Wednesday, December 21, 2005

The Best Chocolate Chip Cookies

Thanks Kevin!

Chocolate Chip Cookies

Ingredients:
1/2 cup butter (1 Cube)
1/3 cup brown suger
1/3 cup white sugar
1 large egg
2/3 teaspoon vanilla extract
1/2 teaspoon baking soda (NOT baking powder)
1/4 teaspoon salt
1&1/4 cup white flour (this is approximate...you gotta go by the feel of the
dough)
3/4 cup chocolate chips (you can add more if you want)

Directions:

  1. Heat the butter in a mixing bowl for 30 seconds.
  2. Cream the white and brown sugar into the butter (mix them together).
  3. Beat vanilla and egg together and to mix.
  4. Mix in the baking soda and salt.
  5. Add 1 cup of flour and mix this all together.
  6. Keep adding more flour until the dough doesn not stick to your hands (you may end using more than 1&1/4 cup).
  7. Add in chocolate chips and mix them in.
  8. Cook at 375 degrees for 9-9.5 minutes (don't go over 10-10.5 at most or they get hard when they cool).

    Tuesday, December 20, 2005

    Spinach and Artichoke Dip

    Spinach and Artichoke Dip

    2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
    1/2 cup fat-free sour cream
    1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
    1/4 teaspoon black pepper
    3 garlic cloves, crushed
    1 (14-ounce) can artichoke hearts, drained and chopped
    1 (8-ounce) block 1/3-less-fat cream cheese, softened
    1 (8-ounce) block fat-free cream cheese, softened
    1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
    1 (13.5-ounce) package baked tortilla chips (about 16 cups)

    1. Preheat oven to 350°.
    2. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended.
    3. Spoon mixture into a 1 1/2-quart baking dish.
    4. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan.
    5. Bake at 350° for 30 minutes or until bubbly and golden brown.
    6. Serve with tortilla chips.

    Yield: 5 1/2 cups (serving size: 1/4 cup dip and about 6 chips)

    Nutrition Per Serving:
    Calories 148 (30% from fat); Fat 5g (sat 2.9g, mono 1.5g, poly 0.5g); Protein 7.7g; Cholesterol 17mg; Calcium 164mg; Sodium 318mg; Fiber 1.5g; Iron 0.6mg; Carbohydrate 18.3g

    ROLO Cookies

    ROLO Cookies

    2 1/2 cup (590 ml) flour
    3/4 cup (180 ml) cocoa powder
    1 tsp. (5 ml) baking soda
    1 cup (240 ml)white sugar
    1 cup (240 ml) firmly packed brown sugar
    1 cup (240 ml) butter, softened
    2 tsp. (10 ml) vanilla extract
    2 eggs
    75 ROLO candies

    1. Combine flour, cocoa and baking soda.
    2. In separate bowl beat sugar and butter and add vanilla, eggs.
    3. Stir in flour/cocoa mixture.
    4. Chill dough for 1 hour.
    5. Shape about 1 1/2 tsp. of dough around a rolo, making sure rolo is completely covered.
    6. Place on ungreased cookie sheet and chill for 1 hour.
    7. Bake 7-8 minutes at 375 ºF (190 ºC).
    8. Cool on wire rack.
    Makes 75 cookies.

    Optional: Drizzle with melted white chocolate when cool and garnish with a nut.

    Friday, September 23, 2005

    Southwestern Caesar Salad with Chili Croutons

    This salad is great with grilled chicken or shrimp, or just on its own.

    Chili Croutons:

    1/3 cup unsalted butter, melted
    1 tsp. chili powder
    1/4 tsp cumin
    1/4 tsp salt
    1/2 loaf French bread, cut into 1/2 inch cubes

    Caesar Dressing:

    3 tsp. minced garlic
    2 shallots, peeled
    4 anchovy fillets
    2 fresh jalapeno peppers, cored and seeded
    2 cups loosely packed, chopped cilantro
    1/2 cup red wine vinegar
    1/2 cup freshly grated Parmesan cheese
    1 egg yolk
    1/2 tsp. freshly ground black pepper
    1 tsp lemon juice
    salt
    1 cup olive oil

    Salad:

    1 tsp olive oil
    2 cups (about 3 ears) fresh corn kernels or frozen corn kernels, thawed
    3 romaine lettuce hearts or 2 large heads romaine lettuce, torn into bite size pieces and chilled
    2 red peppers, roasted peeled, seeded and cut into thin strips
    1/2 cup drained, chopped oil-packed sun-dried tomatoes
    1/4 cup freshly grated Parmesan cheese

    Croutons:

    Preheat oven to 350 degrees. In large bowl, combine melted butter, chili powder, cumin, and salt. Add bread cubes and toss to coat. Spread in single layer on baking pan. Bake 8 - 10 minutes until crisp and golden brown. Remove from oven and set aside to cool.

    Caesar Dressing:

    In blender or food processor, combine garlic, shallots, anchovies, jalapenos, cilantro, vinegar, Parmesan, egg yolk, pepper, lemon juice, and salt to taste. Blend until smooth. With blender running, slowly add 1 cup olive oil and blend until smooth. Cover and chill.

    Salad:

    In skillet, heat 1 tsp olive oil over medium heat. Add corn and cook 4 minutes. Remove with slotted spoon and set aside. In large bowl, combine lettuce and half of the dressing. Toss to coat.Add cooled croutons, pepper strips, corn, sun-dried tomatores, and Parmesan. Pass remaining dressing.Makes a pretty large salad.

    Thursday, September 22, 2005

    Tomatoes Greco

    A tasty combination of feta cheese, red onions, oregano, and long-grain white rice baked inside a plump tomato.

    8 large tomatoes
    3 cups cooked rice
    1/2 cup chopped red onion
    3/4 cup crumbled feta cheese
    1 1/2 tsp dried oregano
    1 tsp salt
    1/3 cup vegetable oil
    chopped fresh parsley

    Remove tops of tomatoes and scoop out insides; drain upside down on paper towels. In large bowl, combine rice, onion, cheese, oregano, and salt. Spoon rice mixture into tomatoes, drizzle with oil, and place in 9X13-inch (3L) baking dish. Bake in 425 degree F (220 celcius) until hot, about 20 minutes. Sprinkle with parsley and serve. Makes 8 servings.

    Garlic Shrimp and Avocado Salad

    1 cup cooked shrimp
    1/2 cup herb garlic vinaigrette
    1 head bibb lettuce
    1/2 cup sliced red onion
    1/4 cup feta cheese, crumbled
    3 radishes, thinly sliced
    Toss shrimp with hald of the vinaigrette. Arrange lettuce on 2 places. Top with tomatoes, avocado, and red onions. Drizzle with remaining dressing. Place shrimp on top and add crumbled feta and radish slices. Makes 2 servings.