Quick and Easy Chocolate Chip Cookie Recipes

Mom's Chocolate Chip Cookies Recipe
24 Servings

Ingredients:
1/2 cup Walnuts, Chopped
6 oz Chocolate Chips
2  Eggs
1 tsp Vanilla
1/2 cup Butter, Softened
1  Yellow Cake Mix
 
Directions:

Imperial Chocolate Chip Cookies Resipe
36 Servings

Ingredients:
3/4 cup Imperial margarine
1 packages semi sweet chocolate chips
2 cup flour
1/2 tsp baking soda
1 large egg
1 1/2 tsp vanilla
1/4 cup sugar
2/3 cup firmly packed light brown sugar

Directions:

• Heat ovet to 350 deg F.
• Beat imperial spread with sugars in bowl until smoot.
• Beat in vanila, egg, baking soda. Stir in flour until blended. stir in chips.
• Drop by heaping table spoon. 2 in apart on ungreased baking sheets
• Bake 10 minuts, or up to edges are golden.
• Cool on baking sheets, aet with cold glass of milk.

Tallhose Chocolate Chip Cookies (1939)
48 Servings

Ingredients:
 2 large Eggs
 2 cup Chocolate Chips
 1 tsp Vanilla
 3/4 cup Brown Sugar (firmly packed)
 3/4 cup Granulated Sugar
 1 cup Butter, softened
 1 tsp Salt
 1 tsp Baking Soda
2 1/4 cup AP Flour

Direcctions:

• Heat oven to 375 deg F.
• Combine baking soda, flour, salt in a bowl and set aside.
• Beat sugars, butter and vanilla till creamy.
• Add eggs.
• Gradually add the fluor mixture.
• Stir in chocolate chip.
• Drop by runded tsp onto an ungreased cookie sheet.
• Bake each patch 8-10 minutes.

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Healthy Breakfast Smoothie Recipes With Spinach

Spinach Eggs
4 Servings

Ingredients:
4 tbsp olive oil
2 pinch pepper
2 pinch salt
6  potatoes
4 tbsp parsley
1  onion
2 cup cooked spinach
8  eggs
Directions:

• Slice Potatoes into small cube. skin can be peeled if desired
• Boil potatoes in water up to they are soft.
• In a bowl, toss the eggs, pepper, salf, slice onion, and sliced parsley.
• Preheat a frying pan, then add the olive oil.
• Add the mix of eggs and spread all over the frying pan.
• Add the spinach over eggs.
• Let it cook up to it release from the pan.
• Season the potatoes with parsley and salf, and serve the spinachs eggs.

Spinach Quiche
8 Servings

Ingredients:
1  9-inch deep dish prepared pie crust
1/4 tsp smoked paprika
1 tsp kosher salt
1/4 tsp nutmeg
1/2 tsp pepper
1 cup evaporated milk
2  eggs
1 1/2 cup Sargento 6 Cheese Italian Blend
1/2 tbsp olive oil
1/4  bell pepper chopped
1/2  onion chopped
1 1/2 cup fresh spinach, torn with larger stems removed

Directions:

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Quick and Easy to Make Breakfast Recipes

Super French Toast
4 Servings

Ingredients:
1  Eggs;
2 tbsp Orange juice;
1/4 cup Cornflakes; crushed
1/8 tsp Salt;
2 tbsp Wheat germ;
4 slice French bread;
4 slice Whole wheat bread; =OR=-
1 1/2 tbsp Margarine;
2 tbsp Ground pecans;

Directions:

• Mix the eggs, salt and orange juice in a bowl with a fork or whisk up to blended.
• Mix the wheat germ, corn flakes, and nuts in a pie pan or cake pan.
• Preheat the margarine in a skillet.
• Dip bread slice into egg mixture and then into corn flakes micture, coating both sides.
• Place in skillet  as many pieces as will fit comfortably in one layer (2 or 3 batches may be needed).
• Cook up to brown on both sides, turning slices cerefuly with wibe spatula.
• Keep finished toast warm if cooking more batches.

Economy Waffles
4 Servings

Ingredients:
4 cup Flour
4 tbsp Butter -- melted - or substit ute
4 tbsp Baking powder
2 tsp Salt
2 cup Milk -- sweet
8 each Eggs

Directions:

• Beat yolks of eggs, add salf, milk, flour and baking powder mixed together and shortening.
• Add stiffly beaten whites of eggs and bake on waffle iron up to crips and brown.

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healthy Pasta Recipes 'Breakfast'

La Frittata/ Easy Omelet

6 Servings
Ingredients:
6 each eggs
1 cup vegetables cooked
2 cup pasta cooked
3 tbsp extra virgin olive oil
1/4 each onion
1 clove garlic
1/2 cup grated parmigiano-reggiano (or more to taste)
1 each parsley to taste
Directions:

• Slice or chop garlic & garlic.
• Add to pan with tablespoons of olive oil. (or more taste).
• Once fragrant, add cooked vegetable. Toss to incorporate.
• Whisk the eggs, Add the cheese, parsley, chopped & salt & pepper, if desired
• Add pasta & stir.
• Add egg mixture & toss to spread evenly in pan.
• Cover, and allow to cook for 5 - 10 mins on medium heat up tu the sides of the omlet release easily.
• Take a plate, and flip the omelet.
• Side back into pan and cook an additional 3 to 5 mins
• Remove frome pan and garnish with parsley. Can be served hot or cold.

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Creamy Scrambled Egggs With Cream Cheese

4 Servings
Ingredients:
1/2 cup shallots
Pepper
Parsley
1/3 cup Whipping cream
3 ounce Cream cheese
5 Eggs
2 tablespoon Butter
Salt


Directions:

• In a large frying pan, melt butter over low heat. 
• Add shallots and toss until limp. 
• Add the cream cheese; toss until the cream cheese melts. 
• In a bowl, lighty beat the eggs with pepper and salt to taste. 
• Pour the egg mixture into the pan, gently stirring to blend with the cream mixture. 
• Cook just up to the egs are softly set. 
• Sprinkle eggs with parsley.
  

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Breakfast Recipe; Chavrie Spinach Quiche

8 Servings
Ingredients:
4 Eggs
6 oz. Heavy cream or Alouette crème fraiche
6 oz. Half and Half
½ tsp Cayenne
½ tsp. Salt
1 pinch Nutmeg
1 pkg. (5.3 oz.) Chavrie goat cheese
¼ tsp. Ground white pepper
1-9 inch pie crust pre-baked
1 pkg. Frozen spinach

Directions:

• Blend Chavrie with eggs & stir.
• Add cream & half to make custard & season with pepper, salt, cayenne & nutmeg.
• Scatter the spinach evenly over the bottom of the pre-baked piecrust.
• Pour custard into the shell toss with a fork to evenly distribute the spinach.
• Bake at 350 degreees F for 45 mins, up to a knife blade inserted into it comes out clean.
• Let rest and serve warm.
  
  Variations:
• Substitute Spinach with 12 oz. fresh diced asparagus.

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Broccoli-Cheese Omlate Recipe

2 Servings
Ingredients:
1/2 c Cabbage
1 c Egg Substitute
1 c Broccoli
1 c Broccoli  Cole Slaw
*** Non-stick pan spray***
1/4 c Salsa
2 ounces Low Fat Cheddar Cheese
1/4 c Cilantro
1/2 c Tomato

Directions:

• If you're working with whole broccoli separate the flowers from the stems. 
• Peel the thicker portion of the stem & shred the tender insides finely. 
• I buy bags of flowers & shredded "Broccoli Slaw" to save a lot of time. 
• The slaw also has cabbage & carrot shreds in it.
  
• Steam the Broccoli Flowers for about 3 mins then add the shredded cabbage & Broccoli slaw.
•  Then steam another 1 minute. 
• You don't want it completely cooked, just softened. 
• Chop the flowers up into small chunks. 
• Remove from heat and set aside.
  
• In an omelet pan place 1/4 cup amounts of egg & cook up to done (but not hard). repeat up to you hace 4 egg "patties". 
• Set 1 egg pattie on each plate & top with a slice of cheese & about 1/2 cup of the broccoli mixture. 
• Add a some more broccoli & second egg pattie. 
• Top with chopped tomato & a dollop of salsa. 
• Garnish with some cilantro.
  
• Serve immediately accompanied by multi-grain toast or other healthy bread.

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Egg Dishes For Breakfast; Baked Eggs Napoleon

2 Servings
Ingredients:
1. 1 tsp butter
2. 1 tbsp jalapeno
3. 1/4 cup sweet onion
4. 12 tater tots
5. Black pepper
6. 1 clove garlic
7. 1/4 cup mozzarella cheese
8. 2 Eggs
9. salt
Directions:

• Heat oven to 350° F.  Heat a small skillet over medium high heat.
• Melt butter in the skillet and add the jalapeno &  onion. Cook 3 to 5 mins, toss occasionally, until starting to soften.
• Add the garlic & cook another minute, toss occasionally.
• Spray two small ramekin dishes with non-stick spray. Divide the crumbled tots between the two dishes.
• Toss the chile, onion, garlic mixture into the dishes.
• Top with the mozzarella.
• Crack an egg into each ramekin. Season with pepper & salt.
• Bake in the oven on the middle rack for 5 mins.
• Broil on high for 5 to 6 mins or up to the eggs are set.
• Rest for 5 mins before serving & warn diners that the ramekin is still hot. For a different plating, I like to slide the egg out of the ramekin with a fork or thin silicon spatula, as pictured.

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Twice Baked Potatoes Recipe

2 Servings
Ingredients:
1/3 cup Sour cream
3 tbsp milk
4 tsp Cheddar
2 tsp Parmesan cheese
1/8 tsp Salt
2 medium Baked potatoes
2 tsp Bacon bits

Directions:

• Bake Potatoes at 425° F  for 40 up to45 mins or until tender. 
• Allow to cool to the touch. Ina a bowl, combine , milk, sour cream salt & Parmesan cheese. 
• Cut a thin slice off the top of potatoes; carefully spoon out the pulp, leaving a thin shell. 
• Mash pulp with sour cream mixture; stuff shells. 
• Sprinkle with bacon and cheddar cheese. 
• Bake at 325° F for 20 mins or until heated through.

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Mom's Cinnamon Buns Recipe

24 Servings
Ingredients:
Topping:
1. 1 cup. Pecans
2. 1/2 cup. Butter
3. 1 cup. Brown sugar
4. 1/2 cup. Light corn Syrup
Dough:
1. 3/4 cup. Sugar
2. 1 teaspoon. Salt
3. 6 cups Flour
4. 3 tablespoon. Yeast
5. 3 Eggs
6. 1 cup. Water
7. 1/2 cup. Butter
Filling:
1. 1 cup. Raisins
2. 1 cup. Cinnamon Sugar


Directions:
Topping:

• Melt butter in pot. 
• Toss corn syrup &  brown sugar. 
• Preheat & stir sugar dissolves. Boil for 1-2 mins. Pour into 2 9” greased, square pans. 
• Sprinkle with nuts.

Dough: 

• In mixing bowl, fully mix  sugar, 1 1/4 cups of flour, undissolved yeast, salt & butter. 
• Add water. 
• Shake 2 mins at medium speed, scraping sides occasionally. 
• Add 1/4 cup flour  & eggs . Shake in high speed for 2 mins. 
• Reduce to low speed to add more flour; increase to speed 2; then decrease again to add next bit of flour. 
• Toss  enough flour to make a soft dough. 
• Once dough clings to dough hook and sides are clean, continue mixing for 5-6 mins. 
• Remove dough from hook & divide in half.

Assembly: 

• Roll one half to a 14”x9” rectangle. 
• Spray with cooking spray, sprinkle with raisins and cinnamon sugar . 
• Roll from short end; pinch to seal seam. 
• Cut into 9 up to 12 slices and arrange in prepared pan. 
• Repeat with other half.

Cook:

• Rise dough in warm place til doubled. 
• Bake at 375 degrees F brown 20-25 mins. 
• Cool in pan for 10 mins. Invert into plate.

Or freeze:

• Cover with foil & freeze. 
• Can be done weeks ahead! 
• At bedtime, remove foil & place in oven to thaw & rise. 
• In the morning, turn oven on 375 degrees & bake until brown 25-30 mins. 
• Cool in pan for 10 mins. Invert into plate.

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Easy Healthy Recipe Oatmeal Bars

10 Servings
Ingrediets:
1. 3/4  Egg whites; whipped
2. 1/3 teaspoon Vanilla extract
3. 1 1/4 c Rolled oats; uncooked
4. 1/2 c Unbleached flour
5. 1/3 c Granulated sugar
6. 1/3 c Brown sugar; packed
7. 1/3 teaspoon Baking soda

8. 1/3 teaspoon Cinnamon
9. 1/8 teaspoon Salt
10. 1/3 c & 1 tablespoon Butter; softened

Directions:

• Heat oven 375 degrees F.
• Prepare a 9 * 13 inches pan with cooking spray & flour; set aside.
• In a mixing large bowl, combine egg white, vanilla & margarine.
• Mix dry ingredients with wet ingredients just until moistened.
• Spread mixture into prepared pan.
• Bake for 25 mins or up to lightly browned.

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Recipe Pancake; Fltuffy Pancake

3 servings
Ingredients:
(c=cup)
1/4 c Sugar
3 teaspoon Baking Powder
1/2 teaspoon Salt
1 c Milk
1 c Flour
1 Egg
3 tablespoons Butter (Melted)


Directions:

• Mix  ingredients in a medium mixing bowl. 
• Add milk, melted butter, & egg.

• Mix with a whisk until mixed but still lumpy, do not over mix. 
• Pour into a hot griddle set at 325° F, into desired pancake sizes.
   
• Flip pancake when the batter starts to bubble, but before the underside to too brown. 

• Cooking is finished when the cake is golden brown. 
• Serves three Adults, or two Adults & two small children

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Easy Breakfast Recipe: Gingerbread Scones

Servings: 8

Ingredients:
2 tsp Baking Powder
1 egg yolk
1 tbsp Sugar
FOR THE NUTMEG WHIPPED CREAM
1 Recipe Nutmeg Whipped Cream
1/4 tsp Vanilla
Coarse sugar
1/8 tsp Ground nutmeg
1/2 tsp Ground cinnamon
1/4 tsp orange peel
1/4 cup milk
1/4 cup Butter
3 tbsp Brown sugar
1/2 tsp Baking soda

Directions:
FOR THE SCONES:

• In a large mixing bowl, combine the brown sugar, flour, baking soda, salt, baking powder, ground ginger & cinnamon.  
• Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.
• Make a well in the center.
• In a small mixing bowl, stir together the egg yolk, milk, & molasses; add all at once to the center of the flour mixture.
• With a fork, stir until combined (mixture may seem dry). Turn dough onto a lightly floured surface.
• Quickly knead dough for 10-12 strokes or up to nearly smooth.
• Pat of lightly roll dough into a 7" circle.
• Cut into 8 wedges.
• Arrange wedges on an ungreased baking sheet about 1 inch apart. 
• Brush with egg white and sprinkle with coarse sugar if desired. 
• Bake at 400 degrees F for 12-15 mins or till lightly brown. 
• Cool scones on a wire rack for 20 minutes.
• Serve warm with Nutmeg Whipped Cream if desired. To freeze: Cool scones completely and wrap tightly in foil; place in freezer bags.
• Freeze for until 3 months.
• Place frozen, foil-wrapped scones in a 300 degrees F oven &  heat for 15-20 mins or until warm (10-15 mins if thawed).

FOR THE NUTMEG WHIPPED CREAM:

• In a chilled small mixer bowl, combine all of the ingredients.
• Beat with chilled beaters of an electric mixer on medium speed until soft peaks form.
• Serve immediately or cover and chill until needed, until 120 mins. Makes 1 cup.

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Easy Breakfast Recipe: Cinnamon Crumble Coffe Cake

Servings: 4
Ingredients:
(c=cup)
1. 3 large Egg
2. 1 c Nuts
3. 1 tsp Salt
4. 3 3/4 tsp Baking Powder
5. 1 1/4 c Vegetable oil
6. 5 c Flour
7. 1 1/8 c milk
8. 2 tsp Vanilla extract
9. 2/3 stick Butter
10. 2 tsp Cinnamon
11. 3 c Sugar

Directions:

• Heat oven 400 degrees F / 200 degrees C / Gas Mark 7.
• Mix together the sugar, flour, baking powder and salt. Add in the oil.
• In the smaller portion add the vanilla, eggs & milk extract. 
• Mix well until free of lumps ( mixture will be thin ). 
• Pour into greased 9 x 13-inch pan.
• In the big  portion add the cinnamon, nuts & butter. 
• Mix with hands , making crumbs, leaving some big crumbs.
• Bake for 25-30 mins till browned.
• Cool & sprinkle with powdered sugar.

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Breakfast Menu Recipe; Buttermilk Biscuits

Ingredients:
[c-cup]

1. 1 tablespoon Baking Powder
2. 1/2 teaspoon Baking Soda
3. 1/2 c Buttermilk
4. 1 tablespoon Granulated Sugar
5. 1 teaspoon Salt
6. 2 c All-Purpose Flour
7. 2 tablespoon Unsalted Butter
8. 2 tablespoon Lard

Directions:
1.

• Heat oven to 500 degrees F & set oven rack to the center of the oven. 

2.

• Combine dry ingredients in a food processor & pulse to blend.
• Add Lard & chilled Butter & pulse until the the mixture looks pebbly.

3.

• Remove from the food processor & put this mixture in a medium-sized bowl & gently stir in the Buttermilk until just incorporated.

 4.

• Fall back onto a flour the top & flour board, & fold over, pat, flour, fold, flour until barely workable.

 5.

• Cut biscuits & put them on a baking pan prepared with a baking sheet with the sides just kissing each other.

6.

• Put them in the oven, flap the oven door, & turn the temperature down to 450 degrees F. Bake for 10 to 12 mins.

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Breakfast Recipe: Blueberry Cream Muffins

Ingredients:

1. 1 1/2 c fresh blueberries
2. 2 c All-purpose flour
3. 2 large Eggs
4. 1/2 tsp Baking soda
5. 1 tsp Baking Powder
6. 1 c Granulated sugar
7. 1/2 c Vegetable oil
8. 1/2 tsp Salt
9. 1/2 tsp Vanilla extract
10. 1 c Sour cream

Directions:

Sttep 1

• Place oven rack in lower-middle position of oven & preheat to 375° F.

Step 2

• In a medium bowl sift together flour, baking powder, baking soda, & salt.
• Sprinkle 1 tbsp of flour mixture over blueberries & toss to coat; set aside.

Step 3

• In a big bowl, whisk eggs & sugar together until mixture is pale yellow.
• While whisking, slowly pour in oil; add vanilla & sour cream, and mix well.
• Fold in remaining flour mixture until just incorporated.
• Do not over mix. (Batter should be mixed just until it comes together. It's OK for some small sprays of flour to be visible in the raw dough.) 
• Gently fold in 1 cup of the blueberries.

Step 4

• Spray a twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter (or use paper liners).
• Distribute muffin dough equally among cup.
• Sprinkle remaining 1/2 cup of berries on top of muffins & press down lightly.
• Place in oven and increase temperature to 400 degrees° F.
• Bake until muffins are golden brown & a toothpick inserted into the center comes out clean, about 20 to 25 mins, rotating pan halfway through.
• Remove from oven and turn out, upside down on tea towel to cool completely. 
• Serve immediately or store in airtight container for 2 to 3 days.

Step 5
Variation:

• If desired, to cinnamon-coat muffin tops, dip warm muffins in melted butter, then in mixture of 2 teaspoons cinnamon & 1/2 cup granulated sugar.

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Dessert Recipe: Crunchy Yogutr Sundae

A berry sweet way to start or end day, since this yummy vitamin and mineral-packaged yogurt sundae is both a stupendous breakfast and a extraordinary dessert

Ingredients:

1. 8 strawberries
2. 8c Cinnamon toast crunch cereal
3. 1 1/3 c yoplait 99 percent free fat creamy strawberriy yogurt

Directions:

Step 1

• cut 6 of the strawberry into 4 slices.

• Place 6 strawberry slices in  of two parfait glasses.

• Sprinkle-0.25c (1/4c) cereal over strawberries.

• Pour about-0.3c (1/3c) yogutr over cereal.

Step2

• Create another layer strawberries, yogurt and cereal.
• Top the each sundae with whole strawberry.
• Serve immediately

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Breakfast Recipe Best Ever Banana Muffins

Ingredients:

1. 2 ounces Sugar
2. 1 large Egg
3. 3 large Bananas
4. 0.5 tps Salt
5. 1 tsp Baking Powder
6. 1 tps Baking soda
7. 1/3 cup Butter
8. 3/4 cup All purpose flour

 Directions:
Step 1

• Preheat oven to 375 °F /190 °C 

Step 2

• Mash bananas. Add slightly  egg and sugar and mix well.
• Add the melted butter.
• Make a well in the middle and add the dry ingredients.
• Bake for 20 minutes.

Step 3

• Add also  brown sugar to the tops of the muffins before baking.
• This made them crunchy on top, but I haven't tried it myself.

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Almond Puff Pastries Breakfast Recipe

Ingredients:

1. 8 ounces (2 c) heavy whipping creamConfectioners' sugar
2. 4 ounces (1 c) sugar
3. 1 egg
4. 1 tbs water
5. 4 ounces (1 c) sliced almonds
6. 17.25 oz frozen puff pastry



Directions:

Step 1

• Unfold pastry sheets onto a lightly floured surface. Cut each sheet into nine 3-in. squares.
• Place 1 in. apart on greased baking sheets; set aside.
• In a small bowl, beat egg yolk and water; brush over pastry squares.
• In another bowl, beat egg white; add almonds and sugar. 
• Spread over each square.

Step 2

• Bake at 375 degree for 20-25 minutes or until well puffed and browned.
• Cool completely on wire racks.

Step 3

• Split pastries in half horizontally.
• Fill with whipped cream; replace tops.
• Sprinkle with confectioners' sugar.
• Serve immediately. Yield: 18 servings.

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