• 4 pork chops, 1/2 – 3/4 inch thick, about 1-1/2 lbs.
• 1 T oil
• 1 clove garlic, minced

  SAUCE:

• 2 t oil
• 4 T dry sherry or broth
• 4 T soy sauce
• 2 T brown sugar
• ¼ t crushed red pepper
• 2 t Cornstarch
• 2 T water

(Boneless pork loin chops can also be used. Trim fat and pound to ¼” thickness.) Trim pork chops of fat. Heat oil in skillet. Brown chops on both sides. Remove and add a little more oil if needed. Sauté garlic for a minute, being careful not to burn it. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper. Place chops in skillet. Pour sauce over them & cover tightly. Simmer over low heat until chops are tender and cooked through, 30-35 minutes. Add a little water (1-2 T) if needed to keep sauce from cooking down too much. Turn once. Remove chops to platter. Stir in cornstarch dissolved in water. Cook until thickened.

Pour over chops and serve.

This is especially good with egg noodles tossed with butter and sauce.

SHERRIED CHICKEN BREASTS

• 4 chicken breasts
• 2 t salt, divided
• ¼ t pepper
• 1 t paprika
• 4 T olive oil
• ¾ c dry sherry
• 1 c milk
• 4 T flour

Sprinkle the chicken with 1 t of the salt, pepper, and paprika. Brown in vegetable oil in a large frying pan. Stir in the sherry; heat to boiling; cover. Simmer 30 minutes, or until tender. Remove chicken to a heated deep serving platter; keep warm while making sauce. Heat the liquid in fry pan to boiling. In a cup, blend the milk into flour and remaining 1 tsp salt until smooth; stir into boiling liquid. Cook, stirring constantly, until sauce thickens and boils 1 minute. Pour over chicken.

BREAKFAST COOKIES
- from Seventeen Magazine, circa 1975

• 10-12 slices bacon
• 1/2 cup butter
• 3/4 cup brown sugar
• 1 egg
• 1 cup flour
• 1/4 tsp baking soda
• 2 cups corn flakes (or other crunchy cereal)
• 1/2 cup raisins (or other dried fruit)

Cook bacon until very crisp; drain, break into half-inch pieces and reserve. Beat together butter and sugar until fluffy; beat in egg. Combine flour and soda, stir into butter mixture. Stir in bacon pieces, corn flakes, and raisins. Drop rounded tablespoons of the dough two inches apart onto ungreased baking sheets. Bake at 350 degrees for 15-18 minutes. Cool one minute. Remove from baking sheets and cool completely on wire racks.

• 3 tablespoons hoisin sauce
• 3 tablespoons sherry
• 1/4 cup soy sauce
• 1 teaspoon barbeque sauce
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1 1/2 pounds flank steak
• skewers

In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger. Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.

Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.

Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

RAMJAM CHICKEN

• 1/4 cup soy sauce
• 3 tablespoons dry white wine
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 3/4 teaspoon dried Italian-style seasoning
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed
• 1/4 teaspoon onion powder
• 1 pinch ground black pepper
• 8 skinless, boneless chicken breast halves – cut into strips

In a large, resealable plastic bag, combine the soy sauce, wine, lemon juice, oil, Italian-style seasoning, ginger, garlic, onion powder, and ground black pepper. Place chicken in the bag. Seal, and let marinate in the refrigerator for at least 3 hours, or overnight.

Preheat an outdoor grill for medium-high heat. Thread the chicken onto skewers, and set aside. Pour marinade into a small saucepan, and bring to a boil over high heat. Lightly oil the grill grate. Cook chicken on the prepared grill for approximately 8 minutes per side, basting with the sauce several times. Chicken is done when juices run clear.

My third recipe for today is just for a marinade – it’ll work well with either chicken or beef, and by now, we’ve all heard enough about how to thread the meat onto the skewers!

PEANUT-GINGER MARINADE

• 1/2 cup hot water
• 1/2 cup creamy peanut butter
• 1/4 cup chile paste (and I’m pretty sure you can get this in the Asian aisle here now)
• 1/4 cup soy sauce
• 2 tablespoons vegetable oil
• 2 tablespoons white vinegar
• 4 cloves garlic, minced
• 2 teaspoons grated fresh ginger root
• 1/4 teaspoon ground red pepper
• 3 pounds skinless, boneless chicken breast halves – cut into bite-size pieces

In a large bowl, gradually stir hot water into peanut butter. Stir in chili paste, soy sauce, oil, vinegar, garlic, ginger and ground red pepper. Place chicken in marinade, and turn to coat evenly. Cover, and refrigerate overnight, turning occasionally.

Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken or beef pieces onto skewers. Discard marinade. Grill until meat is done, using a meat thermometer.

• 1 (2 to 3 pound) whole chicken
• 1 (12 fluid ounce) can beer
• 5 tablespoons poultry seasoning
• 4 dashes liquid smoke flavoring
• 4 bay leaves
• 1 long metal skewer

Rinse and dry the chicken. Remove excess fat and leave skin on. Lift the skin from the breast and thigh parts, then slide the bay leaves under the skin. Coat the chicken with poultry seasoning. Drink half of the beer, then pour the liquid smoke into the remaining beer. Raise the tab on beer can until it’s in the straight up position.

Insert the beer can into chicken from the bottom until it’s even with bottom of chicken. Insert a skewer through the wing, ribs, the tab on the beer can, then out the opposite side. (This keeps the can from falling out).

Prepare the grill: light the coals, and when they are ready, spread coals to form a ring around the outside edge of the grill. Place the chicken in center standing up on can to cook. Cover and cook for two hours. Remove carefully from grill so as not to spill the contents of the can. Remove skewer and beer can, and let chicken sit for fifteen minutes before cutting.

HAWAIIAN CHICKEN KABOBS

• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons sherry
• 1 tablespoon sesame oil
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 8 skinless, boneless chicken breast halves – cut into 2 inch pieces
• 1 (20 ounce) can pineapple chunks, drained
• Skewers

In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.

Preheat grill to medium-high heat. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

INDONESIAN SATAY

MARINADE:

• 3 tablespoons soy sauce
• 3 tablespoons tomato sauce
• 1 tablespoon peanut oil
• 2 cloves garlic, peeled and minced
• 1 pinch ground black pepper
• 1 pinch ground cumin
• 6 skinless, boneless chicken breast halves – cubed

SAUCE:

• 1 tablespoon vegetable oil
• 1/4 cup minced onion
• 1 clove garlic, peeled and minced
• 1 cup water
• 1/2 cup chunky peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons white sugar
• 1 tablespoon lemon juice
• Skewers

In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight – otherwise the meat will be too dark. Preheat the grill for high heat.

Heat the vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside. Lightly oil the grill grate. Thread chicken onto skewers, and discard the marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

• 4 skinless, boneless chicken breast halves
• 1 teaspoon meat tenderizer
• 1/2 cup Italian-style salad dressing

Rinse chicken breasts and pat dry. Sprinkle with the meat tenderizer and place in a sealable plastic bag. Pour the dressing in the bag and turn the chicken to coat thoroughly. Seal and marinate in the refrigerator for 30 minutes to 1 hour.

Preheat an outdoor grill for medium heat and lightly oil grate. Place the chicken onto skewers and grill over medium heat for 5 to 10 minutes per side. Chicken is done when its juices run clear.

HAM AND PINEAPPLE KABOBS

• 3 tablespoons brown sugar
• 2 tablespoons distilled white vinegar
• 1 tablespoon vegetable oil
• 1 teaspoon prepared mustard
• 3/4 pound cooked ham, cut into 1 inch cubes
• 1 (15 ounce) can pineapple chunks, drained
• Skewers

Preheat the grill for high heat. In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers. Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

CHILI LIME CHICKEN KABOBS

• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Cayenne pepper to taste
• Salt and freshly ground black pepper to taste
• 1 pound skinless, boneless chicken breast halves – cut into 1 1/2 inch pieces
• Skewers

In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

• 1 lb. spiral or small shell pasta
• 1/2 lb. feta, crumbled
• 2 (10 oz.) pkgs. frozen spinach
• 1 can black olives, drained
• 2 med. tomatoes, diced
• 1 tbsp. finely chopped mint
• 1/2 c. olive oil
• 2 tbsp. red wine vinegar
• 3 tbsp. fresh lemon juice
• 1 clove garlic, crushed
• 1 tsp. finely chopped oregano

Cook pasta according to package directions. Wash the spinach, and steam it in just the water that clings to it for a few minutes in a tightly covered saucepan. Remove from heat after the spinach wilts. Toss the spinach with the pasta; top with tomatoes and olives. Combine remaining ingredients (except feta) for salad dressing and pour over the salad. Top with the crumbled feta cheese and serve. This makes 4 servings.

CHICKEN AND CASHEW PASTA SALAD

• 2 cups enriched or whole wheat rotini (short spirals) pasta
• 1 cup pea pods, cut in 1-inch pieces
• 2 10 oz. cans premium chunk breast of chicken in water, drained and flaked
• 1 15 oz. can water chestnuts, drained
• 1/2 small red bell pepper, cut in 1-inch pieces
• 1/2 cup chopped red onion
• 1/2 cup shredded carrots
• 2/3 cup light mayonnaise or salad dressing
• 1/3 cup packed brown sugar
• 1 tablespoon cider vinegar
• ½ teaspoon salt
• 1/2 cup roasted, unsalted cashews

Prepare the pasta according to package directions, adding the pea pods during last 2 minutes of cooking. Drain and cool the pasta and pea pods.

In a large bowl, combine the pasta and pea pods with chicken, water chestnuts, bell pepper, red onion and carrots. Combine the mayonnaise, brown sugar, vinegar and salt, and toss with the salad.

Refrigerate for several hours or overnight. Just before serving, fold in cashews. This serves 6.

CHERRY CHICKEN SALAD

• 1 (16 oz.) box penne rigate pasta
• 1 lb. grilled chicken breast, diced
• 1 (8 oz.) pkg. dried cherries
• ¾ cup chopped sweet yellow onion
• ¾ cup chopped celery
• 2 cups mayonnaise
• 2 tbsp. honey Dijon mustard
• ¼ cup baker’s sugar – I’ll talk about this in a little bit
• 2 tsp. salt
• ½ tsp. cracked black pepper
• ½ tsp. poppy seeds
• 1 cup toasted whole almonds, divided

Prepare pasta according to pkg. directions; rinse with cold water and drain. In a large bowl, combine pasta, chicken, cherries, onion and celery.

In a small bowl, combine mayonnaise, mustard, sugar, salt, pepper and poppy seeds until thoroughly combined. Stir dressing into salad ingredients along with ¾ cup almonds; top with remaining almonds.

1 small shallot, minced
1 T red-wine vinegar
2 T garlic chives, finely chopped
6 T extra virgin olive oil
1 t. coarse salt, plus more for seasoning
12 oz. green beans, trimmed and halved
12 oz. orange cherry tomatoes, halved
¼ cup garlic chive blossoms
Freshly ground pepper

Prepare vinaigrette: Combine shallot, vinegar, and garlic chives in asmall bowl; let the ingredients blend together for 10 minutes.
Add the olive oil slowly, whisking until emulsified. Set aside.
Prepare an ice bath and set aside. Bring a saucepan of water to a boil; add 1 teaspoon salt. Add green beans; cook until bright green, about 2 minutes. Transfer to the ice bath to stop cooking. Drain in a colander, and pat dry with paper towels.
Combine green beans, tomatoes, and garlic-chive blossoms in a large bowl. Add vinaigrette, and toss to combine. Season with salt and pepper.

MARINATED GOAT CHEESE WITH OREGANO
– from Martha Stewart Living, 2002

5 goat-cheese buttons
¼ cup oregano flowers and leaves
1 garlic clove, peeled
1 t. whole black peppercorns
1 c. extra-virgin olive oil

Combine goat cheese, oregano, garlic, and peppercorns in a jar. Add the olive oil. Store, refrigerated, up to 5 days.

FLOWER SUGAR
– from Martha Stewart Living, 2002

½ cup sugar
2 tablespoons fennel flowers or hyssop flowers

Place the sugar and herb flowers in a mortar, and grind with a pestle (alternatively, you can place them in a bowl and use a wooden spoon for mashing). The mixture will keep, stored in an airtight container, for up to 1 month.

¾ cup finely chopped onion
½ cup chopped carrot
½ cup chopped celery
½ teaspoon dried thyme
1 small bay leaf, crumbled
½ pound medium shrimp, peeled and deveined
4 cups chicken stock
½ cup dry white mine
½ cup small pasta shells
¼ cup half-and-half
Salt and freshly ground pepper to taste
2 tablespoons chopped parsley

In a large soup pot, heat the butter over medium heat. Add the onion, carrot, celery, thyme, and bay leaf and sauté until softened. Add the shrimp and sauté quickly until just pink. Add the chicken stock, bring to a boil, and simmer 20 minutes. Add the wine, bring to a boil, reduce heat, and simmer 10 minutes.
Meanwhile, in a medium saucepan, bring at least 2 quarts of water to a boil. Add 1 teaspoon salt. Add the shells and stir to prevent sticking. Cook until al dente. Drain and stir into the soup.
Remove the soup from the heat. Stir in the half-and-half, add salt and fresh pepper to taste, and return the pan to the heat to rewarm. Do not let boil. When heated through, sprinkle with the parsley and serve. Serves 4.

ITALIAN SAUSAGE PASTA AND SOUP
– from myrecipes.com

2 pounds hot or mild Italian sausages
3 carrots (12 oz. total), peeled and chopped
1 onion (12 oz.), peeled and chopped
4 cloves garlic, peeled and chopped
3 quarts fat-skimmed chicken broth 2 cans (14 1/2 oz. each) diced tomatoes
2 cans (15 oz. each) cannellini (white) beans, rinsed and drained 
1 tablespoon dried basil
2 cups shell-shaped pasta
4 quarts spinach leaves (about 12 oz.)
Salt and pepper
About 1 cup grated parmesan

Squeeze sausages from casings into an 8- to 10-quart pan over high heat and stir often, breaking them apart with a spoon, until browned and crumbly, 8 to 10 minutes. Spoon out and discard all but 1 tablespoon fat from pan.
Add carrots, onion, and garlic; stir often until onion is limp, 5 to 7 minutes. Add broth, tomatoes (including juice), beans, and basil and bring to a boil.
Add pasta, reduce heat, and simmer, covered, stirring occasionally, until pasta is just tender to bite, about 10 minutes. Skim and discard fat. Stir in spinach and cook just until it is wilted, about 30 seconds. Add salt and pepper to taste. Serve soup from the pan, or pour into a tureen. Offer parmesan cheese to add.
There’s a note that says You can prepare the soup through step 2 up to 1 day ahead, but do not bring mixture to a boil; instead, cool, cover, and chill. To reheat, lift off and discard fat; bring soup to a boil.

• Olive oil cooking spray
• 1 cup panko, toasted ( Japanese bread crumbs)
• 1/3 cup freshly grated Pecorino Romano cheese
• 1/4 teaspoon ground red pepper (cayenne)
• Salt
• 2 large egg whites
• 1 clove garlic, crushed with a press
• 1 1/2 pound(s) chicken tenders
• 3 medium zucchini, cut into 1/4-inch-thick half-moons
• 1 fresh lemon juice
• 1 cup prepared marinara sauce
• 1/4 cup loosely packed fresh basil leaves, chopped, plus small whole basil leaves for garnish.

Preheat the oven to 475°F. Place rack in 15 1/2″ by 10 1/2″ jelly-roll pan; spray pan and rack with cooking spray.

On plate, combine panko, Pecorino, ground red pepper, and 1/4 teaspoon salt. Set aside.

In pie plate, whisk egg whites and garlic until well mixed.

One at a time, dip chicken tenders in egg-white mixture, then into panko mixture to coat evenly; press firmly so mixture adheres. Arrange chicken on rack in jelly-roll pan; spray chicken lightly with cooking spray.

Bake the chicken 10 to 12 minutes or until crust is golden brown and chicken is no longer pink throughout.

While the chicken cooks, place zucchini and 2 tablespoons water in microwave-safe medium bowl. Cover with vented plastic wrap and cook in microwave on High 5 minutes or until zucchini is just fork-tender.

Carefully remove plastic wrap and drain zucchini; stir in lemon juice and 1/4 teaspoon salt.

Meanwhile, in a 1-quart saucepot, heat marinara sauce on medium-low 5 minutes or until hot, stirring occasionally. Remove the saucepot from heat and stir in chopped basil. Serve dipping sauce with chicken fingers and zucchini; garnish chicken and dipping sauce with basil leaves.

CUBANO QUESADILLAS
- from goodhousekeeping.com

• 8 (6-inch) low-fat flour tortillas
• 1/4 cup yellow mustard
• 4 ounces thinly sliced Black Forest ham
• 8 slices sandwich-cut dill pickle
• 4 ounces thinly sliced roast pork from the deli
• 4 ounces thinly sliced part-skim Swiss cheese

Prepare an outdoor grill for direct grilling on medium. Brush 1 side of each tortilla with mustard. Evenly divide ham, pickles, pork, and cheese on 4 tortillas. Top with remaining tortillas, pressing firmly. With a large metal spatula, place quesadillas on hot grill grate and cook 2 to 3 minutes or until tortillas on both sides are browned and Swiss cheese melts, carefully turning quesadillas over once. Transfer quesadillas to large cutting board; let stand 1 minute. Cut each quesadilla into 4 wedges to serve.

• 1/2 cup vanilla yogurt
• 1/2 cup peanut butter
• 1/4 teaspoon ground cinnamon
• 1/4 cup miniature semisweet chocolate chips
• Apple wedges and miniature pretzels

In a small bowl, just combine the yogurt, peanut butter and cinnamon, then stir in chocolate chips. Serve with apples and pretzels. This makes 1 cup.

CHICKEN NUT PUFFS
- from tasteofhome.com

• 1-1/2 cups finely chopped cooked chicken
• 1/3 cup chopped almonds, toasted
• 1 cup chicken broth
• 1/2 cup canola oil
• 2 teaspoons Worcestershire sauce
• 1 tablespoon dried parsley flakes
• 1 teaspoon seasoned salt
• 1/2 to 1 teaspoon celery seed
• 1/8 teaspoon cayenne pepper
• 1 cup all-purpose flour
• 4 eggs

Combine the chicken and almonds; set aside. In a saucepan, combine the next seven ingredients; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.

Add the eggs, one at a time, beating well after each. Beat until smooth. Stir in the chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 450° for 12-14 minutes or until golden brown. Serve warm. This makes 6 dozen.

BUFFET MEATBALLS
- from tasteofhome.com

• 1 cup grape juice
• 1 cup apple jelly
• 1 cup ketchup
• 1 8 oz. can tomato sauce
• 1 64 oz. package frozen fully cooked Italian meatballs

In a small saucepan, combine the juice, jelly, ketchup and tomato in sauce. Cook and stir over medium heat until jelly is melted; remove from the heat.

Place meatballs in a 5-qt. slow cooker. Pour sauce over the top and gently stir to coat. Cover and cook on low for 4-5 hours or until heated through. This makes about 11 dozen.

That’s so easy – and so perfect for a party! I’ve also had them for dinner, with mashed potatoes and some colorful vegetables.

BROCCOLI-CHEDDAR SPREAD
- from tasteofhome.com

• 4 cups chopped fresh broccoli
• 1 tablespoon water
• 2 cups (or 16 ounces) reduced-fat sour cream
• 1/2 cup plus 1 tablespoon shredded reduced-fat cheddar cheese, divided
• 1 envelope vegetable soup mix
• Pita chips or reduced-fat crackers

Place the broccoli and water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain. In a large bowl, combine the sour cream, 1/2 cup cheese and soup mix. Gently stir in broccoli. Transfer to an ungreased shallow 1-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with pita chips or crackers. Yield: 3 cups.

3/4 c. butter, softened
1/2 c. peanut butter
2 eggs
1/4 c. milk
1 tsp. vanilla
1 c. brown sugar
1 c. sugar
2 c. flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 1/2 c. quick oatmeal
1 c. raisins (optional)

Mix wet ingredients and dry ingredients separately, then combine. Drop onto greased cookie sheets by teaspoonfuls. Bake at 350 degrees for 15-20 minutes.

OATMEAL RAISIN FLAX SEED COOKIES

-3/4 c sugar
-1/4 c brown sugar
-1/2 c butter
-1/2 c flax seeds
-1 egg
-1 tsp vanilla
-3/4 c raisins
-1/2 tsp cinnamon
-1/2 tsp baking soda
-1/4 tsp salt
-1 c unbleached all purpose flour
-1 1/2 c rolled oats

Preheat the oven to 375 degrees.
Soften butter and cream with sugar and brown sugar. Add the egg and vanilla to mixture. Mix well.
Add cinnamon, baking soda, salt and flour. Again, mix well. Stir in oats, flax seeds, raisins and currants. Combine well, so everything is evenly distributed.
Grease or cover cookie sheet w/ wax paper. In your hands roll dough into balls, drop onto cookie sheet and flatten them a little.
Cook for about 10 minutes until edges are browned. Once out of the oven, let cookies cool for a few minutes.

“NEIMAN MARCUS” COOKIES
– Makes 112 cookies

2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

Measure the oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.