Chocolate Chip Cream Cheese Cookies

1 can seamless crescent rolls
1 (8 oz) block cream cheese, room temperature
1/4 cup sugar
2 tsp vanilla
1/2 cup mini chocolate chips

With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl.
Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle.
Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
Sprinkle your chocolate chips on top of cream cheese.
Roll the crescent sheet up tightly and wrap in cling wrap.
Refrigerate for at least 2 hours, or overnight.
When chilled preheat oven to 350°.
Line a cookie sheet with parchment paper to prevent sticking.
Slice the crescent roll into 1/4" slices. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
Transfer to wire rack.
Eat warm or room temperature.

CRAZY CAKE RECIPE (NO EGGS, MILK, BUTTER OR BOWLS)

Print Recipe 

Ingredients

• 1 1/2 Cups flour (all-purpose)
• 3 Tbsp. cocoa (unsweetened)
• 1 Cup sugar (All purchase sugar - Granulated Pure Cane Sugar)
• 1 tsp. baking soda
• 1/2 tsp.  salt

• 1 tsp. white vinegar
• 1 tsp.  pure vanilla extract
• 5 Tbsp. vegetable oil 
• 1 Cup water 

Directions 
(picture tutorial below)

Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan.  Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression.  Pour water over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean.  Cool.  Top with your favorite frosting.  Enjoy!

Note:  Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.

PUDDING COOKIES
Ingredients
3/4 cup butter softened
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) box ANY pudding mix dry, do not prepare
2 eggs
1 tsp. vanilla flavoring
1 tsp. baking soda
2 1/4 cups flour

Instructions:

Preheat oven to 350 F.
In a medium bowl, stir together flour and baking soda and set aside.
In a separate large bowl, cream butter and sugars together.
Add in dry instant pudding mix and beat until well blended.
Add eggs, vanilla, and mix well.
Add flour mixture slowly until well incorporated.
Roll into 1″ balls and place on greased baking sheet.
Bake at 350 F for 8-12 minutes

Ingredients

• 3/4 cup butter softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 (3.4 oz) box Pistachio pudding mix dry, do not prepare
• 2 eggs
• 1 tsp. vanilla flavoring
• 1 tsp. baking soda
• 2 1/4 cups flour
• 1/2 cup chopped macademia nuts
• 3/4 cup white chocolate chips
• Green food coloring to get your desired color of green ( I used about a 1/2 tsp)

Instructions:

1. Preheat oven to 350 F.
2. In a medium bowl, stir together flour and baking soda and set aside.
3. In a separate large bowl, cream butter and sugars together.
4. Add in dry pistachio instant pudding mix and beat until well blended.
5. Add eggs, vanilla, and green food coloring and mix well. 
6. Add flour mixture slowly until well incorporated.
7. Add white chocolate chips and macademia nuts and stir in to cookie dough.
8. Roll into 1″ balls and place on greased baking sheet.
9. Bake at 350 F for 8-12 minutes

These Seven-Layer Bars 
1 1/2 sticks butter or margarine or 12 tablespoons, melted
1 1/2 cups graham cracker crumbs
1 cup coconut
1 cup chocolate chips
1 cup butterscotch chips
1 (14 ounce) can condensed milk (the sweetened kind, not evaporated)
1 cup nuts of your choice (I use walnuts), chopped
Pour the melted butter into a 9 x 13 inch baking dish. Add the graham cracker crumbs and press into the margarine to make bottom layer. Add the coconut, chocolate chips and butterscotch chips. Drizzle the milk over the chips and sprinkle the nuts on top. Bake in preheated 350 degree oven for 30 minutes until brown. Cool and cut into bars. Enjoy!

RED VELVET COOKIES 

Ingredients:

• 1 and 1/2 cups + 1 Tablespoon
  
  
• 1/4 cup  unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
  
  
• 1/2 cup  unsalted butter, softened to room temperature.
• 3/4 cup  light brown sugar (or dark brown)
• 1/4 cup  granulated sugar
• 1 egg, at room temperature*
• 1 Tablespoon  milk
• 2 teaspoons vanilla extract
• 2.5 teaspoons red food coloring (liquid or gel)
• 1 cup  semi-sweet chocolate chips (plus a few extra for after baking) 

Directions:

Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you'd like the dough to be redder. On low speed, beat in the chocolate chips. The dough will be sticky.

Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour. Chilling is mandatory.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop 1.5 Tablespoons of dough and mold into a ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly, that is ok. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies - that's optional and only for looks.

Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months - thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).

Easy Homemade French Bread
Ingredients

1 1/4 cup warm water (80-90 degrees)
2 teaspoons sugar
1 teaspoon sea salt
3 to 3 1/2 cups flour
1 1/2 teaspoons active dry yeast
Instructions

Place yeast and sugar in large bowl
Stir in warm water until everything dissolves
Add salt, and stir in as much flour as you can to create a soft, pliable dough that isn't too sticky
Knead on a lightly floured surface 6-8 minutes, until dough is smooth and elastic
Return dough to bowl and cover with kitchen towel
Allow to rise 30 minutes or until doubled in size
Plop risen dough back on counter top and divide in half
Roll each half into a rectangular shape of about 10" by 8"
Roll up rectangle starting with a long side
Pinch ends to seal and shape into a "log"
If seam doesn't stick, use wet fingers to moisten dough until it adheres
Grease pizza stone or stoneware baking sheet and place loaves on it to rise another 30 minutes
Preheat oven to 375 degrees,
Optional: to give loaves a shiny brown finish prepare an egg wash by beating one egg with one tablespoon of water
Right before you pop loaves in oven, brush tops with egg wash and make 4 diagonal slashes across top using sharp, serrated knife
Bake 20-25 minutes, until golden brown
Allow to cool on wire racks before serving
Serve warm with lots of butter