Wednesday, December 21, 2005

The Best Chocolate Chip Cookies

Thanks Kevin!

Chocolate Chip Cookies

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 gotta go by the feel of the
3/4 cup chocolate chips (you can add more if you want)


  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.