Ghirardelli Chocolate Chip Cookies

I came upon this recipe in Kevin's mom's recipe box. It was the summer of 2006 when Kevin was working on the campus of the State University of New York on Long Island. Missing him as I was, I spent an afternoon at the Eccles' home coming up with a care package for him--including a big container of these freshly baked cookies! I absolutely loved this recipe and it was my "go-to" chocolate chip cookie for quite a while. Since we got married I haven't pulled this recipe out of my files mostly because Kevin's absolute favorite are these.

The major difference between that recipe and this one (and most others) is the combination of shortening and margarine versus the strict use of butter. Some swear by the first, other's wouldn't dream of using anything but real butter. Personally, I love either. I like the idea of being a purist, but with raving reviews about the "perfect" recipe which is half and half, I'm not sure I can pick a side. Kevin would be perfectly content, I believe, if I never tried another chocolate chip cookie recipe. I, on the other hand, will not rest until I have tried every "famed" recipe out there. Or....maybe just as many as I can. :)

Ingredients

2 1/4 cup flour

1 tsp baking soda

1/2 tsp salt

1 cup butter (2 sticks)

3/4 cup sugar

3/4 cup brown sugar

2 eggs

2 tsp vanilla

1 1/2-2 cups Ghirardelli chocolate chips

1 cup chopped nuts, optional

Directions

Mix flour, baking soda and salt. Cream softened butter with sugars, eggs, and vanilla. Blend dry mixture into the creamed mixture. Add chips and nuts.

Bake on ungreased baking sheet at 375 for 9-11 minutes, or until the edges are just golden brown. Allow cookies to set up for 1-2 minutes on the baking sheet and then transfer to a wire rack for cooling.

Yields: 3 1/2 dozen

Balsamic Tomatoes, Beans and Rice

I found this recipe on kraftfoods.com last week one night when I was completely at a loss for what to fix for dinner. This looked quick and easy and not to mention nutritious. I am SO glad I gave it a chance. It was delicious and even better for left overs.

1 can (28 oz.) diced tomatoes, drained

1 can (19 oz.) cannellini beans, drained and rinsed (I substituted black beans)

1/4 cup KRAFT Light Red Wine Vinaigrette Dressing

OR combine balsamic vinegar with extra virgin olive oil (approx 2:1 ratio)

2 tsp. each dried thyme leaves and minced garlic

1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

2 Tbsp. KRAFT Grated Parmesan Cheese

3 cups cooked brown rice

COOK tomatoes, beans, dressing, thyme and garlic on medium heat 5 min. or until heated through. (Allowing the mixture to marinate on low for 10-15 minutes more enhances the flavors.)

SPOON over rice. Sprinkle with mozzarella and Parmesan cheeses.

Soft and Chewy Oatmeal Cookies

This recipe and I have a history. Sometime last summer, I pulled it out of my Taste of Home collection as I was intrigued by it's original title "Poor Man's Cookies." I found out by reading the author's notes that the reason for this name is due to the lack of eggs, milk, and nuts. Today this was the precise reason I chose this recipe--I was completely out of eggs and in need of using Stan, the KitchenAid Mixer. The first time I made this recipe, however, was a complete disaster. Though they tasted good (when does butter and sugar not taste good, right?), but the batter was completely runny and not at all in the state needed to "roll into walnut-sized balls." Hmm. I went ahead and baked them because I have a thing about doing it the recipe's way at least one time before tweaking it. Fail. This time I was prepared. The batter was a bit thicker to begin with but still not stiff enough to roll. I ended up increasing the flour amount from 1 cup to 1 3/4 cups until I achieved a desired consistency. They turned out beautifully. And oh, so quick and easy!

2 cups rolled oats

1 cup packed brown sugar

1/2 cup sugar

1 3/4-2 cups all purpose flour

1/4 tsp salt

1 tsp. baking soda

1/4 cup hot water (microwave for 30 seconds)

1/2 cup margarine, melted and cooled

1 tsp vanilla extract

In a mixing bowl, combine oats, both sugars, flour and salt. Combine soda and water; stir into oats mixture along with the margarine and vanilla. Roll into walnut sized balls. Place on greased cooking sheets. Bake at 350 for about 10 minutes or until golden brown. Remove from the oven; allow to stand 2 minutes before removing to wire rack to cool.

Yields: 3-3 1/2 dozen

Grandma Mary's Potato Salad

Though not a raving fan of potato salad (especially not of the store made variety), I have always loved my Grandma Mary's version. At many holidays my family requested this side dish and just last summer, I called up Grams and asked for her "secret." Apparently she cooks alot like I do as her measurements were only approximations, and I was ok with that. I tried out the recipe for the first time last week in preparation for our camping trip and I was really hoping I could come up with just the right ratios of potatoes, dressings, and spices so that my mayo-disliking husband might enjoy this dish along with me. I succeeded! Though my variety didn't look at all like Grandma's (mostly because I left the skins intact), it was hearty and not over dressed (or soggy or mushy). I hope you enjoy it and feel free to put your own spin on things to suit your tastes!

Serves 4-6

6-7 medium potatoes

5 eggs

~1 Cup Miracle Whip or mayonaise, thinned with milk

1 tsp yellow mustard

1/2 Cup chopped onions

Salt

Pepper

Paprika

celery, optional

Peel potatoes if desired. (I left the skins on mine. Why not? It's extra health benefits!) Cube potatoes and boil them until tender. (Do not over cook or the potatoes will turn mushy in the dressing.) Hard boil the eggs (=cover eggs with water and bring to a rolling boil. Simmer for 12-15 minutes then run cold water over them. Peel off shells once they are cooled and chop.)

In a small bowl combine the (thinned) mayo with the mustard. In a large bowl combine potatoes, eggs, onions, salt, pepper, paprika, and celery. Add the dressing and fold the mixture together with a gentle hand so as to not break the potatoes down.