Funny Recipes

These two recipes are from the book that I received from Lindsey's kindergarten class (see previous post below). I thought they were pretty funny.

Favorite Cookbooks

This book I received on Mother's Day from Lindsey when she was in kindergarten (she is now in 2nd grade). I just love how the kids describe how the food is made. Very funny :)



This book has GREAT recipes. Everything I have made from this book has been delicious! You can't go wrong with this one :)



If you ever need a recipe for chicken, this one has 365 of them!



This book I just received from my in-laws (Ruth and Sid Sandler)...THANKS! This book is great because there are pictures to every recipe. You can see exactly how it "should" look. I also love that it is organized by texture of cookie (light & deliciate, soft & chewy, crumbly & sandy, chunky & nutty, cakey & tender, crisp & crunchy, rich & dense). For each section in the table of contents there is a picture for every cookie in that category. It is really a beautiful book. If you are a cookie lover like me, it is a must have for your recipe book collection!

Soft and Chewy Chocolate Chip Cookies

Recipe Courtesy "Martha Stewart's Cookies" cookbook.

A sugar-and butter-rich batter is the foundation for these cookie-jar classics. Just baked, they make a perfect snack on a chilly winter night - or any time.

2 & 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon coarse salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet or milk chocolate chips, or a combination (about 12 ounces)

1. Preheat oven to 350* F. Whisk together flour and baking soda in a bowl. Put batter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until well blended, about 1 minute. Mix in flour mixture. Stir in chocolate chips.

2. Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges turn golden but centers are still soft, 10-12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies to wire racks; let cool completely. Makes 3 dozen.