A tradition we know and love.

Yield: 7 dozen 2 inch cookies

2 1/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 cups (12 ounces) GUITTARD SEMISWEET CHOCOLATE CHIPS
1 cup chopped walnuts (optional)

Preheat oven to 375ºF.

In a small bowl combine flour, baking soda and salt; set aside.

In a large bowl cream butter, sugar and brown sugar until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips and walnuts.

Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until golden brown.

The Original Chocolate Chip Pan Cookie: Prepare dough as directed. Spread evenly into greased 10x15x1-inch pan. Bake at 375ºF for 20-25 minutes. Cool before cutting into 48 two-inch bars.

Category: Broccoli Cheese Casserole
Serves/Makes: 6 | Difficulty Level: 3 | Ready In: 1-2 hrs

20 ounces Frozen broccoli
1 1/2 cup Shredded cheddar cheese
1 1/2 cup Milk
2 Eggs
1/2 teaspoon Salt
1 cup Bisquick
1/2 cup Butter (softened)

Blend milk, eggs, salt and butter. Add Bisquick, then add cheese. Add broccoli, half cooked.
Bake at 350 for 1 hour or until cooked.

Broccoli cheese soup is made with fresh broccoli.

  * 1 bunch broccoli, about 1 1/4 pounds, washed and trimmed
  * 2 cups sliced onions
  * 5 tablespoons butter or margarine
  * 7 cups chicken broth, divided
  * 1 teaspoon dried leaf oregano, crumbled
  * 1/4 cup flour
  * 2 tablespoons Dijon mustard
  * 1/8 teaspoon pepper
  * 1 cup milk
  * 2 cups shredded sharp Cheddar cheese

Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside.

Cut stalks into small pieces; place in a large saucepan

Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through. Broccoli cheese soup serves 8.

“Two nights ago Noah made these amazing ‘Zucchini Fritters’... we
actually made them with the summer squash. Even though we had tasty
basalmic glazed kale and onions on the side, these fritters really
stole the show. Somehow, despite the simple ingredient list, these
fritters really become something more than the sum of their parts.

We only wished we had twice as many.

The squeeze of lemon from the wedges really makes the recipe, so don’t
omit the garnish. :] “
- AargnZarf

1 pound zucchini
1 large garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg
1/2 cup all-purpose flour
4 tablespoons extra-virgin olive oil
1 lemon, cut into wedges

1. Trim the ends from the zucchini. Shred the zucchini using the
large hole of a box grater or the shredding disc of a food processor.
wrap the shredded zucchini in several layers of pper towels or in a
kitchen towel and squeeze gently. Continue squeeing, using new towels
if necessary, until the zucchini is dry.

2. Place the shredded and squeezed zucchini in a large bowl. Add the
garlic, salt, pepper, and egg and mix well. Stir in the flour.

3. Heat 2 tablespoons of the oil in a medium non-stick skillet over
medium heat. Fill a 1/4 cup measure with the zucchini bater. Turn
the batter into the hot pan and use the back of the spoon to shape the
batter into a 2-3 inch patty (Much like pancake batter, it will
spread, butsince the batter is quite thick, it’s best to help it
along.) Quickly repeat until the pan is full but not crowded. Saute
until the fritters are nicely browned on the bottom, 2 to 3 minutes
longer. trandfer the fritters toa platter lined with a paper towel to
drain. Keep hot.

4. Briefly heat the remaining 2 tablespoons of oil in the empty
skillet. Add the remaining batter as directed in step 3 to make more
fritters. Cook the fritters until browned on both sides. Drain on
paper towels. Serve the fritters hot with the lemon wedges.

This really is the best zucchini bread recipe that we have made. It came out light and fluffy and with an excellent flavor. Jenn left the zucchini skin on and it gave a nice added color to the bread.

  *  3 eggs
  * 1 cup vegetable oil
  * 2 cups white sugar
  * 2 cups grated zucchini
  * 2 teaspoons vanilla extract
  * 3 cups all-purpose flour
  * 3 teaspoons ground cinnamon
  * 1 teaspoon baking soda
  * 1/4 teaspoon baking powder
  * 1 teaspoon salt
  * 1/2 cup chopped walnuts

  1.  Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
  2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
  3. Bake for 60 to 70 minutes, or until done.