a new nothing with a speckled handle

[picture of unbaked dough balls straight from the freezer] These cookies are the best chocolate chip cookies. Believe me! I've tried a lot of recipes! They are crispy around the edges, but chewy in the center. They bake up perfectly! The recipe makes about 4 dozen, depending on the size, so I like to scoop up the dough and freeze the balls to bake later. They taste just as good and so convenient. I also add about a cup of finely chopped pecans and use mostly milk chocolate chips and a few semi-sweet. I have also chopped up a Hershey bar before and it tasted great! 3 1/2 cups all-purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons baking powder 2 teaspoons coarse salt 2 1/2 sticks butter, room temperature 1 1/2 cups packed light-brown sugar 1 cup granulated sugar 2 large eggs 1 1/2 teaspoons pure vanilla extract 1 1/4 cups milk chocolate chips 8 ounces semisweet chocolate, chopped Whisk flour, baking soda, baking powder, and salt together....

try this recipe with any combination of roasted vegetables!   10 carrots, cut into sticks olive oil salt pepper brown sugar 1 cup bulgur wheat 2 1/2 cups beef broth Roast carrots with a little olive oil, salt, pepper and brown sugar at 400 degrees just until fork tender, about 20 minutes. Meanwhile, boil 2 1/2 cups beef broth (or probably good with chicken broth). Add bulgur, reduce heat and cover. Cook 25 minutes, or until tender like brown rice. Fluff with fork. We ate this with grilled chicken tenders and it made a filling, healthy and satisfying meal. Definitely worth trying!

Preheat oven to 375 degrees 1/4 cup good olive oil 1 medium onion, chopped 3 cloves garlic, diced 1 1/2 dried oregano 2 (28 oz) cans peeled whole plum tomatoes (can use diced as well) kosher salt and freshly ground black pepper Fresh oregano Heavy cream Parmesan cheese (and we're not talking about the shelf kind here. are there really people who still use that stuff?) Heat oil in large oven proof pan. Add onions and cook until translucent. Add garlic and oregano and saute until fragrant. Add tomatoes (undrained) salt and pepper and mix to blend. Cover pan with tight fitting lid and place in preheated oven. Cook for 1 1/2 hours. Remove pan from oven and allow to cool for 15 minutes. Meanwhile, cook pasta until al dente. Using an immersion blender (can also do batches in blender) blend sauce until smooth. Add 2 T. fresh oregano and enough heavy cream to make the sauce a good consistency. Drain pasta and add to pan. Cook a few minutes longer until pasta is entirely coat...