Oatmeal Chocolate Chip Cookies

1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt (optional)
3 cups oats (quick or old fashioned, uncooked)
1 cup semi-sweet chocolate chips

1. Heat oven to 350 degrees.
2. Beat together butter and sugars until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, and salt; mix well.
5. Stir in oats and raisins; mix well.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 1 minute on cookie sheet; remove to wire rack.

Instead of chocolate chips, you can use raisins or cranberries. Ootional, 1 tsp. cinnamon

Sweet and Piquant Pork Stir-Fry

2/3 cup orange juice
1/4 cup cider vinegar
2 tbs. orange marmalade
1 tbs. canola oil
1 tbs. honey
1 tbs. cornstarch
1 pound boneless pork loin, sliced in thin strips
1/2 tsp. salt
2 tsp. minced fresh ginger
1 red bell pepper, cut into thin strips
1 green bell pepper, cut in thin strips
1 19 oz. can diced pineapple, drained

1. Combine the orange juice, vinegar, marmalade, honey and cornstarch in a small bowl and stir until the cornstarch is dissolved. Set Aside.
2. Heat the oil in a large non-stick skillet over medium high heat. Add the pork, sprinkle with the salt, and cook, stirring, 1 to 2 minutes or until the pork no longer appears pink. Add the ginger and the pepper strips and cook until 2 minutes or until peppers are crisp-tender.
3. Add the sauce and cook, stirring 3 minutes or until sauce is thickened and coats the pork and vegetables. Stir in the pineapple, cook 30 seconds, and serve.