Mona's Mothers Mothers Best Friend's Favorite Cookie

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Funny Name for a Cookie!- So I wanted to try it. I found the recipe in an old cook book. I was lucky enough to get a pile of old pamphlet and spriral bound church cookbooks for free at an estate sale. Super old recipe. These are light and tasty and can be Mixed in one bowl.

Ingredients
1 cup white sugar
1/2 cup brown sugar
1 eggs
1 cup butter
1 1/4 cups flour
1 1/4 cups quick-cooking rolled oats
3/4 cup coconut
1 teaspoon baking powder
1 teaspoon baking soda
Directions
Preheat oven to 350°F.
Beat egg in a medium bowl.
Add butter and both sugars. Cream well.
Add remaining ingredients and mix to combine.
Drop onto baking sheet and flatten slightly.
Bake for 12-15 minutes, until golden.

Harvest Dinner Pie

Have lots of Zucchini squash, onions, basil, and tomatoes from the garden? This dish makes a beautiful dinner and its great to use fresh from the garden ingredients.

1 (9-inch) deep-dish unbaked pie crust

1 pound ground beef

1 small yellow onion, chopped

Pinch of salt and freshly ground black pepper

1 tsp garlic powder

2 cups mexican cheese
I added 1 tsp taco seasoning to the cheese

1 cup sliced mushrooms

2 small zucchini or yellow squash, sliced thinly

2 Large tomatoes, sliced

Preheat oven to 375 degrees

Place pie crust in a pie pan. In a large skillet, brown the ground beef with onion, salt, pepper and 1/2 tsp garlic powder stirring frequently until meat is cooked.

Spread the beef mixture inside the pie crust. Layer 1 cup of the cheese over the beef. Layer the mushrooms on top of the cheese and sprinkle with the remaining 1/2 teaspoon of garlic powder. Layer the zucchini on top of the mushrooms, overlapping as necessary. Sprinkle another pinch of salt and pepper over the zucchini. Layer the tomatoes over zucchini, overlapping as necessary.

Bake for 20 minutes. Cover the top with the remaining 1 cup cheese, being careful to keep the cheese in the pan. Bake for another 20 minutes, until cheese is melted and browning. Let cool slightly before serving.

After school Treats: Brownies with Mae's Mocha Icing

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Ingredients
For Brownies:
Four 1-ounce squares unsweetened chocolate
1/2 pound (2 sticks) butter
2 cups sugar
4 large eggs
3 teaspoons pure vanilla extract
11/4 cups all-purpose flour
For Mae's Mocha Icing:
1/2 pound (2 sticks) butter, softened
5 cups powdered sugar
1/4 cup cocoa powder
1/4 teaspoon salt
3 teaspoons pure vanilla extract
1/2 to 3/4 cup brewed coffee, cooled to room temperature
Cooking Directions
Preheat the oven to 325°F.
To make the brownie batter, place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly.
In a medium mixing bowl, cream, the butter and sugar. Beat in the eggs.
With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix.
Add the flour to the bowl and mix just until combined; do not over mix.
Pour the batter into the baking pan. Spread it to even out the surface. Bake at 325°F for 45 to 50 minutes, until the center is no longer soft. Set the brownies aside to cool completely before icing.
To make the icing, in a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt, and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee.
Whip until the icing is the desired consistency. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.
Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, then slice the brownies into squares.

BBQ jalapeno Poppers

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18 whole Fresh Jalapenos, 2-3 Inches In Size
8 ounces Cream Cheese, softened
Shredded cheddar cheese 1/2 cup
Chopped onion 1/4 cup
18 Thin(regular)slices Bacon, Sliced In half
BBQ sauce
Toothpicks

Preparation Instructions

Combine the cream cheese, cheddar cheeses, and chopped onion.



Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT).

Smear softened cream cheese mixture into each jalapeno half. Wrap jalapeno with bacon pieces and Secure by sticking toothpick through the middle.

Brush with BBQ sauce.



Bake on a pan with a rack in a 275 degree oven for 60 degrees. These are best when
the jalapeno still has a bit of bite to it.

Serve immediately, or they’re also great at room temperature.

Beautiful Things from A Farmer's Market

Making Homemade Ravioli (ITALY)

Great Recipe from The National Grange Cookbook

I made this for dinner after the First day of School on Thursday night. Takes a little time but turned out great.

1 pound ground Italian Sausage
1 small onion, finely chopped
2 tsp parsley chopped
1 cup basil chopped
1/2 cup bread crumbs
1/2 cup Parmesan Cheese
Salt and Pepper to Taste
3 eggs, slightly beaten
1 recipe Ravioli Dough
1 Recipe Ravioli Sauce
Parmesan Cheese

Brown Sausage with onion, garlic and parsley in skillet, stirring frequently. Combine with Basil, bread crumbs, 1/2 cup Parmesan Cheese, salt and pepper in a bowl. Mix well. Add enough egg to bind. Drop by teaspoons 2 inches apart onto 1 rectangle Ravioli Dough. Top with Remaining Ravioli Dough. Press around Mounds of filling to form squares. Cut squares apart with pastry cutter. Drop into 8 quarts of boiling water - salted. Cook for 15 to 20 minutes; drain. Place in Serving Bowl and pour Ravioli Sauce over top and sprinkle with additional Parmesan Cheese.

Ravioli Dough:

3 cups Flour
1/4 tsp salt
2 eggs
2 T butter

Sift flour and salt into bowl; make well in center. Place eggs and butter in well. Mix thoroughly. Add about 1 cup warm water gradually to make stiff dough. knead on floured surface until smooth. Let rest, covered for 10 minutes. Divide into 2 portions. Roll each portion into thin rectangle on floured surface.

Ravioli Sauce

1 1/2 pounds ground beef
1 large onion chopped
3 cloves garlic minced
1/4 cup olive oil
1/4 cup tomato paste
4 medium cans tomato sauce
2 tsp chopped parsley
1 tsp each of Rosemary, allspice,
1/2 tsp each of Celery salt, Thyme
3 Tablespoons Worcestershire sauce

Brown Ground beef with onion and garlic in olive oil in saucepan, stirring frequently. Stir in tomato paste blended with 1 1/2 cups hot water. Add remaining ingredients; mix well. Simmer for 2 to 3 hours, adding water as necessary for desired consistency.