Cream of Chicken Soup

To make cream of anything soup, just substitute the broth for another type. This recipe makes a little over a cup, equivalent to one can of soup. It will keep for a couple days in the fridge, but is best used the day you make it.

Ingredients:

- 3 tablespoons butter
- garlic, onions, and/or mushrooms (optional)
- 3 tablespoons flour

- 1/2 cup chicken stock or broth
- 1/2 cup milk

- salt and pepper

Directions:

Melt the butter in a small saucepan over medium heat, then add the flour. Cook, stirring rapidly, until the mixture is thick.

Add the chicken stock; whisk until smooth. Add the milk. Bring to a simmer; cook, stirring, until thickened.

Remove from heat; add salt and pepper to taste.

Monster Cookies

This recipe makes about 100 small cookies, or 15 giant cookies.

Ingredients:

- 1 cup peanut butter (creamy or crunchy)
- 1/2 cup butter, softened
- 1 1/4 cups packed brown sugar
- 1 cup sugar

- 3 eggs

- 2 teaspoons baking soda
- 1 teaspoon vanilla extract

- 4 cups quick-cooking oats
- 1 cup M&Ms
- 1 cup butterscotch chips
- 1 cup salted peanuts, coarsely chopped

- 2 cups flour

Directions:

Preheat oven to 325F. Grease two baking sheets.

In a large bowl, cream together the peanut butter, butter, brown sugar, and sugar.Add the eggs, one at a time, beating well after each addition.

Add the baking soda and vanilla. Add the oats, M&Ms, butterscotch chips, and peanuts. Let stand for 10 minutes.

Stir in the flour; the dough will be crumbly.

Shape 1/4 cupfuls (for giant cookies) or tablespoonfuls (for small cookies) into balls (for giant cookies). Place on prepared baking sheets. Gently flatten cookies.

Bake for 12-15 minutes (small cookies) or 15-18 minutes (giant cookies), or until edges are lightly browned. Cool on wire racks.