Chocolate Swirl Cookies

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2 cups sifted flour

1 ½ tsp baking powder

½ tsp. salt

1 cup sugar

2/3 cup margarine

1 egg

1 tsp. vanilla

1 square unsweetened chocolate

Directions:  Sift flour with baking powder and salt.  Set aside.  Beat butter with 

sugar, egg, and vanilla until light and fluffy.  At low speed, beat in flour mixture 

until smooth. Remove half of the dough.  Add chocolate to remaining dough and mix 

until well blended.  Refrigerate both doughs, covered, 1 hour.

Place each dough between two sheets waxed paper; roll each to 8” square.  Peel of 

top sheets of waxed paper.  Invert chocolate square onto vanilla square.  Peel off 

paper.

Gently press squares together.  Roll like jellyroll. Refrigerate 8 hours.  Cut into ¼’ 

slices.  Bake on ungreased cookie sheet at 375 degrees for 8-10 minutes.  

Comment:  This is a small batch for the work.  Generally double the batch and 

commit to making some cookies!

Beer n’ Butter Poultry Injection

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½ lb. melted butter

½ can beer

2 T. Salt

1 T. soy sauce

2 T. Worcestershire sauce

2 tsp. garlic powder

2 tsp. onion powder

Directions:  Mix all ingredients into the melted butter.  May need to keep warm in 

order to inject.  Inject the bird liberally trying not to break the skin.  This mix does 

not add huge flavor, but it does help ensure a very moist bird.

Comment:  This is a great base to add what you will.

For example:

  • Add Tabasco and cayenne pepper to spice it up.
  • Add lemon juice for a lighter flare.
  • Add sage, thyme, rosemary or poultry seasoning for another take.

Peanut Butter Cup Cookies

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1 cup butter, softened ½ cup sugar

½ cup creamy peanut butter

¾ cup packed brown sugar

1 egg 1 tsp. vanilla

2 cups flour 1 tsp. baking soda

1 pkg. (13 oz.) miniature peanut butter cups

Drizzle:

1 cup (6 oz.) semisweet chocolate chips

1 T. creamy peanut butter

1 tsp. shortening

Directions:  In a large bowl, cream butter, peanut butter and sugars until light and 

fluffy.  Beat in egg and vanilla.  Combine flour and baking soda; gradually add to 

creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to 

handle. 

Roll into 1 ¼ inch balls.  Press a miniature peanut butter cup into each; reshape balls.  

Place 2 inches apart on ungreased baking sheets.  Bake at 350 degrees for 12-15 

minutes or until edges are lightly browned.  Cook for 2 minutes before removing 

form pans to wire racks.  

For drizzle, in a microwave-safe bowl, melt the chocolate chips, peanut butter and 

shortening; stir until smooth.  Drizzle over cooled cookies.

Comment:  Reduced-fat peanut butter does not work in this recipe.

Spaghetti Pie

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6 oz. Spaghetti (3 cups cooked)

1 lb. fresh sausage or ground beef

2 T. margarine

2 eggs, beaten

1/3 cup Parmesan cheese

½ cup shredded Mozzarella cheese

1 cup Ricotta cheese

Directions:  Cook spaghetti.  Drain.  Stir margarine in to hot spaghetti, then add eggs 

and Parmesan.  Form spaghetti mixture into a “crust” in a greased, large pie plate.  

Spread Ricotta cheese.

In skillet, brown meat.  Drain fat.  Stir in spaghetti sauce and heat through.  Turn 

meat mixture into spaghetti crust.  Bake uncovered at 350 degrees for 20 minutes.  

Sprinkle with Mozzarella; bake until melted, about 5 minutes.

Comment:  Use Ragu thick sauce.  Feel free to add favorites like mushrooms, 

peppers, onions.