The Best Peanut Butter Cookies

1 Cup Peanut Butter

1 Cup Sugar

1 Egg

Mix together. Bake 350 degrees for approx 10 minutes. Do not overcook.

Simple to Make and absolutely delicious!

DON'T FORGET TO VISIT My Personal Blog!

Evelyn's Spinach Artichoke Dip

1 Can Artichoke Hearts 14 oz.

1 Cup Mayonnaise

1 Cup Grated Parmisan Cheese

Dash of Salt

1 Pkg. Frozen Spinach 10 oz.

Shredded Mozzerella Cheese

1/2 Cup in mixture

1/4 Cup sprinkled on top

Directions: Cook Spinach & drain well. Use 1/2 can artichoke hearts chopped into small pieces. Mix all of the above and pour into casserole dish. Sprinkle Cheese on top. Bake 350 degrees for approx. 20 minutes. I usually double this recipe.

Serve with Salsa, Sour Cream & Tortilla Chips

Enjoy!!!

Crock Pot Apple Butter

I do have this recipe on My personal Blog, but I made another batch about a week ago and thought I would give you the recipe here on my cooking blog. My pictures are before it was cooked. Evidently I forgot to take the pictures of it in the jars. I hope you enjoy! This is so easy & delicious!

Crock Pot Apple Butter
Chop up 5 quarts of apples
4 cups sugar
4 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. ground cloves
Place apples in crock pot.
(lid may not fit until apples cook down)
Drizzle all other ingredients over apples. Turn on high until your apples cook down so the lid will fit. Then turn on low for approx 10 hours or overnight. Cool down and spoon into containers and refrigerate until you use all.

Vicki's Chocolate Fudge Frosting

Chocolate Fudge Icing

3 cups sugar

2 or 3 squares of chocolate

3 tblsp. Crisco

1 cup Carnation Pet milk

3 tblsp. of Parkay butter

1 tblsp. of white corn syrup-Karo

1 tsp. of vanilla

Dash of salt

Mix all ingredients together and stir constantly until it boils. Boil for 4-5 minutes, stirring constantly. Let Cool and spread on cake.

***Make sure you set timer for 5 minutes "Only". Do not overcook it or it could be hard. I run cold water in sink and set pan in it. Beat it with spoon or mixer until it is hard enough to stay on cake. It must be cool before icing.

Thanks Vicki!

Japanese Fruit Pie

I thought I would share this delicious pie with you. My mother shared this recipe with me several years ago. I make it a lot at Christmas, but it is good anytime. It is so simple to make. I like to keep one in the freezer for unexpected guests or for special times when I need to take food to someone. My "Sweet Hunter" does not like coconut, but he loves this pie. I hope you enjoy it as much as we do!

Japanese Fruit Pie

2 Sticks Butter

2 Cups Sugar

2 Tbsp. Vinegar

4 Eggs

1 Cup Raisins

1 Cup Pecans

1Cup Coconut

Melt butter & add other ingredients. Fold into 2 uncooked pie shells. Bake 300 degrees for 35 minutes.