Chicken variety . . .

Baked chicken is easy, good, and satisfying. However, if you get tired of the regular salt & peppered variety, you can remedy that without too many extra ingredients but with a whole new taste.

Bake your chicken until it is almost done and browning nicely. (350 degree oven) Brush on or pour over regular barbecue sauce and return to the oven for another ten minutes. You can repeat this two or three times. If you have some barbecue sauce left over, heat it up with a tablespoon of butter and pour over the chicken before serving.

Want to try an Asian version? Go the same way as above only use an Asian salad dressing. This one goes great with Jasmine Rice.

Easy Cookie Recipe . . .

Jubilee Jumbles (from Betty Crocker's New Picture Cookbook, 1961)

1/2 cup soft shortening
1 1/2 cups brown sugar, packed
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1/2 teaspoon soda
1 teaspoon salt
1 cup chopped nuts (can be optional)

Preheat oven to 375 degrees.

Mix shortening, sugar, and eggs thoroughly. Stir in sour cream and vanilla. Blend flour, soda, and salt: stir in. Mix in the chopped nuts. Drop by rounded tablespoonfuls of dough about 2" apart onto a greased baking sheet. Vegetable oil spray works great. Bake about 10 minutes our until cookie is firm to the touch and lightly golden. Spread cooked cookies with Browned Butter Glaze. Makes about 4 dozen 2 1/2" cookies.

Browned Butter Glaze

Melt /12 cup butter until golden brown. Blend in 2 cups sifted confectioners' sugar and 1 teaspoon vanilla extract. Stir in 2-4 tablespoons hot water until icing spreads smoothly. Before the icing hardens, you can to the cookies with tiny, chocolate chips, more chopped nuts, a whole almond, sugar sprinkles, etc.

You can substitute the nuts in the cookie recipe for chocolate chips, white chocolate chips, raisins, chopped dates, coconut, or add cinnamon, ginger, and cloves to the original recipe for a spicer cookie.

Easy Apple Cake

2 cups flour
1 tablespoon cold water
1/2 teaspooon salt
1 teaspoon lemon juice
3/4 cup shortening
1 10-oz. can apple pie filling
2 beaten egg yolks

1/2 cup sugar
2 teaspoons cinnamon
Several pats of butter

Mix flour, salt, and shortening with a fork like pie crust. Mix together egg yolks, lemon juice, and water. Add to flour mixtures. Combine gentlly. Roll half the dough out like a pie crust to fit a baking pan. Place on a greased pan or cookie sheet. Arrange apples on crust. Sprinkle with 1/2 ckup sugar mixed with 2 teaspoons cinnamon. Add dabs of butter. Roll out other half of dough. Cover apples and seal edges. Bake at 375 until golden, about 25 minutes. Drizzle with icing.

Icing
1 cup powdered sugar
Dash vanilla
milk, as needed to make the icing slightly runny.

Pumpkin Crisp

1 15-ounce can pumpkin
1 cup evaporated milk
1 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 package yellow cake mix
1 cup chopped nuts, optional
1 cup butter, melted

Stir together first 5 ingredient. Pour into a lightly greased 13x9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with nukts. Drizzle butter evenly over all.

Bake at 350 degree for one hour or until golden brown. Let stand for ten minutes before serving. You can cut the sugar by half if it is too sweet.

Whipped cream
Small carton of heavy whipping cream
Two tablespoons sour cream
1/3 cup granulated sugar

Whip the cream with the sour cream until it starts to thicken, add the sugar and complete the beating and the cream holds it's shape. Top your cooling pumpkin crisp with this and feast.