Chocolate Chip Cookies

Chocolate Chip Cookies

3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt

2 cups room temperature butter
1 cup granulated sugar
1 cup brown sugar

2 large eggs room temperature
2 teaspoons pure vanilla extract
1-2 tablespoons water

1/2 cup chopped hazelnuts or nuts of your choice
2 cups semi sweet chocolate chips

Preheat oven to 350 F.
Cream butter when creamy add sugar a bit at a time.
Add dry ingredients and mix till just blended.
Stir in nuts, then chocolate chips.
Place one large teaspoon batter two inches apart for each cookie.
Bake on ungreased cookie sheet for 10-12 minutes.
Let cool on sheet for ten minutes, then move to drying rack.
Makes 3 dozen cookies.
Ok, my cookies didn't turn out that great,
too soft and spread all over the place.
perhaps I"ll leave cookies making to others.

Blueberry Oatmeal Bars

Blueberry Oatmeal Bars

3/4 cup whole wheat flour
1/3 cup brown sugar
1 cup rolled oats
1 teaspoon cinnamon
1/2 teaspoon salt

8 tablespoons butter melted
1 cup fresh or frozen blueberries
1 tablespoon granulated sugar
1 tablespoon corn starch
1 tablespoon lemon juice
1/2 cup hazelnuts chopped

Preheat oven to 375 F. Mix dry ingredients and add melted butter, stir well, then reserve 1/4 cup of this mixture. Press all but reserved amount into a parchment lined baking dish 8x8 inch. Sprinkle blueberries, corn starch, and lemon juice over the berries. Next sprinkle chopped nuts, then top with reserved mixture. Bake 30-40 minutes. Cool completely on a wire rack. Cut into squares and serve. I think next time I'll use one egg to hold the base mixture together more.

 

Chicken Marsala

Chicken Marsala

4 boneless, skinless chicken thighs cut in thirds
1 cup whole wheat flour for dredging the chicken
salt and pepper chicken both sides
1/4 cup olive oil
3 tablespoons unsalted butter
8 ounces button mushrooms, sliced in one direction
5 cloves of garlic minced
1-3/4 cups marsala wine

Cut chicken, salt and pepper both sides, pound to tenderize, then dredge in flour and set aside. Next heat olive oil and butter and saute mushrooms till al dente. Add garlic and cook for one more minute. Set aside. Add more olive oil and butter and saute chicken pieces till lightly brown on both sides.. In a separate saucepan cook 1 cup basmati (India) rice in two cups water. To the browned chicken in pan, add marsala wine, and then mushrooms back in on top. Bring to boil, then simmer chicken till if reaches the correct internal temperature. Serve chicken with mushroom sauce over the top of the rice.

Blue Donkey

Blue Donkey

can't help but think of that poor donkey shot dead.