Double Chocolate Chip Mint Cookies–canyon ranch

1/4 cup butter

1/3 cup low-fat cream cheese

1 cup plus 2 TBLE sugar

2 egg yolks

3/4 tea vanilla

3/4 tea mint extract

3/4 cup all-purpose flour

1/4 cup cocoa

3/4 tea baking soda

1/2 tea salt

1 package semi-sweet choc chips, about 6 oz


  1. Preheat oven 350.  Lightly grease baking sheet
  2. In large bowl, cream butter, cream cheese, and sugar on low speed. Add yolks, vanilla and mint and mix on low until well combined.
  3. In a medium bowl, combine remaining ingredients.  Add to butter mixture and mix by hand until combined.
  4. Portion heaping teaspoonfuls onto baking sheet about 1 1/2 inches apart.  Bake for 7 minutes.  lightly flatten with your finger and rotate baking sheet to bake an addition 3 minutes.
  5. Will seem soft, but let cool on pan for five before putting on rack.


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Oatmeal Raisin Cookies–silver palate

12 TBLE (1 1/2 sticks) sweet butter
1/2 cup granulated sugar
1 cup brown sugar
1 egg
2 TBLE water
1 tea vanilla
2/3 cup all-purpose flour
1 tea cinnamon
1/2 tea salt
1/2 baking soda
3 cups quick oats
1 cup raisins

1. Preheat oven 350. Grease cookie sheets
2. Cream butter and both sugars until fluffy. Add egg and beat thoroughly. Mix in water and vanilla.
3. Sift together flour, cinnamon, salt and soda; add to the egg mixture and mix well. Add oats and raisins, and mix.
At this point you can either go to #4 or refrigerate and bake another day. Just gets tastier in fridge.
4. Form cookies on greased sheet and bake for 15-17 minutes until edges are done but centers still soft. Remove and cool on rack.

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  • 1/2 pound soba, or whole-wheat linguine or spaghetti
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar or sherry vinegar
  • 2 teaspoons toasted sesame oil
  • One 2-inch piece fresh ginger, peeled and grated
  • 1 large clove garlic, grated or finely chopped
  • 1/3 cup olive oil or vegetable oil
  • 1 cup frozen shelled edamame, thawed
  • 2 large carrots, coarsely grated
  • 1 small bunch scallions, very thinly sliced on an angle
  • 3 tablespoons mixed black sesame seeds and toasted white sesame seeds

Bring a pot of salted water to a boil. Add the soba and cook until al dente. Drain.

Meanwhile, combine the honey, soy sauce, vinegar, sesame oil, ginger and garlic in a large bowl. Whisk in the olive oil. Add the edamame, carrots, scallions and soba to the bowl and toss to combine. Garnish with the sesame seeds.

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Oat and Pistachio Sandies (Bon Appetit)

  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1 cup raw pistachios
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ⅓ cup granulated sugar
  • ¼ cup powdered sugar
    Makes about 30 Servings

    Do ahead:

    • Pulse flour, oats, pistachios, salt, and baking soda in a food processor to combine (small pieces of oats and pistachio should still be visible).

    • Using an electric mixer on medium-high speed, beat butter, granulated sugar, and powdered sugar in a medium bowl to create air pockets in butter, about 5 minutes; mixture will look light and fluffy. Reduce speed to low and add dry ingredients, mixing just until blended. Divide dough between 2 sheets of plastic wrap or parchment paper and shape into about 1½”-diameter logs. Chill until firm, at least 1 hour.(The colder your dough, the easier it will be to cut into even slices.)

    • Place racks in lower and upper thirds of oven; preheat to 350°. Using a serrated knife, slice logs into ¼”-thick rounds and place on parchment-lined baking sheets, spacing about ½” apart. Bake, rotating baking sheets once, until cookies are golden brown around the edges, 10–12 minutes. Transfer to wire racks; let cool.

      For a delicate—not brittle—crunch, don’t overbake. It’s okay if the center of the cookie is still pale.

    • DO AHEAD: Keep dough chilled up to 5 days, or freeze up to 1 month.

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Carmelized Fennel & Shallots Chicken

one chicken cut into 8 pieces (about 3 1/2 pounds)

1/4 cup potato starch if for passover… if not flour is fine too

2 fennel bulbs, trimmed and cut into 1 1/2 ” pieces (if you aren’t a big fan of fennel use just one but get the flavor of two by using  the  fronds.  Can remove it before serving)

4 shallots halved if large

4 garlic cloves, smashed

3 T olive oil

2 t kosher salt

3/4 tea freshly group pepper

3/4 tea white pepper (I don’t have white pepper and didn’t bother using it)

2 T fresh parsley

1 preheat oven to 400.  spray cooking sheet with cooking spray

2. place the chicken pieces and flour in a large resealable bag and toss to evenly coat.

3. place chicken and garlic in a single layer on the baking sheet.  Drizzle with oil and sprinkle with salt and pepper. Put into oven and then 15 minutes later add the  fennel and shallots.  If you start everything all at once the vegetables will be mushy.   Cook till done 40-45 minutes.

4. sprinkle with parsley before serving.

Still tasty and good if you make a day early.










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