C.O.P. Cookies

1 cup Crisco
1 cup brown sugar
1/2 cup sugar
2 eggs, beaten
1 tsp. salt
1 tsp. baking soda
1/2 Tblsp. vanilla
2 cups flour
1 cup oatmeal
1 cup peanut butter
1 pkg. chocolate chips *

In a large bowl, cream Crisco and sugars. Add eggs, salt, baking soda and vanilla; mix well. Add flour, the oatmeal, then peanut butter, mixing well after each ingredient is added. Mix in chocolate chips last. Drop dough by tablespoonfuls onto an ungreased cookie sheet. Bake at 345 degrees for 10-12 minutes. Let cookies sit for 5-10 minutes, then ENJOY!

* I would use milk chocolate chips instead of semi-sweet, because these cookies are already rich in flavor because of the peanut butter. I made these for the first time last night for dessert. Tyler's mom sent me an email last year around Christmas time which provided a link to a website called http://www.northpole.com/, and through the link I found several different cookie recipes. Just click on the building that says "Mrs. Claus's Kitchen" and you'll find all kinds of yummy recipes. We all LOVED these cookies. The only bad thing about them is that they are really addictive! :)

Velvet Chicken

6 to 8 boneless, skinless chicken breasts, cooked & cubed
10-3/4 oz. can cream of chicken soup
1 8 oz. container sour cream
1/2 cup butter (or margarine), melted
1 8 oz. pkg. pasturized processed cheese spread, shredded *
1 sleeve buttery round crackers, crushed *

Combine chicken, soup and sour cream. Spread in a greased 9x13 baking pan. Pour melted butter over top; sprinkle with shredded cheese, then crushed crackers. Bake at 350 degrees for 20 minutes. Serves 6 to 8.

*I used Velveeta and Ritz crackers the first time I made this. I came across this recipe in one of my Gooseberry Patch cookbooks (http://www.gooseberrypatch.com/) and it is really yummy. If you love cheese, you've got to try this recipe.

Pumpkin Cupcakes w/ Cream Cheese Frosting

4 eggs
1 2/3 cups sugar
1 cup oil
2 tsp. cinnamon
2 cups pumpkin
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Mix all ingredients together and drop by tablespoon fulls into muffin cups placed inside muffin tins. Bake at 350 degrees for approx. 25 minutes, or until toothpick inserted comes out clean. Frost with Cream Cheese frosting:

2 cups powdered sugar
3 oz. cream cheese, softened
1/2 cup butter
1 tsp. vanilla

Beat together until creamy; spread on top of cooled cupcakes.

This is probably my all-time favorite fall recipe. ENJOY!