1 c Margarine 1 c Brown sugar 1 Handful* raisins 1 Handful* peanuts 1 Handful* chocolate chips 2 c Flour (white or half white -and half whole-wheat) 1 ts Baking soda 2 ts Milk Cream shortening and sugar till smooth. Add all the handfuls. Mix well, then add combined flour and baking soda. Add milk. Drop by tablespoons on greased cookie sheet. Bake at 350~ about 10 minutes or until done. Leave on cookie sheet a minute or two before lifting them off, as they might crumble. Makes 3 doz. *Handfuls are adult handfuls. If children are making this they will need 2-3 handfuls. Ratio of handfuls can be adjusted - you might want to go heavier on the raisins and peanuts and lighter on the chocolate chips.
How To make Great Gorpies's Videos
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UNSTICK Set of 2 Reusable Non-Stick Oven Liners on QVC
For More Information or to Buy: UNSTICK Set of 2 Reusable Non-Stick Oven Liners
Keep your oven clean (and avoid those smoky, fire-alarm fiascos) with this set of two reusable oven liners for easy roasting, baking, and more. From Unstick.
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The Containers Ecosystem, the OpenStack Magnum Project, the Open Container Initiative, and You!
The technology industry has been abuzz about cloud workload containerization since the open source Docker project became a phenomenon in early 2014.
Meanwhile, an OpenStack Containers Team was formed and the Magnum project launched to provide users with a convenient Containers-as-a-Service solution for OpenStack environments.
As the potential of both technologies emerged, many wanted to see shared governance over the baseline container specification and runtime technology to ensure an open c
HO Chicken (CHICKEN PUTTANESCA)
This Italian peasant dish has all the goodies. Simple, easy to prepare, and outrageously delicious! Best of all, it's done in a slow cooker so you don't have to spend all day in the kitchen.
CHICKEN PUTTANESCA
4 boneless, skinless chicken thighs 1 pint cherry tomatoes, halved 3 garlic cloves, peeled and chopped 1 Tbs. dried oregano 1/2 tsp. dried red chili flakes 1/4 tsp. kosher salt 1/2 tsp. ground black pepper 1 C. pitted Kalamata olives 4 oz. fresh mozzarella cheese, sliced Cooked pasta (angel hair is good)
Use a 4-quart slow cooker for best results or, if you want more servings, use a 6-quart cooker and more chicken (6 thighs). Increase ingredients accordingly.
Place the chicken into the bottom of your slow cooker and add all the other ingredients, except for the cheese. Cover, and cook on low for 5 to 6 hours, on high for about 4 hours, or until the thighs register 160ºF. on an instant-read thermometer.
When the chicken registers 160ºF., top with sliced fresh mozzarella cheese, and cook on high for about 15-20 minutes, or until the cheese has melted.
Serve over hot buttered pasta with a green salad and garlic bread.