Tonight's Dinner and Treat

Creamy white chili

1 lb boneless skinless chicken breast cut into 1/2 inch cubes

1 medium onion chopped

1 1//2 tsp garlic powder

1 tbs vegetable oil

2 cans (15 1/2 ounces each) great northern beans rinsed and drained

1 can (14 1/2 oz) chicken broth

2 cans (4oz each) chopped green chilies

1tsp salt

1tsp ground cumin

1tsp dried oregano

1/2 tsp pepper

1/4 tsp cayenne pepper

1cup (8 oz ) sour cream

1/2 cup whipping cream

In a large sauce pan. saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat; Stir in  sour cream and cream. Serve immediately. Serves 7

Our treat

Oatmeal sandwich cookies

1 1/2 cups shortenig

2 2/3 cups packed brown sugar

4 eggs

2 tsp vanilla

2 1/4 cups all purpose flour

2 tsp ground cinnamon

1 1/2 tsp baking soda

1 tsp salt

1/2 tsp ground nutmeg

4 cups old fashioned oats

 In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine flour, cinnamon, baking soda, salt and nutmeg; Add to creamed mixture. Stir in oats. Drop by rounded teaspoonfuls 2in. apart onto a lightly greased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Remove to wire racks to cool.

For filling

3/4 cup shortening

3 cups confectioners sugar

1 jar (7 ounces) marshmallow creme

1-3 tbs milk

In a mixing bowl, cream shortening, sugar, and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottom of half of the cookies; top with remaining cookies. Yield: about 4 1/2 dozen.