I previously told you about DiGiorno’s Pizza and Breadsticks all in one combo and am even more excited to share their other two versions; Pizza & Chocolate Chip Cookies (Nestle toll House Cookies so you know they’re good!)and Pizza & Boneless Wyngz!  For the big game day, I’ll definitely be getting the Pizza and Wyngz!! I think these are such fantastic ideas and it just thrills me to see DiGiorno getting creative with their combos.

I think the pizza & cookies will be great for when we have pizza as a family.  It saves me time from having to whip up something sweet for the boys!  I just love love love this idea!

Don’t you think this is a great idea?  Which all in one combo do you think is gonna be your favorite?

Okay, while that might not be a proven fact technically speaking, it holds true here in the Falcon household.  One of the first things my kids do is check the cookie jar and since I don’t always make them from scratch, I do try to always stock them with some our favorites regularly like Oreos (Double Stuff of course), Nutter Butters (my man’s fave), and Chips Ahoy (the soft ones).

I remember my great grandmother having this cookie jar full of huge sugar cookies.  They were the best.  It’s something I’ll always remember because she had cookies in there at all times so we always knew we’d get one.  I want that those kinds of memories with my own kids.

For TODAY ONLY, you can download a coupon for free cookies at Nabisco’s Facebook Fan page!  Simply buy one package and a gallon of milk and get your second set of cookies free! (limit one per househould) You can’t beat that if just to give you a cool idea for Summer, try buying the Chewy Chips Ahoy and some ice cream and create your very own homemade ice cream sandwiches. Kids love them and the cookies size is perfect for small hands.  It’s something me and my kids do during the Summer months.  If you’re adventurous, you could try say..nutter butters with chocolate ice cream.  {{drool}}

I’d love to hear if you have a family cookie story!  Share with us and be sure to fan Nabisco and claim your coupon!

Post is sponsored but my opinions are my own, always have been, always will be.  Read my full disclosure for my blogging ethics.

Shaina is the home cook and wannabe photographer behind Food for My Family, where she shares recipes, tips, opinions and her philosophy on food as she wades through the process of feeding her family, her friends and anyone else who will let her, all while juggling four kids and running a business.

I love baking Christmas cookies, and one thing I want my children to remember is baking with me.  Unfortunately, the cookies I tend to make for gifts at Christmastime aren’t the most exciting for kids: fruit-filled pastries dusted with powdered sugar, candied-ginger orange shortbread and pecan teacakes.  I needed something that screamed “Happy Holidays!” from the rooftop, or at least from the minute you saw it on your plate.  Stained glass cookies were just the thing to get the kids in the holiday spirit and one where they could be involved every step of the way.

Every cookie starts with a good dough.  This one has lemon extract and lemon rind in it to give it a bit of a kick in the pants.

While you’re mixing up the dough, set your kids or your husband to work sorting the hard candies by color so you can crush them soundly with a can of stewed tomatoes or chicken noodle soup.  (Whatever you have will work.)

Place half of your dough on a piece of parchment and roll it out.

Using two sizes of cookie cutters, one large and one small, cut out large shapes with a 4″ cookie cutter…

…and then cut out small shapes (2″ or so) inside that.

Fill the inside with the crushed candies.  Use a toothpick to push the pieces around inside the cookie, being careful not to get the candy pieces up on the cookie dough itself, just along the inside edge.

Once baked and cooled, they’re done.  If you wanted, you could cut holes out in the top before baking and hang them as ornaments.  They also make fantastic colorful gifts.

Want a variation?  Omit the lemon rind and substitute peppermint extract for the lemon extract.  Then use blue and white mint-flavored candies and you have a completely different cookie.

LEMONY SWEET STAINED GLASS COOKIES

INGREDIENTS

• 1 stick unsalted butter
• ½ cup granulated sugar
• 1/3 cup brown sugar
• 1 teaspoon lemon extract
• 2 teaspoons lemon rind
• 1 egg
• 2 tablespoons sour cream
• 2 cups flour
• ½ teaspoon sea salt or kosher salt
• ¾ teaspoon baking powder
• 30-40 hard candies such as Jolly Ranchers or Life Savers, sorted by color

DIRECTIONS

Preheat oven to 375º F.  In a large mixing bowl, cream together butter and sugars.  Beat in lemon extract, egg and lemon rind.  Stir in the sour cream.  Sift together flour, salt and baking soda and then mix into the batter.  Separate in half.  Place the balls on a sheet of parchment paper cut to fit your baking sheets.

Lightly flour the top of the dough and use a rolling pin to roll it out to ¼” thickness on the parchment.  Using 4″ and 2″ cookie cutters cut out large shapes with the 4″ cutters and then use the 2″ cutter to cut out the centers.  Slide the parchment sheet with the cookies onto a cookie sheet.

Crush the sorted candies in zip-top or other baggies wrapped in cloth using the rolling pin or some other heavy object, like the bottom of a can.  Using a small spoon, like a ½ teaspoon measuring spoon or something similar, place the candies into the cutout shapes.  Use a toothpick to guide them around to the edges, being careful not to get any candy pieces on top of the cookie dough itself, just up to the edge.

Bake at 375º F for 10 minutes.  Remove from the oven and allow to cool on parchment.  When cool, carefully peel parchment away.  Package in airtight containers once completely cool, hang on the tree, give them away to friends, family and neighbors, and don’t forget to eat a few yourself.  ‘Tis the season, after all.

White Chocolate Macadamia Nut Cookies have to be some of the BEST cookies ever.  These cookies are slightly crisp on the outside with a soft and chewy inside, full of chunks of macadamia nuts and white chocolate.  Very drool worthy!  What is your favorite kind of cookie?

INGREDIENTS

• 1 pound (2 cups) butter, room temperature
• 1 2/3 cup brown sugar, packed 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 Tablespoon vanilla
• 4 ¼ cup all purpose unbleached white flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups (12 ounce bag) white chocolate chips or chunks
• 1 ¼ cup (4 ounces) macadamia nuts, roughly chopped

DIRECTIONS

• 1. This recipe makes a large batch of 48 full size cookies. The full batch will fit in a 5 quart mixer. Divide the recipe in half if needed.
• 2. Make sure the oven keeps the right temperature. The cookies may need a minute or two more or less than stated.
• 3. Preheat oven to 350 degrees F.
• 4. Line baking sheets with parchment paper (no need to grease).
• 5. Measure flour, baking soda and salt in a large bowl and blend together. Set aside.
• 6. In a large mixing bowl, preferably a heavy-duty mixer, and using the paddle or beater attachment, beat butter until creamy.
• 7. Add brown sugar and beat again. Scrape down the bowl and add the granulated sugar. Beat until fluffy.
• 8. Add eggs one at a time, beating after each addition.
• 9. Add vanilla, beat and scrape again.
• 10. On low speed, add flour mixture 2 cups at a time, and mix well.
• 11. Mix in white chocolate and macadamia nuts. Mix only until blended.
• 12. Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading.
• 13. Bake at 350 degrees for 10-12 minutes or until lightly browned. Do NOT over bake these cookies. They continue to bake for a few minutes after they are removed from the oven.
• 14. Transfer to cooling racks. Store in air tight container or plastic bag to stay soft and moist.
• 15. Makes 48 warm and gooey cookies.

This is one of the treat recipes that my mom grew up with. They are so easy to make and easy on the budget. They were always a big hit when her Mom made them, and they didn’t last very long around their house. They bring her back such good memories so I’m happy to share them with you in hopes that they bring you the same kind of memories.  After chatting with folks, it seems these were popular for lots of folks. If you try them out, let me know!

Oh, and the pan is the Wilton Bite Size Brownie Squares Silicon Mold Pan. CUTE!

INGREDIENTS

• 1/2 cup butter or margarine
• 1/2 cup cocoa
• 1/2 cup milk
• 2 cups sugar
• 1/2 cup peanut butter
• 4 cups quick oats

DIRECTIONS

In a medium sauce pan cook together the butter or margarine, cocoa, milk and sugar until the mixture begins to boil.  Boil for one minute.  Stir frequently.  Remove from heat and stir in the peanut butter. Then add the oats and coconut.
Mix well….the mixture will be thick.  Drop onto waxed paper with a tablespoon and allow to cool.  Cookies will harden a bit as they cool.

Optional: 1 cup shredded coconut and decrease the oatmeal to 3 cups

Makes 2-3 dozen, depending on the size.

Hmmmm, I’m not sure how maple and bacon cookies are going to taste but they sure look good! If you make these, please let me know. I would love hear how they turn out for y’all.

Things have been crazy around here but hope to have things back to normal soon! Thanks for bearing with me guys.

INGREDIENTS

• * 1 c. butter or margarine, softened
• * 3/4 c. brown sugar, packed
• * 3/4 c. sugar
• * 2 eggs
• * 1 t. maple extract or 1 T + 1 t. maple syrup
• * 2 1/2 c. flour
• * 1 t. baking soda
• * 1/4 t. salt
• * 1/2 – 1 lb. bacon, cooked, crumbled and well drained

DIRECTIONS

1. In a large mixing bowl, beat together butter or margarine, brown sugar and sugar until fluffy. Stir in eggs and maple extract or syrup. Beat for 1 more minute.

2. In a small bowl, combine flour, baking soda and salt. Stir to combine and add in batches to mixing bowl. Beat just long enough to incorporate.

3. By hand, stir in the bacon pieces. Drop by tablespoons onto cookie sheets. Bake at 375 degrees for 8-10 minutes, until golden brown.

About the Author:

Kate is a stay-at-homeschooling mom to 4 (10, 4, 3, 2) and wife to a wonderfully crazy man. She banished the daily dinner witching hour when she learned to use Stolen Moments throughout the day to have dinner prepared before lunch time every day. Kate cooks from scratch, bulk cooks and sticks to a strict monthly grocery budget. You can read more about Kate and her methods and recipes on Cooking During Stolen Moments.

Please welcome my guest poster. Lynn is a stay at home, homeschooling mom to three. She loves to cook and try all kinds of recipes. You can follow her adventures in the kitchen at Lynn’s Kitchen Adventures.

My family loves cookies, and I am glad because cookies are one of my favorite things to bake. I love trying new cookie recipes because I am always looking for a better cookie. I also like tweaking my favorite recipes to come up with new versions.

One of the recipes that I tweaked was my favorite chocolate chip cookie recipe. I wanted to try a cookie that had chocolate and toffee in it, because I love that combination. I tried a few things, and I finally came up with a really good version of a Chocolate Toffee Pecan Cookie.

These cookies are so good. I sent a plate full of them to work with my husband and everyone loved them. I also served them to friends, and they all liked them. I had trouble not eating them, they are so good. I entered these cookies in the Bass Pecan recipe contest, and they won the grand prize of $1,000.  I love these cookies. If you like chocolate and toffee, give these a try.

These cookies are large cookies. They are made to be like a cookie you would buy in a coffee shop or bakery. I have tried making them smaller, but it changes the texture. You want these large.

INGREDIENTS

• 2 c. plus 2 TB flour
• ½ tsp. baking soda
• ½ tsp. salt
• 12 TB butter melted
• 1 c. brown sugar
• ½ c. sugar
• 1 egg, plus 1 egg yolk
• 1 teaspoon vanilla
• 1 cup chocolate chips
• 4 ounce English toffee bits
• 3/4 cup chopped pecans, very finely chopped

DIRECTIONS

Preheat oven to 325. In a bowl, mix dry ingredient. In mixing bowl, combine butter and sugars until well blended. Add egg, yolk, and vanilla. Batter will appear slightly greasy. Add dry ingredients, until blended. Add chocolate chips, pecans, and toffee pieces. Scoop in ¼ c. balls onto cookie sheet. I use an ice cream scoop. Place 6 on each cookie sheet. You should only place 6 per sheet because these are large cookies and they spread out. Bake for 15 minutes.

I love any cookies that have molasses in them and these soft, chew ginger cookies are no exception!  I don’t know why but I have been craving sweets here lately and what I love about cookies, is that you can just one or two to satisfy that craving instead of a huge piece of cake.  Hey, baby steps you know!

INGREDIENTS

• 1 1/4 cup all purpose flour
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon allspice
• 1/3 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 2 tablespoons molasses
• 2 tablespoons white sugar (for rolling cookies)

DIRECTIONS

Preheat oven to 350 degrees F.  In a medium mixing bowl, blend flour, baking soda and spices together and set aside.  In another bowl, cream together butter and 1/2 cup of sugar until fluffy. Beat in egg until well mixed. Then add the molasses and mix to combine.  Slowly add the flour mixture to the butter mixture.  Using rounded teaspoonfuls (or not quite full tablespoons), form dough into balls the size of walnuts and roll them in the extra 2 tablespoons of sugar. Place cookies on an ungreased cookie sheet, approximately two inches apart and lightly flatten.  Bake in preheated oven for 8 to 10 minutes. Allow to cool on cookie sheet for about 5 minutes before removing to wire rack to cool completely.

Whipped up by Andrea.

Guest post by Rachel

Sounds too good to be true? It isn’t, but it IS delicious!

My ex-boyfriend had two favorite desserts: cheese cake and anything with peanut butter and chocolate combined. When I found this recipe (while we were dating, of course!) I couldn’t wait to make it for him. I surprised him with it on day, and I was right, he loved it – and I was quite proud of my culinary skills. Since then we’ve parted ways, but while he’s no longer in my life….these brownies are! A more cynical woman than I might joke that I kept the better part. And they are even better than ever, because I’ve added a new twist…pie!

I “cheat” a little bit on these brownies, because I use a box mix. You can use whatever brownie recipe you like – If you’re in a more authentic mood, here’s the recipe for the chocolate brownie part:

• 8 oz unsalted butter
• 2 1/4 cups granulated sugar
• 1 1/4 cups Dutch process cocoa (or European Style)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 1/2 cup unbleached all purpose flour
• 1 cup chocolate chips

You can read the original post here: Then I follow the following recipe for the peanut butter cheesecake part:

Peanut Butter Mixture

• 3 ounces cream cheese, softened
• 1/3 c. peanut butter
• 1/4 c. sugar
• 1 tsp. vanilla
• 1 egg

You get the marbled effect by pouring 2/3 of the batter into the pan, spooning chunks of the PB mixture on top of it, covering it with the remaining batter, and then swirling it around with a knife. Cool for better cutting and chill before serving. I love these brownies straight out of the freezer. They don’t tend to freeze through, just cold enough to taste fudgy!

I baked them recently for a book club meeting that I am hosting, and added a new twist. I baked it into a pie shell….yummy!!!

You can read more recipes, books, and other musings at my blog: The Rachel Chronicles
Happy baking and tasty eating!
Rachel

Photo Credit & Original recipe from: Cookie Madness

BAHAHAHHAHAHAHA…gotcha huh!  Oh….I SO crack myself up.

So my SIL read my Hershey’s post and was inspired to use some Hershey’s chocolate that she had handy in her own pantry!  You know, cookies are really easy to make, each batch usually makes a lot, and they’re always hit with everyone!

Anyways, this post here was submitted by my ever so lovely, very humorous, beautiful SIL!  What?  You never know when I might need something eh???  heehee

INGREDIENTS:

• 1 C. Butter Flavor Crisco
• 1 C. Granulated Sugar
• 1 C. Packed Brown Sugar
• 2 tbs Milk
• 1 tsp Vanilla
• 2 eggs
• 2 C. Flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 C. Oats (quick or regular)
• 1 C. Corn Flakes (crushed)
• 2 C Hershey’s semi-sweet Choc chips
• 1 C. Pecans
• 1 C. Coconut

DIRECTIONS:

Heat oven to 350′. Grease baking sheet with crisco. Combine first 5 ingredients, beat at low speed mixer until well creamy. Add all dry ingredients. mix at low speed until dough is well mixed.

Using a ice cream scoop, drop 3″ apart onto greased sheet. Bake 13-15 minutes or until edges are lightly brown but centers are slightly soft. Cool 3 minutes on sheet then remove with spatula to rack to set.

Makes about 2 dozen 5″ cookies…..