Base Cookie Recipe


base cookie recipe
      Before I tell you about this wonderful base cookie dough recipe I wanted to bring you up to date on what I’ve been working on.  I have been going through recipes, one category at a time, and I am proud to tell you that I have all recipes, Appetizers through Pork, converted to the “print” format!!!  Thanks for your patience and hopefully I will complete this project soon.  Also, if you have pulled up any old NJSD posting you may have noticed that I have been working on posting new photos.  While updating the recipes I started noticing that many of my older pictures were…quite frankly…terrible.  This is a project that will not be completed overnight but overtime I hope to get them switched out.  Updated photos as of today include:  (1)  Aunt Sara’s Chocolate Pie  (2)  Carnita-Style Beef with Peppers and Onions  (3)  Mango Habanero Jam  (4)  Peanut Butter Cookies  (5)  French Toast with Aunt Sara’s Cinnamon Syrup  (6)  Oatmeal Cookie Mix (in a jar) and  (7) Sugared Peanuts .
     Have you ever wanted to create your own cookies?  Maybe you have a favorite candy, dried fruit, or nut that you have wanted to use in combination because you’re sure that it will be great!  You just need a base cookie dough recipe.  Well, here it is.  These cookies bake up soft and chewy and you can add a total of 1 1/2 cups of the ingredients you want to try.  
     Kids love helping with these.  It’s like a yogurt bar where you add your favorite toppings.  For these cookies I went simple and used Rolo minis and Snickers minis.  They were scrumptious!  Get creative and experiment.  Here are just a few ideas that you could try:  herbs (such as rosemary or basil), spices, M&M’s, Reeces, coconut, raisins, crasins, toffee bits, pretzels, marshmallows, chocolate chips or sprinkles.  The possibilities are endless!

Base Cookie Recipe
Serves: 28
  • ¾ c. butter, room temperature
  • ½ c. granulated sugar
  • ¾ c. packed brown sugar
  • 1 egg
  • 2 c. all-purpose flour
  • 1 tbsp. cornstarch
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 1 tbsp. vanilla extract
  • 1½ c. favorite mix-ins
  1. Preheat oven to 350°. Line cookie sheets with parchment paper and set aside.
  2. Beat butter and sugars with electric mixer until creamy. Add egg and combine.
  3. In a separate bowl combine the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix only to combine. Add vanilla extract and stir in the mix-ins.
  4. Drop by heaping tablespoonfuls onto prepared pans. Bake 8 to 9 minutes or until edges just begin to brown. Do not over bake. Remove from oven. Cool, on pans, for about 3 minutes. Transfer to a cooling rack and allow to cool completely.


On another note, you may have noticed an ad that I placed at the bottom of my last post on September 25, 2014, Hot Cider.  Here it is again.  I will attempt to demonstrate a few dishes at Not Just Another Holiday Dinner.  I have had no experience doing this sort of thing so I’m still hoping I can pull it off.  If you are in or near the Dublin, Georgia area I would love to meet you.  Tickets can be purchased directly from The Courier Herald.
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Epic Failures!

Epic Failures

Epic may be a strong word but failures is for sure.  Here are a few photos of the recipes that never made it to Not Just Sunday Dinner.  Dishes that I was sure would be delicious.  Food that I tried to get a perfect picture of because I was going to share the recipe with you.  Dishes that my family has suffered through.  Yes, each and every one of the dishes pictured above has brought about a look that said, “do I really have to eat this”, from my family.  Some of these recipes came from various magazines, some were 5 star Internet finds.  (I’ve learned not to trust the stars!)  No wonder we have such fat squirrels on the farm!  I wonder if this is why the rattlesnakes are so big here too?!?



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Hot Cider

hot cider copy


It’s officially fall!  I love everything fall…leaves, pumpkins, smells, turkey, bonfires, football and apples!  I’ve already made one trip to North Georgia for apples.  It was a yearly tradition when I was growing up and I’ve continued it as an adult.  Because I made an early trip, and my favorite apples were not ripe, I’ll gladly make a second trip later in the season.  I love my trips to the apple houses.  The beautiful changing leaves, the samples of cider, a delicious fried apple pie, and of course, bags of apples to bring home.

I made this amazing hot cider after our trip.  It has a nice balance of flavors.  The candied ginger adds slight heat that will leave your guest wondering what it is.  The sweet rim is a nice touch if you want to treat yourself or if you are serving guest.  This is a small recipe for four, but double or triple the recipe for a crowd and keep it warm in a crock pot.


Hot Cider
Serves: 4
  • 1 qt. apple cider
  • 1 orange
  • 1 lemon
  • 2 tbsp. candied ginger, chopped
  • 2 cinnamon sticks
  • 5 whole cloves
  • 4 tbsp. packed brown sugar
  • Sweet Rim (optional), recipe follows
  1. Remove zest for the orange and the lemon. Squeeze the juice from both orange and lemon.
  2. Combine the apple cider, zest, orange juice, lemon juice, brown sugar, and spices in a medium nonreactive saucepan. Bring to simmer over medium heat. Reduce heat to low and simmer for 20 minutes.
  3. Ladle into mugs. Garnish, if desired, with orange slices, candied ginger and cinnamon sticks.

Sweet Rim
  • 1 tbsp. demerara or raw sugar
  • ⅛ tsp. apple pie spice
  • 1 tbsp. caramel sauce or honey
  1. Combine sugar and spice in a container big enough for the rim of cup to fit into. Set aside.
  2. With your finger, rub the rim of the mug with caramel sauce or honey. Dip the mug into sugar mixture and turn until the rim of the mug is covered.
  3. Ladle cider into mug.

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My Fall Cravings



It seems that I am always ready for each season when it comes along.  Over the past few days I have started to notice the air is just a bit cooler, the leaves have started to fall, and I have been thinking about sweaters, decorating for fall, and bonfires.  The cooler air has me thinking of my favorite fall comfort foods and I have been making a list so I’ll have some of the items on hand for the first cold day.

I crave warm foods that are just as good reheated as they are the first time you put them on the table.  I crave spicy desserts that smell like fall when they are baking.  Many of my favorite fall recipes are right here on Not Just Sunday Dinner, so I thought I’d share some of my favorites with you.


chicken and dumplings

Chicken and Dumplings

One of my favorite dishes!  It’s good alone or with a side like green peas and some cranberry sauce.



 Pot Roast Stuffed Potato

Pot Roast has always been considered a comfort food.  However, stuffing it into a hot baked potato takes it over the top.  I’ll be making this again soon!!



White Chili

A favorite of everyone in my family plus many of my friends!  This is always on the menu here when fall is in the air!



Syrup Sweet Bread

There’s just something about this recipe that is comforting to me.  Maybe it’s the taste, maybe it’s the smell, maybe it’s the story behind the bread that brings comfort to my soul!



Nan’s Easy Skillet Apple Pie

None other than the picture that represents Not Just Sunday Dinner!  Anything with apples and cinnamon are fall comfort foods to me.  Savannah will be home from college this weekend and has already requested that I make this pie.

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Caramel Apple Dip

 caramel apple dip 1

This is a quick and simple recipe that is very addicting!

caramel apple dip 2


I made this over the weekend and it was cleaned out by Sunday afternoon.

caramel apple dip 3


I prefer crunchy apples with this dip and I like to alternate a red and a green apple around the edge of the serving platter for presentation.

caramel apple dip 4


Make sure you have plenty of apples for dipping because you’ll probably have to restock the apples around the edge of the platter.


Caramel Apple Dip
  • 12-oz. cream cheese, softened
  • ¼ c. granulated sugar
  • ¼ c. packed brown sugar
  • ½ tsp. vanilla extract
  • 6-oz. mini chocolate chips
  • 4-oz. toffee pieces
  • 10-oz. caramel ice cream topping
  1. Cream together the cream cheese, granulated sugar, brown sugar, and vanilla extract.
  2. Spread the cream cheese mixture in the bottom of serving dish.
  3. Completely cover the cream cheese mixture with the chocolate chips and toffee bits.
  4. Drizzle liberally with caramel sauce.
  5. Chill or serve immediately with apple slices.
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