Crisscross Peanut Butter Cookies (above)

• 1 C. shortening
• 1 tsp. vanilla
• 2 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs
• 1 C. brown sugar
• 3 C. flour (for richer cookies use 2 C.)
• 1 C. white sugar
• 1 C. peanut butter

Thoroughly cream shortening, sugars, eggs and vanilla. Stir in peanut butter. Sift dry ingredients. Stir into creamed mixture. Drop by rounded teaspoons on a greased cookie sheet. Press with the back of a fork to make a crisscross pattern. Bake in a 350° oven for 10 minutes or until done.

Polly’s Spinach Pie

• 1 lb. hamburger
• 1 onion, chopped
• 2 pkgs. thawed, chopped spinach,
• drained
• 1/4 tsp. garlic
• 1 C. sour cream
• 1 tsp. oregano
• 1/2 C. minute rice
• 1 can cream of celery or cream of
• mushroom soup
• 1 pkg. shredded Mozzarella cheese
• Grated Parmesan cheese

Brown hamburger and onion together. Drain. Add spinach, garlic, sour cream, oregano, rice and soup and mix well. Pour into a round casserole dish and bake at 350° for 30 minutes. Add Mozzarella and Parmesan cheeses and bake an additional 15 minutes.

Baked Chicken with Peaches

• 2 lbs. chicken pieces
• 1/4 C. butter, melted
• 1 tsp. salt
• 1 lb. can peach halves, drained
• (reserve juice)
• 1 C. barbecue sauce
• 1 T. lemon juice
• 1 can onions, drained

Place chicken in a shallow roasting pan. Brush with butter and sprinkle with salt. Bake at 375° for 30 minutes. Combine peach syrup, barbecue sauce and lemon juice. Pour over chicken and bake an additional 30 minutes at 350°. Arrange onions and peaches around chicken and baste with sauce. Bake 10 more minutes.

Chocolate Chip Cheeseball (above)

• 1 (8-oz.) pkg. cream cheese, softened
• 1/2 C. butter, softened (no substitutions)
• 1/4 tsp. vanilla extract
• 3/4 C. confectioner’s sugar
• 2 T. brown sugar
• 3/4 C. miniature semi-sweet chocolate chips
• 3/4 C. finely chopped pecans
• 1/4 C. miniature semi-sweet chocolate chips
• Graham crackers or graham cracker sticks

In a mixing bowl, beat cream cheese, butter and vanilla together until fluffy. Gradually add sugars; beat just until combined. Stir in 3/4 C. chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, mix pecans and 1/4 C. chocolate chips together. Roll cheese ball in mixture. Serve with graham crackers.

Upside Down Pizza

• 2 lbs. hamburger
• 1 sm. onion, chopped
• 1 pkg. McCormick spaghetti sauce mix
• 2 (8-oz.) cans tomato sauce
• 1/2 C. sour cream
• 2 C. mozzarella cheese, shredded
• 1 (8-oz.) pkg. crescent rolls
• 2 T. butter, melted
• Parmesan cheese

Brown hamburger and onion, drain. Add spaghetti sauce mix and tomato sauce. Pour into an ungreased 9x13-inch pan. Mix sour cream and Mozzarella cheese. Pour over hamburger. Top with crescent rolls (pressed out). Pour melted butter over rolls. Sprinkle with Parmesan cheese. Bake 20-30 minutes at 350°.