Preheat oven to 350 degrees F (180 degrees C).
Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry jam. Mix well.
Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips.
Drop by rounded teaspoonfuls onto lightly greased cookie sheets, about 2 inches apart. Bake for 8 – 10 minutes. Don’t over-bake. Cool on racks.

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STEP 1
Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally.

STEP 2
In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally.

STEP 3
Add oil and parsley to cooled potato mixture. Season with salt and pepper, and toss.

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If you love lamb and crazy about Cous Cous,try this crunch cutlets at home,they are lip smacking good.

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When uninvited guests surprise you over the weekend and you are panicking to make a dip,here is the quick answer to your worries,this Salsa goes with any accompaniments.

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This is traditionally a Swedish dish,this is surprisingly low on calories and can be made very fast.

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This easy recipe is so simple to make. The mayonnaise keeps the salmon moist while barbecuing.Try variations of home made of fat free Mayonnaise.

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