These recipes are ones I use all the time. Simple, quick and good!!!


**Chocolate Rum Balls**

1 Cup crushed vanilla wafers
1 Cup finely chopped pecans
1 Cup powdered sugar
2 Tbl. dutch process cocoa
1 1/2 Tbl. light karo syrup
1/4 Cup (or more) Jamaica Rum


Mix together and make small balls the size of marbles. Roll in powdered sugar. Store in foil lined tin.

**Sugar Cookies**

1 1/2 C. Powdered Sugar
1 C. butter
1 egg
1 tsp. vanilla
1/4 tsp. almond flav.
2 1/2 C. flour
1 tsp. soda
1 tsp. cream of tarter


Mix sugar and butter until well blended. Add egg and flavorings and mix well. Sift dry ingred. together and blend into mixture. Refrigerate 2-3 hours or overnight. Roll out onto a floured board and dust dough well with flour also. Roll out until dough is 1/4 inch thick and cut with cookie cutters. Place cookie dough cut outs on a lightly greased and floured baking sheet. Bake at 375 for 7 to 8 min.

Below is the frosting I use on the Sugar cookies!!

Frosting
2 tbls. softened butter
1 C. confectioners' sugar
Dash of salt
1/2 tsp. vanilla extract
1 tbsp. or more of milk (or cream)
Food coloring

1. Cream the butter, add about half the sugar and cream until fluffy.
2. Add the salt and vanilla. Add remaining sugar and milk alternately, using enough liquid to give a good spreading consistency.
Great for spreading or use in decorating tubes.


**Super Peanut Butter-Oat Cookies**

A good friend gave me this recipe!
Its the bestest tasting cookie ever!!!
Its also HUGE and I usually cut it in half.
This is the best of all the cookie recipes rolled into one!!!
12 eggs
2 lbs. brown sugar
4 C. sugar
1 lb margarine
3 lbs peanut butter
6 tsp. soda
3 tsp. vanilla
18 C. quick oats
1 lbs.chocolate chips
1 lb M&Ms
2 C. nuts (opt.)
Combine all ingredients. Place ice cream scoops of dough on a greased cookie sheet.
Flatten the cookies slightly before baking.
Bake at 350 for 12-15 min. Makes 72 *BIG*cookies.




**Raisin Bran Muffins**

15 oz. box Raisen Bran cereal
3 C. sugar
5 C. flour
3 tsp. baking soda
2 tsp. salt
1 tsp.ground cloves
1/2 tsp.nutmeg
3 tsp. cinnamon
4 eggs, beaten
1 C. oil
1 qt. buttermilk
2 tsp. vanilla


Mix ingredients in 6 qt. or larger bowl. Combine
all dry ingredients, including cereal. Add eggs, oil,
buttermilk and vanilla. Mix well with spoon. Cover and
store in refrigerator. Stir before each use. Bake in prepared
muffin pans in 400 degree oven for 15 minutes. Batter will keep
4 to 6 weeks in refrigerator. Use approximately 1/4 cup batter per muffin.
Makes 5 to 6 dozen muffins. These muffins are wonderful!