My most favorite Chocolate Chip Cookie recipe.

Chocolate Chip Cookies (from here)

Notes: I might never make another cookie again.

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed dark brown sugar
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 (12-ounce) bag semisweet chocolate chips, or chunks
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon fine salt

Directions

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Store cookies in a tightly sealed container for up to 5 days.

Baked Teriyaki Chicken

Baked Teriyaki Chicken (from here)

Notes: SO GOOD, SO EASY. I served it over brown rice. yummy!

1 tbsp cornstarch

1/2 cup white sugar

1/2 cup soy sauce (I used low sodium)

1/4 cup cider vinegar

1 clove garlic

1/2 tsp ground ginger

1/4 tsp ground black pepper

chicken thighs (the original recipe says you can use 12, I only had for boneless skinless ones, and it was plenty of sauce)

In a small saucepan over low heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Let simmer, stirring frequently until sauce thickens and bubbles.

Preheat oven to 425.

I poured half of the sauce into the pan, and then baked for 30 mins on convection, and then poured the rest of the sauce on and baked for another 15 to 20. This would probably b good if you grilled it as well. It created a nice and tasty glaze! 

Pea Basil Pesto

Notes: This was surprisingly delicious! I used maybe 1/2 to 3/4 cup of peas and 1/4 ish cup of fresh basil.

In a blender whirl together about a cup of thawed green peas with garlic, basil, lemon juice, parmesan, and olive oil until almost smoothe. Toss with pasta and more Parmesan cheese.

Pepperoni Macaroni

Pepperoni Macaroni (from a taste of home magazine)

Note: Never made this, but thought it sounded good and easy.

2 1/2 cups uncooked elbow macaroni
1 lb. bulk italian sausage
1 large onion, chopped
1 can pizza sauce (15oz)
1 can 8oz tomato sauce
1/3 c. milk
1 pacakge (3.5 oz) sliced pepperoni
1 jar sliced mushrooms, drained
1 c. shredded mozzarella cheese

Cook macaroni according to package directions. Meanwhile in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Drain macaroni.

In a large bowl, combine the pizza sauce, tomato sauce, and milk. Stir int he sausage mixture, macaroni, pepporoni, mushrooms, and olives.

Transfer to a greased 13x9 in baking dish. Cover and bake at 350 for 30 mins longer or until cheese is heated through.