Thursday, October 29, 2009

Mrs. Fields Chocolate Chip Cookies


2 1/2 cups all−purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips, (12 oz.)


Preheat oven to 300F.

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.

Add 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 ships, and blend at low speed until just mixed. Do not overmix.

Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.

Bake 22−24 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.

Makes: 12 cookies

Source: Top Secret Recipes

Kenny Rogers BBQ Sauce


1 cup Applesauce
1/2 cup Heinz ketchup
1 1/4 cups Light brown sugar, packed
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon


In heavy saucepan bring mixture to boil.

Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved.

Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered.

Transfer to top of double boiler over simmering water if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days.

Sauce freezes well.

Source: Top Secret Recipes

Double Tree Hotel Chocolate Chip Cookies


2 cups flour
1/2 tsp. baking soda
1/4 tsp salt
1 cup oats (uncooked)
3/4 cup sugar
3/4 cup Dark Brown sugar
1 cup butter, softened
2 large eggs
2 tsp. vanilla
1 tsp. lemon juice
12 oz. chocolate chips
1 1/2 cup walnuts


Preheat oven to 375 degrees.

Lightly grease cookie sheets.

Place the butter in a large bowl and cream lightly with an electric mixer.

Add the sugars and beat on medium speed for about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice and mix

In a separate bowl, stir together the flour, oatmeal, baking soda, and salt. Add to the creamed butter mixture and stir well to blend. Add chocolate chips and walnuts and stir to combine.

Using a 1/4 cup measure or a 2−oz ice cream scoop, drop the batter on the cookie sheets, leaving 2 −3 inches between each cookie.

Bake for 13 − 15 minutes or until lightly browned around the edges. Remove from the cookie sheets and cool on wire racks.

Source: Top Secret Recipes

Greek Lemon Chicken


2 1/2 lb whole chicken
2 tbsp kosher salt
1/4 cup olive oil
Juice from one lemon
5 cloves of garlic - peeled and minced
1 tsp chopped fresh oregano
3 tsp freshly ground black pepper
2 sprigs rosemary
1 lemon cut into 8 pieces


In a bowl, combine garlic, salt, olive oil, lemon juice, oregano and ground pepper.

Rinsed chicken interior and exterior and pat dry.

Brush on all sides with garlic mixture. Place remaining ingredients in chicken cavity with a sprig of rosemary and closed the opening with toothpicks.

Tie legs together, cover and place in the refrigerator for 30 minutes.

Pre-heat oven to 425 degrees F.

Place chicken in the baking dish and roast in the oven for 50 minutes.

Strip needles from remaining rosemary sprig, chopped and sprinkle onto chicken 5 minutes before its done roasting.

To serve: Cut chicken into 4 pieces and garnish with lemon.

Source: Beyond Chicken

Brownies (Chocolate Peanut Butter)


3/4 cup Flour
1 Tbs Plus
1 tsp Unsweetened cocoa
1 tsp Baking powder
1/8 tsp Salt
3 Eggs
1/4 cup Plus
1 Tbs peanut butter
1 tsp Vanilla extract
1 Tbs Vegetable oil
1/4 cup Plain lowfat yogurt
12 tsp Sugar


Preheat oven to 350.

In a small bowl, combine flour, cocoa, baking powder and salt.

In another bowl, combine remaining ingredients.

Beat on low speed until well blended. Stir in dry ingredients by hand until well moistened.

Place in 8-inch square pan that has been sprayed with a nonstick cooking spray.

Bake 15 minutes. Cool in pan, cut into squares to serve.

Servings: 8

Source: Brownies Greats

Best Ever Brownies


1/2 cup Butter
2 oz Chocolate, 2 sqrs (unsweet)
1 cup Sugar, granulated
2 Eggs, beaten
1 tsp Vanilla extract, pure
1/2 cup Flour, all-purpose
1/4 tsp Salt
1 cup Walnuts, coarsely chopped
1 cup Dates or raisins, chopped


Melt the butter and chocolate together over hot water in a double boiler.

When melted, remove from heat and add the other ingredients in the order given.

Spread in a buttered 8 or 9" pan and bake in a 325 degree oven for -25 minutes. The brownies should still be soft when taken from the oven.

4 Mark into small squares at once, but let cool before removing from the pan.

Makes 3 dozen, 1-1/2" squares. Store in tight tin box.

Servings: 36

Source: Brownies Great

Brownie Cupcakes


1 cup margarine
4 (1 ounce) squares semisweet chocolate
1 cup all-purpose flour
1 3/4 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
2 cups chopped nuts


Melt margarine and chocolate together over hot water.

With spoon, mix together flour and sugar. Add eggs one at a time. Stir as little as possible.

Add chocolate mixture, vanilla extract and chopped nuts. Mix all ingredients together.

Spoon batter into cupcake tin lined with paper liners.

Bake at 325 degrees F for 30 minutes or until done.

Yields 20 average-size cupcakes.

Source: Internet

Barbecued Chicken Wings


1 1/2 pounds chicken wings
1 tsp salt
1/4 cup lemon grass - chopped
8 garlic cloves - chopped
1/2 tsp white pepper
1/4 cup cilantro - chopped
1 tsp turmeric powder


Combine all the marinade ingredients and marinate the chicken wings overnight.

Barbecue the wings over medium coals for 5 to 7 minutes on each side until they are cooked through and golden brown.

Serve with steamed sticky rice.

Source: Internet

Wednesday, October 28, 2009

Italian Meat Pasta Sauce


1 cup chopped onion
1 lb ground beef - lean
2 garlic cloves - minced
2 can tomatoes (1 lb-12oz each)
1 can tomato paste (4 oz)
6 oz water - optional
2 stalks celery with tops - chopped
2 tsp salt
3 tsp oregano - crushed


Put all ingredients in crockpot and stir thoroughly.

Cover and cook on low heat for 1 to 2 hours.

Serve over spaghetti. Sprinkle with parmesan cheese if desired.

Garnish with chopped parsley.

Serves 6

Source: 143 Delicious Top Pasta Recipes

Chinese Pasta Salad


1 1/2 cup snow peas
250 gm rice vermicelli
1 red bell pepper - sliced thin
1/2 English cucumber - sliced thin
6 oz cooked shrimp
130 gm crabmeat
1 tbsp fine chopped fresh ginger
1 garlic clove - chopped
2 tbsp sesame oil
1/2 tsp black pepper
1 1/2 tsp salt
2 tbsp lemon juice
3 tsp vegetable oil
1 tsp vinegar


Wash and trim snow peas. Place them in the bowl and pour in enough boiling water to cover them. Let stand for 10 minutes, drain and set aside.

Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and set aside.

In a large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat.

In a small bowl combine ginger, garlic, sesame oil, black pepper, salt, vegetable oil, lemon juice and vinegar. Pour this dressing over the other noodles and mix thoroughly.

Chill before serving.

Serves 6.

Sources: 143 Delicious Top Pasta Recipes

Angel Hair Pasta With Fresh Tomato & Basil Sauce


7 medium tomatoes - skinned & coarsely chopped
8 oz Angel hair pasta
3 tbsp olive oil
1/3 cup basil - chopped
1/4 cup parsley chopped
2 scallions - minced
1/3 cup green olives - sliced
salt and pepper


Cook and drain pasta.

In a serving bowl, combine the pasta with the tomatoes and remaining ingredients.

Toss and serve immediately.

Source: 143 Delicious Top Pasta Recipes