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Country Kitchen
December 2, 2011 Previous Recipe
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Yee Haw Toffee - Kim Earwood
Cheerios Nuggets - Elizabeth Coon
NUTTY POUND CAKE - Millie Hawes
German Chocolate Cake - Janet Bradford
Christmas Bread Pudding with Blueberry Sauce - Paul Pinyan
Aunt Freida’s Spinach Dip - Kyle Hayes
Apple Pie with Cheddar Crumble Topping - Debra Davis
Jalapeno Corn Casserole - Matthew Durdin
CAROLYN’S MOIST-N-CREAMY COCONUT CAKE - Mike Tidwell
Bacon Cheese Wreath - Terrie Channell
Apple Bread - Paula Culver
Blueberry French Toast Casserole - Cheryl Mitchell
Pistachio/Cherry Sugar Cookies - Mitt Walker
German Chocolate Upside-Down Cake - Boyd Deal
Sausage Pinwheels - Jeff Helms
No Fat Greek Yogurt Salad - Linda Dennis
Bacon & Cheese Cups - Amanda Butts
Homemade Macaroni and Cheese - Adrian Cooper
Grandmother Jones’ Oatmeal Cookies - Tom Jones
Grandmother Jones’ Oatmeal Cookies - Tom Jones

1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 ˝ cups all-purpose flour
1 teaspoon soda
1 teaspoon salt
3 cups dry oatmeal
˝ to 1 cup chopped pecans

Preheat oven to 400 F. Cream together shortening, brown sugar and granulated sugar. Add and blend eggs and vanilla extract. Add flour, soda and salt. Stir in oatmeal and pecans. Drop by large spoonfuls onto ungreased cookie sheets. Bake for 10 minutes. Let cool on wire racks.





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