Chocolate Chip Cookies

Some cookies for a rainy day.

Chocolate chip cookies are such a delicate treat. Everyone has a favorite recipe or knows someone who makes them the best. I have tried a number of recipes and finally tweaked mine so it's just how I like it. I've been told they taste like Hot Chocolate, I'll take it as a compliment.

Thought I'd share my recipe in case any of you are still on the hunt for one you like (my hunt will likely never end).

Chocolate Chip Cookies
Ingredients:

• 1 c. butter flavored shortening (they never turn out for me if I use butter)
• 3/4 c. granulated sugar
• 3/4 c. packed brown sugar + 2 Tbsp (give or take)
  
• 2 eggs
• 1 1/4 tsp real vanilla
• 2 1/2 c. flour
• 1 tsp baking soda
• 1 tsp salt
• 1/4 tsp cinnamon
• Chocolate chips- lots!

Cooking Directions:
Cream shortening and sugars. Beat in one egg. Beat in second egg and vanilla. Mix dry ingredients then add. Stir in chocolate chips. Do not roll, use cookie scoop or spoon.

Bake 350 9 minutes, then check, or until light brown. I usually go about 10 minutes. Drop the cookie sheet of the counter and remove cookies to cooling rack.

Granola

Two of my sister-in-laws have had homemade granola on hand for quite some time. I've always enjoyed it so I finally started making my own. I kind of combined the components that I like from both of theirs into this one.

This is good granola. When I'm really watching what I eat, I pound this stuff. When I'm not watching so well, I really pound it. Enjoy!

Granola
Ingredients:

• 4 1/2 c. whole oats
• 1 c. bran flakes
• 1 c. rice krispies
• 2 c. nuts, seeds, etc (you can add more bran flakes, rice krispies, etc)
• 1 c. coconut

Mix these in a large bowl and set aside.

• 1 c. brown sugar
• 1/2 c. honey (I use mostly Agave nectar)
• 1/4 c. water

Microwave in glass bowl for 3 to 5 min, until boiling. Remove and stir in:

• 1/2 tsp salt
• 1 1/2 tsp vanilla

Slowly pour over oat mixture and stir to coat. Spread evenly on greased cookie sheet.

Bake at 275 for 20 min. Rotate racks and bake an additional 15-18 min.

Sprinkle with cinnamon and allow to cool. If you like crumbs, fluff with fork before it cools, if you like it chunky, let it cool first.

Hot n' Sour Soup

School has started, the leaves are starting to fall, but it's still hot. As I've said before, by the end of summer, I get so excited for soup. So even if eating dinner makes me sweat more, it's time.

I love this soup. It's light, so very satisfying, and a mix-up from your standard soup.

Hot n' Sour Soup (serves 4-5)

Ingredients:

• 3 c. chicken broth
• 1 pkg extra firm tofu, cut into 1-in chunks
• 1 can sliced water chestnuts
• 2 c. mushrooms
• 1 c. scallions, chopped
• 2 egg whites
• 1/4 c. rice vinegar
• 1 1/2 Tbsp cornstarch
• 1 Tbsp soy sauce
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp chili garlic paste
• 1/2 tsp black pepper

Cooking Directions:

Place mushrooms in a bowl and cover with hot water. Cover and let stand 10 min, until tender. Drain water and dice mushrooms. Set aside.

In large pot, combine broth and garlic. Bring to boil. Add mushrooms and water chestnuts. Reduce heat and simmer for 5 min. Add tofu, vinegar, soy sauce, and pepper. Bring to boil. Reduce heat and simmer for 10 min.

Dissolve cornstarch in 1/2 c. of cold water and stir well. Pour cornstarch mixture into broth and boil. Let simmer about 5 min., until thickened, stirring frequently.

Slowly pour egg whites into broth, stirring gently with a spoon to break up clumps of egg. Remove from heat and stir in scallions, sesame oil, and chili paste. Add more paste for more spice

Lasagna

My friend Angelica introduced me to Fennel. I love Fennel. It gives ground beef a sausage taste which makes lasagna taste better and a bit cheaper.
I love a lot of spinach in mine, I add almost a whole bag and the kiddos never even notice.

Lasagna
Ingredients:

• 12-15 no cook lasagna noodles
• 1 lb ground sausage, or ground beef
• 2 15 oz cans diced tomato
• 1 8 oz can tomato sauce
• 3 cloves garlic, minced
• 1 onion, diced
• 4 c. chopped spinach
• 16 oz cottage cheese
• 1 c. Parmesan cheese
• 3 c. mozzarella cheese
• Parsley, oregano, basil (fresh is best), fennel seeds (if using ground beef)
  

Cooking Directions:
Crush 1-2 tsp fennel seeds. Saute garlic and onion in a little oil for about 1 min. Add sausage or beef (add fennel seeds). Cook until no longer pink. Drain excess fat. Add diced tomatoes, tomato sauce, and dash oregano and basil. Simmer about 5 min.

In separate bowl, mix cottage cheese, Parmesan, and 1 tsp parsley.

In 9 x 13 pan, spread a little sauce on bottom. Lay noodles on top. Then layer with cottage cheese, chopped spinach, meat sauce, and mozzarella cheese. Lay another layer of noodles and repeat layers. End with a layer of noodles and top with a little meat sauce and mozzarella cheese. Bake covered at 350 for 25 min, uncover and bake an additional 5 min.

Thai Basil Chicken

This is just good. You should try it.

Thai Basil Chicken
Ingredients:

• 1/4 c. soy sauce
• 1/4 c. lime juice
• 1-2 tsp chili garlic sauce, more or less for spice
• 1 c. basil leaves
• 1 tomato, diced
• Vegetable oil
• 3 cloves garlic, minced
• 5 scallions, sliced
• 4 chicken breasts, sliced thin
• 1 1/2 c. snow peas, trimmed
• 1 red pepper, sliced

Cooking Directions:
Combine soy sauce, lime juice, basil, and tomato in a small bowl. Mix and set aside. Heat about one tablespoon oil in a wok. Add garlic and chili sauce. Stir-fry 1 minute. Add chicken and cook until 1 min, add scallions and red pepper and cook until chicken is lightly browned. Add snow peas and sauce mixture. Reduce heat and simmer 2 min, until chicken is cooked all the way through. Top with extra basil leaves. Serve immediately over rice.

*Add more chili garlic sauce at the end if you like spice.

Red Pepper Pasta

I returned home from an EPIC family vacation two days ago. My entire family went to a Lake house and we had a blast! One of the best parts about it was bad to no cell phone coverage and internet service. Love being off the grid. I liked it so much that I pretended I wasn't home for just one more day.

Alas, here I am and I needed something to warm my heart so how about some great tasting pasta. This dish will always cheer me up. I know you'll enjoy it too.

Red Pepper Pasta

Ingredients:

• Pasta- any variety
• 1 (12 oz) jar Roasted Red Peppers, well drained
• 4 oz cream cheese
• 3/4 c. fresh basil leaves
• 1/4 c. parmesan cheese
• 1 bag frozen broccoli florets
• 1/4 c. milk
• Salt and pepper to taste
• 1/2 tsp garlic salt
• Optional: cooked chicken, cut in strips

Cooking Directions

Cook pasta and set aside. Combine peppers, cream cheese, milk, basil, garlic salt and parmesan cheese in blender. Blend well and pour into pan. Add broccoli (and chicken), salt and pepper, and heat through.

Green Chilies & Cheese Burritos

I know bean burritos aren't very original.
Here's how I like to "dress up" a very basic meal.

Green Chilies & Cheese Burritos (serves 5-6)
Ingredients:

• 2 cans Refried beans
• 1/2 onion, chopped
  
• 1 7 oz can diced green chilies
• 1 c. cheddar cheese, shredded
• White corn
• 2 tomatoes, chopped
• cilantro, chopped
• cumin
• 1/4 - 1/2 c. milk
• Sour cream
  
• Tortillas
  

Cooking Directions:
In sauce pan, saute the onion in a small amount of butter about 1 minute. Add refried beans, milk, diced chilies and dash cumin. Cook until heated through, add cheese and stir until melted.

Layer beans, corn, tomato, sour cream and cilantro in tortilla. Wrap and enjoy.