Who Loves Cookies???

I love cookies. Like, LOVE! Who doesn’t? Every December, I bake cookies for my family and friends. I always make my famous “heaven cookies,” Lemon Gems, and Sugar Cookies. For fun, I’ll usually add in a few unique cookie recipes like Salted Caramel Dark Chocolate and Red Velvet Cake Balls. Last year, I had to travel by plane to see my family during the holidays. On the way to the airport, I realized I forgot all 100+ cookies in my refrigerator! My friend and her family enjoyed them and now I’m sure they expect a special cookie package.  😉 Don’t worry Darlene I won’t forget about you this year!


It usually takes all day to bake my cookies! Last year, I got a beautiful Kitchen Aid stand mixer for a gift (thanks hubby) and that’s one great cookie mixer. My heaven cookies are my most requested cookie recipe; named as such because my sister-in-law says they taste like heaven 🙂


Heaven Cookies

4 1/2 cups flour                                                     2 packages (3.4oz) vanilla pudding

2 teaspoons baking soda                                    4 eggs

2 cups butter, softened                                       2 teaspoons vanilla extract

1 1/2 cups packed brown sugar                         2 cups semisweet chocolate chips

1/2 cups white sugar                                            2 cups dark chocolate chips

Preheat oven to 350. Sift flower and baking soda together. In a large bowl, cream together butter, brown sugar, and white sugar. Beat in pudding mix. Stir in eggs and vanilla. Blend in the flour mixture. Stir in chocolate chips. Drop cookies by rounded spoonfuls or cookie scoop onto un-greased cookie sheets. Bake for 10-12 minutes. Edges should be lightly golden brown.

You can play with the bake time a little…I like the cookies to be a bit soft in the middle. They taste like delicious cookie dough! It makes approximately 4 dozen depending on the size of cookies you make. I have a dairy allergy so I usually use I Can’t Believe It’s Not Butter instead of real butter. It doesn’t have much dairy in the ingredients and I think it makes my heaven cookies extra fluffy. Just a little tip 🙂

Recipe adapted from http://allrecipes.com/recipe/award-winning-soft-chocolate-chip-cookies/

Happy Baking

Laura J

Thanksgiving Cookbook

Well, it’s finally that time–Thanksgiving is upon us! It’s a wonderful time of year to spend with time with friends and family, be thankful for the blessings in life, and eat all of those amazing holiday meals. The ladies of PB&J Boutique would like to share with you our favorite family recipes of the season!

Prep Time: 10 minutes / Total Time: 55 minutes
Serves: 12 people
-3 packages 10 oz fresh broccoli
-3/4 lb. Velveeta cut in 1/2 cubes
-1 1/2 c. Ritz cracker, crushed
-1/4 c. butter


Heat oven to 350 degrees. Mix broccoli, Velveeta, and 1/2 of the cracker crumbs until well blended. Spoon into 2 qt. baking dish. Mix remaining cracker crumbs and butter then sprinkle over broccoli mixture. Bake for 45 minutes and then enjoy this delicious dish!

Serves: 6 people
-1 pumpkin
-1 heaping tbs. of soft light brown sugar
-1/2 stick butter
-1 tbs. oil
-2 onions, finely chopped
-1 clove garlic, crushed
-1/2 lb. ground lamb or beef
-1/2 c. pignoli (pine nuts)
-1/2 c. slivered almonds
-1/3 c. chopped dried or fresh dates
-1 tsp. cinnamon
-2 c. cooked rice
-salt and pepper


Preheat oven to 375 degrees. Cut the stalk end off the pumpkin to use as a lid. Scoop out the seeds and the fiber, then spread the brown sugar around the inside with a wooden spoon. Melt the butter in the oil in a large skillet and brown the onions. Add the garlic, then the ground meat, stirring it until it is brown all over.

In a second small skillet lightly toast the pignoli and almonds (use no oil, but keep moving the skillet to prevent the nuts from scorching). Add the nuts, dates, cinnamon and rice to the meat. Season with salt and plenty of pepper.

Fill the pumpkin with the savory meat mixture. Fit the stalk end back on top and place the pumpkin on a baking sheet. Bake for at least one hour or until the pumpkin is soft, but not mushy and enjoy!


-2 ripe medium bananas, slices (1 1/3 cups)
-1 Tbsp. lemon juice
-12 1/2 inch-thick slices French bread, untrimmed
-1/2 cups semisweet or milk chocolate pieces
-2 beaten eggs
-3/4 cup milk
-2 tbsp. honey
-1/2 tsp. vanilla
-1/4 tsp. ground cinnamon
-1/4 tsp. ground cinnamon
-1/4 cup sliced almonds
-1 tsp. sugar
-maple syrup (optional)


In a bowl, gently toss sliced bananas with lemon juice. Arrange half the bread slices in the bottom of a greased 2-quart square baking dish. Top bread with a layer of bananas, chocolate pieces and remaining bread slices. In a medium bowl combine eggs, milk, honey, vanilla and cinnamon. Pour over bread and coat evenly. Cover and chill for 6-24 hours

Preheat oven to 425 degrees. Uncover the baking dish and sprinkle bread with almonds and sugar. Bake for 5 minutes. Reduce oven temperature to 325 degrees F. Bake 20-25 minutes more. French toast should look lightly browned. Let stand for 10 minutes. Serve with maple syrup if desired.


-3 cans chicken broth
-4-5 boneless skinless chicken breasts cooked and cubed (I boil them)
-2 can diced tomatoes
-1 can black beans
-1 can white beans
-1 can pinto beans
-2 cans diced green chiles
-1 small bag frozen corn
-bunch of carrots cut up
-3-4 cloves garlic
-salt and pepper
Mix all ingredients together except chicken and broth and put 2/3 in crock pot and other 1/3 in blender. Grind for a couple of secs until thick then add to crock pot. Add all chicken and broth. Add salt and pepper and cumin. Cook 4 hours on high then 4 hours on low. Stir occasionally and add more salt and pepper and cumin.
Fry tortilla strips in oil to make crispy chips and then serve the soup with cheese, sour cream, and avocado.
We hope you love our holiday favorites and enjoy many other goodies during the season! Have a wonderful rest of your week!
~The Ladies of PB&J Boutique