Chocolate Chip Cookies

2/3 cup shortening
2/3 cup butter, softened
1 cup sugar
1 cup brown sugar, packed
2 eggs
2 tsp. cup vanilla extract
3 cups flour*
1 tsp. baking soda
1 tsp. salt
3/4 -1 cup semi-sweet chocolate chips

Preheat oven to 375 degrees. Cream shortening and butter together.
Mix in sugar,eggs and vanilla.Stir in remaining ingredients.
*Mix in 1 cup of flour at a time.
(For a softer,rounder cookie,add 1/2 cup flour.)
Drop dough by rounded teaspoonfuls 2 inches apart onto a baking sheet
lined with parchment paper.Bake 8 to 10 minutes or until light brown.
Cool slightly before removing from baking sheet.

About 7 dozen cookies.

Lemon Cake

1 box yellow cake mix, prepare as directed
1/3 cup frozen lemonade concentrate

Brush each cake with concentrate; set aside.

Frosting:
2 (8 oz.) cream cheese,softened
2 sticks butter,softened
1 tsp. lemon extract
1 tsp. vanilla extract
2 cups powdered sugar
1 tsp. lemon zest

In a bowl of an electric mixer fitted with a paddle attachment,
combine the cream cheese, butter, vanilla and lemon extract on low speed.
Add the powdered sugar and mix just until smooth (don't whip!).

Frost cake.

Optional garnish:1 or 2 slices of lemon,make a little slit into the rine and flesh
of the lemon and twist lemon,place on top of cake.

Serves: 12

Mint Ice Cream Pie

Crust: 2 c. finely crushed oreo cookies
(about 20 cookies, take out filling)
3 T. butter or margarine,melted

Filling: 1qt. vanilla ice cream
1 c. coarsely chopped oreos
(about 10 cookies,leave filling in)
1qt. mint chocolate chip ice cream

Toppings:1 tub whipped topping (8 oz)
1/4 c. hot fugde ice cream topping,optional
2 tbsp. grated chocolate,optional
1 c. coarsely chopped cookies,optional

1.Preheat oven to 350 degrees.Combine cookies with melted butter;
mix well. Press into bottom of Springform Pan.Bake 10 minutes;cool
completely.Place in freezer until ready to fill.
2.Scoop vanilla ice cream into crust (you might want to thaw it just a
little bit) press to form an even layer.Press chopped cookies into ice
cream.
Scoop mint chocolate chip ice cream over vanilla ice cream; Press to
form an even layer.
Spread whipped topping over top of ice cream.Garnish pie as desired.
Freeze at least 30 minutes or until ready to serve. Yield:12-16 servings