Recipes ala Mode

By Jolene Liddell

1 1/2 cup sifted flour
1 cup sugar
1/2 tsp. soda
1 tsp. salt
3/4 tsp. cinnamon

sift into bowl, cut in 3/4 cup shortening or butter, 1 egg well beaten, 1 cup mashed ripe bananas and miz well
add 1 3/4 cup rolled oats, 1/2 cup chopped muts mix well.

bake at 400* on pam sprayed cookie sheet

From: Sara Levorsen

1 cup frozen orange juice
1 cup milk
1/2 cup sugar
1 tsp. vanilla

Blend and serve.

From:  Janette Cary

From:  Faye Gibson

From:  Kelly Sowards

Original date July 2007
From: Kristin McCarroll

1/2 c. brown sugar
1 stick butter
10 big marshmallows
1 bag microwave popcorn

Pop the popcorn. Pour it into a large bowl. Combine the sugar, butter and marshmallows. Microwave on high for 2 minutes then stir. Microwave for an additional minute and stir. Microwave for an additional minute. Pour mixture over popcorn.

Original date May 2007
From: Michelle Rowe

5 quart water
1 tbsp. citric acid**
3 c. sugar (may use less)
1 tbsp. lemon extract
lemons, limes and oranges, sliced thin
ice cubes

Combine all ingredients in a punch bowl. Good for weddings, parties, etc. **Citric acid may be purchased as a pharmacy, just ask; or whole food stoe. The bottle lasts forever.

Original date February 2007
From: Patti Meuter

1 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. chocolate chips

Cream sugar, shortening, pumpkin and egg. Mix everything else into mixture. Drop by teaspoonfuls on cookie sheet. Bake at 350F for 10 minutes. Let cool.

3 tbsp. butter
1/4 c. milk
1/2 c. brown sugar
1 c. powdered sugar
3/4 tsp. vanilla

Combine butter, milk and brown sugar in a saucepan and boil slowly for 2 minutes stirring constanly. Remove from stove and let cool. Stir in powdered sugar and vanilla. Ice the cookies and eat them up!

Original date February 2007
From: Rebecca Dawson

1 c. white karo syrup
1 c. sugar
2 c. peanut butter
4 c. rice krispies

Bring syrup and sugar to a boil (actually just to a bubble). Stir in the peanut butter. Remove from stove and stir together. Pour over rice krispies. Mix well. Pour into 9 x 13 inch pan. Enjoy!

Original date December 2006/January 2007

8 oz. cream cheese, softened
1 apple, cored, peeled (reserve peel), chopped
1/3 c. finely chopped green onion
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. apple juice
1 c. shredded cheddar cheese
1/4 c. chopped nuts
2 tbsp. parsley

Combine chopped apple, green onion, salt, pepper, cheddar cheese, and apple juice into softened cream cheese. Mix well. Chill overnight in the refrigerator. Chop apple peel into fine pieces. Combine with nuts and parsley on wax paper. Form cheese mixture into a large ball and roll in peel, nut, parsley mixture. Serve with crackers.

Original date December 2006
From: Ashley Gray

1 pkg. Devil's food cake
1 c. chopped pecans
3/4 c. butter or margarine, melted
1 (16 oz) pkg. caramels
1/3 c. evaporated milk
1 (12 oz) pkg. chocolate chips

Mix cake mix, pecans and butter in a large bowl with a wooden spoon. Press half of the batter into a 9 x 13 inch baking dish. Bake at 350F for 8 minutes. Remove pan from oven. Melt caramels in microwave or in the top of a double boiler, stir in evaporated milk and mix well. Pour caramel mixture over brownie layer, sprinkle with chocolate chips. Pat the remaining brownie mix over the top of the chocolate chips. Return pan to the oven and bake 18 minutes. Remove & cool. Cut into squares. Makes 2 dozen brownies.

Original date October 2006
From Geri Curtis

1 1/2 c. flour
1 1/2 tbsp. cocoa powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/4 c. shortening
1/4 c. vegetable oil
3/4 c. sugar
1 egg
1/4 c. sour cream
1/2 tsp. vanilla
1 c. grated zucchini
3/4 c. mini chocolate chips
1/3 c. crushed walnuts

Heat oven to 325F. Grease a 9 x 13 inch pan with cooking spray. In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon and baking powder. Set aside. In another large bowl, beat shortening, oil, sugar and egg on low speed until smooth. Beat in sour cream and vanilla, then flour mixture. Beat on medium for 2 minutes. Fold in zucchini and chocolate. Spread into prepared pan. Sprinkle with nuts. Bake for 30-35 minutes.