Peanut Butter Cookies

1/2 c. granulated sugar
1/2 c. packed brown sugar
1/2 c. peanut butter
1/4 c. shortening
1/2 c. stick margarine or butter, softened
1 large egg
1 1/4 c. all-purpose flour
3/4 t. baking soda
1/2 t. baking powder
1/4 t. salt
granulated sugar

1. Mix 1/2 cup granulated sugar, the brown sugar, peanut butter, shortening, margarine and egg in large bowl. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate about two hours or until firm.

2. Heat oven to 375 degrees.

3. Shape dough into 1 1/4-inch balls. Place about three inches apart on ungreased cookie sheet. Flatten in criss-cross pattern with fork dipped in granulated sugar.

4. Bake 9-10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet. Cool on a wire rack.

Notes: I completely forgot to refrigerate for one hour and there is no difference whatsoever in the way the cookies turned out. Go figure. Also, for me, nine minutes is perfect, any longer and it's too long.

Source: Betty Crocker

Corn and Chicken Chowder (or, Corn and Potato Chowder)

3 T. butter or margarine, divided
1 lb. boneless skinless chicken breasts, cut into chunks
2 medium leaks, sliced (about two cups)
2 medium potatoes (cut into chunks)
1 large green pepper, diced
2 T. paprika
2 T. flour
3 c. chicken broth
2 1/2 c. fresh corn kernels
1 1/2 t. Tabasco sauce
1 t. salt
1 c. half-and-half

In a four-quart saucepan over medium-high heat, melt 1 T butter. Cook chicken chunks until well browned on all sides, stirring frequently. With slotted spoon, remove chicken; set aside.

Add 2 T. butter to drippings in saucepan. Over medium heat, cook leeks, potatoes and green pepper until tender, stirring occasionally. Stir in paprika and flour until well blended; cook 1 minute. Add broth, corn, Tabasco sauce, salt and chicken. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Stir in half-and-half; heat. Makes 8 cups.

or for Corn and Potato Chowder

2 T. butter or margarine
1/4 of a small red/yellow onion, diced
3 medium potatoes
1 large green pepper, diced
2 T. paprika
2 T. flour
3 c. chicken broth/3 c. water plus three chicken broth cubes
2 1/2 c. frozen corn kernels
1 1/2 t. Tabasco sauce
1 t. salt
1 c. half-and-half

In a four-quart saucepan over medium-high heat, melt the 2 T butter. Over medium heat, cook onion, potatoes and green pepper until tender, stirring occasionally. Stir in paprika and flour until well blended; cook 1 minute. Add broth/water and chicken cubes, corn, Tabasco sauce, and salt. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Stir in half-and-half; heat. Makes 8 cups.

Notes: I sampled the Corn and Chicken and decided that it needed more of a kick so in addition to the green pepper I dicked up two jarred jalapeños and added them to the mix. Turned out great! Not too spicy but not too bland, either.