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Mixing chips helps make the cookies

Our grandsons love to get in the kitchen, put on their aprons and help prepare homemade treats. One day, Jackson was so excited to make chocolate chip cookies so we used my all-time favorite recipe from my cookbook for Judy’s Chocolate Chip Cookies. But Jackson made it his version by suggesting we add half chocolate chips and half white chocolate chips, so we did. They were some of the best chocolate chip cookies ever. Lucas, our 3-year-old grandson, helped grandpa make a sherbert treat. However, we didn’t have 7Up on hand to blend into the orange sherbert, so Lucas came up with the idea of using milk. It was delicious blending orange sherbert with a little milk and a splash of orange pop. So precious when Lucas named it his “homemade treat.” My Sister Judy’s Chocolate Chip Cookies Makes about four dozen cookies 1 cup butter flavored Crisco 1 cup white sugar 2 eggs 2 cups brown sugar 1 teaspoon salt 2 1/2 cups flour 1 teaspoon soda 1 cup chocolate chips 1 cup white chocolate chips Cream Crisco, white sugar, eggs, brown sugar, salt and soda. Add flour by hand. Fold in chocolate chips. Drop on cookie sheet and bake at 350 degrees until cookies are lightly browned. Remove from oven, slightly cool on cooling rack, and remove from cookie sheet. Baked Pork Chops Serving size: 4 4 pork chops, browned 1 can cream of mushroom soup 1 cup catsup 1 medium onion, diced (about 1/2 cup) 1/2 cup water Mix last four ingredients together and pour over browned pork chops. Bake one hour at 350 degrees or until done. If you want to serve more than four people, double the mixture. The sauce makes a very tasty gravy that is delicious served over mashed potatoes. This is a great recipe since it is very quick and easy to prepare. Sunday Creamed Peas Serving size: 4 1 tablespoon butter or margarine 1 tablespoon flour 1/4 teaspoon salt 1/4 teaspoon pepper dash garlic powder (optional) 1/2 cup milk 1 teaspoon sugar 10 ounce bag frozen peas In a medium saucepan, melt the butter. Add flour, salt, pepper and garlic powder; cook over low heat until bubbly. Gradually add milk and sugar; cook and stir until thickened. Cook peas according to package directions; drain. Stir into the white sauce and heat through. Serve immediately. GARY’S TIP: To avoid mineral deposits left by hard water in the bottom of the food steamer, add a little vinegar to the water. FOOD FOR THOUGHT: Real friends are those who, when you’ve made a fool of yourself, don’t feel that you’ve done a permanent job.