I've been working on my family's recipes.

AB Cooley Family Recipes

This is just my first sample.

Soft Sugar Cookies

Soft Sugar Cookies
1/2 Cup Butter
1/2 Cup Margarine
1 Egg
1 Cup Powdered Sugar
2 Cups Flour
1/2 tsp. Salt
1/2 tsp. Cream of Tartar
1/2 tsp. Baking Soda
1 tsp. Vanilla
1 Recipe Cream Cheese Frosting

In a large bowl cream butter and margarine together. Add egg and mix. Add powdered sugar and beat well. Add remaining ingredients, except frosting, and mix. On a floured surface, roll out dough about 1/2-inch thick. Add additional flour if dough is too sticky. Cut dough into desired shapes. Bake on greased cookie sheets @ 350 deg. for 10-12 min. Cool on wire rack and frost with cream cheese frosting. (Makes 2-3 dozen cookies)

Cream Cheese Frosting

1 (8-oz) pkg Cream Cheese, softened
1/2 Cup Butter, melted
4 Cups Powdered Sugar
1 tsp. Vanilla

Cream the softened cream cheese; blend with butter. Add powdered sugar and vanilla and beat well.   

Way too easy peanutbutter cookies

mix in a bowl, by hand, the following:
1 C peanutbutter
1 C sugar
1 egg

roll into balls, place on un-greased cookie sheet. smash slightly with fork or bottom of a cup. bake at 375 for 9 min.

Funeral Potatoes

• 2 Sticks Butter
• 2 (16 oz) containers Sour Cream
• 2 pkgs (8oz) grated Cheese
• 2-3 lbs hash-browns
  
• red/green bell peppers (optional)
• Crackers (Ritz, Saltines, etc)
  

- Melt butter, stir in sour cream, cheese, hash-browns, and peppers.
- Pour into large baking dish/dutch-oven.
- Top with cracker crumbs & dot with butter.

Bake @ 350 Degrees for 1-1/2 hours (uncovered for conventional oven, covered for dutch-oven).

For Dutch-Oven w/ coals:
Add 2 coals more on top then size of oven and 2 less on bottom for 350 degrees
(ex. 10" oven = 12 coals top, 8 coals bottom)
Add/Subtract 1 coal top AND bottom for 25 degree increments.

Strawberry Cobbler

Filling:

• 4 C. Strawberries
• 3/4 C. Sugar
• 3/4 C. Water
• 3 Tbsp Cornstarch
• 1/4 tsp Salt

- Crush 1 Cup strawberries, add 3/4 Cup water. Bring to boil, simmer 3 min. Strain Juice from cooked strawberries and add water to make 1 Cup.
-Combine Sugar, cornstarch and salt in same pan. Slowly add juice, stirring until smooth, bring to a boil. Keep stirring until mixture is clear and thick. Cool slightly.
- Put cut/whole strawberries into pan/duct-oven.
- Pour Cooked Mixture over Berries, mix together.

Cake:

• 1 pkg white/yellow cake mix
• 2 eggs
• 1 stick butter
• 1 1/2 C. Sprite/7-up/sierra-mist

- Empty Cake mix onto Berries.
-Melt Butter, add Sprite (butter will seem to crystallize) and eggs, beat together.
- Pour mixture over cake mix.

Bake @ 350 degrees for about 45 min. (or until cake is done)

For Dutch-Oven w/ coals:
Add 2 coals more on top then size of oven and 2 less on bottom for 350 degrees
(ex. 10" oven = 12 coals top, 8 coals bottom)
Add/Subtract 1 coal top AND bottom for 25 degree increments.

Lemon Meringue Pie

Filling:
- 1 1/2 C. Sugar
- 1/4 C. + 2 Tbsp Cornstarch
- 1 Tbsp Flour
- 1/8 tsp Salt
- 1/2 C. Lemon Juice
- 3 Egg Yolks, Well Beaten
- 1 1/2 C. Boiling Water
- 1 Tbsp Grated Lemon Rind
- 1 C. Cold Water
- 1 Baked 9in (deep dish) pie shell


Meringue:
- 3 Egg Whites
- 2/3 C. Sugar
- 1/2 tsp Cream of Tartar

• Blend: sugar, cornstarch, flour, and salt in medium saucepan. Add lemon juice, rind, cold water, beaten egg yolks, blending until very smooth. Add boiling water.
• Bring to a boil over medium heat, stirring constantly, then boil 2-3 minutes. Remove from heat. Stir filling occasionally until warm. When cool, add to pie shell.

• Beat 3 egg whites, cream of tartar. Add sugar gradually. (use Electric mixer, can take up to 45min) Beat until mixture can stand on own. Apply to top of pie filling, sealing in the pie filling.

• Bake @ 350 degrees for 10-13 minutes (until tips are light brown.)
  

Garden Chowder

In a large Pot Saute 2 medium zucchini, diced & 1 medium onion diced until tender
In a large glass measuring cup add 3 cups Chicken broth, 1 tsp. lemon juice, and 2 T cornstarch. Mix until blended. add to Pot. bring to a boil.
Add 1 can or 2-3 fresh roma tomatoes, 1 can (12oz) evaporated milk, one can (14.5 oz) corn, and 1 T dry parsley, 1 T dry basil. simmer 5 min.
Just before serving add 1/3 C Parmesan cheese, and 2 cups of cheddar. salt and pepper to taste.