Crockpot Chili

2 lbs. ground chuck
1 cup chopped onion
1 green pepper, chopped
2 to 3 ribs celery, chopped
2 cans of chopped tomatoes, onions, peppers
1 jars of Classico, hot pepper spagetti sauce
2 cans chilli beans
1 tsp. pepper
3 tsp. chili powder
hot pepper, to taste, cayenne
1 tsp. garlic salt
shredded, mild cheddar
sour cream

In a large skillet, brown the ground beef. Add chili, onions, celery, and green peppers. Drain well. Combine all ingredients in a slow cooker; cover and cook for 4 to 6 hours on LOW, or until done. Serve with sour cream and mild cheddar.

Martha's Oatmeal Raisin Cookies

Ingredients

Makes about 5 dozen
3 cups old-fashioned rolled oats
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/2 cup toasted wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups raisins
Directions

Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
From Holiday Cookies 2005