Chocolate Rolo Cookies

2 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 tsp baking soda

1 cup sugar

1 cup firmly packed brown sugar

1 cup (2 sticks) softened butter

2 tsp vanilla

2 eggs

48 Rolos, unwrapped

Preheat oven to 375. Combine flour, cocoa and baking soda. In a separate bowl cream sugar, brown sugar and butter until light. Add vanilla and eggs, beat well. Add flour mixture, blend well. Shape about 1 TBS dough around 1 Rolo, covering completely. Place 2" apart on an ungreased cookie sheet. Bake at 375 for 7-10 minutes or until set and slightly cracked. Cool 2 minutes. Remove from cookie sheet to cool on wire rack.

*The original recipe calls for 1 cup chopped pecans - half stirred into the dough just before shaping into balls. After shaping the dough balls, dip one side into remaining pecans before baking.

** The original recipe also calls for 4 oz almond bark which is melted and drizzled over baked cookies.

Peanut Butter Cup Cookies

1 3/4 cups all-purpose flour

1/2 tsp salt

1 tsp baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 tsp vanilla

2 TBS milk

40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375. Sift flour, salt and baking soda together. In a separate bowl, cream butter, sugar, peanut butter and brown sugar together until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture and mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Oriental Chicken Marinade

3/4 cup soy sauce

1/2 cup sugar (omit if grilling)

1/2 cup pineapple juice

1 tsp cornstarch

1/2 tsp fresh ginger, grated

1 clove garlic, minced

juice of 1 lime

8-10 pieces of boneless, skinless chicken

Marinate overnight. Chicken can be grilled or baked.

Savory Onion Rice

1 1/4 cup regular rice

1 (10 1/2 oz) can condensed beef consomme

1/2 cup (1 stick) margarine (if doubling, still just use 1 stick)

1 (10 3/4 oz) can condensed onion soup

1 (2 oz) can mushrooms, drained

Put rice into quart casserole dish. Pour soup and consomme over rice. Add mushrooms and margarine. Cover casserole dish; bake in oven at 350 for 1 hour, stirring rice after first half hour.

Randolpha's Famous Peach Pie

Crust:
1 cup flour
1/8 cup milk
1/4 cup oil
pinch of salt

Mix ingredients. Roll out (using wax paper), put in dish, poke holes with a fork, bake at 350 for 10-15 minutes or until golden brown. Let cool

Cream Cheese Filling:
8 oz cream cheese
1/2 cup powdered sugar
2 tsp vanilla
3/4 cup whipping cream

Mix ingredients. Poor into pie shell. Chill.

Fresh Peach Layer:
Slice fresh peaches onto cream cheese filling. (3-4 good sized peaches should be plenty for both peach layers.)

Cooked Peach Topping:
2 cups fresh peaches (sliced or chunked)
1 cup sugar
2 TBS corn starch
2 TBS water

Combine ingredients over medium heat until dissolved. Turn heat up and bring to a boil. Boil until thickened. Cool. Pour over fresh peach layer.

Chill pie at least one hour.

Fresh Berry Gratin

48 oz mixed fresh berries (raspberries, strawberries, blackberries, and/or blueberries)

16 oz cream cheese

2 cups sour cream

1/2 cup sugar

1 tsp vanilla

1/2 cup brown sugar

Wash berries and slice or cut to desired size. Place in the bottom of a 9x13 pan or divide into individual ramekins. In a large mixing bowl, beat the cream cheese, sour cream, sugar and vanilla until well combined. Top the berries with the cream cheese mixture. Sprinkle the brown sugar on top of the cream cheese mixture. Place under a broiler for 4-6 minutes or until the brown sugar starts to caramelize. Watch carefully so it doesn't burn! Serve immediately.

Switzerland Swiss Cheese Fondue

1 lb Swiss cheese, shredded (we usually use 1/2 Emmental, 1/2 Gruyere)

3 TBS flour

1 clove garlic

2 cups dry white wine

1 TBS lemon juice

2 TBS kirsch

nutmeg, salt, pepper, paprika to taste

2 large baguettes, cubed

Dredge cheese lightly in flour.

Rub cooking pot with garlic. Discard garlic. Pour in wine over medium heat. When wine is hot but not boiling, add lemon juice. Add cheese by handfuls, stirring constantly with a wooden spoon until cheese is melted. Bring fondue to a bubble briefly, add kirsch and spices, stirring until blended.

Pour into fondue pot and set over a burner. (It's generally a good idea to use warm water to heat the pot first.) Serve with baguette cubes.

The recipe serves 4 - but our family of 6 easily polishes off a double batch. :)

It's tradition that if a lady loses her bread in the pot, she owes the nearest man a kiss. If a man loses his bread in the pot, he buys the next round of drinks. However, it is not good form to make anyone lose their bread!