Soft Chocolate Chip Cookies

2 1/4 cups flour


1 teaspoon baking soda

3/4 cup packed brown sugar

1/2 cup butter, softened

1/2 cup shortening

1/4 cup sugar

1 (4 ounce) package instant vanilla pudding

1 teaspoon vanilla extract

1/8 teaspoon almond extract

2 eggs, beaten

2 cups chocolate chips
 
 
 
Preheat oven 350 degrees.


Combine flour and baking soda.

In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract.

Mix until well blended.

Add eggs and mix well.

Beat in the flour mixture.

Stir in chocolate chips.

Drop by rounded teasponful and bake 10-12 minutes.

 
 
My Original Soft Chocolate chip Cookie Recipes; the one I've used since high school.
Enjoy

Pita Bread

Ingredients


1 tablespoon instant yeast

1 1/2 cups water

1-2 teaspoon sugar

3 cups flour

1 tablespoon nonfat dry milk powder

1/2 teaspoon salt

6 tablespoons oil

 
Directions


Mix yeast, water and sugar.

Set aside.

In a large bowl, combine flour, dried milk and salt.

Pour in the oil and yeast/water mixture and stir well.

You might need to add more flour or water, depending on the absorbency of the flour.

Knead dough briefly, divide into 18 egg sized balls.

Place on a floured surface, cover and let rest for 15-30 minutes.

Roll one ball out and cook in a skillet until large "bubbles" form.

Flip pita over and cook the other side for a few more minutes.



Keep bread warm wrap in a towel  while cooking the rest of the bread.

These freeze well.

Sweet and Sour Chicken

1 lb. boneless skinless chicken breasts

2 C. water

2 chicken bouillon cubes

1/2 C. brown sugar

4 T. cornstarch

1/2 C. white vinegar

2 T. Worcestershire sauce

1 (20 oz) can pineapple chunks

1 (15 oz) can sliced carrots

1 green pepper chopped

1 onion chopped

hot cooked rice



Bake chicken at 375 for about 20 minutes or until chicken is no longer pink;

cool.

Cute chicken into small cubes and add to skillet. Add water and bouillon cubes.

Cover and simmer while making sauce.

Drain pineapple and reserve juice. Combine brown sugar and cornstarch in

saucepan. Add vinegar, Worcestershire sauce and pineapple juice. Cook and stir

over medium heat until thick and bubbly.

Add sauce to chicken. Stir in pinepple, carrots, green pepper and onion. Cook

over low heat until heated through and gree pepper is crisp-tender. Serve over

cooked rice.