Weslynn & Friends

Makes 112 cookies, but the recipe may be halved.

2  cups butter

24 oz. Chocolate chips

4  cups flour

2 cups brown sugar

2 tsp. soda

1 tsp salt

2 cups sugar

1 - 8 oz Hershey Bar (grated)

5  cups blended oatmeal

4  eggs

2 tsp Baking powder

2tsp. Vanilla

3  cups chopped nuts of your choice

Measure oatmeal and blend in a blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.

Makes 112 fabulous cookies

To make syrup

 C Water

Dash of Salt

C of Raw Peanuts

Tablespoon Butter

tsp Baking Soda

tsp Vanilla

In 2 quart glass bowl combine:

Sugar, corn syrup, water, salt and peanuts.

Microwave (high) uncovered 5 minutes

Stir

Microwave (high) uncovered 13-15 minutes or until 300 is reached.

Holiday Recipes

Please leave a holiday recipe!  Sign your name and add your URL and the title of your latest published work  (article, poem, song or novel)  if you wish.

Since I’m a semi-vegetarian, I don’t consume much meat, but following is one of my favorite recipes for Bar-B-Que beef briscuit. This can easily take the place of turkey or ham at the holidays and may be prepared even if it is snowing or raining outside.

For maximum enjoyment, before you begin preparing dinner, turn on the music and pour a glass of  your favorite beverage.

Guava Mojito

Muddle 6-10 mint leaves with the juice of 1 medium/large lime

2 Oz. Cruzan Guava Rum

2-3 oz. Simple Syrup (vary the amount to your taste)

Club Soda, Ice Lime slice for garnish.

If you want homemade sumple syrup, bring to a boil 1 cup sugar with 1 cup water, imediately remove from heat and steep 4=5 mint leaves, just as you would tea. (Don’t use mint flavoring spice.)

Barbecue Beef Brisket

Ingredients

1 Beef Brisket

Garlic salt, celery salt, onion salt, worcestershire sauce, smoke sauce, and your favorite barbeque sauce.

Sprinkle the brisket with garlic salt, celery salt, and onion salt. Marinate covered with foil in liquid smoke overnight. In the morning, after you remove it from the fridge, sprinkle worcestershire sauce over the brisket, cover with foil, and place it in the oven at 275 degrees Cook five hours. Uncover. Pour barbeque sauce over the brisket and cook at 275 degrees for one hour. Remove from oven and cool one hour. It’s so much easier and much more tender if you slice along with the grain. 

Weslynn McCallister, Author of SKIN DEEP

http://www.weslynn.com