Carmelita Bars . . . Yum!

Julie made these bars at the Higbee reunion over the weekend and they were tasty!

Carmelita Bars

1 jar Mrs. Richardson’s Butterscotch (has to be this kind!)
1 pkg. milk chocolate chips
2 cups flour
2 cups oats
1 1/2 cups brown sugar
1/2 tsp. salt
1 1/2 cups butter
1 tsp. baking soda

Combine flour, oats, melted butter, brown sugar, baking soda and salt. Grease 9×13 pan. Put 2/3 mixture in a greased 9×13 pan. Bake at 350 degrees for 17 minutes. Sprinkle chocolate chips, then butterscotch sauce over the top, then crumble remaining mixture on top. Bake at 350 degrees for another 17 minutes. Let cool, then serve.

Chewy Choc Chip Cookies!

My neighbor girls sold these cookies at a lemonade/treat stand and they were so good!

Chocolate Chip Cookies

2/3 cup shortening (use butter flavored)
2/3 cup butter (do not use margarine)
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla

Mix together, then add:
3 cups flour
1 teaspoon baking soda
1 teaspoon salt

Heat oven to 375 and bake 8 - 10 minutes.

Mom's Sugar Cookie Recipe

(Or at least I think it is...it's the one I found stashed in my recipe book)

#1 3 eggs
1 1/2 cup sugar
1 1/2 cup shortening
3/4 cup milk
2 tsp vanilla

#2 1 1/2 tsp soda
3/4 tsp salt
6 tsp baking powder
5 1/4 cup flour

Mix all ingredients in #1 together. Sift all ingredients in #2 together. Them mix them all together. Chill 45 minutes or longer. Roll and bake at 400 degrees for 10 minutes.
*note: I like them better when they are real light. I bake them for 8 minutes.


Buttercream frosting:
1lb confectioners sugar
1/2 cup butter, softened
3 tbls milk
1 tsp vanilla
food coloring

For chocolate, add 1/2 cup cocoa mix all together. Add more milk if needed.

Poppy Seed Chicken (from Sharon Newbold)

Steph sent me this handy recipe to post.

2 - 4 cups cooked rice
2 - 4 cups cooked diced chicken
2 cans cream of chicken soup
2 cups sour cream

Spread rice in 9x13 pan, put chicken over rice. Mix soup and sour cream and spread over chicken.
Melt 1 cube butter (you really only need about ½ to ¾ cube) and crush 1 cylinder Ritz crackers. Stir together and add 2 TBSP poppy seeds. Spread over top.
Bake 350 degrees for 30-45 minutes.

Steph

Candy Corn Sugar Cookies

Ingredients:
2 Sticks Butter, softened
1 Cup Granulated Sugar
1 Egg
2 Tablespoons Lemon Juice
2 Teaspoons Lemon Zest
1/8 Teaspoon Salt
3 Cups All-Purpose Flour
1/2 Teaspoon Baking Soda
Red Food Dye
Yellow Food Dye
1/2 Cup Granulated Sugar (for dusting)


Directions:
Combine butter and sugar in a large bowl; beat at medium speed until creamy. Add egg, lemon juice, lemon zest, and salt. Continue beating until well mixed. Add flour and baking soda, beat until well mixed. Divide dough into thirds. Press one-third of the white dough evenly into the bottom of a loaf pan that you have lined with foil, wax, or parchment paper. Place another one-third of the dough into a bowl and add yellow and red food dye to make orange (refer to the chart on the back of your box). Once it is mixed evenly, press orange dough evenly over white dough. In another bowl, add the final amount of dough and dye yellow. Press that evenly over the orange dough. Cover and refrigerate until firm (2 hours or overnight is best). Once chilled, invert your loaf pan and unwrap your dough. Flip it back over and place it on a cutting board. Cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto ungreased cookie sheet. Bake for 7-10 minutes in a pre-heated 375 degree oven. Place cookies straight into a bowl with sugar and coat. Place coated cookies on a baking rack to cool.

Squash Casserole

2 lbs worth of veggies: squash zucchini, peppers, peas, mushrooms, onions
4 slices of bacon, cooked and chopped
1-2 cups of shredded cheddar cheese
2 large eggs, beaten
1/4 cup of mayo
2 tsp of sugar
salt and pepper to taste
20 crackers, crushed (about 1 cup) or 1 cup bread crumbs
1 tbls butter, melted

Dice the veggies up into chunks. Saute your onions. Mix together the eggs, mayo, sugar, salt and pepper. Add the cheese and bacon. Then add all the veggies. Spoon into a greased 8x8 dish. Combine the crushed crackers and 1 tbls melted butter and sprinkle over the top of the casserole. Bake at 350 for 30 to 45 minutes or until it's set up in the middle.

Karen

Honey Lime Chicken Enchiladas

I found this on someones blog and I loved it. This dish will always be a favorite!

6 tbls honey
5 tbls lime juice (1 large lime)
1 tbls chili powder
1/2 tsp garlic powder

1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let in marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.