Chocolate Chip Cookies

Sheldon is the chocolate chip cookie fan in this house. I like them but could live without them. He said this recipe was WAY better than Better Homes and Gardens. (We left out the nuts.)

Ingredients

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

3. Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned.

By, Michelle

Winger's Wing Sauce

For those of you who have lived in Utah you have probably heard ofWinger's. We love their hot wings and last night we made some of our own. The sauce is pretty close to what they have at Winger's. It was delish! If you like hot wings you should try it!

1 cup Frank's Red Hot Sauce
1 1/2 cups brown sugar

Mix the two ingredients together in a saucepan until sugar disolves. That's it! We serve our wings with ranch to help with the spicyness.

By, Michelle

Honey Lime Grilled Pork Tenderloin with Citrus Salsa

This recipe was in the December 2009 issue of Sunset Magazine. We tried it and it's fabulous. I like it better with the citrus salsa, but Sheldon likes it better with out so I think it's just a matter of taste. I am definitely a citrus lover (especially limes!).

Time: 45 minutes. Try pairing this bright citrus salsa with chicken or fish as well as pork.

Total: 45 minutes
Yield: Serves 4


Ingredients

1 pork tenderloin (about 1 lb.)
2 1/2 teaspoons extra-virgin olive oil, divided
1 1/2 teaspoons finely shredded lime zest
1/3 cup fresh lime juice (from about 3 limes)
1/4 cup honey
1 1/4 teaspoons kosher salt, divided
1 small Meyer lemon, cut in half horizontally, ends trimmed
Peeled segments from 4 pink grapefruits, drained
Peeled segments from 2 navel oranges, drained
1 teaspoon chopped fresh thyme leaves
1/4 cup chopped roasted, unsalted pistachios

Preparation

1. Preheat a grill for medium heat (350° to 450°). Rub pork with 1/2 tsp. oil. In a bowl, whisk together zest, juice, honey, and 3/4 tsp. salt and divide between 2 bowls.

2. Grill lemon, turning occasionally, until very soft, about 8 minutes, and grill pork, turning occasionally and brushing with half the lime glaze, until a thermometer inserted in the thickest part reaches 145°, about 20 minutes.

3. Let lemon cool, remove seeds and central white core, and chop finely. Transfer pork to a platter, tent with foil, and let rest about 10 minutes. Meanwhile, boil remaining glaze in a small saucepan, stirring occasionally, until thickened, about 5 minutes. Set aside.

4. In a bowl, combine remaining 2 tsp. oil, grapefruits, oranges, thyme, remaining 1/2 tsp. salt, chopped lemon, and pistachios.

5. Slice pork, brush with thickened glaze, and serve with citrus salsa.

By, Michelle

Homemade Marshmallows

Here is the famous marshmellow recipe by Marth Stewart. These things are so good! They work really well with Fondue. I am going to make some for the holidays and give them to friends along with some homemade cocoa mix. If you're feeling adventurous you can also add some peppermint extract. Mmmm mmmm.

Ingredients
Makes 24

Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar

Directions

1.Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

2.Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees.on a candy thermometer, about 9 minutes.

3.Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.

4.Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.

5.Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.
.

Recipe found on the Martha Stewart website here.

By, Michelle

Baked Spaghetti Squash Lasagna Style

A good way to eat your veggies. Asher loved it and he's super picky. Should make about 6 servings.

Ingredients

1 spaghetti squash, halved lengthwise and seeded
about 20 oz. marinara of your choice
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese

Directions

1. Cook your squash. I prefer to microwave it because it is just WAY faster. Cut squash in half and scoop out the seeds and fibers with a spoon. Before microwaving be sure to pierce a few holes in the squash skin with a large knife, skewer or an ice pick to allow steam to escape. Place squash halves, cut side up in a large microwave safe dish with 1/4 cup water. Cover with plastic wrap and pierce the wrap in a few places to allow steam to escape. Microwave on High power for 10 - 20 minutes or until the skin gives easily under pressure (using an oven mitt.) Let it cool for about 10 minutes.

2. Using a fork, scrape the pasta-like insides out onto a large plate or bowl.

3. In a casserole dish layer half of the spaghetti squash strands, half the marinara, and half the mozzarella cheese. Repeat for a second layer using the remaining squash, marinara and mozzarella cheese. Top with Parmesan cheese.

5. Bake uncovered at 325 degrees for 20 minutes or until Parmesan cheese melts.

By, Michelle

Spice-Rubbed Chicken with Black Bean Salsa

Spice-Rubbed Chicken with Black Bean Salsa

This recipe was kinda tedious with all the chopping of veggies, but it was really good (and healthy- only 325 calories per serving). Sheldon and I love grilled chicken with a salsa topping and this is a great addition to our recipe book.

Salsa:

1 large tomato, diced
1/2 cup diced cucumber
1/2 cup diced yellow bell pepper
1/2 cup diced red onion
1 (15 oz) can black beans, rinsed and drained
3 T. finely chopped fresh cilantro
1 lime, juiced


Chicken:

4 (5 to 6 oz) boneless, skinless chicken breasts
Olive Oil


Dry Rub Mix:

2 tsp chili powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. ground cumin
1 tsp. cocoa powder
1/4 tsp. cinnamon
1/4 tsp. cayenne


1. For the salsa: In a large bowl combine tomato, cucumber, bell pepper, onion, beans, cilantro and lime juice. Season with salt and pepper to taste. Set aside.

2. Preheat grill to medium (300-350 degrees F). Brush chicken lightly with oil. Rub chicken with dry rub mix. Place chicken on grill. Grill 6-8 minutes per side or until an instant read thermometer registers 165 degrees F. Serve with black bean salsa.

Serves 4

By, Michelle

Tomato, Avocado, Feta Chicken

While I'm at it I might as well add this other favorite summertime grilled chicken recipe. It's one we kinda made up so the amounts aren't really exact. We typically use one avocado/tomato for the two of us.

Topping:

Mix together equal amounts of chopped tomatoes, chopped avocados and crumbled feta cheese. Add salt, pepper and lime juice to taste.

Grill or bake chicken breasts. Add topping and serve. Yummm.

By, Michelle