Best Big, Fat, Chewy Chocolate Chip Cookie

Ingredients

* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup unsalted butter, melted
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 1 tablespoon vanilla extract
* 1 egg
* 1 egg yolk
* 2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Stuffed Pepper Soup

I was trying to use up a lot of left overs so I came up with this recipe. It was yummy to us. Hope you enjoy.

1 pound of ground beef
2 peppers (red, yellow, orange or green) - diced up
1/2 onion - diced
1 stalk celery - diced
2 cloves of garlic - diced
2 cups diced tomatoes
2 - 3 cups of cooked brown rice
2 cans of tomato soup
1 - 2 cups of chicken broth
1 tsp. of salt
1 tsp. of pepper

In a stock pot put a little olive oil in the pot and add onions, pepper, celery, and garlic. Add 1 tsp. salt and 1tsp pepper. Saute over low heat for about 5 minutes. Add ground beef and cook until browned. Add tomatoes, rice and tomato soup and 1 cup of chicken broth. You can add more broth if you like the soup thinner.
This had a great taste and you can use up a lot of stuff from leftovers or clean your pantry.

Baked Potato Soup

I doubled this recipe so we would have extra. You can use 1/2 C. half and half and 1/2 C. skim milk to cut down on the fat. This was an amazing recipe - SO Flavorful. It is a little spicy due to the hot sauce so if you don't like it spicy - just leave it out or use 1/2 the amount. This was the best potato soup I have eaten. Double it because you will want leftovers!

Ingredients

* 3 bacon strips, diced
* 1 small onion, chopped
* 1 clove garlic, minced
* 3 tablespoons all-purpose flour
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1/2 teaspoon pepper
* 3 cups chicken broth
* 2 large baked potatoes, peeled and cubed
* 1 cup half-and-half cream
* 1/2 teaspoon hot pepper sauce
* Shredded Cheddar cheese
* Minced fresh parsley

Directions

1. In a large saucepan, cook bacon until crisp. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil - this will take about a half hour or until potatoes are tender. Garnish with bacon, cheese and parsley.