Buxton Cookies (eggless)

fluffy, extra soft cookies, Contributed by Kelley Hutchinson

1 cup butter softened
1 1/2 cups soft brown sugar

1 tsp vanilla extract
1 Tblspn lemon juice
1/2 cup sour cream

4 cups plain/all purpose flour
1/4 tsp nutmeg
1 tsp baking soda
4 tsp baking powder

* 1/2 tsp cinnamon (I added this myself, you may want to try 1/4 tsp & add more to your taste, or leave it out if you want)

* 1/2 – 1 cup raisins ( I added this myself. I thought the cookies really benefited from having this flavor. I am just guessing at the amount though, you’ll have to see what works for you. Or you can just leave this out)

– Preheat to 350 degrees
– cream together the butter and sugar
– Mix in vanilla, lemon juice and sour cream.
– Sift together the flour, nutmeg, baking powder, baking soda (and cinnamon if you want)
– Add the dry mix to the wet mixture a little at a time (maybe a cup at a time) then alternate with adding the milk (1/4 cup at a time)
– ( now you can fold in the raisins if you want)

– drop from a teaspoon (I used a tablespoon) onto a greased baking tray 3″ apart (I did it about 1.5″ apart & it worked fine)
– Bake for apprx 10 min or until lightly browned. (yield = 6 dozen teaspoon drop cookies)


Southern Skillet Pork BBQ Marinade

contributed by Laurel Turner

4 boneless pork chops, 1/2 in thick
1/4 cup Italian dressing
1/4 cup barbecue sauce
1 teaspoon chili powder
Stir together Italian dressing, barbecue sauce and chili powder. Pour over pork chops in shallow dish or plastic bag. Marinate from 30 minutes to overnight in the refrigerator.

Heat nonstick skillet over medium-high heat; drain pork chops and place in skillet. Brown chops on both sides; add remaining marinade. Cover pan and simmer over medium heat for 4 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
Serves 4

Old Timey Cracklin’ Cornbread

contributed by Laurel Turner

2 tblsp. vegetable oil
1 cup self rising cornmeal
1 cup self rising flour
1 tsp. baking soda
4 tblsp. white sugar
1-1/2 cup buttermilk (or more, if needed)
1 egg, beaten
1/3 cup crushed pork cracklins

Preheat oven to 350°. Cover the bottom of a cast iron frying pan with the vegetable oil. Put frying pan into hot oven while you are mixing together cornbread ingredients.
Combine cornbread, flour, baking soda, and sugar in a large mixing bowl. Pour in buttermilk and add egg to mixture. Using a fork, mix all ingredients until well combined. Fold in cracklins. Remove pan from oven and pour cornbread mixture into the center of the hot oil. Spread mixture to edges of pan and return to oven. Cook for 30 minutes until cornbread is golden brown. Serve buttered with Georgia Cane Syrup. Mmmm-mmm!

Amish Caramel Corn

contributed by Laurel Turner

7 quarts plain popped popcorn ( 7 quarts=2 large bags of microwave popcorn)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract
place popcorn in large bowl

boil 2 cups brown sugar, 1/2 cup light corn syrup, 1 tsp salt and margarine …bring to a boil stirring constantly for 5 minutes…take off heat and add vanilla extract and baking soda…it will be foamy…pour over popcorn in bowl and stir to cover popcorn…spread on large cookie sheets that have been sprayed…put in preheated 250F oven for 1 hour stirring every 15 minutes…dumped out onto wax paper lined counters ..seperate the pieces so you dont have any extra large clusters…store in an airtight container or storage bags

Egg-Free Pumpkin Chocolate Chip Cookies

contributed by Jaime Gregory Cecil

2 cups sugar
1 cup shortening
1 (15 ounce) can pumpkin (not pumpkin pie mix)
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
12 ounces semisweet chocolate chips
Cooking Instructions

Preheat oven to 375 degrees F (190 degrees C).
Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.

Gooey Pumpkin Butter Cake

1 18 oz yellow cake mix
1 egg
8 tbl butter, melted
1 15 oz can pumpkin
1 8 oz pkg cream cheese softened

8 tbs butter, melted
3 eggs
1 tsp vanilla
1 16 oz box powdered sugar
1 tsp cinnamon
1 tsp nutmeg
Preheat oven to 350 degrees and grease a 9×13 pan
To make the cake: combine cake ingredients and mix well. Pat into greased 9×13
Prepare Filling:
In a large bowl, beat the cream cheese and pumpkin till smooth. Add the eggs, vanilla and butter beat together. Next add the powdered sugar cinnamon and nutmeg mix well. Spread pumpkin mixture  over cake batter and bake for 40-50 minutes. Make sure not to overbake as the center should be a little gooey.

Todd’s Bacon Wrapped Jalapeño Popper Dip

by Todd Eby
6 packages of cream cheese
1 package of center cut bacon
… 1 tbs of cumin
1 tsp cayenne pepper
4 med jalapeño peppers
(diced up small and I left in the seeds for extra hot!)
1/2 med onion diced
1 tsp garlic
1 tsp salt
1 tsp chili pepper
1/2 cup of copped fresh cilantro
1 package of shredded medium cheddar cheese
1 cup of sour cream

I first laid out the bacon on a  cookie cooling rack and baked it in the oven till brown and crispy,
while the bacon was cooking I gently warmed up the cream cheese in a med-large (microwaveable) mixing bowl  and stirred often as it warmed up. Chopped up all veggies and set aside. once all of the cream cheese is warm and soupy — I then add in all of the chopped veggies and seasoning and stirred well. Crumble in cooled off bacon,  and stir in shredded cheese, sour cream and  finish by adding any additional seasoning to your liking.

I also separated out 1/3 of the batch and made an atomic hot batch with 2x the jalapenos and cyan pepper for a nice slow burn!!! LOL!

I like to eat the dip with “Mission Tortilla Strips.”

This recipe with set you back nearly $30.00! but will be plenty enough for 20 or 30 people.
and it saves incredibly well for a week of yummy snacking!  ; )


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