Big Fat Chewy Chocolate Chip Cookies

2 cups flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 Tbs vanilla extract
1 egg
1 egg yolk
2 cups semi-sweet chocolate chips
1 ½ cups chopped walnuts

1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets and garnish them with walnuts. Cookies should be about 3 inches apart.
4. Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Triple Chocolate Chip Cookies

1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla extract
2 ½ cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2/3 cup white chocolate chips
2/3 cup milk chocolate chips
2/3 cup semi-sweet chocolate chips
1/3 cup chopped walnuts
2/3 cup chopped pecans
2/3 cup chopped almonds

1. Preheat oven to 350°F.
2. In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the eggs and vanilla. Combine the flour, baking powder, baking soda, and salt; add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk and semi-sweet chocolate chips. Stir in the walnuts, pecans and almonds. Drop dough by heaping spoonfuls onto an ungreased cookie sheet.
3. Bake for 10-12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.

Streusel Pumpkin Pie

1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
2 egg yolks
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
2 egg whites
1 (9 inch) unbaked pie shell
2 Tbs all-purpose flour
¼ cup packed brown sugar
1 ¼ tsp cinnamon
2 Tbs butter, chilled
1 cup chopped walnuts

1. Preheat oven to 425°F (220°C).
2. In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
3. Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
4. Reduce the heat to 350°F (175°C). Bake an additional 40 minutes, or until set.

Avocado Ranch Dipping Sauce

1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbs buttermilk
1 1/2 tsp white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion powder
Dash dried dill weed
Dash garlic powder
Dash pepper

1. Smash avocado.
2. Combine all ingredients and mix well.
3. Keep refrigerated.

Southwestern Egg Rolls

3 chicken breast halves, cooked - either shred or cube
2 Tbs red bell pepper, minced
2 Tbs green onion, minced
1/2 cup frozen corn
1/4 cup canned black beans, drained and rinsed
2 Tbs frozen spinach, thawed and drained
2 Tbs diced jalapenos
1/2 Tbs parsley, minced
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
Dash of cayenne
3/4 cup Monterrey Jack cheese, shredded
5 8" flour tortillas


1. Heat 1 Tbs vegetable oil in a medium saucepan over medium heat.
2. Stir in green onion and red pepper.
3. Cook and stir 5 minutes, until tender.
4. Mix chicken into the pan with onion and red pepper.
5. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper.
6. Cook and stir 5 minutes, until well blended and tender.
7. Remove from heat and stir in Monterrey Jack cheese so that it melts.
8. Wrap tortillas with a clean, lightly moist cloth.
9. Microwave on high approximately 1 minute, or until hot and pliable.
10. Spoon even amounts of the mixture into each tortilla.
11. Fold ends of tortillas, then roll tightly around mixture.
12. Secure with toothpicks.
13. Arrange in a medium dish, cover with plastic, and place in the refrigerator. These are best if refrigerated for 24 hours.

14. In a large, deep skillet, heat oil for deep frying to 375°F (190°C).
15. Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown.
16. Drain on paper towels before serving.
OR
14. Fry each stuffed tortilla for about 2 minutes on each side, drain on a paper towel, then transfer to a baking sheet. Bake for 15 to 20 minutes or until heated through.