Five-Chip Cookies

1 cup butter or margarine, softened
1 cup peanut butter
1 cup sugar
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 cup old fashioned oats
2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup each milk chocolate chips, semi-sweet chocolate chips, peanut butter chips, vanilla chips and butterscotch chips **Of course you can add what you want, cherry, mint, caramel, Heath bits, left over Halloween candy, etc**

Preheat oven to 350.

In a mixing bowl, cream butter, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine flour, oats, baking soda and salt; gradually add to creamed mixture. Stir in chips.

Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.

Super Saturday Creamy Tomato-Basil Soup

1/4 cup butter
1/4 cup olive oil
1 1/2 cups chopped onions
2 cloves garlic, minced
3 pounds tomatoes - peeled, seeded and quartered*
1/2 cup chopped fresh basil leaves
salt and ground black pepper to taste
1 quart chicken broth
1 cup heavy cream
8 sprigs fresh basil for garnish

Directions
1. Heat the butter and olive oil in a large pot over medium heat. Stir in onions and garlic and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
2. Transfer soup to a blender (or use an immersion hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Garnish each serving with a sprig of basil.

*If using canned tomatoes, use 48 oz of whole tomatoes, being sure to seed and quarter them. You may need to add up to 2 tbs of sugar.

Notes: When I make this for someone other than my family, I stick to this recipe. If I make it for us , I add a little spice. When heating the butter and olive oil, I add a little crushed red pepper (maybe less than 1/8 tsp). Be very careful when blending the soup, only fill the blender half full. When putting the lid on, don't seal the feed tube (the little hole in the lid), just lightly hold the cover on.