Thumbprint Cookies

Ingredients:

1 c. butter, softened

3/4 c. packed brown sugar

2 egg 

1 t. vanilla extract

2 c. all-purpose flour

2/3 c. and 1 T. finely chopped walnuts

1-1/3 c. any flavor fruit jam

1/2 t. salt

Directions:

1. Preheat oven to 300 degrees F. 
2. Grease cookie sheets.
3. Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
4. Add vanilla, flour and salt, mixing well.
5. Shape dough into balls. Roll in egg white, then walnuts. 
6. Place on cookie sheets about 2 inches apart. 
7. Bake for 5 minutes.
8. Remove cookies from oven. 
9. With thumb, dent each cookie. 
10. Put jelly or preserves in each thumbprint. 
11. Bake for another 8 minutes.

Hershey Kiss Cookies

Ingredients:

1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
1/2 c. peanut butter
1 egg
1 t. vanilla
1 3/4 c. flour
1 t. baking soda
1 t. salt
Hershey's Kisses, 1 for each cookie

Directions:

1. Pre-Heat oven to 375°F.
2. Cream together butter, both sugars and peanut butter. 
3. Add 1 egg and vanilla. Add flour, baking soda and salt.
4. Form in walnut size balls. 
5. Roll in white sugar and place them on a cookie sheet.
6. Bake for 8 to 10 minutes. 
7. Press Hershey Kiss into each cookie when fresh out of the oven.

Makes about 2 1/2 dozen.

Bacon and Egg Pie

Ingredients:

1 can (7.5 oz.) refrigerated buttermilk biscuits

2 T. butter or margarine

6 eggs slightly beaten

1/3 C. milk

1/4 t. salt

1/4 t. pepper

3 oz. cream cheese, cubed

6 slices bacon, cooked and crumbled

Directions:

1. Separate biscuits.
2. Arrange on bottom and up side of 9-inch pie plate; press together to form crust.
3. Bake as directed on package.
4. Melt butter in medium skillet on low heat.  Beat eggs, milk, and seasonings with wire risk until well blended; pour into skillet. 
5. Cook until eggs begin to set, stirring occasionally.
6. Add cream cheese; cook until cream cheese is melted and eggs are set, stirring occasionally.
7. Spoon into crust; sprinkle with bacon. 

Eggplant Nicoise

Ingredients:

2 medium eggplants

1 T. olive oil

1 C. chopped onions

1 C. chopped green bell pepper

2 garlic cloves, minced

5 oz. lean ground beef (10% or less fat)

3 C. canned whole Italian tomatoes (no salt added), chopped

6 large or 10 small black olives, pitted and chopped

1 1/2 t. minced fresh oregano leaves or 1/2 teaspoon dried

Freshly ground black pepper, to taste

1 T. + 1 t. freshly grated Parmesan cheese

Directions:

1. Preheat oven to 400 degrees F. 
2. Cut eggplants lengthwise into halves. 
3. With serrated spoon, scoop out eggplant pulp, leaving 1/2" shells. 
4. Chop pulp; set aside. 
5. Place eggplant shells, cut-side down, onto nonstick baking sheet. 
6. Bake 10 minutes; turn shells over. Bake 10 minutes longer, until shells are just tender. 
7. Remove from oven; set aside. Leave oven on. 
8. Meanwhile, in large nonstick skillet, heat oil; add onions, bell pepper and garlic. 
9. Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened. 
10. Add beef; cook, stirring to break up meat, 3-4 minutes, until no longer pink. 
11. Add tomatoes, olives, oregano, black pepper and reserved eggplant pulp; bring mixture to a boil. 
12. Reduce heat to low; simmer, covered, stirring frequently, 25-30 minutes, until mixture is thickened and flavors are blended. 
13. Spoon one-fourth of beef mixture into each eggplant shell; sprinkle evenly with cheese. 
14. Bake 15 minutes, until slightly crispy.
15. Serve warm or at room temperature.

Serving Size:  1 stuffed eggplant half

Makes 4 servings

Healthy Scalp Recipe

Ingredients:

10 drops Lavender essential oil

10 drops Rosemary essential oil

10 oz. water.

Directions:

Combine all 3 ingredients.

Spray on hair.

Bisquick Banana Nut Bread

Ingredients:

1 1/3 C. mashed very ripe bananas (2 large)
2/3 C. sugar
1/4 C. milk
3 T. vegetable oil
1/2 t. vanilla
3 eggs
2 2/3 C. Original Bisquick mix
1/2 C. chopped nuts

Directions:

1. Preheat oven to 350 degrees.
2. Grease bottom of 9x5x3-inch loaf pan.
3. Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl.
4. Stir in Bisquick mix and nuts.
5. Pour into pan.
6. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; Cool 10 minutes.
7. Loosen sides of loaf pan; remove from pan and place top side up on wire rack.
8. Cool completely, about 2 hours before slicing.
9. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Banana Nut Bread

Ingredients:

1 C. sugar

1/4 C. shortening

2 eggs

3 crushed ripe bananas

2 C. baking mix

1/3 C. chopped nuts

Directions:

1. Preheat oven to 350 degrees F.
2. Grease and flour a 9x5x3-inch loaf pan.
3. Cream sugar and shortening.
4. Add eggs and crushed banana.
5. Add baking mix and nuts.
6. Stir until well mixed.
7. Pour batter into a well-greased and floured loaf pan.
8. Bake about 55 minutes
9. Remove from pan.
10. Cool on rack before slicing