THIS MONTH'S FEATURED RECIPES

Microwave ingredients on high 5 minutes or until cheese is completely melted and mixture is well blended, stirring after 3 minutes. Serve with tortilla chips and cut up fresh vegetables. Can also make this in a small slow cooker.

Submitted by: Vickie Leiker

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, oil and vanilla. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Divide dough into four 1 1/4 cup portions. Shape each into a disk; wrap individually in plastic wrap. Refrigerate for 1 hour or until easy to handle, or freeze for up to 3 months.

To use refrigerated cookie dough: Divide each portion into two balls; roll each ball directly on an ungreased baking sheet to 1/4-inch thickness. Cut with a floured 3-inch cookie cutter, leaving at least 1 inch between cookies. Remove excess dough and reroll scraps if desired. Bake at 350 degrees for 6-7 minutes or until bottoms are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Decorate as needed.

To use frozen cookie dough: Thaw in the refrigerator overnight. Bake according to recipe directions.

Submitted by: Vickie Leiker

In a large nonstick skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink. Drain if necessary. Stir in the pizza sauce, pepperoni and herbs. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Spoon 2/3 cup beef mixture onto each bun; sprinkle with cheese. Place on a baking sheet. Broil 3-4 inches from the heat for 1 minutes or until cheese is melted. Replace tops.

Submitted by: Vickie Leiker