Martha's Chocolate Chip Cookies

Martha Matzke's chocolate chip cookie recipe, which she insists really is "the best"--but which must be cooked on a stoneware baking pan (think Pampered Chef) to qualify!

Ingredients:

1 cup white sugar
1 cup brown sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 teaspoons salt
1 tablespoon baking soda
3 1/2 cup flour
12 ounces chocolate chips
1 cup pecans

Directions:

1. In large mixing bowl, cream together sugars and oil.  Beat in one egg at a time.  Blend in vanilla.

2. Add dry ingredients in order listed, mixing after each.  Dough will be sticky.

3.  Refrigerate for 30 minutes or longer for ease of handling.  Drop by rounded tablespoon onto ungreased baking sheet.

4. Bake 8-10 minutes on middle rack in oven preheated to 350 degrees.  Let stand for two minutes; remove to wire
racks to cool completely.

Notes:
(1) For best results, bake cookies on a pizza stone.  You may have to increase the baking time to about 11 minutes, but do not overbake, as they will continue to harden after removing from oven.
(2) For uniform appearance, you may roll dough gently into a ball rather than dropping
by tablespoons.
(3) Bake only one sheet at a time.

Crock Pot Spaghetti

1 pound ground beef
1 pound Italian sausage
1-2 onions, finely chopped
4-5 cloves garlic, minced
1 bell pepper (green, yellow, or orange), chopped
2 ribs celery, chopped
45-oz can petite diced tomatoes, drained (save juice for soups)
24-oz can tomato sauce
2 bay leaves
1-2 Tbsp. Italian seasoning
Salt and pepper, to taste

1. Crumble and brown ground beef and sausage together with onion and garlic.
2. Drain excess fat.
3. Place meat mixture into Crock Pot with remaining ingredients.
4. Cover and cook on low for 8 hours or high for 4.
5. Serve over spaghetti noodles, cooked al dente.