Mrs. Fields Oatmeal Chocolate Chip Cookies

MRS. FIELD'S COOKIES
2 c. butter 2 c. sugar 2 c. brown sugar 4 eggs 2 tsp. vanilla 4 c. flour 5 c. oatmeal, ground in blender 2 tsp. baking powder 2 tsp. soda 24 oz. chocolate chips 4 oz. grated Hershey bar Cream butter and sugars together. Add eggs and vanilla. Mix in flour, oatmeal, baking powder and soda. Stir in chips and Hershey bar. Bake 7-10 minutes at 375 degrees.

Creamy Chicken Soup

1 small onion chopped

1 T. butter

4 chicken bullion cubes

6 c. water

5 medium potatoes, cubed

5 med. carrots, sliced

2 T. minced parsley

2 c. cooked cubed chicken

salt and pepper

1/2 c. flour

1 1/2 c. milk

Saute' onion in butter. Add broth, carrots, & potatoes. Bring to a boil. Reduce heat and cover. Simmer for 15 minutes or until vegetables are tender. Add chicken, parsley, salt and pepper. Heat through. Combine flour and milk until smooth. Add to vegetable mix. Cook and stir until thick and tender.

Cream Cheese Chicken Soup

1 small onion chopped

1 T. butter

4 chicken bullion cubes

6 c. water

5 medium potatoes, cubed

5 med. carrots, sliced

2 T. minced parsley

2 c. cooked cubed chicken

salt and pepper

1/2 c. flour

1 1/2 c. milk

1 8 oz. package cream cheese (1/3 less fat)

Saute' onion in butter. Add broth, carrots, & potatoes. Bring to a boil. Reduce heat and cover. Simmer for 15 minutes or until vegetables are tender. Add chicken, parsley, salt and pepper. Heat through. Combine flour and milk until smooth. Add to vegetable mix. Cook and stir until thick and tender. Reduce heat. Add cream cheese. Cook until melted.

Apple Caramel Dip

APPLE CARAMEL DIP

1/2 c. butter, melted 2 c. dark brown sugar 1 c. light corn syrup 2 tbsp. water 14 oz. sweetened condensed milk 1 tsp. vanilla 10 apples, seeded & cut into 8 wedges each Cook butter, sugar, water and milk until all the sugar is dissolved over medium heat, stirring constantly. Remove from heat and add vanilla. Cut unpeeled apples into wedges, and then in half again. Dip into salted water for about 1 minute to prevent them from turning brown. (Apples should be done as close to serving time as possible.) Seal apples in an airtight container until use. To serve, heat caramel sauce and pour into chafing dish. Place apples in a bowl beside the caramel with toothpicks for dipping. Serves 25 to 30. The caramel sauce will keep in the refrigerator for 4 to 6 weeks. It is divine served warm over ice cream or pound cake.

Hearty Chicken Noodle Casserole

1 can cream of mushroom soup

1/2 c. milk

1/4 tsp. black pepper

1/4 c. grated Parmesan cheese

1/2 shredded cheddar cheese

1 c. frozen mixed vegetables

1 pint cooked chicken

2 c. medium egg noodles, cooked and drained

Mix everything except shredded cheddar cheese. Pour into a 9x9 casserole dish. Bake @ 400º for 25 minutes or until hot. Stir. Top with cheddar cheese and heat again until cheese is melted.

Southwest Chicken Chili

1 Tbsp vegetable oil

1 pint cooked chicken

4 tsp. chili powder

1 tsp. ground cumin

1 large onion

1 med. green pepper chopped

1 can cream of chicken soup

3/4 c. water

1 1/2 c. kernel corn

1 can kidney beans rinsed and drained

Shredded cheddar cheese

Over medium-high heat oil and add green pepper, onion, chili powder, and cumin. Cook until vegetables are tender, stirring often. Add and stir soup, water, corn, and kidney beans in saucepan and heat to a boil. Reduce heat to low and cook 5 minutes, stirring occasionally. Sprinkle with cheese.

Cheesy Chicken Chowder

2 (14 oz.) cans chicken broth

2 c. diced, peeled potatoes

1 c. diced carrots

1 c. diced celery

1/2 c. onion

1 tsp. salt

1/4 tsp. pepper

1/4 c. butter

1/3 c. flour

2 c. 2% milk

2 c. shredded cheddar cheese

1 pint shredded cooked chicken

Bring chicken broth to a boil in a large saucepan. Reduce heat. Add potatoes, carrots, celery, onion, salt, and pepper. Cover and simmer until vegetables are tender, about 15 minutes.

Melt butter in medium saucepan. Add flour and mix well. Gradually stir in milk and cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add cheese mixture to the broth and vegetables along with the chicken. Cook and stir over low heat until thoroughly heated.