Chocolate Cookies

Ingredients:

- 1 chocolate cake mix

- 2 eggs

- 1/2 cup oil

Directions:

- Mix and add chocolate chips.

- Bake at 350 degrees for 8-10 minutes.

*CANDICE CATER*

My Favorite Cut-Out Sugar Cookies

*These are so good I better have somewhere to take them or I'll eat them all!

Cookie Ingredients:

1 C. butter, softened

1 C. sugar

2 eggs

1/2 t. vanilla

1/2 t. almond

3 1/4 c. flour

1/2 t. baking soda

1/2 t. baking powder

1/2 t. salt

Directions:

- In electric mixer combine butter, sugar, eggs, vanilla and almond extract, beat on high speed until light and fluffy.

- In another bowl combine dry ingredients, gradually stir into the butter mixture, until well combined.

- Cover bowl w/ plastic wrap and chill 2 hrs. or overnight.

- Set oven to 400 degrees.

- Line cookie sheets w/ parchment paper (don't use pam)

- On lightly flowered surface roll out dough to 1/4 inch thickness. Cut into shapes.

- Place cookies 2 inches apart on sheet.

- Bake 4-6 minutes.

Hardening Frosting ingredients:

2 C. sifted powdered sugar

1-2 T milk

1 T corn syrup

1/4 t. almond extract

Directions:

- Mix together until smooth and glossy. May add more syrup or milk to consistency.

Buttercream Frosting ingredients:

1/4 C. butter

1/4 C. cream cheese or shortening

2 C. powdered sugar

1/4 t. vanilla

1/4 t. almond

1 T. milk

Directions:

- Combine all ingredients until creamy.

Summer & herbs

In an attempt to eat healthier and better quality calories, I've started cooking with more herbs. They add flavor without unnecessary preservatives or additional fat. Yesterday, I tried this super simple Chicken Salad Sandwich recipe from Food Network's Barefoot Contessa. I loved it! So I'm sharing it with you guys in hopes that you'll like it just as much! Now, I just need to start a second herb container to grow tarragon! Enjoy!

Chicken Salad Sandwiches

Ingredients

• 4 split (2 whole) chicken breasts, bone-in, skin on
• Good olive oil
• Kosher salt and freshly ground black pepper
• 3/4 cup good mayonnaise, plus more for the bread
• 1 1/2 tablespoons chopped fresh tarragon leaves
• 1 cup small-diced celery (2 stalks)
• 8 to 10 slices health or seven-grain bread
• 1 package mesclun salad mix

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.

When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.

To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

Note: I didn't have any mesclun lettuce mix. So instead, I used romaine lettuce and served it on croissants.

Chocolate Chip Cookies

Mix in this order:

2 cups butter, softened
2 cups sugar
2 cups brown sugar
4 eggs
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
2 tsp. vanilla
4 cups flour
5 cups oatmeal blended to flour
2 12-oz pkg chocolate chips
(nuts if desired)

Bake at 375 for about 9-10 minutes.
Makes about 10 dozen

Tanner's

Irresistible Peanut Butter Cookies

3/4 cup creamy peanut butter
1/2 cup butter flavor Crisco shortening

1 1/4 cup firmly packed light brown sugar
3 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 cup flour
3/4 tsp. salt
3/4 tsp. baking soda

1) Heat oven to 375 degrees F.
2) Combine peanut butter, shortening, brown sugar, milk and vanilla. Beat until mixed. Add egg.
3) Combine dry ingredients and add to mix.
4) Drop by tsp. on sheet and press with fork.
5) Bake for 7-8 min.

Oatmeal Chocolate Chip Cookies

1 C. Butter Flavored Crisco
1 C. Brown Sugar
1/2 C. White Sugar
2 Eggs
1 tsp. Vanilla
1 tsp. Salt
1 tsp. Baking Soda
1 1/2 C. Flour
2 C. Rolled Oats (not quick oats)
2 C.  Chocolate chips

Cream butter and sugars, add eggs and vanilla. Mix in dry ingredients. Add a little bit more flour and oats if needed until the dough does not stick to the side of the mixing bowl. Add chocolate chips.

Bake at 375 for 10 minutes

Mandi Petersen

Oatmeal Surprise Cookies

2 Sticks of Butter
1 C. Firmly packed Brown Sugar
1/2 C. White Sugar
2 Eggs
1 tsp. Vanilla
1 1/2 C. Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
3 C. Uncooked Oats
1 C. Dried Cranberries
1 C. White Chocolate Chips

Cream butter and sugars, add eggs and vanilla. Combine flour, baking soda,cinnamon and stir into sugar mixture. Then mix in oats, cranberries and chips. Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 for 10 minutes. Makes about 4 Dozen.

Katy Vincent