Babe Ruth Bars

3/4 Cup Butter or Oleo
1 Cup brown Sugar
1/2 Cup white syrup
5 Cups oatmeal
1/2 Cup peanut butter
1 package chocolate chips

• Melt butter, brown sugar and syrup in a saucepan and remove from heat.
• Pour over 5 Cups of oatmeal and mix well. Press in a 9x13 cake pan.
• Bake at 350 degrees for 12 minutes.

Then...

• Melt together 1/2 Cup peanut butter and 1 package chocolate chips.
• Mix well and spread over oatmeal mixture.
• Chill for 2 hours and cut.

Mom's Butter Cookie press recipe

Mom's Butter Cookies

1 Cup butter

1 Cup sugar

1 1/2 teaspoons vanilla

2 eggs, unbeaten

3Cups sifted flour

1/4 teaspoon salt

• Cream together; butter, sugar and vanilla. Add eggs, beat well. Add flour and salt. Mix until blended. Press onto ungreased cookie sheet. Bake at 400 degrees for 10-12 minutes.
• If the dough is too soft to press, put it in the fridge for 15-20 minutes.
• ***Frosting- use powdered sugar, enough milk to be spreadable. Cream of Tartar will cause it to set up so they won't stick together later if you stack them.

Crunchy Chicken Fingers

4 medium skinless, boneless chicken breasts
1/2 cup sour cream
1 Tbsp lemon juice
1 1/2 tsp. Worchestershire Sauce
1/2 tsp Paprika
1/8 tsp celery salt
1/8 tsp black pepper
1/2 8 oz package of seasoned stuffing mix, coursely crushed
2 Tbsp melted butter


1. Cut chicken up into 3/4 inch strips; set aside. In a shallow bowl combine sour cream, lemon juice, Worchestershire sauce, paprika, celery salt, and black pepper.

2. Dip chicken strips into sour cream mixture; coat with crushed stuffing mix. Arrange strips in a large shallow baking pan. (Pieces should not touch)

3. Bake, uncovered, at 375 degrees about 25 minutes until chicken is done, ratate pans after 15 minutes.

The only thing that I would maybe change is that I would turn the chicken after 15 minutes. This is excellant. You can double this recipe and take it to a family dinner.

Grandpa's Thanksgiving Stuffing

2 loaves of Italian bread, broken up and dried out (do the day before)

1 to 1 1/2 pounds butter ( I used 6 sticks)

large bunch of celery, grated

4 large white onions (can be vidalia)

poultry seasoning to taste (2 to 4 tablespoons)

pepper to taste

salt- only if using unsalted butter

chicken broth if necessary (can use cubes dissolved in boiling water, 1 cube to 1 cup)

--Cook on low heat the onions, celery, and butter. Start with a pound of butter and add other sticks as needed. Keep covered. Cook for several hours until celery and onion are very soft. Add seasonings, cook for about 5 minutes more then stir into the bread. If the mixture isn't moist, add chicken broth until it is moist. Store in fridge until you stuff your turkey. Be sure to rinse your turkey before stuffing it. Bake until golden.

**If you prefer not to stuff the turkey bake in a casserole dish until done. I added sweet sausage crumbled into the mixture before baking...Yummy!