Best, BIG, Fat, Chewy Choc. Chip Cookies

I have got to TRY these...love finding yummy new cookie recipes!

{recipe from} Your home based Mom

Best, Big, Fat, Chewy Chocolate Chip Cookies

2 cups all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 Tbsp. vanilla extract

1 egg

1 egg yolk

2 cups chocolate chips (I use 1/2 white and 1/2 milk chocolate)

Preheat the oven to 325 degrees. Grease cookie sheets or line with parchment paper.

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

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. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15-17 minutes (depending on size of cookie) 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.

better-than-ever-cheesy Meat Lasagna

{recipe from} Kraftrecipes.com

What You Need!

3/4 lb. extra-lean ground beef

3 cloves garlic, minced

1-1/2 tsp. dried oregano leaves

1 jar (26 oz.) spaghetti sauce

1 large tomato, chopped

1 egg

1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

1/4 cup KRAFT Grated Parmesan Cheese

9 lasagna noodles, cooked, drained

1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

Make It!

HEAT oven to 375°F.

BROWN meat with garlic and oregano in large saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes.

MIX egg, cottage cheese and Parmesan. Spread 1/2 cup spaghetti sauce mixture onto bottom of 13x9-inch baking dish. Top with layers of 3 noodles, 1 cup cottage cheese mixture, 1/2 cup mozzarella and 1 cup remaining sauce. Repeat layers. Top with remaining noodles and sauce; cover.

BAKE 30 min. or until heated through. Uncover; top with remaining mozzarella. Bake, uncovered, 5 min. or until mozzarella is melted. Let stand 5 min. before serving.

TWO AMAZING {sounding} RECIPES

I just love when I come across new sugar cookie recipes and new and different things, like Ditzy Blonde Cake.....sounds delicious..I can't wait to try these both...thanks Jamie!

{Recipes from Jamie Mitchell}

Amanda's Amazing Sugar Cookies II

(pwrecipes)

1 1/2 cups butter

2 c. sugar

2 whole eggs

2 yolks

2 t. almond extract

4 t. vanilla extract

4 cups all purpose flour

1 t. salt

1 t. baking powder

Beat butter and sugar together (2min). Add eggs and yolks one at a time. Add in extracts. Stir together dry ingredients. Add in 1 cup at a time, mix JUST until incorporated. DO NOT OVER MIX!!! Wrap in clear wrap and place in fridge for one hour.

When ready to bake, bring dough out, let it sit for a minute to warm up a bit, LIGHTLY flour counter, roll out and cookie cut away.

Parchment line your sheets and bake at 350 for 6-8 min. You want them to remain practically blond in color when you take them out.

The ICING you should use:

So easy! Can't remember where I got the recipe, but I've adjusted it a bit.

1 cup powdered sugar

2 T. half and half

1 1/2 T. corn syrup (I used BUTTER SYRUP I made from scratch, recipe to follow)

1/4 t. almond extract

Stir. Frost. Let dry.

Ditzy Blonde Cake

1 box yellow cake mix

3 whole eggs

1 cup milk

1 stick melted butter

1 t. vanilla

1 bag mini marshmallows

2 cups brown sugar

1 cup evaporated milk

3 T white corn syrup

5 T butter

1 t. vanilla

Preheat oven to 350. Spray 9x13 glass pan with nonstick spray. Mix the first 5 ingredients (cake - vanilla) on low until dry is incorporated. Then increase to medium and mix a min or two. Pour batter in pan. Bake 25 minutes. When done take out of oven and cover with mini marshmallows (not the entire bag, but close!) Put back in the oven for 3-5 minutes depending on your oven...you want the marshmallows soft and melty with just the faintest bit of brown on top of most. Cool completely. Then make the butterscotch: Put in glass bowl brown sugar-butter and microwave for 1 min at full power. Stir. Microwave for 1 minute at 50% power. Stir. Microwave at 50% power again for 1 minute. Stir. Add in 1 tsp vanilla extract.

Pour butterscotch over top of cake allowing it to completely cover the top. There will be some sauce (or A LOT!) left over. Serve cake with the additional butterscotch.

Ice Cream Sandwich Dessert

We made this for YW the other night and OH MY GOSH...it is so good!

Ice Cream Sandwich Fudge Dessert
Layer 12 ice cream sandwiches on the bottom of 9x13 pan.
Mix fudge topping:
1 C. Semi sweet chocoalate chips
1 Cube of butter
1 1/3 C. Evaporated milk
2 C. powdered sugar
Melt chocolate and butter on medium heat. Slowly stir in milk and powdered sugar. Bring to a boil. Boil 5 to 6 minutes until thickens. Take off heat and add 1 tsp. vanilla.

Let Fudge cool. Then layer it on top of ice cream sandwiches.

Mix 1 8 oz. Cool whip with half a bag of crushed oreo cookies. Layer on top of fudge. Sprinkle with a few crushed cookies and serve with one oreo cookie on each dessert.

Banana Bars

{Image from} Taste of Home


Banana Bars
Cream:
1/2 cup margarine
1 1/2 cup sugar

Add:
2 eggs
1/2 pt. sour cream
2 ripe bananas
1 tsp. vanilla
1 tsp. soda
1/2 tsp. salt

Add: 2 cups flour
Grease and flour plan
Bake 25 minutes at 350°
Cool and frost with Cream cheese Frosting!

Cream Cheese Frosting:

1 package (8 ounces) cream cheese, softened

½ cup butter, softened

4 cups confectioners' sugar

2 teaspoons vanilla extract