1/2 c. softened butter (one stick)

1/2 c. oil

1/2 c. sugar

1/2 c. brown sugar

2 eggs

1 t. vanilla

Add:

2 c. flour

1 t. baking soda

1 1/2 c. chocolate chips

Mix well. Bake on ungreased cookie sheet at 375 for 9 minutes. Cool on cookie sheet for 2 minutes before removing to plate to cool completely.

8 c. quick oats

1 t. salt

2 c. oil

Let sit for 4 or more hours.

Beat in medium bowl:

4 eggs

1 lb. dark brown sugar (2 c.)

1 t. vanilla

Pour over oatmeal. Add:

1 package chocolate chips (12 oz.)

3/4 c. chopped nuts (optional)

Bake on greased pan for 13 minutes. Remove immediately. Makes 100.

Note: for high altitude reduce sugar to 3/4 lb. and oil to 1 1/2 cups.

1 c. brown sugar

3/4 c. oil

1/4 c. molasses

1 egg

1 t. baking soda

1 t. ginger

1 t. cinnamon

1/2 t. cloves

1 c. whole wheat flour

Beat until well mixed. Add:

1 1/4 c. white flour

Mix well. Shape into 1-inch balls and roll in granulated sugar. Bake on ungreased cookie sheet at 375 for 8 minutes, or until tops are cracked. Cool.

4 T. butter

½ c. sugar

1 c. honey

Beat in:

2 eggs

Add:

1 t. vanilla

Combine in small bowl:

1 ½ t. baking soda

½ t. cardamom

½ t. cloves

½ t. allspice

a pinch of nutmeg

Add to honey mixture and mix well. Add:

4 c. flour

Dough will be soft. Cover and refrigerate for about 1 hour.

Take a heaping teaspoonful of dough and roll into a ball with well floured hands. Place balls on greased or non-stick cookie sheet and bake at 350 for 10-20 minutes, or until golden.

Meanwhile, mix well in small bowl:

1 c. powdered sugar

4 T. water

A little water may be added to get to spreadable consistency.

As soon as the cookies come out of the oven, dip each one into the glaze and spread the glaze evenly over the tops using your fingers. After it is glazed, place cookie on a cool, dry surface. When finished glazing the tops, turning them over and glaze the bottoms. Completely cover the cookie with glaze, it will keep the cookie soft longer. Serve with tea or coffee.

1/4 c. oil

1/2 c. butter, melted

1 c. sugar

3 eggs

3 bananas, mashed

2 t. vanilla

Mix well until creamy. Sprinkle on top:

2 t. baking soda

Do not mix. Add:

3 c. flour

1 Hershey bar, diced

12 Keebler Grasshopper cookies, diced

Mix well. Pour into greased loaf pans and bake for 45-50 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes, then remove and cool completely.

Add:

1/4 c. butter

Stir until melted.

In small bowl combine:

1/4 c. flour

3/4 c. milk

Stir until flour is dissolved. Stir into buttered noodles.

Add:

1 – 1 1/2 c. shredded cheddar cheese (6-8 oz. un-shredded)

Stir until melted. Serve!

3 T. oil

4 boneless, skinless chicken breasts

Lightly salt and pepper chicken and brown on both sides. Remove chicken and place in 9×9 inch baking dish.

Add to skillet:

2 T. flour

Mix until well combined.

Add:

1 c. milk

Stir until thickened. Remove from heat and add:

1 T. red wine vinegar

1/2 c. sour cream

salt and pepper to taste

1/2 t. dill

Stir to combine and pour over chicken.

Top with:

1/4 c. shredded parmesan cheese

Bake for 20 minutes, or until thickest part of chicken is no longer pink. Serve with boiled potatoes and steamed broccoli.

2 boneless skinless chicken breasts

Barely cover with water. Add:

2 T. butter

1/2 t. chicken base or bouillon

1/2 t. onion powder

1 1/2 t. parsley

salt and pepper to taste

Bring to boil and cover, turning chicken every so often until thoroughly tender (about 1/2 hour). Remove chicken and set aside.

In small bowl combine:

1/4 c. flour

1 c. milk

Stir until dissolved and add to boiling broth. Stir until thickened and remove from heat. Shred chicken and add to gravy. Serve over slices of wheat bread.

4-5 small potatoes, diced

1 large carrot, diced

1 boneless skinless chicken breast

Add:

4 c. water, or enough to just cover chicken

Boil until chicken is white through. Remove chicken and set aside.

Add:

1 clove garlic, minced

1/2 small onion, thinly sliced, or 1/2 t. onion powder

1 T. parsley

1/2 t. dill

1 t. chicken bouillon

1 t. salt, or to taste

1/4 t. pepper, or to taste

2 T. butter

Boil until potatoes and carrots are tender. Meanwhile preheat oven to 350 and shred cooled chicken.

In small bowl, mix:

1/2 c. flour

1 c. cold milk

Mix until flour is dissolved. Pour into boiling soup, stirring until thickened. Add chicken to soup. Mix. Pour soup into a 3 or 4 quart casserole dish. Bake for 15 minutes, or until bubbly.

Meanwhile, in medium bowl, mix:

2 c. flour

3 t. baking powder

1/2 t. salt

Cut in:

1/4 c. butter

When mixture is crumbly, add:

3/4 c. milk

Mix until ball forms. Knead lightly until smooth and well mixed. Divide dough into 10 balls and flatten with hand. When soup is bubbly, remove from oven and place biscuits side-by-side on top. Return to oven and bake for 10 more minutes, or until biscuits are golden. (If biscuits don’t all fit, bake extras separately on ungreased baking sheet until golden.)