harvest salad

harvest salad
from Donna Banks

20 oz canned crushed pineapple, un-drained
2/3 cup sugar
1 package jello (flavor depends on the color desired)
8 oz cream cheese, softened
1 cup diced apples (type depends on the color desired)
1 cup nuts (any kind), chopped and toasted
1 cup celery, chopped
8 oz whipped topping, softened

1. In a saucepan, combine sugar and pineapple; bring to a boil.
2. Add jello to pineapple mixture; stir to dissolve.
3. Add cream cheese to jello mixture, stirring until combined.
4. Cool jello mixture.
5. Fold in remaining ingredients.
6. Refrigerate overnight.

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sweetheart cookies

sweetheart cookies
from Linda Russell

1 cup butter
1 cup sugar
6 oz cream cheese, softened
1 t vanilla
2 cups flour
1/4 t salt
1 cup quick oats
1/2 t baking soda
1 1/2 cups pecans, finely chopped

1. Cream first four ingredients.
2. Sift together flour, salt and baking soda.
3. Mix flour mixture into creamed mixture.
4. Stir in oats and nuts.
5. Refrigerate overnight.
6. Roll out cookies
7. Bake at 350 for 10-15 minutes or until light golden brown.
8. Frost with cream cheese frosting if desired.

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whole wheat gingerbread

whole wheat gingerbread
from Oma (Janet Mays)

1 cup butter, room temperature
1 cup brown sugar
1 egg
1/3 cup molasses
1 T orange zest
2 T orange juice
3 cups flour
1 cup whole wheat flour
2 t ground cinnamon
1 t ground ginger
1/2 t baking soda
1/2 t ground cloves

1. Cream butter and sugar.
2. Add egg and beat until light and fluffy.
3. Add molasses, orange peel, and juice.
4. Sift dry ingredients together.
5. Add dry ingredients to wet ingredients.
6. Refrigerate overnight.
7. Roll out cookies on floured surface.
8. Bake at 375 for 8-10 minutes.

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