Ultimate Chocolate Chip Cookies

This is the recipe I always use to make Chocolate Chip Cookies. Some say that it is "over-rated" others say it is delicious and yet someone else says they aren't flat enough. I love them!

Ingredients:

• 3/4 stick Butter Flavored Crisco Shortening
• 1 1/4 cups firmly packed light brown sugar
• 2 TBS milk
• 1 TBS REAL vanilla extract
• 1 Large Egg
• 1 3/4 cup all purpose flour
• 1 tsp salt
• 3/4 tsp baking soda
• 1 pkg semi-sweet chocolate chips
• 1 cup chopped pecans (optional)

Directions

1. Heat oven to 375 F
2. Beat shortening and brown sugar in large bowl with an elecric mixer at medium speed until light and fluffy.
3. Beat in milk, vanilla and egg.
4. Stir in flour, salt and baking soda.
5. Blend in chocolate chips (and nuts)
6. Drop by rounded tablespoons 2 inches apart onto ungreased cooking sheet (I use a Pampered Chef Baking Stone)
7. Bake 8 to 10 minutes for chewy cookies (that's what I do) or 11 to 13 minutes for crisp cookies.

Makes 3 dozen cookies

I always double this recipe.

Original Source: Well, I actually got this recipe from my mom's friend Donna, but later discovered that it is the same recipe that is on the packaging for Butter-Flavored crisco.

Baked Pasta with Ham and Broccoli

I also made this when Ali was here. It was super tasty and a hit. I served it with the Tomato-Basil Soup. I actually doubled this recipe when I made it.

Prep: 20 minutes
Bake: 30 minutes
Serves: 6

Ingredients:

• Salt & Pepper
• 8 oz pasta (I used the swirls, the original recipe calls for penne, use your favorite)
• 2 cups chopped broccoli
• 5 Tbs unsalted butter
• 1/2 cup panko (or other course bread crumbs)
• 1/4 cup all purpose flour
• 3 cups low fat milk (recipe says at room temperature, but mine was right out the fridge)
• 1/2 tsp paprika
• 1/8 tsp nutmeg
• 2 cups shredded sharp Cheddar
• 1 cup shredded Gruyere
  
• 1/4 cup grated Parmesan
  
• 4 Oz Ham, cut into strips (I used sliced ham from the deli)

Directions:

1. Preheat oven to 375 F, grease a 9x13 casserole dish.
2. Bring a pot of salted water to a boil (mine wasn't salted) Add pasta and cook for 7 minutes. Add broccoli; cook until broccoli is tender, 3-4 minutes longer. Drain, rinse with cold water and drain again (I didn't rinse or do the second draining) Pour into casserole.
3. In a saucepan over medium heat, melt butter. Remove 1 Tbs from pan and drizzle over panko in a small bowl.
4. Add flour to saucepan, and whisk until smooth and bubbling, 1 minute. Slowly whisk in milk. Add paprika and nutmeg, season with salt & pepper. Stir until sauce begins to boil, about 8 minutes. (make sure to continuously stir so the bottom doesn't burn) Remove from heat.
5. Stir 1 1/2 cups Cheddar and all of the Gruyere and Parmesan into sauce until smooth. Stir in ham.
6. Stir sauce into pasta mixture. Sprinkle with remaining Cheddar and reserved panko. Bake until top browns and sauce bubbles, about 30 minutes.
   

Per Serving:

623 Calories
63g Fat (20g Sat.)
107 mg Chol
3g Fiber
30g Protein
45g Carbs
860 mg Sodium

Original Recipe from: All You Magazine, Issue 12, December 18, 2009

Creamy Tomato Basil Soup

This is a very yummy recipe for Tomato-Basil Soup. I made this a few weeks ago when Allison was in town and it was a hit!

Prep Time: 5 Minutes
Cook Time: 35 Minutes
Servings: 12

Ingredients:
2 (28 oz) cans crushed tomatoes
2 (11.5 oz) cans tomato juice

2 (14.5 oz) cans chicken broth
40 fresh basil leaves, cut into thin strips
2 cups heavy cream
1/2 cup butter or margarine

Directions:
1. In large saucepan, combine tomatoes, vegetable juice and chicken broth. Bring to a boil and cook for 30 minutes.
2. Remove from heat and stir in the basil. (at this point you may puree the basil if you wish - I'm told by Kim that you need to make sure the blender lid is on really tight - I believe she said to triple check)
3. Add the cream and butter; return to medium low heat until butter is melted. Serve immediately

Original Recipe from: www.allrecipes.com (recipe has been modified)