salty chocolate chip cookies

combine and set aside:
3/12 c flour
1 1/4 t baking soda
1 1/2 t baking powder
1 1/2 t coarse salt

cream:
2 1/2 sticks butter
1 1/4 c brown sugar
1 c sugar

add to creamed mixture:
2 eggs
2 t vanilla

add dry ingredients to creamed mixture.  add a package of chocolate chips.

bake at 350 for 8-10 mins.

perfect chocolate chip cookies

Ingredients: 2 cups plus 2 tbsp. all-purpose flour ½ tsp. baking soda ½ tsp. salt 12 tbsp. unsalted butter, melted and cooled until warm 1 cup brown sugar, packed ½ cup granulated sugar 1 large egg plus 1 egg yolk 2 tsp. vanilla extract 1 ½ cups semi-sweet chocolate chips *optional- sea salt for sprinkling Directions: Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper. Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips. Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Sprinkle with sea salt. (optional) Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake. Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Chel's Banana Bread

3/4 C butter

1 1/2 C sugar

3 eggs

3 C flour

1 1/2 t baking soda

1 1/2 t salt

2 t vanilla

4 bananas

1 C chocolate chips or nuts or both (optional)

Cream butter and sugar. Add eggs. Add dry ingredients. Add vanilla and bananas.

350F, 50 mins. Makes 2 large loaves

Grasshopper Mint Brownies

The brownies were really good, but I didn't think any better than a box. The frosting, on the other hand, was superb. Half the recipe for 9x13.

White Chocolate Macadamia Nut Cookies

Decadent Ice Cream Sandwiches

Caramel Corn

1 C margarine

1 can sweet and condensed milk

1 1/2 C Karo syrup

2 C white sugar

1 t vanilla

Combine. Cook over medium heat until soft ball stage. Enough for 1 1/2 to 2 cups of uncooked popcorn, depending on how covered you like your popcorn to be.

French Hot Chocolate

3 (1 oz) squares Baker's semi-sweet chocolate
1/2 cup water
1/2 tsp salt
3/4 cup sugar

Cook chocolate and water over low heat until smooth and thick, stirring constantly. Add salt and sugar; cook for 5 minutes more. Cool completely.

1 cup heavy cream, whipped
1 teaspoon vanilla

Whip heavy cream and add vanilla. Fold into chocolate mixture. Store in refrigerator. To serve, add a heaping tablespoon (or two) to a cup of hot milk. Stir and enjoy!

Cinnamon Rolls

Double to yield 24

1 package yeast (2.5 tsp)
1/2 c up warm water
1/4 cup butter, heated
1 cup milk, heated
1/4 cup sugar
1 tsp salt
1 egg
4 cups flour

Add yeast to water and sugar. Melt butter and milk. Add to yeast mix. Add other ingredients. Roll out to make cinnamon rolls, spread butter, white sugar and brown sugar, roll up and cut roll into 12. Spread on cookie sheet. Raise to double. Bake 375 degrees for 15-20 minutes.

Frosting: 3/4 cup butter
1.5 tsp vanilla
3.5 cups powdered sugar
3-4 Tbsp milk

or Caramel Frosting (Put down on cookie sheet, then rolls on top, then let raise then bake, flip over when done baking)
1 and 1/3 cups brown sugar
2 Tbsp light corn syrup
1/2 cup butter
2/3 cups chopped pecans

Buttermilk Cornbread (very, very yummy)

1/2 C butter, melted

2/3 C sugar

2 eggs

1 C buttermilk

1/2 t baking soda

1 C cornmeal

1 C flour

1/2 t salt

Preheat oven to 375. Grease an 8" square or 9x13 pan. Put melted butter in a bowl. Stir in sugar. Quickly add eggs. Beat until well blended. Combine buttermilk with baking soda. Add to mixture. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into prepared pan. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.

Banana-Chocolate Chip Muffins

1/2 C shortening or butter

1/2 C sugar

2 egg

2 t vanilla

1 C flour

1/2 t baking powder

1/2 t baking soda

1/2 t salt (or 1/4 t salt if using butter)

2/3 C mashed banana (about 2 bananas)

1/2 C buttermilk or soured milk

1/2 C semi-sweet chocolate chips

Preheat oven to 350. Beat shortening (butter), sugar, eggs, and vanilla until fluffy. Combine banana and buttermilk and mix well. Mix together dry ingredients. Alternately add liquid and dry ingredients to creamed mixture to form a smooth batter. Fold in chocolate chips. Fill greased and floured muffin tins 2/3 full. Bake 20-30 minutes until muffins test done. Let cool for 5 minutes, then remove from pans. Yield: 2 dozen.

Monkey Bread

4 cans refrigerator biscuits

1 1/2 T cinnamon

1/2 C butter

1 C sugar

1 C brown sugar

1/2 C pecans, raisins, and/or coconut if desired

Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix. Add biscuits pieces, several at a time; shake to coat well. Place pieces in a buttered tube or bundt pan. Sprinkle layers with nuts, raisins, or coconuts.

Bring brown sugar and butter to a boil in saucepan. Cool 5 minutes, then pour over top of biscuits.

Bake at 350 for 25 minutes. Allow to cool 5 mins befor removing from pan. Turn upside down to serve.