Fresh Salsa

3-4 roma tomatoes

red onion

garlic clove (peeled)

cilantro

salt & pepper

fresh lime or lemon juice

Throw everything into the food processor & pulse for a few seconds. All ingredients are to taste.

Mrs. Field's Chocolate Chip Cookies

INGREDIENTS

1 cup (2 sticks) butter, room temperature

1 cup white sugar

1 cup brown sugar

2 eggs

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

3 cups all-purpose flour
12 oz. (2 cups) chocolate chips

DIRECTIONS
1. Preheat oven to 350 F. Coat cookie sheets with nonstick cooking spray.

2. In a large bowl, cream butter and sugars until smooth with an electric mixer. Add eggs and beat until light and fluffy. Stir in the baking soda, baking powder, and salt.  Add the flour, 1 cup at a time, and mix until well incorporated. Stir in chocolate chips by hand. 

3. Drop into rounded spoonfuls onto a cookie sheet. Bake in preheated oven for 8-12 minutes (depending on the size of your cookies), until they just start to turn golden on the edges. (They might still look doughy in the center, buy they will set up once cooled.)

4. Immediately remove from the cookie sheet to cool on a wire rack. They keep well for several days at room temperature (in an airtight container) or for several weeks in the freezer.

Makes 2 dozen large or 4 dozen small cookies.

Chicken Salad

1 can cream of celery soup
2 tablespoon mayo
1/4 t pepper
2 cups rotisserie chicken
2 stalks celery chopped
1 small onion chopped

Stir soup, mayo & pepper in bowl. Add the remaining ingredients and toss to mix. You can add craisins and grapes and almond or pecans as well. Serve on croissants. 

Fudge Brownies

Mix together:

2 Cups sugar

1 1/2 sticks unsalted butter (melted)

1/2 tsp salt

Mix in with a whisk:

3 eggs (1 at a time)

Stir in with spoon:

1 cup unsweetened cocoa powder

1 cup flour

Bake in greased 9x9 pan at 350 degrees for 25-30 minutes.

From: Julie Allen