Chocolate Chip Cookies

1 1/2 sticks butter, melted then cooled
1 cup light brown sugar
1/2 cup sugar
1 egg plus 1 egg yolk
1 tablespoon vanilla
2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup quick cooking oats
1 cup chocolate chips

Preheat oven 325 degrees.

Melt butter then cool for about 1-2 minutes. Mix sugars and butter on medium speed for 2 minutes. Add in egg, egg yolk, and vanilla and mix on medium for 2 minutes. Add flour, baking soda, and salt and mix just until combined. Add oats and chocolate chips. Make balls out of dough and place on cookie sheet - this should make about 18 cookies. Bake for 11-12 minutes.

[http://ablondeskitchen.blogspot.com/2011/09/best-ever-chocolate-chip-cookies.html]

Peanut Butter Cookies

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

Cream together butter, peanut butter and sugars. Beat in eggs.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.

Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

[http://ablondeskitchen.blogspot.com/2011/09/peanut-butter-cookies.html]

Bread Pudding

6 slices day-old bread
2 tablespoons butter, melted
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.

In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

[http://allrecipes.com/Recipe/bread-pudding-ii/detail.aspx]

Sugar Cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar plus 2 tbsp
1 egg
1 teaspoon vanilla extract

Preheat oven to 375 degrees. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded dough balls and place on cookie sheets.
Bake 8 minutes in the preheated oven.

[http://ablondeskitchen.blogspot.com/2011/09/sugar-cookies.html]

DIY Ideas

[http://ylcf.org/2011/10/ill-do-it-myself/]

Chicken Spaghetti

2 cups cooked chicken
3 cups dry spaghetti, broken into two inch pieces
2 cans cream of mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/4 cup finely diced onion
1 jar (4 ounce) diced pimentos, drained
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
1/8 teaspoon (to 1/4 teaspoon) cayenne pepper
salt and pepper, to taste
1 cup additional grated sharp cheddar cheese

Cook up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

[http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/]

Pannekoeken (Dutch Baby)

3/4 stick butter
6 eggs (3 eggs and 3 egg whites)
1 cup milk
1 cup flour

Preheat oven to 400 degrees. Melt butter in 9 x 13 glass baking dish. Beat eggs, milk and flour together (add a dash of vanilla and cinnamon), then pour into the dish with the melted butter.

Bake for 25 minutes. Don't open the oven door while it’s baking (it’s  tempting because the pancake puffs up but don't because it will fall).

Eat it just out of the oven, sprinkled with a little powdered sugar and a drizzle of warm syrup or with a fruit topping.

[http://myseasonsoflife.wordpress.com/2011/10/05/good-eats-3/]

Chocolate Chip Cookies

1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt
1 1/2 cups semisweet chocolate chips
1 cup walnuts or pecans, toasted and chopped

Adjust the oven rack to the top third of the oven and preheat to 300. Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days.

[http://smittenkitchen.com/2008/01/chocolate-chip-cookies/]

What's Good at Trader Joe's?

I need to make it into Trader Joe's: http://www.whatsgoodattraderjoes.com/.

Snickerdoodle Cookies

2 3/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup unsalted butter, room temperature
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon pure vanilla

Coating:
1/3 cup granulated white sugar
2 teaspoons ground cinnamon

In a large bowl whisk together the flour, salt, and baking powder. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in thevanillaextract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm (about one to two hours).

Preheat oven to 400 degrees F and place rack in the center of the oven. Line two baking sheets with parchment paper. Shape the dough into 1 inch (2.5 cm) round balls.

Coating: In a large shallow bowl mix together the sugar and cinnamon.

Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch thick. Bake the cookies for about 8 -10 minutes, or until they are light golden brown and firm around the edges. The centers of the cookies will still be a little soft. Remove from oven and place on awirerackto cool.

Can store in an airtight container, at room temperature, for about 10-14 days. Makes about 4-5 dozen cookies.

[http://www.joyofbaking.com/Snickerdoodles.html]

Baked Oatmeal

2 cups rolled oats
1/2 cup toasted and chopped walnut pieces
1/3 cup natural cane sugar or maple syrup (and more syrup for serving)
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon sea salt
2 cups milk
1 egg
3 tablespoons butter melted and cooled slightly
2 teaspoon vanilla
2 bananas
1 1/2 cups berries

Mix your dry ingredients (only half the walnuts though), then mix your wet ingredients. Chop fruit if needed and lay bananas and half of berries out on bottom. Then add dry ingredients, then wet on top, and stir to incorporate. Sprinkle the rest of your fruit and walnuts on top and bake at 375 for 35-45 min.

(Via: http://bakedbree.com/healthy-baked-oatmeal#axzz1OhhrM5Nh)

Feta Chicken and Vegetables

1 tablespoon all-purpose flour
1/2 teaspoon dried marjoram or thyme
1/4 teaspoon black pepper
1/8 teaspoon salt
2 (4-ounce) skinned, boned chicken breast halves
1 teaspoon olive oil
Cooking spray
2/3 cup red bell pepper strips
1/2 cup vertically sliced red onion
1/3 cup fat-free, less-sodium chicken broth
1 teaspoon white wine vinegar
1/4 cup (1 ounce) crumbled feta cheese, divided
Oregano sprigs (optional)

Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm. Add bell pepper, onion, broth, and vinegar to pan; cook 5 minutes or until vegetables are soft, stirring frequently. Spoon bell pepper mixture into a bowl; stir in 2 tablespoons cheese. Return chicken to pan, and sprinkle with 2 tablespoons cheese. Cover; cook over low heat 2 minutes or until cheese melts. Divide the vegetable mixture evenly between 2 plates, and top each serving with a chicken breast half. Garnish with oregano sprigs, if desired.

(Via: http://www.myrecipes.com/recipe/feta-chicken-vegetables-10000000401529/)

Baked Ziti with Spinach and Tomatoes (and Sausage)

3/4 pound hot Italian sausages, casings removed
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce
10 ounces ziti or penne pasta (about 3 cups), freshly cooked
8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)

Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Preheat oven to 375 degrees F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.

(Via: http://www.epicurious.com/recipes/food/views/Baked-Ziti-with-Spinach-and-Tomatoes-2609#ixzz1QuAoz3Dc)

English Muffins

1 cup milk
3 tablespoons butter
2 tablespoons Honey
1 cup warm water
¼ ounces, weight yeast
¼ cups cornmeal
5-½ cups flour

Combine milk, butter, and honey in a saucepan over medium heat. Warm until butter starts to melt, then whisk briefly. Remove pan from heat and allow liquid to cool to lukewarm. Pour water into a mixing bowl and sprinkle with yeast. Stir gently with a fork. Set bowl aside for 10 minutes, or until yeast has dissolved.

Line baking sheets with waxed paper and sprinkle with a generous amount of cornmeal. Pour cooled milk mixture into yeast mixture and gently stir until well blended. Add 3 cups flour and beat vigorously with a wooden spoon until smooth. Beat in remaining flour and salt until the dough is no longer sticky. Scrape the dough onto a floured surface and dust with flour. Flour hands and knead dough for 3-4 minutes. Let rest 5 minutes.

Roll out dough with rolling pin to about 1/2 inch thick. Cut the dough into circles (a tumbler or mason jar does well). Transfer muffins to prepared baking sheets and sprinkle with cornmeal. Cover with a dry, lightweight towel and let rise until doubled in height, 35-45 minutes. When muffins have risen, heat a skillet over medium heat. Carefully lift muffins from the pan and place on the ungreased skillet. Cook about 10 minutes on each side, using a spatula to flip them. Transfer to a wire rack to cool before splitting (with a fork) and toasting them.

(Via: http://tastykitchen.com/blog/2011/01/homemade-english-muffins/)

Chocolate Pudding

1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped
1 teaspoon pure vanilla extract

Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.

Strain through a fine-mesh strainer into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.

If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.

(Via: http://smittenkitchen.com/2008/02/best-chocolate-pudding/)

Ronald Reagan's Favorite Macaroni and Cheese

1/2 lb macaroni
1 tsp butter; melted
1 eggs; beaten
1 tsp salt
1 tsp dry mustard
1 cup milk
3 cups sharp cheese; grated
1/2 lb. ham, chunked

Boil macaroni and drain thoroughly. Stir in butter and egg.

Mix salt and mustard with 1 tbsp. hot water. Add to milk. Add the cheese, leaving enough to sprinkle on top. Pour into buttered casserole, add milk, sprinkle with cheese.

Bake at 350F for about 45 minutes or until custard is set and top is crusty.


(Via: http://www.recipelink.com/mf/31/22753)


*To read more about the long history of mac 'n cheese, click here.

"Use It Up" Quiche

You can use almost any leftover vegetable or meat in this recipe. If you have eggs, milk, rice and cheese, you can practically clean out your fridge right into your quiche pan. I always add the cheese last when making this quiche. The cheese makes a beautiful mellow-brown crust on the top. I usually add a bit of chopped onion to my quiches for flavor, and broccoli makes an especially nice vegetable quiche. *To make this gluten-free, leave out the soy sauce completely or use a gluten-free brand.

Crust Ingredients:
2 cups rice, cooked (white or brown)
1 egg, beaten
1 tsp soy sauce


Filling Ingredients:
1/2 lb any leftover vegetable, chopped (single vegetable or a mix)
4 eggs, beaten
1 1/2 cups milk, or light cream
1 cup cheese, grated (your choice: Swiss, Cheddar, Jack, etc.)
1/2 tsp salt (optional)
1/8 tsp pepper
Dash nutmeg, or ground mace


Crust Directions:
Mix together cooked rice, egg and soy sauce.
Spread evenly to cover well- buttered quiche pan or pie plate.
Bake rice crust at 350 F for 10 minutes.
Remove from oven.


Filling Directions:
Place chopped vegetable in bottom of crust.
Mix together: eggs, milk, salt, pepper and nutmeg. Pour over broccoli.

Top with grated cheese. Bake at 350 degrees F for 45 minutes, or until set. Remove from oven, and let sit ten minutes before slicing, if serving fresh; or wrap pie pan, label and freeze.

Quiche can be served cold after thawing for a yummy hot weather treat; or heat the thawed quiche at 350 degrees F for 20 minutes.

[http://thesimplemom.wordpress.com/2010/07/08/use-it-up-quiche-recipe/]

Slow Cooker Chicken and Dumplings

4 skinless, boneless chicken breast halves

2 tablespoons butter

2 cans of cream of chicken soup

1 onion finely chopped

2 packages of refrigerated biscuit dough, torn into pieces

Place the chicken, butter, soup and onion in a slow cooker, and fill with just enough water to cover.

Cover and cook for 5-6 hours on High.  About 30 minutes before serving, place the torn biscuit dough in the slow cooker.  Cook until the dough is no longer raw in the center.

[http://cookingoncloverlane.blogspot.com/2009/10/most-comforting-comfort-food-that-has.html]

Dark Chocolate Cherry Granola Bars

3ish cups oats
2 C Rice Krispies
1 can sweetened condensed milk
1/2 cups dark chocolate chips
1/2 cups dried cherries, chopped

In a large bowl, combine oats, Rice Krispies, chocolate chips, and cherries. Add the sweetened condensed milk. Stir to combine.


Pour into a greased 9x13 glass baking dish and, using a spatula press gently pack the bars down a bit. Bake at 350 degrees F for ~22 minutes (a little longer if you want harder granola bars). Cool, and then slice into bars. Store in an airtight container for 1 week, or in the fridge 1 week longer.


[http://joyinmykitchen.blogspot.com/2010/04/granola-bars-redux.html]

Garlic Chicken

Chicken breasts

10 T. butter
1 garlic clove, crushed
3/4 C. Italian bread crumbs
1/2 C. parmesan cheese
Salt and pep
Lemon juice
Paprika


Melt butter in baking dish with the minced garlic clove. Combine bread crumbs, parmesan cheese, and salt and pepper. Lay chicken breasts in baking dish and sprinkle with bread crumb mixture. Sprinkle some lemon juice and paprika on and bake till it's done.


[http://ellisandhope.blogspot.com/2011/01/garlic-chicken.html]

Homemade Pita Chips and Hummus

Homemade Pita Chips
6 whole wheat pitas- olive oil
sea salt
garlic powder

Cut the pitas into 8ths, then divide each piece in half so they are thinner. Lay them on parchment paper on a cookie sheet and brush with olive oil. Sprinkle with salt and garlic powder. Bake at 375 degrees for about 10 minutes.

While the pitas are baking...

Homemade Hummus
1 can chickpeas, liquid reserved- 4 tbsp. lemon juice
1/4 cup olive oil
3 cloves garlic
salt, pepper, paprika and cumin to taste

Mix chickpeas, lemon juice, olive oil and garlic in food processor blender. Add the liquid from the chickpeas a little at a time until you get the desired consistency. Pour into a bowl and add salt, pepper and spices until it tastes awesome.


(Via: http://chelseykcrouch.blogspot.com/2010/12/homemade-pita-chips-and-hummus.html)