1 c. shortening 6 c. flour
1 cup butter 2 tsp. salt
2 c. sugar 2 tsp. baking soda
1 cup brown sugar 12 oz. chocolate chips
4 tsp. vanilla 11 oz. butterscotch chips (have you noticed they're making the bags smaller!?!)
4 eggs

Cream together shortening, butter, sugars, and vanilla. Add eggs. Sift flour with salt and soda. Mix into creamed mixture, beat until blended. Stir in chips. Drop by spoonfuls onto cookie sheet. Bake in 350 degree oven for 8 minutes.

Labels: cookies

1 c. butter 1 c. shredded coconut
2 eggs 1 c. chopped walnuts
1 tsp. vanilla 1 c. raisins
1 c. sugar 12 oz. chocoalte chips
1 c. brown sugar
2 c. flour
1/2 tsp. baking soda
1 1/2 c. quick oats
1 tsp. baking powder
1/2 tsp. salt

Cream butter, add sugars, eggs and vanilla. Add dry ingredients and mix well. Add the good stuff.

Bake at 375 degrees until done, about 8 -10 minutes. Makes about 6 dozen.

Labels: cookies

from Bree Goodman

1/2 cup of dried garbanzo beans (soaked overnight, then boiled until soft)
7 tablespoons Tahini (sesame seed butter)
1 or 2 cloves fresh garlic
1/2 teaspoon salt
juice of 2 fresh lemon
olive oil

After boiling chick peas, place them in the blender with the other ingredients (except olive oil). Save the broth from the beans. Mix into a puree with the chick peas. Add broth to desired thickness or a pasty consistency. Serve chilled with a drizzle of olive oil over the top. Great with pita chips!

Labels: dips

1-2 heads Broccoli, washed and cut into small pieces
1 lb. bacon, cooked and crumbled (you may not want to add it all, but let's face it, someone will eat it!)
1 cup dried cranberries
1/2 medium onion, minced finely
1 cup salted cashews (optional)
1 cup Poppyseed Dressing (I really like Marie's Poppyseed Dressing) or 1 cup mayonnaise and 2 tbsp. sugar

Mix all ingredients and refrigerate until serving. If you won't be serving within a couple of hours, you may want to wait to add the cashews and bacon, so it will be crunchier.

This is soooo delicious! Today my 2 year old would not stop stuffing it in and didn't chew until she had chipmunk cheeks filled with salad-y goodness.

Labels: potluck favorite, salad, veggies

Mix Together:

2-3 Boneless, skinless Chicken Breasts
8 oz. Cream Cheese
1 package Hidden Valley Ranch Dressing Mix
1 can Cream of Mushroom Soup
1 can of milk (the empty soup can)

Cook in Crock Pot on Low 8 hours, High for 4 hours or until chicken is tender. Remove from liquid, shred with forks and return to crock pot.

Cook one 12 oz box of pasta (angel hair spaghetti is awesome)but fettuccini or any other pasta would be great too. Either mix pasta into sauce and chicken and serve from pot or use sauce over pasta. Enjoy!

from Rebecca, Thanks Girlfriend!

Labels: chicken, crock pot, easy, pasta