• 1/2 cup butter, softened (don’t even think about using wanna-be butter)
• 1/2 cup butter flavored shortening
• 1 cup packed light brown sugar
• 1/2 cup white sugar (use quality sugar – yes…there’s a difference)
• 2 eggs
• 1 teaspoon vanilla extract (I use Mexican vanilla)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (Saigon Cinnamon is the best and I usually add more)
• 1/2 teaspoon ground cloves (I double the cloves)
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 cup raisins (I prefer to use golden raisins)
• 2/3 cup nuts (optional)

Now do this…

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats, raisins & nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. I use a melon baller to measure all my cookie dough. It makes for nice even cookies that bake consistently.

Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.

1 T. olive oil
1-1/2 boneless chicken breast, diced
1 c. chopped onion
4 cloves garlic, minced
1 (14-1/2 oz) chicken broth
2 t. dried oregano
2 t. cumin
1 t. seasoning salt
1t. cayenne pepper
1 (19 oz) can cannellini beans, drained
1 (15 oz) can great northern beans, drained
1 (4 oz) can diced green chilies, drained
2 c. shredded Monterey Jack cheese
1 c. light sour cream

1. Heat olive oil in large saucepan until hot; add chicken, onion and garlic. Cook until chicken is no longer pink. Stir in chicken broth, oregano, cumin, salt and pepper. Bring to a boil; reduce heat to low. Simmer 15 minutes or until flavors are blended.
2. Add drained beans and chilies; continue cooking until heated through, about 10 minutes. Stir in cheese and sour cream; cook until cheese is melted. Garnish with chopped cilantro, tomatoes, salsa or sour cream.

Even Easier White Chili

Chicken breast strips, pre-cooked (can use seasoned fajita meat) – the amount of what looks good
2 cans of white beans, drained
1 large jar of “Green Chili Stew” found at Central Market (maybe 32 oz)
Sour Cream and cheese

Tear up the chicken breast strips into smaller pieces. Add drained beans. Add green chili stew. Bring to boil and simmer until heated through. Garnish with cheese, sour cream and/or chips.