MRS. FIELD'S CHOCOLATE CHIP COOKIES

1 cup butter

3/4 cups sugar

3/4 cups brown sugar

1 tsp. vanilla

Cream together then add:

2 eggs

1 tsp. baking soda

1/2 tsp. salt

1 1/2 cups flour

2 cups chocolate chips

1 cup nuts (optional)

Bake at 375* for 10-12 minutes.  They won't look done.

PINEAPPLE COCONUT CAKE

1 yellow cake mix
1can sweetened condensed milk
1 can cream of coconut
8 oz. cool whip
1/4 to 1/2 cup chopped pecans
1 small can pineapple

Make cake as directed on box.  Let cool. With handle of wooden spoon poke holes into cake.  Mix condensed milk and cream of coconut.  Pour into holes of cake.  Let sit a few minutes to soak.  Drain pineapple well.  Mix pineapple, cool whip and nuts together.  Spread on cake.

FRENCH DIP SANDWICHES

(Adapted from Rachael Ray's French Dip Sandwich recipe)

4 tbsp. butter
1 medium onion, cut in half and sliced
1 cloved garlic, minced
1 tbsp. flour
2 cans beef broth
1-2 lbs. deli sliced roast beef
Montreal Steak seasoning or salt and pepper
swiss cheese or provolone cheese (optional)
sandwich rolls (we have used mini bagels)

In a large, shallow skillet over moderate heat, melt butter. Add onions and garlic to butter and saute 2 minutes. Add flour to butter and onions and cook a minute longer. Whisk in beef broth in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.

Pile meat loosely across your cutting board or a large work surface. Lightly season meat with grill seasoning or salt and black pepper. Pile meat onto rolls or bagels as desired.  Top with 1/2 slice of cheese.  Put in 400* oven for about 10 minutes to toast bread and melt cheese. Set out ramekins or small soup cups for dipping sauce.  Dip and enjoy!

RITZY CHICKEN WITH POPPY SEEDS

1 cup sour cream
2 tbsp. lemon juice
2 tsp. Worcestershire sauce
2 tsp. celery salt
1 tsp. paprika
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
6-8 chicken breasts, skinned and bones
1 1/2 cup crushed Ritz crackers
1/2 cup butter
2 tbsp. poppy seeds

Combine first 8 ingredients in a container suitable for marinating.  Add chicken breasts.  Coat and marinate refrigerated over night.  Remove the coated chicken from mixture and roll in cracker crumbs.  Arrange in a single layer in a 9x13 pan.  Melt butter and pour half over the chicken.  Bake uncovered for 45 minutes at 350*.  Spoon the remaining butter and the poppy seeds over the chicken and cook 15 minutes longer.

MISSISSIPPI MUD

Layer 1...
1 cup flour
1/2 cup butter
1/2 cup chopped nuts
2 tbs. sugar

Mix and press into a 9x13 pan.  Bake 15 minutes at 350*.  Chill.

Layer 2...
1 cup powdered sugar
8oz. cream cheese
1 cup Cool Whip

Mix and layer on baked, cooled crust.

Layer 3...
2 small packages of cook and serve chocolate pudding

Cook as directed.  Cool 5 minutes.  Pour over 2nd layer and chill.  Top with Cool Whip.

PEANUT BUTTER COOKIES

1 cup sugar
1 cup brown sugar
1/2 cup shortening
1 cup peanut butter

Cream together.  Then add...

2 eggs
1/2 tsp baking soda
1/2 tsp salt
1 1/2 baking powder
2 cups flour
(1/4 to 1/2 cup milk if too dry)

Roll into balls and place on cookie sheet.  Flatten with a fork, criss cross.  Bake 375* for 10-12 minutes.

CINNAMON SNAPS

3/4 cup shortening
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
Additional sugar

In a mixing bowl, cream shortening and brown sugar.  Add egg and molasses.  Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture.  Roll into 1 inch balls, then roll in additional sugar.

Place 2 inches apart on ungreased baking sheets.  Bake at 350* for 10-12 minutes or until cookies are set and tops are cracked.  Remove to wire racks to cool.  Yield: 4 1/2 dozen.