Dijon Mustard Cream Sauce:

2 tablespoons chopped shallots

6 tablespoons balsamic vinegar

3 tablespoons chicken stock

1 1/2 cups heavy cream

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Combine the shallots and vinegar in a large saucepan and bring to a boil. Cook until the liquid is reduced by half. Add the chicken stock and reduce again by half. Add the cream and cook, over medium-low heat, reducing the liquid until it reaches a sauce consistency, about 15 to 20 minutes. Remove the sauce from the heat and whisk in the mustard, salt and pepper.

Yield: about 1 1/4 cups

Grandma's Death By Chocolate Chip Cookies

2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar (raw sugar works!)
5 cups blended oatmeal*"*
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
18 oz. Hershey bar(s) (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (discretionary, but almonds recommended)

*"*Measure oatmeal and blend in a blender or food processor to a fine powder.

Cream the butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies. This recipe can be halved.

Bake for 10 minutes == Even if they don't look done they are!