Homemade Oreos

2 pkgs. devil's food cake mix

1 c. shortening

4 eggs

1 tsp. vanilla

Cream Cheese Frosting:

3-4 oz. cream cheese, softened

1 cube butter, softened

2 c. powdered sugar

1 tsp. vanilla

Mix cake mix, shortening, eggs and vanilla. Use a cookie scoop, or roll into 1-inch balls and place on a cookie sheet (my m-i-l likes to make these bite-sized and uses a mini-scoop). Bake for 8-10 minutes; do not overbake, take them out at 10 minutes even if they do not look done. Let them cool on the cookie sheet before removing. Use cream cheese frosting for filling. Store between waxed paper in an airtight container in the refrigerator.

Zesty Bean Salad

1 can (19oz) black beans

1 can (19 oz) red kidney beans

1 can (19 oz) garbanzo beans

1 can (12 oz) corn

1 c. chopped celery

1/2 c. chopped red onion, about 1/2 of one onion

1/4 c. chopped fresh parsley

1/2 c. canola oil

3/4 c. sugar

3/4 red wine vinegar

1 tsp. salt

1/4 tsp. pepper

Drain and rinse beans. Put beans, drained corn, celery, onion and parsley in a 2 1/2 quart bowl. In another bowl combine oil, sugar, vinegar, salt and pepper. Pour over salad and toss. Refrigerate for several hours or overnight.; it really is better the next day. Drain off dressing before serving...unless you are in the south and they nearly have a heart-attack when you attempt to get rid of the vinegar. This happened to Jaxon when he took this salad to a potluck at work. He said it was hilarious.

Cake Mix Cookies

1 box cake mix

1/2 c. oil

1 egg

1/4 c. water

1 c. mix-ins (Chocolate chips, coconut, raisins, nuts, etc.)

Combine all ingredients and use a 1-inch cookie scoop to place on a cookie sheet. Bake at 350 for 8-10 minutes. Makes 2 dozen.

Here are a few our favorites:

• lemon cake mix -- white chocolate chips
• devil's food cake mix -- Andes mints
• Rainbow chip cake mix

Buttermilk Syrup

1/2 c. buttermilk

1/2 c. butter

3/4 c. sugar

1 tsp. vanilla (or any other flavoring you like. *Coconut* is our favorite)

1/2 tsp. baking soda

In a saucepan combine buttermilk, butter, and sugar. Bring to a boil over medium heat. Remove from heat and add flavoring and baking soda. Serve hot over waffles or with your favorite pancakes.

*Try topped with toasted coconut and whipped cream. (Shown above) Or sprinkle powdered bakers chocolate on vanilla syrup.

Soft Snickerdoodles

1 c. butter, softened

1 1/2 c. plus 2 TB. sugar, divided

2 eggs

2 3/4 c. flour

1/2 tsp. salt

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. nutmeg

2 1/2 tsp. cinnamon, divided

In a large mixing bowl, cream butter, 1 1/2 cups sugar and eggs. Beat until light and fluffy.

In a separate bowl combine flour, salt, cream of tartar, baking soda, nutmeg and 1/2 tsp. cinnamon.

Add dry ingredients to the butter mixture and mix well.

In a small bow, combine 2 Tab. sugar and 2 tsp. cinnamon. Shape dough into 1 inch balls (I use a cookie scoop) and roll in cinnamon-sugar mixture. Place on an ungreased cookie sheet 2 inches apart.

Bake at 375 for 10 minutes. Store in an airtight container. Makes 4 dozen.