Giant Chocolate-toffee Cookies

INGREDIENTS:

1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped (I use Nestle's Chocolatier Premium
Baking Chocolate - 62% Bittersweet Chocolate Morsels. They come in 10 oz. bags and so you have to buy
two bags)
1/4 cup (1/2) stick unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 - 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped (or any nut that you prefer)

DIRECTIONS:

* Combine flour, baking powder and salt in small bowl; whisk to blend.
* Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth.
* Remove from over water.
* Cool mixture to lukewarm.
* Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes.
* Beat in chocolate mixture and vanilla.
* Stir in flour mixture, then toffee and nuts.
* Chill batter until firm, about 45 minutes.
* Preheat oven to 350 degrees F.
* Line 2 large baking sheets with parchment or waxed paper.
* Drop batter in 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. You can make smaller cookies, if
you prefer.
* Bake just until tops are dry and cracked but cookies are still soft to touch --about 15 minutes.
* Cool on sheets.

TIP:

Can be made two days ahead. Store airtight at room temperature.
This recipe is from Epicurious.com and is maybe the best chocolate cookie that I have ever tasted.

MOM

Killer Chocolate Chip Cookies

Two easy steps:

1. Go to the store and buy a bag of Ghirardelli chocolate chips
2. Go home and follow the directions on the back of the bag

Warning: Do not eat too much of the raw cookie dough as it will make you feel awful.

Stephanie Wins

Congratulations to Stephanie for making the first entry on the blog. Excellent recipe but we need more!!!

Chicken and Rice Casserole (Breaking the Ice)

This recipe was handed down to me by my paternal grandmother. I have made it many times for friends and I have never received less than amazing reviews. It looks gross when its made but it is very good. I dislike all of the ingredients in this recipe by themselves (except for the chicken and rice), but together they are tasty. I tend to be a pickier eater then most so you should know it's good.

Preheat oven to 375.

Ingredients:
1 box of Uncle Ben's Long Grain and Wild Rice, cooked
4 cups cooked chicken, cubed
1 can cream of celery soup
1 can french-style green beans, drained
1 can water chestnuts, drained
1/4 cup Miracle Whip salad dressing
salt and pepper to taste

Directions:
1. Mix all ingredients in a pan or pyrex dish.
2. Heat in preheated oven for 30 minutes, or until top is lightly browned.

Serves 6

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