White Chocolate Macademia Nut Cookies

After much looking I finally found my recipe for these!
1/2 cup butter
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces white chocolate, chopped
1 (6.5 ounce) jar macademia nuts, chopped

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

Troublesome Brownies

I have made these many times with many different toppings mixed in and they have NEVER failed me! Tonight we added in peanut butter M&M's. It is Mother's day tomorrow, after all! People always ask me to make more. If you can find those Andes mint pieces, they are a big hit on here.

INGREDIENTS

• 1 cup butter, melted
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Chocolate Peanut Butter Cookies

These are definitely Phil's favorite cookies that I make. He could eat an entire batch all on his own! Surprisingly very close to the recipe on the back of the bag, just a bit less butter actually makes a better cookie! Who would have thought, right?

2 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1c butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

Directions

1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.
2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely (okay, not completely... they're REALLY good warm!)

Cinnamon French Toast

A big hit with us, the secret is to make french toast but use cinnamon bread (NOT cinnamon raisin... just cinnamon).
Egg batter:
5 eggs
1t vanilla
1/4c milk (or so)
Mix to blend and submerge each piece of bread for a few seconds before putting on a warm griddle. Flip when slightly browned and cook other side. Serve with fruit or powdered sugar or syrup.