2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter softened
3/4 cup firmly packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups Nestles semisweet chocolate chips
1 cup chopped walnuts
**  For variety you can also add raisins or other flavors of chips (mint, butterscotch, peanut butter, etc.).

1) Mix together flour and baking soda
2) Beat together butter, brown sugar, and granulated sugar at medium speed until light and fluffy.  Beat in egg and vanilla.
3) At low speed, beat in flour mixture until blended.  Fold in chips and nuts.
4) Cover with saran wrap; chill for 1 hour.
5) Preheat oven to 350
6) Shape dough into 1-inch balls.  Place 2 inches apart on baking sheet.  Bake until lightly browned around edges (about 10-12 mins).  Transfer baking sheets to cooling rack before removing cookies.
**Makes about 4 dozen cookies

1)  Preheat oven to 325.  Grease a 9in square baking pan.
2)  In a small bowl, mix together flour and baking soda.
3)  In a small saucepan, combine sugar, butter, and water.  Bring to a boil over medium heat; remove immediately from heat once it begins to boil.
4)  Stir in 1 cup of chocolate chips and vanilla extract until chocolate is melted and mixture is smooth.
5)  Transfer mixture to medium bowl and allow to cool completely.
6)  Beat in eggs.  Gradually stir in flour mixture until smooth.
7)  Stir in remaining chips and nuts.  Pour batter into pan.
8)  Bake about 35 mins.  Cool completely before cutting.
** Makes about 16 brownies

                  Ingredients:
                       1 3/4 cups (about 18) crushed chocolate cookies
                       1/2 cup granulated sugar, divided
                       1/3 cup butter, melted
                       3 packages (8 ounces each) cream cheese, softened
                       1 cup NESTLÉ CARNATION Coffee-Mate Liquid Non-Dairy
                       Creamer, French Vanilla
                       4 eggs
                       1 tablespoon NESCAFÉ Espresso Roast
                       1/4 cup all-purpose flour
                       3/4 cup NESTLÉ TOLL HOUSE Premier White Morsels
                       2 cups (16-ounce container) sour cream, at room temperature
                       1 bar (2 ounces total) NESTLÉ TOLL HOUSE Premier White
                       Chocolate Baking Bar, grated (optional)

                  Directions:
                       COMBINE cookie crumbs and 1/4 cup sugar in small bowl; stir in
                       butter. Press onto bottom and 1 inch up side of ungreased 9-inch
                       springform pan. Bake in preheated 350° F. oven for 5 minutes.
                       BEAT cream cheese and Coffee-mate in large mixer bowl until creamy.
                       Stir together eggs and coffee granules in small bowl until coffee is
                       dissolved. Add egg mixture, flour and remaining sugar to cream
                       cheese mixture; beat until combined. Spread over chocolate crust.
                       BAKE at 350° F. for 45 to 50 minutes or until edges are set but center
                       still moves slightly.
                       MICROWAVE morsels in medium, microwave-safe bowl on
                       MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at
                       additional 10- to 20-second intervals, stirring until smooth. Add sour
                       cream; stir. Spread over top of cheesecake. Bake for additional 10
                       minutes. Cool in pan on wire rack. Chill for several hours or overnight.
                       Garnish with grated baking bar before serving.

Special Thanks to all my friends who
have submitted recipes to these pages!!
I hope you all have a wonderful Holiday!
~Always, JB

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