Cooking With Margaret

This recipe was given to my mom by a close family friend. I’ve tweaked it and changed some ratios on add ins and other things, so enjoy!  Here is the story it came with: "A woman from the American Bar Association called Mrs. Fields Cookies and asked for the recipe. She was told there was a "two-fifty" charge for the recipe. She assumed it was $2.50, and charged it to her Visa. When she received her statement and discovered that it was indeed "two-fifty"; Two HUNDRED and Fifty dollars. In order to get her money's worth she is passing it on to everyone. Make a copy and give it to a friend with a blessing."  Mrs. Fields Cookies Preheat oven to 375 degrees  2 cups Butter, room temperature  2 cups Sugar 2 cups Brown Sugar 4 eggs, room temperature  1 tablespoon of vanilla  3 1/2 cups flour 6 cups ground oatmeal  (put small amounts into a blender and blend until it turns to powder. Measure first, then blend) 2 teaspoon salt 3 teaspoon baking powder 3 teaspoon

This is a great recipe to use your leftovers!!! It’s such a popular way to use up the extra meat when we’ve bought a rotisserie chicken, we love to make this or the Cream of Chicken Soup. Both wonderful ways to reuse leftovers!  Chicken Rice Casserole  Ingredients  4-6c cooked rice 22.6 oz can of cream of mushroom soup  2-3 cups cooked shredded/diced chicken (or turkey)! (Often use a rotisserie chicken or shredded chicken breasts)   3/4 c of each diced onion and diced celery 1 cup green olives with pimentos, diced (optional) 1 c of mayonnaise  1 c of panko breadcrumbs 2-3 tablespoons of melted butter  Salt and pepper to taste  ----> *This is very important because the saltiness and other flavors can vary from everyone's different ingredients, so you MUST taste and season as you go along in preparing the dish* *a vegetarian option can be made by adding 1 pound of mushrooms, sautéed instead of the chicken* Preheat oven to 375 Combine Panko with melted butter, set aside  Combine th