Recipes
Go4 Girl's Go-To Meatballs
1 lbs (500 g) ground beef
1 egg
1/4 cup breadcrumbs or panko
1/4 cup parmesan cheese
1/2 tsp oregano
1/2 tsp basil
1/4 tsp salt and pepper
Place all ingredients in a bowl and mix with your hands or a spoon.
Roll tablespoon into a ball.
Bake in the oven at 425 for 15 minutes.
OR
You can drop directly into your bubbling sauce and they will be moist and juicy.
1 egg
1/4 cup breadcrumbs or panko
1/4 cup parmesan cheese
1/2 tsp oregano
1/2 tsp basil
1/4 tsp salt and pepper
Place all ingredients in a bowl and mix with your hands or a spoon.
Roll tablespoon into a ball.
Bake in the oven at 425 for 15 minutes.
OR
You can drop directly into your bubbling sauce and they will be moist and juicy.
Go4 Girl's Spanish Paella
1 fiora pepper
1 onion or a piece of leek
1 tomato
300 g fish bones
5-6 head prawns with shells on
8 mussels (cleaned)
12 clams (cleaned)
1 cuttlefish or squid (cut into squares or rings)
850 ml fish stock
2 cloves of garlic (finely chopped)
2 grated tomatoes
1 tsp paprika
100 g green beans/peas
1 small red pepper (seeded and chopped)
A pinch of saffron powder
Olive oil
Salt to taste
Fish Stock
It's so important to prepare a good fish stock when cooking paella. You can use any white fish or just it's bones and heads. We like using monkfish bones but you can use any non-oily fish. Stir-fry 1 some prawn heads and squash them to get all their flavour. When the head prawns are golden add one fiora peppers (seeded), lower the head and cook for 1 minute until you can smell its delicate aroma. Then add the monkfish bones, one peeled onion or leek, one tomatoe and 1 litre of water. Let it cook for maximum 30 minutes. Strain it using a colander and you will get a wonderful fish stock to make paella.
Paella
Heat 3 tbsp of olive oil in paella pan, fry the prawns for a minute and leave them to one side. In the same pan fry the cuttlefish/squid for 2 minutes. Add the red pepper, green beans and clams and cook for 2 minutes more. Then add the garlic and the grated tomatoes and cook until it becomes brown. Put the paprika, saffron and rice in the pan and cook for a minute before adding the (boiling) fish stock.
Cook on a high heat for 5 minutes, then reduce the heat and cook for another 10 minutes. Then put the prawns back into the pan and mussels (already cooked) cook for 5 minutes more and removed from the heat. Leave the dish to rest for 5 minutes before serving covered with a clean kitchen rag, serve and enjoy it!
1 onion or a piece of leek
1 tomato
300 g fish bones
5-6 head prawns with shells on
8 mussels (cleaned)
12 clams (cleaned)
1 cuttlefish or squid (cut into squares or rings)
850 ml fish stock
2 cloves of garlic (finely chopped)
2 grated tomatoes
1 tsp paprika
100 g green beans/peas
1 small red pepper (seeded and chopped)
A pinch of saffron powder
Olive oil
Salt to taste
Fish Stock
It's so important to prepare a good fish stock when cooking paella. You can use any white fish or just it's bones and heads. We like using monkfish bones but you can use any non-oily fish. Stir-fry 1 some prawn heads and squash them to get all their flavour. When the head prawns are golden add one fiora peppers (seeded), lower the head and cook for 1 minute until you can smell its delicate aroma. Then add the monkfish bones, one peeled onion or leek, one tomatoe and 1 litre of water. Let it cook for maximum 30 minutes. Strain it using a colander and you will get a wonderful fish stock to make paella.
Paella
Heat 3 tbsp of olive oil in paella pan, fry the prawns for a minute and leave them to one side. In the same pan fry the cuttlefish/squid for 2 minutes. Add the red pepper, green beans and clams and cook for 2 minutes more. Then add the garlic and the grated tomatoes and cook until it becomes brown. Put the paprika, saffron and rice in the pan and cook for a minute before adding the (boiling) fish stock.
Cook on a high heat for 5 minutes, then reduce the heat and cook for another 10 minutes. Then put the prawns back into the pan and mussels (already cooked) cook for 5 minutes more and removed from the heat. Leave the dish to rest for 5 minutes before serving covered with a clean kitchen rag, serve and enjoy it!
Go4 Girl's Peanut Butter & Jelly Cookies
*If you want to use regular peanut butter, reduce butter by 2 tbsp (30 mL) and brown sugar by ¼ cup (60 mL)
½ cup unsalted butter, softened
½ cup packed brown sugar
¼ cup granulated sugar
1 egg
½ tsp vanilla
2/3 cup natural peanut butter
1 ½ cups all-purpose flour
½ baking soda
¼ tsp salt
½ grape jelly
In large bowl, beat together butter, brown sugar and granulated sugar until fluffy, beat in egg and vanilla. Beat in peanut butter.
Whisk together flour, baking soda and salt, stir into peanut butter mixture in 2 additions.
Drop by level tablespoons (15 mL), about 2 inches (5 cm) apart, onto greased or parchment paper – lined baking sheets. With floured fork, press each to make crisscross pattern and flatten to ½ inch (2 cm) thickness. With a back of a small spoon, make indent in centre of each, fill each with about ½ tsp (2 mL) jelly.
Bake in 350 degree F oven until golden on bottoms and edges are browned, 10 to 12 minutes. Let cool on pans on racks.
½ cup unsalted butter, softened
½ cup packed brown sugar
¼ cup granulated sugar
1 egg
½ tsp vanilla
2/3 cup natural peanut butter
1 ½ cups all-purpose flour
½ baking soda
¼ tsp salt
½ grape jelly
In large bowl, beat together butter, brown sugar and granulated sugar until fluffy, beat in egg and vanilla. Beat in peanut butter.
Whisk together flour, baking soda and salt, stir into peanut butter mixture in 2 additions.
Drop by level tablespoons (15 mL), about 2 inches (5 cm) apart, onto greased or parchment paper – lined baking sheets. With floured fork, press each to make crisscross pattern and flatten to ½ inch (2 cm) thickness. With a back of a small spoon, make indent in centre of each, fill each with about ½ tsp (2 mL) jelly.
Bake in 350 degree F oven until golden on bottoms and edges are browned, 10 to 12 minutes. Let cool on pans on racks.
Go4 Girl's Pizza Dough
5 cups flour, divided
1 cup Kraft 100% Parmesan Grated Cheese
1 tsp quick-rise instant yeast
½ tsp salt
2 cups cold water
¼ cup olive oil
Mix 4 cups flour, cheese, yeast and salt in large bowl. Add water and oil, stir until mixture forms a soft dough. Knead on lightly floured surface 5 min. or until dough is smooth and elastic, gradually adding remaining flour.
Cut dough into 4 pieces (Each piece is enough for a 12-inch pizza.) Spray each piece with cooking spray. If using immediately, cover desired number of dough pieces loosely with plastic wrap, let stand 15 min.
Place each remaining dough piece in separate re-sealable freezer plastic bag that has been sprayed with cooking spray. Seal bags, refrigerate up to 2 days or freeze up to 3 months. If freezing dough, thaw in refrigerator before using.
To make pizza: Heat oven to 450 degrees F. Roll dough into 12-inch circle on lightly floured surface. Press onto bottom of 12-inch pizza pan sprayed with cooking spray, stretching to fit. Let stand 10 min. Spread with desired sauce, top with desired toppings. Bake on bottom oven rack 17 to 18 min. or until crust is golden brown.
1 cup Kraft 100% Parmesan Grated Cheese
1 tsp quick-rise instant yeast
½ tsp salt
2 cups cold water
¼ cup olive oil
Mix 4 cups flour, cheese, yeast and salt in large bowl. Add water and oil, stir until mixture forms a soft dough. Knead on lightly floured surface 5 min. or until dough is smooth and elastic, gradually adding remaining flour.
Cut dough into 4 pieces (Each piece is enough for a 12-inch pizza.) Spray each piece with cooking spray. If using immediately, cover desired number of dough pieces loosely with plastic wrap, let stand 15 min.
Place each remaining dough piece in separate re-sealable freezer plastic bag that has been sprayed with cooking spray. Seal bags, refrigerate up to 2 days or freeze up to 3 months. If freezing dough, thaw in refrigerator before using.
To make pizza: Heat oven to 450 degrees F. Roll dough into 12-inch circle on lightly floured surface. Press onto bottom of 12-inch pizza pan sprayed with cooking spray, stretching to fit. Let stand 10 min. Spread with desired sauce, top with desired toppings. Bake on bottom oven rack 17 to 18 min. or until crust is golden brown.
Go4 Girl's Scallop Potatoes
6 Yukon Gold potatoes
1 Small onion sliced
Sauce
¼ cup butter
¼ cup all-purpose flour
1 tsp salt
½ tsp pepper
½ tsp pepper
½ tsp dried thyme or marjoram
2 ½ cups milk
Sauce
In saucepan, melt butter over medium heat. Add flour, salt, pepper and thyme; cook, stirring for 1 minute. Gradually whisk in milk; cook, whisking constantly for 5 to 8 minutes or until boiling and thickened. Set aside.
Peel and thinly slice potatoes. Layer one-third in greased 8” (2 L) square glass baking dish or casserole; spread half of the onions over top. Repeat layers. Arrange remaining potatoes over top. Pour sauce over top. Cover and bake in 350 degrees F oven for 1 hour. Uncover and bake for 30 minutes longer or until lightly browned and potatoes are tender. Let stand for 5 minutes before serving.
1 Small onion sliced
Sauce
¼ cup butter
¼ cup all-purpose flour
1 tsp salt
½ tsp pepper
½ tsp pepper
½ tsp dried thyme or marjoram
2 ½ cups milk
Sauce
In saucepan, melt butter over medium heat. Add flour, salt, pepper and thyme; cook, stirring for 1 minute. Gradually whisk in milk; cook, whisking constantly for 5 to 8 minutes or until boiling and thickened. Set aside.
Peel and thinly slice potatoes. Layer one-third in greased 8” (2 L) square glass baking dish or casserole; spread half of the onions over top. Repeat layers. Arrange remaining potatoes over top. Pour sauce over top. Cover and bake in 350 degrees F oven for 1 hour. Uncover and bake for 30 minutes longer or until lightly browned and potatoes are tender. Let stand for 5 minutes before serving.
Go4 Girl's Cherry Cheesecake French Toast
3 eggs
2/3 cup milk
2 tbsp granulated sugar
¼ tsp almond extract
1/3 cup light cream cheese, softened
1 tbsp amaretto or orange juice
8 slices egg bread (challah) or French bread (about V2 inch/1 cm thick)
1/3 cup cherry jam
¼ toasted slivered almonds (optional)
2 tbsp icing sugar (optional)
In large shallow bowl, whisk together eggs, milk, half of the granulated sugar and the almond extract; set aside.
In small bowl, mix cheese, remaining granulated sugar and amaretto; spread over bread. Spread cherry jam over 4 of the slices; sandwich with remaining bread, cheese side down, pressing firmly.
Dip each sandwich into egg mixture, turning to soak. Place on greased rimmed baking sheet; pour any remaining egg mixture over top. (Make-ahead: Cover and refrigerate for up to 12 hours.)
Bake in 375°F (190°C) oven, turning once, until golden, 25 minutes. Sprinkle with almonds and icing sugar (if using). Makes 4 servings.
2/3 cup milk
2 tbsp granulated sugar
¼ tsp almond extract
1/3 cup light cream cheese, softened
1 tbsp amaretto or orange juice
8 slices egg bread (challah) or French bread (about V2 inch/1 cm thick)
1/3 cup cherry jam
¼ toasted slivered almonds (optional)
2 tbsp icing sugar (optional)
In large shallow bowl, whisk together eggs, milk, half of the granulated sugar and the almond extract; set aside.
In small bowl, mix cheese, remaining granulated sugar and amaretto; spread over bread. Spread cherry jam over 4 of the slices; sandwich with remaining bread, cheese side down, pressing firmly.
Dip each sandwich into egg mixture, turning to soak. Place on greased rimmed baking sheet; pour any remaining egg mixture over top. (Make-ahead: Cover and refrigerate for up to 12 hours.)
Bake in 375°F (190°C) oven, turning once, until golden, 25 minutes. Sprinkle with almonds and icing sugar (if using). Makes 4 servings.
Go4 Girl's Raisin Oatmeal Cookies
Crisp or chewy, the choice is yours
3/4 cup butter, softened
1 cup lightly packed brown sugar
½ cup granulated sugar
1 egg
2 tbsp water
2 tsp vanilla
2/3 cup ROBIN HOOD Whole Wheat Flour or Substitute ROBIN HOOD All-Purpose Flour
¾ tsp baking soda
1 tsp cinnamon
3 cups ROBIN HOOD or OLD MILL Oats
1-1/2 cups SUN-MAID® Raisins
Cream butter, sugars, egg, water and vanilla together on medium speed of electric mixer until light and fluffy. Combine flour, baking soda and cinnamon. Add to creamed mixture, beating on low speed until blended. Stir in oats and raisins.
Drop dough by heaping tablespoonfuls onto greased baking sheets. Press flat for crisp cookies, leave mounded for chewy cookies.
Bake at 350°F for 12-15 minutes or until edges are golden brown.
DO NOT OVERBAKE. NUTRITIONAL TIP: ROBIN HOOD Whole Wheat Four contains the same amount of bran as nature puts in a kernel of wheat.
A 100 g (3/4 cup) serving contains 11 g of dietary fiber
3/4 cup butter, softened
1 cup lightly packed brown sugar
½ cup granulated sugar
1 egg
2 tbsp water
2 tsp vanilla
2/3 cup ROBIN HOOD Whole Wheat Flour or Substitute ROBIN HOOD All-Purpose Flour
¾ tsp baking soda
1 tsp cinnamon
3 cups ROBIN HOOD or OLD MILL Oats
1-1/2 cups SUN-MAID® Raisins
Cream butter, sugars, egg, water and vanilla together on medium speed of electric mixer until light and fluffy. Combine flour, baking soda and cinnamon. Add to creamed mixture, beating on low speed until blended. Stir in oats and raisins.
Drop dough by heaping tablespoonfuls onto greased baking sheets. Press flat for crisp cookies, leave mounded for chewy cookies.
Bake at 350°F for 12-15 minutes or until edges are golden brown.
DO NOT OVERBAKE. NUTRITIONAL TIP: ROBIN HOOD Whole Wheat Four contains the same amount of bran as nature puts in a kernel of wheat.
A 100 g (3/4 cup) serving contains 11 g of dietary fiber
Go4 Girl's Buttermilk Biscuits
1 cup of all-purpose flour
1 tbsp granulated sugar
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup cold butter
1 cup buttermilk
1 egg
In bowl, combine all dry ingredients and whisk together. Using pastry blender or 2 knives, cut in cold butter until mixture resembles coarse crumbs.
In separate bowl, whisk buttermilk and egg and pour over flour mixture and stir with form to make soft dough. With lightly floured hands and on floured surface, press dough into ball; knead gently 10 times. Pat into 10 x 7 inch rectangle and cut into 12 squares.
Place on parchment paper-lined or flour-dusted baking sheet. Bake in centre of 400 degree oven until golden (12-15 minutes).
1 tbsp granulated sugar
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup cold butter
1 cup buttermilk
1 egg
In bowl, combine all dry ingredients and whisk together. Using pastry blender or 2 knives, cut in cold butter until mixture resembles coarse crumbs.
In separate bowl, whisk buttermilk and egg and pour over flour mixture and stir with form to make soft dough. With lightly floured hands and on floured surface, press dough into ball; knead gently 10 times. Pat into 10 x 7 inch rectangle and cut into 12 squares.
Place on parchment paper-lined or flour-dusted baking sheet. Bake in centre of 400 degree oven until golden (12-15 minutes).
Go4 Girl's Hamburgers
500 gm Ground Beef
500 gm Ground Pork
2 eggs
1/3 cup breadcrumbs or Panko
1/2 cup Parmesan cheese
2 tsp garlic powder
2 tsp onion powder
2 tsp dried oregano
2 tsp dried parsley
1 tsp black pepper
2 tsp chili powder
2 tsp paprika
1 tsp sea salt
500 gm Ground Pork
2 eggs
1/3 cup breadcrumbs or Panko
1/2 cup Parmesan cheese
2 tsp garlic powder
2 tsp onion powder
2 tsp dried oregano
2 tsp dried parsley
1 tsp black pepper
2 tsp chili powder
2 tsp paprika
1 tsp sea salt
Place all ingredients in a large bowl and mix thoroughly...using your hands is the best.
Form into patties the size you want.
When formed take your pointer finger and create a hole in the center...this helps the burgers keep there shape on the BBQ.
Note: You can prepare the burgers ahead of time and freeze them, creating the hole in the center prior to freezing.
Form into patties the size you want.
When formed take your pointer finger and create a hole in the center...this helps the burgers keep there shape on the BBQ.
Note: You can prepare the burgers ahead of time and freeze them, creating the hole in the center prior to freezing.
Go4 Girl's Chocolate Fudge
1 pkg chocolate milk chips
1 pkg semi-sweet chocolate chips
1 tbsp margarine
1 can sweetened condensed milk
1 tbsp milk
1 tsp vanilla
Melt all in pot and stir over low heat until smooth. Pour into pan lined with foil and refrigerate 3 hours or overnight.
Turn over and flip out. Cut into squares.
1 pkg semi-sweet chocolate chips
1 tbsp margarine
1 can sweetened condensed milk
1 tbsp milk
1 tsp vanilla
Melt all in pot and stir over low heat until smooth. Pour into pan lined with foil and refrigerate 3 hours or overnight.
Turn over and flip out. Cut into squares.
Go4 Girl's Confetti Pepper Muffuletta
1 each sweet red, green and yellow pepper, finely diced
¼ cup chopped Kalamata or oil-cured black olives
3 tbsp chopped fresh parsley
2 tbsp drained capers
3 anchovy fillets, minced (or 4 tsp anchovy paste)
3 cloves garlic, minced
1 tsp dried oregano
2/3 cup extra virgin olive oil
1 round (8 inch) Italian or French loaf
4 oz thinly sliced salami
4 oz thinly sliced provolone or mozzarella cheese
4 oz thinly sliced mortadella or ham
In a bowl, combine peppers, olives, parsley, capers, anchovies, garlic and oregano; pour in oil and toss to combine. Cover and refrigerate overnight. Drain, reserving liquid.
Slice bread in half horizontally; hollow out insides, leaving 1 inch thick walls. Brush inside of bread with reserved liquid.
Spoon half of the pepper mixture into bottom shell. Layer with salami, provolone and mortadella, packing to edge of bread cavity. Top with remaining pepper mixture, mounting in center. Replace top half of bread; wrap well. Weigh down with can in refrigerator for 30 minutes or for up to 8 hours. Unwrap and cut into wedges.
Makes 8 servings.
¼ cup chopped Kalamata or oil-cured black olives
3 tbsp chopped fresh parsley
2 tbsp drained capers
3 anchovy fillets, minced (or 4 tsp anchovy paste)
3 cloves garlic, minced
1 tsp dried oregano
2/3 cup extra virgin olive oil
1 round (8 inch) Italian or French loaf
4 oz thinly sliced salami
4 oz thinly sliced provolone or mozzarella cheese
4 oz thinly sliced mortadella or ham
In a bowl, combine peppers, olives, parsley, capers, anchovies, garlic and oregano; pour in oil and toss to combine. Cover and refrigerate overnight. Drain, reserving liquid.
Slice bread in half horizontally; hollow out insides, leaving 1 inch thick walls. Brush inside of bread with reserved liquid.
Spoon half of the pepper mixture into bottom shell. Layer with salami, provolone and mortadella, packing to edge of bread cavity. Top with remaining pepper mixture, mounting in center. Replace top half of bread; wrap well. Weigh down with can in refrigerator for 30 minutes or for up to 8 hours. Unwrap and cut into wedges.
Makes 8 servings.
Go4 Girl's Easy Lasagna
8 oz lasagna noodles
1 pkg frozen chopped spinach, thawed and squeezed dry
2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
Meat Filling
8 oz Italian sausage
8 oz ground beef
1 each onion, carrot and stalk celery, chopped
4 cloves garlic, minced
1 1/2 tsp each, dried oregano and basil
Pinch hot pepper flakes
1 can (28 oz) tomatoes
1 can (14 oz) tomato sauce
1/4 tsp pepper
Cheese Filling
2 eggs
1/4 tsp each, pepper and nutmeg
2 cups cottage cheese
1 cup shredded mozzarella
1/2 cup freshly grated Parmesan cheese
Meat Filling
Remove sausage from casing; crumble meat. In Dutch oven, cook sausage and beef over medium-high heat, breaking up with spoon, for about 5 minutes or until no longer pink; remove to plate. Spoon off all but 1 tbsp of fat from pot.
Add onion, carrot, celery, garlic, oregano, basil and hot pepper flakes; cook, stirring, for 3 to 5 minutes or until softened. Add tomatoes, tomato sauce and meat; bring to boil. Reduce heat and simmer, breaking up tomatoes and stirring often, for 20 to 25 minutes or until thickened. Add pepper.
Cheese Filling
In bowl, whisk together eggs, pepper and nutmeg. Blend in cottage cheese, mozzarella and Parmesan.
Meanwhile, in large pot of boiling salted water, cook noodles for 6 to 8 minutes or until almost tender. Drain and cool in cold water. Remove and arrange in single lawyer on damp tea towel.
Spread 1 cup of meat filling as a base in greased 13" x 9" baking dish. Top with one-third of the noodles in single layer; spread with one-third of the remaining cheese filling, than half of the spinach. Starting with noodles, repeat layers once.
Top with remaining noodles; spread with remaining meat filling. Sprinkle with mozzarella and Parmesan. Cover loosely with foil.
Bake in 375 degree F oven for 20 minutes. Uncover and bake for 20 to 25 minutes longer or until bubbling and heated through. Let stand for 10 minutes before serving. Makes 8 servings.
1 pkg frozen chopped spinach, thawed and squeezed dry
2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
Meat Filling
8 oz Italian sausage
8 oz ground beef
1 each onion, carrot and stalk celery, chopped
4 cloves garlic, minced
1 1/2 tsp each, dried oregano and basil
Pinch hot pepper flakes
1 can (28 oz) tomatoes
1 can (14 oz) tomato sauce
1/4 tsp pepper
Cheese Filling
2 eggs
1/4 tsp each, pepper and nutmeg
2 cups cottage cheese
1 cup shredded mozzarella
1/2 cup freshly grated Parmesan cheese
Meat Filling
Remove sausage from casing; crumble meat. In Dutch oven, cook sausage and beef over medium-high heat, breaking up with spoon, for about 5 minutes or until no longer pink; remove to plate. Spoon off all but 1 tbsp of fat from pot.
Add onion, carrot, celery, garlic, oregano, basil and hot pepper flakes; cook, stirring, for 3 to 5 minutes or until softened. Add tomatoes, tomato sauce and meat; bring to boil. Reduce heat and simmer, breaking up tomatoes and stirring often, for 20 to 25 minutes or until thickened. Add pepper.
Cheese Filling
In bowl, whisk together eggs, pepper and nutmeg. Blend in cottage cheese, mozzarella and Parmesan.
Meanwhile, in large pot of boiling salted water, cook noodles for 6 to 8 minutes or until almost tender. Drain and cool in cold water. Remove and arrange in single lawyer on damp tea towel.
Spread 1 cup of meat filling as a base in greased 13" x 9" baking dish. Top with one-third of the noodles in single layer; spread with one-third of the remaining cheese filling, than half of the spinach. Starting with noodles, repeat layers once.
Top with remaining noodles; spread with remaining meat filling. Sprinkle with mozzarella and Parmesan. Cover loosely with foil.
Bake in 375 degree F oven for 20 minutes. Uncover and bake for 20 to 25 minutes longer or until bubbling and heated through. Let stand for 10 minutes before serving. Makes 8 servings.
Go4 Girl's Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 tsp pure vanilla extract
2 cups semisweet chocolate chips
Preheat oven to 300 degrees F. In medium bowl combine flour, soda and salt. Mix well with wire whisk. Set aside.
In a large bowl with an electric mixer blend sugars at medium speed. Ad butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix.
Add the flour mixture and chocolate chips, and blend at low speed until just mixed. Do not overmix.
Drop by rounded tablespoons onto an ungreased cookie sheet, 2" apart. Bake 22-24 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.
1/2 tsp baking soda
1/4 tsp salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 tsp pure vanilla extract
2 cups semisweet chocolate chips
Preheat oven to 300 degrees F. In medium bowl combine flour, soda and salt. Mix well with wire whisk. Set aside.
In a large bowl with an electric mixer blend sugars at medium speed. Ad butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix.
Add the flour mixture and chocolate chips, and blend at low speed until just mixed. Do not overmix.
Drop by rounded tablespoons onto an ungreased cookie sheet, 2" apart. Bake 22-24 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.
Go4 Girl's Quesadilla
Filling
Place 1 lb boneless skinless chicken breasts on greased grill over medium-high head or under broiler, cook, turning once, for 15 minutes or until no longer pink inside. Slice and place in bowl; add ½ cup finely chopped drained oil-packed sun-dried tomatoes.
Place 8 large flour tortillas on work surface and assemble accordingly. Spread ½ cup pesto over tortilla to cover completely. Spoon filling on half of each. Sprinkle filling with 1 cup shredded asiago cheese; fold tortilla over top.
Bake on baking sheet in 400 degree F oven for 10 minutes per side OR cook in skillet over medium heat for 3 minute per side OR grill over medium heat for 4 minutes per side or until golden and cheese is melted. Makes 4 servings.
Place 1 lb boneless skinless chicken breasts on greased grill over medium-high head or under broiler, cook, turning once, for 15 minutes or until no longer pink inside. Slice and place in bowl; add ½ cup finely chopped drained oil-packed sun-dried tomatoes.
Place 8 large flour tortillas on work surface and assemble accordingly. Spread ½ cup pesto over tortilla to cover completely. Spoon filling on half of each. Sprinkle filling with 1 cup shredded asiago cheese; fold tortilla over top.
Bake on baking sheet in 400 degree F oven for 10 minutes per side OR cook in skillet over medium heat for 3 minute per side OR grill over medium heat for 4 minutes per side or until golden and cheese is melted. Makes 4 servings.