FROM THE KITCHEN OF...
MARY PRINE

DOUBLE CHOCOLATE
CHOCOLATE-CHIP COOKIES

INGREDIENTS...

2 1/4 CUP FLOUR
1 TSP SODA
1 TSP SALT
1 TSP VANILLA
2 LG EGGS
2 STICKS SOFTENED BUTTER*
3/4 CUP WHITE SUGAR
3/4 LIGHT BROWN SUGAR
1 CUP SEMI-SWEET NESTLES CHOCOLAE CHIPS
1 CUP NESTLES
MILK-CHOCOLTE CHIPS

MIX....
DRY INGREDIENTS TOGETHER & IN VANILLA -BUTTER-EGGS IN SMALL PORTIONS AT A TIME. MIX WELL , THEN ADD IN CHOCOLATE CHIPS.
MIXING WELL. SPOON ONTO UNGREASED COOKIE SHEET.

*ADDED LOVE,*
MIX IN 1 CUP WALNUTS


** I ONLY USE NESTLES CHOCOLATE CHIPS
HALF MILK-CHOCOLATE & HALF SEMI-SWEET CHOCOLATE CHIPS
& REAL BUTTER  **

PREHEAT OVEN 375*
UNGREASED COOKIE SHEET
BAKE 7-10 MINUTES
COOL BEFORE REMOVING





One of my favorite Chicken recipes....
Easy to do.....
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 to 6 servings


Pecan Crusted Chicken Tenders and Salad
with Tangy Maple Dressing Recipe
 

Vegetable oil, for frying
1 1/3 to 2 pounds chicken tenders
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten with a splash of milk or water
1 cup plain bread crumbs
1 cup pecans, processed in food processor to finely chop
1/2 teaspoon nutmeg, freshly grated or ground
1 orange, zested
Dressing:
1/4 cup maple syrup
1/4 cup tangy barbecue sauce
1 navel orange, juiced
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 hearts romaine lettuce, chopped
6 radishes, thinly sliced
6 scallions, trimmed and chopped on an angle


Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.
Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.

Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to your taste.
Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.