The Best Chocolate Chip Cookies Ever!!!

3/4 cup brown sugar

1/4 cup white sugar
1 cup margarine (2 sticks)
2 eggs
1 tsp baking soda in 3 tsp warm water
1 tsp salt
1 tsp vanilla
almost 3 cups of flour
1 package chocolate chips

Cream sugar, shortening, and eggs. Add remaining
ingredients. Bake for 7 minutes at 375 degrees.

Notes: This recipe doubles very well. I like making
the cookies really small so that they are almost bite size.
I also like to cook up a few dozen and then save the dough
to make fresh ones later.

Peanut Butter Caramel Popcorn

1 cup corn syrup

½ cup sugar

½ cup brown sugar

1 cup peanut butter

about 8-10 cups of popcorn and dry, plain cereal

coconut

chocolate chips

Directions: Put popcorn, coconut, and desired amounts of dry,

plain cereals (such as Cheerios, Kix, Chex, Rice Crispies, etc.)

into a big mixing bowl (so that it's about 2/3-3/4 full) and set aside.

Combine sugars and corn syrup in a sauce pan. Bring just to

a boil over medium heat, stirring constantly. Remove

from heat and add peanut butter. Stir until completely blended.

Pour over cereal. Mix till evenly coated. Press into a 9x13

pan and chill. Mixing in chocolate chips tastes great!

PILLOW PLAYGROUND!

I got a great idea from the Huggies website... a pillow playground! Basically, you get all of your pillows and blankets and all things squishy from around your house and pile it up in one area and then let the kids go crazy.


On Friday night we set up our pillow playground using our futon mattress as the base and then got all of our pillows and blankets and the girls LOVED it! Jane jumped off the couch into the madness all night long. We then made some peanut butter caramel popcorn and watched The Incredibles. The girls liked it so much that we left it out that night so that they could play on it again on Saturday morning.


Jane's newest trick, which was a direct result from this activity, is a summersault (sp?). Here's a little video of her performance:

Saucy Chicken Enchiladas

Sauce:

2 cans cream of chicken soup

8 oz sour cream (1 cup)

1 pkg enchilada mix

small can of tomato paste

Filling:

3 large chicken breasts

grated medium cheddar cheese

onions, diced

small can of diced mild green chilies

&

Tortillas

Directions: Boil the chicken then dice it. Mix sauce ingredients in a sauce pan. Put

diced chicken in a large frying pan with onions and green chilies. Then add grated

cheese and half of the sauce. Then add tomato paste to the other half of the sauce.

Pam your dish then put a spoonful of filling into each tortilla and roll up skinny

and place in dish. Cover the top of the tortillas with the sauce half that has the tomato

paste in it. Bake at 350 degrees for 30 minutes. Makes about a dozen enchiladas.