I originally posted this back in May, but it still stands as my favorite cookie recipe!

When I was a little girl, I had a friend who's grandma always made us chocolate chip cookies.  It was the best cookie ever - and believe me, I know my chocolate chip cookies!  I've always wished for her recipe since I've never had one that was quite the same as hers.  Well, I've finally found it!

Melissa, my wonderful real-life friend sent me this recipe.  Thank you, Melissa!  You've added a treasure to my recipe collection!!

AMISH COUNTRY CHOCOLATE CHIP COOKIES

2 sticks butter, softened

1 egg

1 1/2 cups brown sugar

1 tsp vanilla

2 1/4 cups flour

1 tsp baking soda

1/2 - 1 package chocolate chips

 

Mix dry ingredients, set aside.  Cream rest of ingredients.  Add dry ingredients.  Mix well.  It will be very stiff.  Add choco chips.  Bake at 375 degrees for 8-10 minutes.  They're extra yummy when warm!

I sometimes use 1/2 choco chips and 1/2 white choco chips.

 

FREEZER TIP:  So that I don't eat an entire batch of cookies in a couple of days, I will usually only bake a few of the cookies, then freeze the rest of the batter.  All you have to do is place the dough by teaspoonfuls on a cookie sheet.  Place the cookie sheet in the freezer for 20 minutes, then transfer the frozen cookies into a freezer bag.  When you're ready to bake, pull out as many cookies as you need and bake at 350 degrees.  No need to thaw.  ( I believe Melissa gave me this tip, too!)  Enjoy!!

My mom, my sister and I (and now our little girls) have had a long tradition of meeting the first Saturday in December for a cookie baking day.  We each bring ingredients for a few of our favorite cookies and bake them together.  At the end of the day, we go home with at least nine varieties of cookies to give away (and eat!)

And the angel said unto them, Fear not: for, behold, I bring you good tidings of great joy, which shall be to all people.  Luke 2:10

Awhile back I asked the moms at our co-op to each name a quick, yet healthy meal to serve for lunch.  We came up with quite a nice list that I've used many days to keep my family out of the sandwich rut.  I thought I'd share the ideas with you.  Who doesn't need a menu boost once in awhile?

Mini pizzas on bagels, English muffins, buns, Triscuts, pita pockets - add lots of veggies

Baked potatoes with veggies on top

This meal was brought to us by Edith, a homeschooling friend, after Eli was born.  She recently shared the recipe, and I thought I would pass it on....  It's so quick, so easy and so good!

PENNE HAM SKILLET

1 lb. cooked penne pasta

3 c. cubed fully cooked ham

1 sweet red pepper, diced

1 med. onion

1/4 c. minced fresh parsley ( I used dried)

2 garlic cloves, minced

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/4 c. olive oil

3 Tbsp. butter

1 can chicken broth

1 Tbsp. lemon juice

1/2 cup shredded Parmesan cheese

Saute ham, red pepper, onion, parsley, garlic, basil and oregano in oil and butter for 4-6 minutes (until veggies are tender.)  Stir in broth and lemon juice.  Bring to a boil.  Reduce heat and simmer, uncovered, for 10-15 minutes until liquid is reduced by half.  Stir pasta into mixture and heat through.  Serve with Parmesan cheese sprinkled on top.  Yield: 6 servings