Soft Pretzels

1 pkg. dry yeast
1 1/2 cups warm water
1 Tbl. sugar
1 tsp. salt
4 - 5 cups flour
Coarse or Kosher salt
2 egg whites

Soak the yeast in the warm water. Add sugar and salt; gradually stir in flour until the dough is stiff. Knead dough until smooth.

Let dough rise until doubled or set in refrigerator to rise overnight.

Divide the dough into small pieces; roll into ropes and twist into pretzel shape. Brush with egg whites; sprinkle with salt.

Bake at 425 degrees until brown.

Batter Bread

1 c. milk
3 T. sugar
1 T. salt
2 T. butter, melted
1 c. warm water
2 pkgs. dry yeast
4 1/4 c. flour

Mix together milk, sugar, salt and butter. Pour warm water into large bowl. Stir in yeast, add milk mixture. Stir in flour, beat until well blended, about 2 minutes.

Cover and let rise in a warm place until more than doubled in bulk. This will take 30 minutes to an hour, depending on the warmth of your kitchen.

Stir batter down, continue to beat for about 1/2 minute. Spoon into a greased loaf pan. Bake at 375 degrees for about 50 minutes.

Turn out on wire rack to cool.

Makes one loaf.

Cheesy Potato Soup

1 1/2 lbs red potatoes
2 T butter
2 T flour
1 qt half-and-half
1 (8 ounce) packages Velveeta cheese, melted
white pepper
garlic powder
1/2 teaspoon hot pepper sauce
1/4 lb bacon, fried crisp
1/2 cup cheddar cheese, shredded
1/4 cup fresh chives, chopped

Dice unpeeled red potatoes into 1/2 inch cubes.
Place in large saucepan; cover with water and bring to a boil.
Let boil for 10 minutes.

In a separate pan, combine melted margarine and flour, mixing until smooth.
Place over low heat and gradually add half-and-half, stirring constantly.
Continue to stir until smooth and liquid begins to thicken.

Add melted Velveeta. Stir well.

Drain potatoes and add to cream mixture.

Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.

Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, and chives.

Overnight Oatmeal

1 cup steel cut oats (Irish style or pin oats)
4 1/2 cups water
1/2 teaspoon salt
1 teaspoon vanilla

Put all ingredients into a slow cooker. Set on low and cook 8 - 9 hours or overnight.

Serve with fresh fruit, butter, cinnamon, sugar, brown sugar, milk, cream, honey and/or syrup.

Freezer Cheese Balls

2 cups shredded sharp Cheddar cheese
1 (8 oz.) package cream cheese
4 oz blue cheese, cut into pieces
4 Tbls. butter
1 clove garlic, minced
2/3 cup coarsely chopped walnuts or pecans

Allow cheeses and butter to stand at room temperature until soft. Place Cheddar, cream cheese, blue cheese, and butter in a large bowl; with an electric mixer; beat until blended. Add garlic and beat until creamy.

Cover and chill mixture until firm enough to shape into balls, but not hard (about 2 hours). Divide in half and shape each half into a smooth ball. Sprinkle nuts on a piece of was paper and roll each ball in about half of the nuts, pressing in lightly. Place balls in separate freezer bags and seal; refrigerate or freeze until needed.

Before serving, allow cheese balls to stand at room temperature, unwrapped for 30 minutes if refrigerated or 3 to 4 hours if frozen.

Makes 2 balls about 3" in diameter.

Barbecued Meatballs

1 lb. lean ground beef
1/2 c. dry bread crumbs
1/3 c. minced onion
1/4 c. milk
1 egg, beaten
1 Tbl. snipped fresh parsley
1 tsp. salt
1/2 tsp. pepper
1 tsp. Worcestershire sauce
1/4 c. shortening
1 bottle (12 oz) chili sauce
1 jar (10 oz) grape jelly

In a mixing bowl, combine the first nine ingredients. Shape into 1" balls. Melt shortening in a large skillet; brown meatballs on all sides. Remove meatballs and drain fat. In the same skillet, combine chili sauce and jelly. Heat over medium, stirring constantly, until jelly has melted. Return meatballs to skillet; heat through. Serve warm.

Makes about 5 dozen.

Frosting Thumbprints

1/2 cup butter
1/4 cup sugar
1 egg yolk, beaten
1 t. vanilla
1 cup flour
1/2 t. salt
1 egg white
1 cup chopped walnuts

Cream together butter and sugar. Beat in egg yolk and vanilla. Blend in flour and salt, sifted together. Shape into 1" balls. Dip in egg white; roll in nuts. Place on baking sheet lined with parchment paper. Dent each ball. Bake at 350 degrees for 5 minutes.

Remove from oven and dent again. Bake another 12 - 15 minutes. Cool. Fill with butter frosting.

Frosting:
2 cups confectioner's sugar
6 T. melted butter
1 T. cream
1/2 t. vanilla

Mix well. Tint with food coloring.