Is there any better way to start the school year, than with chocolate chip cookies dunked in milk? I think not! And these are the best I have had yet! Crispy on the outside, soft and gooey in the center. Best when dunked in milk. Here is the recipe if you want to try. OH and you know you do! New York Times Chocolate Chip Cookie
When I was 5 years old my Mom made these for me. She told me when they baked they would be all different kinds of shapes. At the time, I was obsessed with that pop up game called Perfection. The only time I got to play it was at Recess in school. So, when my Mom said these would pop up all different shapes, I was so excited, because I really thought they would come out as triangles, squares and circles. LOL She had a good laugh about it after she realized my confusion.
Sometimes, I just felt like making some … to remind me of her laughter.
It’s a divine breakfast. Perfect for the weekend! You can find the recipe HERE.
This is a recipe that my sister and I revised from a good church friend. I remember her saying she got it from another friend of hers. I am sure it is probably online somewhere.
Here is our revised version:
14.5 oz can diced tomatoes
1/2 cup mayo
1/2 cup shredded cheddar cheese
1/4 cup bacon bits
Flaky layer biscuits
Spray small cup muffin pan. The split layer biscuits in each muffin cup. Fill with the cheese mixture. Bake 10-12 minutes at 400 degrees.
Saturday was a great day to visit a bakery we had never been to before. Moreno Bakery was hopping! I carefully chose which treat I was going to enjoy until I settled on this Lemon Raspberry cupcake.
My sister chose a decadent looking chocolate cupcake. OH why didn’t I choose it?
Brian chose to go with a dessert instead of a cupcake and went with the good ole fashioned Napoleon.
One of my all time favorite recipes is one that I found on allrecipes.
I used a moderate amount of crumb topping to make a less fattening version. It was still yummy as ever.