Ingredients

2 sticks butter, unsalted (1/2 lb., softened)

1 cup vegetable oil

1 cup sugar, granulated

1 cup confectioner’s sugar (sifted)

2 eggs (large)

1 teaspoon vanilla extract

4 cups flour, all purpose (500 gr.)

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

2 cups pecans (chopped)

1/2 cup sugar, granulated (for decoration)

Instructions

Preheat oven to 325 degrees F.

In a large bowl, cream together the butter, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth.

Beat in the eggs one at a time, then stir in the vanilla.

Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the pecans.

Roll dough into 1 inch balls and roll each ball in remaining white sugar.

Place the cookies 2 inches apart onto un~greased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden.

Remove from cookie sheets to cool on wire racks.

December 5. 2022.

Watermelon party at my house! This 42 pound monster should feed several!!https://x.com/Vero2oo7/status/1807382681287602313

Recipe coming up…I promise!

These are some of the best cookies I have ever eaten. A handful with a glass of cold milk makes the perfect evening snack. (I need to go take a new picture, because obviously this one is my Pumpkin Snickerdoodles.

Ingredients

• ¾ cup butter, softened
• ¾ cup white sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 3 cups rolled oats
• 1 ⅔ cups butterscotch chips

1. Preheat oven to 375 degrees
2. Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Beat in vanilla .
4. Stir together flour, baking soda, cinnamon, and salt in a separate bowl. Gradually add flour mixture to butter mixture and mix until blended .
5. Mix in oats and butterscotch chips until combined .DOTDASH MEREDITH FOOD STUDIOS
6. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Bake in preheated oven 8 to 10 minutes .
7. (I obviously need to update this graphic!)

5

R

Made a big pot of tater soup for dinner.

Sorry, no recipe. I just dump stuff in until it tastes right!

This is a recipe that was given to me way back when I was a Junior Women’s clubber, and it is my very favorite way to enjoy chocolate cake. It is a moist, fudgy dessert, that is more like a brownie than cake.

INGREDIENTS for CAKE

2 sticks butter or margarine
4 tablespoons cocoa
1 cup water
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
1 teaspoon baking soda
1 teaspoon vanilla

Combine margarine/butter, cocoa and water in saucepan., and bring to a boil over low heat. Remove from heat, and add flour, sugar and salt. Mix well and add eggs, sour cream, soda and vanilla. Again, mix thoroughly.

Pour into a greased 9×13 pan, and bake at 350° for 35 to 40 minutes.

Remove from oven and leave in pan. Frost immediately.

FROSTING

1 stick butter or margarine
4 tablespoons cocoa
1 pound confectioners sugar
6 tablespoons milk
1 cup chopped pecans
1 teaspoon vanilla

Combine margarine/butter, cocoa and milk in a saucepan, and bring to a boil. Remove from heat and add sugar, nuts and vanilla. Mix well and immediately pour over cake.

Let cool, and enjoy!!!😋😋

I can’t remember if I have already posted this recipe here. I will have to do a search for it. Meanwhile…here it comes again.

I decided I needed a better system for reaching my top cabinets in Vero’s Kitchen, so I invested in one of these retro stools! I will add more to this post when I decide if I love the stool or hate it!

I finally found it! The perfect coffee mug!

Over the past few years I have tried every cup imaginable, trying to find just the right one suited to my needs. I drink most of my coffee while responding to early morning messages, and seeking out and greeting friends that I have made online. As a result, my coffee gets cold and I find myself dumping more than I drink.

Most insulated cups are stainless steel and feel horrible to the lips and teeth. All ceramic mugs, both thick and thin, just can’t hold heat for long.

This mug that I just started using a couple of days ago, is perfect! Light weight, insulated stainless, with a twist…..the outside is layered with a ceramic-like coating that feels great! A large opening in the cover lets you drink comfortably without feeling you are drinking your coffee through a straw!

I’m super impressed!!