Chocolate Chip Cookies

Chocolate chip cookies (proudly conceived in the U.S.) come in many forms, but this recipe is the fine tuned Nestlé recipe. Heck- it's the first thing that comes up on Google when you type in "chocolate chip cookies!" Even before Wikipedia! These are the unadulterated, pure, wholesome, unsoiled, unpolluted cookies of yesteryear. You bite into these and you scream, "FINALLY! A REAL CHOCOLATE CHIP COOKIE!!!" Just so you know, these are high altitude directions.

2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
2/3 cup sugar
2/3 cup brown sugar
1 tsp vanilla
2 eggs
2 cups semi sweet chocolate chips

Preheat the oven to 375'. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, sugar and brown sugar. Cream on medium speed for 5 minutes. Add vanilla extract and beat in eggs. Gradually add flour mixture. If its not stiff enough, add more flour. I usually do. Stir in chocolate chip morsels of goodness on low. Drop by TBSP onto an ungreased cookie sheet. Bake for 9-10 minutes or until golden brown. Take out and let sit on pan for 5 minutes. Transfer cookies to cooling rack.

YIELD: 4 dozen

Raggedy Robins (The REAL No-bake Cookie)

No-bake cookies have so many varieties, it's hard to tell which ones are the disgusting ones, and which are the actual chocolatey goodness. These ARE the REAL no-bake cookies and no discrepancies. I used to make these every time I wanted chocolate in my chocolate-less house, and after I ate every single one, they satisfied my craving.

1 cup sugar
1 TBSP cocoa
1/4 cup margarine
1/2 tsp vanilla
1/4 cup peanut butter
1 1/2 cups rolled oats
1/4 cup milk

In a saucepan over low heat, melt margarine. Add sugar, cocoa, and cold milk. Stir over medium heat and bring to a medium rolling boil. Boil for 1 minute, (no more, no less or you'll end up with goopy chocolate that won't harden in the end). You're gonna have to move fast here. Remove pan from heat, add vanilla, peanut butter, and oatmeal and stir until melted. Drop by teaspoon on wax paper. Cool 10 minutes.

YIELD: about 12 medium cookies

Betty Crocker Pie Crust

You know that red checkered recipe book that every mom has, no matter what age? This pie recipe came from that. And I haven't found a better one, through all my days of crust searching. I use this for every pie I bake. And so, I dedicate this crust to Betty Crocker.

8-9 inch ONE crust pie
1/3 cup plus 1 TBSP shortening
1 cup flour
1/2 tsp salt
3-4 TBSP cold water

8-9 inch TWO crust pie
2/3 cup plus 2 TBSP shortening
2 cups flour
1 tsp salt
4-5 TBSP cold water

Cut shortening into flour and salt with a pastry blender (or two forks) until the particles are pea-sized. Sprinkle in water, 1 TBSP at a time, tossing with a fork until all the flour is moistened and the pastry almost cleans the sides of the bowl. I usually use a LOT more water, but that is because I live in dry, dry Utah. Gather pastry into a ball (or two for two crusts) and shape into a flattened round on a lightly floured surface. Roll pastry 2 inches larger than your pie pan with a rolling pin. Make sure you flour the rolling pin generously. Roll the pastry onto the pin slowly, and unroll into your pan, pressing firmly against bottom and side. Bake as directed in recipe. Don't worry if you suck at getting the crust onto the pie pan. I still do, and I've made 100+ crusts.

Note: Handle the dough as LITTLE as possible for a flakier crust!

For a baked pieshell: Heat oven to 475'. Prick bottom and sides thoroughly with a fork. (if you don't, your shell will shrink and look hideous) Bake for 8-10 minutes.

Banana Cream Pie

What other fruit goes well with a creamy pie? This recipe is fresh, creamy, and looks professional if you are wanting to impress somebody. It's perfect for a spring or summer day. I can't stand gross pies from the refrigerator section of the grocery store, and this is super easy. Guarantee you won't taste the nasty box flavor from Marie Callenders.



1 baked pie shell (See my Betty Crocker Pie Crust)
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
4 egg yolks
2 TBSP margarine or butter, softened
1 TBSP plus 1 tsp vanilla extract
Whipped cream (homemade version or Cool Whip)
2 bananas

Bake the pie shell at 475' for 8-10 minutes. Mix sugar, cornstarch and salt in saucepan. Stir in milk gradually. Turn the stove to medium heat (make sure it is medium or you'll burn your milk!), stirring constantly until mixture thickens and boils (rolling boil). Make sure you are stirring and scraping the bottom with your wooden spoon RELIGIOUSLY. If you feel a gummy feeling on the bottom, DON'T SCRAPE IT OFF. This means you've let the bottom burn, and the best thing you can do at this moment is not scrape the nasty burn into your perfect cream. Stir on top of the gum.

Boil and stir for 1 minute. You have to work fast now. Stir at least half the hot mixture gradually into egg yolks. Then re-blend it all into the saucepan. Boil and stir again for 1 minute. Remove from heat; stir in margarine and vanilla. Press plastic wrap onto top of filling in saucepan and cool to room temperature. The plastic wrap prevents a gummy skin from forming on top.

Slice two bananas into pie shell and pour the cooled filling over bananas. Refrigerate until serving time, then top pie with whipped cream and garnish with banana slices.

1 CUP WHIPPED CREAM: Beat 1/2 cup chilled whipping cream and 1 TBSP granulated or powdered sugar in a chilled bowl (just put it in the freezer for 10 minutes before making whipped cream) until stiff.

German Pancake

Buttery goodness. Not like a pancake at all. More like a spongy popovers. They have all the breakfast ingredients, and take like 3 minutes prep time, and then 20 minutes to cook! Super super easy.

6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
2 TBSP butter or margarine

Put butter in 13x9 pan to melt while you heat up the oven to 400'. Place eggs, milk, flour and salt in blender and blend until smooth. The butter should be done melting by now. Pour batter into pan and bake uncovered for 20 minutes. It comes out of the oven really bloated, but it shrinks pretty fast. Serve with whipped cream and maple syrup.

Streusel Cake

You're gonna need a huge class of milk/coffee after this one. It reminds me of coffee cake (in fact, I think it might be...) It's SO moist, sweet, and rich. You might be wondering why I put this in the breakfast section? Well, Cookie Crisp is a breakfast too.

1 1/2 cup sugar
1/2 cup shortening
2 eggs
1 cup milk
3 cup flour
4 tsp baking powder
1 tsp salt
2 tsp vanilla

Mix sugar, shortening and eggs until smooth. Stir in milk and vanilla. Stir dry ingredients together in separate bowl and add to sugar mixture. Mix well. Divide half the batter equally into 2 greased and floured 9" cake pans. Sprinkle with streusel topping (below) then spread remaining batter equally over both. Equally in each pan, again sprinkle with streusel topping. Bake at 375' for 25 minutes. Cool and serve with milk.

TOPPING:
3/4 cup brown sugar
2 TBSP flour
3 tsp cinnamon
3 TBSP melted butter
3/4 cup chopped pecans (or nut of choice)

Mix all together very well with a fork and sprinke as directed above.

BBQ Pizza

See my recipe for Soft Pizza Dough in the breads section for the dough. I totally faked this recipe the first time I made it (trying to compete with Pier 49's excellent BBQ) but it worked and became an instant classic.



2 boneless, skinless chicken breasts, diced
1/2 cup Sweet Rays BBQ sauce, divided
1/4 cup Ranch dressing
1/2 cup shredded mozzarella cheese
1/4 cup diced tomatoes

Begin by sauteing the diced chicken in 1/4 cup BBQ sauce. Meanwhile, on the prepared Soft Pizza Dough in your round pizza pan, spread the rest of the BBQ sauce and ranch dressing evenly as sauce. After chicken is browned, and almost all the sauce is soaked up, sprinkle meat on pizza. Sprinkle with tomatoes, and lastly with cheese. Pop in the 500' oven for 10 minutes.

Soft Pizza Dough

I make a homemade pizza about once a week, so I'm pretty familiar with this recipe. I use this for any pizza I make, and is good for BBQ, pepperoni, plain, or vegetarian pizza. It's also good for breadsticks if you prefer! I'm a person who hates really tough dough, and this one is perfectly soft.

1 cup warm water
1 pkg active dry yeast (1 TBSP)
1 tsp sugar
1 tsp salt
2 TBSP oil
2 1/4 cups flour

Dissolve the yeast in the water. Add sugar, salt, and oil. Mix well. Add flour slowly, and knead until it forms a soft dough with no flour-lumps. If making into a pizza, (if you can throw it in the air and make a circle, by all means, do so now) stretch the dough circularly and place upon a well-greased circular pizza pan. (See my other pizza ideas in the Main Dishes section for various toppings.) When ready with toppings, cook at 500' for 10 minutes.

If making breadsticks, take chunks off and shape into about 12 long breadsticks. Brush with butter and sprinkle with salt. Place on a greased cookie sheet and cook at 500' for 12 minutes.

Horchata

You can get it at almost every Mexican restaurant. I've been in love with it since I set tongue on it. Rice, cinnamon, and milk mixed together makes the most scrumptious bit of drink! I had no idea you could actually make it at home without it tasting pretty bad and grainy until this recipe. It goes well with ANY Mexicanesque dish.

1 cup uncooked long-grain white rice (can use brown if preferred)
5 cups water
1/2 cup milk
1/2 TBSP vanilla extract
1/2 TBSP ground cinnamon
2/3 cup white sugar

Pour the rice and water into a blender. Blend until rice just begins to break up (but not too long, or your drink will be grainy), about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours. I usually let mine sit overnight. It gives a better saturation of rice-taste. Strain the rice water into a pitcher and chuck all the rice. Stir milk, vanilla, cinnamon, and sugar into the rice water. Chill before serving.

YIELD: 6 servings

Cowboy Salsa

Not your average salsa. It's made of beans, and random Mexicanesque ingredients! It's pretty hearty, habit forming, and a great variation from regular Pace and chips. It doesn't keep too well, but 1 day in the fridge isn't going to hurt it (avocados don't keep too well before going brown.)

4 medium tomatoes
1 can blackeye peas
1 can white northern beans
1 can white shoepeg corn
6 green onions
1/2 bunch cilantro
1 Good Seasons brand Italian Dressing packet (follow directions on the back but instead of regular vinegar, make with balsamic vinegar)
3 avocados

Mix together and dip with tortilla chips!!!

Moist Chocolate Bundt Cake

Chocolate-lovers paradise! This is undoubtedly the best chocolate cake I've ever baked, or tasted for that matter. It's quick, not complicated, and gives a rich and moist texture to the palate.
1 chocolate cake mix
1 small pkg instant chocolate pudding
8 oz (1 cup) sour cream
1/2 cup cold water
1/2 cup oil
4 eggs
1 cup chocolate chips

Preheat oven to 350'. Grease and flour the bundt pan VERY well. Combine all ingredients and mix well. Bake for 1 hour. When cool, drizzle with chocolate drizzle.

Chocolate Drizzle:

3 oz melted chocolate chips
2 TBSP butter
1 cup powdered sugar
3-4 TBSP milk

Mix well, add enough milk to make a slow enough drizzle that it won't just slide off the cake, but liquid enough that it won't just sit on the top.

Satan's Bars

I call these "Satan's bars", for I feel really bad for my health after I eat them. And they are addicting. And fatning. But SO good.

1/2 cup butter (no substitutes)
1 1/2 cup graham cracker (about 24 squares)
1 can (14 oz) sweetened condensed milk
2 cups semisweet chocolate chips
1 cup peanut butter chips

Place butter in 13x9 baking pan and place in 350' oven until melted. Sprinkle cracker crumbs evenly over the butter. Pour milk evenly over the crumbs. Sprinkle with chips and press firmly. Bake at 350' for 25-30 minutes. Cool on a wire rack before cutting and then willingly sell your soul to the devil as you devour them. *Devilish grin.*

Poppyseed Bread

If you want a perfect Christmas bread, this is it. It's delicious insides are permeated with a orange, sugary, almond glaze that just makes this bread more of a cake... It's been a family favorite and tradition since I can remember, and when my mom used to make these by the dozens, they'd all be gone before they cooled.

2 cups flour
1 tsp salt
1 tsp baking powder
2 eggs
3/4 cup oil
1 1/2 cups sugar
1 cup milk
1 tsp poppy seeds
1 tsp vanilla extract
1 tsp butter extract
1 tsp almond extract

Beat everything together on high for 2 minutes or until smooth. Scrape into greased loaf pan. Bake at 350' for one hour if using 1 loaf pan. If using mini pans, 40 minutes.

GLAZE:
1/4 cup orange juice
3/4 cup sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp butter extract

After the loaves have cooled for about 5 minutes, poke a LOT of holes in the top (don't massacre the poor bread, but make sure the glaze can soak in!), and drizzle the glaze, letting it seep in. Let stand 20 minutes.

YIELD: 1 loaf, or 3 mini loaves

Stromboli

It's like a pizza roll... I knew you were wondering. The only difference is, it doesn't have sauce. WHAT! No sauce?! The combination of the dough with the toppings creates a sauce-like condiment that permeates through the bread and creates the unique stromboli taste kids and adults crave. This is so easy to make ahead of time, and then you can take it to a parade, soccer game, or a picnic. Plus, it makes a TON!



2 1/4 cups warm water
1 TBSP yeast
1 TBSP sugar
1 TBSP salt
1 TBSP margarine, softened
6 1/2 cups flour
18 thin slices of provolone cheese (or some sliced mozzarella)
1 large pkg pepperoni
1 egg, beaten

Mix the yeast and warm water together in a large bowl until yeast is dissolved. Add sugar, salt, margarine and stir until well blended. Start with 3 cups flour, beat until smooth, then consistently add flour until you have a soft dough. On a lightly floured surface, kneed until smooth and elastic, about 8 to 10 minutes. Now that your shoulder muscles are aching, place the dough lump in a greased bowl, and turn it over to grease the top. Leave it alone, covered, in a warm place until doubled in size (about an hour). I usually turn the oven to 200' and then turn it off, pop the bowl in, and let it rise in there.

Punch down; and divide into 3 pieces. Roll each to a 12x8 inch rectangle. Place the pepperoni all over, but about 1/4 away from the sides of the rectangle. Sprinkle your cheese on top, then roll up from the long side much like a jellyroll. Seal the flaps by pinching your fingers along the edge, and seal the edges by tucking them under. THIS IS A VERY IMPORTANT STEP, otherwise, you'll have cheese crusted all over your oven. Trust me.

Do the same with the other rectangles. Place on greased baking sheets, cover, let rise another hour. Slash the tops 3 times diagonally, and then brush with the beaten egg. The egg makes a nice golden brown crust on the outside. Bake at 400' for 25 to 30 minutes.

YIELD: 3 huge loaves (aka could comfortably feed a family of 8)

Cheeseburger Soup

Though it sounds like a nasty reincarnation of McDonald's sent to ruin our kitchens, THINK AGAIN. This is a classic and favorite among my roommates. And contrary to the name, it does NOT taste like a liquidated Whopper. It is hearty in the winter, and warms the chilled bones.

1-1/2 lb ground beef
3/4 cup shredded carrots
1/2 tsp celery seed
1 tsp dried basil
1 tsp dried parsley flakes
4 TBSP butter or margarine, divided
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup flour
1 cup shredded cheese (cheddar preferably)
1-1/2 cups milk
3/4 tsp onion salt
1/4 tsp pepper

In a saucepan, brown beef; drain and set aside. In a pretty big saucepan add carrots, celery seed, basil and parsley in 1 TBSP butter. Add broth, potatoes and beef, and bring to a rolling boil. Reduce heat, cover, and simmer for 10-12 minutes or until the potatoes are tender.

Meanwhile (do this about 8 minutes in), in a small skillet melt remaining butter. Add flour, cook and stir for 3 minutes or until bubbly. (this is your soup-thickening agent) Add to soup; bring to a boil again. Cook and stir for 2 minutes. Your soup should be pretty thick by now. Reduce heat to low, then add cheese, milk, onion salt, and pepper. Cook and stir (on low still!) until the cheese melts. Serve steaming!

YIELD 8 servings

Amazing French Toast

I don't know about you, but do all your friends/family/relatives/acquaintances/coworkers make french toast differently? Well rejoice friends and search no more! This is the TRUE bona fide recipe.

12 slices of bread (don't use sourdough... worst taste ever)
5 eggs
1 tsp vanilla
1/4 cup milk
1/4 tsp nutmeg

Scramble everything together in a shallow pan (I like to use an old cake/pie pan.) Dip each side of the bread in mixture (but not too long or it'll be soggy!!!.) Place on a griddle sizzlin at the ripe old temperature of 350'. Cook until the outside mixture is cooked on bread, and serve with a lot of maple syrup!

Garlic-Parmesan Crisps

Yet another kid-friendly recipe!!! I make these almost every day when I come home from school. These are great appitizers/snacks for parties and different from the monotonous salsa and chips. They're toasty, crispy, and garlicky (as their name suggests...who would'a thunk?) Quite simple, really, and can be done in a toaster oven, or regular oven.

1/4 cup butter/margarine (softened)
2 tsp garlic salt
4 tortillas (or pita breads)
3 TBSP grated Parmesan
2 tsp dried basil

Take your tortilla and spread it generously with butter. Sprinkle the garlic salt, Parmesan, and basil on your tortilla. Now cut it pizza style with a pizza cutter in 8 wedges. Place on an ungreased cookie sheet and bake at 325' for 8-10 minutes or until brown and crispy. If you have a friendly neighborhood toaster oven, go ahead and put them in at the same temperature for like, 2 minutes. Enjoy the crunchyness!

Brazillian Limeade

I got this recipe from www.ourbestbites.com, and fell in love with this strange foreign concoction the first sip. However, I made some tiny adjustments for my own taste. Apparently it's very popular at Tucano's, and everyone likes it. It's not your average lemonade, that's for sure.

5 juicy limes (thin, smooth skins are the juiciest)
1 cup sugar
6 cups cold water
6 TBSP sweetened condensed milk

Combine the water and sugar together, and chill beforehand. Meanwhile, wash the limes with soap. Yes, soap. You'll be using the skins as well as the juice. Plus, nobody likes to eat fruit-wax! Chop off the ends of the limes, then cut into 8ths. Put about 1/2 the cut up limes in a blender, followed by half your water mixture. Pulse about 5 times (but not too long, or else you'll be chewing on nasty rind pieces in your lemonade.) Strain the pulp through a fine strainer, and catch the liquid. Toss the pulp. Repeat with the rest of the mixture and limes. Add the sweetened condensed milk. Stir REALLY WELL. If it tastes too bitter, add more condensed milk and water.

Make sure it's cold when you serve it!
YIELD 4 servings

Note: this does not keep well, and separates quite fast. So- serve it immediately, and make sure it gets drunk up. (Don't worry, it won't be hard to pawn the rest of it off)

Tortilla S'mores

Ok, don't judge a book by its cover. Or a recipe by its title. I've made that mistake many an embarassing time. These are great if you want something sweet in a pinch. Or late at night when you grope hopelessly for something quick in your dark kitchen. I've made these under the scorning eye of many a roommate or friend, then 20 seconds later after the inhalation met with an empty plate begging for more. Also, kids love these as an after school snack they can fix easily themselves.

Tortillas (I like using uncooked ones)
2 TBSP Chocolate chips (or Nutella)
2 TBSP Mini marshmallows (about 1/8 cup)
1 TBSP Peanut butter

Slather the peanut butter in the middle of the tortilla (at your discretion), sprinkle chocolate chips and mini marshmallows in the middle so they stick on the peanut butter. Then stick in the microwave for 25-30 seconds on high. If you microwave it too long, the tortilla will get slimy and harden up pretty fast afterward. It will be gooey. It will make your taste buds happy.