Double Chip Oatmeal Cookies

3/4 c butter, softened
1/4 c shortening
3/4 c granulated sugar
3/4 c firmly packed light brown sugar
2 large eggs
1 t vanilla extract
2 1/3 c all-purpose flour
1 t salt
1/4 t salt
1 2/3 c (an 11oz pkg) of peanut butter and milk chocolate chips
2 c (1pgk) semi-sweet chips
1/2 c uncooked regular oats
1/2 cup chopped pecans, toasted (optional - sometimes I just do a whole cup of the oats)

Beat butter and shortening at medium speed until creamy. Gradually add sugar, beating until blended. Add eggs and 1 t vanilla, beating until blended.

Combine flour, soda and salt. Gradually add to butter mixture, beating well. Stir in chips, oats and nuts.

Drop by tablespoons onto lightly greased baking sheets. Bake at 350 for 10-15min or until golden around edges. Remove to wire racks to cool.

Peanut Butter Chocolate Chip Cookies

3/4 c butter, softened
3/4 c granulated sugar
3/4 c firmly packed dark brown sugar
2 large eggs
1 1/2 t vanilla extract
2 1/2 c plus 2 T all purpose flour
1 t baking soda
1/2 t salt
1 c peanut butter
1 12oz pkg semisweet chocolate chips

Beat butter, sugars, and peanut butter at medium speed until creamy. Add eggs and vanilla, beating until blended. Combine flour, soda and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels. Drop by tablespoon onto ungreased baking sheets. Bake at 350 for 8-14min or until done. Remove to wire rack to cool completely.

Chocolate Chip Supreme Cookies

1/2 c shortening
1/2 c butter, softened
3/4 c firmly packed dark brown sugar (if you only had light brown, that would be ok but not as good)
3/4 c white sugar
1 large eggs
1 (3.4oz) pkg vanilla instant pudding mix
1 T vanilla extract
2 1/4 c all-purpose flour
1 T baking soda
1 t ground cinnamon
1/2 t ground nutmeg
1/2 t salt
2 c semisweet chocolate chips
1 1/2 c chopped pecans (optional)
1 c uncooked quick cooking oats

Beat shortening and butter at medium speed w/electric mixer until creamy; gradually add sugars, blending well. Add eggs, beating until blended. Add pudding mix and vanilla; beat until blended.

Combine flour and next 4 ingredients. Gradually add to butter mixture, beating until blended. Stir in chips, pecans and oats.

Shape dough into 1-1.5inch balls; place on lightly greased cookie sheet and press to 1-inch thickness.

Bake at 375 for 10-12min. Remove cookies to cool on wire racks.

Makes 3-5 dozen cookies.

Jewel's Amazing Beef

This one sounds kind of weird but it's *so* good.

Amazing Beef (I know, stupid name, but it really is amazing! )

1 pot roast (2 to 3 pounds)
1 jar pepperonicini
3 to 4 cloves garlic, chopped

dump the jar of peppers and liquid over the pot roast in the slow cooker, add garlic, and cook on low for 8 to 10 hours.

So easy and so good!

True Lemon samples!

True Lemon is giving away samples of their innovative new product here. Man, I love a nice light lemon flavor in my water! And it's nice to see that they are more-or-less natural! Can't wait to try it!

Whole Wheat Bread

I've never made this one from start to finish in the bread machine. Usually, I use the dough-only cycle. Its easy to vary the taste of this bread by changing the kind of fat/oil you use. Using olive oil (which is what I usually do) gives a more savory flavor that is especially good toasted with butter or peanut butter. Using butter, canola oil or crisco create a different texture and taste. You can also vary the sugar by using either regular sugar or honey. If you use honey, cut out some of the other liquid.

2 1/2 t Instant yeast, or 1 packet of active dry yeast dissolved in 2 T water
1 1/3 c water
1/2 c oil (vegetable, butter, olive, crisco)
1/3 c sugar (or honey or molasses or maple syrup)
2 c white whole wheat flour
1.5 c bread flour
1/4 c nonfat dried milk
1 1/4 t salt

If you choose to do this in the dough-only cycle, when the cycle completes remove it from the pan and place it on an oiled surface. Shape into an 8-inch log. Place into an 8.5x4.5" pan, cover and allow to rise an hour or until it is 1inch over the top of the pan. Bake at 350 for 20min, then tent with foil. Bake another 20min. Remove from pan to cool.

Buttermilk Bread for the bread machine

For a 2lb loaf

1 1/3 c buttermilk
1/3 c water
1 T butter or cooking oil
4 c bread flour
3 T toasted wheat germ
4 t sugar
1 t salt
1 1/4 t yeast

Use "basic" or "white" bread cycle

Eggplant Curry

Eggplant Curry

Prep time: 45 minutes (start rice when you begin)
2-3 T butter and/or peanut oil (I used canola, though)
1 T mustard seeds
2 T sesame seeds (didn’t have any, so left them out)
2 t cumin seeds
1 ½ cups chopped onions
1 ½-2 t salt
2 t turmeric
¼ t cayenne, possibly more, depending on tolerance/preference
2 medium eggplants (7-8” long, 4’ diam at roundest point), cut into 1” cubes
Water, as needed
2 cups fresh or frozen green peas
Optional: 1 small bunch fresh cilantro, minced(didn’t have any, so I had to do without)

1- Heat butter or oil over medium heat in a very large, deep skillet or dutch oven. Add seads, and sauté till they begin to pop, about 5 minutes.

2- Add onion, salt, turmeric, and cayenne. Cook, stirring occasionally, for 8-10 minutes, or till onion is translucent.

3- Add eggplant . Cook, stirring from the bottom regularly, for 15-20 minutes, until the eggplant is soft. You might add a little water if mixture is too dry. Cover the pan between stirrings.

4- Steam the peas till they are just tender and bright green. Serve the curry over rice, topped with peas and freshly minced cilantro.

6-8 servings

Southern Living Chicken Cobbler Casserole

Edited to add: this was DELICIOUS!!! Up there with the SL Chicken Spinach Pasta bake;) Served over Angel Hair. It was like a Chicken Stroganoff-like dish. The topping was scrumptious-feel free to add more on top! I added my notes below...

Chicken Cobbler Casserole

Prep: 10 min., Cook: 25 min., Bake: 15 min.

6 tablespoons melted butter, divided

4 cups cubed sourdough rolls

1/3 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley (I used 1 1/2 tsp. dried)

2 medium-size sweet onions, sliced (I used one small)

1 (8-ounce) package sliced fresh mushrooms

1 cup white wine or buttermilk (I did the 1 cup of wine, but it was too wine-y even after cooking down. I added in 1/2 cup sour cream to temper it a bit-YUM)

1 (10 3/4-ounce) can cream of mushroom soup

1/2 cup drained and chopped jarred roasted red bell peppers (I used 1 can drained, diced tomatoes)

2 1/2 cups shredded cooked chicken

Garlic Powder, Salt & Pepper to taste

Toss 4 tablespoons melted butter with next 3 ingredients; set aside. Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 10-15 minutes or until golden brown. Add mushrooms, and sauté 5 minutes. Stir in wine/milk and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Season & adjust sauce to taste. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture. Bake at 400° for 15 minutes or until golden brown.

Yield: Makes 4 servings Southern Living, JANUARY 2006

**Kristine, my saucy-lovin friend, you may want to increase the sauce ingredients a bit. It coated everything nicely, but there wasn't much extra...

Easy Shepherd's Pie

from KraftFoods.com

• 1 lb. ground beef
• 2 cups hot mashed potatoes
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1 cup KRAFT Shredded Cheddar Cheese, divided
• 2 cloves garlic, minced
• 4 cups frozen mixed vegetables, thawed
• 1 cup beef gravy

PREHEAT oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.

DRAIN meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.

BAKE 20 min. or until heated through.

**Save 70 calories, 9 grams of fat and 5 grams of saturated fat per serving by preparing with extra lean ground beef, PHILADELPHIA Neufchatel Cream Cheese, 1/3 Less Fat than Cream Cheese and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.