Sinful Sunday

Today's recipe is a recipe for Chocolate Chip Cookies. This recipe is one that I got from a co-worker and in our house we LOVE it! It's super easy and it makes more cookies than a usual recipe. Today it was made by my husband, John. It was a great treat!

1 c. softened shortening
3/4 c. brown sugar, firmly packed
1 tsp. vanilla
2 c. all-purpose flour
1 tsp. salt
3/4 c. granulated sugar
1/2 tsp. water
2 eggs
1 tsp. baking soda
12 oz. chocolate chips

Beat shortening, sugars, vanilla, water and eggs until light and fluffy. Mix flour with baking soda and salt; blend into shortening mixture. Stir in chips. Drop from a teaspoon 2 inches apart onto greased baking sheets. Bake at 375* until brown, about 10 minutes.

Sinful Sunday

In our house Sundays (sometimes Saturdays) are the day that we make something delicious that we wouldn't usually make during the week. We call them Sinful Sundays. I've decided to share the recipes after we try them out. Here are the two for this week!

Easy Saucy Meatballs

1 package of frozen meatballs (works best if they're NOT the Italian style, I used two small packages)
1 can of red chili sauce
1/4 cup grape jelly
salt & pepper to taste
1/3 c. of bbq sauce



Mix all ingredients in crock-pot. Cook high 2.5-3 hours or low 6-8 hours. Serve over rice.

Pumpkin Cheesecake

1 1/2 cups graham crackers (crushed)
5 tbs. butter (melted)
1 c. sugar PLUS 1 tbs. sugar
3 8oz. packages of cream cheese
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
whipped cream

1) Preheat oven to 350*
2) Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl
3)Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
4) Keep it crumbly
5) Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
6) Bake the crust for 5 minutes, then set aside until you are ready to fill it
7) In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla. Mix until smooth
8) Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
9) Pour the filling into the pan
10) Bake 60-70 minutes or until top begins to brown
11) Remove from oven and cool at room temperature. When cheesecake reaches room temp chill in refrigerator.
12) When chilled remove sides of pan and serve with generous amount of whipped cream

This turned out great! I can't wait to try some more, goes great with coffee or milk.