My Mom wasn't a great cook either - she didn't enjoy cooking. But she made perfect mashed potatoes and I loved it when she made french toast. When I got older she made pretty good white bean soup and veggie soup. My favorite meal was smoked pork chops, fried potatoes, and great northern beans all with ketchup. Mom's Mom is a great cook. She worked in restaurants and delis. She has lots of best recipes. Spaghetti and meatballs are my favorite. She served Thanksgiving Dinner with dressing in a casserole dish (we fought over the crusty edges), giblet gravy and rolled dumplings. She is known for her potato salad and cheese ball. Every Christmas she makes carrot cake, peanut butter balls and butter cookies rolled in pecans with a candied cherry in the center. For my birthday she always made my favorite German Chocolate cake. Dad's Mom's best recipe was Meatloaf and egg noodles in tomato gravy. She made very good cole slaw. She always had sweet tea and cream pies. I am lucky to have another grandmother to learn from. My husbands Mamaw taught me how to make cornbread in an iron skillet and peach cobbler. She also gave me the confidence to try cooking chuck roast, potatos and carrots. Her best recipe is her biscuits. Mom used to make popcorn for us before we owned a microwave and covered it in butter and salt. That was a best!

Potpie, I've made this recipe for years Here's my long time favorite cut out cookie dough. If I remember correctly it was originally in a BH+G magazine in the late 70's. I usually double it in my KA mixer and usually make at least three bowls of the dough. I have a very large tree shape cookie cutter (about 9") and love to make and decorate special cookies for those that love cutouts. This dough is one that you can roll thick, if you like a softer cutout, yet still holds up. CREAM CHEESE COOKIES 1½ C sugar 1 C unsalted butter 1 8oz pkg cream cheese 1 egg 1 tsp vanilla ½ tsp almond extract 3½ C flour (I like unbleached) 1 tsp baking powder In a mixing bowl cream sugar, butter and cream cheese until fluffy. Add egg and flavorings, beat smooth' Stir together the flour and baking powder, add to creamed mixture and mix thoroughly. FOR CUT-OUT COOKIES Chill dough. Roll out on surface dusted with a mixture of ½ powered sugar and ½ flour, ¼ to ½ inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375° oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost. COOKIE PRESS COOKIES Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375° oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired. Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum! FAVORITE ICING FOR CUTOUT COOKIES 2 c powered sugar, sifted 2 Tbsp softened butter ¼ tsp vanilla ¼ tsp almond extract 1 egg white ¼ C milk or cream Combine egg white and milk, set aside. Beat together powered sugar, butter and flavorings. Add small amounts of the milk mixture until icing is spreading consistency. Tint with desired colors. Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside. Nancy

These cookie bars are so easy to make and very delicious. You can't eat just one! 2 sticks butter 1 c. granulated sugar 1 c light brown sugar, firmly packed 2 large eggs, well beaten 2 c. self-rising flour 1 c. toasted pecans (I used walnuts) 2 tsp. pure vanilla Directions: Preheat oven to 300 degrees. Melt butter and add sugars. Blend well by hand (no mixer). Add beaten eggs, stir well. Add self-rising flour and stir until the lumps are gone, just until blended. Add pecans and vanilla. Turn out into a greased and floured 9x13-inch baking dish. Spread with your fingers or a spatula dipped in water. Bake approximately 40 to 50 minutes (ovens vary) being careful not to over bake. When cool, cut into squares. Note: You can dust these with powdered sugar while still warm. I have also added a pinch of cinnamon to the sugar. You can use pecans or walnuts, both or good. I have also thrown in a 1/2 cup simi-sweet chocolate chunks, however the cookies are delicious without the chocolate. I made these in the medium pan I melted the butter in. No need to dirty a bowl. Quick & easy! You will like them!

Strawberry Tartlets The wonton "cups" can be made in advance. Serves 12 and can easily be doubled. 12 wonton wrappers 3 tbsp butter, melted 1/3 cup packed brown sugar ¾ cup Mascarpone cheese 2 tbsp honey 2 tsp orange juice 3 cups fresh strawberries, sliced Whipped cream and fresh mint, optional Brush one side of each wonton wrapper with butter. Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared-side-up into greased muffin cups. Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool. In a bowl, combine the cheese, honey and orange juice. Spoon about 1 tablespoon into each wonton cup. Top with strawberries. Garnish with whipped cream and mint if desired. ******************************** My niece once made this concoction in phyllo bundles and I'm sure it would work in wonton cups too. It was rich but very, very good... and I'm not a cheese lover but really loved this. She made a dark nut brittle ahead of time. She put some cranberry sauce in a saucepan with a little butter and some red cabernet sauvignoc, and reduced it a little bit. For the assembly, she place a piece of brittle in center of cut phyllo strip, then placed a piece of brie on top of the brittle, then poured a little bit of cranberry sauce mixture on the brie. Bring up the ends of the phyllo to form a "bundle" and sprayed it with PAM. Place on cookie sheet and put in the oven for a number of minutes to crisp up the phyllo. She then placed it in the microwave for a few seconds to make sure the brie melted or whatever (I think she did this cuz it wasn't in oven long enough..not sure). It was rich but the taste and texture was awesome! You had the crispiness of the phyllo, the crunchiness of the nut brittle, the creaminess of the cheese, and the savoury taste of the cranberry/wine sauce.