Sauceage and Cream Cheese Stuffed Mushrooms

2 pounds whole mushrooms cleaned and stems removed 1/2 pound (1/2 pound package) Hot ground sausage 1/2 pound (1/2 pound package) reg.ground sausage 1 8 oz. package regualar cream cheese (slightly softened) 1 to 2 tablespoons Worcestershire sauce Brown sausages together and freeze the other half of each package for another use. When sausage crumbeled and brown add the cream cheese and Worcestershire sauce. Mix well. Cream cheese should be thoroughly dispersed through out the cooked sausage. Line Mushrooms on baking sheet and fill each mushroom with 1 to 2 teaspoonsful of sausage mixture. Bake on sheet in 350° oven for 20 t0 25 minutes. Serve hot. Should make about 3 Dozen mushrooms depending on the size of the mushroooms.

Chocolate Chip Pudding Cookies

3 2/3 cup flour
1 1/2 tsp baking soda
1 1/2 cups butter or margarine, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
1 package (6-serving size) Jell-O Brand Chocolate Instant Pudding and Pie Filling
1 1/2 tsp vanilla
3 eggs
3 cups chocolate chips
1 1/2 cups chopped nuts (optional)
Mix flour with baking soda. Combine butter, sugars, pudding mix and vanilla in a large mixing bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips. ( and nuts if desired) Batter will be stiff. Drop by rounded tablespoonfuls
onto ungreased baking sheets (I like to line the pans with a sheet of parchment paper)about 2 inches apart. Bake 350°for 12 minutes. Makes about 6 dozen.