Richest ever chocolate chip cookies

From:  Kara...
1 cup butter
2 eggs
1 cup sugar
1 cup brown sugar
1 t. vanilla
3 cups flour
3/4 t. salt
3/4 t. baking soda


Beat butter, and sugars together until they become light (in color and consistency) about 6 or so minutes.  Add to that eggs, and vanilla.  Mix together your flour, salt & soda, add the flour to the butter mixture along with 1 cup of chocolate chips.  Bake at 350 for 8-9 minutes if you like it underdone or 10-12 minutes if you like yours brown (not burnt just brown)  Kev and I have a different opinions on the "best" cookie so I cook some longer and some not so long:)

Tortellini soup

From: Julie...
1 lb. italian sausage
1 onion chopped
2 cloves of garlic minced
1/2 cup water
2 cans of beef broth
1/2 cup apple juice
1 28 oz. can of crushed tomatoes
1 t. basil
1 t. oregano
4 T fresh parsley chopped
3 carrots julienne
1 cup sliced zucchini
1 green pepper chopped
8 oz. tortellini
grated parmesan


Brown sausage, drain fat, add onion and garlic cook for a couple of minutes.  Add all remaining ingredients except for the tortellini. Simmer for 30-45 minutes. Add tortellini 10 minutes before serving! Delish!!

Banana crumb muffins

From: Julie...
1 1/2 cup all purpose flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
3 banana's mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup melted butter
1/3 cup packed brown sugar
2 T all purpose flour 
1/8 t. cinnamon
1 T butter


Preheat oven to 375 degrees.  Lightly grease or line 20 muffin cups.  In a large bowl mix together 1 1/2 cup flour, baking soda, baking powder & salt. In another bowl beat banana's, sugar, eggs and melted butter.  Stir the banana mixture into the flour mixture just until moist.  Spoon into your prepared muffin pans.  Mix brown sugar, 2 T flour and cinnamon cut in 1 T butter. Crumble this together and sprinkle over the muffins. Bake for  18-20 min. check for doneness.

Fresh Salsa

From: Angi...

1 white onion (big)

1 bunch of cilantro (leaves, not stems)

Juice of 1 lime

4 tomatillos (husk removed and sticky stuff washed off)

1-2 jalepeno peppers

4 cloves of garlic (garlic press makes this really easy)

4 tomatoes (I put more in; romas are best—but a combo is good too)

2 teaspoons salt

Peel garlic and onion. Use all parts of the jalepeno for warmer salsa, or remove the seeds and white inner flesh for mild salsa. Using a food processor chop the onion, garlic, cilantro, tomatillos, and jalepenos together.  Add the salt and lime juice and mix well. Again, somewhere between chop and puree the tomatoes. Mix and enjoy!