Peanut Butter Cookies

1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 eggs
1 cup butter
1 Tablespoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 - 10 oz. pkg. peanut butter chips

Cream together the butter, peanut butter, white sugar and brown sugar. Beat in eggs. Add vanilla. Mix in dry ingredients. Stir in peanut butter chips. Drop by 1/4 cupfuls onto ungreased baking sheet.

Bake at 350 degrees 9-13 minutes.

Chicken Strips

6 skinless, boneless chicken breast halves - cut into 1/2" strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

Place cut up chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder, mix thoroughly. Pour buttermilk mixture into bag with chicken. Seal and refrigerate 2 to 4 hours.

In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, shake well to coat chicken.

Heat oil in a large, haeavy skillet to 375 degrees F.

Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels. Serve with your favorite dipping sauces.

Tater Tot Casserole

1 pound ground beef, browned and drained
1 - 1 1/2 cups frozen corn
1 can cream of chicken soup, undiluted
1 small can evaported milk
2 cups shredded cheddar cheese
salt and pepper to taste
1/2 - 1 teaspoon onion powder
1 bag tater tots

In a large bowl mix browned and drained ground beef, corn, evaporated milk, corn, salt, pepper and onion powder. Mix well. Pour into a 9x13 baking dish. Sprinkle shredded cheddar cheese over the mixture. Place tater tots ontop of the cheese.

Bake at 350 degrees for about 30 minutes.

Feel free to use differents soups, cheeses and vegetables in this recipe.

Ice cream Sandwich Dessert

19 ice cream sandwiches
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (11-3/4 ounces) hot fudge ice cream topping
1 cup salted peanuts

Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. x 2-in. pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full). Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 12-15 servings.

All Day Pork Chops

4-8 porks chops
1 can cream of chicken soup, undiluted
1 can french onion soup, undiluted

Place pork chops in a 9x13 baking dish. Mix cans of soup together. Pour soup mixture over pork chops. Cover baking dish with aluminum foil. Bake at 250 degrees 6-8 hours. You can make gravy with the soup left in the baking dish after pork chops are done cooking.

Awesome Chocolate Chip Cookies

3 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1 cup brown sugar
2/3 cup butter
2/3 cup vegetable shortening
2 eggs
2 teaspoons vanilla
2 cup semisweet chocolate chips
1/2 cup milk chocolate chips