ChefShane.com

Everyone enjoys warm homemade cookies. These are quick to make and sure to please!

Butterscotch-Oatmeal Crinkles

2 cups packed brown sugar
1/2 cup butter or margarine — softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
2 cups old-fashioned or quick-cooking oats
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated or powdered sugar

Heat oven to 350ºF. Grease cookie sheet. Beat brown sugar, butter, shortening, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, oats, baking powder and salt.

Shape dough into 1-inch balls; roll in granulated sugar. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched lightly in center. Immediately remove from cookie sheet to wire rack.

Salmon Fettuccine

1 pound uncooked fettuccine
2 zucchini, sliced
1 cup fresh mushrooms, sliced
1/4 cup butter
2 Tbsp. flour
1 and 1/2 cups low fat milk
1 and 1/2 cups fresh cooked salmon, flaked
1 10-oz. package frozen peas
1/2 tsp. oregano
1 Tbsp. fresh parsley, chopped
Salt and pepper to taste

Cook fettuccine according to package instructions. Saute zucchini and mushrooms in butter. Combine flour and milk and add to zucchini and mushrooms. Stir until thickened. Add salmon, peas, oregano, parsley and salt and pepper to taste. Serve over fettuccine.

Variation: If you not a big zucchini fan, you might try substituting chopped bell peppers or fresh broccoli florets.