“I made smaller cookies than the recipe defines, and these were baked for 17 minutes at 350 degrees F.  Next time I’ll try 16.5 minutes.  A couple of good tricks are to use parchment paper or baking mats, to use thin silver cookie sheets rather than air-bake pans, and to make sure the baking powder is no older than nine months.”

2 C. minus 2 T. (8-1/2 ounces) cake flour
1-2/3 C. (8-1/2 ounces) bread flour
1-1/4 tsp. baking soda
1-1/2 tsp. baking powder
1-1/2 tsp. coarse salt
2-1/2 sticks (1-1/4 C.) unsalted butter
1-1/4 C. (10 oz.) light brown sugar
1 C. plus 2 tablespoons (8 oz.) granulated sugar
2 large eggs
2 tsp. natural vanilla extract
1-1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt

1. 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. 2. Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
3. 3. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
4. 4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
5. 5. Scoop 6 3-1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

   Note: Disks are sold at Jacques Torres Chocolate (www.jacquestorres.com); Valrhona féves (oval-shaped chocolate pieces) are available at Whole Foods.

   Makes 1-1/2 dozen 5-inch cookies
   Time: 45 minutes, plus at least 24 hours for chilling

12 oz. multigrain elbow macaroni
1 head cauliflower, roughly chopped
4 slices multigrain bread, torn
1/2 C. flat-leaf parsley, chopped
3 T. olive oil
Kosher salt and black pepper
1 onion, finely chopped
1 1/2 C. grated extra-sharp Cheddar (6 oz)
1 1/2 C. reduced-fat sour cream
1/2 C. percent milk
1 T. Dijon mustard

1. Heat oven to 400º F.
2. Cook the pasta according to the package directions, adding cauliflower during the last 3 minutes of cooking time; drain.
3. Meanwhile, pulse the bread in a food processor until coarse crumbs form.  Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
4. Return the pasta pot to medium heat and add the remaining tablespoon of oil.  Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft,  5 to 7 minutes.  Mix in pasta, cauliflower, cheese, sour cream, milk and mustard.
5. Transfer to a shallow 3-quart baking dish, sprinkle with bread crumbs, and bake until golden brown, 12 to 15 minutes.

Hands-on time: 15 minutes
Total Time: 45 minutes
Serves: 6

3 skinless boneless chicken breasts
1/2 tsp. olive oil
1/2 tsp. minced garlic
1/4 tsp. ground cumin
2 (14.5) cans chicken broth
1 C. frozen corn kernels
1 C. chopped onion
1/2 tsp. chili powder
1 T. lemon juice
1 C. chunky salsa
8 oz. corn tortilla chips
1/2 c. shredded Monterrey jack/pepper jack cheese (optional)

Directions:

1. In a large pot over medium heat, saute the chicken in the oil for 5 min.
2. Add the garlic & cumin and mix well.
3. Then add the broth, corn, onion, chili powder, lemon juice, & salsa.
4. Reduce heat to low and simmer for about 20-30 minutes.
5. Break up some tortilla chips into individual bowls* and pour soup over chips.
6. Top with cheese and a little sour cream.

* We used the chips to eat the soup (instead of spoons) rather than break them into our bowls.

NOTE – The recipe doesn’t call for it, but we added one can of black beans – drained and rinsed.

1 1/2 lb. browned ground beef
1/2 medium onion, chopped
1 can – chicken gumbo soup
1 1/2 T. mustard
1 T. ketchup

Simmer for 30 minutes and serve.

3/4 C. uncooked wild rice
6 C. chicken broth
1 1/2 C. chopped carrots
1/2 C. chopped celery
1/2 C. chopped onion
3 T. butter
1/2 C. all purpose flour
1/4 tsp. salt
1/4 tsp. ground black pepper
1 1/2 to 2 C. whipping cream or half and half
2 C. chopped cooked chicken

In a large pot, combine six cups chicken broth, wild rice, carrots, onion and celery.  Bring to a boil, reduce heat. Simmer covered for one hour or until rice is tender.  Melt the butter in a medium saucepan.  Then add the four, salt and pepper.  Stir until thickened, then add the whipping cream (or half and half if you are looking for less fat), and stir until thickened and all the lumps are out.  Stir whipping cream mixture into rice mixture.  Stir in chicken.  Heat through, then serve.

1 box jumbo shells
1 lb. ground beef
1/2 lb. Italian sausage
1 small onion – chopped
1 medium pkg. shredded mozzarella cheese
1 small pkg. shredded Italian 5 blend cheese
2 lg. can Hunts 4 cheese spaghetti sauce
2-3 tsp. Grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
4-5 tsp. oregano
3-4 shakes of parsley flakes

1. Cook noodles according to package.  Drain with cold water and let cool.
2. Brown meat and onion
3. Add salt, pepper and oregano
4. Cook until the meat is browned and the onion is clear
5. Drain grease off meat mixture
6. Add 2 cups sauce and 1 cup of each type of cheese to meat mixture and mix together until cheese is partially melted
7. Cover bottom of 9 x 13 baking dish with sauce
8. Stuff shells with mixture and place in baking dish
9. Cover with remaining shredded cheese
10. Cover with remaining spaghetti sauce
11. Sprinkle with Parmesan cheese and parsley flakes
12. Cover with foil and bake at 350 degrees for 1 hour.
13. Remove foil and bake for additional 5-10 minutes

NOTE — Make sure that noodles remain covered with sauce while baking

1 lb. ground beef
1/2 C. chopped onion
1/4 C. chopped green pepper
1 pkg. Italian style spaghetti sauce mix (Shilling Brand)
1 – 16 oz. can whole tomatoes
1 – 6 oz. can tomato paste
3/4 C. water
Velveeta Cheese
3/4 box Rigatoni Noodles

1. Fry hamburger, onion and green peppers together.
2. Boil noodles.
3. Combine hamburger with paste, tomatoes, sauce mix and water.
4. Stir into noodles.
5. Layer with Velveeta in casserole pan.
6. Bake at 350º for approximately 35 minutes covered.

One medium sized pumpkin
Salt
Olive oil

1. Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3. Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

2 1/2 lbs. sweet potatoes
4 T. butter
1/4 C. maple syrup
2 T. brown sugar
1/3 C. pecan halves
1 1/2 C. mini marshmallows

Place sweet potatoes and water to cover. Heat to boiling. Reduce heat; cover and simmer 25-30 minutes, or until tender. Drain potatoes and cool slightly. Peel under cold water. Cut into large chunks, and place in 8 x 8 casserole. Preheat oven to 350.

In a small saucepan, melt butter. Stir in syrup and sugar over low heat for 3-5 minutes. Sprinkle nuts over sweet potatoes and top with syrup mixture. Bake 25 minutes. Top with marshmallows. Bake 5-7 minutes.

1/2 C. butter, softened
1 C. sugar
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1 large egg
1/2 tsp. vanilla
1 1/2 C. all purpose flour

4 T. granulated sugar
1 1/2 tsp. cinnamon

Preheat oven to 375 degrees.  In a mixing bowl, beat the butter on medium speed for 30 seconds.  Add the 1 C. sugar, baking soda, and cream of tartar.  Beat until combined, scraping sides of bowl occasionally.  Beat in the egg and vanilla until well blended.  Beat in as much flour as you can with the mixer, and stir in remaining flour.

Cover with plastic wrap and chill for 1 hour.

Combine the 4 T. sugar and 1 1/2 tsp. cinnamon.  Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden.  Transfer cookies to a wire rack to cool.