Delectable Cheese Scones

• 1 1/2 c. all purpose flour
• 1 1/2 tsp. cream of tartar
• 1/2 tsp. baking soda
• 1 tsp. dry mustard
• 1/2 tsp. salt
• 4 tbsp. (1/2 stick) cold unsalted butter, cut up
• 1 c. (4 oz.) shredded sharp Cheddar cheese
• 2 tbsp. grated Parmesan cheese
• 1 lg. egg
• 1/2 c. milk

1. Heat oven to 400 degrees.
   

2. Put flour, cream of tartar, baking soda, dry mustard, and salt into a large bowl; mix well. Add butter and cut in with a pastry blender or rub in with your fingers or a fork, until the mixture looks like fine granules.
   

3. Add cheeses and toss to mix.

4. Break egg into milk and beat with a fork to blend well. Pour this over flour mixture and stir with a fork until a dough forms.

5. Using a spoon or cookie scoop, scoop dough into a greased mini muffin tin, or onto a greased cookie sheet.
   

6. Bake 12 to 15 minutes, or until medium brown. Cool, loosely wrapped in a dish towel, on a wire rack.

Notes:

• Instead of the cream of tartar and baking soda, you can use 1 1/2 tsp. baking powder.

Cilantro Lime Rice

• 2 cups water or chicken stock
  
• 1 tablespoon butter
• 1 cup long-grain white rice
• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• 1/3-1/2 cup chopped cilantro

1. In a saucepan heat the butter until melted over medium-high heat. Add rice, and cook for 2-3 minutes, stirring frequently.
   
2. Add the water or stock, and bring to a boil.
   
3. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
4. Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

Miso Soup

• 2 teaspoons dashi granules
• 4 cups water
• 3 tablespoons miso paste
• 1 (8 ounce) package silken tofu, diced
• 2 green onions, sliced diagonally into 1/2 inch pieces

1. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil.
   
2. Reduce heat to medium, and whisk in the miso paste.
   
3. Stir in tofu.
   
4. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Notes:

• I realize this includes some obscure ingredients, but it is worth it! Dashi granules and miso paste can be found in any Asian market. The miso paste will be in the refrigerated section. I like yellow miso paste, it is creamier and sweeter. Red miso paste is saltier and stronger. Dashi granules will be in a jar or a packet, and likely with other soup bases unrefrigerated.

Yields 4 servings.

Orange-Glazed Asparagus

• 1 bunch asparagus
• 1/2 cup orange juice
• 1 Tbs olive oil
• Salt & pepper to taste
• Orange zest (optional)
  

1. Snap the tough ends off the asparagus.
2. In an approximately 12" skillet (with a lid) add the asparagus, orange juice, and oil, and turn the heat on high.
3. Once the asparagus begins to steam, cook it for about 4 minutes, or until desired doneness.
   
4. Remove asparagus, and if desired add orange zest.
   
5. Allow the juice to reduce another 2-3 minutes, or until volume has reduced by about half. Drizzle the sauce over the asparagus, and serve.

Notes:

• If you find the orange flavor to be too strong, use half orange juice, half chicken stock.
• If your asparagus is particularly woody, use a vegetable peeler on the lower stem, and peel the harder outside down.
  

Yields 4 servings.

Simple Vanilla Pudding

• 1/3 cup white sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 1 1/2 teaspoons vanilla extract

1. In a saucepan, combine the sugar, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes.
2. Pour into individual serving glasses, or a bowl and chill until firm.

Notes:

• Often, a film will form over the top upon chilling, so cover in saran wrap, allowing the saran to make contact with the entire surface of the pudding.
  

Yields 5-6 servings.

Cream Cheese Icing

• 8 oz cream cheese (softened)
• 2 cups confectioners’ sugar
• 2 tsp vanilla

In a bowl mix all ingredients on low until incorporated, and then medium-high until desired consistency.

Notes:

• Feel free to use reduced fat cream cheese to make it healthier.
• A favorite during autumn is to use Philadelphia pumpkin cream cheese in place of regular.
  

Yields about enough to ice 24 cupcakes.

Moist Pumpkin Cupcakes

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon coarse salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon ground allspice

1 cup packed light-brown sugar

1 cup granulated sugar

1/2 cup (1 stick) unsalted butter, melted and cooled

1/2 cup unsweetened applesauce (not chunky)

4 large eggs, lightly beaten

1 can (15 ounces) pumpkin puree

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, applesauce, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed.

Notes:

• If you don't have unsweetened applesauce (make sure your "unsweetened" has no sweeteners added, there are "sugar-free" varieties that contain Splenda- not what you want) feel free to use 1/2 cup oil or butter instead, the applesauce is just a healthier option
• They taste delicious frosted with cream cheese icing!

Yields 24 cupcakes.

Low(er) Fat Clam Chowder

• 1 small onion, chopped
• 3 cups diced potatoes
• 2 carrots, shredded (optional)
• 1 can sweet kernel corn (optional)
• 1/4 cup whole wheat flour
• 3 Tbs butter or margarine
• 1 can evaporated fat-free milk
• 2 cans minced clams
• 2-3 cups chicken stock, or water
• 2-3 strips bacon, crumbled (optional)
• 1/4 tsp white pepper (black is okay)

1. Heat oil over medium heat in a large pot, add onions and cook until golden brown.
2. Remove onions from pan, and reserve for later.
3. Add potatoes to large pot, juice from clams, and enough water or stock to cover potatoes.
4. Bring potatoes to a boil, and after about 12 minutes add the carrots, onions, and corn.
5. Meanwhile, in a microwave safe bowl, melt the butter, then stir in the whole wheat flour.
6. Then add the evaporated milk to the butter-flour mix and stir well. Microwave another 30-45 seconds and stir until incorporated.
7. Add the clams (and bacon, if desired) to the pot, and stir in the milk-flour-butter mixture.
8. If the consistency is too thick, add additional stock or skim milk.
9. Optional: garnish with green onions.

Notes:

• It is not necessary to use whole wheat flour, all-purpose flour can be used, but I like the nutty flavor the whole wheat brings.
• Celery can also be added, I just really dislike celery.

Yields 8 sizable servings.

Individual Molten Chocolate Cakes

• 1 cup unsalted butter
• 8 ounces semisweet chocolate cut into bite-size chunks
• 5 large eggs
• 1/2 cup sugar
• Pinch of salt
• 4 teaspoons flour
  
• 8 ramekins
  

1. Heat oven to 450•F, and adjust oven rack to the middle.
   
2. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined.
3. Spray ramekins with vegetable cooking spray. Divide batter among cups.
4. Bake until batter puffs but center is not set, 8 to 12 minutes.
   

Notes:

• The quality of chocolate directly impacts flavor. You can use chocolate chips, but I wouldn't encourage it unless they are wax-free (Ghirardelli chocolate chips don't have wax in them for instance).
• I recommend making the batter ahead of time, dividing amongst the ramekins and storing in the fridge a few hours before, it makes serving them a breeze, and I've found it lends to a richer and denser cake. Keep in mind however the baking time will increase slightly.

Yields 8 cakes.

Fluffy Lemon Ginger Pancakes

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted
• Zest of 1/2 lemon
• 1 tsp vanilla extract
• 1 tsp fresh grated ginger, or 1/2 tsp dried ground ginger

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Add the vanilla, lemon zest, and ginger, gently stir.
   
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Notes:

• This recipe makes for a fluffy batter, be sure to create thin enough pancakes so the center cooks completely, nobody likes a raw pancake.
• To make classic pancakes simply don't add the ginger or lemon zest.
• These are wonderful with a simple fruit sauce, as pictured, recipe coming soon!

Yields ~8 servings.

Easy Lemon Cookies

Cookies

• 1 box Lemon cake mix
• 2 eggs
• 1/3-1/2 cup oil (whatever the cake mix calls for)
• 1 tsp vanilla extract
• zest of half a lemon

Icing

• 2 cups confectioners (powdered) sugar
• ~2 Tbs lemon juice
• zest of the other half of the lemon
• ~1 tsp corn syrup

1. Heat the oven to 350*.
2. Mix the cake mix, oil, eggs, vanilla, and zest.
3. Form into golf ball sized cookies and place ~2 inches apart on a greased baking sheet, and bake 8-12 minutes, or until golden on the bottom.
4. While baking, make the icing by mixing lemon juice and confectioners sugar, Add the juice little by little, and stop adding liquid as soon as desired consistency is reached.
5. Then stir in corn syrup and zest.
6. Allow cookies to cool, ice, or drizzle with icing, and enjoy!

Notes:

• There are so many variations of this cookie possible, chocolate cake mix, spice cake, yellow cake, etc.

Yields approx 2 dozen cookies.

Spicy Sweet Green Beans

• 3/4 lb green beans, trimmed
• 2 Tbs soy sauce
• 1 Tbs honey
• 1/2- 1 tsp chili paste (found in the asian section of most groceries)
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1 Tbs canola/vegetable oil
• Sesame oil (optional)

1. Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
2. In a bowl, mix the soy sauce, garlic powder, onion powder, chili paste, and honey.
3. Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Drizzle lightly with sesame oil, then serve immediately.

Yields 4 servings.

Moroccan Potato Bean Soup

• 2 cups water
• 4 cups chicken broth
• 1 (15 ounce) can great northern beans
• 3 tablespoons olive oil
• 2 onions, chopped
• 4 potatoes, peeled and cubed
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon cayenne pepper (optional)
• 2 tablespoons curry powder
• 2 tablespoons soy sauce
• 1 cup fat free evaporated milk
• 1/4 cup chopped green onions (optional)
• ~1/4 cup slurry: ~2 Tbs cornstarch mixed with ~1/4 cup broth, water, or evaporated milk

Directions

1. In a medium-size cooking pot, add water, broth, and beans and bring to boil. Reduce heat and simmer for 15 minutes.
2. In a frying pan, saute onions in olive oil until lightly brown.
3. To cooking pot, add potatoes, sauteed onions, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.
4. Add evaporated milk and bring back to boil. Add cornstarch slurry, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.

Notes:

• This soup has a fair amount of heat without the cayenne, so only add it if you really like heat.
• This makes great leftovers, I freeze individual size servings in gladware, and pop it in the microwave for a quick, healthy meal!
  

Yields 8 servings.

Decadent 2-ingredient Chocolate Mousse

• 6 oz bittersweet chocolate, chopped
• 6 eggs, seperated

1. Melt the chocolate slowly in a double boiler, over simmering water.
2. Remove from heat and beat egg yolks into chocolate with electric mixer.
3. In a separate large bowl, beat egg whites to a stiff peak.
4. Stir a large spoonful of egg whites into chocolate mixture to loosen.
5. Then gently fold remaining egg whites into chocolate.
6. Pour into serving glasses and chill in refrigerator until set, 4 to 5 hours.
7. Will keep up to four days in refrigerator.**

Notes:

• This recipe is super simple to scale, simply use 1 egg and 1 oz of chocolate for each serving.
• I recommend using pasteurized eggs, if unavailable, do not serve to young children, pregnant women, or those with weak immune systems due to the eggs.
• **If you are not serving it the same day, I would recommend adding ~1/2 tsp cream of tartar to the egg whites in order to keep them from separating, which can occur if not eaten soon.
  

Yields 6 servings.

Black & White Cookies

• 1 3/4 cups granulated sugar
  
• 1 cup unsalted butter (2 sticks), at room temperature
  
• 4 large eggs
  
• 1 1/2 cups milk
  
• 1/2 teaspoon vanilla extract
  
• 1/4 teaspoon lemon extract
  
• 2 1/2 cups cake flour
  
• 2 1/2 cups all-purpose flour
  
• 1/2 teaspoon baking powder
  
• 1/2 teaspoon salt
  
• 8 cups confectioners’ sugar
  
• 2/3 to 1 cup water
  
• 2 teaspoon light corn syrup.
  
• 2-4 tablespoons unsweetened cocoa

1. Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick spray, or line with parchment paper.

2. In large mixing bowl, combine sugar and butter. Mix by machine or hand until fluffy. Add eggs, milk and vanilla and lemon extracts, and mix until smooth.

3. In medium bowl, combine cake flour, all-purpose flour, baking powder and salt. Stir until mixed. Add dry mixture to the wet in batches, stirring well after each addition. Using a soup spoon, place heaping spoonfuls of the dough 2 inches apart on the baking sheets. Bake until edges begin to brown, 18 to 20 minutes. Cool completely.

4. Place confectioners’ sugar in large, heat-safe mixing bowl. Gradually stir in enough hot water to the sugar to make a thick, spreadable mixture, then add half the corn syrup. Err on the side of caution because a too-thin frosting is hard to undo.

5. Spread frosting on half of the flat side of each cookie. Once all cookie halves have been frosted, place the bowl of the remaining frosting in the microwave for 20-45 seconds (enough time to loosen the consistency). Stir in the cocoa, as well as the other half of the light corn syrup.

6. Ice the remaining half of the cookies with the chocolate frosting. I find that the chocolate–especially with cocoa in it–is especially prone to getting too dry, so don’t worry about whisking in an extra teaspoon of that hot water from time to smooth it back into a shiny frosting.

7. Let the frosting set. Store in an airtight container.

Cranberry Glazed Turkey Meatballs

Thanksgiving in a meatball :)

Meatballs:

• 1 lb ground turkey
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup dried cranberries, minced
• 1/3 cup onion, minced
• 1/2 tsp dried parsley
• 1 clove minced garlic
• 1 Tbs butter
• Salt and pepper to taste

Sauce:

• 1 can jellied cranberry
• 1 Tbs honey
• ½ cup ketchup
• ¼ cups cider vinegar
• ½ cup chicken stock
• 1 tsp chili powder

1. Heat oven to 350°F.
   
2. In a pan, heat the butter on medium heat, add onions and stir until soft, then add minced cranberries.
   
3. Continue to cook until onions are caramelized.
   
4. Add the onion and cranberry to a bowl, and add all meatball ingredients except the egg.
5. Mix until nearly incorporated, then add egg (in order to avoid cooking the egg).
   
6. Once ingredients are fully incorporated Bake for 30-35 minutes, until internal temperature is 185°.
   
7. While baking combine sauce ingredients in a saucepan, and simmer.
   
8. When meatballs are finished, add to the saucepan, and let simmer for at least an hour.

Notes:

• I frequently finish these off in the crockpot. So instead of in a saucepan, simply combine the sauce ingredients in the crockpot, add the meatballs, and leave them a while. I wouldn't recommend leaving them on high too long, and the amount of sugar in the glaze can easily begin to caramelize.

Yields about 2 dozen meatballs, depending on size.

5-Minute Egg Drop Soup

• 2 cans chicken stock (approximately 4 cups, a tiny less)
• 1 egg, beaten
• 1 Tbs cornstarch
• ¼ tsp ginger
• ½ tsp garlic powder
• ½ tsp sesame oil (optional)
• 2 Tbs chopped green onion

1. Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.

2. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

3. Add sesame oil, and stir.

Yields 4 cups, or 4-6 servings depending on the size.

Golden Fried Coconut Shrimp

• Canola or safflower oil, for frying
• 1/2 cup panko bread crumbs
• 1/2 teaspoon salt, eyeball it in palm of hand
• 2 pinches ground cayenne pepper
• 1 1/2 teaspoons Chinese five-spice powder, available in spice aisle or Asian section
  
• 1 cup shredded sweetened coconut
• 2 egg whites
• 1/2 cup flour
  
• 1 pound large fantail shrimp, deveined and peeled — ask for easy peels at fish counter

1. Heat 2 inches oil over medium high heat. (hint: A cube of bread should brown in a 10 count when oil is ready.)
2. Season flour with salt, cayenne pepper and five-spice powder.
   
3. Cut the lime into wedges and reserve.
4. Toss coconut with bread crumbs to combine.
   
5. Lightly beat the egg whites.
   
6. Dip shrimp in the seasoned flour, then egg whites, then coat with the coconut breading.
   
7. Fry shrimp 3 minutes on one side, and 2 minutes on the other in the hot oil until evenly golden and crispy. 
8. Serve with Mango Ginger Dipping Sauce, or orange marmalade.

Yields 4-6 servings.

Healthy(er) Sweet & Sour Chicken

For the chicken:

• 4 chicken breasts, in 1″ cubes
• 1-2 cups Panko bread crumbs
• 1 cup flour
• 1 tsp salt
• 1 tsp garlic powder
• 2 tsp onion powder
• 2 tsp Chinese five spice powder
• Pepper to taste
• dash of cayenne pepper
• 1/2 cup milk, or 2 egg whites

1. Cube chicken
   
2. Heat oven to 400°
3. Set up breading stations, in one container add flour, salt, garlic powder, onion powder, pepper, cayenne, and Chinese five spice powder, in the next add the eggs or milk, and in the third in the panko bread crumbs
   
4. Coat chicken pieces with seasoned flour, then milk, then coat in breadcrumbs
5. Grease a jelly roll pan heavily, and put finished chicken pieces on it
6. Before baking, spray oil on the top of the pieces as well, to encourage browning on all sides
7. Bake for 8-14 minutes, depending on the thickness of your chicken pieces.

(You can deep fry your chicken if you prefer, but I like the healthier option)

While cooking chicken, make the sauce

• 1 3/4 cups water
• 1/4 cup cornstarch
• 3/4 cups sugar
• 1/2 cup distilled vinegar
• Pineapple juice (drained from an 8oz can of pineapple chunks)
• 2 drops orange food color (optional, I opt out)
• 1 Tbs orange juice
• 1 tsp salt

In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, orange juice, salt and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens. Serve immediately.

Notes:

• Additionally, shredded coconut can be added into the breadcrumbs for a twist on the traditional.
• Tasty served with fried rice.

Yields 4 generous servings.

Chewy Chocolate Hazelnut Cookies

• 2 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1/2 cup butter (1 stick) preferably unsalted
  
• 1 cup sugar
  
• 1/2 cup brown sugar
  
• 2 eggs
  
• 1-1/2 teaspoon vanilla
  
• 1/4 cup Nutella
  
• 1 cup chopped hazelnuts (optional)
  

1. Preheat the oven to 375 degrees and prep baking sheets with silpats, parchment paper, or nonstick baking spray.

2. In a large bowl whisk together the flour, baking soda and salt.

3. In the bowl of an electric mixer, cream the butter, the sugar and the brown sugar. Add the eggs and the vanilla until combined.

4. Gradually add the flour until the mixture is combined.

5. Then mix Nutella. Finally add in the chopped hazelnuts.

6. Use ice cream scoop and drop on a greased baking sheets and bake for 8-10 minutes.

Notes:

• The cookies will flatten out and grow, so leave at least a few inches between cookies
  

Pico de Gallo

• 2 medium tomatoes
• 1/2 medium onion
• 1 jalapeño
• 1/2 lime
• 1/4 cup cilantro
• 1/2 tsp garlic powder, or 1-2 cloves fresh garlic
  
• Salt and pepper to taste

Chop the tomatoes, onion, and jalapeño. (I like to dispose of the mainly liquid center part of the tomatoes). Mix with the cilantro, salt, pepper, and garlic powder. Juice the lime over the top, and then refrigerate for at least 30 minutes before serving.
Notes:

• I don't care particularly for onions, so I go light on them, feel free to use a whole onion, and mixing in some red onion as well is a nice flavor.
• I frequently double the jalepeño, or use serranos for a spicier kick.
  

Spanish Rice

• 2 cups rice
• 1 can Tomato sauce
• 1 can Chicken broth
• 1 Tbs Butter/grease
• 1 tsp Cumin
• 1/2 jalapeño pepper
• Salt
• Pepper
• Water
• 1 tsp Garlic powder, or a few cloves fresh garlic
• 1/2 medium Onion

1. In a large pan heat the butter or grease over medium heat (I like using bacon grease for additional flavor).
   
2. While that heats, chop the onion (I like to save a few large rings to garnish the top).
   
3. Add chopped onion, cumin, and garlic powder to the hot pan.
   
4. Once onion is tender, add rice, and cook for about two minutes, stirring regularly.
   
5. In a large measuring cup (at least 4 cups) add broth, tomato sauce, and enough water to have 4 cups of liquid. Add the four cups liquid to rice.
6. Cut slits in the jalepeño.
7. Add the jalepeño and onion rings, and reduce heat to a simmer.
   
8. Cover, and cook for twenty minutes, or until rice is tender and most of the liquid is gone.

Notes:

• I am a fan of more heat and often toss in a serrano as well, or some finely chopped jalepeño the last few minutes.
• Using completely chicken stock and tomato sauce is even tastier, but I personally just have cans on hand usually.
• The recipe can be easily halved, I still use a whole can of tomato sauce and simply reduce the amount of liquid to 2 cups instead. HOWEVER, I have found that anything greater than doubling this recipe does not seem to work out, the bottom burns.

Yields ~8 servings

The Ultimate Chocolate Chip Cookie (Really though)

• 3 eggs
• 4 cups flour
• 2 cups white sugar
• 2 cups brown sugar
• 2 cups butter (4 sticks) @ room temp
• ~4 cups of oat flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp vanilla
• 3 cups chopped nuts (I use pecans)
• 2 bags chocolate chips (milk chocolate is better)
• Paper grocery sack

1. Heat the oven to 400°F.
2. Cream sugar and room temperature butter (blend with an electric mixer until it’s a homogeneous mixture).
3. Add eggs, salt, baking powder, baking soda, vanilla, stir in flour, chocolate chips, and ground nuts.
4. For best results refrigerate dough overnight. (But you don’t have to)
5. Cut paper sack to fit the cookie sheet. (It helps absorb the grease, and eliminates greasing the cookie sheet. Strangely necessary step, just go with it!)
6. Scoop into golf ball sized balls, and gently flatten.
7. Bake 6-8 minutes at 400°.

Notes:

• The recipe makes a LARGE batch. I often scoop all the cookies (using an ice cream scoop), and freeze half in a gallon freezer bag for a later time.

Panera-style Black Bean Soup

I used to work at a mall with a St. Louis Bread Company (what Panera is called in St. Louis...) and the employees there knew my order, because like clockwork I would be in the same time, the same days a week, ordering the same cup of black bean soup and a sourdough roll.

When I no longer worked at that mall, there was a small cold void in my insides, that couldn't be filled with anything but that black bean soup- so after some trial and error I devised my own recipe that is pretty darn similar to Panera's.  Enjoy! :)

• 2 cans black beans ~15oz ea
  
• 1 roasted red pepper (I use canned)
• 1-2 carrots (chopped)
• 1-2 stalks celery (chopped)
• 1/2 medium onion (chopped)
• 1/2 tsp garlic powder, or fresh garlic
• 2-3 cups chicken or vegetable stock (start with 2, add more if you want it thinner)
  
• 2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• Salt & pepper to taste
• Olive oil ~ 1 Tbs
• Green onions (optional)

1. Heat olive oil in a large pot, and add onion, carrots, celery, garlic, and roasted red pepper.
2. Cook for 3-5 minutes or until onion is soft, then add chicken stock, cumin, chili powder, and garlic powder (if you didn’t add fresh garlic).
3. Add one can of black beans (drained) and simmer until vegetables are soft.
4. Then take off the heat for a few minutes, and carefully blend. (I use a blender, but a hand mixer will do the job).
5. Pour mixture back into pot and add the second can of black beans (You can add a third if you like it extra bean-y)
6. Let simmer a little longer, and then serve. I like to garnish it with green onion.
7. It is excellent as soup with crusty bread, or served over white rice with chicken.

Notes:

• Grate your carrots and omit celery to cut the cooking time- this soup can be thrown together in practically 15 minutes
• Spice it up with additional jalapeños, a dash of cayenne, or chipotle chili powder

Yields 4-6 servings