Grandma's Chocolate Chip Cookies

1 Cup Shortening
2/3 Cup Sugar
2/3 Cup Brown Sugar
2 Eggs
1 tsp Vanilla
(mix until light & fluffy)

(In Separate Bowl mix)
2 1/4 Cup Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt

Directions:
1. Add Flower Mixture to wet mixture. Mix until blended (DON'T Over mix after adding Flour mixture).
2. Add 1/2 pk of Mini Chocolate Chips.
3. Spoon dough onto cookie sheet.
4. Bake at 325* for 10 min.
(Don't over bake! Cookies will continue to brown on cookie sheet after taking them from th oven).

Maroni Sauce

6 ounces good olive oil, not extra-virgin
12 cloves garlic, finely sliced
1 large or 2 medium Spanish onions, finely diced
2 (28-ounce) cans imported crushed tomatoes
1 teaspoon salt
1/2 teaspoon white or black pepper
1 large handful julienned fresh basil leaves

In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.

Serve over meatballs

Grandma Maronis Meatballs 100 Year Old Recipe

1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves

1.Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray. Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

2.Roll meatballs loosely about the size of a golf ball (I make mine about the size of a baseball and then cook then slightly longer) and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

Crock-Pot Chicken

Ingredients:
1 Bag frozen chicken strips
1 Cube butter
1 Packet dry italian dressing
1 Can cream of chicken soup
1 Packet Cream Cheese
Rice

Directions:
1. Pour bag of frozen chicken strips into crock-pot.
2. Melt cube of butter and pour over chicken.
3. Sprinkle italian dressing mix over chicken.
4. Cook on high for 3 hours
5. Pour cream of chicken soup and softened cream cheese into crock-pot and stir.
6. Cook on high for another 1/2 hour to 45 min.
Serve over rice.

Creamy Chicken Alfredo

Ingredients

1/4 cup all-purpose flour

6 boneless, skinless chicken breasts halves

1/2 teaspoon salt2 tablespoon plus 1 teaspoon olive oil, divided

3 cloves garlic, minced

1 tablespoon minced onion

1 1/2 cups whipping cream

1/3 cup grated parmesan cheese

1/2 teaspoon coarsely ground black pepper

1 tablespoon coarsely chopped fresh parsley

1-Preheat oven to 375*F. Place flour in a shallow dish or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot.Add chicken; cook; turning once, until golden,2-4 minutes per side. Remove chicken from skillet;place in a 13x9 inch baking dish.

2-Heat remaining olive oil in same skilletover medium heat until hot. Add garlic andonion; cook until garlic is fragrant and onionis tender, 1-2 minutes. Increase heat to medium-high; Add whipping cream, Parmesan and pepper. Cook until sauceis bubbly and slightly thickened, 2-3 min.Spoon sauce over chicken in dish.

3-Bake chicken until an instant-read thermometer inserted in center of chicken registers 180*F, 8-12 minutes. Sprinkle with parsley.

Mix 'n' Match

If you'd prefer a butter-flavored sauce, substitute butter for the olive oil in this recipe.