hosted by Laverne Diede & Rhonda Fitterer
Chicken & Stuffing Casserole
- 4-6 chicken breasts
- 4 slices of Swiss cheese
- 2 cans of cream of mushroom soup
- 1 box Stove Top Stuffing Mix
- 1/4 cup melted butter
Preheat oven to 350 degrees. Spray 9 x 13 inch casserole dish with non-stick spray. Place chicken in dish, top with cheese, soup, stuffing, and melted butter. Cover dish with foil and bake for 45 minutes. Remove foil; bake for an additional 15 minutes.
Chocolate Chip Cookies
- 1 1/2 cups butter, softened
- 1 1/2 cups sugar
- 3/4 cup packed brown sugar
- 4 eggs
- 2 1/2 tsp. vanilla
- 1 tsp. lemon juice
- 3 cups flour
- 3/4 cup old-fashioned oatmeal
- 3/4 tsp. baking soda
- 1 tsp. salt
- 1/4 tsp cinnamon
- 3 cups semi-sweet chocolate chips
- 1 1/2 cups chopped walnuts
Preheat oven to 375 degrees. Line baking sheets with parchment paper, or spray with non-stick cooking spray. Place the butter in a large bowl and cream lightly with an electric mixer. Add the sugars and beat on medium speed for about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice and mix well. In a separate bowl, stir together the flour, oatmeal, baking soda, salt, and cinnamon. Add to the creamed butter mixture and stir well to blend. Add chocolate chips and walnuts and stir to combine. Drop about ¼ cup mixture on baking sheets. Bake for 13-15 minutes or until lightly browned around the edges. Cool completely on wire rakes.
