Alyssa's 7-minute Chocolate Chip Cookies

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I don't know anyone who doesn't love a GREAT chocolate chip cookie.  A couple of years ago, I was lucky to be at my husband's grandmother's home when I got to try my sister-in-law's cookies.

These cookies are UNBELIEVABLY soft, chewy and delicious.

I am so so glad she is apart of our family and came with this super awesome cookie.

I've made chocolate cookies before, but I can say without shame that mine were never this soft and moist.  The best part is that they stay that way.  That's saying a lot since I live in Utah.

Thank you Alyssa for allowing me to share with the world your recipe.

Alyssa's Chocolate Chip Cookies

3/4 C. sugar

3/4 C. packed brown sugar

1 tsp. vanilla extract

2 sticks of margarine or soften butter

2 eggs

1 tsp. baking soda

1 tsp. salt

3 C. flour

1 package of semi-sweet chocolates

Preheat oven to 375 degrees.

1.  Combine sugar, brown sugar, vanilla & margarine.  Cream these together.

2.  Add eggs, baking soda, & salt.  Mix until blended

3.  Gradually add flour a little bit at a time.

4.  Mix in chocolate chips.

5.  Drop by spoonfuls on a cookie sheet.

6.  THIS IS THE KEY!!!!!  Bake for no more than 7 minutes!!!

Red White & Blue Honey-Butter Cookie Pie

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I've always wanted to make a super awesome 4th of July dessert, but have never tried.  With it just under a month away, I thought I would give it a go.  This scrumptious pie I had to put the thinking cap on.  I wanted to create my own cookie dough and cream cheese base.  It turned out beautiful and YUMMY!

Red White & Blue Honey-Butter Cookie Pie

Honey-Butter Cookie Dough

• 1/3 C sugar
• 1/3 C soften salted butter (soft enough that you can work with it, but still cold. Margarine works awesome too!)
• 1 egg
• 2/3 C honey
• 1tsp. butter emulsion (or extract)
• 1/4 tsp. salt
• 1 tsp. baking powder
• 3 C. all- purpose flour

1. Preheat oven to 375 degrees.

2. Mix the sugar, butter, egg, honey & butter emulsion (extract) together.

3. Stir in the dry ingredients.  Adding the flour a little at a time.  When a soft ball is formed, wrap in plastic wrap and refrigerate for 30 min or longer.

4.  When dough is cold and pliable like play dough, roll out on to parchment paper, getting the circumference you desire. (rolled my dough on to parchment paper I had measured to my pizza stone.  I know it's not "proper" but I used the lid of one of largest pots to get the perfect circle.) Peel the excess off and bake for 10-12 minutes. Let cool completely before frosting.

Cream Cheese Spread
(Below are the amounts I used for this size pie.  Heck use the extra to dip the rest of the strawberries in.) 

• 1 1/2 package cream cheese
• 1/4 C lemon juice
• 1 1/2 C of powdered sugar

1.  With mixer, blend all the ingredients together.  Make sure you add the sugar in a little at a time.  Adjust the amount of lemon juice and sugar according to taste.

2.  Once cookie is completely cooled, spread the cheese mixture all over the cookie.  Leave about 1/2-1in. of cookie unfrosted from the edge.

Berry Assembly

1.  Use whatever berry you like.  I started on the outside and worked my way to the center.  2 rows of blueberries, the 2 rows of sliced strawberries (us an egg slicer to get even cut thicknesses), then I filled the middle with the rest of the blueberries.  And just to make it pretty I used my cookie press to make the flower (I pressed some of the cream cheese spread onto a piece of parchment paper and set it to freeze and then placed it on top.)

Viola!!!

Happy 4th of July!!

Sweet Italian Tomato and Havarti Cheese Salad

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Summer is now in full swing, temperatures are rising and there is nothing like a refreshing salad to cool things off a bit.  In our family we love cold little grape tomatoes and Havarti cheese.  This recipe combines our two loves and is great for a summer barbecue.  Gotta love a fast and fabulous salad!!

Sweet Italian Tomato & Havarti Cheese Salad

* 4 Cups washed and halved grape tomatoes
* 8 oz cubed Havarti cheese (I used a garlic Havarti in this salad)
* 1/2 Cup of Bernstein's Cheese & Garlic  Italian Dressing & Marinade
*  1 1/2 Tbsp. of dry parsley
*  1/12 Tbsp. of Splenda (or you can use any sweetener you like, same ratio)





1.  Simply toss the tomatoes, cubed cheese, marinade, parsley and Splenda in the bowl and stir together well.

2.  Let chill in the fridge for minimum of 30 minutes or overnight.  Serve chilled.

YUM!!!

Let us know how you like this tasty dish.

"Tweet" Jewels

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So I thought about designing a line of jewelry for my etsy shop.  So I have been dabbling in with the pieces below. 

What do you think?

Don't forget to leave a comment on what you think about these.  Thanks. 

Fried Chicken & Mozzarella Ravioli and Mustard Sauce

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I am not a person who likes to fry things a lot, but today, I was craving fried ravioli for lunch.  I didn't have any in my food storage, so I stopped by NPS and they just so happen to have unfrozen Pasta Prima Ravioli on sale.  SCORE!!  I picked up a package and off to home I went.

I have never made fried ravioli, but hey I like to try new things.

 This was easy and DANG GOOD!!!


Fried Grilled Chicken & Mozzarella Ravioli with Mustard Sauce

• 1- 8oz. package of fresh ravioli (I used Pasta Prima 100 % Natural Grilled Chicken & Mozzarella Ravioli, I'm sure you could use any fresh ravioli you like.)
• 4 Cups vegetable oil
• 2 Tbs. Natural Stone Ground Mustard
• 1 Tbs. Agave Nectar

1. Heat oil in a sauce pan to med. high.
2. Once oil has reached desired temp.  gently drop ravioli in oil.
3. With a skimmer spoon gently roll ravioli in oil, making sure both sides are becoming a golden color. (This happens fairly quick, 45 seconds to a minute.) Then remove and place ravioli on a plate lined with a paper towel to collect the excess oil.  (I did this in two batches)
4. While those are resting, in a smaller bowl simply mix the 2 Tbs. of mustard with the 1Tbs. of Agave Nectar. And your done.  (The ration for the sauce is completely my tastes, you can add or subtract whatever you like.)

I hope you enjoy.  Thanks for droppin' by.