3/4 cup softened butter

1 cup sugar

2 eggs

1/2 tsp vanilla

Mix above ingredients, then add:

2 1/2 cups sifted flour

1 tsp baking powder

1/2 tsp salt

Chill 2 hours before rolling.  Take out just enough dough to roll.  Shape and place on parchment paper on baking sheets.

Bake at 400 degrees for 6-8 minutes.

• 1 large package raspberry Jello
• 3 cups hot water
• 2-10 oz pkgs frozen raspberries
• 1 T lemon juice
• dash salt
• 8 oz pkg cream cheese
• 1 cup pecans, chopped

Make jello according to package directions (except use 3 cups hot water instead of 2 cups cold and 2 cups hot water–the juice from the raspberries will get you the extra that you need).  Add raspberries, juice, and salt.  Stir until berries are completely thawed.  Chill until partially set.  While chilling, cut cream cheese until cubes and roll in nuts.  Put balls until jello.

• 1 cup butter
• 1/4 cup powdered sugar
• 1 tsp vanilla
• 2 cups sifted flour
• 1 cup chopped nuts

Beat butter and sugar until light.  Add vanilla and flour and mix well.  Stir in nuts.  Shape into balls and flatten to 1/4 inch thickness.  Bake at 325 degrees for 20 minutes.  Roll in more powdered sugar while cookies are still hot.

This is one of the Christmas sweets that we make every year.

• 1 cup margarine (I find that regular Blue Bonnet works pretty well)
• 1 cup sugar
• 1/2 tsp salt
• 1/2 tsp vanilla
• 6 oz (1/2 a normal package) of chocolate chips
• 1/4 cup finely chopped nuts

Combine butter, sugar, salt, and vanilla and bring to a boil.  Stir vigorously until sugar and butter are combined.  Continue cooking until the mixture is light brown in color and crack stage (300 degrees) has been reached.  Pour onto baking sheet (with sides) and spread thin.  Sprinkle chocolate chips over the hot candy and allow to melt.  Use a fork to spread them melted chocolate evenly over the candy.  Sprinkle the finely chopped nuts on top.  When cool, break into pieces.

Ingredients

• 1 1/2 tbsp sesame seeds
• 1/2 bunch green onions, chopped
• 5 cloves garlic, crushed and minced
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tbsp sesame seed oil
• 1/4 cup soy sauce
• 4 tbsp sugar
• 1 lb. beef, sliced very thin

Toast the sesame seeds in a dry skillet.  If they get too hot, they will begin to pop, so keep a lid handy.  After toasting, grind or mash the seeds.  Or you can put them in a food processor and process them to a powder.  Combine all the ingredients except the meat.  Add the mixture to the meat and use your hands to thorougly mix together.  Put in a bowl and cover with plastic wrap or a zip-lock bag and let set for at least two hours.  I like to do it for 5-6 hours.  Cook in a frypan and serve with rice.  I like to eat it with leaf lettuce leaves, like lettuce wraps.