Fall into a warm cookie

My Mom's Applesauce Cookies

Do you remember coming home from school and your house smelling amazing?  My mom always had something yummy cooking.  This is one of my favorites, thanks mom :).

Preheat oven to 375 | Place parchment paper on your cookie sheets | Yield 40 cookies
1/4 lb butter
1/2 C brown sugar
1/2 C sugar
1 egg
1 C applesauce
2 C flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves

Cream butter and two sugars.  Stir in egg and applesauce.  Mix flour, soda, salt and spices.  Add to other mixture until smooth.  Bake for 5-7 minutes, or until lightly browned.

Rodney T. Wren's Big City Boil

Ingredients
6Lbs Potatoes
6 Whole Yellow Onions
3 Lbs Shrimp
2 Lbs Sausage
8 Ears of Corn (Husked and broken in half)
2 Pkgs of Coach's Low City Boil 
Dozen Eggs
3 Lbs Crab Legs
1 30 Gallon Stock Pot
Double Burner (propane)


Directions

Fill a large pot with enough water to cover all of the ingredients. Add the crab boil and bring to a boil. Adjust the crab boil to suit your taste. When the water boils, add the potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes. Drain and serve with warm bread.

Balsamic Marinated Beets

These beets are good on their own or you can serve them on a arugula salad with goat cheese and granny smith apples, or on a croute with herbed goat cheese.

1 lb. Beets, boiled, peeled
2 T. Balsamic vinegar
1 t. Dijon mustard
1/2 t. dried thyme or 1 t. fresh
1 shallot minced
1/4 C. virgin olive oil
salt and pepper to taste


Combine vinegar, mustard, shallot and thyme, blend well. Slowly whisk in the olive oil until well emulsified. Season to taste with salt and pepper.

Slice or dice beets according to preference. Place in roasting pan, combine dressing with beets and let soak for at least 2 hours but overnight is better.  Cover beets with water then roast for 45 minutes at 375 or until tender.  

Let this dish come to room temperature before serving.

Peanut Butter Turtle Pie

8oz.    PHILADELPHIA Cream Cheese, softened

1/3

cup creamy Peanut Butter

1/2

cup sugar

2

cups thawed COOL WHIP

1/4

cup caramel ice cream topping

1

 pie crust

1/2 pkg peanut butter chips

1/2 pkg milk chocolate chips

1/4

cup coarsely chopped pecans

2

squares BAKER'S Semi-Sweet Chocolate

BAKE pie crust according to directions on package. Melt peanut butter and chocolate chips together in microwave; spread on bottom of crust. Allow to cool.

BEAT cream cheese, peanut butter and sugar in large bowl with mixer until well blended. Add COOL WHIP; mix well.

SPREAD caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours.

TOP with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.