BEST SOFT CHOCOLATE CHIP COOKIES

Filed under Desserts
Ingredients
2 cups butter, room temperature
2 1/2 cups brown sugar
1 cup white sugar
1 tablespoon vanilla
4 eggs
1/4 cup sour cream
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
5 1/2 cups flour
4 cups (2 bags) chocolate chips

Directions

Preheat oven to 350 degrees.  Cream together butter and sugars for 5 minutes with an electric mixer on high speed. Add eggs and vanilla and beat 3 minutes more. Stir in sour cream, followed by salt, soda and baking powder. Blend in flour, 1 cup at a time. Stir in chocolate chips. Drop by teaspoonfuls onto ungreased cookies sheets and bake for 8-10 minutes or until just brown around the edges.

Let's Dish

This is one of the very first recipes I posted here at Let's Dish.  My sister-in-law Andrea took the original photo, and I thought it was about time to update it with one of my own.  Besides, it's a recipe well worth repeating.

I like my chocolate chip cookies soft and chewy, and I've experimented for years to come up with a recipe that I LOVE! I think this is it. These are even soft the next day, and the day after that . . . the secret is not to bake them too long. I recommend 8 minutes. Remove them from the oven just as they are starting to brown on top.  I like to scoop out the cookies portions and then freeze the dough. Whenever I have a cookie craving, I just pop the frozen dough onto a cookie sheet and in 10 minutes I have warm, freshly baked cookies. To prevent your pre-made cookie dough portions from sticking together, freeze them separately first (on cookie sheets or in a 9x13 pan) before transferring them to their final storage container.  This does make a lot (5-6 dozen) so feel free to half the recipe.  Of course, in a house full of hungry boys, this recipe only makes about a week's supply!

Who Dished It Up First
This started out as the recipe for Mrs. Fields Chocolate Chip Cookies that circulated years ago, but I've made a few adjustments to achieve chocolate chip cookie perfection!

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HAM AND PASTA SKILLET

Filed under Main Dishes
Ingredients
12 ounces uncooked pasta
3 tablespoons olive oil
1 tablespoon butter
2-3 cups fully cooked ham, diced
1 red pepper, diced
1/2 medium onion, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 1/2 cups chicken broth
1 tablespoon lemon juice
3/4 cup shredded Parmesan cheese

Directions
Cook pasta according to package directions until just al dente.  Meanwhile, heat butter and olive oil over medium heat until butter is melted. Add pepper, onion, and garlic and cook until vegetables are tender, about 5 minutes. Add ham, basil and oregano and continue to cook, stirring occasionally, for another 2-3 minutes. Stir in broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for about 10 minutes or until liquid is reduced by half.  Stir drained pasta into ham and vegetable mixture. Add 1/2 cup parmesan cheese and toss. Sprinkle parsley and remaining parmesan cheese over the top of the pasta. Serve immediately.

Let's Dish
Whenever I make a ham (which is about twice a year) I always have leftovers.  Lots and lots of leftovers. Well, I think I've found a new favorite leftover ham recipe!  So many ham recipes have fattening, creamy sauces (which I love) so it's nice to find something a little lighter.  This has lots of flavor and is quick and easy.  Everyone in my family loved it.  It would also be good with chicken, or as a vegetarian dish with the addition of more vegetables.  Tip: Dice up leftover ham and freeze it.  Then it's ready to throw right in to dishes like this.

Who Dished It Up First
Adapted from Mel's Kitchen Cafe.

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KEY LIME CHEESECAKE

Filed under Desserts
Ingredients
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
4 (8 oz.) packages cream cheese, softened
1 1/4 cups white sugar
1 tablespoon cornstarch
4 eggs
1 tablespoon grated lime zest
2/3 cup lime juice

Directions
Preheat oven to 300 degrees. Combine graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch spring form pan; refrigerate. In a large bowl, beat with an electric mixer the cream cheese, sugar, lime zest, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust. Bake for 55 to 65 minutes, or until set. Turn oven off, and let cheesecake stand in oven for one hour with the door open at least 4 inches. Remove from oven and refrigerate until chilled.

Let's Dish
This is one of my favorite cheesecakes to make.  When it comes to cracking, I always do better with recipes that call for a bit of flour or cornstarch, like this one does.  Another trick that can help prevent cracking is to place a shallow pan of water on the lower rack during baking.  It also helps to grease your pan, as cracking often occurs as the cheesecake cools and pulls away from the sides of the pan.  Having said all that, my cheesecakes still crack often.  But once you slice them and put a dollop of whipped cream on top, no one is the wiser.  This is a very refreshing cake, perfect for Spring.  I often serve it at Easter time.

Who Dished It Up First
Adapted from allrecipes.com

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EGG SALAD

Filed under Salads
Ingredients
6 large eggs, hard boiled, cooled and finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped red pepper
1/4 cup chopped green onion
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper, to taste

Directions
Mix the eggs, celery, red pepper, green onion, mayonnaise, lemon juice and Dijon mustard together.  Season with salt and pepper, to taste.  Serve between slices of bread, sandwich style.

Let's Dish
With Easter just around the corner, I'm expecting to have an excess of hard boil eggs.  If I don't use them to make Deviled Eggs, then I'll be using them for egg salad.  Of course, you don't have to make sandwiches out of your egg salad.  Eating it straight from the bowl is perfectly acceptable too.  You can find instructions for making hard boiled eggs here.

Who Dished It Up First
I'm sure there are a million different recipes out there for egg salad.  This is my version.

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CHEWY LIME SUGAR COOKIES WITH TOASTED COCONUT

Filed under Desserts
Ingredients
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of one large lime, finely minced
3 tablespoons lime juice
½ cup unsweetened toasted coconut
1/2 cup sugar for rolling cookies

Directions
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or grease lightly with non-stick cooking spray. In a medium bowl, stir together flour, baking soda, baking powder and salt. Set aside.  With a mixer, beat together the butter and sugar until smooth and very fluffy. Beat in egg, vanilla extract, lime juice and lime zest. Gradually blend in the dry ingredients and toasted coconut. Roll rounded teaspoonfuls of dough into balls, then roll in sugar. Place on prepared cookie sheets about 1 1/2 inches apart.  Bake for 8 to 10 minutes, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Let's Dish
I was so excited when I came across this recipe.  I'd been looking for a simple Easter/Spring cookie that didn't require me to roll out dough and frost cookies.  These fit the bill perfectly. They have a subtle lime flavor and the texture of the toasted coconut is suprisingly good.  I'll be honest, I wasn't sure if I'd like the coconut, but I love it! I'll definitely be making these again.  Makes about 3 dozen cookies.

Who Dished It Up First
Adapted from My Baking Addiction.
 
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SNICKERDOODLE BUNDT CAKE

Filed under Desserts
Ingredients
2 teaspoons ground cinnamon
1 cup white sugar
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla
1 cup sour cream

Directions
In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon; mix well.  Preheat oven to 325 degrees.   Generously spray a 9-inch Bundt pan with cooking spray, being careful to cover all the nooks and cranies, as well as the center tube. Gently dust the entire inside of the pan with about 1/3 cup of the cinnamon and sugar mixture, set the rest aside.

Sift together the flour, baking powder, baking soda and salt. Set aside. Beat just the butter on medium speed for one minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar. Mix for 2 minutes until the mixture is light brown and uniform in color. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.  Spread half of the batter into the prepared pan. Sprinkle with 1/2 of the remaining cinnamon sugar mixture Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

Let's Dish
This is one of the best cakes I've made in a long time.  Maybe one of the best cakes ever! It certainly didn't last long around here.  My kids were eating it for breakfast.  Okay, I might have had a slice for breakfast myself.  I've tried a lot of variations on the snickerdoodle, and I think this one is my favorite.  Just be sure to grease your pan really well so the cinnamon and sugar topping doesn't stick.  No frosting required!

Who Dished It Up First
I first saw this cake at Apples and Twinkies, and adapted the recipe I found at Dozen Flours.

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GREEN CHILE FRITTATA

Filed under Breakfast and Brunch
Ingredients
10 eggs, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Dash of pepper
1/2 teaspoon red pepper flakes
1 (7 oz.) can diced green chile peppers, drained
1 (16 oz.) container low-fat cottage cheese
1 cup shredded cheddar cheese
1/4 cup melted butter

Directions
Preheat oven to 400 degrees.  Lightly grease a 9x13 inch baking dish. In a large bowl, mix the eggs, flour, baking powder, salt, pepper and red pepper flakes. Stir in the green chile peppers, cottage cheese, cheddar cheese, and melted butter. Pour into the prepared baking dish. Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.

Let's Dish
This is one of my favorite egg dishes.  It's easy to prepare, has great flavor, and even my picky eaters enjoy it.  It's great for breakfast and brunch, but I find myself serving it just as often for dinner.  We like to garnish it with sour cream and salsa verde.  The leftovers reheat well in the microwave.

Who Dished It Up First
Adapted from allrecipes.com

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CORNBREAD CRUSTED CHICKEN WITH JALAPENO POPPER SAUCE

Filed Under Main Dishes
Ingredients
4 boneless, skinless chicken breast halves
1 egg, beaten
1 cup yellow cornmeal
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon salt
3 slices of bacon, chopped
3 jalapenos, seeded and chopped
Salt and pepper to taste
2 cloves garlic, minced
2 cups chicken broth
8 ounces cream cheese, softened
3/4 cup shredded cheddar cheese

Directions
In a medium skillet, fry bacon until crisp; drain on paper towels.  Combine cornmeal, chili powder, cumin, and salt on a rimmed plate. Dip each chicken breast in beaten egg, then in cornmeal mixture. Shallow-fry in vegetable oil in a large skillet until coating is crisp and juices run clear. Remove from skillet, drain on paper towels, and keep warm.

Add jalapenos to the same skillet that was used to cook the bacon; season with salt and pepper, and cook until softened. Add garlic and cook and stir for 30 seconds or until fragrant. Stir in chicken broth, using a wooden spoon to deglaze the pan. Bring to a boil. Add cream cheese and stir until melted and smooth. Stir in shredded cheese and reserved bacon, stirring until the cheese in melted.  Top chicken with sauce and serve.

Let's Dish
The jalapeno popper sauce is definitely the star of this show!  I love breaded chicken, but I think this sauce would be fabulous over plain old grilled chicken.  I'm even considering just making the sauce and calling it soup!  You can always cut back on the jalapenos if you're worried about heat, although if they're seeded, I don't think three is too many.  And it never hurts to throw in a few more slices of bacon!

Who Dished It Up First
Adapted from Cassie Craves.

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NANAIMO BARS

Filed under Desserts, Holidays
Ingredients
1/4 cup sugar
5 tablespoons cocoa powder
1 cup + 2 tablespoons butter, softened
1 egg, beaten
1 1/4 cup graham cracker crumbs
1/2 cup finely chopped walnuts or pecans
1 cup sweetened flaked coconut
2 1/2 tablespoons milk
2 tablespoons vanilla instant pudding powder
2 cups powdered sugar
4 ounces semi-sweet chocolate

Directions
Combine the sugar, cocoa and 1/2 cup butter in a saucepan over medium-low heat.  Stir until butter is melted and everything is well blended.  Remove from heat and quickly stir in beaten egg.  Stir in graham cracker crumbs, nuts and coconut.  Press mixture firmly into a lightly greased, 8-inch square pan.  Refrigerate for one hour.  Meanwhile, beat the milk, pudding powder, powdered sugar and 1/2 cup butter with an electric mixer until light and fluffy.  Spread over chilled base.  Refrigerate for 30 minutes.

Melt the chocolate with the remaining 2 tablespoons of butter in a small saucepan over low heat.  Remove from heat and cool for 5 minutes.  Pour over bars and spread evenly.  Return to refrigerator for at least 30 minutes before cutting into bars.

Let's Dish
Until I married my Canadian husband, I'd never heard of Nanaimo bars.  As luck would have it, we spent the first five years of our marriage in Victoria, British Columbia, about an hour south of Nanaimo, the town these bars are named for.   Despite the name, these unique bars are popular all over Canada.  Since moving to the United States over 10 years ago, I've tried several Nanaimo Bar recipes.  This is the first one that actually tastes like the bars that were so readily available in every grocery store in Canada.  When we try to describe Nanaimo Bars to our friends here, we usually refer to all of the chocolate and butter.  How could you go wrong with that combination?  Now we can have Nanaimo Bars whenever the craving strikes!

Who Dished It Up First
Adapted from The Ultimate Shortcut Cookie Book.

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SLOW COOKER THAI PEANUT PORK

Filed Under Main Dishes
Ingredients
1 (2 pound) pork loin
1 cup low-sodium teriyaki sauce
4 tablespoons rice vinegar
2 teaspoons chili sauce
1/2 teaspoon ground ginger
3-4 cloves garlic, minced
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
2 cups snow peas
2/3 cup creamy peanut butter
1 cup chopped green onions
1/2 cup chopped roasted peanuts
2-3 limes, cut into wedges
Cooked rice or rice noodles

Directions
Lightly grease a slow cooker with non-stick cooking spray.  Place pork loin in slow cooker.  In a medium bowl, stir together the teriyaki sauce, rice vinegar, chili sauce, ginger and garlic. Pour the teriyaki mixture over the pork loin.  Cover and cook on low for 4-5 hours. Remove the pork from the slow cooker and shred with two forks.  Whisk the peanut butter into the juices in the slow cooker. Return the pork to the slow cooker, along with the sliced peppers and snow peas and cook for 30-60 minutes more, until vegetables are tender but still crisp. Serve over rice or noodles with green onions, peanuts and lime wedges to garnish.

Let's Dish
I'm fairly certain, being made in a slow-cooker, that this is not authentic Thai cuisine.  But it's so good, I just can't bring myself to care.  I'm sure you could prepare it more traditionally, without the slow-cooker, but I love the ease and convenience of throwing it in the Crock Pot and not having to fuss over it too much.  I don't think it's too spicy, but you can always start with one teaspoon of chili sauce (found in the Asian section of most grocery stores) if you're worried.  You can also use red pepper flakes as a subsitution.  You can also switch up the vegetables to suit your tastes.  I will say that my husband is not a peanut butter fan, so this isn't his favorite dish, but I love it! I usually sneak an entire meal's worth from the pot before we even sit down to dinner.

Who Dished It Up First
Adapted from allrecipes.com

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