Chelsea's Chocolate Chip Cookies

I think that some people have a chocolate chip cookie recipe that works best for them - I've tried Kellee's before, and they never turn out as good as Kellee's are. I've tried my neighbors recipe, and they've never turned out as good as my neighbors. So here is my recipe that always works for me!! I use the Nestle Toll House recipe, but I changed the butter down to 1 1/2 sticks instead of 2 sticks. I also put in a little more flour then the original recipe calls for (the recipe calls for 2 1/4 cup, and in my recipe I use 2 1/2 cups). Whenever I used 2 sticks of butter they were good but then one day I didn't have enough butter so I just used 1 1/2 sticks and VOILA - they turned out to be my most favorite tasting cookies that I can make! But, remember to follow Kellee's instructions on not melting the butter in the microwave - the temperature of the dough is the trick!!

INGREDIENTS

*1 1/2 sticks butter (softened)

*3/4 cup brown sugar

*3/4 cup white sugar

*2 eggs

*1 tsp. vanilla

*2 1/2 cups flour

*1 tsp. baking soda

*1 tsp. salt

*1/2 cup to 1 cup of chocolate chips (or more depending on your taste)

Preheat oven to 375. Mix the butter, and sugars together until well blended (kind of fluffy). Add the eggs and vanilla and beat well, until kind of bubbly. Add the flour, baking soda, and salt. Mix again, until it is all well incorporated. Dough shouldn't be too wet or too dry, just perfect to take spoonfuls of dough and plop them on the cookie sheet. Stir in the chocolate chips (I've tried putting in a whole package of chocolate chips with this recipe and it is WAY too many - it turns out that half of your cookies have more chocolate chips then dough. Don't grease your cookie sheet. Bake at 375 degrees for about 7 to 10 minutes. Depending on your stove - I usually cook mine about 7 to 8 minutes.

Po Po Potatoes!!!

These are so yummy and make such wonderful side dishes (cheap too). Let's share some of our favorite potato recipes!

Mashed Potato Casserole

2 1/2 pounds potatoes, pealed and cubed
4 oz cream cheese, softened
1/2 cup sour cream
2 Tbsp butter
1 tsp onion salt
1/2 tsp salt
1/8 tsp pepper

Cook potatoes in boiling water for 20 minutes or until tender; drain and mash. Add remaining ingredients, and beat and medium speed with electric mixer until smooth. Spoon into lightly buttered 2 qt baking dish. Bake immediately, or cover and refrigerate up to 8 hours. If refrigerated, let stand at room temperature 30 minutes before baking.
Bake at 350 for 30-40 minutes or until thoroughly heated.

My girlfriend made this for Thanksgiving one year and we all loved it. This is a big hit every time I make it. Now when ever I make regular mashed potatoes I always add cream cheese and sour cream... It is soooo good.

Twice Baked Potato

4 large baking potatoes
1/4 cup milk
1/4 cup butter softened
1/4 cup mayo
1/4 tsp salt
dash of pepper
1 cup shredded cheddar cheese
1 Tbsp chopped fresh chives (grass hehehe... remember Keith??)

Bake the potatoes (I usually microwave them).

Cut potatoes length wise in half; scoop out inside leaving thin shell. Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. Add butter, mayo, salt and pepper; beat vigorously until potato is light and fluffy. Stir in cheese and chives. Place on ungreased cookie sheet.
Bake at 400 for 20 min.

We love these and I always cook them for the Superbowl, but we have them for dinner often too. Jay and I love the crispy shell... Yummy.

Quick and easy Peanut Butter Cookies

You are going to die at how wonderfully yummy these cookies are and how easy they are to make. This is a recipe I use when we all feel like cookies and we need to grocery shopping, but we always seem have these ingredients. Or if I've been asked to bring a baked good last minute! A girlfriend shared these with me. YUMMMMMMY!

Peanut Butter Cookies

1 cup creamy or crunchy peanut butter
1 cup sugar
1 large egg beaten

1. Heat oven to 350.
2. Combine all ingredients in a mixing bowl and stir well with a wooden spoon until smooth.
3. Take 1 heaping tablespoon and roll into a ball. Place balls on un-greased cookie sheet 1 inch apart. Press down on each ball with a fork in two directions to make a crosshatch pattern.
4. Bake in oven about 10 minutes or until cookies turn lightly golden brown.
5. Let cool slightly on cookie sheet then cool on wire racks.
yield 24 cookies.

Kellee's Chocolate Chip Cookies

I got this recipe out of the Betty Crocker Cook Book (this is a favorite cook book of mine... everything you need to know about cooking. I really recommend this cookbook to anyone who cooks. I learned to cook from this book).

Anyway, back to cookies. I bake these all the time and I'm told that they are the best chocolate chip cookies ever. I've repeatedly given out the recipe.

The secret to making perfect chocolate chip cookies though is in the temperature. The dough should be cold before cooking. Never microwave your butter to soften it. Let it sit on the counter a while. Then when the dough is mixed... stick it in the fridge for about 1/2 hour. The warmer the dough, the flatter the cookie's will be after you bake them. So to keep them plump, keep the dough colder (this usually goes for all cookie dough).

3/4 cup granulated sugar
3/4 cup packed brown sugar (I always use light brown when cooking these cookies)
1 cup stick butter softened
1 large egg
2 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 package semi sweet chocolate chips (12 ounces) or 2 cups

1. Heat oven to 375
2. Mix sugars, butter and egg in large bowl (with beater). Stir in flour baking soda, salt, and chocolate chips (with spoon... believe me or not, but the way you mix up these cookies does make a difference).
3. Bake 8-10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

**These cookies will turn out perfect if you follow directions precisely, but once you fiddle with them, they won't be as good... I know because I've tried.

Let's talk MEATLOAF

Meat loaf is one of my favorite things to cook for my family!! One, it is delicious and everyone loves it. And two, it is so easy to make. Here are a couple of my favorite recipes. Don't forget meatloaf sandwiches the next day.... MMMMM!

Meatloaf
I originally got this recipe from the betty crocker cook book, but I've made it my own.

1 pound ground meat (I usually use venison)
3/4 cup milk
1 tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp ground mustard (dry)
1/4 teaspoon pepper
1 clove garlic finely chopped or 1/8 tsp garlic powder
1 large egg
3 slices bread torn into small pieces or 3/4 cup quick cooking oats or 1/2 cup dry bread crumbs (I usually use the oats or bread crumbs).
1 small onion, chopped (1/4 cup)
1/2 cup barbecue sauce or ketchup (we like barbecue sauce best).

1. Heat oven to 350
2. Mix all ingredients except BBQ sauce. Spread mixture in un-greased loaf pan. Spread BBQ sauce over top.
3. Bake for 1 t0 1 1/4 hours or until meat thermometer reads 160. Let stand 5 minutes.


Meatloaf surprise (by Aunt Kaye... Dad says Grandma Maxine used to make this also). This is really good too!

1/2 cup onions 1/4 cup bread crumbs
1 egg 1/4 cup ketchup
1 tsp salt 1/8 tsp pepper
1 1b ground meat
Combine

3/4 cup boiling water 2 Tbsp butter
1/3 cup milk 1 egg
1/4 cup shredded cheddar cheese
1 1/2 cup potato flakes
1/4 tsp salt
Mix together

Divide burger mixture in half. Place in 9x9 baking dish (or loaf pan) and flatten out. Put potato filling. Put the rest of the burger mixture on top. Bake at 350 for 50-60 minutes.

**When Dad was here visiting we were talking about Grandma Maxine's meatloaf and he told me she would add a can of cream of mushroom soup to her meatloaf instead of milk. I'm going to try this the next time I'm making meatloaf and give it a shot.

Cute Cookie Flowers

I realize I'm not the best picture taker, but these will have to do!

I'm posting these because I always think they turn out so cute! I got a whole bouquet of these from one of my Kindergarten students one year and I think it's just an adorable idea. So this year for preschool graduation which is tonight by the way!! I have made one flower for each parent. I'm going to have the students bring them to their parents to say I Love You and a little Thank You from me.

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THINGS YOU'LL NEED:

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*Anytype of cookie with a hole in the middle, I usually use the Fudge Striped ones.

*Gum drops

*Kabob sticks

*Green Paper

*Tape, glue, or hot glue

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Take a Kabob stick, place a gum drop on it with the flat side up. Put two cookies on it with the middles together. Place another gum drop on top with the flat side down. It's that easy. Now you just need to cut out one or two leaves and somehow put them on your stick. My favorite way is to hot glue them on because it's so quick and easy with no drying time.

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These are cute for Thank You's, for Teachers, for friends, for your kids, or for your kids to make for friends ----- whatever you want, but they are cute and fun!!

Brownie Chocolate Mousse Trifle

Seeing Kellee's "Must Have Dessert" reminded me of our favorite Choclate Trifle dessert! If you are in the mood for chocolate - this is it! It's easy and delicious!

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Prep time: 25 min - - Baking: 25-30 min - - Assembly: 10 min

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INGREDIENTS

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Chocolate Mousse

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1 cup semisweet chocolate chips

1 cup heavy (whipping) cream

HINT: if you are watching calories, you can change the chocolate mousse to fat free chocolate pudding. It doesn't taste quite as good, but it's still delicious!

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Brownies

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Box of your favorite brownie mix or the cheapest kind.

If you want to have it a little more rich, follow this recipe......

1 package (19.8) oz.) brownie mix

1 stick butter, melted

1/4 cup buttermilk or milk

2 eggs

1 cup semisweet chocolate chips

pecans if you like them (I don't in brownies)

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Topping

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1 12 oz container whipped topping

toffee chips or almond brickle chips

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DIRECTIONS

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1. Chocolate Mousse - Heat cream in a small saucepan over medium heat, bring to a boil. Remove from heat and add the hot cream to the chocolate chips and stir until it melts. Place the bowl in fridge or freezer until completely cooled.

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2. Meanwhile, make your favorite brownie mix or follow these directions........Place mix, butter, milk, and eggs in a bowl. Stir with spoon until combined. Pour the batter into the pan, and smooth it out. Scatter with chocolate chops and pecans (if desired) evenly over top. Bake the brownies for 20 to 30 minutes in 350 degree oven or until it feels firm. Cool

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3. Now beat the mousse mixture with beaters on medium-high speed until soft peaks form (3-4 minutes).

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4. Cut the brownies into two portions. Break 1/2 of the brownies into bitable squares and scatter them evenly over the bottom of your clear bowl or trifle dish. Spoon large blobs of mousse or pudding (whatever you decided to use) over the brownie layer and spread it out. Spread half of the whipped topping over the mousse and sprinkle with toffee chips. Break the remaining brownies and repeat the layers, finishing by scattering with toffee chips.

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HINTS

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* You can store this trifle dish, covered with plastic wrap, in the refrigerator for up to 1 week.

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* Although the pudding doesn't taste quite as good, it is faster and less fattening - depending on your time committment and calorie watching.