Recipe: Strawberry-Shortcake Cookies

12 ounces (2 cups) strawberries, hulled and cut into 1/4 inch dice

1 teaspoon fresh lemon juice

1/2 cup plus 1 tablespoon granulated sugar

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon coarse salt

3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces

2/3 cup heavy cream

sanding sugar, for sprinkling

Preheat oven to 375 degrees.

Combine strawberries, lemon juice, and 2 tablespoons granulated sugar.

Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl.

Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs.

Stir in cream until dough starts to come together, then stir in strawberry mixture.

Using a 1 1/2 inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart.

Sprinkle with sanding sugar, and bake until golden brown 24-25 minutes.

Transfer to a wire rack, and let cool.

Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Makes about 3 dozen.

Marthastewart.com

Recipe: Million-dollar Caramel Cookies

1 cup butter, softened

1 cup white sugar, plus 1 tablespoon

1 cup packed light brown sugar

2 eggs

2 teaspoons vanilla

2 1/2 cups flour, plus 1/4 cup

3/4 cup cocoa

1 teaspoon baking soda

2 Heath candy bars

1 bag Rolo chewy caramels

Preheat oven to 375 degrees.

In a medium bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.

In a separate bowl, mix 2 1/2 cups flour, cocoa, and baking soda.

Add flour mixture to sugar mixture a little bit at a time and blend well.

If the dough feels too sticky, sprinkle in a little extra flour.

Cover and chill dough in fridge for about 30 minutes.

Chop Heath bars into small pieces.

Place in a small bowl and toss with 1 tablespoon sugar.

Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely.

Dip top of the dough ball into the candy topping and place on parchment lined baking sheet.

Bake for 7 to 10 minutes.

Cookies will look quite soft, but do not overbake.

Cool in pan slightly, then move to a rack or the counter to finish cooling.

Store in a covered container.

Makes about 4 dozen.

Parenting.com December/January 2009

Recipe: Rigatoni with Cheese and Italian Sausage

1/2 pound rigatoni

1/4 pound spicy Italian sausage, casing removed

2 garlic cloves, thinly sliced

1 1/2 cups prepared marinara sauce

1/2 teaspoon dried crushed red pepper

1/4 cup grated mozzarella cheese

2 tablespoons grated Parmesan cheese

1 teaspoon chopped fresh Italian parsley

Extra-virgin olive oil

Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Drain pasta.

Meanwhile, preheat broiler.

Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon.

Add garlic and saute until soft, about 2 minutes.

Drain off excess oil and return pot to medium-high heat.

Stir in marinara sauce and crushed red pepper, then pasta.

Season to taste with salt and pepper.

Divide pasta among four 1 1/4 cup souffle dishes or custard cups.

Sprinkle mozzarella and Parmesan over.

Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes.

Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.

Makes 4 appetizer servings.

Bon Appetit September 2004

Recipe: Open Face Ham, Cheese, and Apple Butter Sandwiches

3 Ciabatta rolls, halved horizontally, or 6 1/2 inch thick slices country-style bread

2 tablespoons olive oil

6 tablespoons apple butter 4 tablespoons Dijon mustard

1 1/4 pounds Black Forest ham, thinly sliced

12 ounces pepper jack cheese, sliced

1 bunch fresh chives, chopped

Brush cut side of ciabatta rolls with oil.

Place rolls, cut side up, on baking sheet.

Broil until rolls begin to brown around edges, about 2 minutes.

Spread apple butter and mustard on each roll half.

Top with ham, then cheese.

Broil until cheese melts and begins to brown in spots, about 2 minutes.

Sprinkle with chives and serve.

Makes 6

Bon Appetit October 2004

Quote

"Instead of complaining that the rosebush is full of thorns, be happy that the thornbush has roses."

-German Proverb

Recipe: Heath Bar Brownies

3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2 inch cubes

3 1/2 ounces unsweetened chocolate, chopped

3/4 cup all purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1 2/3 cups sugar

3 large eggs

1 teaspoon vanilla extract

1 cup walnut pieces (about 4 ounces), toasted, cooled

5 1.4 ounce Heath English toffee candy bars, chopped

Preheat oven to 350 degrees.

Butter and flour 13x9x2 inch metal baking pan.

Stir butter and chocolate in heavy small saucepan over low heat until melted and smooth.

Cool to lukewarm.

Whisk flour, salt, and baking soda in small bowl to blend.

Using electric mixer, beat sugar, eggs, and vanilla in large bowl until thick and billowy, about 3 minutes.

Beat in chocolate mixture, then flour mixture.

Fold in walnuts.

Transfer to pan.

Bake brownies until puffed and tester inserted into center comes out with a few crumbs attached, about 28 minutes.

Sprinkle brownies evenly with chopped toffee bars.

Cool in pan on rack.

Cut into squares.

Makes about 18.

NOTE: Brownies can be made 1 day ahead. Cover, store at room temperature.)

Bon Appetit September 2004

Kitchen Tip: Uses of a Veggie Peeler

For many kitchen tasks, it's handier than a knife (and because the sharp edges face inward, it's safer too).

Here are a few new uses with a veggie peeler:

• Create elegant chocolate curls or coconut shavings to garnish cakes and other desserts.


• Garnish your Caesar salad with wisps of Parmesan or Romano cheese. Thinly slice semi-hard cheeses, like Cheddar or Gouda, for grilled cheese sandwiches and panini.


• Don't stop at the peel. Slice zucchini or carrots lengthwise; saute in a bit of butter till tender for a yummy side.

Good Housekeeping November 2008

Recipe: Milk Chocolate Pudding

2 tablespoons sugar

2 tablespoons cornstarch

2 tablespoons unsweetened cocoa powder

1 1/2 cups whole milk

1/2 cup heavy cream

4 ounces fine-quality milk chocolate, chopped

1 teaspoon pure vanilla extract

Accompanient: lightly sweetened whipped cream

Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream.

Bring to a boil over moderly high heat, whisking constantly, then boil, whisking, 2 minutes. (Mixture will be thick.)

Remove from heat.

Whisk in chocoalte and vanilla until smooth.

Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent skin from forming), until cold, at least 2 hours.

Serves 4 to 6

Note: Pudding can be chilled, covered with plastic wrap after 2 hours, up to 3 days.

Gourmet February 2007

Recipe: Chocolate Chunk Oatmeal Coconut Cookies

2 sticks (1 cup) unsalted butter, softened

1 cup packed brown sugar

6 tablespoons granulated sugar

2 large eggs

1 1/2 teaspoons vanilla

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup all purpose flour

2 1/2 cups old-fashioned oats

1 1/2 cups packaged finely shredded sweetened coconut

12 ounces (about 2 cups) semisweet chocolate chips

3/4 cups almonds with skins, chopped

Preheat oven to 375 degrees.

Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy.

Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt.

Add flour and mix at low speed until just blended.

Stir in oats, coconut, chocolate, and almonds.

Arrange 2 tablespoons mound of cookie dough about 3 inches apart on a large baking sheet, then gently pat down each mound.

Bake on middle rack for about 15 minutes.

Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely.

Makes about 24 large cookies.

Recipe: Braised Chicken with Onions, Garlic, and Balsamic Vinegar

6 bacon slices, cut crosswise into 1/4 inch wide strips

4 boneless, skinless chicken breasts

1 pound white onion, diced

1 head garlic, cloves separated and peeled

1/4 cup balsamic vinegar

Cook bacon in a deep 12 inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes.

Transfer bacon to paper towels to drain and reserve bacon fat in skillet.

Pat chicken dry and season with salt and pepper.

Brown chicken in 2 batches in bacon fat over moderately high heat, turning about 8 minutes.

Transfer chicken as browned with tongs to a plate and pour off all but 2 tablespoons fat from skillet.

Add onions to skillet and cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes.

Remove lid and cook onions, stirring until deep golden, about 10 minutes more.

Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.

Return chicken to skillet, turning pieces to coat, and gently simmer, until chicken is cooked through and garlic is tender, about 20 minutes.

Transfer chicken to a serving dish.

Add vinegar to sauce and boil, uncovered, mashing garlic with back of spoon, until slightly thickened.

Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.

Serves 4.

NOTE: I like to cut my chicken breasts into strips. Also, mashed potatoes are the ideal accomaniment to this dish.

Recipe: Butterscotch Drop Scones

2 cups all purpose flour

1/3 cup (packed) golden brown sugar

1 tablespoon baking powder

3/4 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, diced

1 cup butterscotch chips (about 6 ounces)

1/2 cup (or more) chilled whipping cream

1 large egg

Preheat oven to 400 degrees.

Sift all purpose flour, sugar, baking powder, and salt into medium bowl.

Add chilled butter; using fingertips, rub in until coarse meal forms.

Mix in chips.

Whisk 1/2 cup cream and egg in small bowl to blend.

Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps.

Add more cream by teaspoonfuls if dough is dry.

Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart.

Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes.

Serve warm or at room temperature.

Makes about 14 scones.

Bon Appetit October 2004

Food Fact: Phyllo

Delicate Dough: Phyllo, also spelled filo, is a paper-thin pastry dough commonly used in Greek and Middle Eastern cusines to create crisp crusts and pastries. You'll find it in your supermarket's freezer section near the puff pastry. Before using, thaw the dough overnight in the refrigerator, in its original packaging.

How to Use it: The dough dries out easily, so remove phyllo from its package only when you're ready to use. As you work, keep the phyllo you aren't handling covered with a damp paper towel or cloth. Most recipes call for stacking sheets of phyllo with melted butter or oil brushed between each layer to help them stick together and brown.

Cooking with Phyllo: Use Phyllo to make crusts for meat or spinich pies. You can also create a lighter top crust for a chicken potpie. For desserts, it can be used to make baklava or other sweet pastries.

Martha Stewart Everyday Food Magazine

Food Fact: Strawberries

The Basics: Buy strawberries that are bright red (with no white or green around the stem), fragrant, and plump, with no soft spots.

To Store: If using right away, it's best not to refrigerate them. Otherwise, lay the berries flat on a paper-towel-lined plate and refrigerate for up to 2 days. Do not rinse or hull until ready to use.

To Use: Strawberries are delicious raw in a range of desserts and sweet treats. Because they are sensitive to heat, the berries are rarely cooked except when used in jams and pies.

Recipe: Chicken Satay Skewers

2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced lengthwise into 12 pieces

1 teaspoon toasted sesame oil

1 teaspoon soy sauce

1 garlic clove, minced

1/2 teaspoon red-pepper flakes

coarse salt and ground pepper

1/4 cup creamy peanut butter

2 tablespoons rice vinegar

vegetable oil, for pan

In a bowl, toss chicken with sesame oil, soy sauce, garlic and 1/4 teaspoon red-pepper flakes.

Season with salt and pepper.

Thread each chicken strip lengthwise onto a skewer.

Make dipping sauce: In a small bowl, whisk together peanut butter, vinegar, 1/4 teaspoon red-pepper flakes, and 2 to 3 tablespoons water.

Heat grill pan over high.

Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 minutes per side.

Serve chicken skewers with dipping sauce.

NOTE: I did not have skewers and do not have a grill pan. I still cut the chicken up in slices, as it says, and used a regular frying pan on the stove top. It still turned out yummy!

Martha Stewart Everyday Food Magazine April 2009

Recipe: Blueberry Oat Muffins

1 1/4 cup all-purpose flour

1 cup quick cooking oats

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 egg whites

1/2 cup water

1/3 cup vegetable oil

1 cup fresh or frozen blueberries

Topping:

2 tablespoons sugar

1/4 teaspoon ground cinnamon

In a bowl, combine the first six ingredients.

In another bowl, beat egg whites, water, and oil.

Stir into dry ingredients just until ingredients just until moistened.

Fold in blueberries.

Fill paper-lined muffin cups or muffin cups coated with nonstick cooking spray and fill with batter 3/4 full.

Combine sugar and cinnamon and sprinkle over muffins.

Bake at 400 degrees for 18 to 22 minutes or until a toothpick inserted comes out clean.

Cool for 5 minutes before removing from pan to a wire rack.

Makes 1 dozen.

Food Fact: Rhubarb

In season: May

The Basics: Also known as pieplant, rhubarb has a tart flavor and bright color.

What to look for: Thin, red, crisp stalks have the best texture. If stalks are floppy, it indicates they were picked too long ago.

To Store: Wrap in plastic and refrigerate for up to 1 week.

To Cook: Because it's so tart, rhubarb should always be cooked with a sweetener. It's usually used in baked desserts like crumbles, cakes, and pies. You can also toss it with honey, roast briefly, and then add to salads or serve with meats.

Goes With: Apples, pears, berries, sugar, honey, ginger, fresh cheeses, yogurt, vanilla, almonds, hazelnuts, walnuts, ham, duck, trout, salmon, and arctic char.

Martha Stewart Everyday Food Magazine

Kitchen Tip: Freshen Up

Any time you have an abundance of fresh spearmint or peppermint from the store or your garden, grind some sprigs in your disposal once a day and the disposal will smell fresh and clean! It's a refreshing aroma!

Taste of Home Cooking for 2 magazine

Fall 2008

Cookie of the Day: White Chocolate Toffee bars

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup packed brown sugar

1/2 cup butter, softened

1 teaspoon vanilla extract

1 large egg

1 cup white chocolate chips

1/2 cup Skor candy bar (about 4 bars)

Preheat oven to 3275 degrees.

Grease a 9 inch baking pan.

Combine flour, baking soda, and salt in a small bowl.

Beat sugar, butter, and vanilla extract in a large mixer bowl until creamy,beat in eggs; slowly beat in flour mixture.

Stir in morsels and Skor bar.

Spread into prepared baking pan.

Bake for 20 to 23 minutes.

Remove pan from rack to wire rack.

Cool completely in pan on wire rack.

Cut into bars.

Makes 10-12 bars.

Cookie of the Day: Two Layer Caramel-Pecan bars

1/3 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup all-purpose flour
cooking spray
2 tablespoons milk
40 small soft caramel candies
1 teaspoon vanilla extract
1/4 cup finely chopped pecans

Preheat oven to 375 degrees.

Beat the first 4 ingredients with a mixer at medium speed until well blended.

Lightly spoon flour into dry measuring cups, and level with a knife.

Add flour to sugar mixture, stirring until well blended. (Mixture will be crumbly).

Firmly press into bottom on an 8 inch square baking pan coated with cooking spray.

Bake at 375 degrees for 15 minutes.

While crust is baking, combine milk and caramel candies in a medium sauce-pan.

Place over low heat; cook until candies melt, stirring occasionally.

Stir in 1 teaspoon vanilla; remove from heat.

Remove the crust from oven.

Pour the caramel mixture evenly over hot crust.

Sprinkle with pecans.

Bake at 175 degrees for 15 minutes.

Cool completely on a wire rack.

Makes about 20 bars.

Cooking Light December 2000

Quote

"Good friends are like stars.........you don't always see them, but you know they are always there!"

-Author Unknown

Cookie of the Day: Toffee Blond Brownies

1 cup packed brown sugar
1/4 cup butter, melted
1/4 cup egg subsitute
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
cooking spray
1/4 cup toffee baking bits (such as Heath)

Preheat oven to 350 degrees.

Combine first 4 ingredients in a large bowl; stir with a whisk.

Lightly spoon flour into a dry measuring cup; level with a knife.

Combine flour, baking powder, and salt.

Add flour mixture to sugar mixture; stir just until moist.

Spread batter in an 8 inch square baking pan coated with cooking spray.

Sprinkle with toffee bits.

Bake at 350 degrees for 22 minutes or until a wooden pick inserted in center comes out almost clean.

Cool in pan on a wire rack.

Cooking Light March 2005

Cookie of the Day: Peanut Butter Toffee Turtle cookies

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup creamy peanut butter
1 large egg
2 cups bisquick original all-purpose baking mix
2/3 cup almond toffee bits
2/3 cup coarsely chopped peanuts
2/3 cup milk chocolate morsels
10 ounce vanilla caramels
2 to 3 tablespoons whipping creams
1/2 teaspoon vanilla extract
2/3 cup milk chocolate morsels, melted

Preheat oven to 350 degrees.

Beat first 4 ingredients at medium speed with an electric mixer until creamy.

Add egg, beating until blended.

Add baking mix, beating at low speed just until blended.

Stir in toffee bits, chopped peanuts, and 2/3 cup chocolate morsels.

Drop dough by rounded tablespoonfuls onto ungreased baking sheets; flatted dough with hand.

Bake at 350 degrees for 10 to 12 minutes or until golden brown.

Cool cookies on baking sheets 1 minute; remove cookies to wire rack.

Microwave caramels and 2 tablespoons cream in a glass bowl on HIGH 1 minute; stir.

Continue to microwave at 3o second intervals, stirring until caramels melt and mixture is smooth; add remaining cream, if necessary.

Stir in vanilla extract.

Spoon caramel mixture evenly onto tops of cookies.

Drizzle evenly with melted chocolate.

Makes about 3 dozen.

Southern Living January 2003

Cookie of the Day: Oatmeal Toffee cookies

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup granulated sugar

3/4 cup light brown sugar

1 egg

1 teaspoon pure vanilla extract

1 1/2 cups oatmeal

1 cup dried cherries

1 cup milk chocolate toffee pieces

Heat oven to 350 degrees.

Sift together flour and baking soda, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes.

Scrap down the sides of the bowl once or twice during mixing.

Add egg, and mix on high speed to combine.

Add vanilla extract; mix to combine.

Scrape down the sides of the bowl.

Add the sifted flour a bit at a time on a low speed until well combined.

Add oatmeal, cherries, and toffee pieces; mix to combine.

Divide dough into three equal portions, and roll into logs until plastic wrap, approx 1 1/2 inches in diameter.

To bake, cut logs into 3/4 inch pieces.

Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes.

Remove from oven, and transfer to a baking rack to cool.

Makes about 2 dozen.

NOTE: I skipped the whole rolling dough in logs directions and just put about 1 tablespoon of dough on a baking sheet about 2 inches apart. I baked at 350 degrees for 8 to 10 minutes and they still turned out yummy!

Cookie of the Day: Peanut Butter cookies

1 package yellow cake mix

1 cup peanut butter

2 eggs

1/3 cup water

Preheat oven to 375 degrees.

Mix in large bowl; half yellow cake mix, peanut butter, eggs and water.

Blend until smooth.

Mix in other half of yellow cake mix.

Mix thoroughly.

Shape into 1 inch balls and place on cookie sheet and flatten with fork.

Bake 8 to 10 minutes or until light golden brown.

Makes 4 to 5 dozen.

Cookie of the Day: Chocolate Chip cookies

2 1/4 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar
3/4 cup firmly packed brown sugar

1 teaspoon vanilla extract

2 eggs

1 (12 ounce) package semi-sweet chocolate morsels

1 cup chopped nuts, optional

Preheat oven to 375 degrees.

In small bowl, combine flour, baking soda, and salt; set aside.

In large mixer bowl, beat butter, sugar, brown sugar, and vanilla extract until creamy.

Beat in eggs.

Gradually beat in flour mixture.

Stir in chocolate morsels and nuts, if using.

Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets.

Bake 9 to 11 minutes until edges are golden brown.

Makes about 5 dozen.

Pan Cookies:

Spread dough in greased 15 1/2 x 10 1/2 x 1 inch baking pan.

Bake at 375 degrees for 20 to 25 minutes.

Cool completely.

Cut into squares.

Cookie of the Day: Maple Leaf cookies

3 cups all-purpose flour, plus more for surface

1/2 teaspoon salt

8 ounces (2 sticks) unsalted butter

1/2 cup granulated sugar

1/2 cup light brown sugar

1 large egg yolk

3/4 cup maple syrup (preferable grade A)

Vegetable oil cooking spray

1/3 cup sanding sugar

Sift flour and salt into a medium bowl.

Beat butter and granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes.

Reduce speed to medium-low, and add yolk, then 1/2 cup maple syrup, beating well after each addition.

Add flour mixture, and beat until just incorporated.

Shape into 2 disks, wrap each in plastic, and refrigerate for at least 2 hours (or up to 2 days).

Preheat oven to 325 degrees.

Roll out 1 disk of dough to 1/4-inch thickness on a sheet of lightly floured parchment.

Place parchment with dough on baking sheet.

Freeze until firm, about 15 minutes.

Coat baking sheets with cooking spray, line with parchment, and coat parchment.

Cut out cookies from frozen dough using a 3 1/2-inch maple-leaf-shaped cutter, and space 1 inch apart on sheets.

Roll and cut scraps once.

Freeze cookies until firm, about 15 minutes.

Bake cookies until edges begin to turn golden, 14 to 16 minutes.

Transfer parchment with cookies to wire racks, and let cool for 5 minutes.

Brush cookies with 2 tablespoons maple syrup, and sprinkle with 1/2 the sanding sugar.

Let cool.

Repeat with remaining dough, maple syrup, and sugar. (Cookies will keep for up to 2 days.)

Makes about 8 dozen.


MarthaStewart.com

Cookie of the Day: Oatmeal Chocolate Chunk cookies

1 cup butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 large eggs

2 tablespoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3 cups uncooked regular oats

1 (11.5 ounce) package semisweet chocolate chips

Preheat oven to 350 degrees.

Beat butter and sugars at medium speed with an electric mixer until creamy.

Add eggs and vanilla, beating well.

Lightly spoon flour into dry measuring cups, and level with a knife.

Combine flour, baking soda, and salt in a bowl; stirring well.

Add oats; stir well.

Add to butter mixture; stir until well blended.

Gently stir in morsels.

Drop by rounded tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper.

Bake at 350 degrees for 10 minutes or until browned around edges.

Cool on pan 2 to 3 minutes or until firm.

Remove cookies from pan; cool on wire racks.

Makes about 2 1/2 dozen.

Cottage Living September 2004

Recipe: Chicken Parmesan over Arugula

3 tablespoons all-purpose flour

1 egg white

2/3 cup panko breadcrumbs

1/3 cup grated Parmesan cheese

2 boneless skinless chicken breast halves, tenderloins removed, breasts pounded to 1/4 inch thickness.

1 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided

1 tablespoon lemon juice

1/4 teaspoon coarse salt

2 cups lightly packed arugula or mixed salad greens

1/4 cup grape tomatoes, halved lengthwise

Place flour in shallow dish.

Whisk egg white in shallow dish until foamy.

Combine panko and cheese in another shallow dish.

Dredge chicken in flour, shaking off excess; dip in egg white, letting excess drain off.

Press into panko mixture, turning to coat all sides.

Heat large skillet over medium heat until hot.

Add enough oil to come 1/4 inch up sides of skillet (about 1 cup); heat until hot.

Add chicken; cook 4 to 6 minutes or until golden brown and no longer pink in center, turning once.

Drain on paper towels.

Whisk remaining 1 1/2 tablespoons oil, lemon juice, and salt in medium bowl.

Add arugula; toss to coat.

Serve chicken over salad; garnish with tomatoes.

Makes 2 servings

TIP: Panko are coarse bread crumbs usually found next to the other bread crumbs or in the Asian section of the supermarket.

Cookie of the Day: Chocolately Peanut Butter bars

1/2 cup Crisco vegetable shortening
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 egg
1 tablespoon water
1/3 cup plus 2 tablespoons peanut butter
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick oats (uncooked)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (6 ounce package) semisweet chocolate chips
1/4 cup confectioners' sugar
1-2 teaspoons evaporated milk
Milk chocolate English toffee bits

Preheat oven to 350 degrees.

Grease a 9x13 inch glass baking dish with Crisco.

Combine 1/2 cup Crisco shortening, granulated sugar, brown sugar, egg, and water in a large bowl.

Beat with an electric mixer at medium speed until well blended.

Beat in 1/3 cup peanut butter and vanilla.

In a bowl, combine flour, oats, baking soda, and salt.

Add gradually to creamed mixture on low speed until well blended.

Spread in the baking dish.

Bake for 20-25 minutes or until light brown.

Remove pan from the oven and immediately sprinkle chocolate chips over hot baked cookie base.

Let stand for 5 minutes, or until chips become soft and shiny.

Spread to cover and let cool slightly.

For topping, combine confectioners' sugar, 2 tablespoons peanut butter and evaporated milk.

Stir until well blended.

Drizzle over chocolate.

Sprinkle with toffee bits.

Cool completely.

Cut bars and serve.

Makes about 24 bars.

Quote

"Coffee and friends are the perfect blend".
-Author Unknown

Cookie of the Day: Caramel-Pecan Cheesecake bars

2 cups graham cracker crumbs
1/2 cup butter, melted
4 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/4 cup all-purpose flour
3 large eggs
1 tablespoon vanilla extract
Quick Caramel-Pecan Frosting (recipe below)

Stir together graham cracker crumbs and butter; press into the bottom of a lightly greased 13x9 inch baking pan. n

Bake at 350 degrees for 8 minutes.

Remove from oven, and cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer until smooth.

Combine sugar and flour; gradually add to cream cheese, beating just until blended.

Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. Pour mixture over prepared crust, spreading evently to edges of pan.

Bake at 350 degrees for 40 minutes or until set.

Remove from oven, and cool on a wire rack.

Pour warm Quick Caramel-Pecan frosting over cheesecake, spreading evenly to edges of pan.

Cover and chill for 8 hours.

Cut into bars.

Makes about 2 dozen.

Quick Caramel-Pecan Frosting:
2 (14 ounce) cans sweetened condensed milk
1/2 cup firmly packed light brown sugar
1/2 cup butter
1 teaspoon vanilla extract
1 1/2 cups chopped toasted pecans

Place all ingredients in a heavy 3 quart saucepan; bring to a boil, stirring constantly, over medium-low heat.

Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness.
Remove from heat; stir in pecans.

Makes about 2 1/2 cups.

Southern Living September 2005

Recipe: Strawberry-Citrus Salad

3 cups sliced hulled strawberries (about one 22 ounce basket)

3 large navel oranges, peeled, thickly sliced crosswise, cut into 3/4 inch pieces (about 3 cups)

2 tablespoons (packed) golden brown sugar

2 tablespoons thinly sliced fresh mint leaves

Toss all ingredients in a large bowl.

Let stand at room temperature 30 minutes.

Makes about 4 servings, plus leftovers.

Bon Appetitt May 2009

Cookie of the Day: Butterscotch Blondies

9 tablespoons unsalted butter, softened, plus more for pan

1 2/3 cup all-purpose flour

1 teaspoon baking powder

3/4 teaspoon coarse salt

1 cup packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

2/3 cup butterscotch chips

1/4 cup toffee bits

Preheat oven to 350 degrees.

Line a buttered 8 inch square baking pan with foil or parchment paper, allowing a 2 inch overhang.

Butter lining (excluding overhang); set pan aside.

Whisk together flour, baking powder, and salt in a medium bowl; set aside.

Put butter and sugar in the bowl of an electric mixer fitted with a paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.

Add eggs and vanilla; mix until combined.

Reduce speed to low.

Add flour mixture, and mix, scraping down sides of bowl, until well combined.

Mix in butterscotch and toffee.

Pour batter into prepared pan; spread evenly with a rubber spatula.

Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but not wet, 42-45 minutes.

Let cool slightly in pan, about 15 minutes.

Lift out; let cool completely on a wire rack before cutting into squares.

Blondies can be stored in an airtight containier at room temperature up to 3 days.

Makes 9 large squares or 16 small squares.

MarthaStewart.com

Cookie of the Day: Apricot Crumbles

2 sticks unsalted butter, cold cut into pieces

2 cups all-purpose flour

1/3 cup granulated sugar

1/4 cup light brown sugar

1 teaspoon baking powder

1/4 teaspoon kosher salt

1 egg

1 teaspoon vanilla extract

3/4 cup apricot jam preserves

1 teaspoon grated fresh ginger

Heat oven to 375 degrees.

Coat an 8 inch square baking dish with 1 tablespoon of the butter.

In a large bowl, using a mixer, combine the flour, granulated and light brown sugars, baking powder and salt.

Mix to combine.

Add the remaining butter and combine just until crumbly.

Add the egg and vanilla until the mixture just comes together but is still crumbly.

Transfer 1/2 cup of the dough to a small bowl, cover with plastic wrap and refrigerate.

Use your fingertips to press the remaining dough evenly into the baking dish, pushing the dough up about 1/4 inch around the edge.

Combine the jam and ginger in a small bowl.

Spread the mixture evenly over the crust.

Crumble the remaining refrigerated dough over the top.

Bake until golden brown, about 35 minutes.

Cool on a wire rack for 20 minutes before cutting.

Makes about 9 servings.

Real Simple June 2006

Cookie of the Day: Snickerdoodles

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup sugar
1/4 cup butter, softened
1 tablespoon corn syrup
1 teaspoon vanilla
1 large egg
3 tablespoons sugar
2 teaspoons ground cinnamon
Cooking spray

Preheat oven to 375 degrees.

Lightly spoon flour into a dry measuring cups; level with a knife.

Combine flour, baking soda, and cream of tartar; stirring with a whisk.

Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended.

Add the corn syrup, vanilla, and egg; beat well.

Gradually add the flour mixture to the sugar mixture, beating just until combined.

Cover and chill for 10 minutes.

Combine 3 tablespoons of sugar and cinnamon, stirring with a whisk.

With moist hands, shape dough into 42 (1 inch) balls.

Roll balls in sugar mixture.

Place balls 2 inches apart onto baking sheets coated with cooking spray.

Flatten balls with the bottom of a glass.

Bake at 375 degrees for 5 minutes (cookies will be slightly soft).

Cool on baking sheets for 2 minutes.

Remove cookies from pans; cool completely on wire racks.

Cooking Light April 2003

Kitchen Tip: How to Chop Canned Tomatoes

When using canned tomatoes for a sauce or a soup, don't bother with the untidy task of doing them one by one on a cutting board. Since the job of removing the stems and skins from the tomatoes has already been done, simply use a pair of kitchen shears to cut them to size while they are still in the tins and spare your countertops the splatters.

Cookie of the Day: Fudgy Mocha-Toffee brownies

Cooking Spray
2 tablespoons instant coffee granules
1/4 cup hot water
1/4 cup butter
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1 1/3 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/4 cup toffee chips

Preheat oven to 350 degrees.

Coat bottom of a 9 inch square baking pan with cooking spray.

Combine coffee granules and 1/4 cup hot water, stirring until the coffee granules dissolves.

Combine butter and semisweet chocolate chips in a small microwave-safe bowl.

Microwave on HIGH for 1 minute or until butter melts; stir until chocolate is smooth.

Lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, sugar, unsweetened cocoa, baking powder, and salt in a large bowl, stirring with a whisk.

Add coffee mixture to flour mixture; stir just until combined.

Spread evenly into prepared pan.

Sprinkle evenly with toffee chips.

Bake at 350 degrees for 22 minutes.

Cool on a wire rack.

Cooking Light Sept 2007

Cookie of the Day: Peanut Butter and Jelly bars

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

3 cups all-purpose flour, plus more for pan

1 1/2 cups sugar

2 large eggs

2 1/2 cups smooth peanut butter

1 1/2 teaspoons salt

1 teaspoon baking powder

1 teaspoon pure vanilla extract

1 1/2 cups strawberry jam, or other flavor

2/3 cups salted peanuts, roughly chopped

Heat oven to 350 degrees.

Grease a 9x13 inch pan with butter, and line the bottom with parchment paper.

Grease the parchment, and coat inside of pan with flour; set aside.

Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment.

Beat on medium-high speed until fluffy, about 2 minutes.

On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.

Whisk together salt, baking powder, and flour.

Add to bowl of mixer on low speed; combine.

Add vanilla.

Transfer two-thirds of mixture to prepared pan; spread with offset spatula.

Using offset spatula, spread jam on top of peanut butter mixture.

Dollop remaining third of peanut butter mixture on top of jam.

Sprinkle with peanuts.

Bake until golden, about 45 minutes.

Transfer to a wire rack to cool; cut into about thirty-six 1 1/2 by 2 inch pieces.

MarthaStewart.com

Random Picks: Reminders

Always try to help a friend in need.

Believe in yourself.

Study hard.

Give lots of kisses.

Laugh often.

Don't be overly concerned with your weight, it's just a number.

Always try to see the glass half full.

Meet new people, even if they look different to you.

Remain calm, even when it seems hopeless.

Take lots of naps.

Be weird whenever you have the chance.

Love your friends, no matter who they are.

Don't waste food.

RELAX!

Take an occasional risk.

Try to have a little fun each day

...it's important.

Share a joke with friends.

Fall in love with someone...

...and say 'I love you' often

Express yourself creatively.

Be conscious of your appearance.

Always be up for surprises.

Love someone with all of your heart.

Share with friends.

Watch your step.

It will get better.

There is always someone who loves you more than you know.

Exercise to keep fit.

Live up to your name.

Seize the Moment.

Hold on to good friends; they are few and far between.

Indulge in the things you truly love.

Cherish every Sunday.

At the end of the day...PRAY

......... And close your eyes.

And smile at least once a day!

Cookie of the Day: Jam Thumbprint cookies

24 tablespoons (3 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
3 1/4 cups all-purpose flour (spooned and leveled)
3/4 cup jam (any type)

Preheat oven to 350 degrees.

In a large bowl, using an electic mixer, beat butter and sugar until smooth.

Add eggs, and beat until completely combined.

With mixer on low, add flour, and mix just until incorporated.

Shape dough into 1 inch balls (about 2 tablespoons each).

Place on baking sheets, at least 3 inches apart.

Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep.

In microwave or on stove, heat jam until liquified; spoon about 1/2 teaspoon into each indentation.

Bake until cookies are golden brown around edges, 18 to 20 minutes.

Transfer to a wire rack, and let cool completely.

If storing, place in an airtight container at room temperature, up to 2 days.

Note: I found instead of using your thumb to make the indentation in the cookies, I used a metal 1/2 teaspoon size measuring spoon, which made the indentations even and deeper.

MarthaStewart.com

Cookie of the Day: Butterfinger cookies

1/2 cup butter, softened
3/4 cup sugar
2/3 cup brown sugar
2 egg whites
1 1/4 cups chunky peanut butter
1 1/2 teaspoons vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 tespoon salt
5 (2.1 ounce) Butterfinger candy bar, chopped

Preheat oven to 350 degrees.

In a mixing bowl, cream butter and sugars.

Add egg whites; beat well.

Blend in peanut butter and vanilla.

Combine flour, baking soda, and salt and add to cream mixture; mix well.

Stir in candy bars.

Shape into 1 1/4 inch balls and place on greased cookie sheet.

Bake for 10 to 12 minutes or until golden brown.

Cool on wire racks.