The Big Sandy Mountaineer -

Thursday, October 17- Meatballs with mashed potatoes, veggies, Pistachio pudding, Bread with Peanut butter.

Friday, October 18- Chicken Breast sandwich with lettuce, tomato fruit salad, and yogart

Monday, October 21- Chicken Spaghetti, diced Beets, cottage cheese, and dessert.

Tuesday, October 22- BBQ Spare ribs, baked potato, mixed veggies, and Pineapple fluff.

Wednesday, October 23- Cheese burgers, with lettuce, tomato, baked beans, potato salad, and dessert.Recipe of the week:

Best Big, Fat, Chewy Chocolate Chip Cookie

Ingredients

2 cups all-purpose flour

1 cup white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

1 cup buttermilk

1/4 cup vegetable oil

2 eggs

2 teaspoons vanilla extract

2 tablespoons white sugar

1 teaspoon ground cinnamon

2 teaspoons margarine

Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.