Thursday, February 28, 2013

Apricot Glazed Chicken - Making the Cut Jillian Michaels

1 cup Smucker's sugar-free apricot preserves
1/3 cup orange juice
1/4 cup butter
4 (5oz) skinless, boneless chicken breast
1/2 teaspoon freshly ground black pepper

Preheat oven to 350 degrees.

To make the glaze, combine the preserves, orange juice and butter. Rub the chicken breasts with the marinade. Sprinkle pepper on top. Place the chicken in a roasting pan. Cook for 20 minutes, basting the chicken every 5 minutes with excess glaze.

Recipe Exchange!!

Okay everyone!!  Let's dust off those family recipe books and share some recipes!!

How this works is you will be given a name and address and you mail a favorite recipe to them!!  How simple is that!!   That is the only rule!!

You can email your name and address to me at !!  This is a great way to meet new people and try great food!!  :-)

I just got a recipe in the mail yesterday for a Haitian dinner.   I am so excited to try it!!

Cheesy Broccoli Soup - Hearty Soups & Stews

1/2 teaspoon olive oil
1/2 cup finely chopped onion
1 cup water
1 1/2 teaspoons chicken bouillon granules
3 cups small broccoli florets or thawed frozen chopped broccoli
1/2 cup evaporated skimmed milk
1/8 teaspoon ground red pepper
2 ounces cubed light Velveeta cheese
1/4 cup non fat sour cream
1/8 teaspoon salt

Heat oil in medium saucepan over medium-high heat until hot. Add onion; cook and stir 4 minutes or until translucent.

Add water and bouillon granules; bring to a boil over high heat. Add broccoli; return to a boil. Reduce heat; simmer covered, 5 minutes or until broccoli is tender.

Whisk in milk and red pepper. Remove from heat; stir in cheese until melted. Stir in sour cream and salt.

Makes 2 (1 1/2 cup) servings.

Broccoli and Carrot Lasagna - 1,000 Low-Fat Recipes

4 carrots, peeled and chopped (1/2 pound)
1/2 head broccoli; peeled and chopped (1/2 pound)
1 pound reduced fat ricotta
2 cloves roasted garlic or 2 cloves garlic, minced and sauteed in oil
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 egg
1 tablespoon grated Parmesan cheese
2 1/2 cups tomato sauce
9 lasagna noodles, cooked until pliable
1 1/2 cups shredded reduced-fat mozzarella

Preheat oven to 350 degrees.

Steam or microwave the carrots and broccoli in separate containers. Drain and set aside.

Combine the ricotta, garlic, salt, pepper, egg and Parmesan. Divide this cheese mixture in half. Combine one half with the broccoli and the other with the carrots.

Spread 1 cup of the tomato sauce in the bottom of a shallow, rectangular baking dish, about 9x13 inches. Lay down 3 of the noodles and spread the carrot mixture over them. Lay down another 3 noodles and spread the broccoli mixture on top. Lay down the last 3 noodles, cover with the remaining tomato sauce, and sprinkle the mozzarella on top.

Bake for 45 minutes. Tent foil over lasagna if the cheese browns before 30 minutes.

Makes 9 servings.

Beef with Broccoli - 1,000 Low Fat Recipes

1/4 cup light brown sugar
2 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons Asian sesame oil
1 teaspoon finely grated ginger
1/8 teaspoon crushed red pepper flakes (optional)
1 pound boneless beef top sirloin or flank steak, trimmed of fat
1 tablespoon vegetable oil
1 cup onions, sliced thick into 2-inch long pieces
4 cups broccoli florets
1 red bell pepper, julienned
2 teaspoons cornstarch
1/4 cup water

Combine the sugar, sherry, soy sauce, sesame oil, and ginger. Add the pepper flakes, if desired. Slice the beef into thin 2 inch long strips. Stir into the marinade and let rest for 1/2 hour.

Heat a large nonstick wok. Pour in the vegetable oil. Stir in the onions and cook about 1 minute. Put the meat and marinade into the wok and cook, stirring constantly, until the steak is browned on all sides. Stir in the broccoli and bell pepper. Cook about 3 minutes, covered, until the broccoli softens slightly and turns bright green. Shake the pan frequently.

Stir the cornstarch and water together until a paste forms and pour it into the wok. Stir constantly and cook over high heat until the sauce thickens.

Makes 5 servings.

Velveeta Cheesy Broccoli Dip - Kraft Holiday Recipes

1 package (10 oz) frozen chopped broccoli
1 pound (16 oz) Velveeta , cut up
1/8 teaspoon garlic powder
Wheat Thins or other snack cracker of your choice

Microwave broccoli in covered 2 quart microwavable bowl in HIGH 3 minutes or until thawed; drain. 

Add Velveeta and garlic powder. Microwave 2-3 minutes or until cheese is melted, stirring after 2 minutes.

Serve hot with crackers.

Makes about 2 3/4 cups.

Broccoli, Chicken and Rice Casserole - Uncle Ben's Cookbook

1 box Country Inn Brand Broccoli au Gratin Rice Dishes
2 cups boiling water
4 boneless, skinless chicken breasts (about 1 pound)
1/4 teaspoon garlic powder
2 cups frozen broccoli, thawed
1 cup (4 oz) reduced - fat shredded Cheddar cheese

Heat oven to 425 degrees. In 13x9 inch baking pan, combine rice and contents of seasoning packet. Add boiling water; mix well. Add chicken; sprinkle with garlic powder. Cover and bake 30 minutes.

Add broccoli and cheese, continue to bake, covered, 8-10 minutes or until chicken is no longer pink in center.

Makes 4 servings.

Beef Broccoli Supper - Quick Cooking

3/4 cup uncooked long grain rice
1 pound ground beef
1 1/2 cups fresh broccoli florets
1 can (10 3/4 oz) condensed broccoli cheese soup, undiluted
1/2 cup milk
1 teaspoon salt-free seasoning blend
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup dry bread crumbs
2 tablespoons butter or margarine, melted

Cook rice according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add the rice, broccoli, soup, milk, seasoning blend, salt and pepper; stir until combined. Transfer to a greased 2 quart baking dish.

Toss bread crumbs and butter; sprinkle over beef mixture. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through.

Makes 4-6 servings.

Broccoli Salad - Woman's Circle Cookbook

1 large bunch broccoli, finely cut 
2 cups grated mozzarella cheese
1/2 pound bacon, fried and crumbled
1 small red onion, finely cut

Mix together and add dressing (recipe follows). 

1 cup mayonnaise
2 tablespoons vinegar
1/4 cup sugar

Refrigerate several hours.

Roasted Broccoli Florets with Gremolata - Bon Appetit

4 tablespoons olive oil
1 shallot, chopped
1/2 cup coarse fresh bread crumbs made form crustless French bread
2 teaspoons grated lemon zest
Salt and freshly ground black pepper 
2 pounds broccoli, stems removed, top cut into 2 inch long florets
Juice of 1/2 lemon or more to taste

Heat 1 tablespoon of the oil in a heavy medium skillet over medium-high heat. Add the shallot and saute until beginning to brown, about 2 minutes. Add the bread crumbs and toast until golden, stirring frequently, about 3 minutes. Transfer the mixture to a small bowl. Mix in the lemon zest and season to taste with salt and pepper. You can make the gremolata up to 4 hours ahead.

Preheat oven to 425 degrees.

Toss the broccoli with the remaining 3 tablespoons oil in a large bowl. Sprinkle with salt and pepper and toss to coat. Spread the florets out on a large rimmed baking sheet. Roast until the stems are crisp tender and lightly browned, about 20 minutes. Sprinkle with the lemon juice. Transfer to a serving bowl or platter. Sprinkle with the gremolata and serve.

Makes 6 servings.

Broccoli Raisin Salad - Women's Circle Cookbook

(I love this salad!!)

3 heads broccoli, cut into small pieces
1/2 cup chopped onion
4 slices bacon, cooked and crumbled
3/4 cup raisins

Toss ingredients together. 

1 cup mayonnaise
2 tablespoons sugar
2 tablespoons white vinegar

Dressing should be tangy in flavor. Pour over salad. Again, toss lightly.

Broccoli Souffle - Recipes to Warm the Heart

3 tablespoons melted butter
3 tablespoons flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound grated cheese
1 (10 oz) package frozen chopped broccoli
1/2 cup finely chopped onion
3 eggs, separated

In saucepan, combine melted butter and flour; blend to smooth paste. Add salt and pepper. Add milk slowly while stirring. Cook for 5 minutes, stirring constantly. Add grated cheese, stir until melted. Fold in partially thawed broccoli and chopped onion. Fold in well beaten egg yolks. When mixture is well blended, fold in stiffly beaten egg whites. Put in buttered 2 quart baking dish. Bake at 350 degrees until puffy and brown, about 40 minutes.

Wednesday, February 27, 2013

After-Dinner Mint Delights - Taste of Home Contest Winners

1 cup butter, softened
1/2 cup confectioner's sugar
1 1/2 teaspoons peppermint extract
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Green Food coloring, optional
2 1/4 cups all-purpose flour

2 cups (12 oz) semisweet chocolate chips
2 tablespoons shortening
Green pearl dust, optional

In a large bowl, cream butter and confectioner's sugar until light and fluffy. Beat the extracts, salt and a few drops of food coloring if desired. Gradually add the flour and mix well.

Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. Using a glass dipped in sugar, flatten to 1/4-inch thickness. Bake at 375 for 10-12 minutes or until set. Remove to wire racks to cool completely.

In a double boiler or metal bowl over hot water, melt chips and shortening; stir until smooth. Dip cookies in chocolate glaze, allowing excess to drip off. Place on waxed paper until set, refrigerating if necessary. Brush tops with pearl dust if desired. Store in an airtight container in the refrigerator.

Makes 4 dozen.

Note-Pearl dust is made by Wilton. It may be found in your local craft store in the cake decorating section.

Chocolate Lover's Drop Cookies - Taste of Home Contest Winners

1 cup butter, softened
2 cups sugar
3/4 cup buttermilk
1 egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2/3 baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 package (11 1/2 ounces) 60% cacao bittersweet chocolate baking chips
1 cup ground walnuts

In a large bowl, cream butter and sugar until light and fluffy. Beat in the buttermilk, egg and vanilla until smooth. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and walnuts. Cover and refrigerate 1 hour.

Drop the dough by heaping teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until edges are firm. Remove to wire racks.

Makes 5 dozen.

Espresso - Chocolate Bites - Paula Deen

2/3 cup heavy whipping cream
1 tablespoon instant espresso powder
3 (4 oz) bars bittersweet chocolate, chopped
3 (4 oz) bars semi-sweet chocolate, chopped
Chocolate covered espresso beans

In a medium saucepan combine cream, and espresso powder. Cook over medium heat, stirring frequently, for 4 - 5 minutes or until espresso is dissolved. Add chocolate; reduce heat to medium-low. Cook, stirring frequently, until chocolate is melted and mixture is smooth.

Spoon chocolate mixture into miniature paper cupcake liners. Top each a chocolate covered espresso bean. Let chocolates stand for about 2 hours or until mixture is set. Store covered in an airtight container in refrigerator up to 3 weeks.

Makes about 3 dozen.

Chocolate Bundt Cake with White Chocolate Glaze - Diabetic Desserts

1 package (18.25 oz) chocolate cake mix (check for sugar free option)
3 whole eggs or 3/4 cups cholesterol free egg substitute
3 jars (2 1/2 oz each) pureed baby food prunes
3/4 cup warm water
2-3 teaspoons instant coffee granules
2 tablespoons canola oil

1/2 white chocolate chips
1 tablespoon milk

Preheat oven to 350 degrees. Lightly grease and flour Bundt pan; set aside.

Beat ingredients for Bundt cake in large bowl with electric mixer at high speed for 2 minutes. Pour into prepared pan. Bake 40 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Invert cake onto serving plate; cool completely.

To prepare glaze, combine white chocolate chips and milk in small microwavable bowl. Microwave at MEDIUM (50% power) 50 seconds; stir. Microwave at MEDIUM at additional 30-second intervals until chips are completely melted; stir well after each 30 second interval.

Pour warm glaze over cooled cake. Let stand about 30 minutes. Garnish as desired; serve.

Makes 16 servings.

Dietary Exchanges: 2 starch, 1 1/2 Fat.

Chocolate - Mocha - Caramel Cake - Paula Deen

2 1/2 cups all-purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup strong coffee
3 large eggs
1 cup sour cream
Caramel Buttercream Frosting (recipe follows)
Garnish: chopped chocolate-covered espresso beans, chopped pecans

Preheat oven to 350 degrees. Spray 3 9-inch cake pans with nonstick cooking spray with flour.

In a large bowl, combine flour and next 5 ingredients. In a small bowl, stir together oil, coffee, and eggs. Gradually add to flour mixture; beat at medium speed with a mixer until smooth. Stir in sour cream. Spoon batter into prepared pans.

Bake 23-27 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

Spread Caramel Buttercream Frosting in between layers and on top and sides of cake. Garnish with chopped chocolate covered espresso beans and chopped pecans, if desired.

Caramel Buttercream Frosting
Makes about 4 cups.

1 1/2 cup sugar
6 egg whites
2 cups unsalted butter softened
2/3 cup hot caramel topping

In the top of a double boiler, whisk sugar and egg whites until combined. Cook over simmering water until mixture reaches 140 degrees on a candy thermometer; do not stir. Immediately pour mixture into the bowl of a heavy duty stand mixer. Beat at high speed for 10 minutes; reduce speed to medium-low.

With mixer running, add butter, 2 tablespoons at a time, beating well after each addition. Beat in caramel topping until combined. Keep at room temperature until ready to frost cake.

Sunday, February 24, 2013

Original Nilla Banana Pudding - Family Recipe

3/4 cup sugar, divided
1/3 cup flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla
45 Nilla wafers, divided
5 medium bananas, sliced

Preheat oven to 350. Mix 1/2 cup sugar, flour, and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10-12 minutes or until thickened, stirring constantly. Remove from heat; stir in vanilla. Reserve 12 of the wafers for garnish. Spread small amount of custard onto bottom of 1 1/2 quart baking dish; cover with layers of third each of the remaining wafers and sliced bananas. Pour about 1/3 of the remaining custard over the bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.

Beat egg whites on high speed of electric mixer until soft peaks form. Spoon over custard; spread evenly to cover entire surface of custard and sealing well to edge to bake. Bake 15 - 20 minutes or until lightly browned. Cool slightly. Top with reserved 12 wafers just before serving.

Makes 12 servings.

Peanut Butter Pie - Ladies Aux. VFW District 19 cookbook

1/3 cup creamy peanut butter
1-8 oz package cream cheese
1 cup confectioner's sugar
1/4 cup milk 
1 carton frozen whipped topping
2 tablespoons butter, softened
1-9 inch chocolate crumb pie crust
Chopped peanuts and chocolate curls, if desired

Mix peanut butter, cream cheese and butter until smooth. Add sugar and milk; mix well. Fold in whipped topping. Pour into pie crust. Cover and freeze at least 4 hours. Garnish with chopped peanuts and chocolate curls, if desired.

Cappuccino Mousse Trifle - Church Supper Cookbook

2 1/2 cups cold milk
1/3 cup instant coffee granules
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (16 ounces) frozen whipped topping, thawed, divided
2 loaves (10 3/4 ounces each) frozen pound cake, thawed and cubed
1 square (1 ounce) semisweet chocolate, grated
1/4 teaspoon ground cinnamon

In a large mixing bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes or until thickened. Fold in half of the whipped topping.

Place a third of the cakes cubes in a 4 quart serving or trifle bowl. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate. Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving.

Makes 16-20 servings.

Creamy Peanut Dessert - Church Supper Cookbook

1 1/2 cups graham cracker crumbs (about 24 squares)
1/2 cup chopped salted peanuts
1/4 cup butter, melted
2 tablespoons peanut butter

1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1/2 cup sugar
2 teaspoons vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed
3-4 tablespoons chocolate syrup

In a large bowl, combine cracker crumbs and peanuts. Stir in butter and peanut butter. Set aside 1/2 cup for topping. Press the remaining crumb mixture into a greased 13x9x2 inch dish. Cover and refrigerate 30 minutes.

Meanwhile, in a large mixing bowl, beat cream cheese and peanut butter until smooth. Beat in sugar and vanilla until smooth. Fold in whipped topping; spoon over crust. Drizzle with chocolate syrup; sprinkle with reserved crumb mixture.

Cover and freeze for up to 3 months. Remove from the freezer 15 minutes before serving.

Makes 15-20 servings.

Apple Brown Betty - Simple Old Fashioned Baking

1/2 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 1/2 cups bread in 1-inch cubes
3 cups sliced or chopped apples
1/4 cup apple juice
Juice and peel of 1 lemon
3 tablespoons butter
1/2 teaspoon salt

Preheat oven to 350. Mix sugar, spices and salt in bowl.

If apples are very tart, use additional sugar, up to 1 cup. Spray 1 1/2 quart baking dish.

Put in one-third of bread, then half of apples. Sprinkle with half of the sugar mixture. Repeat. Mix apple juice, lemon juice and peel; pour over casserole. Put on remaining crumbs and dot with butter.

Cover and bake for 1 hour 45 minutes.

Makes 6 servings.

Note - Rhubarb, peaches, pineapple, bananas or cherries may be used instead of apples.

Corn Flake Pudding - Simple Old Fashioned Baking

Never tried this one, but I think I need to. :-) 

4 cups corn flakes
4 cups milk
2 eggs, slightly beaten
1/4 cup molasses
1/4 cup sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
1 tablespoon butter

Preheat oven to 350. Combine all ingredients except butter in bowl. Turn into sprayed baking dish. Dot with butter. Place dish in pan of water and put in oven. Bake for 45 minutes to 1 hour.

Makes 8 servings.

Spiced Apple Cookies - The Great Big Cookie Book

1/2 cup firmly packed dried apple slices
3 tablespoons Calvados or applejack liqueur
1 1/2 cups all-purpose flour, spooned in and leveled
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 salt
1/4 teaspoon ground nutmeg
2/3 ( 1 1/3 sticks) unsalted butter, slightly firm
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup sour cream
1 teaspoon pure vanilla extract
1 cup broken walnuts
1 recipe Vanilla glaze of your choice

Place the apple slices in a small bowl and cover with boiling water. Let stand for 2-3 minutes to soften. Drain well and cut into 1/4 inch dice. Toss the apples with the Calvados in a small, deep bowl and let macerate while preparing the cookie dough.

Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350 degrees. Moderately butter the cookie sheets.

Strain together the flour, cinnamon, baking soda, salt and nutmeg. Set aside.

In the large bowl of an electric mixer, on medium-low speed, using paddle attachment, mix the butter until creamy and lightened in color. Add the brown sugar, then granulated sugar, and mix for 1-2 minute. Blend in the eggs, then sour cream and vanilla.

Reduce mixer speed to low and add the dry ingredients in three additions, mixing just until well combined. Using a large rubber spatula, fold in the apples and walnuts.

Drop from tip of a teaspoon, making walnut-size mound of dough (about 1 1/4 inches), onto the cookie sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, until lightly browned. Toward the end of baking time, rotate the pans from top to bottom and front to bake. Remove from oven and let stand 2-3 minutes. Transfer to a wire cooling rack. Allow to cool slightly before drizzling with vanilla glaze.

One Bowl Citrus White Chocolate Macaroons - Name Brand Cookbook

1 package (14 ounces) shredded coconut ( 5 1/3 cups)
3 squares White baking chocolate , chopped
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
2 teaspoons grated lemon, lime or orange peel
1 teaspoon almond extract
1 square semi-sweet baking chocolate, melted

Mix coconut, white chocolate, sugar, flour and salt in large bowl. Stir egg whites, lemon peel and almond extract until well blended.

Drop by tablespoonfuls onto lightly greased and floured cookie sheets.

Bake at 325 degrees for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets. Cool on wire racks. Drizzle with melted chocolate.

Makes 2 dozen.

Ranger Cookies - Taste of Home

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups quick cooking oats
2 cups crisp rice cereal
1 cup flaked coconut

In a large mixing bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the oats, cereal and coconut.

Drop by round tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 degrees for 7-9 minutes or until golden brown. Remove to wire racks.

Makes 7 1/2 dozen.

Zucchini Cookies - Sharing Our Best (Clarion, PA Kmart Fundraising book)

1 cup grated zucchini
1 cup sugar
1 egg
3/4 cup butter
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 1/2 cup flour
2 cup quick oats
1 1/2 cup chopped nuts

Mix all ingredients together. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

Sour Cream Sugar Cookies - Taste of Home -The Best Ever Desserts

1 cup shortening
1 cup sugar
1 egg
1 cup (8 ounces) sour cream
1 1/2 teaspoons vanilla extract
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt

1 cup butter, softened
9 cups confectioner's sugar
3 teaspoons vanilla extract
2/3 - 3/4 cup milk
Paste food coloring

In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll dough to 1/4 inch thickness. Cut with a floured 3 inch heart shaped cookie cutter, or cutter of your choice.

Place 1 inch apart on baking sheets lightly coated with cooking spray. Bake at 350 degrees for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely.

For frosting, in a large mixing bowl, cream butter until light and fluffy. Beat in confectioner's sugar and vanilla. Add enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired.

Makes about 4 1/2 dozen cookies.

Mrs. Field's Cookies - Sharing Our Best (Clarion Kmart fundraising cookbook)

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
5 cups oatmeal (put in blender until it turns to powder)
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
24 ounces chocolate chips
1 (8 ounce) Hershey bar, grated
3 cups nuts

Cream together butter, sugar and brown sugar. Add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder and baking soda, then add to creamed mixture. Mix well. Add chocolate chips, Hershey bar and nuts. Drop by tablespoonfuls onto an ungreased baking sheet. Bake at 375 degrees for 6 minutes - 10 minutes.

Makes 112 large cookies.