Chicken Gnocchi Soup

1 cup chicken breasts, diced and cooked
4 Tbsp butter
4 Tbsp olive oil
1 quart half and half (can use evaporated milk)
14 oz. chicken broth
1/2 cup celery, cliced
1/4 cup flour
2 garlic cloves, minced
1 cup carrots, shredded
1 medium onion, diced
1 cup fresh spinach, coarsely chopped
1/2 tsp dried thyme
salt and pepper to taste
16 ounce package gnocchi

In a large stockpot, saute the onion, celery and garlic in the butter and olive oil.  When the onion is clear, add the flour and form a roux.  Stir and cook a minute.  Add the half and half.  Meanwhile in another pan, cook the gnocchi.  Add the carrots and chicken to the stockpot.  Stir often and when it gets thicker, add the chicken broth, gnocchi, spinach and seasonings.  Cover and heat through.

Coconut Oatmeal Cookies

1/2 cup butter, salted

1/2 cup Crisco

1 teaspoon vanilla

1 cup sugar

1 cup brown sugar

2 eggs

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1 1/2 cups all-purpose flour

2 cups old fashioned oats

1 1/2 cups sweetened coconut flakes

Directions

Preheat oven 350 degrees F.

1. In a standing mixer beat butter, Crisco, sugars and vanilla until light and fluffy. (About 8 minutes) Next beat in eggs.

2. In a medium sized bowl, whisk flour, cinnamon, and baking soda together; add to creamed mixture. Next stir in oats and coconut.

3. Shape cookie dough into 1 inch balls and place 2 inches apart on a large baking sheet. Place on the middle rack in oven and bake for 10 minutes. Remove from oven and let cookies set on baking sheet for 1-2 minutes before transferring to a cooling rack.

Notes: Store cooled cookies in a covered container, sealed bag or cookie jar. If freezing store in freezer safe bags, covered dishware, such as Pyrex brand.

*I found this recipe on Pinterest and it came from http://athriftymom.com/coconut-oatmeal-cookies-money-saving-recipe/

These are a favorite at our house!