I missed it! Looked a couple times and then got busy. I wondered if you were gone Laurel!

Erin, I must say, I was a little nervous opening your post! LOL Ellen I do have a recipe somewhere for the chicken, but I never measure the ingredients. :( I melt some butter....4 tbsp perhaps. Mince some garlic, a squirt or so of dijon and a splash of worcestershire. Rub the boneless breasts in it, then dredge in bread crumbs. Bake at 375 45 minutes or until done.

And here's the wild rice salad recipe WILD RICE SALAD 1/4 tsp salt 3/4 cup brown rice, or brown basmati rice 1/2 cup wild rice 1 can sliced water chestnuts, drained 1 red pepper, diced 1 green pepper, diced 2 stalks celery, diced 1/2 cup raisins 1/2 cup diced red onion 1/2 cup toasted almonds 1/4 chopped fresh parsley DRESSING: 1/3 cup orange juice 1 tbsp grated lemon rind 2 tbsp lemon juice 2 tbsp soy sauce 1 tbsp vegetable oil 1 large clove garlic, minced 1 tbsp rice vinegar 1/4 tsp salt In small saucepan, bring 2 1/4 cups water and the salt to a boil. Add basmati and wild rice, reduce heat, cover and simmer 45 minutes. Transfer to a large bowl. Add water chestnuts, green and red peppers, celery, raisins, almonds and parsley. Toss. In small bowl whisk dressing ingredients. Pour over salad and toss to coat. Serve at room temperature.

Mammie, i did use Splenda, since my DH is diabetic. But I used a whole cup before I saw Patti's post about using 3/4 cup. She had also mentioned adding Vanilla, but we just ran out, I think I will add a little next time though. These cookies were very good, so easy, and quick to do. . I am going to email this recipe to my 10 yr old DGS, he is a good cook, he made little pecan tarts for our Christmas lunch and i just sent him the No Bake, Cocoa Oatmeal cookie recipe too.