We call it Jeanne (pronounced Jean-ie) Law cookies, because Jeanne Law created the recipe back in the early 1960s for the West Virginia Black Walnut Festival. However, the Staph family makes it with pecans, 'cause none of us like black walnuts!

Jeanne Law Cookies

Bottom layer:
1/2 cup soft butter
1 cup sifted flour
1/4 cup light brown sugar, firmly packed

Press firmly into greased 9-inch square pan. Bake in oven at 350º for 15 minutes.

Top layer:
1 cup light brown sugar, firmly packed
2 tbls. flour
1/4 tsp baking powder
1/2 tsp salt

Mix well. Add remaining ingredients:

2 eggs, slight beaten
1 1/2 tsp vanilla
1 cup chopped pecans (or black walnuts in the original recipe!)

Blend. Spread evenly over baked bottom layer. Bake in oven at 350º for 25 minutes. Cool. Frost.


Frosting:
1 1/2 cups confectioners' sugar
2 tbls melted butter
2 tbls frozen orange concentrate
2 tsp lemon juice

Combine and blend until smooth. Frost.

Cheesy Chicken,

6 boneless chicken thighs
Panko
Extra sharp cheddar
Cream of mushroom soup, 1 can

Heat some oil in a large skillet
Cover thighs in panko
Brown the panko and move to a 9x13 baking pan.

In same pan, put in soup, a couple pinches of cheddar, and a touch of any liquid, to cut the soup. (I use sour cream, could be milk, water, whatever
After 1 minute, pour the mixture, over the chicken
Add a healthy amount of sharp cheddar on top, and cover pan, with foil

Bake at 350 for 40 minutes, and remove foil,

Broil for 3 minutes, to brown the cheddar


We eat the chicken on top of a baked tater,
The gravy, of the chicken, soup,and cheese,
Spooned on top.

As soon as I figure out, how to make this for 1 person, I'll make it again.

Koz

An oldie from Martha Stewart. I use the ice cream scoop. Grandkids scarf them up - even the one who hates coconut. Shhh Makes 4 dozen.

Ingredients

1 cup (2 sticks) unsalted butter, softened

½ cup sugar

½ cup firmly packed light-brown sugar

2 large eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

2 cups old-fashioned rolled oats

2 cups semisweet chocolate chips

1 cup sweetened flake coconut

1 cup raisins

1 cup coarsely chopped walnuts (I use pecans)

Directions

Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.

In a large bowl with a wooden spoon, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.

In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, chips, coconut, raisins, and walnuts, and stir until well blended.

Drop batter by heaping tablespoons or with a 1 ounce ice-cream scoop onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.