Life
Two Many Cooks in the Kitchen
Mishell Lynch and Kris Macon
Recipe Archive
January 2006
***
Simply Irrestible Chocolate Chip
Oatmeal Cookies
1/2 cup softened margarine
1/2 cup shortening
1 cup sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
2 cups flour
2 cups oatmeal (blended fine in blender or food processor)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup baking cocoa
1 1/2 cups chocolate chips
1 cup chopped pecans
In a large bowl, cream margarine, shortening and
sugars. Add eggs and vanilla. Mix well. In a separate bowl, mix together
flour, oatmeal, salt, baking powder and soda and cocoa. Add to creamed
mixture a bit at a time. (If using an electric mixer, you may wish to
switch to a wooden spoon at this point.) Mix in chocolate chips and
pecans with spoon.
Roll into balls or using a spoon, drop onto a lightly
sprayed cookie sheet. Bake at 375 degrees for 10 minutes for softer
cookies or about 12 minutes for cruchier cookies.
* Note: 1 cup butter may be used in place of margarine
and shortening if preferred.
Bacon, Cream Cheese Appetizer with Mango Chutney
1 - 8 ounce block of cream cheese
5 - 7 pieces of cooked, crispy bacon, crumbled
1 - 9 ounce jar of Major Grey's Chutney (in salad dressing aisle near
bacon bits)
Place block of cream cheese on a shallow baking dish with sides. Pour
chutney over cream cheese. Sprinkle crumbled, cooked bacon on the top of
cream cheese and chutney. Bake in oven at 425 degrees for about 10 - 12
minutes.
Serve hot with crispy crackers. I used Wheat Thins.
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