Marvelous Recipes

A rich, chewy chocolate chip cookie for all the cookie lovers in your family! Believe me, they won’t last long!

1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup butter or margarine, softened
1/2 cup vegetable shortening
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 large eggs
1-1/2 teaspoons vanilla extract
2 cups chocolate chips
2 cups quick-cooking oats
1 cup chopped walnuts or pecans

Sift together the flour, salt and baking soda; set aside. In a large mixing bowl, cream butter or margarine, shortening, brown sugar and granulated sugar. Beat in eggs and vanilla extract until mixture is creamy.

Add the dry ingredients a little at a time, beating well after each addition. Stir in the chocolate chips, oats and chopped nuts; blend well.

Drop by teaspoonfuls spaced 1/2-inch apart onto ungreased cookie sheet. Bake at 350 degrees F for 10 to 12 minutes. Cool on cookie sheet 5 minutes; remove to wire rack to cool completely. Store in a tightly covered container at room temperature. Makes 8 dozen cookies.

Tender chicken, wholesome vegetables, creamy mashed potatoes and savory sauce; yummy!

1 pouch roasted garlic mashed potatoes (from 7.2 oz box)
1 cup hot water
1/2 cup milk
3 tablespoons butter or margarine
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 cup chopped onion
1-1/2 cups frozen mixed vegetables
1 (12 oz) jar home-style chicken gravy
2-1/4 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream

1. Spray a 2 quart shallow casserole with cooking spray. Make mashed potatoes according to directions on box for 4 servings-except use 1 cup hot water, 1/2 cup milk and 2 tablespoons butter or margarine.

2. Melt the remaining 1 tablespoon butter or margarine in a 12-inch nonstick skillet over medium-high heat. Cook chicken and onion in butter, stirring frequently, until chicken is no longer pink in center, about 5 minutes.

3. Stir in vegetables, gravy, 2 teaspoons of the paprika, salt and pepper. Cover and cook over medium-low heat for 5 minutes, stirring frequently. Stir in sour cream.

4. Spoon mixture into casserole. Spoon or pipe potatoes in 8 mounds around edge of casserole. Sprinkle potatoes with the remaining 1/4 teaspoon paprika.

5. Bake at 350 degrees F for 25 to 35 minutes or until bubbly around the edges. Makes 4 servings.