Life's Little Blessings

I found this recipe on Facebook and decided to try it.  It was so good. INGREDIENTS: 1 pouch (17.5 oz.) peanut butter cookie mix 3 tablespoons vegetable oil, divided 1 tablespoon water 1 egg 2 tablespoons HERSHEY'S Cocoa About 36 REESE'S Minis Peanut Butter Cups DIRECTIONS  Heat oven to 375°F.  Stir cookie mix, 2 tablespoons oil, water and egg in medium bowl until soft dough forms. Set aside 1 cup dough. Add cocoa and remaining 1 tablespoon oil to remaining dough, blending well. Roll together a pinch of peanut butter dough and a pinch of chocolate dough to make 1-inch balls. Place on ungreased cookie sheet.  Bake 8 to 10 minutes or until cookie surface is set. Remove from oven to wire rack. Cool 2 to 3 minutes; press mini peanut butter cup at an angle into each cookie. Cool completely. About 3 dozen cookies.

I found this recipe on the Campbells website, and thought I would try.  It was very easy to make and it did turn out great.  Hope you will try this recipe and enjoyed like I did. Sweet and Tangy Chicken   1 tablespoon butter 1 1/4 pounds skinless, boneless chicken breast halves 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®) 1/4 cup water 1 tablespoon packed brown sugar 1 tablespoon vinegar 1 cup regular long-grain white rice , prepared according to package directions (about 3 cups)   Heat the butter in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides. Stir the soup, water, brown sugar and vinegar in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Serve the chicken and sauce with the rice.