Buttermilk Cookies

Heat oven to 350

1 C sugar
1/2 C shortening
1 egg
2 1/2 C flour
1 1/2 t baking powder
1/2 t salt
1/4 t baking soda
1/2 C buttermilk or plain yogurt
1t vanilla
2 t cinnamon + 2 T sugar for rolling

Cream sugar and shortening. Add eggs. Sift dry ingredients together in separate bowl and then add them to the wet mix. Mix in buttermilk or yogurt and vanilla. Form dough into balls and then roll them in cinnamon and sugar mixture. Place on greased cookie sheet and bake 8-10 minutes until cookies are slightly firm.

This comes from recipe exchange from Holly W. They look deceptively like snicker doodles but they taste so much better. I usually use yogurt instead of buttermilk simply because that's usually what I have on hand. I just gives the cookies a slightly different texture.

Seven Layer Cookies

Heat oven to 325

1/2 C melted butter
1 1/2 C graham cracker crumbs
8 oz flaked coconut
6 oz chocolate chips
6 oz butterscotch chips
1 can sweetened condensed milk
1 C chopped walnuts

In 13x9 pan spread each ingredient in the order given. Bake 30 minutes. Give bars plenty of time to cool before cutting.

This came from a recipe exchange from Kathy R. The only pit fall I've found with them is not letting them completely cool. If you don't you'll just be eating goo. Yummy goo, but goo none the less.

Quick Chicken Enchiladas

Heat oven to 350

6 oz can olives
4 oz can mushrooms
16 oz can refried beans
13 oz canned chicken
1 pkg enchilada seasoning mix
2 C shredded cheddar-divided
8 flour tortillas
16 oz tomato sauce

Chop olives and mushrooms and mix with beans, drained chicken and seasoning package. Add one cup of the cheese. Grease 13x9 cake pan with cooking spray. Divide chicken mix into the totillas and roll. Place in pan, cover with tomato sauce and remaining cheese. Bake 30 minutes.

This came from a recipe exchange from the kitchen of my friend Marilee G. They are very yummy and kid pleasing.