Temple Lunch Recipes

ROLO COOKIES   

 2 1/4 c. flour

3/4 c. cocoa
1 tsp. soda
1 c. sugar
1 c. packed brown sugar
1 c. butter, softened
2 tsp. vanilla
2 eggs
1 c. chopped nuts (your choice)
60 Rolo candies
4 tbsp. sugar

Preheat oven to 375 degrees. In small bowl, combine flour, cocoa, and soda; blend well. In large bowl, beat sugars and butter until fluffy. Add vanilla and eggs; beat well. Slowly add flour mixture; blend well. Stir in 1/2 cup nuts. For each cookie with floured hands, shape about 1 tablespoon dough around caramel candy, covering completely. In small bowl, combine 1/2 cup nuts and 4 tablespoons sugar. Press one side of each ball into pecan mixture. Place, nut side up, on ungreased sheet. Bake at 375 degrees for 7 to 9 minutes. Cool slightly and remove from sheets. 60 cookies.

Chocolate Chip Cookies

1 1/2 Cups flour

1 tsp salt

1 tsp baking soda

1 Cup shortening

1/2 Cup sugar 

1 Cup brown sugar

1 tsp vanilla

2 Eggs

2 Cups oatmeal

12 oz package chocolate chips

Preheat oven to 350.  Combine flour, salt and baking soda.  Beat together shortening, sugars and vanilla until creamy.  Add eggs, beating until light and fluffy.  Gradually beat in flour mixture and oats.  Stir in chocolate chips.  Drop batter by well rounded teaspoonfuls onto cookie sheet.  Bake 8-10 minutes until cookies are done. 

Turkey Wrap

Spread any size tortilla with hummus.  Layer with chicken or turkey, provolone cheese, and spinach and roll.