Double Chocolate Cookies

You'd betta wear a helmet 'cause these cookies will blow ya mind!

...Well maybe not but they are really really good.

1 bag dark chocolate chips (Ghirardelli)
1 bag semi sweet chocolate chips

3 eggs

1 C sugar

1/3 C all purpose flour

1/2t baking powder

1C nuts (I omitted)

Melt dark chocolate in a double boiler with butter. In a small bowl mix baking powder and flour. With mixer beat eggs and sugar until thick. Stir in chocolate mixture. Gently mix in semi sweet chocolate chips and nuts. Using a sheet of plastic wrap form dough into two logs about 2" thick. It will be very soft. Refrigerate at least one hour or until firm. Preheat oven to 375 (I did 350 because my oven runs hot) Unwrap dough and  cut into slices. I did thicker and then cut them to about the size of a quarter. Place on greased cookie sheet or use parchment.  Bake about 7-8 minutes for small cookies or about 12 for larger ones. They are easy to burn so on the first batch just do a couple cookies and see what works. You want to bake until they have a light crust on the top but the inside is still soft. They are great when they are still warm,. I am going to test them out with vanilla ice cream!

Cowboy Potatoes

This recipe is from Bren who got it from Jen. Very good potato casserole. (AKA party potatoes) I'm going to use it for brunch!
 
2 lbs. frozen hash browns
1/2 c. melted butter
1 tsp. salt
1/2 tsp. pepper
1/2 c. chopped onion
1 can cream mushroom or chicken soup
1 pk. sour cream (16 oz.)
2 c. shredded cheddar
2 c. cornflakes (crushed) – optional

Defrost hash browns and combine in large mixing bowl w/ 1/2 c. butter.  Season with salt & pepper.  Add chopped onion, soup, sour cream, & shredded cheese.  Stir thoroughly.  Pour into 4 qt. casserole.  Cover potatoes w/ cornflakes.  Bake @ 350 degrees for 45 + min.  Do not cover.
* For next day, cover w/ foil and refrigerate.  Allow extra baking time.