Recipes Section

White Chocolate Chip Lemon Cookies
40 min Makes 3 Dozen

Ingredients-
1/2 cup butter, softened
1 cup sugar
1 egg
1 tablespoon milk
1 teaspoon lemon juice
1/2 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup white chocolate chips
1 1/2 teaspoons grated lemon zest
1/4 cup coarsely chopped nuts (optional)

-Preheat oven to 350°F
-In a large bowl, cream butter and sugar until light and fluffy.
-Add egg, milk, lemon juice and vanilla; mix well.
-Combine flour, baking powder and salt.
-Add to butter mixture; mix well.
-Stir in white chocolate chips, lemon zest and nuts (if using).
-Drop by tablespoonfuls or cookie scoop onto ungreased cookie pan.
-Bake 12-15 minutes or until edges are a light golden brown.
-Cool 3 minutes on pan; remove and cool completely on cooling rack.

Good Old Fashioned Pancakes
20 Min Makes 8 Servings (add less ingredients for less servings)

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1 Griddle

-In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
-Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Golden-brown on both sides and serve hot.

M&M Cookies
Bakes in 10-13 Min Makes 3 Dozen

1 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 12-ounce package M&M'S® Brand Milk Chocolate Mini Baking Bits
3/4 cup chopped nuts (optional)

-Preheat oven to 350°F.
-In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla.
-In medium bowl combine flour, baking soda and salt; blend into creamed mixture.
-Stir in M&M'S® Brand Milk Chocolate Mini Baking Bits and nuts.
-Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
-Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft.
-Do not overbake.
-Cool 1 minute on cookie sheets; cool completely on wire racks.
-Store in tightly covered container

If you use these recipes for your website, please give credit to Hippapalooza Recipes