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STRAWBERRY WHITE CHOCOLATE-CHIP COOKIES

* Irene Hohn

1 box strawberry cake mix

1/2 cup vegetable oil

2 eggs

2 cups white chocolate chips

1. Preheat oven to 350 degrees.

2. In bowl, mix cake mix, oil and eggs.

3. Mix in chips till evenly distributed.

4. Drop by heaping teaspoon on ungreased sheets.

5. Bake 12 to 15 min. Remove from oven. Let set in pan 2 minutes; then remove to wire rack. Cool and enjoy. Store in cool dry place in covered container.

Linda's Notes: 2 cups chips = 12 oz bag. I use about 2/3 to 3/4 the bag. I have also made a double batch, as this does not make such a huge batch, and used 12 oz chips for both batches.

QUICK HOT DOG RELISH

1/2 cup pickle relish (I use the sweet kind)

1/2 cup prepared mustard

1. In bowl, mix together. Place in cleaned mayonnaise or canning jar, and screw on cap.

2. Keep refrigerated till ready to use.

WINE COOLERS

Dark colored red wine

7Up, or any lemon lime soda pop

1. Have both liquids chilled in refrigerator.

2. Mix two parts wine to one part 7Up. Serve.

Linda's Note: This can be mixed half wine and half 7Up and still is great tasting.

MACARONI & CHEESE CASSEROLE (USING CROCK POT)

8 oz pkg macaroni, cooked and drained (6 cups cooked)

2 tbsp oil

13 oz can evaporated milk

1-1/2 cups milk

1 tsp salt

3 cups shredded sharp processed cheese

1/4 cup melted butter

2 tbsp minced onion

1. Toss cooked macaroni in the 2 tbsp oil. Add all remaining ingredients.

2. Pour into a lightly greased Crock Pot (3 qt). Stir well.

3. Cover, and cook on low for 3 to 4 hours. Stir occasionally.

Serves 4

MUFFIN MIX

6 cups flour {or 4 cups flour and 2 cups whole wheat flour}

3 cups sugar

2 tsp salt

2-1/2 tbsp baking powder

1/2 cup dry egg powder

1/2 cup dry instant milk

Combine and store in an airtight container. If you are using whole wheat flour, then put in the fridge.

I doubled this recipe, and put in a big jar. Screw on tight cover. Then I taped the instructions to the jar so I don't have to go looking for them on a bleary-eyed morning.

Makes about 4 mixes

Using the Mix: These are the Instructions I taped to the big jar of Mix:

2-1/4 cups Muffin Mix

1/3 cup oil

Scant 2/3 cup water

1. Preheat oven to 400 degrees. Grease or line muffin cups. Mix all ingredients together.

You can then fold in some berries or other mix-ins (Note: If you add in something with a lot of moisture, like mashed bananas, you will need to reduce the water.)

Bake 20 to 25 minutes.

A note about dry egg powder: I find mine at the local Wal-Mart of Sam's Club. I love this stuff! I can make pancake mix, muffin mix, and use it in a pinch when I don't have regular eggs.

The dry egg works well in baking, but I wouldn't use it for scrambled eggs (Yuck!) even though people say that you can. Also, if you don't have access to egg powder, you can omit it and add one egg when you mix up the muffins. You may need to reduce the water slightly.

PEACH OR APRICOT BUTTER

Four 28 oz cans peaches or apricots

3 to 4 cups sugar

2 tsp cinnamon

1 tsp cloves

2 tbsp lemon juice

1. Drain fruit. Puree fruits in blender.

2. Pour into Crock Pot. Add remaining ingredients. Cover and cook on high for 8 to 10 hours.

3. Remove cover during last half of cooking. Stir occasionally.

4. Put in covered container, and store in refrigerator till ready for use.

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