Ultimate Chocolate Chip Cookies!!!

I have made a ton of chocolate chip cookies recipes, and this is the one that has been placed in the family cookbook. I have made this recipe many times and it turns out great every time. I usually cut the recipe in half when making for my family.



Ingredients

1 ¼ c. sugar
1 ¼ c. brown sugar
2 eggs
1 Tbs. baking soda
4 cups flour
1 tsp salt
3 sticks butter
1 Tbs. vanilla
2 12 ounce package of chocolate chips
Raisins or nuts if your heart desires (about 1 cup)


Procedure

· This recipe makes about 3 to 4 dozen cookies.

1. Prior to making the cookies, leave the butter out to soften a bit
2. Preheat the oven to 350 and place the sugar, brown sugar, softened butter, eggs,and vanilla in a large bowl and mix with a hand mixer on medium speed until combined and smooth.
3. Add the flour, salt, and baking soda to the mixture and combine.
4. Use a spoon or your hands and form a thick dough. Make sure it in not sticky, if it is, add more flour.
5. Add the chocolate chips, as many as you want. Add raisins, nuts, or any other toppings as you wish.
6. Buttering the cookie sheet is not necessary. Take some dough into your hands and roll into small balls. Don’t make them to big because you will end up with giant cookies. Place the balls on the cookie sheet. If you want the cookies a bit flatter, flatten them by pressing your hand down on the top.
7. Place the cookies into the oven for about 15 minutes, take them out and transfer them to a cookie sheet to cool.
~Made By Mika~

Raspberry Swirl Cheesecake Bars

Now these are the kind of dessert that I (Anna) adore. They were so nice and creamy, and the raspberry swirl part was fantastic. I will be making this often.


Ingredients :

1 ¼ cups graham crumbs
¼ cup butter, melted
2 packages cream cheese (8 oz each),softened at room temperature
3/4 cup sugar
1 1/2 Tbsp flour
3 tbsp of lemon juice
2 eggs
1/3 cup strawberry jam (or any other jam you'd like)



1. Preheat oven to 325ºF. Grease and line an 8” x 8” square baking with parchment paper with leaving an overhang on both side (for easy removing you slices later)
2. Mix crumbs and butter together and press firmly into bottom of the pan. Set it aside.
3. Beat cream cheese, sugar, flour and lemon juice in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition, just until blended. Pour over crust.
4. Heat up strawberry jam slightly in the microwave. Gently drop jam by small spoonfuls over top of batter. Cut through batter several times with knife for marble effect.
5. Bake 40 min. or until centre is set. Cool. Refrigerate at least 4 hours or overnight before cutting it.

Cheesecake Brownies

A nice combination of creamy cheesecake and brownies. Although I'm not a big brownie fan, these were ok.

You can make the brownie bottom out of a package, but that's not our style. So here's the brownie recipe we used.

Ingredients :

1/2 cup (1 stick) butter
2 oz of unsweetened baking chocolate (I used 4 oz)
1 1/4 cup of sugar (I used only 1 cup)
2 eggs
1 cup of flour
1 tsp of vanilla
1/2 tsp of baking powder
1/4 tsp of salt

For the cream cheese topping:

1 (8 oz) low fat cream cheese
1 egg
1/3 cup of sugar

1. Heat oven to 350°F. Grease bottom only of 8 x 8 inch square baking pan. Set aside.
2. Melt butter and chocolate in a saucepan over low heat, stirring occasionally, until smooth (4 to 7 minutes). Remove from heat.
3. Stir in sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Add flour, baking powder and salt; mix just until all ingredients are moistened and brownie mixture is smooth.
4. Spread brownie mixture into prepared baking pan.
5. For the topping beat the cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
6. Bake for 35-40 minutes or until brownies just begin to pull away from sides of pan. *Make sure the center is not jiggly; if it is, keep them in longer.* Cool completely and then cut into bars and serve.

Cinnamon Apple Cream Cheese Crossover

Cinnamon Apple Cream Cheese Loaf

Ingredients :

* 6 oz of low fat cream cheese
* 1 egg – separated
* 3 tbsp of powder sugar
* 2 apples
* 1 (11 oz) tube of bread stick dough


Directions:

Preheat over to 350 degrees.

In a bowl combined soft cream cheese, powder sugar and egg yolk. Mix until well combined.

Cut up the apples into medium sized wedges. Heat up a medium saucepan and add the apples, four tablespoons of water, a teaspoon of cinnamon, a tsp of sugar, and half a tsp of nutmeg. Keep heating until the water is gone and the apples are soft.

Remove breadstick dough from the tube, unroll it and separate the dough and you will have two rectangles. Join the dough up by placing both dough rectangles horizontally on a lightly greased baking sheet. Press the steam together. Spread cream cheese mixture onto the centre of the dough. Layer the apples onto the cream cheese Separate the dough perforations up to the cheese mixture (You might need scissors for this). Slightly pull and stretch the dough strips. Start from the top and bring and braid dough strip to cover the filling. Make sure to tuck and seal both ends of the loaf.

Beat the egg white and brush it all over the loaf, (I sprinkled sugar on top too). Bake for 20 minutes or until golden brown. Cool the loaf.

Raspberry Loaf

This loaf was spectacular, and pretty easy to make. Here's the recipe:
Sour Cream Raspberry Swirl Loaf
Origin: Cooking Light
Yield: 12 servings (serving size: 1 slice)
Prep Time: 15 minutes
Cooking Time: 55 minutes
Inactive Prep Time: 10 minutes

Ingredients:
● 1/3 cup seedless raspberry jam
● 3 tbsp. chopped walnuts, toasted
● 1 1/2 cups all-purpose flour
● 1 tsp. baking powder
● 1/4 tsp. baking soda
● 1/8 tsp. salt
● 3/4 cup sugar
● 1/4 cup butter, softened
● 2 tsp. grated lemon rind
● 1 1/8 tsp. vanilla extract, divided
● 1 large egg
● 1 large egg white
● 3/4 cup fat-free sour cream
● Cooking spray
● 1/4 cup sifted powdered sugar
● 1 1/2 tsp. 2% reduced-fat milk

Directions:
Preheat oven to 350°.

Combine raspberry jam and walnuts in a small bowl.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk. Combine sugar, butter, lemon rind, 1 teaspoon vanilla, egg, and egg white in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.

Spread half the batter into an 8 x 4-inch loaf pan coated with cooking spray. Spoon raspberry mixture over top, leaving a 1/4-inch border. Spread remaining batter over raspberry mixture.

Bake at 350° for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 1/8 teaspoon vanilla , powdered sugar, and milk in a small bowl, stirring well with a whisk. Drizzle over loaf.

It turned out so good we couldn't wait to eat it!