Saturday, September 17, 2016




1 cup Pumpkin puree
2 Eggs
2 cup Quick oats
1/2 tsp Baking powder
1 1/2 cup Brown sugar
1 1/2 tsp Cinnamon
1/2 tsp Cloves, ground
1 cup Flour
1/4 tsp Nutmeg
1 tsp Salt
1 1/2 cup Semi sweet chocolate chips
1 tsp Vanilla
3/4 cup Butter

Preheat oven to 375 degrees.

Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.

Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined.

 Fold chocolate chips into batter. 

Drop 1 tablespoon batter for each cookie onto a baking sheet.

Bake in the preheated oven until the edges of each cookie are lightly browned, 12 to 14 minutes.

Friday, September 16, 2016



2 pounds ground turkey
2 pounds boneless chicken breast (cooked and cubed)
2 - 15 ounce cans tomato sauce
1 small can tomato paste (rinse can with water 3 times)
1 can diced tomatoes
1 can Rotel
1 large onion, chopped
2 cans chili beans
2 packages Durkee Red Hot chili mix (or regular, your choice)
Garlic salt (to taste)
Chili powder - 2 tablespoons or more to taste
Hot sauce (to taste)

In a large pot, brown the chicken breasts and remove to cool and cut into bite sized cubes. 

 Brown the ground turkey and then drain..

 add the chicken cubes to this and continue to cook til the chicken is totally done. 

Add the tomato sauce, diced tomatoes, paste, chili diced tomatoes, chili beans, chili mix, chili powder, garlic salt, and hot sauce and mix well.

Add a couple of cans of water to it, stir, and heat on medium high heat with the lid off for about an hour.. Stirring occasionally. Turn heat down to medium low and cover and cook for another 1 to 2 hours.. Stir during this time.. Take lid off and let cook for another hour.. stirring.. and the chili will thicken..

Serve with chopped onions and shredded cheddar on top.. and you're in store for another wonderful taste treat.. (  A real Sawhook favorite)

Monday, September 12, 2016



7 tablespoons unsalted butter, plus more for the dish 

  1# Any pasta (I used penne pasta)

  2 stalks celery, finely chopped
  1 small onion, finely chopped
  3 cups shredded rotisserie chicken (or 5 chicken breasts)
  2 heaping tablespoons all-purpose flour
  2 cloves garlic, minced
  1 cup hot sauce (preferably Frank's)
  2 teaspoons dry mustard
  2 1/2 cups half-and-half or a little more as needed
  8 ounces pepper jack cheese, shredded (about 2 cups)
  2/3 cup sour cream
  1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
  1/2 cup cheddar
  1 cup panko (Japanese breadcrumbs)
  2 tablespoons chopped fresh parsley


  Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about seven minutes. Drain.
   Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about five minutes. Stir in the chicken and garlic and cook two minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
    Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about two minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

   Spread half of the macaroni in the prepared baking dish,

 then top with the chicken mixture 

and the remaining macaroni. 

Pour the cheese sauce evenly on top.

  Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko,  cheese and parsley. Sprinkle over the macaroni

 and bake until bubbly, thirty to forty minutes. Let rest ten minutes before serving.