Chicken and Spinach Pasta Bake

Chicken and Spinach Pasta Bake - as seen on So Tasty, So Yummy

Ingredients

• 16oz. of uncooked pasta (I used bowties)
• 1 10 oz package of frozen chopped spinach, thawed and drained
• 4 cups of cubed cooked chicken1 14.5 oz. can of diced tomatoes1 8 oz. container of onion and chive cream cheese
• 1 teaspoon basil
• 1 teaspoon Italian herbs
• 1 teaspoon crushed red pepper
• salt/pepper
• 2 cups of shredded mozzarella cheese

Directions

1. Cook pasta and drain

2. Make sure spinach is well drained and pat dry.

3. Stir pasta, spinach, chicken, half of the mozzarella cheese, tomatoes, salt and pepper, and cream cheese in bowl.

4. Spoon into baking dish and sprinkle with remaining cheese.

5. Bake, covered at 375 for 30 minutes, uncover and bake for 15 more or until bubbly.

Oatmeal and Applesauce Pancakes

Oatmeal and Applesauce Pancakes - as seen on allrecipes.com by user TJAUREGUI12

Ingredients

1 cup all-purpose flour
1/3 cup quick cooking oats
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup unsweetened applesauce
1/2 cup fat free sour cream
1 egg, lightly beaten
1 teaspoon vanilla extract
1/3 cup milk

Directions

1. Heat a lightly oiled griddle over medium-low heat.
2. In a bowl, mix the flour, oats, baking powder, baking soda, and cinnamon. In a separate bowl, mix applesauce, sour cream, egg, and vanilla. Stir applesauce mixture and milk into the flour mixture until evenly moist and thick.
3. Scoop about 1/4 cup batter for each pancake onto the prepared griddle, and cook, turning once, until golden brown on both sides.

Alton Brown's "The Chewy"

Alton Brown's The Chewy - Chocolate Chip Cookies
as seen on Joelen's Culinary Adventures

2 sticks unsalted butter
2¼ cups whole wheat flour
1 teaspoon kosher salt
1 teaspoon baking soda
¼ cup sugar
1¼ cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1½ teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chips

Hardware:
#20 disher/ice cream scooper (I used a smaller, medium scoop)
Parchment paper
Baking sheets
Mixer

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined.

Stir in the chocolate chips. Chill the dough.

When ready to bake, heat oven to 375F.Scoop chilled dough onto parchment-lined baking sheets, 6 cookies per sheet if using the #20 disher (or 8 cookies per sheet, if using a medium scoop).Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

David Lebovitz's Chocolate Chip Cookies

Chocolate Chip Cookies
Source: Serious Eats
Adapted from Ready for Dessert by David Lebovitz as seen on Mrs. Regueiro's Plate

Ingredients:
2 1/2 cups (350 g) all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
1 cup (8 ounces/225 g) unsalted butter, at room temperature
1 cup (215 g) packed light brown sugar
3/4 cup (150 g) granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups (about 225 g) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped *I used walnuts*
14 ounces (400 g) bittersweet or semisweet chocolate, coarsely chopped into 1/2- to 1-inch (1.5- to 3-cm) chunks *There are chocolate chunks available.*

Preparation:
1. In a small bowl, whisk together the flour, baking soda, and salt.
2. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the nuts and chocolate chunks.
3. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.
4. Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
5. Slice the logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.
6. Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of underbaking.
7. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

Yield: 48 cookies...and you'll eat them all.