b'M y mom grew up on a ranch inWyoming as a kid, and thenmoved to Nebraska where sheand my dad were married. Mom was born in 1935 and passed away January of 2016. Mom and Dad retired to Sun City and traveled for about 20 years before her death. She loved the country way of life, Country Western music and traveling. Every weeknight on 96.3 Real Country you can hear Dotties Country Memories featuring her favorites like Johnny Cash, Merle Haggard, Dolly, Hank Williams, Patsy Cline and many others. Tom and Sherry are committed to qualityCHOCOLATE CHIPfood and excellentMINT COOKIEservice at Anitas Cocina.ButterWithASliceOfBread.com They are hands-on, asIngredients:reflected in the success of 1 cup sugar Anitas. Anitas is easily 1/2 cup butter (1 stick), softened Wickenburgs most popular 1 egg restaurant, as well as a 1/2 cup sour cream (or plain yogurt) must-stop for travelers.1 small box instant vanilla pudding mix (3.4 oz.)1/2 tsp. salt1/2 tsp. baking soda2 cups all-purpose flour2 tsp. mint extract1 drop blue coloring + 8-10 drops green coloring1 1/2 cups chocolate chips (You can also use Andes Mint chips or chocolate chunks)Rusty Rooster Preparation:Start by preheating the oven to 375 degrees F. Then, line a baking sheet with parchment paper or spray with non-stick cooking spray, set aside. Begin by creaming together the sugar and butter, in a large bowl, until nice and fluffy. Add in the egg, sour cream and dry pudding mix, stir well to combine. In a separate small bowl, combine the flour, salt and baking soda. Incorporate the flour mixture into the butter and pudding mixture and stir until well combined. Now, add the mint extract and food coloring until desired color is achieved. Lastly, add in the chocolate chips. (Any combination is wonderful, but note that while the Andes mint baking pieces add an incredible flavor, they kind of disappear in the cookies. So add them in addition to the 1 1/2 cups chocolate chips, if you opt to put them in). Start dropping the cookie dough by the rounded tablespoonfuls onto the prepared baking sheet. Bake for 10 minutes and transfer to a cooling rack when done baking. Serve fresh and warm. PISTACHIO FLUFF SALADShugarySweets.comIngredients:Gifts, Home Decor, Jewelry2 boxes (3.4 ounce each) JELL-O Instant Pistachio pudding mixGourmet Food, Purses and More!1 can (20 oz.) crushed pineapple 16 ounce Cool Whip, thawed 1 bag (10 ounce) mini marshmallows Maraschino cherries, for garnishPreparation:In a large bowl, combine pudding mix with crushed pineapple. Mix with a wooden spoon until pudding mix is blended with 186 N. Tegner St. pineapple liquids. Add in Cool Whip and mini marshmallows. If you want to add in Wickenburg, AZ 85390 some chopped walnuts or pecans go ahead and do so now. Cover and refrigerate 4 hours, or 928-684-6884 overnight. Serve with maraschino cherries as a garnish. Or, if desired, add cherries to fluff right before serving. The hardest part of this Pistachio Fluff Salad recipe is giving everything time to mingle. Store salad in refrigerator for up to 3 days.36 March 2023'