Chocolate Chip Cookies

This is the best chocolate chip cookie recipe I have used!  I made my previous recipe for about ten years with fave reviews, but this one is far superior.  Prepare to be amazed!

Chocolate Chip Cookies

Ingredients 

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 
  
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Directions


1. Preheat the oven to 325 degrees.


2. Sift together the flour, baking soda and salt; set aside.

 3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. 

4. Stir in the chocolate chips using a wooden spoon.  Drop cookie dough 1/4 cup at a time onto prepared cookie sheets.

5. Flatten cookies slightly.

5. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Chocolate Chip Cookie Dough Truffles

Cookie Dough Truffles

A hard candy shell covers a sweet, chocolate chip cookie dough filling

·         1/2 cup butter, softened

·         3/4 cup packed brown sugar

·         1 teaspoon vanilla extract

·         2 cups all-purpose flour

·         1 can (14 ounces) sweetened condensed milk

·         1 1/2 packages semisweet chocolate chips

Directions

  1) In a bowl cream together the butter and brown sugar until light and fluffy.  Beat in vanilla.  Gradually add flour alternately with sweetened condensed milk, beating well after each addition.

  

  2) Stir in the partial bag of chocolate chips.  Cover with plastic wrap and refrigerate about 30 minutes or until slightly firm.  

  

  3) Shape into 1 inch balls and place on waxed paper.  Put back in the refrigerator about an hour or until firm.

  

    4) Partially fill a saucepan with water and top with a metal bowl with the rest of the chocolate chips.  Heat over low heat, stirring until all of the chocolate chips have melted.  Dip the cookie dough balls in the chocolate until covered.  Place on waxed paper and refrigerate until chocolate is firm.

Chocolate-Mint Brownie Cookies

With Valentine's Day approaching, I thought a chocolate series would be appropriate for all of you that want to make sweets for your sweetie!

Chocolate-Mint Brownie Cookies


These rich, decadent chocolate cookies are enriched with a hint of mint that will delight any palate!


Ingredients:

• 1 1/2 cups firmly packed light brown sugar
• 2/3 cup shortening 
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract or 2 drops peppermint oil
• 2 large eggs, lightly beaten
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1 1/2-2 cups mint chocolate chips (or mixture of mint and regular chocolate chips-I did half and half)

Directions

Heat oven to 375 degrees F. Combine brown sugar, shortening, water, vanilla and peppermint extracts in large bowl; beat at medium speed until well blended. Add eggs; mix well.

Combine flour, salt, cocoa and baking soda in medium bowl; add to shortening mixture.  

Beat at low speed just until blended.  Stir in mint & regular chocolate chips.

Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.

Bake 7 to 9 minutes or until cookies are set. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.

Leftovers!

Do you have a ton of leftover ham?  Here are some delicious ways to use and enjoy it!

Ham

I made some hearty scrambled eggs with ham (I added the ham first to the skillet and allowed it to warm before adding the eggs) and sandwiches, but here are two more creative recipes.

Creamy Spinach, Tortellini, and Ham
Inspired by Tortellini Alfredo

This creamy, cozy combination is flavorful and delicious.

1 (9 oz) package cheese tortellini
1/2 cup chopped onion
5 Tablespoons butter
1 cup fresh spinach
1 cup fully cooked ham
1 3/4 cup half & half
2 Tablespoons cornstarch
3/4 cup grated Parmesan cheese

1) Melt butter in a skillet and cook onion until translucent.  Add spinach, ham, half & half, and cornstarch. Cook until thick and bubbly.  Add Parmesan cheese.

2) Meanwhile, cook tortellini according to directions.  Top tortellini with sauce.  Enjoy!

Sweet Potatoes and Ham Bake with Cinnamon Pecan Crunch
An adventurous spirit is a prerequisite for this recipe.  This satisfying sweet treat is a twist on the traditional dinner.

3/4 cup firmly packed brown sugar, divided

2 tablespoons orange juice (1/2 an orange juiced)
2 teaspoons vanilla 
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon salt
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/2 cup dried cranberries
6 tablespoons butter, cut up, divided
1/2 cup flour
1/2 cup chopped pecans

1. Preheat oven to 400°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well.

2. Spoon into 13x9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.

3. Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.

3. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.