Grandma's Sugar Cookies

Cream together:
1 cup butter or butter flavored Crisco (softened)
1 cup sugar
2 eggs
1 tsp vanilla
Add 4 cups flour
1 tsp. soda
1 tsp. cream of tartar
1/2 cup buttermilk (can use plain milk)
1/2 tsp. nutmeg
Mix all ingredients well and roll out 1/4 inch thick.  Cut with cookie cutters or glass.  Bake at 400 degrees for 8-10 minutes. Yields 40.

Note: I found a really cool flavoring that you add to icing.  I found it at Walmart.  I used strawberry and cherry on the cookies. 
From the Kitchen of: Pat Hansen

Pumpkin Sheetcake

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 cups canned pumpkin

2 cups Sugar

1 ½  teaspoons cinnamon

dash nutmeg

dash cloves

4 eggs

1 cup oil

Mix ingredients together. Bake in jellyroll pan at 350° for 25 minutes. Cool and frost.

Frosting:

2­–3 cups powdered sugar

8 ounces cream cheese

½ cup butter

enough milk to smooth

1 teaspoon vanilla

Submitted by: Lia McClanahan

Winter Root Sausage Stew

1 large potato, peeled and cut into 1/2-inch cubes
1 large sweet potato, peeled and cut into 1/2-inch cubes 
2 medium carrots, peeled and coarsely chopped
1 medium parsnip, peeled and coarsely chopped
1 medium onion, finely chopped
1 lb smoked sausage, sliced
1 can pasta-style stewed tomatoes, with juice
1 1/2 cups chicken stock 
2 tsp granulated sugar
1/2 tsp thyme
1/4 tsp black pepper

In slow cooker, combine potato, sweet potato, carrots, parsnip, onion, sausages, tomatoes (which juice), chicken stock, sugar, thyme, and pepper; stir to mix well. Cover and cook on low for 7 to 9 hours or on high for 3 to 4 hours, until vegetables are tender.

Submitted by: Lia McClanahan

Grandma’s Wassail

Source: Joan Page

4 Cups Pineapple Juice

4 Cups Apple Juice

1-1/2 Cup Apricot Nectar

1 Cup Orange Juice

6 cinnamon sticks

1 tsp whole cloves

1 tsp whole alsipce

4 cardamom seeds (optional)

Combine Juices in large pot, add cinnamon sticks, wrap other spices in a cheesecloth, add to liquid and simmer 20min.  Remove spices and serve.

Submitted by: Liana Lindeman

Tuna Cheese Biscuit Bake

Sorce: Deanna Buck

1 Can refrigerator rolls

1 Can tuna fish (drained)

1 Can Cheddar cheese soup (10oz)

1 Cup of milk

1 Tbsp. Dry onion

1 tsp. Parsley flakes

Separate biscuits and place in 9x9 baking dish. Combine tuna, soup, milk, onion, and parsley. Pour over biscuits.  Bake at 400° for 20 min or until biscuits are done. 

Submitted by: Liana Lindeman

Mexican Garden

Sorce: Kaysville 10^th Ward Cook Book

1 Box Jiffy Corn Muffin Mix

1 Egg

1/3 Cup Milk

Mix & Bake in 9x9 pan 400° for 10min

½ lb Ground beef

½ Cup Chopped onion

1 Can Chili

2 Tbs Ketchup

1 ½  cup mozzarella cheese

Brown ground beef and onion, mix in chili and ketchup, poor on top of corn bread and top with cheese

Bake 10 more minutes

Serve with sour cream, salsa, lettuce, tomatoes, olives, etc.

Submitted by: Liana Lindeman

Broccoli-Cheese Soup

2 16-oz pkgs. frozen chopped broccoli (I didn't use that much, I added one bag and it seemed like a lot so I would just add as much as you think looks right)
2 10 3/4 oz. cans Campbell cheddar cheese soup
2 12-oz cans evaporated milk
1/4 cup finely chopped onions
1/2 tsp. seasoned salt
1/4 tsp. pepper

Combine all ingredients in slow cooker. Cover and cook on Low for about 6 - 8 hours.  

Submitted by: Brooklyn Peterson