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• Preheat Oven 325°F
• In large bowl, cream the butter, brown sugar, and white sugar, until smooth and just starts to fluff. Beat the eggs in one at a time. Then beat in the vanilla.
• In another bowl combine the Flour, baking soda, cinnamon, cloves, cayenne, and salt. Whisk to combine.
• Stir the flour & Spice mixture into the Creamed butter mixture.
• Stir and fold in the quick oats
• Fold in the Chocolate chips. Mix until evenly distributed.
• Drop by heaping spoonfuls onto an un-greased cookie sheet.
• Bake for 12 minutes. Allow to cool about 5 minutes then transfer them to a wire cooling rack.

• Saute the Celery in the Olive oil, then add the onion and garlic. Saute until translucent.
• In a large bowl whisk together the sauteed items and all the other ingredients except the Potatoes and Ham.
• Pour a small amount (About 3/4cup) of the whisked ingredients in the bottom of the Dutch Oven.
• Next Layer that with ham. Then Pour another amount (about 3/4 cup) of the whisked ingredients on the Ham.
• Next Layer that with Potato Slices. Then Pour another amount (about 3/4 cup) of the whisked ingredients on the Ham.
• Next Layer that with ham. Then Pour another amount (about 3/4 cup) the of whisked ingredients on the Ham.
• Next Layer that with Potato Slices. Then Pour the remainder of the whisked ingredients on the Ham.
• Cover the Dutch Oven with its lid. Use hot charcoal for 350 Degrees, more top heat than bottom. Bake about 1- 1 1/2 hours until potatoes are tender.
• Use the same directions and heat for baking this in your kitchen oven.

• Preheat Oven to 375°F
• Combine the beaten egg yokes, sweetened condensed milk, vanilla, salt, and lime juice. Whisk well until silky smooth. Dump into the unbaked graham cracker crust.
• Bake in preheated oven for 15 minutes. Toothpick test should come out clean. Do no over bake.
• Allow to cool then chill.
• Top with whipped cream when served.

• Heat Oven to 375°F
• In large bowl mix the Milk, Peanut Butter, and vanilla until smooth and silky
• Mix in the Bisquick and continue until uniform
• Shape dough into 1 1/4 inch balls. Roll the balls in sugar. Place on ungreased cookie sheet about 2 inches apart.
• Bake 8 to 10 minutes checking the bottoms so they are slightly golden brown, not dark. Then remove them from the oven and transfer to a cool cookie sheet. Immediately push kisses into the baked balls. They are soft and should squish down as the kiss is pushed into it. Chocolate will warm and become soft. Don't knock the tops of the kisses off. Allow to cool and the chocolate reset.

• Preheat oven to 375°F.
• Beat butter, sugar, brown sugar, and vanilla in a large mixing bowl until creamy. Then add eggs one at a time beating well after adding each egg.
• In a second bowl, Combine the Flour, Baking Soda, and salt. Gradually beat the Flour mixture into the creamy butter mixture.
• Stir/Fold in the Chocolate Chips and (Optional Nuts).
• For Individual cookies: Drop by rounded Tbsp. onto an ungreased baking sheet.
• For individual round cookies: Bake 9-11 minutes until golden brown. Cool on baking sheet 2 minutes then move to wire rack to cool completely.
• For cookie bars: Preheat oven to 375°F. Grease 15x10 Jelly Roll Pan. Spread prepared cookie dough into the prepared pan. Bake 20-25 minutes or until golden brown. Cool on rack. Once cooled, cut and remove from pan. (A Pizza wheeled rolling cutter works great for cutting the bars)

• There are two separate recipes above. One for white cookies, Another for Chocolate cookies. Mix them separately. Bake them separately. If you make both recipes you will end up with about 90 cookies in total

Mixing/Baking the White/Plain/Vaniliia Cookies

• Heat oven to 375°F
• In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes.
• Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes.
• Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.

Mixing/Baking the Chocolate Cookies

• Preheat oven to 375 F
• In a large mixing bowl with an electric mixer, beat butter and sugars, and vanilla, until light and fluffy. Beat in eggs, one at a time, beating well after each addition.
• In another bowl, sift together flour, cocoa powder, baking soda and salt.
• Gradually stir flour mixture into butter mixture. Shape dough into a log and place in your cookie press.
• Press cookies out onto an ungreased baking sheet. Bake for 10 to 12 minutes. Remove to wire racks to cool completely.

Layered Vanilla & Chocolate Cookies

• Used press with wide saw toothed die and lay out a long strip. On top layer a long strip of white/vanilla
• Variation use crushed candy, (Crushed candy canes work good) between the layers. Cut the strips in bite sizes and bake at 350°F for about 10 minutes.
• Decorate with white or colored icing and sprinkles.
• To make pinwheels Roll a Layer of the Vanilla dough out on wax paper. On a second piece of wax paper roll out a thin lay of the Chocolate dough. Flip the chocolate layer over on top of the white. Press dough together slightly. Peel off the top layer of wax paper. Roll the double layer of white and chocolate into a log removing the bottom wax paper. Cover the dough log with wax paper. Then cover in foil and chill in the fridge for about an hour. Then remove foil and wax paper, and slice disks off the log about 1/4 inch thick. Arrange on cookie sheet and bake as directed above.

• For every 8 oz of Chips (Chocolate, White, Etc) add 2 Tbsp. of Crisco Shortening. In the microwave or double boiler heat and stir until silky smooth.
• Dip your items in the melted chocolate and lay out on waxed paper. You can speed this up by using chilled cookie sheets.
• Dipping a second time after the first dip has cooled, will create a thicker layer of chocolate. Either way, before chocolate has hardened, you can drizzle with sprinkles, or colored sugar.

The Cake

• Note: 2/3 Cups of Pumpkin is half of a 15 oz can of canned Pumpkin. So instead of wasting a partial can, plan on making a double batch (2 Rolls). The recipe above is for a single batch (1 Roll).
• Heat Oven to 350°F. Prepare a greased 10x15 jelly roll pan (cookie sheet). Line the bottom with wax paper, then lightly spray the wax paper with a spray oil such as Pam.
• Lay out on your counter, a thin towel, sized at least the size of your jelly roll pan. Sprinkle it liberally with powdered sugar.
• In a large bowl lightly beat the eggs. Gradually beat in the sugar, beat until thick and light yellow. (4 to 5 minutes of beating). Add the pumpkin and lemon juice and beat on low until blended.
• In a separate bowl, combine/sift the flour, baking powder, spices, and salt. Add the sifted dry ingredients to the egg mixture. Whisk until well combined. Spread the batter onto the prepare Jelly pan.
• Bake in the preheated oven for 12 to 15 minutes. The cake should spring back when lightly touched with your finger. Start checking at 12 minutes, and at 1 minute intervals after that. Remove the cake from the oven and run a knife along side all edges to help release it from the pan. Immediately flip the cake/pan onto the powdered sugar covered towel. Gently lift the upside down pan away and the cake should remain behind on the towel. Gently peel away the wax paper and discard it.
• Starting on the narrow end of the cake, roll the cake and the towel up together to form a log. Place this on a wire rack to cool.

Filling

• While the cake is cooling prepare the filling. In a small bowl sift the powdered sugar and set it aside. Using a mixer, Beat together the cream cheese and butter until light and fluffy (about 4 minutes). Gradually beat in the sifted powdered sugar and vanilla. Beat until smooth.

The Filling & The Rolling

• Once the cake roll is cool (needs to be cool to avoid melting the filling), carefully unroll the cake. Spread the cream cheese filling evenly over the entire surface of the cake. Then roll the cake and filling (not the towel this time) into a log, or roll. Wrap in plastic wrap and chill at least 1 hour in the refrigerator before serving. These can be made ahead and frozen.
• Slice the cake and filling roll into 1 inch slices. Keep leftovers in the refrigerator.

• Stir together flour, baking powder, salt, and sugar. Sift together 2-3 times in a large bowl.
• Cut in shortening with two knives or pastry cutter until the mixture is the consistency of cornmeal.
• Add Powdered Buttermilk and Powdered milk and mix uniformly to create your dry All purpose mix. Store in a Zip Lock Bag and keep in the fridge for 2 weeks
• Use in recipes that call for Bisquick or all-purpose mix. Add small amounts of cold water, cold milk, cold buttermilk, or other liquid required in your Dutch Oven Recipe.
• For Regular Biscuits: To get your desired biscuit consistency, use cold milk, cold water, or cold buttermilk. Canned milk and reconstituted powder milk work too. (Milk makes richer biscuits) Don’t over mix.
• Form biscuits. Cover and let stand at room temperature for 15 minutes to rise a little before baking.
• Bake biscuits in a pre-heated “hot” oven at 450° for about 15 minutes or until golden brown