My All Time Favorite Chocolate Chip Cookie Recipe!

This is a tweak of the Guittard Super Cookie recipe.

Preheat oven to 375*F

Cream together:

• 1/2 cup butter, softened
• 6 Tbs sugar
• 6 Tbs firmly packed brown sugar
• 1 tsp vanilla
• 1/3 cup peanut butter (opt)

Blend in 

• 1 egg
• 1/2 tsp baking soda
• 1/2 tsp salt

Gradually add

• 1 cup + 2 Tbs flour

Stir in 

• 10 oz. pkg high quality chocolate chips
• 1/2 cup nuts (opt)

Drop by well rounded teaspoonfuls onto ungreased cookie sheets.  Bake for 8-10 min.

Yield: 2-3 doz. 2 1/2 inch cookies.

Pasta with Chicken and Artichokes

Prep: 5 min.     Serves: 4

Ingredients:

• 2 (6 oz.) chicken breast halves
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1 (9 oz.) pkg. frozen artichoke hearts, thawed
• 1/2 lb. angel hair pasta
• salt and pepper
• 1/4 cup chopped parsley
• 1/4 cup grated Parmesan (2 oz.)

Directions:

1. Bring a large pot of salted water to a boil.  Pound chicken with a rolling pin to 1/2 inch thicknes.  Pour broth into a skillet; bring to boil over high heat.  Add chicken, lower heat to medium and cover.  Cook, turning twice, until no longer pink.  12 minutes.
2. Transfer chicken to a plate and cover with foil.  Increase heat to high and bring broth to a boil.  Boil rapidly until liquid has reduced by half.  Pour in cream, bring to boil, and cook until thick enough to coat back of a spoon, 5-7 min. (Watch carefully and stir to prevent it from boiling over.)
3. Chop chicken and artichokes; set aside.  Cook pasta according to package directions; drain.  Return pasta to pot and stir in sauce, chicken and artichokes.  Season with salt and pepper, sprinkle with parsley and Parmesan, and serve hot.

Nutrition facts:

• calories: 518
• fat: 21 g.
• saturated: 12 g.
• cholesterol: 117 mg.
• fiber: 5 g.
• protein: 33 g.
• carbohydrates: 47 g.
• sodium: 264 mg.

Easy Pudding Cake

This is one of those 'recipes' from the junior high foods class... still, it is very yummy!

Ingredients:

• 1 white or yellow cake mix
• 1 large packet instant vanilla pudding
• 1 8 oz cool whip
• fresh fruit to top

Directions:

1. Make the cake mix following the instructions on the box.  Bake in a 9x13 baking dish.  After baking, let the cake cool.
2. Make a large package of instant vanilla pudding following the instructions on the box.
3. When cake is cool, poke holes in the cake with the end of a wooden spoon.  Poor the pudding over the cake.  Let it stand for a few minutes.  Then smooth whip cream over the pudding.  Refrigerate if not eating immediately.  Top with cut up fruit of your choice.

Death By White Chocolate Cookies

Ingredients:

• 1 pkg (8 squares) semi sweet baking chocolate
• 3/4 cup firmly packed brown sugar
• 1/4 cup butter, softened
• 2 eggs
• 1 tsp vanilla
• 1/2 cup flour
• 1/4 tsp baking powder
• 1 pkg (6 squares) premium white baking chocolate, coarsely chopped (makes 1 cup of chunks)
• 2 cups chopped macadamia nuts or slivered almonds

Directions:

1. Heat oven to 350*F
2. Microwave semi sweet chocolate in a large microwavable bowl on high for 2 minutes.  Stir until chocolate is melted and smooth.  Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended.  Stir in flour and baking powder.  Stir in white chocolate and nuts.  
3. Drop by 1/4 cupfuls onto ungreased cookie sheets.  
4. Bake 13-14 minutes or until cookies are puffed and feel set to the touch.
5. Cool 1 minute; remove from cookie sheets.  Cool completely on wire racks.  Makes about 18 large cookies.  

Note: if omitting the nuts, increase flour to 3/4 cup to prevent spreading.

No Bake Spiderweb Cheesecakes

Yield: 16 servings

Ingredients:
Crust and Cheesecakes:

• 16 nilla wafers
• 1 envelope (.25 oz) unflavored gelatin
• 2 pkg (8 oz each) cream cheese, softened
• 2/3 cup sugar
• 1 tsp vanilla extract
• 2 cups whipped topping or whipped cream
• 1/2 cup mini semi sweet chocolate chips

Spiderwebs:

• 1/2 cup mini semi sweet chocolate chips
• 1 tsp vegetable oil

Directions:

1. Crust and Cheesecakes:  Line 16 indents of 2 cupcake pans with foil liners.  Coat liners with nonstick spray.  Place 1 nilla wafer in the bottom of each prepared cup.
2. Sprinkle gelatin over 1/4 cup water in a glass measuring cup and let soak for 1 minute.  Microwave 30 seconds to dissolve.
3. Beat cream cheese and sugar in a large bowl until smooth.  Beat in vanilla, the fold in whipped topping or whipped cream.  While beating over medium speed, add dissolved gelatin in a thin stream.  Fold in mini chips.  Spoon 1/4 cup batter into each prepared cup, smoothing tops.
4. Spiderwebs:  Combine chips and oil in a microwave safe bowl.  Microwave 1 minute and stir until smooth.  Transfer to a resealable plastic bag or piping bag.  Snip off a small corner and pipe in a spiral pattern on each cake.  Starting a the center, run a thin knife through each spiral to resemble a spiderweb.  Refrigerate at least 4 hours.

Nutrition facts:

• 247 cal
• 16g fat (10g sat)
• 4g protein
• 23g carbs
• 1g fiber
• 97mg sodium
• 32mg cholesterol

Mini Whoopie Pies

Yield: 24 sandwich cookies

Ingredients:
Cookies:

• 2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 3/4 cup milk
• 1/2 tsp vanilla extract

Filling:

• 2 cups confectioner's sugar
• 1/4 cup butter, softened
• 1/2 tsp vanilla extract
• food coloring of your choice

Directions:

1. Heat oven to 375*F.  Line 2 or 3 large baking sheets with nonstick foil.
2. Cookies:  In a medium size bowl, whisk flour, cocoa, baking powder and salt.  In a large bowl, beat together the butter and sugar until smooth.  Beat in eggs, one at a time, beating well after each, until mixture is a pale yellow color.  On low speed, beat in half of the flour mixture.  Beat in milk and vanilla and then remaining flour mixture.
3. Drop dough by level tablespoonfuls onto prepared sheets, spacing at least 1 1/2 inches apart, spreading slightly to a 2 inch round (about 48 total).  Bake at 375*F for 12-13 minutes, or until tops are dry.  Cool completely.
4. Meanwhile, prepare filling.  In a medium size bowl, beat together confectioner's sugar, butter, 2 Tbs. water, vanilla and food coloring until smooth and desired color.  Once cookies are cool, sandwich together (flat side to flat side) with a scant tablespoon of filling.  Store in airtight container.

Nutrition facts:

• 166 cal
• 7g fat (4g sat)
• 2g protein
• 26g carbs
• 1g fiber
• 51mg sodium
• 33mg cholesterol

Vanilla Rich Chocolate Chip Cookies

Ingredients:

• 3 1/4 cups flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1 1/3 cups butter, softened
• 1 1/4 cups granulated sugar
• 1 cup firmly packed light brown sugar
• 2 eggs
• 4 tsp vanilla extract
• 1 pkg (12 oz) semi sweet chocolate chips
• 1 cup coarsely chopped walnuts

Directions:

1. Mix flour, baking soda and salt in medium bowl.  Beat butter and sugars in a large bowl with electric mixer on medium speed until light and fluffy.  Add eggs and vanilla; mix well.  Gradually beat in flour mixture on low speed until well mixed.  Stir in chocolate chips and walnuts.
2. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
3. Bake in preheated 375* F oven 8-10 minutes or until lightly browned.  Cool on baking sheets 1 minute.  Remove to wire racks; cool completely.  Makes 5 dozen.

Zucchini Parmesan

Ingredients:

• 1/2 cup flour
• 3 eggs, lightly beaten
• 1 1/2 cups seasoned bread crumbs
• 3 large zucchini, about 2 lbs., cut lengthwise into 1/4 inch slices
• 1/4 cup oil
• 1 jar (25 oz.) prepared marinara sauce
• 2 cups shredded mozzarella cheese (reduced fat)
• 1 cup basil leaves
• 1/4 cup grated Parmesan cheese

Directions:

1. Heat oven to 375*F.  Coat a 13x9x2 inch baking dish with nonstick cooking spray.
2. Place flour, eggs and bread crumbs in a separate shallow bowl.  Lightly coat zucchini slices with flour.  Dip in egg and coat with bread crumbs.  Set aside.
3. Heat 2 tablespoons of the oil in a large skillet over medium-high heat.  Cook zucchini 1 1/2 to 2 minutes per side until golden brown.  Cook in 3 batches, adding more oil as needed.
4. Spoon 1/2 cup of sauce in bottom of prepared baking dish.  Evenly place 1/3 of the zucchini in dish; top with 3/4 cup sauce and 2/3 cup mozzarella cheese.  Repeat layerin twice, adding basil between second and third layers.
5. Sprinkle Parmesan cheese over top and loosely cover with foil.  Bake at 375*F for 30 min.; remove foil and bake for an additional 10 min
6. Cool slightly before slicing.  Serve with a green salad if desired.

Yield:  8 servings

Nutritional facts:

• 304 cal
• 15g fat (5g sat)
• 17g protein
• 27g carb
• 5g fiber
• 762mg sodium
• 100mg cholesterol

Pork Cutlets with Mustard and Dill

Ingredients:

• 1 Tbs. Dijon mustard
• 1 Tbs. chopped fresh dill
• 2 cloves garlic, chopped
• 1 Tbs. olive oil
• 4 thin boneless pork chops, 4 oz. each
• 3 Tbs. unseasoned bread crumbs
• 1 can (14 1/2 oz.) reduced-sodium chicken broth
• 3 cloves garlic, peeled and smashed
• 1 lb. small potatoes about 1 inch in diameter
• 1 lb. Japanese eggplant, cut into 2x1 inch pieces
• 1/2 lb. baby carrots
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Directions:

1. Heat oven to 400*F.  Coat a baking dish with nonstick cooking spray.
2. In a small bowl, combine mustard, dill, garlic and olive oil.  Place pork chops in a prepared dish and spread tops with an equal amount of mustard and dill mixture.  Sprinkle bread crumbs over each chop.  Bake at 400*F for 15 minutes or until internal temperature registers 145*F.  Place under broiler for 1 minute, if desired, until browned.
3. Meanwhile, place broth, garlic and potatoes in a large pot, cover and bring to a boil.  Reduce heat to a medium and simmer for 8-10 minutes, stirring occasionally, or until vegetables are tender.  Serve pork with vegetables.

Yield:  4 servings

Nutritional facts:

• 333 cal
• 7g fat (1g sat)
• 30g protein
• 38g carb
• 8g fiber
• 740mg sodium
• 62mg cholesterol

Flatbread Pizza with Roasted Cherry Tomatoes and Portobello Mushrooms

Ingredients:

• 1 lb. cherry tomatoes
• 6 oz. sliced portobello mushrooms
• 4 large scallions, cut into 1 inch pieces
• 1 Tbs. olive oil
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1/4 cup torn basil leaves
• 1 Tbs. chopped oregano
• 1 prepared flatbread or prepared pizza crust
• 3 oz. sliced reduced fat provolone

Directions:

1. Heat oven to 400*F.  Coat a large rimmed baking pan with nonstick cooking spray.
2. Place tomatoes, mushrooms, and scallions in a prepared baking pan and toss with olive oil.  Season with salt and pepper and bake @ 400*F for 30 minutes.  Remove from oven and toss with basil and oregano.
3. Place flatbread on a baking sheet.  Spoon vegetable mixture over top; tear cheese into bite-size pieces and scatter over vegetables.  Bake @ 400*F for 15-20 minutes or until flatbread is crispy.
4. Allow to cool slightly before slicing.

Yield: 4 servings

Nutrition facts:

• 339 cal.
• 17g fat (3g sat)
• 14g protein
• 44g carbs
• 4g fiber
• 788mg sodium
• 11mg cholesterol