by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
The Mexican version of spaghetti with a spicy, creamy white sauce.
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
by iamcaressa on September 6, 2009 in Cookies, Desserts
These are fantastic as is, but also make THE BEST white chocolate macadamia nut cookies with the included substitutions. Every time I make these, my husband tells me to “just leave the milk out!” since he keeps going back for more. 
Preheat oven to 375 degrees. Line cookie sheet with parchment paper.
Combine flour, baking soda, baking powder and salt in small bowl.
Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and beat until smooth. Add egg and vanilla, then scrape sides with rubber spatula.
Blend in flour mixture in three stages and stir in chocolate (and optional nuts).
Scoop out walnut-sized (I use a melon baller) balls of dough onto baking sheet, leaving 1-2″ between mounds. Bake for 8-10 minutes, until bottoms are slightly golden and tops are still a light color. Remove from sheet and transfer to cooling rack.
Makes approximately 48 small cookies.
by Molly Kumar and filed in Cookies, Desserts
Chocolate chip and chili cookies tickle your taste and mind with a melt in your mouth texture. Pleasing, satisfying and gone in minutes.
by Jessica@A Kitchen Addiction and filed in Cookies, Desserts
Beautiful chunks of fresh strawberries in a creamy filling sandwiched together by two light and chewy oatmeal cookies.
by kmkrueb and filed in Cookies, Desserts
Delicious oatmeal brownie drop cookies are easy to pop in your mouth.
by misschels and filed in Cookies, Desserts
These cookies are flourless, made with a nutty almond butter, slightly sweet from the combination of sugar and brown sugar, with a rustic feel from the gluten-free oats. Add dark chocolate cocoa powder for a cookie that is gooey on the inside and crispy on the outside!
by Staci Wendland and filed in Cookies, Desserts
Rich, sweet, slightly salty cookies without heating up the oven.
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
pattyhans on 9.20.2009
WoW! These were wonderful! I can see why your husband can’t stop eating them – I’ve eaten three right off the cookie sheet and am telling myself it would be nice to leave a few for MY husband and granddaughter! These are great!
lewilvert on 1.31.2010
These didn’t come out right for me, they didn’t “settle” like your picture and looked more like meringues than cookies….still delicious and I will eat them all, but I wonder what I did wrong?
iamcaressa on 2.1.2010
Hmm … I’m not sure. Might have something to do with the temperature of the butter. I think the warmer the butter, the more the cookies “settle” as you said. I’m glad they still tasted good for you!
lewilvert on 2.10.2010
I think P Dubb gave me the answer in today’s cooking blog, I over beat them.
I’m lazy and enjoy not stirring, I think I took it a little too far.
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