Thursday, October 31, 2013

Perfect Pie Crust

For years I searched for a great pie crust recipe. I had a friend in Florida share this recipe with me. I believe it came from a cookbook she had but I cannot say which one.

Perfect Pie Crust
12 Tbsp. very cold unsalted butter
3 C. flour 
1tsp. kosher salt
1 Tbsp. sugar
1/3 C. cold vegetable shortening
6-8 Tbsp. ice water  

Dice the butter and return to the fridge or freezer while preparing the flour mixture. 

Place the flour, salt and sugar in a food processor. Pulse a few times. Add the butter and shortening. Pulse 8-12 times til the butter is pea-sized. 

With the machine running pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured surface and roll into a ball. Wrap in plastic wrap and refrigerate at least 30 minutes.

Cut the dough in half and roll out. 

This actually makes enough for about 3 single crusts. 



Tuesday, October 29, 2013

Easy Donuts

Every once in a while my mom would break out the canned biscuit dough and make us these sugary treats. They are so simple and so yummy! Maybe everyone know about these already, but I thought they were worth the reminder. These are best with Pillsbury Grands, but you can use the smaller ones too.
Pillsbury Grands, 1-2 cans
oil, for frying
Pour oil into a pot until its about 2-3 inches deep, and heat on medium. While its heating up, open the biscuits and use something to cut a perfect circle into the center of each biscuit. Then drop 2-3  donuts at a time into the oil to fry. The trick to this, is you don't want the donuts to cook too fast or they will be doughy in the center. So, it should take 25-30 seconds on each side, maybe a bit more if you cook it on lower heat. Using tongs, lift the donuts out of the oil and let the oil drip off good then place the donut into the sugar. Lift all of the donuts and place into the sugar and then transfer to a plate to rest.  Toss the donuts around in the sugar until they are thoroughly coated.  These are really great and so quick.

Monday, October 28, 2013

Pumpkin Pie Bites

I love finger food.  I guess I'm just too lazy to use a fork or something, I dunno.  I just think finger food is way more fun.  So finding a way to eat pumpkin pie with my fingers is just cooler than the flip side of my pillow.

2 refrigerated ready-to roll pie crusts
1 egg white
8 oz. cream cheese, softened
1/2 cup sugar
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
biscuit/round cutter
1/2 cup chocolate morsels
vegetable oil (I used coconut oil)
re-sealable plastic bags or frosting bag

1.  Preheat oven to 350 degrees.  Roll out pie crust onto lightly floured board and thin it out just a bit with a rolling pin.  Cut circles with a biscuit cutter.  Easing the fullness in as you go, gently press the circles into the cups of a mini muffin pan.  With the scraps on the board, cut little stems and adhere them to the crust in the cups with a tiny bit of water.  Brush the tops of the crusts with beaten egg white.
2.  Mix cream cheese, sugar, canned pumpkin, 2 eggs, vanilla, and pumpkin pie spice together until well combined.  Spoon one tablespoon of this mixture into each of the crusts.  (Pumpkin filling should be level with the top of the crust, more or less.)
3.  Bake for 15-18 minutes.  Remove pie bites from muffin pan and place on cooking rack to allow to cool completely.
4.  Melt chocolate (semi or milk, doesn't matter) in a microwave-safe bowl until melted (30 seconds at a time).  Stir until smooth, adding enough vegetable oil to get it to piping consistency.  Pour this into a sturdy ziploc bag (or a frosting bag), close, and snip the corner just enough to make a small opening.  Decorate the pie bites with a drizzle or with a jack-o-lantern face.

Makes about 2 dozen pie bites

Source:  Bakerella

Sunday, October 27, 2013

God's Greatest Creation

As children of God, we are His greatest creation. "Anyone who studies the workings of the human body has surely seen God moving in His majesty and power." -Elder Russell M. Nelson

Friday, October 25, 2013

DIY Shampoo

I like to try and find ways to use more natural products, especially when they don’t cost an arm and a leg. I found this shampoo recipe online and thought that, since I had most of the stuff already, it was worth a try. The Dr. Bronner’s was already in my supply as well as the doTERRA Lavender oil. A quick check of the pantry produced the coconut milk so I was left just searching a store for Vitamin E oil. I figured this would be a tough search. I don’t live in a small town, but we don’t have a lot of access to natural products here. I figured that checking my local grocery store while on my regular grocery run would be an exercise in futility but I was pleasantly surprised. They had it in the personal care section! Score. I’ve been using this shampoo for a month or so now and I find it works well. The first time I tried it my hair hadn’t been washed in a couple of days (I’m a daily washer normally) and it didn’t get my hair fully clean. But for daily washing it is great.
(this recipe is from my personal blog)

 1/4 cup coconut milk
1/3 cup Dr. Bronner's soap
1/2 tsp. Vitamin E oil
20 drops doTERRA essential oil of your choice
optional: 1/2 tsp. olive or almond oil (for dry hair)

Combine the ingredients together in a bowl and whisk well.

Use about 1 Tbsp. per wash, more if washing less often than once a day.

I stored my shampoo in one of those empty bottles you can get in the travel toiletries section at Target. Make a larger recipe and store in an old shampoo bottle. You can use any scent of Dr. Bronner's soap and of doTERRA essential oil. I used Lavender in both but next time I may try mixing scents, like Lavender and Peppermint. Or, my new favorite doTERRA oil blend, Citrus Bliss. Make sure to shake it up each time before you use it. I squirt about a tablespoon into my hand, rub in and lather, and quickly get my fingers going with the lather on my scalp. The lather has a tendency to “fade” quickly but I find that if I focus on my scalp first it’s just fine.

To order doTERRA Certified Pure Therapeutic Grade Essential Oils, click here.

Thursday, October 24, 2013

Creamy Cauliflower Sauce

A Pinterest find, of course.  And a healthier version of any creamy white sauce you can imagine!  Add a little Parmesan cheese and you will swear you are eating Alfredo sauce.  Check out my source  and you will see that she has created a whole ebook of recipes for this little gem.  Stay tuned here for a yummy tortellini recipe that I used this sauce in last week.  The picture is the teaser!


8 large cloves garlic, minced
2 T. butter
5-6 cups cauliflower florets (one good-sized head)
6-7 cups vegetable broth or water (I used chicken broth because that is what I had on hand)
1 t. salt
1/2 t. pepper
1/2 cup milk

1.  Saute the minced garlic with the butter in a large nonstick skillet over low heat.  Cook for several minutes or until the garlic is soft and fragrant, but not browned (tip from Source is that browned or burnt would taste bitter).  Remove from heat and set aside.

2.  Bring the water or broth to a boil in a large pot.  Add the cauliflower and cook, covered, for 7-10 minutes or until fork tender.  DO NOT DRAIN.

3.  Use a slotted spoon to transfer cauliflower pieces to a blender.  Add 1 cup broth or cooking liquid, sauted garlic, salt, pepper, and milk.  Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk to desired thickness.

4.  Serve hot.  If the sauce starts to look dry, add a few drops of water, milk or olive oil.

5.  I added some Parmesan cheese and cooked until incorporated.  Yummy.

Source: Pinch of Yum.

Wednesday, October 23, 2013

Taco Soup

     This is definitely one of our favorite go-to recipes around here! Easy, fast, tasty, economical, healthy, kid-friendly. The list of adjectives goes on and on....It is a great fall/winter recipe that is great the day of and even better as a leftover. Comfort food at its finest!

Taco Soup


1 lb ground beef.
1 packet taco seasoning of choice
1 quart jar of home canned tomatoes or 48 oz. of canned tomatoes
1 can dark red kidney beans
1 can pinto beans
1 can black beans
1 can great northern beans
1 can ranch-style beans
1 to 1 1/2 cups frozen corn

Toppings as desired: Sour cream, avocado, cheese, chips

    Brown hamburger in large pot, drain fat. Blend tomatoes until smooth, add to cooked hamburger. Add all other ingredients to pot. Simmer 20 minutes or until ready to serve. Top with cheese, chips, avocado and sour cream. 

Can it get any easier? Enjoy!

Source: Aubrey Adams

Tuesday, October 22, 2013

Full-Flavored Beef Stew

This is a quick crock pot recipe.  It makes your house smell wonderful all day long!


2 lb. beef roast or stew beef, cubed
2 c. sliced carrots
2 c. diced potatoes (I like to leave the skins on)
1 medium onion, sliced
1 1/2 c. peas
2 t. quick-cooking tapioca
1 T. salt
1/2 t. pepper
8 oz. can tomato sauce
1 c. water
1 T. brown sugar


1.  Combine beef and vegetables in slow cooker.  Sprinkle with tapioca, salt and pepper.

2.  Combine tomato sauce and water.  Pour over ingredients in slow cooker.  Sprinkle with brown sugar.

3.  Cover. Cook on Low 8 hours.

Source:  Stacy Petersheim, Mechanicsville, PA

Monday, October 21, 2013

Brown Sugar Muffins

My children ask for these muffins more than any other I make! They are DELICIOUS! 


½ cup oil
1 cup brown sugar
1 egg (I have used powdered eggs and it turns out great! 1 TBSP Egg Powder plus 2 TBSP water)
2 cups flour (we think whole wheat flour taste the best in this recipe, but white flour is good too)
1 tsp salt
1 tsp vanilla
1 cup milk (you can stir in a few TBSP milk powder with the flour and then add 1 cup water)
1 tsp baking soda


1. Stir oil, egg, vanilla, milk and brown sugar together in a bowl. 

2. Then stir in dry ingredients (flour, salt, baking soda.) 

3. Spray muffin tins with non stick spray or use cupcake liners. Fill 12 muffin cups with the batter.

4, Bake at 375° for 15-20 minutes or until center of muffin is done. Better grab one, because they disappear quickly!

Notes: The food storage substitutions turn out really well. And the whole wheat flour gives it a great texture and density that we all love. My family does not love it when I make oatmeal for breakfast, but when I have brown sugar muffins to go with it, they do not complain!

Source: Original recipe from my sister-in-law Margo Coombs

Friday, October 18, 2013

Lemon Bundt Cake

This lemon bundt cake is by far one of the favorites in my family. For sure we have it atleast three or four times a year. (This is THE birthday cake for my grandma, husband, brother, and often times my mom) It is so easy, but tastes super impressive. Your guests will never know that it's a jazzed up cake mix!

Lemon Bundt Cake 


Duncan Hines Lemon Supreme Cake Mix
¾ cup oil
4 eggs
1 large or 2 small boxes lemon jello
1 cup cold water
1 grated lemon rind (finely grated) (at least 1 tsp)

1 cup powdered sugar (sift so there are no lumps) ¼ cup lemon juice stir until smooth

1. Mix according to cake mix directions.
2. Pour into well greased and floured Bundt Pan.
3. Bake at 350 degrees for 40 minutes or until toothpick comes out clean.
4. Turn out unto serving plate.
5. Poke holes in cake with skewer and pour glaze slowly over cake while cake is still warm. I actually cover the entire cake surface using icing on the back of a spoon or after all these years use a pastry brush and brush it on!!

 *** MUST spray bundt pan with Baker’s Joy or grease and flour! *** It will stick in the pan if you just use Pam!

Source: My momma!

Thursday, October 17, 2013

Summertime Quiche

Summer is quickly coming to a close here in Idaho. But before I start posting my fall/winter recipes, I gotta post another recipe that uses zucchini and squash. I think this will be the last one with either of those ingredients for a while, at least I hope.
Oh and another thing. I am all about home made. I am kind of a snob when it comes to home made vs. store bought items. However, I have been trying to simplify and one way that I have, is to buy pre-made pie shells for this recipe (cringe!) I have the best home made pie crust recipe but I have accepted the fact that it is okay to buy pre-made pie shells every once in a while.

I love quiche. So versatile. This was a good way to use up some zucchini that I had lying around. You can also use summer squash, etc. Here is how I made this one:

Summertime Quiche 

1 deep dish pie crust
4 eggs
1 C. Half and half
1 C. Shredded zucchini 
1/4 C. chopped green onion
1/4 C. Crumbled bacon
1- 1 1/2 C. Shredded Cheese (I used half monterey jack half swiss)
Salt and Pepper to taste 
Fresh grated nutmeg (optional) 

Preheat oven to 450. Lightly cover the pie shell with foil. Bake 8 minutes, remove foil and back another 5 minutes or so. Remove from oven.

Meanwhile in a large bowl, beat eggs and half/half. Stir in the remaining ingredients. Pour into the warm pie shell. Use a pie saver or foil to cover the edges of the crust. Place in the oven, reduce temperature to 350 and bake until a knife inserted comes clean, about 30-45 minutes. Let rest little bit before cutting. 

Wednesday, October 16, 2013

Good Morning Bars

I love oats. Must be my Scottish roots coming out in me. These bars were a big hit in my house for breakfast and they were gone pretty dang fast!
(this recipe post comes from my personal blog)
 1 cup peanut butter
1/2 cup butter, melted (or 1/4 cup mashed banana or applesauce)
1/2 cup packed brown sugar (can reduce or use natural sweetener)
1/2 cup honey or maple syrup (can reduce or use natural sweetener)
3 tsp. vanilla extract
1 tsp. almond extract, optional
3 1/2 cups old fashioned rolled oats
1/2 cup flaked coconut (sweetened or unsweetened)
1/2 cup chopped nuts
1/2 cup dried fruit (raisins, craisins, currants, etc.)
1/2 cup mini semi-sweet chocolate chips
optional: chia seeds, sesame seeds

1.  Preheat oven to 350 degrees. In large bowl combine the peanut butter, butter, brown sugar, honey, and extracts stirring until well combined. Add in the remaining ingredients and stir well to combine.
2.  Press into a greased 9"x13" baking pan. Bake for 20-25 minutes until they begin to brown around the edge. With a knife, gently cut the bars but do NOT remove. Allow to cool completely or they will fall apart.

Notes--These tasty bars are a little fragile, especially when still warm. So make sure you let them cool completely before eating them. They will firm up some while they cool.

Source:  Just a Pinch

Tuesday, October 15, 2013

Snickerdoodle Brownies

So, you should know, that unless you are prepared to pretty much eat the whole pan of these you might not want to make this recipe! You think I'm kidding!? These have the perfect texture, a little chewy and just the right amount of sweet. This is definitely going down as a family favorite! I did find this recipe on "pin-interest". (That's how my mom pronounces it. LOL!) This is a great fall dessert. The cinnamon and sugar are warm and cozy.
 2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 Tablespoon vanilla
2 Tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.
Get out three separate bowls.
1-In a medium bowl, whisk together the flour, baking powder, salt and set that aside.
2-In  small bowl combine the white sugar and cinnamon, and set that aside.
3- n a large bowl, mix together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.
Spread the mixture into the 9x13 baking dish.
Sprinkle the sugar cinnamon mixture evenly over the batter.
Bake for 25-30 minute or until it springs back at touch.
Let the brownies cool on a wire rack for a bit and serve.
original recipe from Dozen Flours

Monday, October 14, 2013

DIY Lip Gloss

Do you buy a lipstick in the store only to take it home and realize you hate it?  Do you like to take advantage of Bonus Time at your favorite makeup counter but never use the freebie lipstick they give you in the goody bag?  What do you do with them, give them away?  Well, don't!!  Try this may end up loving that weird shade of lip color.

lip stick
small jar or pill box

1.  Twist the lipstick tube all the way out and cut off the actual lipstick into a microwave-safe bowl.  You can combine colors or just do one tube's worth.  It's up to you.
2.  Add the Vaseline to the bowl.  Just eyeball it and try to get about the same volume of Vaseline as you have lipstick.  Adding more Vaseline will make a more subtle gloss, adding less will make a more vibrant gloss.
3.  Place in the microwave and heat in 15-second increments until the mixture can be stirred smooth.
4.  Pour into a small container like an old makeup counter sample jar (a good reason to save those suckers) or a small pill box.  Cool in fridge.

That's it!

So when life gives you ugly lipstick, make lip gloss!

Source:  Pinterest, of course!

Sunday, October 13, 2013

Who You Are: A Message To All Women

Sorry, I am a bit late posting today. I found this video a couple weeks ago and really liked it. I sent it to my sisters. I find that our society is very hard on women. We are taught false ideas of what we are supposed to look like, act like and be.

Let us remember that we are all Children of a LOVING God.  

Friday, October 11, 2013

Blueberries on Snow

(this recipe post is from my personal blog)
Years ago I came a cross a recipe with this title and it intrigued me. I mean, who doesn’t want to try something called “Blueberries on Snow?” I’m so glad I tried it. Every time I take it to a potluck, it is one of the first things to disappear!

 2 cups graham cracker crumbs
1/2 cup butter, softened (8 Tbsp.)
3 Tbsp. powdered sugar
2 packets Dream Whip
1 cup sugar
1 cup cold milk
1 tsp. vanilla
8 ounces cream cheese, softened
1 can blueberry pie filling

1.  Heat oven to 350 degrees. Combine crumbs, butter, and powdered sugar in a bowl, mixing to combine well. Press into bottom and 1/2" up the sides of a 9"x13" baking pan. Bake for 5 minutes. Cool completely. 2.  Pour contents of Dream Whip packets into a large mixing bowl. Add sugar, milk, and vanilla. Beat until you get soft peaks. Gradually add the cream cheese, beating well. Spread over cooled crust.
3.  Carefully spoon pie filling over cream filling. Chill for several hours.

Dream Whip is a powdered non-dairy whipped topping and can be found in the baking aisle at most grocery stores.

Wednesday, October 9, 2013

Buttercup Yeast Bread

This is another recipe I wanted to slide in before squash season is over. I had a subscription to Taste of Home magazine for a few years and this is one of my favorite finds from the magazine. You can use any type of hard squash. I have used butternut, acorn, and sweet mama, all with good results. The squash just gives the bread a lovely golden color and  a hint of sweetness. Everyone loves this recipe!

Buttercup Yeast Bread


  • 3 packages (1/4 ounce each) active dry yeast (about 2 3/4 tsp)
  • 1/2 cup warm water (110° to 115°)
  • 2 tablespoons sugar
  • 2-1/2 cups mashed cooked buttercup or butternut squash
  • 2 cups milk
  • 2/3 cup packed brown sugar
  • 2/3 cup butter, softened
  • 2 eggs, lightly beaten
  • 3 teaspoons salt
  • 13 cups all-purpose flour
  • In a very large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the squash, milk, brown sugar, butter, eggs and salt; mix well. Add 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
  • Punch dough down. Divide into three portions; shape into loaves. Place in four greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
  • Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 4 loaves (16 slices each).

Tuesday, October 8, 2013

Wet Coconut Cake

This is 5 ingredients of deliciousness.


1 box yellow cake mix
1 14 oz. can condensed milk
1 8 oz. can of cream of coconut milk
12 oz. cool whip
1 7 oz. can coconut


1.  Mix cake according to package directions.  Bake in a 9x13 pan.

2.  While cake is still warm, poke holes in cake with fork.

3.  Combine condensed milk and coconut milk, pour over warm holes punctured in the cake.

4.  Let cool in the refrigerator 2 to 3 hours.

5.  Cover with cool whip and sprinkle with coconut.


Monday, October 7, 2013

Mini German Pancakes

My friend Jillian Ennis (soon to be Jillian Mendez in 26 days!) made these scrumptious Mini German Pancakes for us yesterday! They were DELICIOUS! You can top them with any kind of fruit, powdered sugar, syrup, cinnamon sugar, lemon sauce, or whatever your heart desires!

Mini German Pancakes


6 eggs
1 cup milk
1 cup flour
1/4 tsp salt
1 1/2 tsp vanilla
1/4 cup butter, melted


1. Preheat oven to 400 degrees. Grease or spray muffin tins well.

2. Mix all ingredients together in a bowl. Or you could whirl it in a blender for a few seconds until smooth. 

3. Fill baking cups with the batter almost full if you want them to puff up high like the picture below. (Makes 12-18 depending on how high you fill the muffin cups.)

4. Bake about 12 minutes or until golden brown. They will puff up really high while baking, and then deflate a bit as they are cooling.

5. You can fill with fruit topping or a lemon sauce, sprinkle with powdered sugar, or use cinnamon sugar and maple syrup, whipped cream, or whatever sounds good to you! 

This one came out with a heart in the middle! How sweet! 

Sunday, October 6, 2013

Come Listen To Living Prophets

Come listen to living prophets

Come join us today as we gather together to listen to Living Prophets as we watch General Conference. What a wonderful way to be edified on this beautiful fall day!! 

Friday, October 4, 2013

Honey Sweet Cornbread

My sister Laura loves honey. I mean, really loves honey. She's known to make little caves in all of her rolls, muffins, what have you and then proceeds to fill it to the brim with honey. I was making these corn muffins while she was over. She grabbed a few on her way out. She proceeded to call me from the car telling me how amazing these muffins are.... no honey needed. (say what?!) I'm not totally sure if the remaining muffin she had actually made it home to her husband.

Really, these corn muffins are pretty great. They are super easy too. I'm positive that they'll become a family favorite in your home!

1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen corn kernels, thawed

1. Preheat oven to 400 degrees F. Grease or line 12 muffin cups. (My muffin pans have shallower muffin cups, I was able to make 18 from this recipe)
2. In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Thursday, October 3, 2013

Grilled Pizza

Last summer I decided to try making my pizza on the grill. I think I saw some chef on the Food Network make some grilled pizza years ago. I didn't look up a recipe. I just used my favorite dough recipe and added the toppings I liked. I made it again this summer and realized that I really really love it. You might just find me firing up my grill come January and going out in my winter clothes to grill my pizza! 

Start with your dough. Here is the recipe I use (makes about two thin crust pizzas)

Easy Pizza Dough
1 Tbsp. Yeast
1 C. warm water
2 Tbsp. olive oil
1 1/2 tsp. salt
1 1/2 tsp. sugar
2 1/2 C. flour

Dissolve the yeast in water and oil. Stir in salt, sugar and flour. Mix until ball forms. Allow to rise for 5 or 10 minutes. 

Get all your favorite pizza toppings ready (our favorite pizza was the olive oil, tomato, sauteed onion, mozzarella and fresh basil pizza.) 

Meanwhile heat your grill to med.high heat.

At this point I spread my dough out on a greased cookie sheet (normally I would use corn meal, but this is going on the grill)

Take your dough out to your hot grill and throw it on there. I just made a rustic rectangle dough shape.

 After just a few short minutes you will want to turn your crust over.

 Then, working quickly, add your desired toppings. Also, sprinkle a bit of kosher salt over the top of your pizzas. It just boosts the flavor. Close the lid to your grill and give your pizzas 3-7 minutes or until the cheese melts. If you think your crust is going to burn, go ahead and lower the grill heat.

Remove from the grill, cut up and enjoy!

Tuesday, October 1, 2013

Icecream Cookie Treats

A treat now and then is good for everyone!  This is really ridiculously yummy!  So, easy to put together and the kids love them, ofcourse.

1 c. Butter Flavored Crisco
3/4 c. Granulated Sugar
3/4 c. Brown Sugar
1 tsp. Vanilla Extract
2 Eggs
*Blend these ingredients until smooth.
2 1/2 c. All-Purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
*Add these ingredients to the first mixture.
1/2 c. Semi-Sweet Chocolate Chips
1/2 c. White chocolate chips
*Add chips to mixture.
Vanilla icecream

Drop by rounded tablespoons on a greased cookie sheet. Bake in preheated oven at 375 degrees for 9-12 minutes or until barely golden brown! Remove cookies from baking tray and place on cooling rack. Let them cool completely then add a tablespoon of vanilla icecream to the cookie and gently press another cookie on top. Serve immediately.

 *You can add any kind of chocolate chips, or nuts, candies, anything to these!