December 23, 2015

White Chocolate Dipped Gingersnap Cookies

Gingersnap cookies is my husband's all time fav!  I just hope he leaves enough for our friends and family to enjoy... and Santa too.

  • 1/2 cup unsalted butter, softened
  • 1/4 cup vegetable shortening
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 1/2 tsp vanilla
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 2 tsp baking soda
  • 2 cups AP flour
  • 1/2 cup turbinado sugar, optional
  • 12oz bag white chocolate chips
  • 1 tbsp vegetable shortening
  • garnishes: sprinkles, colored sugars, etc.

  1. Cream together butter, shortening and both sugars
  2. Add egg, vanilla and molasses.
  3. In another bowl whisk flour, spices, salt and baking soda. Then gradually add the flour mixture to the wet ingredients.  Mix until just combined.  Cover dough and chill for 2 hours.
  4. Preheat oven to 350°.  Line a baking sheet with a silpat or parchment paper.  Scoop out small balls of dough and roll them in the turbinado sugar.  This is optional but it gives the cookies a nice crunch.
  5. Place dough onto baking sheet and gently smash a little.  Space out cookies 2 inches apart.  They will spread.
  6. Bake for 12 minutes.  The cookies will be soft to the touch.  Let them sit on baking sheet for 5 minutes before transferring to a cooling rack.
  7. Once cookies have cooled, melt the chocolate and shortening in microwave on 30 second intervals until melted.
  8. Dip the cookies in the melted chocolate and place on a wax paper.  Decorate as desired.  Let the chocolate set up before stacking the cookies in an air tight container.

Eat and enjoy!


I am a candy making machine today.  The holidays always bring that out in me even though it's 80° outside with 100% humidity!  My pralines didn't quite turn out right with this outrageous weather we're having but I still decided to share them with you all.

  • 1 1/2 cups brown sugar
  • 3/4 cup white sugar
  • 6 tbsp unsalted butter
  • 1/2 cup evaporated milk
  • 2 cups pecans, chopped
  • 1/2 tsp salt
  • 1 tsp vanilla
  1. In a large pot fitted with a candy thermometer, combine sugars, butter, milk, salt and pecans.  Cook over medium high heat, stirring continuously.  Mixture will start to boil.  Keep cooking until candy reaches a temperature of 238°(soft ball stage)
  2. Remove from heat and add vanilla.  Keep stirring until mixture thicken.  It will start to look grainy.
  3. Drop by spoonfuls onto wax paper and let it set up.
Eat and enjoy!

* I like to make my pralines big so I usually get about 20 out of this recipe.

Fantasy Fudge

 Fantasy Fudge is a must at Christmas time.  It's rich and delicious.  Now, I love all types of fudge but this fudge (IMHO) is so much better than those condensed milk ones. 
  • 3 cups sugar
  • 3/4 cup unsalted butter
  • 2/3 cup evaporated milk
  • 12oz bag of semi-sweet chocolate chips
  • 1 jar(7oz) marshmallow creme
  • 1 tsp vanilla
  • 1 cup chopped pecans or walnuts (optional)
  1. Line 9x13 pan with foil.  Make sure foil hangs over sides of pan.  This makes a handle to easily remove from pan.
  2. Set up large pot with a candy thermometer.
  3. Add sugar, milk and butter to pot.  Bring to a full rolling boil, stirring constantly.  Continue cooking until thermometer reaches 234°F.  Remember to keep stirring or it will burn!  
  4. Remove from heat and add chocolate chips and marshmallow creme.  Stir until combined
  5. Add vanilla and nuts, if that's your thing.  Mix well.
  6. Pour into foil lined pan.  Let cool completely on counter or in fridge.  Remove foil from pan and cut into squares.
Eat and enjoy!

Cinnamon Pecans

  • 1 egg white
  • 2 tbsp ground cinnamon
  • 3/4 c sugar
  • 1 lb pecan halves

  1. Preheat oven to 350°.  
  2. Beat egg white with a fork until frothy
  3. Add cinnamon and sugar and stir until a delicious paste is formed
  4. Add pecans and throw on a wax paper lined baking sheet.
  5. Toast for 15 minutes.  Cool and transfer to a air tight container.
Eat and enjoy!

December 19, 2015

Peppermint Bark

Tis the season for holiday candy, Fa la la la la la la la la
 This is a very simple candy to make and it screams Christmas.

  • 3 peppermint candy canes, crushed
  • 12 oz semi sweet chocolate
  • 12 oz white chocolate
  • 1 tsp peppermint extract ( not mint), divided
  1. Throw candy canes in a ziploc bag and beat with rolling pan.  This is your chance to let out all that holiday frustration!
  2. Line baking tray with wax paper or foil.
  3. Place semi-sweet chocolate in microwave bowl and heat in 30 second intervals on 50% power.  Stir every 30 seconds.  Chocolate can burn very easily! Don't rush it!  After it's melted, add 1/2 tsp of peppermint extract.  Taste.  If you like it more minty, by all means add more.  Warning: It can go from perfect to overpowering in a flash!
  4. Pour chocolate onto baking tray and let the chocolate set up for at least 10 minutes or until semi firm.
  5. Place white chocolate into a clean microwave bowl and repeat heating process.  Add the remaining 1/2 tsp of peppermint extract.  Pour over semi-sweet chocolate.
  6. Sprinkle crushed candy canes over the white chocolate and lightly press into the bark.
  7. Chill in fridge until firm.  Then cut in squares or break into pieces.
  8. Eat and enjoy.  Store in fridge.

December 12, 2015

Buttermilk Ranch Dip

This dip is perfect for your holiday crudite platters.  It can easily be transformed into a dressing by adding more buttermilk. 


  • 2 cloves of garlic, finely minced or grated
  • handful for flat-leaf parsley, chopped
  • 2 tbsp of chopped chives
  • 1 cup mayo
  • 1 cup sour cream
  • buttermilk, use as desired
  • salt and black pepper, to taste
  • additional add ins: dill, red pepper, hot sauce or worcestershire sauce. ( I like to keep it simple)


  1. Combine the finely minced or mashed or grated garlic to a bowl.
  2. Add desired herbs, mayo and sour cream.  Mix until combined.
  3. Add seasonings and enough buttermilk to reach desired consistency.
  4. Taste to adjust seasonings.  Cover with plastic wrap and let chill in fridge for a couple hours or overnight.  The flavors will combine and become delicious.
* If the mayo is a little overpowering, just add more sour cream to mellow it out.

November 17, 2015

Pecan Cake

 Cake Ingredients:
  • 1 1/2 cups unsalted butter, room temp
  • 2 1/4 cups sugar
  • 4 egg whites
  • 3 tsp vanilla extract
  • 3 cups AP flour
  • 1/4 tsp baking soda
  • 2 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups milk

Icing Ingredients:
  • 3/4 cup butter
  • 3/4 cup shortening
  • 6 cups powdered sugar
  • 1 1/2 tsp vanilla extract
  • 3-4 tbsp water or milk

Pecan Filling:
  • 1/2 cup packed brown sugar
  • 3/4 cup dark corn syrup
  • 1/3 cup cornstarch
  • 4 egg yolks
  • 1 1/2 cups half and half
  • 1/8 tsp salt
  • 1 cup toasted pecans, chopped
  • 3 tbsp butter
  • 1 tsp vanilla extract

I started off by making the pecan filling the day before.  It takes at least 4 hours to chill but lasts in the fridge for 7 days. 

  1. For pecan filling:  Whisk together first 6 ingredients in a 3 quart saucepan until smooth.  Bring to a boil, whisking constantly.  Boil until thick, takes about 1-2 minutes.  Remove from heat.
  2. Whisk in pecans, butter and vanilla.  Place a sheet of wax paper on top of the filling. This keeps it from getting a yucky skin.  Chill for at least 4 hours.  
  3. For the cake:  Preheat oven to 350°.  Line three 8 inch cakes pans with parchment paper and grease well.
  4. Beat butter and sugar in mixer until fluffy.  Scrape sides of bowl as needed.
  5. Add egg whites and vanilla and beat until just mixed.
  6. In separate bowl, combine flour, baking soda, baking powder and salt.  Add 1/3 third of the flour mixture to the mixer.  Blend until just mixed.
  7. Add half of the milk and blend until just mixed.  Repeat with flour, milk and end with flour.  The batter with be thick and smell delicious.
  8. Divide batter evenly between the three cake pans.  Bake for 30 minutes or until toothpick comes out clean.
  9. Cool cakes pans on wire racks for 10 minutes.  Then remove cake from pans and transfer to wire racks.  Cool completely before assembling.  
  10. For the frosting:  Beat butter and shortening in mixer until smooth.
  11. Add 3 cups of powdered sugar and blend until smooth.
  12. Add vanilla extract and 2 tbsp of water or milk.  Blend until smooth.
  13. Add remaining powdered sugar and blend until smooth.
  14. Add remaining water or milk.  If you like a thinner frosting, add more water or milk.  
  15. Assemble your cake.  Decorate as you please. This cake is a winner so share it with your friends and family.

 Eat and enjoy! :) 

November 3, 2015

Roasted Garlic Chicken Alfredo

  • 2 heads of roasted garlic*
  • 2 tbsp olive oil
  • 1 cup heavy cream, divided
  • 1/4 cup sour cream
  • 1 cup parmesan cheese, divided
  • seasoning to taste ( salt, black pepper, red pepper)
  • 1 pkg bowtie pasta, cooked according to box 
  • 1 can of rotel, drained
  • 3 big handfuls of baby spinach
  • 3 tbsp butter
  • 2 grilled chicken breasts, sliced
  • parsley to garnish


  1. In blender or mixing bowl, squeezed out garlic cloves.  I used my blender because I LOVE my ninja blender!  Add olive oil and 1/4 cup of heavy cream.  Mix until garlic is completely blended in.  It only takes seconds with the magic of a ninja blender!  Add remaining heavy cream, sour cream and 1/2 cup of parmesan cheese.  Season to taste.  Mix until combined and set aside.
  2. Melt butter in large skillet.  Add pasta, rotel, alfredo sauce and spinach.  Stir until spinach begins to wilt.  
  3. Stir in remaining cheese.  Top with grilled chicken and parsley and serve immediately.  
* To roast garlic: cuts tops off of bulbs and drizzle with olive oil.  Wrap in foil paper and bake at 350° for one hour.  You can do this a day in advance.  I like to roast more and mix it into mashed potatoes.  It does remarkable things to mashed potatoes!

Recipe adapted from Mrs Happy Homemaker

October 30, 2015

Bloody Red Velvet Cake

Cake Ingredients:
  • 2 3/4 cups sifted AP flour
  • 1/4 cup cocoa powder, sifted 
  • 1 tsp baking soda
  • 3/4 tsp sea salt
  • 2 cups sugar
  • 1 1/2 sticks or 3/4 cup unsalted butter, room temp
  • 1/3 cup veg oil
  • 3 eggs
  • 2 egg yolks
  • 1 oz red food coloring
  • 1 1/3 cups buttermilk
  • 1 tbsp vanilla extract
  • 1 1/2 tsp vinegar
Cream Cheese Filling:
  • 8 oz cream cheese, room temp
  • 1 stick or 1/2 cup unsalted butter, room temp
  • 2 tsp vanilla extract
  • 3-4 cups powdered sugar
Click here for vanilla buttercream
  ( It's enough to frost the outside of two cakes.  You can halve the recipe.)
Red Ganache:
  • 12 oz red candy melts
  • 1/3 cup heavy cream
  • red food coloring
  1. Grease and flour 3 9" round cake pans lined with parchment paper.  Preheat oven to 350°.  
  2. Add sifted flour, baking soda and salt to a bowl.  Sift in cocoa powder and whisk until all combined.
  3. Beat sugar and butter in mixer until fluffy.  Add eggs one at a time.  Next add egg yolks and vegetable oil and mix until just combined.  Add in food coloring.
  4. Add vanilla extract and vinegar to the buttermilk and whisk together.
  5. Add 1/3 of flour mixture to wet ingredients.  Add 1/2 of buttermilk into wet ingredients.  Scrape sides of bowl.
  6. Continue adding 1/3 of flour mixture and the rest of buttermilk.  Scrape sides of bowl.
  7. Add the last bit of flour mixture and mix until combined.
  8. Divide evenly between cake pans and bake for 26-30 minutes or until toothpick comes out clean.  Cool in pans for 10 minutes, then remove onto cooling racks to cool completely.  
  9. While cakes are cooling, beat cream cheese and butter together until smooth and creamy.  Add vanilla and powdered sugar.  Beat until creamy.
  10. Assemble cakes and frost the outside.
  11. To make ganache: Chop candy melts and add to a clean bowl.  Heat heavy cream and red food coloring on stove until hot.  Add to candy melts and stir until melted.  Pour in a squeeze bottle and decorate your bloody cake!

Eat and enjoy!

October 13, 2015

7-up Citrus Cake

This buttery citrus cake is a perfect compliment to the end of a rich meal.  It's dense but the lemon and lime helps to balance the cake out.  

Cake Ingredients:
  • 3 sticks butter, room temp
  • 3 cups sugar
  • 5 eggs, room temp
  • 2 tbsp lemon juice
  • 2 tbsp lime juice *
  • 2 tsp vanilla extract
  • 1 cup 7-up
  • 3 cups AP flour
  • zest from 1 lemon and 1 lime
Glaze Ingredients:
  • 2 cups powdered sugar
  • 1Tbsp lemon OR lime juice
  • 2 Tbsp 7-up
  1. Preheat oven to 325° F.  Grease and flour a bundt pan REALLY WELL.  
  2. In your mixer, beat butter and sugar until creamy.
  3. Incorporate eggs one at a time until completely blended.
  4. Add vanilla, citrus juice and zest.  Blend until combined.
  5. Alternate flour and 7-up to the mixture, beginning and ending with flour.
  6. Pour batter into bundt pan and bake for approx. 65 minutes.  Do the toothpick taste before removing from oven.
  7. Allow to cool for 20 minutes then invert onto plate and cool completely.
  8. Wisk together glaze ingredients and drizzle onto cake.  Let harden before slicing.
Get yourself a slice and enjoy!

October 6, 2015

Oatmel Raisin Cookies

This recipe is basically the one on the canister of oatmeal only tweaked a little.  It also happens to be my personal favorite way to eat oatmeal.... Just kidding!
  • 1 cup unsalted butter (2 sticks) room temp
  •  3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs, room temp
  • 2 tsp vanilla
  • 1 tbsp molasses
  • 1 1/2 cups AP flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 sea salt
  • 3 cups oats (I like quick oats)
  • 1 cup raisins
  1. Preheat oven to 350°.  Beat butter and both sugars together until creamy and smooth.
  2. In a separate bowl combine flour, baking soda, cinnamon and salt; whisk well and set aside.
  3. Add eggs, vanilla and molasses to butter mixture; beat well.  
  4. Add flour mixture to wet ingredients; mix well.
  5. Add raisins and oats; mix well.  The mixture will be thick.
  6. Drop tablespoons of dough onto ungreased cookie sheet.
  7. Bake for 8-10 minutes or until golden brown.  Cool in pan for one minute.  Move to wire rack to cool completely.  
  8. Eat and enjoy.

Make approx 3 dozens cookies

September 29, 2015

Key Lime Pie

This pie is heavenly! That's all that needs to be said.

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 tbsp butter, melted
  • 2/3 cup lime juice
  • 2 14oz cans sweetened condensed milk
  • 1/2 cup sour cream
  • zest from 3 limes
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

  1. Preheat oven to 375°.
  2. Combine crumbs, sugar and butter in a bowl,  Press the mixture into a pie pan. (Hint: use the back of your measuring cup)  Bake for 5 minutes and cool completely.
  3. Drop oven temp. to 350°.
  4. Combine milk, sour cream, lime juice and zest into bowl.  Pour into cooled pie shell and bake for 10 minutes.   
  5. Set pie on counter to cool for 30 minutes then move to refrigerator and chill for 3-4 hours before slicing.
  6. Beat cream and sugar until stiff peaks form.  Add vanilla.  Decorate your pie and enjoy

 Click here to get the most juice out of your limes.


September 22, 2015

Easy Beef Enchiladas

These easy enchiladas are a week night must.  In fact, you probably have all the ingredients right now.

1 lb ground beef
1 can of rotel
onion, chopped
1/2 bell pepper, chopped
19 oz can red enchilada sauce
1 1/2 cups of mexican cheese (I used a mexican blend)
10-12 small flour tortillas*
mexican seasonings**

In a skillet, start browning your meat with your favorite mexican seasonings.  I make my own blend but your can use to packets also.  Add onion, bell pepper and rotel and cook until veggies are tender and meat is nice and brown.  Add about a 1/2 cup of the enchilada sauce and 1/2 cup of shredded cheese into the meat mixture.  This helps to meld everything into a nice filling.  It should look like this...

Spread some enchilada sauce on bottom of pan.  Next, place 2 tablespoons of filling into tortilla.  Add more cheese if you want.  In fact, personalize to your liking by adding jalapenos, cheese, olives etc...  Roll up and place in pan seam side down.  Repeat until all filling is gone and top with more shredded cheese and green onions and/or cilantro.  


 Do you see the little fingers trying to grab an enchilada?  Someone can't wait until they're cooked! Place in 350° oven until hot and cheese is melted and golden.  Serve with spanish rice, black beans, avocado slices and a dollop of sour cream.  Eat and enjoy!

 * you can use corn tortillas instead of flour tortialls
** For the mexican seasonings, I use salt, black pepper, red pepper, cumin, chili powder and dried oregano.  I'm sorry I don't measure what I use.  Just taste as you go and adjust accordingly.

September 15, 2015

Cherry Almond Cupcakes

These yummy cupcakes are made with cake mix which is something I hardly do but I spruced up the batter and it makes them taste homemade.  No one will ever know any better.


Almond Cherry Cupcakes:
 1 box white cake mix
1/3 cup vegetable oil
3 eggs 
1/2 cup sour cream
3/4 cup buttermilk
2 tsp almond extract
1 cup maraschino cherries, chopped

Almond Buttercream:
1 cup butter, softened (2 sticks)
2 tsp almond extract
4 cups powdered sugar
1/4 heavy cream, use as needed*
1 jar maraschino cherries with stems

Directions for cupcakes

  1. Preheat oven to 350° 
  2. In a large bowl, whisk eggs, buttermilk, oil, sour cream and almond extract until smooth.
  3. In a separate bowl, sift cake mix. (You don't want any lumps) Then stir cake mix into wet ingredients.
  4. Fold in chopped cherries
  5. Fill cupcake liners 2/3 full and bake for 20-23 minutes or until toothpick comes out clean.
  6. Completely cool cupcakes before frosting.

 Directions for frosting

  1. Beat butter until fluffy, about 2 minutes.
  2. Add almond extract and slowly add powdered sugar.
  3. Add cream until you reach desired consistency.
  4. Pipe frosting onto cooled cupcakes ( 1 used a 1M tip)
  5. Make your cupcakes personal by adding stemmed cherries, red sprinkles, etc.
* makes 24 cupcakes
* you can use milk instead of heavy cream but it won't have the same thick consistency.
* store in refrigerator and bring to room temp before serving.

September 9, 2015

Lightened Up Potato Soup

This soup is so delicious, you won't miss all the cream, bacon and cheese.


1 lb of lean ground beef
5-6 cups low sodium chicken broth
3-4 handfuls fresh baby spinach
1 lb baby red potatoes, halved or quartered
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp dried parsley
1/3 cup heavy cream
1 onion, chopped
3 cloves garlic, minced
salt, black pepper, red pepper

  1. Heat olive oil in pot and add beef.  Add salt and peppers to your liking.  Continue to brown the beef until dark brown, not gray. You want all the good bits stuck on the bottom of the pot.  That's where the flavor is.  If you have excess fat, drain it off.  I didn't because I used lean beef
  2. Add onion, garlic and dried herbs to the beef and cook until onions are translucent.  About 10 minutes.
  3. Stir in 5 cups of chicken brown and bring to a boil, scraping up all the yummy bits at the bottom of the pan.
  4. Reduce heat and add baby potatoes.  Cook for about 20-25 minutes or until potatoes are tender.   
  5. Add spinach and cook for a couple minutes.
  6. Stir in heavy cream.  Continue to cook for a couple more minutes.
  7. Ladle in bowl.  Top with sour cream, cheddar, green onions or whatever your little heart desires.  Eat and be merry.

Adapted from Damn Delicious


August 26, 2015

Butter Pecan Cake

2 tbsp unsalted butter
1 1/2 cups chopped pecans
12 oz cream cheese, softened
1/2 cup unsalted butter ( 1 stick), room temp
1 lb powdered sugar
2 tsp vanilla extract

6 oz white chocolate, chopped
1/2 cup boiling water
1 cup unsalted butter (2 sticks)
 4 eggs, separated
1 1/2 cups sugar
1 tsp vanilla extract
1 cup buttermilk
1 tsp baking soda
3 cups sifted cake flour

To make the frosting:

  Melt 2 tbsp of butter in pan, add pecans and cook over medium heat until toasted.  This may take approx. 10 minutes.  Be sure to keep an eye on those suckers! They can go from raw to toasted to burnt very quickly!  Remove from heat and cook completely.
   Beat cream cheese and 1/2 cup butter until creamy.  Gradually add sugar and beat until fluffy.  Stir in buttered pecans and vanilla, cover and chill at least one hour.

To make the cake:

  Put chopped white chocolate in bowl and pour boiling water over the chocolate.  Stir until smooth and set aside to cool.
  Preheat oven to 350°.  Grease three 9 inch round pans and line with wax paper.  Then grease and flour the wax paper.  If you don't do this, you may end up with cake crumbs.
  Combine buttermilk and baking soda and set aside.
  Beat butter until creamy.  Gradually add sugar beating until fluffy.  Add egg yolks one at a time until incorporated.  Stir in chocolate and vanilla.  You may now add the cake flour to the mix alternating with buttermilk.  Make sure to begin and end the flour.  Mix on low until all blended together.
  In another bowl, beat the egg white with stiff peaks form.  Gently fold it into the cake batter.  Evenly distribute the batter to the three cake pans.
  Bake 20-23 minutes or until a tooth pick comes out clean.  Cool the cake in the pans for about 10 minutes.  Then you may turn them out onto a wire rack to cool completely.  This may take approx.  30 minutes to 1 hour.  Frost and enjoy the delicious taste of Butter Pecan Cake.  Store in fridge.  

I only made my cake with 2 layers.  I had a little accident with the third layer.  Oh well, I prefer a higher frosting content on my cake anyway!!

August 19, 2015


Flipping through the channels one rainy day, I came across Good Eats.  Alton Brown has a wacky way of explaining the science behind cooking.  He captivated me with his buttermilk pancakes and here we are...  I tweaked it a little and let me tell you, these are the fluffiest melt in your mouth pancakes I have ever tasted.  You'll never go back to the box stuff again!

Dry Ingredients

2 cups AP flour
1 tbsp plus 1 tsp sugar
1/2 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda

Wet Ingredients

 part 1: 4 tbsp melted butter and 2 egg yolks, mixed together

 part 2: 2 cups buttermilk and 2 egg whites, mixed together

Preheat a griddle pan to 325°.  Mix dry ingredients together in a bowl.  Once the griddle is preheated, you can mix parts 1 & 2 of the wet mixture together.  There is a reasoning behind this.  Trust me and just do it!  At this point, I added 1 teaspoon of vanilla to the wet mixture.  Now you may add the wet ingredients to the dry.  Stir until just mixed.  Warning: Do NOT over mix your batter! Unless you want hockey pucks for breakfast.  Add a little shortening or butter to the griddle or pan and ladle the batter in.  Flip when little bubbles begin to appear.  Throw some on your plate with butter and maple syrup.  If you're from Louisiana, a little Steen's works too.


August 11, 2015

chocolate chip cookies

Chocolate Chip Cookies

  •  2 1/4 cup AP flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup sugar
  • 1 cup packed brown sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 cups chocolate chips (any combo)

  1.  Preheat oven to 375°.  Stir flour, baking soda and salt in bowl, set aside.
  2. Beat butter and sugar together until fluffy and creamy.
  3. Add vanilla and eggs, one at a time until incorporated.
  4. Gradually add dry ingredients to wet mixture.  Stir in chocolate chips ( I use half milk and half semi-sweet).   
  5. Drop by tablespoon onto ungreased cookie sheet and bake for 9-10 minutes or until golden brown.
  6. Cool on wire rack.  Eat and enjoy!

makes 2 1/2 dozen large cookies