No Meals on Wheels

1 cup salted butter, softened

1 cup granulated sugar

1 cup light brown sugar, packed

2 tsp. vanilla extract

2 eggs

3 cups + 2 T. of flour

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

2 cups chocolate chips (12 oz.)

Preheat oven to 375 degrees.

Cream together butter and sugars until combned.

Beat in eggs and vanilla until light in color (about 1 minute)

Add flour, baking soda, baking powder and salt.

Add chocolate chips.

Bake for 9 minutes. Take them out when they are just barely starting to turn brown. Let them sit on the baking sheet for at least 5 minutes before removing to a cooling rack.

Recipe Source – revised from Joy Food Sunshine

4 T. butter

1/3 cup chopped onion

2 T. flour

1 cup milk

1 – 8 oz. can minced clams, undrained

1 – 8 oz. can mushrooms

2 tsp. lemon juice

1.2 tsp. garlic salt

½ tsp. seasoned salt

¼ tsp.  pepper

Melt butter.

Sauté onions.

Mix in flour – cook on medium heat until thick and bubbly.

Add in milk – cooking until thick.

Add remaining ingredients.

Serve over noodles.

CAKE:

1 chocolate box cake with the pudding in the mix

1 cup mayonnaise

1 cup water

3 eggs

Mix together and put in a greased/floured 9 x 13 pan.

FILLING:

2 large blocks cream cheese

2 eggs

½ cups sugar

Mix together and drop in spoonfuls on top of cake batter.

Bake according to the directions on the box

Test with a toothpick – DO NOT over cook.

     serves 6

1 T. olive oil

½ – 1 cup finely chopped carrots

½ to 1 cup finely chopped celery

½ – 1 cup finely chopped green onions

1 – 4 oz can mushrooms (optional)

2 handfuls of spinach (optional)

2 garlic cloves, finely chopped

8 cups chicken broth

1 bay leaves

1 1/2 cups rice

2 cooked boneless chicken breast, shredded or 6-8 oz. store bought rotisserie chicken

½ cup lemon juice

1 large eggs

In a large Dutch oven, heat 1 T. olive oil on medium/high.

Add the carrots, celery, green onions, garlic and mushrooms.

Add the chicken broth and bay leaf – raise the heat to high. Once it has come to a rolling boil, add the rice.

Turn the heat to medium/low and simmer for 20 minutes or until the rice is tender. (Check it!)

Stir in the cooked chicken and spinach.

Whisk together the lemon juice and the egg.. While whisking, add a ladle full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the soup and stir.

Remove from the heat immediately.

Recipe source: revised from Julie P.