GIANT CHOCOLATE CHIP COOKIE

1 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at the time, beating well.

Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.

Spread in a greased 14 inch round pizza pan. Bake at 375 * for 20 to 25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired. ( I also do this in a 12 x 2 heart shaped cake pan or cookie pan. Can also use as a sheet cake or cut shaped cookies from it.)

ALMOND JOY CAKE

1 box Duncan Hines chocolate cake mix


FILLING:

1 cup evaporated milk
1 cup sugar
24 large marshmellows
1 7oz angel flake coconut

Combine milk and sugar: add marshmellows and heat until melted. Add coconut. Pour over cake while hot.

TOPPING:

1 1/2 cup sugar
1/2 cup evaporated milk
1/2 cup butter ( 1 stick)
1 1/2 cups chocolate chips
1 cup pecans (I use sliced almonds too)

Mix sugar, butter, and milk. Bring to a boil and add chips. Stir until melted. Add nuts. Pour over cake. Just like an Almond Joy candy bar.

RED VELVET CAKE AND ICING

This is my favorite recipe. I do this in small and large heart shaped pans and top with white icing and am going to use fondant this time.

1 1/2 cups sugar
2 eggs
1/2 cup butter flavored cooking oil (I use butter flavored Crisco)
1 cup (2 sticks) butter or margarine
1 1ounce bottle red food coloring plus 1 bottle buttermilk or water
1 teaspoon vanilla
2 1/2 cups all purpose flour
2 teaspoons cocoa
1 teaspoon salt
1 teaspoon soda
1 cup buttermilk

Cream sugar and eggs together. Add cooking oil and margarine. Mix. Add red food coloring and fill bottle with buttermilk or water and add to above mixture with vanilla. Mix well. Sift flour,cocoa,salt, and soda together. Add alternately with 1 cup buttermilk to above mixture. Pour into 3 square cans which have been greased and dusted with flour. Bake at 350 * for 25 to 30 minutes.

ICING:

1 box confectioners' sugar
1 8oz cream cheese
1 stick butter
1/2 cups walnuts or pecans, chopped
1 teaspoon vanilla

Cream together and ice cake after it has cooled. Refrigerate after first day.

(I personally haven't tried the icing. I like to use different icing.)

Sorry I have fallen and haven't gotten back up.

I feel so ashamed that I didn't even post recipes and pics that I made for Christmas. I really went all out this time too. I guess after the wedding cake, I just lost track of time. I do want to add some recipes that I have been making. I am making a heart shaped red velvet cake that I am going to add fondant to. It is in the oven right now. I am gearing up for Valentine's Day around here.