The Best Chocolate Chip Cookies in the World

I work with the young women in our church.  One of my 15-year-olds claimed she had the best chocolate chip cookie recipe in the world.  Well, when someone says that you have to try it.  So I did.  I think she may be right!

The Best Chocolate Chip Cookies

Kelly and Katelin Nordfelt

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla

3 cups flour

1 teaspoon baking soda

2 teaspoons hot water

½ teaspoon salt

2 cups chocolate chips

1 cup chopped walnuts (optional)

Preheat oven.0 to 350.  Cream together the butter, white sugar, and brown sugar until smooth.  Beat in the eggs one at a time, then stir in the vanilla.  Dissolve the baking soda in hot water.  Add to the batter along with the salt.  Stir in the flour, chocolate chips, and nuts.  Drop by large spoonfuls onto ungreased pans.  Bake for about 10 minutes, or until edges are nicely browned.

Rainbow Vegetable Burritos

When I was visiting Kristen in Wisconsin, we tried a lot of healthy recipes.  This one was just delicious.  We actually combined two different recipes: one she got from a friend, and one from the Internet.

Rainbow Vegetable Burritos
2 whole sweet potatoes, peeled and cubed
1-2 Jalapenos, diced
1 red pepper, diced
1 red onion, diced
1 box mushrooms, sliced
Squash, zucchini or yellow, diced
1 Tablespoon olive oil
Salt and pepper
1 tsp. oregano
1 can black beans, drained and rinsed and heated, if desired
Cooked rice, optional
1 bunch fresh cilantro, chopped
fresh lime juice
Grated cheese, optional
Sour Cream, optional
Tomatoes, diced
1 package burrito-size whole wheat tortillas
Chop all the vegetables and saute in a large skillet until soft.  Roll with a small portion of black beans and rice (if using) in the tortillas.  Add lime juice and other toppings of choice.   So delicious and healthy!  Top with cilantro.

Lemon Blueberry Pancakes with Buttermilk Syrup

Ken was looking through a magazine and found this recipe for Lemon Blueberry Pancakes.  While visiting Kristen in Wisconsin, we gave them a try.  They were delicious!

Lemon Blueberry Pancakes
1 1/2 cups plus 1 Tablespoon flour (we used part white and part wheat, but the recipe called for white)
3 Tablespoons sugar
1 heaping Tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups evaporated milk
1 lemon, zested and juiced (add more juice if the lemon isn't very juicy)
2 Tablespoons butter, melted
1 1/2 teaspoons vanilla
1 large egg
1 cup blueberries
Syrup (Recipe below)

Heat your grill.  In a bowl mix together the milk, lemon, and zest.  Let this mixture sit while you mix together all the dry ingredients in a separate bowl.  After about five minutes, add the egg and vanilla to the wet mixture and mix well.  Pour wet into dry mixture and combine.  Then stir in the butter.  Add more milk if the mixture is too thick.  Gently stir in the blueberries.  Butter the hot skillet and cook the pancakes.  Serve hot with buttermilk syrup.

They turned out even better when I made them at home a few weeks later.

Buttermilk Syrup
3/4 cup buttermilk (can add lemon juice to milk to make buttermilk)
1 cup sugar
1/2 cup butter
1 teaspoon vanilla
3/4 teaspoon baking soda.
In a large saucepan, combine the buttermilk, sugar, and butter.  Bring to a boil and boil one minute.  Remove from heat and stir in the vanilla and baking soda.