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Olympic Gold Medal Cookies
INGREDIENTS

* 1 cup butter, softened
* 1 cup light brown sugar
* 1 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/8 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 pinch salt
* 3 cups rolled oats
* 1/2 cup wheat germ
* 1 1/4 cups golden raisins
* 1 1/3 cups chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking soda, baking powder, and salt; gradually stir into the creamed mixture. Finally, stir in the oats, wheat germ, raisins and walnuts. Drop cookies by heaping tablespoonfuls onto the prepared cookie sheets. Wet hands and flatten cookies slightly. Cookies should be about 3/4 inch thick, and 2 1/2 inches wide before baking.
# Bake for 15 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

~Fresh ramen~(Japanese pasta)
Ingredients

2 cups flour
4 eggs
Salt
1 T. water
Oil for frying

Preparation:In a large bowl, combine flour and salt. Make a well in the center and add the eggs and water. Combine until it comes together to form a nice pasta dough. Let rest 30 minutes, then roll through pasta machine(if you don't have one cut the dough with a knife). Twirl your desired amount in a nest. Let your nests dry for a couple of hours, then deep fry for 3 minutes on each side. Let cool. Boil in salted water until tender. (Since this is fresh ramen without any preservative's, store in the fridge for up to a week)

~~Caramel Fudge Chocolate Cake Recipe~~

*Ingredients:

* 1 18 1/4 oz package chocolate cake mix
* 1 cup miniature semisweet chocolate chips, divided
* 1 12 1/4 oz jar caramel ice cream topping, warmed
* 1 11 3/4 oz hot fudge ice cream topping, warmed
* 1 8 oz carton frozen whipped topping, thawed
* 1/2 cup English toffee bits or almond brickle chips


Directions

1. Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips. Pour into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Immediately poke holes in the cake with a meat for or skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack. Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in refrigerator.

~'* OMG I am really hungry *'~

Yay! Pumpkin Cookies!

Chocolate Mint Cookie Recipe

This cookie recipe is a great one to prepare for after holiday thank you gifts. The cookies are also good any time of the year as a wonderful treat!

Ingredients
• 3/4 cup butter
• 1 1/2 cup firmly packed dark brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 large eggs
• 2 1/2 cups all purpose flour
• 1 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• green mint wafers (or mix peppermint chocolate as directed below)



Directions

In a large saucepan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large mixer bowl and let stand 10 minutes to cool. Mix at high speed and beat in eggs one at a time. Reduce speed to low and add dry ingredients. Mix until just blended. Cover dough tightly with plastic wrap and chill for at least one hour until dough is easy to handle.

Preheat oven to 350 degrees. Line 2 cookie sheets with foil. Roll teaspoonfuls of dough onto cookie sheets 2 inches apart. Bake 12-13 minutes and NO longer. Cookies should come out of the oven looking slightly underdone. They will crisp when cool.

Immediately after taking the cookies out of the oven, place one mint wafer on top of each cookie. Allow mints to soften; then swirl to cover cookie. Peppermint chocolate can be placed on top of cookies instead of wafers. See note below. Sprinkles can be added at this point if desired.


Making Peppermint Chocolate

You will need 1 cup white chocolate and peppermint extract to make this. Melt the white chocolate in a microwave safe bowl by microwaving for 30 secs and then stirring. Repeat until chocolate is partially melted. Remove from microwave and continue stirring until chocolate is completely melted. At this point add 2-4 drops of peppermint extract and food coloring if desired.

Basic pancakes




INGREDIENTS:

* 2 cups all-purpose flour, stirred or sifted before measuring
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 egg, slightly beaten
* 1 1/2 cups milk
* 2 tablespoons melted butter

PREPARATION:
Sift together flour, baking powder, and salt. In a separate bowl, combine egg and milk; add to flour mixture, stirring only until smooth. Blend in melted butter. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until brown on one side and around edge; turn and brown the other side. Recipe for pancakes serves 4.