Chocolate Chip Cookies
a la Amber F

1 cube cold butter
3/4 c sugar
3/4 c brown sugar
2 eggs
1 t vanilla
1 t soda
1 t baking powder
1 t salt
2 1/4 c flour
2 c chocolate chips

cream butter and sugars. add eggs one at a time and beat until smooth. add vanilla, soda, powder, salt. add flour. add in chocolate chips.
bake 375 for 9-11 minutes. here's the trick- cook them on parchment paper or silpat liners. the cookies stay nice and thick that way. leave on cookie sheet for 5 minutes after removing from the oven. this allows them to cook a little longer on the pan, and get nice and chewy.

Coconut Buttermilk Cupcakes (best cupcakes ever)
a la Sarah Sorenson

Make a box of Betty Crocker vanilla cake mix for cupcake instructions.

Buttercream Frosting
1/2 c butter, softened
3-4 c powdered sugar, sifted
1/4 c milk
2 t vanilla
Cream butter in mixer, then add 3 c sugar with milk and vanilla. Keep adding powdered sugar until desired consistency.

Buttermilk Syrup
1/2 c butter
1 1/2 c sugar
2 T corn syrup or real maple syrup
3/4 c buttermilk
1 t baking soda
1 t vanilla
In a large saucepan over medium-high heat, bring all ingredients except vanilla to a boil. (Make sure to use a large pan since it does boil up) Reduce heat and simmer, stirring constantly until mixture begins to turn golden brown, about 5 minutes. Remove from heat and carefully stir in vanilla. Skim foam from surface and serve.

For cupcakes, I piped in 3 spot on the top. I added some of the syrup to the frosting, along with a little coconut extract. I frosted them and added a little coconut on the top.

Chicken Sour Cream Stuffing
a la Kristen

1 1/2 c hot water
1/4 c margarine or butter, melted
1 box stuffing
6 small skinless boneless chicken breasts (about 1 1/2 pounds)
1 can cream of mushroom
1 c sour cream

Mix the hot water, butter and stuffing and set aside. Cook chicken in a non-stick skillet medium-high for about 5 minutes on each side. Mix together soup and sour cream and pour over chicken. Top with stuffing and cover with lid. Cook on low heat for 10 minutes, or until chicken is done (165 degrees).

Chef's note: I like to serve rice with it, and a side veggie.
You can also cook it in the oven- Heat to 375. Prepare stuffing. Place chicken in 9x13 pan, cover with soup/cream mixture and stuffing. Cook for 34 minutes or until done.

Blueberry Spinach Salad
a la Carlie

10 oz baby spinach
crumbled feta or blue cheese
1 pint blueberries
walnuts or pecan, chopped roughly
raspberry vinaigrette's salad dressing (i really like trader joe's)

toss it all together and serve. so tasty.

Butternut Squash Soup for the Crock Pot
a la Wendybird

1 medium onion, chopped
2 T butter
2 lbs butternut squash, peeled and cubed.
2 c water
4 cubes chicken bouillon
1/2 t marjoram
1/4 t black pepper
1/4 t red or cayenne pepper
1 package cream cheese, softened

Saute onions in butter until soft. mix all ingredients in crock pot, except cream cheese. cover an cook on low until squash is tender. puree in batches and return to pot. add cubed cream cheese. cover and cook 30 minutes more, then whisk in cream.

note: wendy usually doubles this, but doesn't double the cream cheese, maybe only 1 1/2 bricks. and you have to use the FULL FAT cheese since the lowfat will curdle and not blend well.

7 Layer Bars
a la Moriah

1 1/2-2 c graham cracker crumbs
1 c (2 sticks) unsalted butter, melted
2 c semi-sweet chocolate chips (1 package)
2 c butterscotch chips (1 package)
1 c chopped walnuts
1 (14oz) can sweetened condensed milk
1 1/3 c shredded coconut

Preheat oven to 350.
In small bowl, combine melted butter and graham crackers. Press into 9x13 pan firmly. (alternate option, pour melted butter directly in to pan and sprinkle crackers evenly).
Layer chocolate chips, butterscotch chips and nuts over crumb crust. Sprinkle coconut over top. Pour condensed milk over coconut.
Bake until edges are brown, 30-45 minutes. Let cool. Cut into bars and store in airtight container.

Neiman Marcus Cookies
a la Carlie

2 c butter (that's cups, not cubes)
2 c sugar
2 c brown sugar
4 eggs
2 t vanilla
4 c flour
5 c oatmeal
1 t salt
2 t soda
2 t baking powder
24 oz chocolate chips
8 oz Hershey bar, grated
3 c chopped nuts

Measure oatmeal and blend in blender to a fine powder. Set aside. Cream butter and sugars. Add in eggs and vanilla. Mix together with flour oatmeal, salt, baking powder and soda. Fold in chocolate chips, Hershey bar and nuts. Bake 8-10 minutes at 375.

This recipe is doubled and makes a million cookies. I usually make the whole batter and freeze half or so. Best cookies ever.