Absolutely the Best Chocolate Chip Cookie Recipe - Guest Chef

This cookie recipe is from my very dear friend, John Lansford. He is a master cookie maker - and sometimes even sends me boxes of cookies half-way across the country!

(yes, there's been some time off since I posted... I got myself into some kind of weird mind-set that it takes too long to put these together, and I never found time to do it. Well, it only takes time if I agonize over it, so please forgive me if you find the occasional typo. I'd rather get these out and not stress about perfection!!)

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This is absolutely the best chocolate chip recipe I've ever tried. The cookies are soft, chewy, tasty and do not dry out over time. Plus, you can vary the flavor and appearance of the cookies by changing what flavor of pudding mix you use.

Ingredients:

4 1/2 cups all-purpose flour
2 tsp baking soda
2 cups butter
1 1/2 cups brown sugar
1/2 cup white sugar
2 3.4 oz packages of Jello instant pudding mix
4 eggs
3 tsp vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts or pecans (optional)

Step 1: In a seperate bowl, mix the flour and baking soda together and set aside

Step 2: Melt the butter in the microwave; 45 seconds should do it

Step 3: Add the brown and white sugar to the melted butter; mix together well.

Step 4: Add the intant pudding mix packages; I've used vanilla, cheesecake, or even lemon pudding flavors, as well as chocolate or chocolate fudge flavors.  More on the chocolate mix variation later.

Step 5: Add the eggs and vanilla extract and mix well.  Add the chocolate chips and nuts (if you want them).

Step 6: Gradually add the flour/baking soda mixture to the dough a little at a time, stirring until it is completely mixed in before adding more.

Preheat the oven to 350 degrees.  Using parchment paper on your baking sheets, drop tablespoon-sized amounts of dough on the sheets, and bake for 10-12 minutes until golden brown on the edge.  Makes  about 8 dozen cookies!

NOTE: I've had great results using chocolate pudding and white chocolate chips with this recipe.  Instead of a light colored cookie with dark chips, you get a dark cookie with white chips.  You can also add a tablespoon of creme de menthe to the standard recipe if you want a mint flavored chocolate chip cookie!

Nameless after school snack

Invented a new after-school snack today. The hardest part for me is always coming up with names for things! So - this one needs your help! Please suggest names!

I had some thick sliced whole grain white bread (day-old - maybe 2 or 3 days...). I spread each slice with ranch dressing and sprinkled a little mozzarella cheese on top. Then I toasted them in the toaster oven.

The kids were crazy about them! I had to make more! Very quick and tasty.

Ham & Swiss Crustless Quiche - Guest Chef!

Thanks to my friend Cindy Hainchek for sharing this yummy dinner she served her family tonight. Sounds terrific! Wish I would have been up there to share it with them!

Ham and Swiss crust-less quiche and sauteed asparagus for dinner. quick and delish!

You need an iron skillet for this.

Feeds 3

6 large eggs
5T milk
1t salt
1/2t nutmeg
1T olive oil
1/2c deli ham, chopped
4oz. Swiss cheese, cut into chunks

Heat oven to broil. In small mixing bowl, combine first four ingredients, whisk well. heat olive oil in skillet on med. high. Pour egg mixture, ham, and cheese into skillet. Cook until eggs are set around edges. Place on middle rack under broiler about 3 min. until brown on top and set in the middle. Let it set and cool.

Saute' asparagus in olive oil, salt, and pepper until crisp-tender.