I have tried so many different chocolate chip recipes and this one wins the blue ribbon! It hasn't failed me yet. The cookies have always come out perfect. And they stay fresh for days, even those I haven't put into an air proof container.
1 lb butter, melted (not margarine)
1 box dark brown sugar (or 2 1/3 cups brown sugar)
1 1/2 cup sugar
2 Tbsp vanilla
6 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda
1 - 2 packages of chocolate chips (I perfer Guittard) *
Cream together melted butter, sugars, eggs and vanilla. Add salt, baking soda, and flour. Mix well. Stir in chocolate chips. Bake 10 minutes at 350 F. Do not over bake. (I take them out even if they do not look quite done, as long as the bottoms are golden brown.
This recipe makes a large batch of cookie dough. Try dividing the dough in half and making two separate batches of cookies. If you're feeling a bit daring, make three or four smaller batches.
Here are some ideas to get you going: *
Cherry Chocolate: add a cup of dried cherries to the dough, dip in milk chocolate after baking.
Rocky Road: add 1/2 cup mini marshmallows, and 1/2 chopped pecans to the dough, drizzle with milk chocolate after baking.
Chocolate Covered Raisin: add 1/2 cup raisins to the dough, dipped in chocolate after baking.
Cranberry Delight: add 1/2 cup craisins, and 1/2 cup white chocolate chips to the dough, drizzle with white chocolate after baking.
Tropical Paradise: add 1/4 cup chopped dried mango, 1/4 macadamia nuts, and 1/8 cup shredded coconut to the dough, dip in white chocolate after baking.
When I visited my cute sister Tracy in Texas, she whipped up a batch of her delicious brownies. I suggest combining these scrumptious chocolate brownies with a scoop of vanilla ice cream and a spoonful of seasonal fresh berries! Yummy!
Make the brownies
1 cup + 3 Tbsp butter
3/4 cup baking cocoa
2 cups sugar
1-1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 tsp vanilla extract
In a sauce pan melt butter. Remove from the heat. Stir in cocoa, cool.
In a large bowl beat eggs and sugar.
Combine flour, baking powder and salt; gradually add to egg mixture.
Stir in vanilla and the cooled chocolate mixture; mix well. Tracy likes to run the kitchen-aid the whole time in speed 2. She says they seem to turn out better that way.
Spread into buttered 13x9 baking pan. Bake at 350 for 25-28 minutes or until a toothpick inserted near the center comes out clean. (do not over bake)
Make the frosting
1 cube of soft butter
2-2/3 cups confectioners sugar
1/2 cup baking cocoa
1 tsp vanilla extract
1/4-1/3 cup milk
Mix everything together, except the milk.
Gradually add the milk.
Turn your speed on high. You will get fluffy frosting when you do this. Yum!!!
Tracy likes to put the frosting on right when the brownies come out, so they soak up the goodness! :)
My sister-in-law, Becky, introduced this to me. Thank you Becky! This is one of our family favorites. It has also become a "must have" on Easter Sunday. Best right from the skillet!
3 T. Butter
2 T. Brown Sugar
2 lbs. Fresh Asparagus
1 c. Chicken Broth
Cut asparagus into 2 inch pieces. In a skillet over med-high heat, heat butter and brown sugar until sugar is dissolved. Add asparagus; saute for 2 min. Stir in chicken broth; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until asparagus is crisp-tender. Remove asparagus to a serving dish and cover. Cook Sauce, uncovered until reduced by half. Pour over asparagus; serve immediately.
So much flavor in these little sliders. A great one for parties!
To accommodate my husband's taste buds (he does not do condiments of any kind), I make a third of the batch with just a roll, ham, and cheese. On a few of "his" sliders, I switch out the Swiss cheese with a slice or two of pepper jack cheese. Such a good wife! :)
In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Use a little or use a lot - your choice! Place a slice of ham and a slice of Swiss cheese inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
In a small bowl, whisk together all of the poppy seed sauce ingredients. Using enough to cover the tops of your sliders, pour evenly over all of the sandwiches. Personally, I use about half of the sauce. There is still plenty of flavor, believe me. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.
Note: Sliders can be assembled a day ahead of time. Keep in the refrigerator, until ready to bake.
Preheat oven to 375 F. Grease and flour
15x10-inch jelly roll pan. * For the bars
sugar, buttermilk (or sour cream, I have tried both and prefer the buttermilk),
butter, and eggs until creamy. Blend in
bananas and vanilla.
Add flour, baking soda,
salt, and blend for 1 minute. Stir in
walnuts, if desired.
Spread batter evenly into pan. Bake 20 to 25
minutes or until golden brown.
Meanwhile... * For frosting
In a large saucepan, heat
butter over medium heat until boiling. Allow
the butter turn a delicate brown, then remove from heat immediately. Add powdered sugar,
vanilla and milk.
Whisk together until smooth. Using a spatula, spread the frosting over the warm brownies. (the frosting will be easier to spread while the bars are still warm). * Note: The original recipe said the frosting should be thicker than a glaze but thinner than
frosting. I have made this a few times now and my frosting has always come out thick. To help smooth the frosting over the brownies this is what I do - using a small cookie scoop, I scoop the frosting all over the top of the brownies, then I place the pan back into the warm oven (which has been turned off - still warm though from baking). This allows the frosting to melt slightly, allowing me to spread it easily over the brownies.