Chewy Choc. Chip Cookies w/Heath bits

Chewy Chocolate Chip Cookies
2 C plus 2 T flour
1/2 t baking soda
1/2 t salt
12 T butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 C granulated sugar
1 large egg + 1 egg yolk
2 t vanilla extract
1 1/2 C semi-sweet or bittersweet chocolate chips
** She added Heath bits and so did I, it's makes them WAY yummy**

Heat oven to 325 degrees. Adjust oven racks to upper- and lower- middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

Shape with a standard sized cookie scoop and place on a parchment-lined cookie sheet (or a silpat). Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 10-13 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.

Peanut Butter Fudge

{Recipe From} Bakerella
Peanut Butter Fudge

3 cups sugar
3/4 cup margarine (I like Parkay)
2/3 cup evaporated milk
1 tsp vanilla
6 oz package semi sweet chocolate pieces
7 oz. jar Marshmallow Creme (I like Kraft)
1/2 cup peanut butter (I like Jif)

1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated milk in a medium pot.
2. Bring to full rolling boil, stirring constantly.
3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.
4. Remove from heat and stir in chocolate pieces until melted.
5. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Beat until well blended.
6. Pour into greased 13 X 9 pan.

Repeat with remaining ingredients substituting peanut butter and spread over chocolate.
Then, cool at room temperature and cut into squares.

Hot Southwest Bean Dip

{Recipe from} The Sister's Cafe

Hot Southwest Bean Dip
1 LB sausage
1 med onion
1 tsp garlic salt
1-7oz can green chili salsa (Salsa Verde)
2 Tb sliced black olives (I never measure-just sprinkle on top)
1 cup Monterey Jack cheese
1/4 tsp hot pepper sauce
1-30oz can refried beans
1 small can chopped green chilis
1 cup sour cream
1-2 green onions, sliced
1 cup cheddar cheese
1-2 avocados, chunked

Brown sausage, onion and garlic salt. Drain fat. Stir in hot sauce. In a 13-15" platter, layer beans, meat mixture, green chilis, sour cream, green salsa, green onions, both cheeses and olives. Bake at 350 for 15-20 minutes until hot and cheese is melted. Top with avocado chunks and serve with torilla chips. Yum!

Sugar Gems

Can you tell I LOVE sugar cookies???  I think it's about time for a marathon sugar cookie bake off!  I think these all sounds so yummy!

{recipe from} Sisters cafe
Sugar Gems
Cream together:
1 cup powdered sugar
1 cup sugar
1 cup oil
1 cup real butter
2 eggs
1 tsp vanilla

Add:
5 cups flour
1 tsp cream of tarter
1 tsp salt
1 tsp soda
Mix all ingredients well. Roll into golf size balls and place on cookie sheets. Flatten with bottom of glass dipped in sugar. These are very good frosted.

Bake at 350 for 12-14 minutes. Cool and frost with sugar gem frosting.

Sugar Gem Frosting
2-2 ½ cups powdered sugar
½ cup oil
2 tsp flavoring (almond, vanilla etc.)-I prefer 1 tsp of almond
3-4 Tbsp milk
Coloring if wanted
Mix well and add a little more milk or powdered sugar to get the right consistency.

Soft Sour Cream Sugar Cookies

{Recipe & Pic from} The Sister's dish

Soft Sour Cream Sugar Cookies

Ingredients:
1 cup shortening(I use Crisco)
2 cups sugar
1 cup sour cream
1 t. vanilla
2 eggs
4 1/2 - 5 cups all-purpose flour
pinch of salt
1/2 t. baking soda
2 t. baking powder

Directions: Mix first 5 ingredients together. Stir 4 1/2 cups flour, salt, baking soda and baking powder together in a separate bowl. Add dry ingredients to the wet ingredients and mix. Add additional 1/2 cup flour if needed. Works best if you refrigerate the dough for one hour. Roll, cut and bake cookies at 400 degrees until just barely light golden brown on the bottom, ~10 minutes. After cookies have cooled, frost and decorate.



Butter Cream Frosting
Ingredients:
2 lb. powdered sugar
1/2 cup butter (1 cube), melted
2 t. vanilla
1/2 cup evaporated milk
1/4 t. salt
food coloring, if desired

Directions: Beat all ingredients together until smooth. This frosting is great on sugar cookies and also great on cinnamon rolls.

Easy & Fast Melt in your mouth Sugar Cookies

{recipe & pic from} The Sister Cafe 

Almond (or Lemon) Sugar Cookies

adapted from Your Home Based Mom via Frosted Bake Shop

1 cup butter, softened

3/4 cup sugar

1 tsp. almond OR lemon extract

2 cups flour

1/2 tsp. baking powder

1/4 tsp. salt

Glaze: 1 1/2 cup powdered sugar, 1/2 tsp. almond or lemon extract, 4-5 tsp. milk

Preheat oven to 400 degrees. Mix butter, sugar and extract in a large bowl. Mix well, about 1 to 2 minutes.

Add remaining ingredients. Beat 1 to 2 more minutes. Roll dough into 1 inch balls. Place 2 inches apart on cookie sheet and flatten balls to 1/4 inch thickness with the bottom of a floured glass dipped in sugar.

Bake at for 7-9 minutes or until edges are very lightly browned. I like mine almost under-baked, remember they stiffen up as they cool. Cool 1 minute.

Stir together glaze ingredients with a wire whisk. Decorate cooled cookies with glaze and sprinkles.