Red, White and Blueberry Cookies

On Memorial Day, we had lunch with Matt at the community here in AZ since he had to work. For dessert, they had these Otis Spunkmeyer cookies called "Red, White, and Blueberry Cookies" and they were to die for. I went on a hunt to find something similar and didn't have much luck. I adapted another recipie I had and they didn't turn out that bad. Not as good as Otis Spunkmeyer, but we still gobbled them up. Anyway, here's the recipe for a fun patriotic cookie:

2/3 cup unsalted butter, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cup old fashioned oats
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2/3 cup crasins
2/3 cup dried blueberries
2/3 cup white chocolate chips

Preheat Oven to 350

Beat butter and brown sugar together until light and fluffy. Add eggs, mixing well.

Combine oats, flour, baking soda, and salt in a seperate bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in crasins, blueberries, and white chocolate chips.

Drop on cookie sheet and flatten with a spoon. Bake for 10-12 minutes or until golden brown on top. Cool on a wire rack.

California Chicken

All of you have this recipie in the recipies I gave you a few months ago, but I made some slight changes to this one. I made this the other night and it is a great summer dish! Especially if you have home grown tomatoes, YUM!!

6 Skinless, boneless chicken breast halves
1 tsp olive oil
2 cloves garlic
¼ tsp garlic salt (to taste)
pinch ground black pepper
1 avocado, sliced
2 ripe tomatoes, sliced
6 slices of Monterey Jack cheese sliced really thin

Preheat oven to 350 degrees.

Warm oil in skillet and add garlic. Add chicken, garlic salt, and black pepper. Cook for about 10-15 minutes or until almost done.

Place chicken on a cookie sheet and top each chicken breast with 2 slices of tomatoes and a slice of cheese. Place in oven for 10 –15 minutes, until cheese melts. Remove from oven, add sliced avocado and serve immediately.