Friday, October 17, 2008

Chicken Pot Pie

4 Tbsp. butter
1/2 cup flour
1 can chicken broth
1 1/2 c. whole milk, half & half, or cream

Melt butter, add flour, and cook for 1 minute, whisking constantly. Slowly add broth, stirring constantly with a whisk. Add milk and season to taste with salt, pepper and parsley.

1 1/2# chicken, cooked and cubed
2 Tbsp. butter
1 medium onion
2 small celery stalks, sliced 1/4" thick
12 oz. package of frozen peas and carrots
2 pie crusts (top and bottom layer)

Melt butter and saute onion and celery. Add sauce and peas and carrots. Cool.

Line a pie pan with bottom crust, add filling, and top crust. Seal edges with water and crimp closed.

Bake at 425 degrees for 40-50 minutes. Brush top with 1 yolk mixed with 1/8 tsp. water.

Watch the edges of the pie!

Pumpkin Pie Waffles

With fall here, I have to share an absolute favorite recipe. They are from Williams-Sonoma website.

5 Tbsp. butter
1 cup pumpkin puree (can use canned)
1/2 cup firmly packed dark brown sugar
1/4 cup sugar
1 1/4 tsp. ground cinnamon
1 1/4 tsp. grated peeled fresh ginger
1/8 tsp. ground cloves
1/8 tsp. freshly grated nutmeg
Pinch of salt
1 1/3 c. flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1 cup milk
1/2 c. sour cream
2 eggs
2 Tbsp. dark rum (if you're all out of rum, add extra vanilla!)
1 tsp. vanilla extract
Vanilla ice cream and/or maple syrup for serving

Preheat waffle iron. If you want to hold the finished waffles until serving, preheat an oven to 200 degrees.

Melt the butter, set aside.

In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt. Using a rubber spatula or handheld mixer, mix together well. Stir in the flour, baking powder and baking soda. The mixture will be thick and a little lumpy. Don't try to smooth it out; just mix until the ingredients are incorporated.

In another bowl, beat together the milk, sour cream, eggs, rum and vanilla. Add the liquid ingredients to the pumpkin mixture and stir until combined. Fold in the melted butter.

Lightly spray or butter the griddle, because the batter is quite sticky. Brush or spray again only if waffles stick after the first one.

Makes 6 - 4 1/2" square Belgian waffles.

Broccoli Cheese Soup

This is a yummy recipe I got from my MIL. Love it!

1 cup butter
1 cup finely chopped onion
1 cup flour
2 cups chicken broth
8 cups milk
1# Velveeta cheese, cut into chunks
Cooked broccoli - chopped

Saute the onions in butter until transparent. Add flour and stir for 1 minute. Gradually add broth, milk, and cheese. Stir in broccoli.

Sunday, August 17, 2008

Seven Layer Bars

I keep a file folder of recipes that I tear out of my recipe magazines. Periodically I go through and try a new recipe that caught my eye. This is definitely a keeper! If you like Eagle Brand Magic Cookie Bars, you MUST try these! This is a makeover of the classic and it is the best. I made these today, and was just drooling looking over the ingredient list. Not to mention when I tried them - to die for! I think I could eat the entire pan singlehandedly.

To get the best flavor, toast the coconut and pecans separately on a baking sheet. Bake at 350 degrees until golden - 5 minutes for the coconut, 8 minutes for the pecans.

1 cup Heath toffee bits
12 whole graham crackers
8 Tbsp (1 stick) butter, melted
8 oz. milk chocolate, chopped coarse or use chips
1 cup Rice Krispies
1 cup pecans, toasted and chopped coarse
1 cup semisweet chocolate chips
1 cup sweetened flaked coconut, toasted
2 (14 oz.) cans sweetened condensed milk
1 Tbsp. vanilla extract

Adjust the oven rack to middle position and heat oven to 350 degrees. Line a 13"x9" baking pan with foil, allowing excess to overhang pan edges. Generously coat foil with cooking spray. Process toffee bits in food processor to fine powder. Add graham crackers and process to fine crumbs. Transfer mixture to bowl and stir in butter. Press mixture firmly into prepared baking pan. Bake until beginning to brown, about 10 minutes.

Remove pan from oven, sprinkle crust with milk chocolate, and allow chocolate to soften, about 2 minutes. Using spatula, smooth chocolate into even layer. Scatter Rice Krispies over chocolate, pressing to adhere. Add layers of pecans, chocolate chips, and coconut, in that order, pressing each layer to adhere. Combine condensed milk and vanilla in small bowl and pour over coconut.

Bake until golden brown, 25-30 minutes. Cool on wire rack, about 2 hours. Using foil overhang, lift from pan and cut into 45 squares. (The bars can be stored in airtight container for up to 3 days.)

Thursday, June 12, 2008

Upside Down German Chocolate Cake

1. Spread a greased 9 X 13 pan with 1 cup of coconut and 2 cups chopped pecans

2. Prepare a German chocolate cake mix according to directions and pour over uts and coconut.

3. Mix:
1 cup melted butter
1 pound powdered sugar
8 ounces cream cheese
Pour over cake batter and swirl with a knife

Bake at 350 degrees for 1 hour.

Monday, May 26, 2008

Icebox Oreo Cheesecake

This was pretty good when I made it. I only had a 10" springform pan, and I think I will buy a 9" and make it again. Next time I will make some fresh whipped cream to top it with and sprinkle crushed Oreos on top. You can substitute 1 1/3 cups of white chips for the 8 ounces of chopped white chocolate.

Oreo Cookie Crust
30 Oreo cookies, broken into rough pieces
7 Tbsp. unsalted butter, softened

Cheesecake Filling
1 cup whole milk
4 large egg yolks
1/4 c. all purpose flour
8 oz. white chocolate, chopped (see note)
2 pounds cream cheese, cut into 1" chunks and softened
1/3 c. powdered sugar
2 tsp. vanilla extract
1/8 tsp. salt
12 Oreo cookies, broken into rough pieces

1. For the Oreo cookie crust:
Process cookies and butter in food processor until finely ground. Press cookie mixture evenly into bottom and sides of 9" springform pan. Refrigerate until set, at least 1 hour or up to 2 days.

2. For the cheesecake filling:
Heat 3/4 c. milk in medium saucepan over medium heat until simmering. Meanwhile, whisk yolks, flour, and remaining milk in large bowl until smooth. Slowly whisk hot milk into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until very thick and glossy, 1 to 2 minutes. Off heat, whisk in white chocolate until melted (you've just made pudding). Transfer pudding to bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 1 hour or up to 2 days.

3. With electric mixer on medium speed (or a Kitchenaid), beat cream cheese, sugar, vanilla, and salt until light and fluffy, about 2 minutes. Reduce speed to medium-low and mix in chilled pudding until just combined, about 30 seconds. Pour 1/4 of cream cheese mixture evenly into prepared pan and sprinkle one-third of cookies over surface. Repeat process twice, then top with remaining filling. Refrigerate until set, at least 6 hours. Remove sides of pan. Serve. (Cheesecake can be wrapped in plastic and refrigerated for up to 3 days.)

Thursday, April 24, 2008

Dad's Favorite Chocolate Chip Cookies

I found this recipe {after trying several} in the book "The search for the perfect chocolate chip cookie". I think it's a great thick, soft cookie. I love the different chips. I have listed the ingredients in the order they need to be added. There are certain recipes, mostly in baking, you will find that I am a extremely particular in how they are to be made. I have tried to explain why they must be done that way, so that you achieve the best possible result. Always, make sure you use BUTTER and REAL vanilla extract, it makes all the difference in the world!

Makes about 8 1/2 dozen cookies.

2 c. butter
1 c. sugar
2 1/2 c. brown sugar, firmly packed
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3 eggs
2 Tbsp. vanilla extract
6 c. flour
3 c. semi-sweet chocolate chips
3 c. milk chocolate chips
2 c. chopped pecans {optional}

Cream butter, sugars, baking soda & salt until fluffy and butter is completely incorporated {no chunks}. Do not overmix - doing so at this point will make your cookies flat!
Add eggs & vanilla. Add flour and mix until all the flour is incorporated. Once again do not overmix - doing so at this point will make your cookies tough.
Add chips and nuts. Using a cookie scoop, make balls and gently flatten somewhat on the baking sheet. Bake at 350 degrees for 7-9 minutes. Bake until slightly brown around the edges and it looks "set".

Tuesday, April 1, 2008

Hawaiian Haystacks

Here's a classic dish, but the sauce is a bit richer than usual. I call it the "fancy" style! A definite favorite in our house.

4 c. cooked, diced chicken
2 c. cream of chicken soup
1 soup can full of milk
16 oz. sour cream
1 1/2 c. grated mozzarella cheese
2 Tbsp. celery salt
1 Tbsp. onion powder

Heat mixture through on medium low heat. Serve over white rice.

Top as desired:
Cheddar Cheese
Sliced almonds
Chinese noodles
Green onions
Black olives
Green bell pepper

Chicken Noodle Casserole

This is one that has been requested to post. It's a good one!

Note: the recipe calls for egg noodles. You can certainly purchase them, I like to make my own - which are simple but take a little more time (maybe 15-20 minutes). I use the recipe for egg noodles out of the Betty Crocker cookbook, and mix it on the Kitchenaid.

2 Tbsp. unsalted butter, melted
1 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
1 Tbsp. chopped fresh Parsley

12 oz. egg noodles
6 Tbsp. unsalted butter
1/2 small onion, chopped fine
1 lb. white mushrooms, cleaned and sliced thin
1/4 c. all-purpose flour
2 garlic cloves, minced
3 cups chicken broth
2 cups sour cream
4 cups cubed chicken
1 Tbsp. chopped fresh parsley
2 tsp. chopped fresh thyme
1/4 tsp. nutmeg

For the topping: Mix melted butter, bread crumbs, Parmesan, and parsley together in a bowl.

For the filling: Adjust oven rack to middle position and heat oven to 350 degrees. Bring 4 quarts water to boil in a large pot. Add 1 Tbsp. salt and noodles, and cook until nearly tender. Drain and set aside in colander.

Melt 2 Tbsp. butter over medium heat in your now-empty, large pot. Add onion and cook until lightly browned, about 5 minutes. Add mushrooms, 1/2 tsp salt, and 1/4 tsp. pepper, and cook until mushrooms begin to brown, about 7 minutes.

Stir in remaining 4 Tbsp. butter until melted. Add flour and stir until lightly browned, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Gradually whisk in broth and sour cream, and cook - not letting mixture boil, until thickened, 5-7 minutes. Stir in chicken, noodles, parsley, thyme, and nutmeg and season with salt and pepper.

Transfer mixture to a 3 quart baking dish. Top with bread-crumb mixture and bake until browned and bubbly, about 30 minutes. Cool 5 minutes. Serve.

Super Soft Pretzels

This recipe is a version like "Auntie Anne's Pretzels" you see in the mall. Whether or not they taste like them, they are delicious! A hit every time I make them!

Makes 12 pretzels

1 3/4 c. + 2 Tbsp. warm water
1 Tbsp. + 1 1/2 tsp. yeast
5 2/3 c. All-purpose flour
1 1/3 c. powdered sugar
2 1/4 tsp. salt
1 Tbsp. vegetable oil

4 cups warm water
1/2 c. baking soda

Cinnamon Sugar:
1 c. granulated sugar
1 Tbsp. + 1 tsp. cinnamon

or Pretzel Salt

Dissolve the yeast in the warm water. Let is sit for a few minutes.

In the Kitchenaid, with a paddle, combine the flour, powdered sugar, and salt in a large mixing bowl. Switch to a dough hook and add water with yeast and vegetable oil. Mix for 5 minutes on medium-low speed. Dough will be nice and smooth when done. Place dough ball in an oiled bowl and cover with plastic wrap sprayed with cooking spray. Let rise in a warm place for about 45 minutes, or until double in size.

When dough has risen, preheat oven to 425 degrees.

Make a bath for the pretzels by combining 4 cups warm water with the baking soda. Stir until soda is mostly dissolved.

Remove the dough from the bowl and divide it into 12 even portions. Roll each portion on a flat, non-floured surface until it is about 2 1/2 feet long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle.

Holding the pinched ends, dip each pretzel into the bath solution. Blot pretzel on a paper towel to remove excess liquid. Arrange pretzels on a baking sheet that is either lined with a Silpat mat, parchment paper, or sprayed with Pam. If you want salted pretzels sprinkle with Kosher or Pretzel salt.

Bake the pretzels for 4 minutes, then turn the baking sheet around, and cook for another 5 minutes.

For cinnamon sugar pretzels, immediately brush them with butter, and coat them in the cinnamon sugar mixture.

Beef Stroganoff

This is a favorite of mine, and has been since childhood. I love how quick and easy it is. This is my own recipe, adapted from one in "The Joy of Cooking".

3 Tablespoons butter
2 Tablespoons flour
2 cups beef stock, heated to a simmer

Melt butter in a small saucepan over medium heat, then whisk in the flour until smooth. Whisk constantly to prevent lumps for about 2-3 minutes. Slowly add beef stock, whisking constantly. Set aside and keep warm.

Melt 2 Tablespoons butter over medium-high heat in a large saute pan. Then add:

1 onion, thinly sliced
1 1/2 lbs. beef tenderloin, top loin, or roundsteak - trim fat and cut into strips

Cook quickly, stirring and shaking the pan, until evenly browned, 1-2 minutes. When browned, you can remove the onion if you desire. I like to leave it in.

Add the broth mixture to the meat - heating it to a boil, and stir until thickened.

Add to meat mixture:
1/3 cup of sour cream
2 tsp. Dijon mustard
Salt and pepper to taste

At this point I like to add a dash or two of heavy cream. I grew up having it served over white rice, therefore that is what I prefer. But it can be served over noodles as is traditional.

Sunday, March 2, 2008

Guittard Chocolate Caramelitas

These are extremely rich and oh so decadent. One pan will go far, but make sure you are stocked up on milk!

14 oz. (50 pcs.) light candy caramels
1/2 c. evaporated milk
2 cups all purpose flour
2 cups quick-cooking rolled oats
1 1/2 c. firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, melted
2 cups (12 oz) Guittard semisweet chocolate chips, divided
1 cup chopped pecans

Preheat oven to 350. Grease 9x13x2" pan.
Melt caramels and evaporated milk in heavy saucepan over medium heat, stirring until smooth. Remove from heat and set aside.
In a large bowl combine flour, oats, brown sugar, baking soda, salt and melted butter. Press half of crumbs into bottom of prepared 9x13x2" pan. Bake for 10 minutes at 350. Remove from oven and evenly sprinkle 1 1/2 cups of chocolate chips and all the pecans over the crust. Pour and spread caramel mixture to cover the chips and pecans. Mix remaining 1/2 cup chips with crumbs and sprinkle over top. Bake 15-20 minutes or until lightly browned. Cool completely before cutting into 48 bars.
Microwave instructions: Melt caramels and milk in small glass bowl on high for 2 1/2 to 3 1/2 minutes, stirring after each minute until smooth. Proceed as directed above.

French Bread Pizza

I have been dying to try this recipe for a week now and finally did on Saturday - LOVE IT! It's a pretty quick one and once again was a hit with the whole fam.

6 Tbsp. extra-virgin olive oil
4 garlic cloves, minced
4 Tbsp. finely chopped fresh basil
1/8 tsp. red pepper flakes
1 (24") loaf french bread, halved lengthwise (use soft supermarket kind, not a baguette)
1/2 c. grated parmesan cheese
1 c. Contadina brand pizza sauce
2 c. shredded mozzarella cheese

Adjust oven rack to upper-middle position and heat oven to 475. Microwave oil, garlic, 2 Tbsp. basil, and pepper flakes on high power in a small microwave-safe bowl until fragrant, 30-60 seconds.

Brush half of oil mixture over OUTSIDE crust and edges of bread and arrange cut side up on foil-lined baking sheet. Sprinkle parmesan evenly over bread and bake until cheese begins to brown, about 3 minutes.

Whisk pizza sauce, remaining basil, and remaining oil mixture in bowl. Spread sauce evenly over bread, then top with mozzarella. Bake until cheese is melted and spotty brown, 5-7 minutes. Serve.

Thursday, February 28, 2008

Suzanne's Tin Foil Dinners

These are so good! When I get stuck in a dinner rut - I make these. It's different and everyone loves them. They take a bit to prepare - about 20-30 minutes, depending on how many you're making and how fast you chop!

This is for 1, so multiply for as many as you would like!

1 chicken breast, cubed
1 small potato, cubed
Baby carrots, cut in 1/2 or 1/3 (depending on the thickness)
Onion, thinly sliced
1 Tbsp. Butter
Seasoning Salt

Place chicken, potatoes, and carrots side by side on foil. Add some onion and butter. Sprinkle with seasoning salt, salt and pepper.
Fold over foil and crimp edges to make a packet. Wrap packet again in a 2nd sheet of foil.
Bake at 450 degrees for 20 minutes, turn over packets, bake another 25 minutes.
Or put them on the grill over medium high heat for about 11 minutes on each side.
Open one and make sure the potatoes and carrots are cooked and tender - Enjoy!!

Baked 4 Cheese Pasta

I made this for dinner tonite and it was a hit! We ate almost the entire pan. I served it with pork chops and it was delicious. It could also be served by itself as a main dish or add chicken to it. Any package of preshredded Italian cheese blend that has 3-7 different cheeses can be used here.

4 slices bacon, chopped fine
1 small onion, chopped fine
2 garlic cloves, minced
3 cups chicken broth
1 cup heavy cream
3/4 lb. penne or ziti (about 4 cups)
1/2 c. grated Parmesan Cheese
1 cup frozen peas
1 cup shredded Italian 4 cheese blend

Have oven rack in upper-middle position and heat oven to 500 degrees. Cook bacon, onion, and garlic in a large nonstick over medium-high heat until onion is softened, about 5 minutes. Add broth, cream, pasta and 1/2 tsp. salt, cover and bring to a boil. Once boiling, reduce heat to medium-low and simmer, stirring frequently, until pasta is tender about 15 minutes.
*when there was about 3 minutes to go, I ran out of liquid and the pasta wasn't done. I added about 1/2 cup more of a combo of broth and cream.

Remove from heat, stir in Parmesan and peas and season with salt and pepper. Transfer to 2 qt. casserole dish and sprinkle with shredded cheese. Bake until cheese is melted and spotty brown, about 5 minutes. Serve.

Friday, February 15, 2008

White Pizza

This is so delicious! You have to try white pizza at least once to see if you like it! This makes 2 pizzas.

15 oz ricotta cheese (you won't use all of it)
3 garlic cloves, minced
Kosher salt - to taste
Fresh basil (more than 1 small container, or 1 large)
Roma tomatoes, sliced very thin (optional)
Mozzarella cheese (I like it in the ball that you slice)
Scoop out about 2/3 of the ricotta into a small bowl. Add garlic, kosher salt and mix thoroughly. You can add more garlic if you like. 3 cloves is a mild garlic taste.

Spread onto pizza crusts. Add fresh basil leaves.

Add tomatoes - sliced VERY thin. Otherwise they make the pizza soggy. Traditionally white pizza doesn't have any tomatoes, but we love them on it!

Slice the mozzarella into 1/4" slices. Lay on pizza.

Bake according to crust directions! Let me know what you think!

Pizza Dough

Here's the dough that I make - mainly because it's really simple, quick and easy. It had a pretty good texture as well. I use "perforated pizza pans". I just picked them up at Walmart in a 2 pack, a large and a medium. This recipe works great for exactly those sizes.

1 pkg. active dry yeast (or 2 1/4 tsp.)
1 c. warm water (90 - 100 degrees)
1 c. ice-cold water
1 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. olive oil
5 1/4 to 5 1/2 c. Bread flour

In a small bowl, stir yeast into warm water, Let stand until the yeast is dissolved and starts to bubble, about 5 minutes. In kitchenaid bowl, mix cold water and sugar until dissolved; stir in oil. Put dough hook on kitchenaid and add flour, mix until it is just getting started to combine and add yeast mixture. Beat with the dough on low speed until dough is smooth and sticky, 14-16 minutes. (Don't let the dough climb up into the motor drive.) Add a couple of tablespoons of flour until dough is no longer sticky.
Place in a greased bowl and let rise for about an hour.
When it is ready, divide the dough in half. If you are making a large and a medium pizza, don't forget to divide it UNEQUALLY.
Make it into a ball and pinch it to seal. Roll out the dough evenly to keep a circular shape. When it is to desired size, place on pizza pan. Brush the entire top side of the crust with olive oil. I like to let my crust rise a little after that (while I'm prepping my toppings).
Top as desired. We love the "White Pizza" toppings.
Bake on the bottom rack of a 500 degree oven for 10 to 15 minutes.

Monday, February 11, 2008


I'm telling you - it's SO YUMMY!

3-5 avocados (I do 5!)
Pico de Gallo
Kosher Salt
1/2 lime

Peel, seed, and mash. I like to mash them with the bottom of a cup of glass. Add 1-2 heaping scoops of Pico de Gallo - until it is nice and chunky. Sprinkle with salt and add the juice of the 1/2 a lime.


Pico de Gallo

This is so good that I made it twice in 3 days! I made it for a "Girls Night Out" get together and left some at home for my husband. We both loved it and I ended up making another batch for to go with Sunday dinner! You HAVE to make the guacamole with it - it's heaven on earth!

5 plum roma tomatoes (firm, not soft)
1 small or 1/2 large onion (I like yellow)
3 jalapeno peppers
1/2 lime
1 bunch of cilantro
kosher salt

I didn't have Roma tomatoes when I made it - but I did use some "on the vine" yummy tomatoes I had - they were bigger than Romas. This is a recipe you kind of have to play with.

Small dice the tomatoes and onion. Mix together. Dice the jalapenos very small - if you want a little more heat, leave in the seeds. I like to leave in the seeds of 1, and not the other 2. Add to tomato/onion mixture.

Rough chop the cilantro - don't worry too much about the long stems, but try to avoid adding so much of it. I just take the bunch and start chopping from the top and stop when I get to too many stems. Add to Pico mixture.

Squeeze juice of 1/2 a lime. Sprinkle with salt. I like to use a chip to see how my seasoning is, because then you don't oversalt it.


Tuesday, January 22, 2008

Creamy Pasta with Asparagus, Parmesan, and Crispy Prosciutto

Serves 4

I made this for dinner tonight and it was a hit! Everyone (including my 9 month old) ate until they could eat no more. The recipe says that you can substitute bacon for the Prosciutto (which I did), and the asparagus that I could find (at the 2nd store I went too) looked terrible and was crazy expensive so I substituted broccoli. I also added cooked chicken and I always have a heavy hand on the heavy cream - I probably ended up adding a whole extra cup before it was said and done. (I don't cook much without heavy cream!) Try it - you will love it!

1 Tbsp. olive oil
4 oz. thinly sliced prosciutto, cut into 1/4" strips (or 12 slices of bacon)
1 garlic clove, minced (or more if you like garlic like me)
1 cup of heavy cream
2 Tbsp. lemon juice
Salt and pepper
1 lb. Fusilli or Penne pasta
1 lb. asparagus, trimmed and cut into 1" pieces
1 1/2 cups grated parmesan cheese
3/4 c. chopped fresh basil

1. Bring 4 qts. water to a boil in a large pot (DO NOT COOK YOUR PASTA YET!). Heat oil in large nonstick skillet over medium heat until just smoking. Cook prosciutto until lightly browned and crisp, about 5 minutes. Transfer to paper towel-lined plate. Add garlic to pan and cook until fragrant, about 30 seconds. Stir in cream and lemon juice and simmer until slightly thickened, 3-5 minutes. Remove from heat.

2. Add 1 Tablespoon salt and pasta to boiling water and cook until just beginning to soften, about 8 minutes. Add asparagus to the pot with the pasta and cook until bright green and tender and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot. Add sauce, 1/2 c. reserved cooking water, cheese and basil to pot and toss to combine, adding remaining cooking water as needed. Season with salt and pepper. Sprinkle with crispy prosciutto. Serve.

Guittard Polka Dot Cookies

To any of you that don't know - my favorite baking chocolate is Guittard. In Phoenix you can find it at Safeway, and here in Salt Lake I've seen it at Harmons and other "Associated Foods" stores. It is delicious and I love it. Occasionally we do a wholesale order from the company, so if any of you are interested - it is very inexpensive for a great chocolate. EVERYONE needs a year supply of chocolate on hand!

2 cups semisweet chocolate chips
1/2 cup butter
1 1/2 cups flour
1/2 tsp. baking soda
1/8 tsp. salt
3 eggs
1/2 cup sugar
2 tsp. vanilla
2 cups Guittard Green Mint Chips (the recipe is yummy with the mint chips, but if you make them with semisweet or milk chips you'll be eating crazy-good double chocolate chip cookies!)

Preheat oven to 350. In double boiler, melt 1 bag semisweet chips and butter. Set aside to cool. In a large bowl beat eggs, sugar and vanilla until light. Blend in melted chocolate and then dry ingredients. Stir in Mint chips and chill for 20 minutes. Bake 8-10 minutes; cookies will be soft in centers, but will harden as they cool. ENJOY!

Wonton Salad

Our playgroup started a new "dinner recipe" lunch once a month and I LOVED this salad that Nichole brought.
Instead of frying the wontons she puts them on a baking sheet that has been sprayed with Pam. Put them in a single layer and spray the tops with Pam. Brown the in an oven at 400.

1 pkg. wontons, slightly browned
2 cups cooked diced chicken
1 small head of lettuce (or 2 pkgs of ready to eat)
4 small green onions
1/4 c. toasted sesame seeds
1/4 c. or less parsley (optional)
A couple handfuls of peanuts or another nut (optional)
1 cup halved red grapes (optional)

1 tsp. salt
1/2 tsp. pepper
2 Tbsp. sugar
3 Tbsp. red wine vinegar
2 Tbsp. vegetable or olive oil
2 Tbsp. sesame seed oil

Mix greens, chicken, sesame seeds, parsley, nuts and grapes. Mix dressing ingredients in a separate container. Add dressings, onions and crushed wontons to the salad just before serving. (Do not mix it all together until the last minute - the wontons will go soggy and the entire salad will taste like an onion)