COOKING TIP OF THE DAY : Basic herbs and spices you should have on hand.

We would love to have fresh herbs and spices on hand at all times but when you don't, it's great to have a stockpile of basic dried herbs and spices you can turn to in a pinch. My must haves include curry powder, garlic powder, onion powder, thyme, basil, oregano, chili powder, beef and chicken bullion. Enjoy!

COOKING TIP OF THE DAY : How to spice up chicken in a new way.

If you are bored with chicken recipes try using a different spice, try curry. I use curry in my "Chicken Divan" and "Chicken Curry" recipes you can find here on my blog. If you want to spice up a chicken sandwich add curry to the mayonnaise you spread on the bread. You can find mild or hot curry spice and I would suggest first using mild. Enjoy!

Chicken Divan

2 10 ounce packages frozen broccoli

4 cups shredded cooked chicken

2 (10 3/ ounce) cans condensed cream of mushroom soup

1 cup mayonaise

1 cup sour cream

1 cup grated extra sharp cheese

1 tablespoon fresh lemon juice

1 teaspoon curry powder

salt and pepper to taste

1/2 cup white wine

1/2 cup freshly grated parmesan cheese

1/2 cup soft bread crumbs

2 tablespoons butter (melted)

Precooked brown or white rice (optional)

Preheat oven to 350 degrees and grease an 11 x 7 casserole. Mix shredded chicken with broccoli in casserole. Combine soup, mayonaise, sour cream, extra sharp cheese, lemon juice, curry powder, salt, pepper and wine in medium bowl. Pour over chicken broccoli mixture. Combine parmesan, bread crumbs, and butter then sprinkle on top before baking. Bake for approximately 20-25 minutes or until bubbly and breadcrumbs are lightly golden. Enjoy!

BAKING TIP OF THE DAY : How to make three different cookies from one dough.

When I make chocolate chip cookies I divide chocolate chip dough into two sections. The first one I make plain chocolate chip cookies. I bake these first then move onto the second section that I add walnuts to. I divide this into two sections. Then half of the chocolate chip walnut cookies get baked. I then add coconut to the remaining chocolate chip walnut cookie dough. Bake the remaining dough and there you have it three delicious cookies from one dough. "Chocolate Chip", "Chocolate Chip Walnut" and "Chocolate Chip Walnut Coconut" cookies. You can use this same procedure with any dough you like. For example peanut butter cookies, butter cookies etc. Add whatever combination you like to make your cookie plate look interesting without going thru the bother of making multiple doughs. You can divide this dough into three even sections if you like but I like more of the plain.

Peanut Butter Sandwich Cookies

2 1/4 cups flour

2 tablespoons baking soda

1 tablespoon baking powder

1/2 teaspoon salt

4 sticks butter (softened)

2 1/4 cups peanut butter

1 cup brown sugar

1 cup granulated sugar

3 eggs

1 tablespoon vanilla extract

1 1/2 cups quick cooking oats

1/4 cup confectioners sugar

In a medium bowl whisk flour, baking soda, baking powder and salt. In another medium bowl beat 3 sticks of the softened butter with 3/4 cup peanut butter until smooth. Add brown sugar and granulated sugar and beat with electric mixer until fluffy. Beat in eggs then add vanilla. Slowly add dry ingredients to egg mixture. Add oats and beat until well mixed in. Chill dough for 1 hour. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Using a rounded teaspoon place on prepared baking sheets 1 1/2 inches apart. bake for 10-12 minutes until lightly golden. Cool baked cookies for about 5 minutes then transfer them to wire cooling racks.

Meanwhile in a medium bowl beat remaining stick of butter with remaining peanut butter and confectioners sugar until blended. Chill until slightly firm.

Spread about 1 teaspoon filling mixture on flat side of cookie and top with another cookie. You can refrigerate but thaw cookies out for about 30 minutes before serving these mouthwatering peanut cookies. This recipe will make about 3 1/2 dozen depending on the size you make your cookies. Enjoy!

*I have sometimes made this recipe without the filling because this is a wonderful peanut oat cookie recipe all by itself. Yummy!

P.S. I got this recipe from a favorite cookbook of mine called "Best of the Best" from Food & Wine magazine. Once I tried it I knew I had a winner.