Best Big, Fat Chewy Chocolate Chip Cookie & Cookies and Cream Sundae

I love this cookie from allrecipes.com. I have made them several times and they are always good. I like my chocolate chip cookies on the soft side and sweet and these are perfect for my taste. I think it is the larger proportion of brown sugar. I did have to add about 1/4 cup more flour than called for in the recipe. I will post some notes at the bottom.

Best Big, Fat, Chewy Chocolate chip cookie

2 cups all purpose flour (plus more if dough is too sticky)

1/2 tsp. baking soda

1/2 tsp. salt

3/4 c. unsalted butter, melted

1 c. packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semi sweet chocolate chips

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

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

3. 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 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. I was able to fit about 6 on one pan.

4. Bake for 15 to 17 minutes 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.

*Note- When I went to put the cookies on the sheet they were very sticky. I could tell they probably wouldn't turn out so I added flour a little at a time until the dough was no longer sticking to my hands. Just be careful not to add too much. *

As if a big cookie wasn't enough I had an irresistable craving for hot fudge and ice cream tonight. I have made the giant cookies in a pie plate and topped with ice cream but even if my whole family has some we always end up wasting half of it. It just doesn't taste as good once the cookie is cooled. Then I remembered this Sundae I had at Disneyland. This is my attempt.

2 freshly baked chocolate chip cookies

enough vanilla ice cream for 1-2 people

whipped cream

hot fudge sauce

mini chocolate chips

I like this best when the cookies are fresh out of the oven. As soon as they have cooled for a minute or two transfer them to a bowl or plate. Top with ice cream, hot fudge and whipped cream. Garnish with mini chocolate chips and a cherry. It doesn't get any better than this.

Claim Jumper's Lemon Bar Brulee

This is a keeper. I can't say enough about this recipe. Julia took my family and I to Claim Jumper in Las Vegas which was absolutely fabulous. I am such a chocolate fan ,we ordered their Motherload Chocolate Cake and then this to split. This got devoured and the chocolate cake was hardly even touched. As soon as I got home I hopped on the internet to see if there was a copycat recipe. To me this tasted just as good as theirs. I don't care for the raspberry sauce so I never make it. This is one of my all time favorite desserts. Really.

Lemon Bar Brulee

Crust
1 cup all purpose flour
1/4 c. white sugar
1/2 cup butter, softened
1/4-1/2 c. chopped pecans (depending on how much you like)

*I added pecans to the crust because it seemed like they had nuts in theirs at Claim Jumper*

Filling
8 oz. cream cheese
1/3 c. white sugar
2 tablespoons lemon juice
1/2 c. heavy whipping cream, whipped

Lemon Layer
1 jar 11 oz. lemon curd

Brulee Topping
1/3 cup brown sugar, packed

Fresh Raspberry Sauce
12 oz. frozen unsweetened raspberries, thawed
1/3 cup sugar (more as needed)
1 cup water
1 1/2 tbsp cornstarch

Preheat oven to 350 degrees.

For the crust: In a medium bowl, stir together all purpose flour and sugar. Cut in butter until the mixture is crumbly. Press firmly into the bottom of a 9 x 9 baking pan. Bake for 15 minutes in the preheated oven, until firm and slightly golden. Set aside to cool.

In a bowl, beat cream cheese, sugar and lemon juice. Whip cream, and fold into cream cheese mixture. Spread in pan over shortbread crust. Place in refrigerator until chilled througout, approx. 30 minutes.

After cheesecake is set, top with lemon curd and smooth surface. (The lemon curd is an extremely thin layer but don't worry it has tons of flavor) Put back in refrigerator until ready to serve.

You can either use a brulee torch for the topping or follow these directions.

Preheat broiler. Press brown sugar through strainer over lemon curd to cover completely and evenly( I have found the more even you get it the better. It also helps to really pack it down with your hands so it is smooth. If you have any chunks sticking up they will burn)Watching closely, broil 4 to 6 inches from heat source until sugar bubbles and caramelizes, about 2 minutes.

For the raspberry sauce: Puree raspberries in blender with water until smooth. Strain into small saucepan, pressing puree through mesh. Whisk sugar and cornstarch into sauce. Cook all ingredients together over medium high heat until thickened and clear.

Remove from heat and add more sugar if necessary and set aside to cool slightly before serving. Cover and chill until ready to use.

Serve at room temperature with a drizzle of raspberry sauce on plate and a side of sweetened whipped cream.

Sour Cream Burritos

This is another delicious recipe of my Mom's. She was and still is an excellent cook and always had a big hot meal on the table. I didn't realize how much work she put into feeding us until I grew up and had a family of my own. This was one of my favorite meals growing up. I haven't made it in awhile just because it makes SO much but this would be great for Father's Day or Cinco de Mayo . It is quite similar to a beef enchilada. The round steak is really tender (make sure and use meat tenderizer) and gets its flavor from garlic and tomatoes. The pinto beans and diced green chilies are a perfect addition, plus a whole lot of yummy, creamy sour cream. Tonight I used smaller tortillas and halved the recipe and made them more like enchiladas. It made 10 enchiladas so you can imagine what they are like with the big tortillas. See the bottom for my notes.

Sour Cream Burritos

from My Mom

1 head lettuce, shredded (optional)

1 tbsp vegetable oil

1 large onion, diced

1 1/2 tsp. salt

2 cans 4 1/2 oz. diced green chilies, drained

2 cans 10 1/2 oz. mild enchilada sauce

1 can 15 oz. pinto beans, drained

8-10 burrito size flour tortillas

2 1/2 lbs. round steak or 2 lbs. ground beef

1 14.5 oz can diced tomatoes

3 cloves garlic, mashed

2 beef bullion cubes

2 lbs. shredded, mild cheddar cheese

3 8 oz. cartons sour cream

Cut round steak into 1/2 in cubed and slowly brown in oil. Stir in tomatoes , onion, garlic and salt. Simmer for 1 hour. Stir in bullion cubes until dissolved. Mix in chilies and pinto beans. Cover and simmer for another 20 minutes.

Warm enchilada sauce. Dip each tortilla into sauce (very messy). Spoon meat mixure across center of tortilla. Generously top with sour cream. Overlap tortilla edges turning folded side to bottom. Put in casserole dish. Spoon remaining enchilada sauce on top. Sprinkle with cheese. Place in 350 degree oven until sour cream and cheese melt and bubble about 20-30 minutes. Remove from oven. If desired top with shredded lettuce, olives and more sour cream.

*I usually use less sour cream. Maybe 2 containers instead of 3. Also, I usually sprinkle meat tenderizer on the round steak. If you do this omit the salt because it will be too salty if you don't.*

Crunchy Caramel Apple Pie

Julia made this a couple of years ago at Thanksgiving. It is one of my favorite apple pies. I love the crunchy topping with the drizzled caramel. It's especially good warm with vanilla ice cream and additional caramel topping.

Crunchy Caramel Apple Pie

1 homemade pie crust or 1 pilsbury ready made refrigerated pie crust

1 cup packed brown sugar

1/2 c all purpose flour

1/2 c quick cooking rolled oats

1/2 c butter

1/2 c granulated sugar

3 tablespoons ground cinnamon

1/8 tsp salt

6 cups thinly sliced, peeled cooking apples

1/2 c. chopped pecans

1/4 c. caramel ice-cream topping

1. Ease pastry into pie plate, being careful not to strech pastry. Trim and crimp edges as desired.

2. For crumb topping, stir together brown sugar, 1/2 c all purpose flour, and the oats. Using a pastry blender, cut in butter until the topping mixture resembles coarse crumbs. Set aside.

3. In a large mixing bowl stir together the granulated sugar, 3 tbsp. flour, the cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry lined pie plate. Sprinkle crumb topping over apple mixture.

4. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings.

If desired serve with ice cream and additional caramel syrup.

Weight Watchers Taco Soup

My Mom used to make a soup when I was growing up called Mexican soup. It was one of my favorites. I found this on Recipe Zaar and it tastes a lot like it. Don't let the diet part scare you. If you didn't know it was a diet recipe you would never guess. It's delicious garnished with chips, avocado and sour cream.

Weight Watcher's Taco Soup
Recipe Zaar

1 lb. extra lean ground beef
1 large onion, diced
2 15 oz. cans chili beans
1 15 oz. can zesty chili beans
1 15 oz. can black beans, drained
1 15 oz can corn, undrained
1 15 oz. can tomato sauce
1 1/2 cups water
1 4 1/2 oz. can diced green chilies
1 package taco seasoning mix
1 envelop ranch dressing mix (dry)

Brown meat and onion. Drain and add remaining ingredients. Bring to a boil then reduce heat and simmer 30 minutes. 2 points per cup.

We like to eat ours with corn or tortilla chips, cheese, sour cream and diced avocado.

Posted by: Sallie

Pistachio Jello Salad

This is one of my favorite jello salads and it's super easy.

Pistachio Jello Salad

1 large 3.9 oz. pkg. pistachio pudding mix

1 8 oz cool whip

1 20 oz. can crushed pineapple, drained

1 cup mini marshmallows

Stir dry pudding mix into cool whip. Stir in pineapple and mini marshmallows. Refrigerate and allow to chill for at least 1 hour.

Strawberry Freezer Jam

I first tasted this at my friend Andrea's house. When I found out how easy it was to make, I started making it all the time . It is on the package of sure-jell pectin. My kids don't want to eat store bought now jam now.


Strawberry Freezer Jam


2 cups crushed strawberries (I puree mine in blender or food processor because we don't like chunks)


If you like chunks use your food processor or blender on pulse to finely chop the strawberries.



4 cups sugar



1 box sure jell pectin




3/4 cup water






1. Prepare fruit as desired in blender or food processor



2. Measure exact amounts of fruit into large bowl



3. Add exact amount of sugar into berries. Mix well and let stand 10 minutes.



4. Stir one box pectin and 3/4 c water in small saucepan. Bring to a boil on high heat, stirring constantly. Remove from heat.



5. Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.



6. Pour into prepared containers leaving 1/2 in. space at top for expansion during freezing.



7. Let stand at room temperature 24 hours until set.