Mock Baby Ruth Bars

• 4 cups oatmeal
• 1 cup brown sugar
• 1/2 cup lite corn syrup
• 2/3 cup melted butter
• 1 6oz package chocolate chips 
• 2/3 cup crunchy peanut butter (smooth works too)

Preheat oven to 350ºF.
Mix first 4 ingredients together well. Press into a sprayed 9"x13" pan.
Bake for 10 minutes.

In the mean time Melt chocolate chips and peanut butter in small sauce pan, over low heat, stirring constantly. Pour over the top of baked oatmeal mixture.  Let cool. Cut into small squares.  These are very sweet!

Mexican Wedding Cakes

• 1 Cup Butter (no substitutes)
• 1/2 Cup Powdered Sugar
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla
• 2 Cups all purpose flour
• extra powdered sugar to coat warm cookies after baking

Preheat oven to 400F.
Cream butter. Add powdered sugar gradually to butter. Blend in salt and vanilla. Slowly add flour blend until incorporated. Chill in refrigerator for 1 hour.  Roll into 1" balls (about 1 teaspoon dough). Form crescents from balls if you wish.  Bake on parchment lined pan for about 10 minutes or until the bottom edge just turns golden brown. Remove from baking sheet. Cool 10 minutes. Roll in powdered sugar.

Chicken Cordon Bleu Casserole

3-4 boneless, skinless chicken breasts cooked (I like them poached)
1/4 pound cooked ham cut into bite sized pieces
6-8 slices baby swiss cheese
1 can cream of chicken herb soup
1 cup panko or shredded stuffing
6 Tablespoons butter
1/4 teaspoon season salt
1 teaspoon dry parsley flakes


Preheat oven to 350º F

Spray an oval casserole dish (or 9x13 pan) with cooking spray. Cut cooked chicken breasts into bite sized pieces and place in bottom of dish. Cut ham into bite sized pieces tossing them on top of the chicken in the same dish.  Top chicken and ham completely with cheese slices.  Spoon soup over the top of everything spreading it to the edges.  Melt butter in microwave toss panko crumbs and seasonings together until well coated with butter. Sprinkle topping over casserole.  Bake 45 minutes at 350º F.  Remove and let cool 10 - 15 minutes.  Serve

Pure Vanilla Extract - Home Made

1 sterilized pint jar cap and cover.
6-10 good quality vanilla beans (I use 6 Penzeys  Madagascar Vanilla Beans)
1 pint cheap vodka * 80 proof or less

Chop vanilla beans into 1" pieces. Place in sterilized pint sized jar. Fill with vodka. Cover and store in cool dark place. Shake daily for 8 weeks. After 2 months but before 3 months time strain liquid through cheese cloth to remove the vanilla beans themselves. Store at room temperature in a dark cupboard.

*You can also use Bourbon, Rum or Brandy in place of Vodka

Don't toss the beans! Those Vanilla beans can still be put to good use. Let them dry and mix them with a cup or 5 of sugar to make vanilla sugar. The longer it sits the better it tastes.