Cowboy Macaroons recipe

Source: Crisco

Makes about 4 dozen cookies.

• 1 cup Butter Flavor CRISCO
• 1 cup firmly packed brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 cups quick oats (not instant or old fashioned)
• 2 cups corn flakes
• 1 cup finely chopped pecans
• 1 cup flake coconut
• 1/2 cup maraschino cherries, cut into quarters (optional)

Heat oven to 350 degrees F. Grease baking sheet with Butter Flavor Crisco.

Combine Butter Flavor Crisco, brown sugar and granulated sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs and vanilla extract.

Combine flour, baking powder, salt and baking soda. Mix into creamed mixture at low speed until just blended. Stir in oats, corn flakes and nuts with spoon. Stir in coconut and cherries. Form dough into 1-inch balls. Place 2 inches apart on baking sheet. Bake for 12 to 14 minutes, or until set. Cool 1 minute on baking sheet. Remove to cooling rack.

Garlic Shrimp recipe

• 2 pounds shrimp, peeled
• 2 cloves garlic, minced
• Salt, to taste
• Dash of Worcestershire sauce
• 1 to 2 tablespoons chives (optional)
• 1/2 cup butter
• 3 lemons, juiced
• Pepper, to taste
• 1/2 cup parsley, minced

Saute garlic in butter. Remove from heat; add lemon juice, salt, pepper, Worcestershire, parsley and chives. Stir. Add shrimp. Marinate for 20 minutes. Put shrimp on skewers. Put foil on barbecue and lay shrimp on foil. Grill for 6 to 10 minutes or until done.

Acorn Squash Rings With Cranberries And Apples

A real Thanksgiving treat. Easily prepared in your microwave in just a few minutes.

Ingredients 1 Squash; acorn 1/4 c Butter 1/2 c Cranberries 1/4 c Sugar; brown packed 1/2 c Apple; finely chopped 1 t Cornstarch 2 t Water; cold

Instructions 1. Cut un peeled squash into 1/4 rings with sharp knife. Remove and discard seeds. Place in shallow dish & set aside. 2. In 4 cup measure cook butter at High 30-45 seconds or till melted. Stir in cranberries and brown sugar. Cook, uncovered at High 2-3 min or till skins have popped, stirring once. Stir in apple; spoon in each ring. 3. Cover and cook at High 5-7 min or till tender. Drain juice into 1 cup measure. Dissolve cornstarch in cold water, whisk into juices. Cook at High 30-45 seconds till thickened. Pour over rings. by Heather Frankell