Wanted:

Does anyone have a great sugar cookie recipe? I need one that is really soft, but still holds the shape when they're baked. Any and all suggestions would be appreciated!

Chocolate Chip Cookies by: Jolee Johnson

Cream:
1/2 c. butter
1/2 c. sugar
1/4 c. brown sugar
1 tsp. vanilla
1 egg

Add:
1 3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt

Mix well then add 1 cup of chocolate chips. Roll into balls and bake at 325 degrees for 12 minutes on an ungreased cookie sheet. Cool on cookie sheet for 2-3 minutes before removing.

Turtle Pumpkin Pie by: Tara Fyfe

I am not a big fan of pumpkin pie, but this take on the original is too good to pass up! Your Thanksgiving guests will drool over it!
1/4 C plus 2 tbsp. caramel topping, divided
1 graham cracker pie crust (60z.)
1/2 C plus 2 tbsp. pecan pieces, divided
1 C cold milk
2pkg. (4-serving size each) JELL-O cheesecake flavor instant pudding
1 C canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz) whipped topping, thawed, divided.
Pour 1/4 C cararmel topping into crust; sprinkle with 1/2 C pecans. Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 and 1/2 C whipped topping. Spread into crust. Top with remaining whipped topping. Refrigerate 1 hour. Top with pecans and drizzle remaining caramel with fork. Store leftovers in refrigerator. Yields: 10 servings

Chicken 'n' Chips by: Tara Fyfe

I have had many people ask me for this recipe! It is easy and tasty.
1 can cream of chicken soup
1 C (8oz.) sour cream
2 tbsp. taco seasoning
1/4 C chopped grean chilies
3 C cubed cooked chicken
12 slices velveta
4 C broken tortilla chips
In a bowl, combine the soup, sour cream, taco seasoning, and chilies. In an ungreased shallow 2- qt. baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat layers. Bake, uncovered, at 350 for 25-30 minutes or until bubbly. Yield: 4-6 servings.