, baking powder and salt. Stir together very well to blend in leaveners.
Mix flour mixture into butter mixture until just blended.
Mix in chips carefully.

Scoop with a cookie scoop onto parchment-covered baking sheets.  Let cookies set in refrigerator for at least 20 minutes.  Let remaining cookies balls remain in refrigerator until firm and then place balls in zip-loc. (will keep for one week in refrigerator or two weeks in freezer)

Bake at 350 for 13-15 minutes until barely golden brown.  Pull from oven and remove from baking sheet as soon as possible to cool.

Texas Sheet Cake

Cake

• 2 c. flour, sifted
• 2 c. sugar
• 1/2 c. butter
• 1/2 c. shortening
• 1/4 c. cocoa
• 1 c. water
• 1/2 c. buttermilk
• 2 eggs, slightly beaten
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. vanilla
• 1/4 tsp. salt

Mix flour and sugar. Set aside. Stirring constantly, bring butter, shortening, cocoa, and water to a boil. Pour over flour mixture. In another bowl, mix buttermilk, eggs, baking soda, cinnamon, vanilla, and salt. Stir into hot mixture. Pour into a greased and floured sheet pan. Bake at 400° for 20 minutes.

Frosting

• 1/2 c. butter
• 1/3 c. milk
• 1/4 c. cocoa
• 1 pckg (16 oz.) powdered sugar
• 1 tsp. vanilla
• 1 c. nuts, chopped and toasted

Stir and bring butter, cocoa, and milk to a boil. Stir in powdered sugar, vanilla, and chopped nuts. Cool slightly. Frost warm cake.

Tacky Desseret (Pretzel and JELLO)

• 2 c. pretzels
• 1.2 c. melted butter
• 2 Tbsp. sugar
• 8 oz. cream cheese, softened
• 8 oz. Cool Whip
• 1 c. powdered sugar
• 6 oz. pkg. raspberry JELLO
• 1 c. raspberries

Break pretzels into bottom of greased 9x12 glass dish. Combine sugar and melted butter and pour over pretzels, covering evenly. Bake at 350° for 10 minutes, stirring often to avoid burning. Let cool then stir, making sure the bottom of the dish is evenly covered. Mix cream cheese, Cool Whip, and powdered sugar together. Pour over pretzels and let set in refrigerator for about 20 minutes, until very cold. Prepare JELLO according to quick-set directions, mixing raspberries in towards the end. Pour JELLO on top of cream cheese mixture and put back in fridge for 30 minutes, until set.

Chex Party Mix

Combine in large bowl

• 3 c. Corn Chex
• 3 c. Rice Chex
• 3 c. Wheat Chex
• 3 c. Mini Pretzels
• 1 1/2 c. nuts of choice (salted almonds or peanuts preferablly)
• 1/2 c. shredded coconut (optional)
• 1 c. M&M's (optional)

• 2 stick butter
• 1 1/2 c. sugar
• 1 1/2 c. Karo syrup
• 1 1/2 tsp. vanilla

Heat above ingredients on medium high heat and bring to a boil. Boil for 3 minutes EXACTLY. Pour over cereal mixture and stir really well.

Pour onto cookie sheet or aluminum foil and let cool. Store in Ziploc bag.

Chicken Kiev

• 4 chicken breasts
• 3 Tbsp. butter
• 3 Tbsp. Kraft Old English sharp cheese
• 2 Tbsp. green onion, chopped
• 1 c. crushed Cheese Nips

Trim all fat from chicken and pound thin with tenderizer. Soften or melt butter and mix together with cheese and green onions. Let solidify for a minute if using melted butter. Spread cheese mixture on underside of chicken, roll up and fasten with toothpicks. Dip chicken breast in melted butter then roll in crushed crackers. Bake at 250°-275° for 2 hours.

Apricot Chicken

• 4 chicken breasts, cut into cubes
• 1 c. apricot jam or preserves
• 8 oz. Russian dressing
• 1 pckg. Lipton Onion soup mix

Lay chicken in casserole dish. Combine other ingredients in saucepan. Heat on medium low and mix well. Pour over chicken. Cover with foil and bake at 350 ° for 40 minutes. Serve with rice.

Chicken Broccoli Casserole

• 10-12 lasagna noodles
• 1-2 heads broccoli
• 4 chicken breasts
• 1 can Cream of Chicken soup
• 1 c. sour cream
• 1 c. mayonnaise
• 2 Tbsp. lemon juice
• 2 c. grated cheddar (medium or sharp)
• 2 Tbsp. melted butter
• 1 c. bread crumbs

Steam broccoli and boil chicken breasts. Pull or cut the chicken into pieces (however you prefer your chicken). Boil noodles or soak in HOT tap water for 20 minutes. Mix together soup, sour cream, mayonnaise, lemon juice, and cheese. Grease 9x13 casserole pan. Layer ingredients as follows: Noodles, 1/2 broccoli, 1/2 chicken, 1/2 sauce, noodles, 1/2 broccoli, 1/2 chicken, 1/2 sauce. Mix bread crumbs into melted butter and sprinkle on top. Cook at 350 ° for 30 minutes.