Cook's Illustrated Chocolate Chip Cookies

Cook's Illustrated Chocolate Chip Cookies - from Recipezaar, as seen on Pics and Kicks


Ingredients

* 2 1/8 cups all-purpose flour (2 cups plus 2 tablespoons)
* 1/2 teaspoon table salt
* 1/2 teaspoon baking soda
* 12 tablespoons unsalted butter, melted and cooled slightly (1 1/2 sticks)
* 1 cup brown sugar (light or dark)
* 1/2 cup granulated sugar
* 1 large egg
* 1 large egg yolk
* 2 teaspoons vanilla extract
* 1-2 cup chocolate chips (semi or bittersweet)

Directions

1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.).

4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.

Homemade Ricotta Cheese

Homemade Ricotta Cheese - as seen on Simply Recipes (originally from David Lebovitz)

I always use whole milk yogurt, but if you do try it with low-fat yogurt, please let me know in the comments how it works out. I don't recommend non-fat yogurt for this recipe. This recipe can easily be halved or doubled.
Ingredients

* 2 quarts whole milk
* 1 cup plain whole-milk yogurt
* Optional: 1/2 cup heavy cream
* 2 teaspoons white vinegar
* 1 teaspoon salt

Method

1 In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes, until the milk is curdled.

2 Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.

3 Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.

Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.

Makes 2 cups.

Dark Chocolate Custards with White Chocolate Sauce and Berries

Dark Chocolate Custards with White Chocolate Sauce and Berries - as seen in Bon Appetit, April 2007

Makes 6


White Chocolate Sauce

10 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
2 cups heavy whipping cream
1 teaspoon vanilla extract

Custards
Nonstick vegetable oil spray
Unsweetened cocoa powder
6 ounces bittersweet or semisweet chocolate, chopped
1 cup half and half
1 cup heavy whipping cream
2 tablespoons sugar
6 large egg yolks
2 tablespoons instant coffee dissolved in 1 1/2 tablespoons hot water
pinch of salt
1 teaspoon vanilla extract

whipped cream
1 cup raspberries or sliced strawberries


For White Chocolate Sauce:
Place white chocolate in medium bowl. Bring cream to boil in medium saucepan; pour over chocolate and whisk until smooth. Stir in vanilla. Chill sauce until cold, stirring occasionally, at least 4 hours.

Do ahead: Can be made 2 days ahead. Cover; chill.


For Custards:
Preheat oven to 350 F. Spray six 3/4-cup ramekins or custard cups with nonstick spray. Dust each with cocoa. Place chocolate, half and half, cream, and sugar in large metal bowl set over pot of simmering water; stir until chocolate is smooth. Whisk egg yolks, coffee, and salt in medium bowl. Whisk 1 cup warm chocolate mixture into yolk mixture. Return to bowl of chocolate mixture still over simmering water. Stir 1 minute. Remove from over water; stir in vanilla.

Divide chocolate mixture among ramekins. Place ramekins in 13 x 9 x 2-inch metal baking pan. Pour enough hot water into pans to come halfway up sides of ramekins. Lay sheet of foil loosely over. Bake until centers are very softly set, about 30 minutes. Cool custards in water bath. Remove from water, cover, and chill until cold, about 5 hours.

Do ahead: Can be made 1 day ahead. Keep chilled.

Working with 1 ramekin at a time, run knife around edge to loosen. Invert custards onto plates. Spoon 1/4 cup white chocolate sauce around each. Garnish with whipped cream and berries.

Lemon Meringue Ice Cream Pie with in Toasted Pecan Crust

Lemon Meringue Ice Cream Pie in Toasted Pecan Crust - as seen in Bon Appetit, April 2007

Makes 8 servings

Lemon curd

* 2 large eggs
* 2 large egg yolks
* 6 tablespoons (3/4 stick) unsalted butter
* 1 cup sugar
* 6 tablespoons fresh lemon juice
* 2 teaspoons finely grated lemon peel
* Pinch of salt


Crust

* 1 1/2 cups finely chopped pecans
* 1/4 cup sugar
* 1/4 cup (1/2 stick) butter, melted
* 3 cups vanilla ice cream, slightly softened, divided


Meringue

* 4 large egg whites, room temperature
* Pinch of cream of tartar
* 6 tablespoons sugar


For lemon curd:
Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.

For crust:
Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.

Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.

For meringue:
Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. DO AHEAD Can be made 1 day ahead. Freeze pie. Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes. Cut pie into wedges; serve immediately.

Panna Cotta Parfaits with Raspberry Compote

Panna Cotta Parfaits with Raspberry Compote - as seen in Bon Appetit, June 2007

Prep: 20 minutes
Total: 3 1/2 hours (including chilling time)

Makes 6

* 1/4 cup water
* 1 1/4 teaspoons unflavored gelatin
* 2 cups whipping cream, divided
* 3/4 cup sugar, divided
* 1/4 cup sour cream
* 1 teaspoon vanilla extract
* 2 1/2-pint containers raspberries
* 1 1/2 teaspoons balsamic vinegar

Place water in very small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Combine 1/2 cup cream and 1/2 cup sugar in medium saucepan. Stir over low heat until sugar dissolves. Pour into large bowl. Whisk in 1 1/2 cups cream, then sour cream and vanilla just until mixed. Stir gelatin mixture over very low heat until gelatin dissolves; whisk into cream mixture. Place 1 berry in each of 6 Champagne flutes. Add cream mixture, dividing evenly. Chill until panna cotta sets, about 3 hours. Toss remaining berries, 1/4 cup sugar, and vinegar in bowl; spoon over parfaits.

Balsamic Roast Chicken with Arugula and Tomato Salad

Balsamic Roast Chicken with Arugula and Tomato Salad - as seen in Bon Appetit, June 2007

Prep: 15 minutes
Total: 55 minutes

4 Servings

1/2 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, pressed
4 large chicken breast halves with skin and bone

8 cups arugula (about 4 ounces)
2 cups cherry tomatoes (about 10 ounces), halved
1 cup Parmesan cheese shavings

Preheat oven to 450°F. Whisk oil, vinegar, and garlic in small bowl to blend. Season dressing generously with salt and pepper. Transfer 1/4 cup dressing to large resealable plastic bag. Add chicken and turn to coat. Let marinate 10 minutes. Place chicken, skin side up and still coated with marinade, onto rimmed baking sheet. Roast until brown and cooked through, about 25 minutes. Meanwhile, combine arugula, tomatoes, and cheese in large bowl. Mix in all but 2 tablespoons of remaining dressing. Divide salad among 4 plates. Cut chicken off bone. Slice chicken crosswise on slight diagonal. Overlap chicken slices atop each salad. Sprinkle with salt and pepper. Drizzle with 2 tablespoons dressing and serve.

Blueberry Bran Muffins

Blueberry Bran Muffins - as seen in Bon Appetit, June 2007

12 Large Muffins

Nonstick vegetable oil spray
2 cups unbleached all purpose flour
1 tablespoon coarse kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups sour cream
1 cup sugar
1 cup vegetable oil
1 cup robust-flavored (dark) molasses
3 large eggs
6 cups wheat bran*
2 cups frozen blueberries (do not thaw)

Preheat oven to 350 F. Spray twelve 1-cup muffin cups with nonstick spray. Whisk flour, salt, baking powder, and baking soda in medium bowl. Whisk sour cream, sugar, oil, molasses, and eggs in a large bowl. Whisk in dry ingredients. Add wheat bran and stir until almost blended. Add frozen berries and stir until evenly distributed. Divide batter equally among prepared muffin cups, about 2/3 cup each.

Bake muffins until tester inserted into center comes out with a few moist crumbs attached, about 37 minutes. Cool 10 minutes. Transfer muffins to rack and cool completely.

Do ahead: Can be made 8 hours ahead. Let stand at room temperature.

*Available at natural foods stores.

Farm Stand Brownies

Farm Stand Brownies - as seen in Bon Apetit, June 2007

Makes 16

3 1/2 cups semisweet chocolate chips (about 20 ounces)
1 cup (2 sticks) unsalted butter
1 1/2 tablespoons instant espresso powder
1 tablespoon vanilla extract

1/2 cup plus 1 tablespoon unbleached all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups chopped walnuts
3 large eggs
1 cup plus 2 tablespoons sugar


Preheat oven to 350 F. Line 13 x 9 x 2 -inch metal baking pan with foil. Generously butter foil. Place chocolate and butter in medium saucepan. Stir constantly over medium-low heat, until melted and smooth. Add espresso powder and vanilla; stir to blend. Cool 15 minutes.

Whisk flour, baking powder, and salt in small bowl. Add walnuts; toss to coat. Whisk eggs and sugar in large bowl just to blend. Add chocolate mixture; stir until just blended. Add flour mixture; stir just to blend. Pour into prepared pan.

Bake brownies until tester inserted into center comes out with moist crumbs still attached, about 35 minutes. Cool brownies completely in pan. Cover and chill 6 hours.

Do ahead: Can be made 2 days ahead. Keep chilled.

Invert brownies onto work surface. Peel off foil. Trim crisp edges, if desired. Cut brownies into 16 pieces.

Malted Milk Ice Cream

Malted Milk Ice Cream - by David Lebovitz via Just2Good

Ingredients:
1 Cup half and half
3/4 Cup sugar
Pinch of salt
2 Cups heavy cream
1/4 tsp vanilla
2/3 Cup malt powder
6 large egg yolks
2 Cups malted milk balls, coarsely chopped

Instructions:
Warm the half and half, sugar, and salt in a medium saucepan. In a large bowl, whisk together the heavy cream, vanilla, and malt powder and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the sauce pan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of a satula. Pour the custard through the strainer and whisk it into the malted milk mixture. Stir until cook over an ice bath.

Chill the mixture in the refrigerator, preferably overnight. Freeze in your ice cream maker according to the manufacturer’s instructions. As you remove the ice cream from the machine, fold in the chopped malted milk balls.

Source: The Perfect Scoop, by David Lebovitz

Chocolate Peanut Butter Ice Cream

Chocolate Peanut Butter Ice Cream - David Lebovitz via Dinner & Dessert

2 cups half-and-half

¼ cup unsweetened Dutch-process cocoa powder

½ cup sugar

Pinch of salt

½ cup smooth peanut butter

Whisk together the half-and-half, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Peanut Butter Patties

6 tablespoons peanut butter (smooth or crunchy)

2 tablespoons confectioners’ sugar

Mix together the peanut butter and sugar in a small bowl. Line a dinner plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about ½ teaspoon each, and drop them onto the dinner plate. Once you’ve used all of the mixture, freeze the patties.

Mixing them in: Fold the Peanut Butter Patties into 1 quart of ice cream as you remove it from the machine.

Storage: Peanut Butter Patties can be stored in the freezer, well wrapped, for up to 1 month.

Source: The Perfect Scoop by David Lebovitz

Outrageous Oatmeal Cookies

Outrageous Oatmeal Cookies - as seen in the Washington Post on 7/22/09
Adapted from a Starbucks recipe

Ingredients
- 1 1/2 cups old-fashioned oats (not quick-cooking or instant)
- 1/2 cup flour
- 1/2 cup dark raisins
- 1/2 cup golden raisins
- 1/4 cup dried cranberries
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/4 cup (granulated) sugar
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract

Directions
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

- Combine the oats, flour, 1/4 cup of the dark raisins and 1/4 cup of the golden raisins, the dried cranberries, baking powder, baking soda, and salt in a mixing bowl.

- Combine the remaining 1/4 cup dark raisins and 1/4 cup golden raisins (for topping) in a separate bowl.

- Combine the butter and sugars in the bowl of a stand mixer or hand-held mixer; beat on medium-high speed for about 2 minutes or until light and fluffy. Add the egg, cinnamon and vanilla extract; beat on medium speed until well incorporated.

- Reduce the speed to low; gradually add the oats mixture, mixing until just combined.

- Drop the dough by heaping tablespoons onto the baking sheets, spacing them 2 inches apart. Place one mounded teaspoon of raisins on top of each portion of dough (flatten the dough slightly to keep the raisins from rolling off). Bake for 12 to 16 minutes, until the cookies are light golden brown yet still soft. Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.

Note: The cookies can be stored in an airtight container for up to 1 week.

Armenian Beef Kebabs

Armenian Beef Kebabs - from Woman's Day via Beth

* Active Time: 25 minutes
* Total Time: 35 minutes

INGREDIENTS

Tabbouleh
o 1 cup water
o 3⁄4 cup whole-wheat couscous
o 1 medium tomato, chopped
o 1⁄2 large seedless cucumber, chopped
o 4 scallions, chopped
o 1⁄4 cup chopped mint
o 3 Tbsp lemon juice
o 1 Tbsp olive oil
o 1⁄4 tsp salt

Kebabs
o 1 lb lean ground beef
o 1⁄2 cup finely chopped onion
o 1⁄4 cup chopped mint
o 1 tsp minced garlic
o 1 tsp each ground cumin and paprika
o 1⁄2 tsp each salt and pepper
o 8 skewers, 6 to 8 in. long
o Serve with: thinly sliced red onions



PREPARATION

1. Tabbouleh: Heat broiler. Heat water in small saucepan and prepare couscous as box directs; let cool. Toss with remaining tabbouleh ingredients in large bowl.

2. Kebabs: Mix all ingredients in medium bowl until well blended. Divide mixture into 8 equal portions (about 1⁄4 cup each). With hands, form each into a long sausage-like shape, about 1 in. thick, around each skewer.

3. Place skewers on broiler pan; broil 8 to 10 minutes, turning once. Serve with tabbouleh and red onions.

Homemade Ricotta

Homemade ricotta - from the Seattle Times via Swiss Ms.

Yields about 1 pound of cheese, and halves or doubles easily.

If possible, use organic dairy here.

Anticipate this recipe taking 90 minutes from start to finish. You won't need to hover over the stove all that time, but you will need to be in the vicinity. Have an instant-reading thermometer handy, and a good-sized sieve lined with cheesecloth (found in most supermarkets) or a thin kitchen towel, and set over a large bowl.

21/2 quarts whole milk

3/4 cup heavy whipping cream — not ultrapasteurized or sterilized

5 tablespoons fresh lemon juice

1/8 teaspoon salt

Stir all the ingredients together in a 6-quart, nonreactive (enamel- or stainless-steel-lined) saucepan over medium-low heat. Cook until the milk reaches 170 degrees, about 40 minutes.

Turn the heat up to medium, and slowly bring the milk's temperature up to 205-206 degrees (6 to 8 minutes). Avoid stirring to keep the developing curds large. The curds should mound on a spatula like soft-cooked scrambled eggs.

Turn off the heat, and let the ricotta rest in the pan another 10 minutes. Line a sieve with cheesecloth (I like to wet it to keep it in place) and turn out the contents of the pot and allow to drain 10 minutes. Add more salt if desired. Keep it covered in the refrigerator.

Lynne Rossetto Kasper hosts "The Splendid Table," American Public Media's weekly national show. The program airs on KUOW 94.9 each Sunday at 2 p.m. Contact Lynne and find station listings at www.splendidtable.org.

Copyright © 2009 The Seattle Times Company

Ravioli with Spinach and Bacon

Ravioli with Spinach and Bacon - from RealSimple via dutchgirl


Ingredients


* 1 pound ravioli (fresh or frozen)
* 6 slices bacon
* 2 tablespoons olive oil
* 2 cloves garlic, sliced
* 2 bunches fresh spinach, thick stems removed (about 8 cups)
* kosher salt and black pepper
* 1 tablespoon fresh lemon juice

Directions


* 1 Cook the ravioli according to the package directions. Drain and divide among bowls.

* 2 Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble.

* 3 Wipe out the skillet and heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until golden, 1 to 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing, until just wilted, 1 to 2 minutes.

* 4 Stir the bacon and lemon juice into the spinach. Spoon the mixture over the ravioli.

By Sara Quessenberry, May 2009

Note: Dutchgirl usually adds toasted pine nuts and fresh Parmesan on the top!

Ricotta Gnocchi with Crispy Artichokes

Julie's note: the best gnocchi I've ever had was the kind I bought from the Fresh Pasta Shop at the Prahran Market in Melbourne, Australia. We made it at least once a week. I'm hoping this will be half as good as the stuff I had in OZ.


Richotta Gnocchi with Crispy Artichokes - as seen on the MarthaStewart Show

Ingredients

Serves 4 to 6

* 1 pound imported dry ricotta cheese
* 1/2 large egg
* 1/2 cup tip "00" flour or all-purpose flour, plus 1 cup for dusting
* Coarse salt and freshly ground black pepper
* 1 tablespoon fresh lemon juice
* 3 baby artichokes
* 1/2 cup extra-virgin olive oil
* 1 clove garlic
* 2 teaspoons sherry vinegar
* Grated Parmesan cheese, for serving

Directions

1. If you cannot find imported dry ricotta or your ricotta is wet, place it in a fine mesh sieve set over a bowl. Refrigerate and let drain 3 to 4 hours to remove excess moisture.

2. In a large bowl, stir together ricotta, egg, 1/2 cup flour, and 2 teaspoons salt until thoroughly blended and dough forms a soft ball. Spoon dough into a pastry bag fitted with a 1/2-inch plain tip or a large plastic resealable bag, and refrigerate dough at least 30 minutes.

3. Fill a large nonreactive bowl with 4 cups water and add lemon juice. Working with 1 artichoke at a time, snap off tough outer leaves until you are left with a small bullet-shaped artichoke with pale yellow leaves that turn green just at the tips. Cut off green tips crosswise. Cut stem flush with the bottom of the artichoke so that no green remains. Cut artichoke in half. Cut halves lengthwise into slices and add to lemon water; set aside.

4. Sprinkle remaining cup of flour over a rimmed baking sheet. Remove dough from refrigerator. If using a resealable bag, cut a small hole in one lower corner of the bag. Pipe a 1-inch ball onto your fingers. Gently roll ball in flour until evenly dusted. Repeat process with remaining dough and flour.

5. Bring a large pot of salted water to a boil. Heat oil in a medium skillet over medium heat. Add garlic and cook until it begins to brown, 1 to 2 minutes. Drain artichokes and add to skillet. Reduce heat to medium-low. Cook, stirring occasionally, until artichokes are golden and crispy, 8 to 10 minutes; season with salt and pepper.

6. Meanwhile, shake off excess flour from gnocchi add add to boiling water. Cook until outside of gnocchi is cooked and somewhat firm and the inside is still soft, 3 to 5 minutes.

7. Using a slotted spoon, transfer artichokes to a plate and keep warm. Add vinegar, and using a wooden spoon, scrape up any browned bits from the bottom of skillet; let simmer for 2 minutes.

8. Using a slotted spoon, transfer gnocchi to warmed plated and sprinkle with Parmesan cheese. Drizzle vinegar mixture from skillet over gnocchi and top with crispy artichokes. Serve immediately.

First published: May 2009

Garlic and Citrus Chicken

Garlic and Citrus Chicken - as seen on Giada's Everyday Italian on Food Network


Ingredients

* 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
* Salt and freshly ground black pepper
* 1 orange, quartered
* 1 lemon, quartered
* 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
* 2 (14-ounce) cans reduced-sodium chicken broth
* 1/4 cup frozen orange juice concentrate, thawed
* 1/4 cup fresh lemon juice
* 2 tablespoons olive oil
* 1 tablespoon chopped fresh oregano leaves
* Kitchen string or butcher twine

Directions

Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Penne with Spinach Sauce

Penne with Spinach Sauce - as seen on Giada's Everyday Italian on the Food Network


Ingredients

* 1 pound whole wheat or multi grain penne
* 3 garlic cloves
* 2 ounces goat cheese
* 1 ounce reduced fat cream cheese
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 6 ounces fresh baby spinach leaves
* 2 tablespoons freshly grated Parmesan

Directions

Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Sparkling Grape Juice-Lemonade

Sparkling Grape Juice-Lemonade - from Jayne Harrington as seen in April 2009 Southern Living Magazine


Prep: 10 min., Freeze: 4 hr.

Freeze grapes in clusters as purchased.
This is not a girl's-only punch; it's a hit with men too.


Yield

Makes 4 servings

Ingredients

* 1 bunch seedless grapes (about 1/3 lb.)
* 1 (750-milliliter) bottle sparkling white grape juice, chilled
* 1/4 cup thawed frozen lemonade concentrate

Preparation

1. Place grapes in a zip-top plastic freezer bag; seal bag. (Do not remove grapes from stems.) Freeze completely (about 4 hours).

2. Gently stir together grape juice and lemonade concentrate in a large pitcher. Add frozen grapes to pitcher. Serve immediately.

Note: Grapes may be stored in freezer up to 1 week. For photography we doubled the recipe.

Grilled Banana Splits

Grilled Banana Splits - from Great Grilling by Safeway

Serves 4

Prep time: About 5 minutes
Grill time: About 10 minutes

Ingredients:
4 large firm-ripe bananas, unpeeled, skins washed with detergent before using
1 bar (4 oz) milk chocolate, broken into small pieces
1 tsp. cinnamon
1 pint ice cream
1 cup whipped cream, lightly sweetened
1/4 cup chopped toasted walnuts (optional)
4 maraschino cherries (optional)
alternate idea - skip the cinnamon, add mini marshmallows

Preparation:
1. Prepare a charcoal or gas grill for direct, medium-high heat the charcoal or gas flame is directly under the cooking area and you can comfortably hold your hand just above grill only 3 to 4 seconds). While grill heats, cut into each unpeeled banana lengthwise, making a deep slit but taking care to avoid cutting all the way through. Slip pieces of chocolate into each pocket and sprinkle with some of the cinnamon. Wrap each banana in foil sprayed with nonstick cooking spray.

2. Lay bananas on grill (close lid if using gas) and cook, turning once, until slightly soft when squeezed with tongs, about (5 to) 10 minutes.

3. Carefully unwrap each banana and place on plate with the cut side facing up. Top each with small scoops of ice cream; add a dollop of whipped cream, a sprinkling of chopped walnuts, and a cherry, if desired.

Note: The banana skins turn black when grilled.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies - as seen on bakingsheet
(from The Frog Commissary Cookbook)

1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups oats (rolled or "quick," but not "instant")
2 cups chocolate chips (about 12-oz.)

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.
In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.
Stir in the oats and chocolate chips by hand.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.

Makes 4 dozen.



Notes:
- If you chill the dough for about 30 minutes before baking, you will have a slightly puffier cookie.
- You can substitute raisins for the chocolate chips.
- You can add up to 1 1/2 cups chopped nuts in addition to raisins or chocolate chips. You might want to make the cookies slightly larger if this is the case.

Mom's Blender Chocolate Mousse with Lemon Cream

Mom's Blender Chocolate Mousse with Lemon Cream - from Bon Appetit

Prep: 10 Minutes
Total: 2 Hours, 10 Minutes

Makes 4 servings

1 cup bittersweet or semisweet chocolate chips
3/4 cup water
2 tablespoons sugar, divided
1/4 teaspoon instant espresso powder or instant coffee
3 large egg whites

1/3 cup chilled whipped cream
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel

Place chocolate in blender. Bring 3/4 cup water, 2 tablespoons sugar, and espresso powder to simmer in medium saucepan, stirring to dissolve sugar. Pour over chocolate. Cover tightly; blend 5 seconds. Add egg whites. Cover tightly; blend on high 1 minute. Pour into 4 small bowls. Chill until firm, about 2 hours.

Whisk cream, lemon juice, peel, and 1 tablespoon sugar in small bowl to very soft peaks. Spoon over mousse; serve.

Strawberry Lemonade

Strawberry Lemonade - Parade Magazine June 28, 2009

from 1-2-3 Eats by Dorie Greenspan

About 3 1/2 cups water
1 3/4 cups sugar
Strips of zest from 2 lemons
1 pint strawberries, hulled
1 1/2 cups fresh lemon juice (from 6 to 9 lemons)
Ice cubes, for serving
10 whole strawberries, for decoration

1. Put 1 1/2 cups of the water and 1 1/2 cups of the sugar in a saucepan with the strips of zest. Bring to a boil, then simmer for 2 minutes. Remove from heat and let syrup steep 10 minutes.

2. Puree the hulled berries and remaining 1/4 cup sugar in a blender or food processor. Strain into a large pitcher and stir in the syrup (without the zest), lemon juice, and water to taste (up to 2 more cups). Chill well.

3. Stir before serving. Pour over lots of ice and finish with a berry on the rim.

Mojo Corn and Bean Salsa

Mojo recipe - from Susan White

Ingredients:
1 - 16oz pkg frozen whole kernel corn
3-4 green onions rinsed
1 - 15oz can black beans rinsed
8oz fresh pre-diced tomatoes
1/2 cup mojo marinade
1 tablespoon honey

Steps:
1. Thaw corn on colander under cool running water 2-3 min; drain
thoroughly and place in medium bowl.

2. Slice green onions thinly; add to corn. Stir in remaining
ingredients; let stand 10 minutes for flavors to blend. Stir and
serve.

Alan's sidenotes:
1. Chop green onions as small as possible.
2. Let stand as long as possible before.
3. Don't use too much mojo...its really strong.