1. Cream the Butter and Sugars: In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
   
   
2. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Then stir in the vanilla extract.
   
   
3. Mix Dry Ingredients: In a separate bowl, combine the flour, blended oatmeal, salt, baking powder, and baking soda. Gradually add this dry mixture to the butter mixture, mixing until just combined.
   
   
4. Add the Chocolate and Nuts: Stir in the chocolate chips, grated Hershey bar, and chopped nuts (if using).
   
   
5. Shape the Cookies: Drop rounded spoonfuls of dough onto a greased baking sheet. 
   
   
6. Bake: Bake in a preheated 375°F oven for 8 minutes, or until the edges of the cookies are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
   
   Optional Freezing: If you want to freeze the dough for later, wrap it in plastic wrap and store it in the freezer. When you're ready to bake, thaw the dough and form the dough into rounds. Bake as directed above.

“I like chocolate chip cookies because
when mom takes them out of the oven
the chocolate chips are melted
and the cookie is soft and moist.
Also because they're sweet with chocolate
and well, they're cookies!” ~ Sarah (12 years old)

i like the choclity part
and its fun to eat them to
there really really REALLY good! ~ Jennifer (8 years old)

Instructions:

1. Brown the Onions and Garlic: In a large pot, sauté the onions and garlic until soft and golden.
   
   
2. Add the Tomatoes and Sauce: Add the tomato paste, fresh tomatoes, diced tomatoes, and pasta sauce to the pot. Stir in oregano, basil, salt, and pepper.
   
   
3. Simmer the Sauce: Bring the mixture to a boil. Once boiling, transfer everything to a crockpot or slow cooker. Let the sauce simmer for two hours. This long simmering time is key to developing deep, rich flavors.
   
   
4. Add Kidney Beans (Optional): If desired, add the kidney beans to the sauce and continue simmering for another hour.
   
   
5. Cook the Spaghetti: While the sauce is simmering, cook the spaghetti according to the package instructions. Drain and set aside. 
   
   
6. Serve and Enjoy: Spoon the sauce generously over the cooked spaghetti. Top with freshly grated Parmesan cheese. For an extra indulgent touch, serve with cottage cheese on the side for a "lazy lasagna" feel.

• Simmering is Key: The longer the sauce simmers, the richer and more flavorful it becomes. Make sure to give it the time it needs for the best results.
• Freezer-Friendly: This sauce freezes well, making it a great meal prep option. Simply store it in containers and pull it out whenever you need a quick, delicious dinner.

On Top of Spaghetti

On top of spaghetti,

All covered with cheese,

I lost my poor meatball,

When somebody sneezed.

It rolled off the table,

And on to the floor,

And then my poor meatball,

Rolled out of the door.

It rolled in the garden,

And under a bush,

And then my poor meatball,

Was nothing but mush.

The mush was as tasty

As tasty could be,

And then the next summer,

It grew into a tree.

The tree was all covered,

All covered with moss,

And on it grew meatballs,

And tomato sauce.

So if you eat spaghetti,

All covered with cheese,

Hold on to your meatball,

Whenever you sneeze.

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Ingredients:

Instructions:

1. Whisk the Vinegar and Flavorings: In a small bowl, whisk together the vinegar, salt, and freshly ground black pepper.
   
   
2. Add the Olive Oil: Gradually whisk in the olive oil until the vinaigrette is well combined. You can also pop all the ingredients into a Tupperware container and shake well for a quick method.
   
   
3. Taste and Adjust: Taste the vinaigrette and adjust the seasoning if needed. You can add more vinegar for tanginess or more oil for a milder flavor.

What's in My Salad*

Tips:

• Use Fresh Ingredients: The fresher the vegetables and olive oil, the better the vinaigrette and salad will taste.

• Flavor Variations: Feel free to experiment with different types of vinegar such as balsamic or red wine vinegar, and add mustard or honey for an extra layer of flavor.

• Meal Prep: Make extra vinaigrette to store in the fridge for later use—it keeps well for up to a week.

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