Beth's Chocolate Chip Cookies--Allrecipes

2/3 cup butter

2/3 cup butter-flavored shortening

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 TBSP vanilla

3 1/2 cups flour

1 tsp baking soda

1 tsp salt

2 cups semi-sweet chocolate chips

-Preheat oven to 375

-Mix everything together well.

-Bake 10-12 minutes in the preheated oven, or until centers are set and very lightly browned. Cool 1-2 minutes on the baking sheet, then move to cooling rack.

Pretzel Salad

PART 1

1 cup salted pretzels, any kind

1/2 cup sugar

1 stick butter

-Melt butter; break pretzels into smaller pieces. Add broken pretzels into butter bowl and add sugar. Stir until pretzels are coated.

-Spread coated pretzels onto a cookie sheet lined with wax paper (for easy clean up).

-Bake at 350 for 7 minutes.

-Let them cool, break apart, and then set aside until RIGHT before you serve the salad.

PART 2

8 oz. cream cheese, softened

1/2 cup sugar

1 can crushed pineapple

12 oz tub of Cool Whip

-Mix cream cheese and sugar together until well blended. Add pineapple and mix well. Fold in Cool whip.

-Refrigerate for at least an hour before serving. Mix in pretzels just before serving so they don't get soft.

MMMMMMMMMMMM!!!!!

Strawberry Watermelon Slushy-Our Best Bites

2 cups seedless watermelon

1 pint of strawberries

1/3 cup sugar

1/3 cup lemon juice

5 ice cubes

-Cut watermelon into cubes, and take the stem off of each strawberry

-Put everything in a blender, and blend until everything is blended really well.

-Enjoy!

These are SOOOOOO awesome on a hot day!

Artichoke Dip

14.5 oz can of artichoke hearts, roughly chopped

1/2 cup mayo

1/2 cup parmesan cheese

1/4-1/2 cup shredded mozzerella cheese

1 tsp garlic powder

pepper to taste

Combine all ingredients. Spray 8x8 or 99 baking dish. Bake at 375 degrees for 20-30 minutes until golden brown. Serve with baguette bread or crackers.