Chocolate chip cookies sound so much healthier when you mention they are made with whole wheat flour instead of white flour. It may even be a good enough reason to eat more than one. I tried this recipe and loved it. In fact everyone I have shared these cookies with has liked them too. If you’re in the mood to put a healthy twist on your next batch of cookies try it out.Here’s what you need:

• 2 1/4 cups of whole wheat flour
• 1 t. baking soda
• 1 t. salt
• 1 cup softened butter or 1/2 cup margarine and 1/2 cup shortening (non dairy version)
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 t. vanilla
• 2 eggs
• 1 cup chocolate chips

Mix dry ingredients in a medium size bowl. In a separate bowl mix butter, sugars, and eggs until creamy. Add vanilla. Add flour mixture. Mix well. Add chocolate chips and stir until throughly combined. Drop onto an ungreased cookie sheet and bake at 350 degrees for 8-10 minutes. Enjoy!

You need:

• Watermelon slices
• Orange slices
• Bamboo kitchen skewers
• Heart cookie cutter

Use a heart-shaped cookie cutter on watermelon slices. Poke a bamboo kitchen skewer through each heart, then complete the arrow with an orange slice tip and tail. Enjoy!

Wassail is a favorite holiday treat at our home during the holidays. Enjoy our family recipe!

12 cups water
1 3/4 cups sugar
2 cinnamon sticks
1/2 T. whole cloves (can be ground cloves)
6 oz. orange juice (frozen concentrate)
1 1/2 lemons (squeeze juice)
23 oz. pineapple juice (usually sold in a can in the juice section)
1/2 gallon apple juice

Whisk and let simmer for 30 minutes. Serve warm.

• 8 medium potatoes, peeled
• 1 medium onion
• Lemon juice
• 1 cup flour
• 1 cup milk
• 1 egg
• 1 tablespoon baking powder
• 1/8 cup melted butter
• Freshly grated nutmeg
• Salt and pepper to taste
• Watercress, to garnish
• Caviar, to garnish (if you don’t want to splurge on that – it’s okay!)
• Applesauce for garnish
• Creme fraiche, for garnish

Grate potatoes and onions on a large hole grater. Splash with lemon juice and squeeze out extra water. Mix flour, milk, egg, baking powder and nutmeg. Add to the potatoes and then add the melted butter. Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other. Serve with watercress, caviar, applesauce and creme fraiche for garnish. Enjoy!

One of my most favorite cooking shows is”Everyday Italian” on the Food Network. I was watching it the other day and saw the best recipe for these garlic and sun-dried tomato corn muffins. I experimented and made them today and they were to die for! I’m going to make them for Thanksgiving as a great new side to the usual dishes.

2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy)
2 cups frozen whole kernel corn, thawed
3 garlic cloves, minced
2/3 cup diced sun-dried tomatoes (from an 8-ounce jar)
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs

Preheat the oven to 375 degrees F. Grease 2 muffin tins.

In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.

Give it a try! If you like the recipe, you can check out all of her other recipes on the Everyday Italian website.

• 3 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 1 cup vegetable oil
• 2/3 cup water
• 4 eggs
• 3 1/2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon ground nutmeg
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 cup miniature semisweet chocolate chips – or more if you want!

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9×5 inch loaf pans.
2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from pans.

One thing to try is baking pans for mini bread loaves. By using those you can make more for handing out to friends and family, as well as portion control at home! Simply leave out one loaf at a time and wrap up the rest and put them in the freezer until you are ready to eat them. Enjoy!