Lemon Butter Cookies

I came across this recipe in a magazine ad for Hershey's Kisses. It was a recipe for a cookie made by wrapping lemon cookie dough around a Hershey Kiss. The idea of lemon and chocolate together didn't appeal to me, so I eliminated the Kiss.

We made these cookies for years and especially for bake sales. They sold well because they're different from your typical bake sale item.

Lemon Butter Cookies

1-1/2 cups butter (3 sticks), softened
3/4 cup sugar
1 Tbls. lemon extract (or 2 Tbls. for stronger flavor)
2-3/4 cups all-purpose flour
powdered sugar

In large bowl, beat softened butter, sugar, and lemon extract until fluffy. Add flour and beat at low speed until blended. Cover and refrigerate 1 hour. Shape tablespoon (or small scoop) of dough into ball. Bake at 375 degrees on ungreased cookie sheets for approximately 10 minutes. Cool completely. Sprinkle powdered sugar over cooled cookies.

Notes: I usually sprinkle powdered sugar on the cookies twice. Once when they come out of the oven - gives them kind of a glaze, and again when they are cooled. A sugar/powdered sugar shaker works really well for this.

Frog Eye Salad

First, you find some big rocks and go down to the creek and catch some frogs. JUST kidding. The first time my husband mentioned this salad to me, he had it at a work luncheon. He kept going on about how good it was. All I could think about was "frog eyes".

I decided to make this recipe for a Sunday School activity we had. I bought the ingredients. I made the salad. I still couldn't bring myself to eat it -- again, all I could think about was "frog eyes". I made it again a few years later. It was a little easier to eat, but still hard to get past the title. I kept thinking about those little round "frog eyes" rolling around in my mouth.

We had a Whitfield Family Reunion in Pineville, Arkansas, around the 4th of July this year. I could finally eat it this time with no difficulty. It's a nice cold pasta/fruit salad. The recipe I use is from a cookbook that was given to me as a wedding present. Sometimes, you can also find the recipe on the package of the Acini de Pepe pasta that is used.

Frog Eye Salad

1 cup sugar
2 Tb. flour
2 1/2 tsp. salt, divided 1/2 tsp. and 2 tsp.
2 eggs, beaten
1 3/4 cup pineapple juice
1 Tb. lemon juice
1 Tb. cooking oil
1 - 16oz. package Acini de Pepe
3 qt. water
3 - 6 oz. cans mandarin oranges
2 - 20 oz. cans chunk pineapple, drained (save juice)
1 - 20 oz. can crushed pineapple, drained (save juice)
16 oz. container cool whip
2 cups mini marshmallows

Combine the sugar, flour and 1/2 tsp. salt. Gradually stir in the pineapple juice and eggs. Cook over medium heat, stirring until thick. Add lemon juice. Cool to room temperature.

Bring water, 2 tsp. salt and oil to a boil. Add Acini de Pepe and cook at a rolling boil until tender. Drain, rinse, and drain again. Place pasta in large bowl and cool to room temperature. Add sauce and mix lightly but thoroughly. Refrigerate 24 hours in an airtight container. Add remaining ingredients and mix well. Refrigerate in airtight container until well chilled. Makes 25 servings. Salad may be frozen, but the texture may be altered. (Another recipe says it freezes well.)

Recipe from: The Singing Patriots from Baptist Bible College "Recipes From Some of our Best Cooks"

Notes: I've mentioned before about trying to write the sizes of cans or containers because the texture and flavor can be affected by manufacturers' changes in product volume over the years. Here is a prime example. This recipe is from the 70's. The recipe calls for a 13 1/2 oz container of cool whip. Cool whip comes in 8, 12, and 16 oz containers now.

Variations: I have seen variations of this recipe that call for maraschino cherries, fruit cocktail, etc. I'm sure you could add just about any fruit you wish.

Old Settlers Baked Beans

This post is in memory of Norma Ward Jessen, my husband's aunt. She passed from this life very peacefully into the arms of her Saviour on Saturday, July 10, 2010. She was a caring and giving woman and will be greatly missed by a host of friends and family.

Aunt Norma had told me a few years ago of her salvation with a smile on her face. What a comfort we have in knowing that we will see her in Heaven someday if we also have accepted Christ's death on the cross as our payment for our sin. It's so easy to do...just ask.

In honor of Aunt Norma, I'm going to post the only recipe I ever got from her. We had a family get together at their home, and this was one of the things she made for it. I haven't made this -- don't know why not, but I loved it. It's a hefty side dish, for sure.

Old Settlers Baked Beans

Brown and drain the following:

1/2 lb ground beef

1/2 lb chopped sliced bacon

1 chopped onion

Add and mix:

1/3 cup brown sugar

1/4 cup ketchup

2 Tb mustard

1/2 tsp chili powder

1/3 cup white sugar

1/4 cup barbeque sauce

2 Tb honey (or molasses)

1 tsp salt

1/4 tsp pepper

Add and mix:

1 can red kidney beans

1 large can pork & beans

1 can butter beans

Bake in 9x13 pan at 350 degrees for 1 hour.

Recipe from: Norma Ward Jessen

Notes: I didn't write down the sizes of the cans she used. I'm assuming the "large" can of pork and beans is the family size can. I think I will make this soon. It's making me hungry, and it's only 8:15 in the morning. After I make it, I will post a comment giving the can sizes.