[ Melted Butter Choc Chip Cookies ]

I tried this recipe - and couldn't eat any of them, because of my diet lol.  BUT everyone loved them - and they looked, perfect.  Labour extensive, lots of time to make (3hrs)

Ingredients:

• 2 1/4 cups all-purpose flour (293 grams)
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 cup granulated sugar (100 grams)
• 1 cup dark brown sugar, lightly packed (190 grams)
• 14 tablespoons unsalted butter (197 grams)
• 1 large egg
• 2 teaspoons of vanilla extract
• 10.5 ounces dark or semi-sweet chocolate chopped into chunks
• flakey salt optional

Directions:

• Gently melt the butter in a saucepan over low heat. Set aside to cool slightly.
• In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt.
• In a medium mixing bowl, whisk together the brown and granulated sugars. Pour in the melted butter and stir just until combined. Whisk in the egg and vanilla until the mixture is smooth and creamy, then whisk vigorously until it lightens in color.
• Using a rubber spatula, fold the flour mixture into the wet ingredients, just until a few streaks of flour remain. Dump in the chocolate and continue folding until the chunks are evenly dispersed.
• Measure out about 2.5 tablespoons for each cookie, or use a 1.5-ounce cookie scoop, to form about 18 dough balls. Chill the dough balls, uncovered, in the refrigerator for 2 hours.
• When the cookies are almost done chilling, preheat the oven to 350°F and place the oven racks in the top and bottom thirds of the oven. Line two half-sheet trays with parchment paper and place 6 or 7 dough balls on each.
• Bake the cookies for 6 minutes, then take each tray and bang it on the racks or the top of the stove to deflate them. Switch their positions in the oven and continue baking for 4 more minutes, banging them two more times, once after two minutes, and once when you take them out of the oven. The cookies should be crisp and set on the outside, starting to get color on top, and still slightly underdone in the center.
• Allow the cookies to cool on their trays for 2-3 minutes before transferring them to a wire rack to continue cooling. Sprinkle with flakey salt, if desired.
• Repeat with the remaining dough balls or store them, covered, in the fridge or freezer to bake later.

[ Kristy's Best Chocolate Chip Cookies ]

Kristy Gonsalves sent this recipe for me to try.  She says, "it's the best".  I'll have to try it!

Ingredients: makes 12 cookies

1/2 cup (100g)  white sugar

3/4 cup ( 165g) brown sugar

1 tsp salt

1/2 cup (115g) unsalted butter, melted

1 egg

1 tsp vanilla extract

1+ 1/4 cup (155g) all purpose flour

1/2 tsp baking soda

4oz (110g) milk chocolate chips

4oz (110g) dark chocolate chips

Directions: 

- in a large bowl, whisk together the sugar, salt and butter until a paste forms with no lumps.

- whisk in a the egg and vanilla, beating until light ribbons fall of the whisk and remain for a short while before falling back into the mixture.

-  sift in the flour and baking soda.

- fold the mixture with a spatula (be careful not to overmix, which would cause the gluten in the flour to toughen, resulting in cakier cookies)

- fold in the chocolate chips.

- chill dough for 30min, or longer.  The longer it rests, the more complex its flavour will be.

- preheat oven to 350F.

- line a baking sheet with parchment paper.

- scoop dough, leaving 4 inches apart and 2 inches from pan edge.

- bake for 12-15min, or until the edges have started to brown

- cool completely beofre serving

[ Andrea's Oatmeal Chocolate Chip Cookies ]

Andrea Billows sent me a copy of this recipe, after seeing my post for "pursuing the BEST chocolate chip recipe".  She says this one, is a hit in her home.  And the pic prove a well-used-recipe with marks all over it lol.  Can't wait to try it.

Ingredients:

1/2 cup        butter
1/2 cup        white sugar

1/2 cup        brown sugar

1                  egg, beaten

1 tbsp          water

1/2 tsp         vanilla

3/4 cup        flour (sifted)

1/2 tsp         baking soda

1/2 tsp         salt

1+ 1/2cups  uncooked rolled oats

1+ 1/2cups  chocolate chips

Directions:

- cream butter and sugars together until smooth

- add egg and vanilla and beat

- fold in flour, soda and salt (sifted together) and water.

- fold in oats and chocolate chips.

- drop spoonful on a GREASED baking sheet

- bake at 375F for 10-12 min.

[ Katia's Cheezy Biscuits ]

Katia just made these.  I'm on a diet and can't eat them.  I will make them ... in 30 days lol. 

1 cup flour

1 1/2 tsp baking soda

1/4 tsp salt

1/4 tsp garlic powder

2 tbsp butter

1/2 cup milk

2 tbsp cheese (whatever)

topping

2 tbsp butter, melted

1/4 tsp garlic powder

Directions:

1.  mix flour, baking soda, salt and garlic powder in a bowl.

2.  add 2 tbsp butters, crumble into pea sized bits.  Do not over mix.

3.  add milk and cheese, stir with wooden spoon.

4.  drop big spoonful of dough onto parchment paper lined backing pan.

5.  bake at 450F for 10-12min

6.  brush on melted butter / garlic powder mix.

[ Chicken Stir Fry ]

 

Ingredients

• 1 lb boneless, skinless chicken breastcut into 1 inch cubes
• salt and pepper to taste
• 2 tbsp olive oil divided
• 2 cups broccoli florets
• 1/2 yellow bell pepper cut into 1 inch pieces
• 1/2 red bell pepper cut into 1 inch pieces
• 1/2 cup baby carrots sliced 
• 2 tsp minced ginger
• 2 garlic cloves minced

Stir Fry Sauce

• 1 tbsp corn starch
• 2 tbsp cold water
• 1/4 cup low sodium chicken broth
• 3 tbsp low sodium soy sauce
• 1/4 cup honey
• 1 tbsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes

Instructions

Stir Fry Sauce

• In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
• Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
• Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
• Reduce heat to medium and add remaining tablespoon of oil to the skillet.
• Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
• Add chicken back into the skillet and stir to combine.
• Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
• Bring to a boil, stirring occasionally, and let boil for one minute.
• Serve with rice and/or chow mein if desired.

[ MONSTER cookies ]

 

Ingredients

• 1 cup natural creamy peanut butter (just peanuts + salt)
• 2/3 cup packed dark brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 3/4 cup rolled oats (gluten-free if desired)
• 1/2 teaspoon baking soda
• 2/3 cup chocolate chips, dairy free if desired
• Flakey sea salt for sprinkling on top

Instructions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• In small bowl mix together the oats and baking soda; set aside.
• In a large bowl mix together peanut butter, brown sugar, eggs and vanilla until smooth. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
• Roll cookies into 2-inch dough balls and place 2 inches apart on the prepared baking sheet. BARELY flatten the top of the cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that's okay, they will still be delicious!
• Bake cookies for 9-12 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. 
• Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. Sprinkle each cookie with flakey sea salt. Repeat with remaining cookie dough. Makes 16-20 cookies.

[ Disco Trixie's Thai Wraps ]

                                                 

These are SO good.  Tracy made them for our sturgeon fishing day on the boat.  I've never made them, but I've been meaning to for soooo long.  Not my pic.  

Ingredients:

- wraps (she likes using the x-large burrito wraps or the spinach wraps)

- sauce: mayo, lime juice, peanut sauce (optional: sriracha hot sauce, sesame dressing)

- romaine or large leaf lettuce

- jasmine rice

- half to whole red pepper

- cucumber

- carrots 

- optional: crushed peanuts, sprouts, shredded cabbage

- Protein // chicken or beef or shrimp ...

Directions:

- Set out a square of tin foil

- put the wrap in the tin foil

- mix up the mayo based peanut sauce (mayo, peanut sauce, lime juice, sesame dressing if wanted)

- cook the rice, but add in a generous glob of peanut sauce and the diced pepper while it's cooking.

- spread a layer on the wrap, with the sauce (like you're putting tomato sauce on a pizza)

- lay down a large leaf of lettuce

- spoon out a line of rice on the lettuce leaf

- add protein

 - slice up the cucumber in thin strips, add a line of those.

- grate carrot, add a line of that.

- add whatever add ins you want (sprouts, crushed peanuts, extra sauce etc ...)

- fold the bottom up and inch first, then wrap the left side over, then the right, and wrap the foil tightly around it all (same order, the bottom, left then right)