A Dessert to Mull Over

I haven't done a dessert in a while and so here we are. A cook's dessert that is easy to make, better when you let it set and fairly inexpensive.

Panna Cotta is a straight forward dessert that takes no time to make. The only catch is that you have to let it set in the fridge for a few hours before you serve. If you have the time to make it in advance for your party, it is well worth the patience.

Panna Cotta is strictly cream, milk, sugar and gelatin to let it set. An easy foundation that is highly adaptable.

Gelatin is available at all major grocers and is very inexpensive. If you are not aware, gelatin is a meat by-product that comes from the bone marrow. It can be purchased as a powder or as a clear, brittle sheet. It is usually found in, obviously, JELL-O, marshmallows, candies such as gummy bears and low-fat yogurt. When making a homemade chicken stock, if reduced too much, the stock becomes thick from the gelatin in the bone marrow. In fact, Demi Glace is a classic sauce, that essentially is a reduction of either beef or veal stock, that is so naturally thick from gelatin, that it is barely pourable. Very flavourful and usually very expensive.

Mulled cider has become a bit of a staple for me. Prior to working for a retailer that sampled Mulling Spices, I was not too familiar with the idea of spicing up cider or wine. And yet, I now appreciate the blend of spices for what they offer: a rich combination of flavours and an intoxicating aroma that spreads through the house. Mulling spices is basically a blend of whole cloves, cinammon sticks and allspice. However, that is strictly a base that you can expand from.

This recipe I recently taught in a cooking class and I was very happy with the final product. It had a nice appearance, vibrant flavours and a creamy texture that all came together.

Mulled Spice Panna Cotta

8 g Gelatin, powder (1 packet)
150 ml 2% Milk
350 ml 35% Cream
Mulling Spices (2 cinammon sticks, 4 whole cloves, pinch of ground allspice, zest of an orange)
Splash of Vanilla Extract
100 g Sugar
Drizzle of Maple Syrup
Berries and Mint for Garnish

In a stainless steel bowl, pour milk and sprinkle gelatin on top. Mix with a fork.

In a sauce pan, heat cream with spices and sugar. Bring to a scald and let her simmer for a minute. Strain spices. Add cream to milk. Add vanilla and stir. Pour cream into 4 ramekins (buttered is optional) and let set for at least 4 hrs.

Garnish with berries and mint.

Serves 4.

A Humble Chef's tip: it is easier to remove spices if you have a large infuser.

Variation: to keep it festive, try a Cranberry Orange Panna Cotta by subbing the milk with cranberry and orange juice.

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Do Yourself a Party Favour Endive Right In

I often get asked what would be an easy yet elegant hors d'oeurve they can serve at New Years. I try to keep the work at a minimum when it comes to little bit sized app's. Because the work itself will be painstaking no matter what recipe you do: you will end up making all of your app's one by one. It's usually not as much fun when you have to make 2.5 pieces of everything you make.

It is common for catering companies to make 2.5 app's of each type per person. For example, you have 20 people. And you intend to make 4 types of hors d'oeuvre, then 2.5 times 4 making 10 multiplied by how many people there are; in this case 20. 200 pieces in total. Seems like a lot but when you figure that each one is intended only to be a bite size portion, it really isn't.

Doing little party snacks often don't get the appreciation they deserve. A ton of work usually go into it and most people consider them as a filler before dinner. Shame really. But that's the way things go. And so, in the industry, many establishments will outsource their hors d'oeurve from another business who would specialize in the production of this type of dish.

Endives are wonderful little vegetables. They have a unique flavour to them, can be easily used for garnishes and are great additions for salads. They are also great for hors d'oeurve as well. Unlike crostinis or crackers, there is no work involved in prepping them. Simply break the leaves off the core and serve.

To avoid confusion, endives are cone shaped and have layers that easily break off. In Canada, we call them Belgian Endives. I've worked with several cooks who called it something different (chicory, which we in Canada know it as something else, and witloof) but we all eventually understood each other. I've even worked with someone from Sri Lanka who referred to frisee as an endive. Suffice to say, we were both confused at first.

I've never seen endives grown myself, but like the white asparagus, it is deprived of sunlight to reduce the chances of it opening or turning green. A good rule of thumb for me when purchasing endives are to pick out the whitest ones. If there is chlorophyll, chances are it will be slightly bitter. Not better.

Crab and Watermelon Salad on an Endive

1 Can of Cooked Crab, chopped
1/2 Small Watermelon, medium dice
1 Small Red Onion, finely diced
Splash of Lemon Juice
Small bunch of Basil, chiffonade
Drizzle of Olive Oil
3 Endives
Salt and Pepper to Taste

In a large bowl, combine crab, watermelon, red onion, lemon juice and basil.Mix well and season to taste. Lat marinate for 15 - 20 minutes and drain.

Preplatter endives on large plates. Spoon desired amounts on endive and serve quickly.

Makes about 20 hors d'oeurve.

Variation: no crab? Try lobster. No watermelon? Try mango. No Basil? Try a new store.

A Humble Chef's tip: you can buy crab frozen instead and thaw it and poach it and cool it and break it and clean it and chop it and season it and serve it. Or buy the can and open it.

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Food Pearing

Today we have two recipes. I've decided to provide two side dishes that you may want to serve during the holidays. These recipes are extremely simple yet add a little elegance to the norm.

Apple sauce has always been a staple for large pork roasts. Personally, I am a fan of combining a little sweetness to a savoury roast. Though, there is no need to limit to pork. I'm sure many of you serve Cranberry Sauce with your turkey dinner. But, for a change I have a recipe that will certainly make your guests raise one eyebrow with the name, then both eyebrows with the taste.

As for the potatoes, during a busy time I like to keep things simple and still tasty. For large groups of people, I don't recommend a complex sides like Pomme Dauphine. But, you could go for my Mashed Potatoes and have it done in advance. However, roasting your potatoes is easy, tasty and a little more elegant than mashed. Well, at least, I think so.

Kiwi Pear Sauce

4 Kiwis, peeled and roughly chopped
8 Bosc Pears, peeled and roughly chopped
100 g Sugar
100 ml Water
Pinch of Cinammon
1/2 Stick of Butter

In a sauce pan, combine everything but the butter. Cover and bring to a boil. Reduce heat to a simmer and cover for 12 - 15 minutes.

Remove from heat.

In a frying pan, melt butter until golden and frothy. Here you want to caramelize the milk solids to make a Beurre Noisette. Fold into sauce and serve.

Serves 8 - 10.

Herb Crusted Potatoes

16 Mid-Sized Yukons, cut into 8's, in cold water
Small Bunch of Fresh Thyme, finely chopped
Small Bunch of Fresh Rosemary, finely chopped
Small Bunch of Fresh Parsley, finely chopped
1 Clove of Garlic, crushed
Pinch of Cayenne and Paprika
Drizzle of Peanut Oil
Salt and Pepper to Taste

Preheat oven to 400.

In a tall sauce pan, fill with water and table spoon of salt. Bring to slight boil. Blanch potatoes until three quarters cooked. Remove from water and let cool slightly.

In a large bowl, combine oil, salt and pepper, seasonings and herbs and mix. Add potatoes and toss. Lay out evenly on a baking sheet with parchement.

Cook in oven for 10 minutes.

Serve immediately.

Serves 16. Two if they're Irish.


A Humble Chef's tip: if you have a food mill, don't bother peeling and seeding the pears when cooking. Then run your mix and puree through the mill.

Variation: for the potatoes, go ahead and try some of your herbs leftover from the summer garden. Oregano, sage, savory. Whatever you have.

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Time to Book Your Hollandaise

I believe classics exist in cooking for a reason. Like many works of art, when something strikes a chord with people, the chances of longevity are increased. There are films, operas and symphonies that have passed the test of time and still continue to please it's audience. Cuisine isn't much different. No doubt there are many recipes and dishes from 19th century France that were popular then, but over time fall into obscurity. Chaud-froid sauce is an example of a sauce that is rarely used these days. While others have actually increased in popularity.

Eggs Benedict isn't a classic french recipe (or maybe it is, the origin is in dispute). However, it uses a classic sauce in hollandaise. Which happens to be one of the five mother sauces.

I've recently taught this recipe in a few cooking schools and it seems that not many people make it. In fact, the people who had made hollandaise did not make it recently and had no intention of tackling it again. It appears the sauce may be used in restaurants but is taking a split from popularity at home.

It's not hard to understand why: it's very rich, high in fat, intimidating to make and, without a demonstration, can be incorrectly made. But don't let that stop you! Trust me. You can't make an omelet without breaking a few . . . well, eggs.

There is a drawback of the sauce and it is the shelf life. It should be kept at room temperature and not be either refridgerated or kept hot. Because of this, the sauce is kept right in the middle of the danger zone of bacteria growth. Unfortunately. You have about 2 hours to use it up and then it is discarded. So that means you have to eat it all up. If you want to gain weight, try dipping crispy bacon into it. Hangover cure.

This recipe is a variation on the Benedict with a very simple, yet common twist.

Eggs Florentine

6 English Muffins, halved
1 Bag of Baby Spinach
1 Glove of Garlic
12 Whole Eggs
6 Egg Yolks
Splash of White Vinegar
Splash of White Wine
Juice of 1 Lemon
1/2 lb. Butter, clarified
Pinch of Cayenne
Splash of Worcestershire Sauce
Salt and Pepper to Taste

Place sauce pan on medium heat and bring to a simmer. Add wine to egg yolks and whisk well. Whisk over water back and forth until eggs triple in volume, about 6 - 8 minutes. Remove from heat and slowly add butter while whisking. Add worcestershire sauce, lemon juice and pinch of salt. Hold at room temperature.

In a large frying pan, heat small amount of butter until hot. Add garlic and spinach and saute for 4 - 5 minutes. Remove from heat and let cool.

In sauce pan, add white vinegar and keep on simmer. Add eggs (6 at a time works for me) and poach to desired doneness. 3 - 4 minutes for soft yolks. Toast muffin and top with spinach, egg and coat with hollandaise.

Garnish with cayenne.

Serves 6.

Variation: hmmmm, let me see, there's Eggs Benjammin with smoked salmon, red onion and capers, there's Eggs Neptune with lobster, there's Eggs Commander with Andouille sausage, recently created an Eggs Pope Benedict that I believe uses pumpernickel and Bratwurst sausage. I'm certain many breakfast joints have their own interpretation that only reinforces the idea that you can do whatever you like to the dish.

A Humble Chef's tip: you can poach the eggs then shock them in ice water if you have many people to serve. What I do is lay out the muffins on a baking sheet, untoasted, topped with cooled spinach, ice cold poached eggs and hollandaise. Then place in oven for 8 minutes at 350. Very simple.

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Broiled Tilapia Parmesan

Know How To Cook Broiled Tilapia Parmesan

Servings: 08

Ingredients
• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets



Directions

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Your Daily Recipe Broiled Tilapia Parmesan

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Caramel Apple Dip

Daily Dessert Recipe - Caramel Apple Dip











Servings: 08

Ingredients

• 16 individually wrapped caramels, unwrapped
• 1/4 cup water
• 1 (8 ounce) package cream cheese
• 1/2 cup brown sugar

Directions 1. In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently. Remove from heat. In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture. Serve immediately.

Daily Dessert Recipe - Caramel Apple Dip

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Good Bye, Rueben Tuesday

Long before I decided to study Culinary arts, I attended the Ontario College of Art and Design. At the time, I had a mild interest in cooking but certainly had no designs on becoming a chef.

In the Grange food court across the street on McCaul, there is a little sandwich shop. The name escapes me (I want to say Gypsy Eatery, but that doesn't seem right) at the moment but no matter. It was there that my film partner and I had Rueben Sandwiches with roasted potatoes. I had never had one before and I loved it. I remember asking where the sandwich comes from and he said it was eastern European. Well, he was wrong but it still tasted great. So simple and yet so flavourful.

There is some debate to the origins of the sandwich. The only definitive fact of origin is somewhere in the USA. It was probably New York. It seems like a New York kind of thing, doesn't it? Others argue Nebraska but for some reason, that doesn't add any appeal to me. As a special on a board, Nebraska-style Rueben Sandwiches simply does not have the same flair as New York-style. But, that's just me.

The sandwich uses corned beef which is usually a brisket cured in a brine. It is usually fairly inexpensive and it keeps for a little longer in your fridge than other meats. However, I must warn anybody about using Spam. Not my personal favourite. Spam is ground beef with gelatin in a can. Mmmm. More information on spam here. And it would certainly add a new, how should I put it, dimension to the sandwich.

Classic Rueben Sandwich

1 Loaf of Rye, sliced (dark or light)
100 ml Thousand Island Dressing
12 Slices of Emmenthal
1 kg Corned Beef, sliced
150 ml Sauerkraut
Half Stick of Butter, room temperateure

On a large griddle, heat beef and sauerkraut.

Butter rye bread and place bread on griddle butter side down. Spread desired amount of dressing on one side of sandwich and top with hot beef and sauerkraut. Top with cheese and remove from heat.

Makes approximately 7 or 8 sandwiches.

A Humble Chef's tip: melt the cheese on the griddle then place on sandwich for faster melting times.

Variation: try the Rachel Sandwich by using Pastrami instead of corned beef. The Rachel also uses Coleslaw instead of Sauerkraut. But, I'm not a fan of it.

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Caramel Popcorn

Your Favorite Recipe - Caramel Popcorn

SERVINGS: 20

INGREDIENTS
• 1 cup butter
• 2 cups brown sugar
• 1/2 cup corn syrup
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 5 quarts popped popcorn


DIRECTIONS
1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces


Your Favorite Recipe - Caramel Popcorn

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Naan

Delicious Oriental Recipe Naan










Servings: 14

INGREDIENTS
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted


DIRECTIONS
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3. During the second rising, preheat grill to high heat.

4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.


Delicious Oriental Recipe Naan

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Snickerdoodle Chex Mix

Delicious Recipe Snickerdoodle Chex Mix











Servings : 16

INGREDIENTS
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 2 cups Cinnamon Chex® cereal
• 2 cups Chocolate Chex® cereal
• 4 cups popped popcorn
• 1/4 cup butter or margarine


DIRECTIONS

1. In small bowl, mix sugar and cinnamon; set aside. In large microwavable bowl, mix cereals and popcorn.
2. In 1-cup microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Pour over cereal mixture, stirring until evenly coated.
3. Microwave uncovered on High 2 minutes, stirring after 1 minute. Sprinkle half of the sugar mixture evenly over cereal mixture; stir. Sprinkle with remaining sugar mixture; stir. Microwave 1 minute longer. Spread on waxed paper or paper towels to cool. Store in airtight container.

Delicious Recipe Snickerdoodle Chex Mix

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Roasting Chicken

Great Recipe Roasting Chicken !!!

Never underestimate the power of a perfectly roasted chicken.

An example of the beauty of simplicity, roast chicken has Roasting a chicken takes a little longer than some other cooking methods, but it actually requires very little preparation time.

Since roasting two chickens is just as easy as roasting one, any leftover cooked chicken can be used in chicken enchiladas, soup, chicken salad, pasta dishes, or sandwiches. As an added bonus, it's economical, too: pound for pound, whole chickens are much cheaper than a package of chicken breasts, thighs, or legs. the power to comfort, to satisfy and to impress.

Great Recipe Roasting Chicken !!!

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Tasty Green Beans

Very Very Tasty Green Beans !!!











Servings : 04

INGREDIENTS
• 2 pounds fresh green beans, rinsed and trimmed
• 1/2 cup margarine
• 1/2 onion, chopped
• 1 tablespoon minced garlic
• 1/2 cup soy sauce
• 2 tablespoons beef bouillon
• 1/4 cup water
• salt and pepper to taste


DIRECTIONS

1. Bring a large pot of water to a boil. Add green beans and cook for 5 minutes. Drain and rinse with cold water.
2. Melt margarine in a large saucepan over high heat. Mixing well, add green beans, onions and garlic. Stir in soy sauce. While stirring, add bouillon and water. Reduce heat to low and simmer, stirring occasionally, for 20 minutes. Season with salt and pepper to taste.

Very Very Tasty Green Beans !!!

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Country Apple Dumplings

Dessert Recipe - Country Apple Dumplings !!!

Servings -16



INGREDIENTS
• 2 large Granny Smith apples, peeled and cored
• 2 (10 ounce) cans refrigerated crescent roll dough
• 1 cup butter
• 1 1/2 cups white sugar
• 1 teaspoon ground cinnamon
• 1 (12 fluid ounce) can or bottle Mountain Dew


DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.


Country Apple Dumplings

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Mini Meatloaves

Really Taste Mini Meatloaves !!!












Servings - 08

INGREDIENTS
• 1 egg
• 3/4 cup milk
• 1 cup shredded Cheddar cheese
• 1/2 cup quick cooking oats
• 1 teaspoon salt
• 1 pound ground beef
• 2/3 cup ketchup
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons prepared mustard


DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
4. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.


Mini Meatloaves !!!

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German Apple Pancake

Great Recipe German Apple Pancake !!!












Servings – 04

INGREDIENTS
• 4 eggs
• 1/2 cup unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1 tablespoon sugar
• 1 pinch salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon ground nutmeg
• 1/4 cup unsalted butter
• 1/2 cup white sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 large tart apple - peeled, cored and sliced


DIRECTIONS
1. In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
4. Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

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A Post Title That Is A Little Thin on Humour

A few years ago, we had a teenage girl from Belgium live with us who watched our kids over two summers. Two things she insisted in taking back to Belgium was licorice and pancake mix. Apparently, neither was available back home. Strange really. Since the crepe is such a staple in France and Belgium. All you need to add is a leavening agent coupled with a nice package with a fictional character.

Strangely, crepes seems to be considered somewhat exotic. Truth is, it is very easy and very fast to make crepes. Eggs, milk, flour. What can be simpler? Since it is so simple and inexpensive, no wonder that every other European (and Latin American, for that matter) have their own name and style of this paper cake. Most famous is the Russian Blini which slightly different because it often has yeast added. My favourite is Pankakka (I think the spelling is correct) from Sweden. Only because it makes me chuckle and was always tempted to purchase these kakkas from the store in IKEA.

Crepes are very adaptable. They can sweet or savoury. Large or small. Hot or cold. Soft or crispy. Yummy or yucky. I personally prefer yummy but to each their own. Truth is, I like all types of food except one; yucky food. I'm typically picky with yucky.You will need a non-stick pan for this. You can purchase specific pans (blue steel) for crepes, but I usually use an 8 inch omelet pan and that usually does the trick.

Savoury Crepes with Bruschetta and Feta Cheese

250 ml Milk
1 Egg, beaten
200 g A.P. Flour
1 Garlic Clove, crushed
1 Small Red Onion, finely diced
Drizzle of Clarified Butter
4 Plum Tomatoes, innards removed, diced
3 Large Basil Leaves, chiffonade
200 g Feta Cheese, grated or crumbled
Splash of Balsamic Vinegar
Salt and Pepper to Taste

Whisk together flour, salt, pepper and half of basil. Create a crevice in flour and add milk, eggs and butter. Slowly whisk in until smooth.

In a separate bowl, combine tomatoes, onion, vinegar, basil and feta.

In a medium non-stick pan, melt small amount of butter. Using a ladle, pour desired amount of batter and move pan around to make the crepe flat. Cook for about 1 minute and flip. Continue cooking for about another 30 seconds. Flip pan over table and lay out crepe.

Lay out about a tablespoon worth of bruschetta mix and roll.

Makes about 6 - 8 crepes.

A Humble Chef's tip: have an omelet pan that you use only for crepes and omelets. Be careful not to scratch your pan by using metal utensils. Use either wood or heat -resistant silicone.

Variation: not a fan of feta, try some decadent Gorgonzola. Also, try serving this with a nice Arugula Salad. Nice combination.

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Buffalo Chicken Dip

Cook At Home - Buffalo Chicken Dip











Servings - 20

INGREDIENTS

• 2 (10 ounce) cans chunk chicken, drained
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup pepper sauce (such as Frank's Red Hot®)
• 1 1/2 cups shredded Cheddar cheese
•
• 1 bunch celery, cleaned and cut into 4 inch pieces
• 1 (8 ounce) box chicken-flavored crackers

DIRECTIONS

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

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Mexican Casserole

Yummy Mexican Casserole !!!












Servings - 06

INGREDIENTS

• 1 pound lean ground beef
• 2 cups salsa
• 1 (16 ounce) can chili beans, drained
• 3 cups tortilla chips, crushed
• 2 cups sour cream
• 1 (2 ounce) can sliced black olives, drained
• 1/2 cup chopped green onion
• 1/2 cup chopped fresh tomato
• 2 cups shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
3. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
4. Bake in preheated oven for 30 minutes, or until hot and bubbly.

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Playgroup Granola Bars

Cook At Home Palygroup Granola Bars !!!











Servings - 24

INGREDIENTS
• 2 cups rolled oats
• 3/4 cup packed brown sugar
• 1/2 cup wheat germ
• 3/4 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 3/4 cup raisins (optional)
• 3/4 teaspoon salt
• 1/2 cup honey
• 1 egg, beaten
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract


DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
3. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

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Puttanesca I

Your Daily Italian Recipe Puttanesca I !!!











Servings - 04

INGREDIENTS

• 8 ounces pasta
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, pushed through a sieve
• 4 anchovy filets, rinsed and chopped
• 2 tablespoons tomato paste
• 3 tablespoons capers
• 20 Greek olives, pitted and coarsely chopped
• 1/2 teaspoon crushed red pepper flakes

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
3. Toss pasta with sauce, and serve.

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Lentils and Rice with Fried Onions (Mujadarrah)

Your Daily Recipe Mujadarrah











Servings - 04

INGREDIENTS
• 6 tablespoons olive oil
• 1 large white onion, sliced into rings
• 1 1/3 cups uncooked green lentils
• 3/4 cup uncooked long-grain white rice
• salt and pepper to taste
• 1/4 cup plain yogurt or sour cream (optional)

DIRECTIONS

1. Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
2. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
3. Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
4. Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

Your Daily Recipe Mujadarrah

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Vegetable Dip

Daily Recipe -Vegetable Dip












Servings - 08
INGREDIENTS
• 1 cup mayonnaise
• 1 teaspoon curry powder
• 1 teaspoon crushed garlic
• 3 teaspoons tarragon vinegar
• 1 teaspoon grated onion
• 1 teaspoon prepared horseradish


DIRECTIONS

1. In a small bowl, combine mayonnaise, curry powder, garlic, vinegar, onion and horseradish. Mix together, cover and chill overnight.

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Microwave Caramel Popcorn

Delicious Microwave Caramel Popcorn











Servings - 16

INGREDIENTS
• 4 quarts popped popcorn
• 1 cup brown sugar
• 1/2 cup margarine
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda


DIRECTIONS

1. Place the popped popcorn into a large brown paper bag. Set aside.
2. In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.
3. Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.

Delicious Microwave Caramel Popcorn

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Coconut Shrimp

Yummy Coconut Shrimp

Servings -01

INGREDIENTS

• 1 1/2 pounds large shrimp - peeled and deveined
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon salt
• 1/2 tablespoon ground white pepper
• 2 tablespoons vegetable oil
• 1 cup ice water
• 2 cups shredded coconut
• 1 quart vegetable oil for frying
• 1/2 cup orange marmalade
• 1/4 cup Dijon-style prepared mustard
• 1/4 cup honey
• 1/4 teaspoon hot pepper sauce

DIRECTIONS

1. Peel, devein and wash shrimp. Dry well on paper towels.
2. Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
3. Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
4. Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
5. Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.
FOOTNOTES
• Editor's Note
• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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Delicious Grilled Peanut Sandwich

Grilled Peanut Butter and Jelly Sandwich










Servings - 01

INGREDIENTS
• 2 teaspoons butter
• 2 slices white bread
• 1 teaspoon peanut butter
• 2 teaspoons any flavor fruit jelly

DIRECTIONS

1. Heat griddle or skillet to 350 degrees F (175 degrees C).
2. Spread butter on one side of each slice of bread. Spread peanut butter on unbuttered side of one slice of bread, and jelly on the other. Place one slice, buttered side down on the griddle. Top with other slice, so that peanut butter and jelly are in the middle. Cook for 4 minutes on each side, or until golden brown, and heated through.

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Chicken Kabobs

Hot & Spicy Chicken Kabobs











Servings - 04

INGREDIENTS
• 4 skinless, boneless chicken breast halves - cubed
• 1 large green bell pepper, cut into 2 inch pieces
• 1 onion, cut into wedges
• 1 large red bell pepper, cut into 2 inch pieces
• 1 cup barbeque sauce
• skewers


DIRECTIONS

1. Preheat grill for high heat.
2. Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
3. Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.

Spicy Chicken Kabobs

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Vegetatian Chilly

The Spicy Vegetarian Chilly











Servings - 08

INGREDIENTS
• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 bay leaves
• 1 teaspoon ground cumin
• 2 tablespoons dried oregano
• 1 tablespoon salt
• 2 stalks celery, chopped
• 2 green bell peppers, chopped
• 2 jalapeno peppers, chopped
• 3 cloves garlic, chopped
• 2 (4 ounce) cans chopped green chile peppers, drained
• 2 (12 ounce) packages vegetarian burger crumbles
• 3 (28 ounce) cans whole peeled tomatoes, crushed
• 1/4 cup chili powder
• 1 tablespoon ground black pepper
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn

DIRECTIONS

1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

The Spicy Vegetarian Chilly

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Potato Salad

Yam-mi Potato Salad











Servings - 08

INGREDIENTS
• 2 pounds russet potatoes
• 1 cup mayonnaise
• 4 teaspoons sweet pickle relish
• 4 teaspoons white sugar
• 2 teaspoons chopped white onion
• 2 teaspoons prepared mustard
• 1 teaspoon white wine vinegar
• 1 tablespoon minced celery
• 1 teaspoon minced pimento
• 1/2 teaspoon shredded carrot
• 1/4 teaspoon dried parsley
• 1/4 teaspoon ground black pepper
• salt to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

Yam-mi Potato Salad

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Cuervo Perfect Margarita

Juicy Margarita












Serving - 01

INGREDIENTS
• 1 1/2 ounces Jose Cuervo Especial® Tequila
• 3 ounces Jose Cuervo Lime Margarita Mix
• 1 cup ice (or more)
• Salt
• Lime wedge
DIRECTIONS
1. Rub the rim of a chilled margarita glass with the lime and dip it into the salt to coat it.
2. In a cocktail shaker, combine Jose Cuervo Especial, Jose Cuervo Lime Margarita Mix and ice.
3. Shake vigorously and strain drink into the garnished glass filled with ice.
FOOTNOTES
• Alcohol Content 0.40 fl. oz.
• PLEASE DRINK RESPONSIBLY.

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Chicken Pasta

Chicken Pasta With Mango Sauce

Servings -04

INGREDIENTS
• 8 ounces uncooked rigatoni pasta
• 1 tablespoon olive oil, divided
• 2 skinless, boneless chicken breast halves - cubed
• 1 onion, sliced and separated into rings
• 1 green bell pepper, cut into thin strips
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 mango - peeled, seeded and chopped
• 1 cup heavy cream
• salt and pepper to taste
• 1 tablespoon grated Parmesan cheese
• 4 sprigs fresh parsley, for garnish

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.
2. Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside.
3. Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. Mix in the garlic, ginger, and mango, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened.
4. Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with parsley to serve.

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Chewy Chocolate Chip Cookies

Servings - 42

INGREDIENTS
• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips


DIRECTIONS
1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Fresh Tomato Salsa

servings - 04

INGREDIENTS
• 3 tomatoes, chopped
• 1/2 cup finely diced onion
• 5 serrano chiles, finely chopped
• 1/2 cup chopped fresh cilantro
• 1 teaspoon salt
• 2 teaspoons lime juice


DIRECTIONS
1. In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

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Chicken Wings

Delicious Chicken Wings !!!












Servings - 05

INGREDIENTS

• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings


DIRECTIONS

1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

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Asian Roll Lettuce Wrap

Servings - 04

INGREDIENTS
• 1 pound ground turkey
• 1 tablespoon light soy sauce
• 1 teaspoon minced garlic
• 2 teaspoons minced fresh ginger root
• 1 cup brown rice
• 1 cup water
• 16 large lettuce leaves
• 1 cup shredded carrots
• 1 cup green onions, thinly sliced
• 1 cup sliced red bell pepper
• 1 cup sliced radishes
•
• 1/3 cup light soy sauce
• 1/3 cup water
• 3 tablespoons fresh lemon juice
• 2 teaspoons minced garlic
• 1 tablespoon minced fresh ginger root
• 1 teaspoon sugar

DIRECTIONS
1. In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
2. In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
3. Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls.
4. Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
5. To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.

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Artichoke Stuffed Mushrooms

Servings - 12
INGREDIENTS

• 1 tablespoon olive oil
• 1 onion, chopped
• 24 mushrooms, stems removed and chopped
• salt and ground black pepper to taste
• 1 (12 ounce) jar marinated artichoke hearts, drained and chopped
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons sour cream
• 1 cup shredded Italian cheese blend
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon garlic salt, or to taste

DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
2. Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
3. Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

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Gyros Burgers

Servings - 04

INGREDIENTS

* 1/2 pound lean ground beef
* 1/2 pound lean ground lamb
* 1/2 onion, grated
* 2 cloves garlic, pressed
* 1 slice bread, toasted and crumbled
* 1/2 teaspoon dried savory
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground coriander
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 dash ground cumin

DIRECTIONS

1. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
2. In large bowl, combine ground beef, ground lamb, onion, garlic and bread crumbs. Season with savory, allspice, coriander, salt, pepper and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8 inch to 1/4 inch thick).
3. Cook patties for 5 to 7 minutes on each side, or until cooked through.

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Chinese Cabbage Salad

Servings - 12

INGREDIENTS

• 1 (3 ounce) package ramen noodles, crushed
• 10 ounces cashew pieces
• 1 (16 ounce) package shredded coleslaw mix
• 1 bunch green onions, chopped
• 1/2 cup white sugar
• 1/2 cup vegetable oil
• 1/4 cup cider vinegar
• 1 tablespoon soy sauce

DIRECTIONS

1. In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.
2. In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
3. To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.

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Microwave Corn on the Cob

Servings - 01

INGREDIENTS

• 1 ear corn, husked and cleaned

DIRECTIONS

1. Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 5 minutes. Carefully remove paper towel, and enjoy!

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Zucchini Cornbread Casserole

Servings- 08

INGREDIENTS

• 4 cups shredded zucchini
• 1 onion, chopped
• 2 eggs, beaten
• 1 (8.5 ounce) package dry corn muffin mix
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 ounces Cheddar cheese, shredded

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
3. Bake in a preheated oven for 60 minutes.

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Binary Chocolate Operation

Well, I won't lie to you: when I was in grade school, we had a Home Economics class as well as shop, music and et al. In Home Ec., we did some sewing and stitching (both of which I was absolutely terrible at) and we also had a dab at baking. Though I didn't really notice it at the time, my baking was really quite good. Somehow, even at a tender age, I had a knack for making little treats like cookies and biscuits and the teacher would even point it out to me. If my mother and I were fortunate to land a spot on Fergie Oliver's Just Like Mom, my mother would have no trouble eating whatever I would have made. I suppose it came naturally to me the same way a naturally gifted child doctor can convince another kid to play doctor with them. Although, I didn't really develop an interest in any form of cooking or baking until much later. Well, I have officially lost credibilty in being humble . . . .

Before I get into the recipe, a quick story: early in my relationship with my girlfriend (now my wife), I stayed an afternoon at her house while she went to work. While she was there I thought I could do some baking to pass the time and to impress the family. I made a batch of chocolate chip cookies using the recipe from the package. They turned out all right but the family seemed to be impressed by how quickly I made them and how well they turned out. The recipe was so easy but that didn't seem to matter. Point is, if you need to kiss up to somebody, bake them cookies and you'll win them over.

I have seen huge cookbooks dedicated to cookies. The possibilities are endless. If you have a base to go with, then go for it. Add whatever you want. I just made these with my kids from a kids cookbook but made a change or two to make it our own and to avoid plagiarism.

Double Chocolate Cookied Biscuits

8 Chocolate Cubes, about 225 g
200 ml Unsalted Butter
Two Heaping Spoonfuls of Smooth Peanut Butter
20 g Salt, about a 1/4 teaspoon
20 g Baking Powder, 1/4 tsp.
250 Sugar, about 1 Cup
125 g Flour, about 1/3 Cup
2 Eggs
125 g Chocolate Chips

In a double boiler, melt chocolate and butter. Remove and add peanut butter and stir until blended.

Preheat oven to 325.

In a bowl, combine flour, salt and baking powder. In a separate bowl, combine eggs and sugar and mix. Add chocolate and mix. Add flour in three stages and fold until well blended.

Let stand (or if you feel like sitting) for 30 minutes. Then spoon small amounts on baking sheet and bake for 13 - 15 minutes.

Cool on racks.

Makes 30 small cookies or 20 medium cookies or 10 large cookies or 1 massive cookie, your choice

A Humble Chef's tip: try not to taste this one as you go, it's very addictive.

Variation: I actually haven't tried this yet, but next time I do I'm adding some chili powder. That's the fad these days, Spicy Chocolate.

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