Oatmeal Raisin Cookies

INGREDIENTS

1 cup Buttered Crisco
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
1 teaspoon Arm and Hammer baking soda
1 1/2 cups Quaker Oats
1 teaspoon cinnamon
1-2 cups of raisins
1/2 teaspoon nutmeg
PAM cooking spray

RECIPE

1. Sift one and a half cups of flour - leave in sifter
2. Put one teaspoon of baking soda into sifter
3. Put one teaspoon of salt into sifter
4. Put one teaspoon of cinnamon into sifter
5. Put a half teaspoon of nutmeg into sifter
6. Sift everything together
7. Put one cup of white sugar into mixing bowl
8. Put one cup of brown sugar into mixing bowl
9. Put one cup of Buttered Crisco into bowl
10. Start mixer ... only white sugar, brown sugar, buttered crisco in at this point
11. Put 2 eggs into mixer - one at a time - remove white
12. Add mixed flour/etc. from steps 1-6
13. Mix
14. Add one and a half cups of Quaker Oats into mixing bowl
15. Mix
16. Add one teaspoon of Vanilla Extract into mixing bowl
17. Mix
18. Add one cup of raisins into mixing bowl (personally I'd add a cup and a half to two cups)
19. Mix
20. Spray cookie sheet with PAM
21. Put cookies on cookie sheet in little balls
22. Cook for roughly 15 minutes ... every oven is going to cook differently
23. Take off of cookie tray while still warm

Strawberry Cake

INGREDIENTS

1    box yellow cake mix
1    box strawberry jello
1    package frozen strawberries (12 oz.) - SAVE ½ CUP FOR ICING
¼    cup water
¾    cup Wesson vegetable oil
4    eggs - ADD ONE AT A TIME
3    tablespoons of flour
1    cube melted butter
1    box (bag) of powdered sugar (2 lbs.)
1    PAM Spray

CAKE MIX

Take butterstick out and let it get soft
Soak frozen strawberries in warm water
Pour out yellow cake mix
Create hole in middle of cake mix
Pour jello in hole in middle
Save 6oz. strawberries for icing - IN REFRIGERATOR
Put 3 tablespoons of flour into cake mix in middle
Put ¾ cup of Wesson oil into cake mix
Pour in ¼ cup of water
Use beater
Add 6oz. strawberries
Use beater
Add 1 egg to mix - beat - continue until all 4 eggs are in mix
Spray PAM on cooking pans
Put butter into oven
Bake as directed on cake box
Take out butter
Bake at 350 degrees
CHECK COOKING OF CAKES 5 - 10 MINUTES EARLY
Stick toothpick in - if it comes out clean, the cake is done
Let cake cool

ICING

Put melted butter into a large bowl
Add 2 cups of powdered/sifted sugar
Sift & add 1 cup powdered sugar
Stir
Sift & add 1¼ cups of powdered sugar
Stir
Add few strawberries
Stir
Add few strawberries
Stir
Add ¾ cup of powdered/sifted sugar
Stir
Add rest of strawberries
Stir
Add ¾ cup of powdered/sifted sugar
Stir
Add 1 cup of powdered/sifted sugar
Stir
Add ¾ cup of powdered/sifted sugar
Stir
Add ¾ cup of powdered/sifted sugar
Stir
Add ¾ cup of powdered/sifted sugar
Stir
Add ¼ cup of powdered/sifted sugar
Stir
Add ¼ cup of powdered/sifted sugar
Stir
Add ? cup of powdered/sifted sugar
Stir
This should be enough sugar, but if icing is not extremely difficult to stir - add more
Add icing AFTER CAKES HAVE COOLED
Put icing between each layer

From 2 lb. bag of powdered sugar, only about ½ cup is left

Lemon Icebox Pie

INGREDIENTS

1 can (6 ounces) frozen lemonade concentrate - yellow
1 tub (8 ounces) whipped topping, thawed - Cool Whip
1 can (14 ounces) sweetened condensed milk
1 graham cracker pie shell, purchased or homemade, 9-inch

RECIPE

Mix lemonade, Cool Whip, and condensed milk with mixer until all the bumps are out.
Pour into pie crust and freeze.
That's it!