Ranger Cookies

Last night while my biggest "boy" and littlest one were both napping (gotta love being post-call, right?), Evan and I had about 30 minutes until dinner would be ready and everyone would be up. He asked me if we could make cookies. Now I'm not much of a cookie person, but I had one of those mothering moments where I just couldn't say no. So I dragged out some cookbooks (yes, cookbooks, since I have about 2 cookie recipes in my recipe box and I knew I didn't have enough chocolate chips in the pantry to do any good) and found a recipe for Ranger cookies. It instantly reminded me of the Front Range and I just had to make them. I had all the ingredients to boot! Even the coconut, left over from Hawaiian Haystacks! They were fun and easy to whip up and even better to eat!!

Ranger (Front Range) Cookies
Yield: 4 doz

• 1 stick butter - softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 t baking powder
• 1/4 t baking soda
• 1 egg
• 1 t vanilla
• 1 1/4 cup flour
• 1 cup rolled oats
• 1 cup coconut
• 1 cup any combination of raisins, craisins, dried cherries, chocolate chips

--In a large bowl beat the butter until creamy (30 seconds)
--Mix in sugars, powder and soda until combined
--Mix in egg and vanilla until combined
--Then add the other ingredients one at a time until all combined
--Drop small mounds (with teaspoons) onto a cookie sheet and bake for 8 minutes at 375 or until the edges turn a light brown.
--When done, transfer cookies to a cooling rack and wait...patiently...

Grab a glass of milk and just try to restrain yourself from eating half the batch before they're completely done cooling!

Braised Tarragon Chicken

I was appalled that this recipe wasn't up here all ready!! I could have sworn it was, but alas, you all have been missing out. I'm so sorry! This is one of my favorite dishes for chicken. The combination of the white wine and tarragon are a perfect pair. It's a very flavorful meal and it always turns out moist and tender. Mmm...so yum yum yum. I serve it on a bed of rice (sometimes with a little chicken broth substituted for some water), but you can serve it with whatever you have on hand for a starch! I just prefer the rice because it soaks up the "sauce" you drizzle over the chicken.

Braised Tarragon Chicken

• 4 boneless/skinless chicken breasts
• 2 t chopped garlic
• 1 t dried tarragon leaves
• 1/2 c white wine
• 1/2 c chicken broth
• 1 T Corn starch
• 1 t cold water
• 1/4 chopped fresh parsley or dried (to taste)

--Lightly brown chicken breasts (each side) in large skillet with a little oil, garlic, and tarragon
-- Stir in wine and broth. Cover and cook over medium for about 15 minutes or until done. Stir occasionally.
--In small bowl, combine cornstarch and water. Slowly add to chicken and stir until slightly thickened (you may not need all the cornstarch liquid) 3-5 minutes
--Sprinkle with parsley and serve