I love cookies – I mean, I love practically any yummy treat/dessert…but cookies are just so universal! Who doesn’t know what a cookie is? Who has never had a cookie before? Seriously, someone like that would be hard to find! I thought it would be fun to ask several FABULOUS food bloggers what THEIR favorite cookie recipe was…I mean, who has better recipes than well-practiced, food-loving recipe bloggers, right? Right! So here’s more than 25 favorite cookie reicpes……see if you can make it through without drooling – I didn’t!
- 1 cup Butter, softened
- 2 cups Sugar
- 3 Eggs
- 1 cup Sour cream
- 2 tsp. Vanilla
- 2 tsp. Baking soda
- 2 tsp. Baking powder
- 6 1/2 cups Flour
- 1/4 tsp. Salt
- 1/2 stick Butter, softened (4 tbsp)
- 3/4 cup Brown sugar
- 1 1/2 tbsp. Cinnamon
Another note – after making this post, I can’t get these cookies out of my head, so I’m off to make them….again!
Do you like chicken salad sandwiches? I do! They’re just so….versatile? Is that a good word for them? I think so, let’s stick with that…..Chicken Salad Sandwiches are versatile! I mean, you can just change one little ingredient…..take something out, throw something in….and it’s a whole new experience of taste. Perfect for trying to add variety to sack lunches (or lunches here at home). Another reason I love them is that you can just cook and shred/cube a whole bunch of chicken at once, then during the week make a variety of meals. Perfect for us busy women!
Nutty Chicken Salad Sandwich
3/4 cup Chicken breast, cooked and cubed
1 1/2 tbsp. Mayo or Miracle Whip
1 tbsp. Sour cream
1 tbsp. Tarragon, flakes or chopped
1 Celery stalk, chopped
2 tbsp. Almonds, chopped
1 Baguette or large roll
1 leaf Lettuce
Combine everything (except the roll/baguette and lettuce) together in a bowl.
Scoop onto your choice of roll or baguette. Top with lettuce, cut in half, and enjoy!
Notes: This makes 1 sandwich
11 cups Popcorn, popped
2 tsp. Sugar
1 tsp. Ground cinnamon
2 cups Dried banana chips
1 cup Dried raisins or cranberries (I use craisins)
1 cup Chocolate chips
1 cup Nuts of choice (pecans, walnuts, etc.)
Nonstick cooking spray
Pour the popped popcorn into a large bowl, removing any unpopped kernels.
Coat lightly with the cooking spray, tossing a few times and respraying.
In a small bowl, mix the sugar and cinnamon. Pour over popcorn and toss to coat.
Add the bananas, raisins/cranberries, chocolate chips and nuts. Stir to mix.
Store in an airtight container for up to a week.
4 medium-sized apples, peeled and sliced
1/2 cup packed Brown Sugar
1 tsp. Ground Cinnamon
1/4 tsp. Nutmeg
1 tbsp. Butter
Mix the brown sugar, cinnamon and nutmeg in a large bowl (a ziploc bag works great, too). Add the apple slices and toss to coat entirely. In medium sauce pan, cook the butter and apples over medium heat for 8-10 minutes, or until apples are tender, stirring occasionally. Enjoy!!!
As I’ve mentioned before, my family isn’t great about eating our veggies, so I like to find ways to ‘play them up’. This recipe made the zucchini so flavorful and delicious, we ate it all in one sitting (even though I had planned to have enough to include in my hubby’s lunch the next two days)! The sweet onion dip could be used for so many things, also!
3 medium Zucchini, skins on, cut into 3″ long sticks
Sprinkling of salt
1 cup Breadcrumbs
1/2 cup shredded Parmesan cheese
2 tbsp. Italian seasoning
2 large Eggs, beaten
Preheat the oven to 425 Degrees.
Mix the breadcrumbs, salt, Parmesan cheese and Italian seasoning in a bowl. Put the eggs in a separate bowl.
Dip the sticks in the egg, then the breadcrumb mixture, covering completely. Place on a sprayed or lined baking sheet.
Bake for about 10-15 minutes, turn over, and continue another 5-10 minutes. You’ll know they’re done when the coating is nicely browned.
Sweet Onion Dip
1 tbsp. Butter
1 medium Sweet Onion, peeled and sliced
2 tbsp. Cider vinegar
2 tbsp. Honey
1 tbsp. Mustard
1 cup Mayo (or Miracle Whip)
Salt and Pepper, to taste
In a frying pan, melt the butter over medium heat. Add the onions, stirring occasionally. Cook about 10-15 minutes, or until the onion has softened and caramelized. Remove from the heat and add the cider vinegar.
Place the onions with vinegar, honey and mustard into a blender. Blend until smooth. Stir in the mayo, salt and pepper until combined. Store covered in the fridge until ready to serve.
Notes: This makes about 3 dozen zucchini sticks and 1 1/2 cups of the sweet onion dip.
My family loves fruit, especially the kids. Not so big on the veggies, but that’s another story. It’s difficult, though, to keep fresh fruit for too long (you know how easily apples roll to the back of the fridge then get yucky?), plus then you have to cut it freshly which takes time. I don’t always have time before snack to get it ready….I just want it to go from cupboard to plate easy and quick! So dried fruit is a common snack at our home, but it is so EXPENSIVE! Plus, all of those additives that my kids really don’t need. Because of this, I’ve been dreaming of getting a dehydrator…..a dream that has yet to come true, but oh well! Now that I’ve learned how to make homemade fruit leather without a dehydrator, I can keep it more healthy AND easily stored and accessible. LOVE IT!
Fruit – in this case I used 5 large Mangoes
Sweetener, such as honey, sugar or agave
Preheat oven at 150 degrees, or as low as it will go.
Place good parchment paper or a baking mat on a baking sheet.
Cube or slice the fruit.
Place fruit and sweetener in a blender. Blend until smooth.
Pour mixture on baking sheet.
Bake for 6-8 hours. You can tell it’s done when the center of the mixture isn’t sticky.
Let cool, then gently remove from pan.
Use a pizza cutter or knife to cut it into strips (or squares, whatever you prefer). Roll up, if desired.
Store in an airtight container, up to a month (from what I’ve heard from others….ours is eaten within a couple weeks!)
- 1 can (8 count) Flaky Biscuits (Pillsbury or generic)
- 1 1/2 cups Maple Syrup
- 1/3 cup Brown Sugar
- 2 tsp. Nutmeg
- 2/3 cup Sugar
- 1/3 cup Ground Cinnamon
- In a medium sauce pan, bring the maple syrup and brown sugar to a simmer.
- Open the can of biscuits, cutting each into fourths. Roll each piece into a ball.
- Place the biscuit balls into the syrup mixture. They will puff up, so be sure to leave room!
- Cover and let them simmer until they’ve doubled in size, turning occasionally to cover all sides with the syrup.
- Remove the balls from the heat and allow to cool.
- Mix the nutmeg, sugar and cinnamon in a bowl. Carefully roll each ball in the sugar mixture so it’s nicely coated and crunchy.
- Place the bites into a bowl, and drizzle with the remaining syrup mixture. Enjoy!
I was flipping through a book and saw all these cute food creations, and came across a frankenstein egg. So cute! I decided to make my eggs look like monsters…and the kids LOVED IT!
You can really get creative with this, just using what you have around the pantry and base it on what your kids’ tastes are. You could even color them for some more unique monsters….but I’m not a huge fan of dying eggs.
Here’s what I did for this time:
- Hard boil some eggs.
- Add eyes: I used cut olives.
- Add a mouth: cut a slit in the eggs, possibly adding a tongue such as tiny celery sticks or green peppers. (my boys say monsters have green tongues, not pink like us….okay!)
- Is the monster bald or hairy? Ours was hairy, with bacon bits sprinkled up top.
Now you could add tons more, this was just a basic fun thing for us to quickly do for snack. AND THEY ATE IT!!!!
So we went to Disneyland last month with the ENTIRE family (jealous? Just wait, you may not be). I’m talking my hubby, kids and me, plus my parents, four sisters plus two brother-in-laws, two nieces, and my nephew. Crazy, I know! We all rented a large home nearby the park, and it was fantastic. The rooms were all a different Disney theme, there was a huge Rapunzel mural on the wall, it was just darling. Plus, our own pool and hot tub!
We seriously were planning this vacation since last summer, we were that excited! So you would think it would’ve been the perfect vacation, right? Oh, no, ma’am! My family got the flu. For pretty much the entire vacation. We spent two days driving there, and enjoyed the beach one day. So far, so good. Then our first day at the park we make it to mid-afternoon when it hits. Superman starts throwing up….right as we’re getting off the Jungle Cruise ride. So we go back to the house, unsure what’s going on. That night, Batman starts in on it. Days 2-3, Batman and then Green Lantern take turns…..even if we tried the park because we think they’re recovered, someone would end up covered in yuckiness. Day 3-4, my turn, lucky me! Day 5 is Flash and Wonder Woman. Then two day drive home.
So not the best vacation ever, especially after getting excited for it almost a year ahead of time, but it definitely could have been worse. We got to see family, have SOME fun at the parks with the kids, the beach was good, and we took turns staying at the house with the sick ones and the others going to the park. My family was also extremely sweet and helpful, taking Wonder Woman with them often so we could handle the boys, and my mom even stayed with her at the house Friday morning so we could have a bit more time on our last day. I’m sure if/when we go again, I’ll be pointing out in remembrance “that’s where so-and-so threw up”. Awww, memories!
Mickey Mouse Oreo
Oreo cookies (double stuffed or original, doesn’t matter)
White chocolate chips
Red frosting (I did vanilla frosting with red food coloring)
Spread the frosting on the bottom half of each Oreo. Put two white chips for the pant buttons. Love it!
Notes: you can also use milk chocolate chips as ears at the top of the Oreo. I just happened to be out at the time.
- 1 cup Margarine, softened
- ¾ cup Granulated sugar
- ¾ cup Brown sugar, firmly packed
- 2 Eggs
- 1 tsp. vanilla extract
- 2 ¼ cups All-purpose flour
- 1 tsp. Baking powder
- 1 12-ounce package Vanilla milk chips
- 1 12-ounce package Chocolate milk chips
- 2 cups Dried tart cherries
- 1 cup coarsely chopped pecans or walnuts
- Preheat oven to 350 F. Grease a 9×13 baking pan, set aside.
- Combine margarine, sugar and brown sugar in a large mixing bowl. Beat on medium until well blended. Add eggs and vanilla to sugar mixture. Mix in.
- In separate bowl, combine flour and baking powder, then slowly add to mixture. Stir in milk chips, cherries and nuts.
- Spread evenly into pan. Bake for 20 minutes, or until lightly brown. Let cool before cutting.
Notes: I used a fork to mix instead of an electric mixer, and it worked great, plus easier to clean. We serve this warm with vanilla ice cream over it; a nice little fruit and chocolate addition!