Here’s a recipe for giant chocolate chip cookies, courtesy of Martha Stewart.
I split the recipe in half. Modifications are in italics.
- 2 cups all purpose flour (1 cup)
- 1.5 tsp baking soda (3/4 tsp)
- 1 tsp salt (1/2 tsp)
- 1 cup/2 sticks unsalted butter, room temperature (1/2 cup = 1 stick)
- 1 cup white sugar (1/2 cup)
- 3/4 cup packed light brown sugar (3/8 cup)
- 2 eggs (1 egg)
- 2 tsp vanilla extract (1 tsp)
- 1 bag (12 ounces) chocolate chips (I used half a chocolate bar, cut into chunks)
- Preheat oven to 375F. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugars until light and fluffy. Add eggs one at a time. Add vanilla.
- Add flour mixture with mixer on low speed. Mix until just incorporated. Add the chocolate chunks with a wooden spoon.
- Drop 1/4-cup mounds of dough onto ungreased cookie sheet, 4 inches apart. One cookie sheet should hold 4 cookies. A half batch makes about 7.
- Bake until golden, 15 to 18 minutes. I baked mine for 13 minutes and they came out almost too brown.
How to make watermelon-lime popsicles:
Blend 1/2 container (about 2 cups) chopped watermelon with the juice of 1/2 a lime. Pour into 3 popsicle molds and freeze!
Making pizza dough is super relaxing and fun! Here’s a great recipe from Betty Crocker. I used bread flour.
- 2 1/2 to 3 cups bread flour (I used 2 1/2)
- 1 T sugar
- 1 tsp salt
- 1 package active dry yeast (2 1/4 tsp)
- 3 T olive or vegetable oil (I used vegetable)
- 1 cup very warm water, about 120-130 degrees
- In a bowl, combine 1 cup of the flour, sugar, salt, and yeast. Add 3 T oil and warm water. Beat on medium for 3 minutes. Stir in the rest of the flour and continue beating until dough becomes sticky and starts to pull away from the sides of the bowl.
- Place dough on lightly floured surface. Knead 5-8 minutes. Dough should be springy. Cover loosely with plastic wrap and let sit for 30 minutes. Dough will rise!
- For thin crust pizza, heat oven to 425F. Grease a cookie sheet and divide dough in half. Place half the dough on the cookie sheet and pat down into a 12-inch circle. Bake for 8-10 minutes or until crust begins to brown. Remove from oven.
- Add toppings of your choice. I used pizza sauce, 1/4 cup shredded mozzarella cheese, sliced red peppers, chopped fresh basil, and chopped mushrooms. Bake pizza for another 10-15 minutes, or until toppings begin to brown and cheese has melted.
Note: You can also skip the cheese if you are making this for lactose-intolerant folks!
I found this recipe on Simply Recipes. I’ve only made Swiss chard once before, when I tried out Blue Apron for several weeks. It’s very hearty!
- 1 bunch Swiss chard, stems and leaves chopped into 1-inch chunks, divided
- 1 T olive oil
- A dash of red pepper flakes
- 2 garlic cloves, thinly sliced
- Heat a skillet to medium heat. Add the olive oil and garlic and saute for 1-2 minutes.
- Add the Swiss chard stems and cook 3-4 minutes.
- Add the leaves and cook for 3 more minutes, or until leaves have slightly wilted.
If you want to stay away from milk, you can make these mashed potatoes with chicken broth and they will taste just as good.
- 7-8 red potatoes, scrubbed
- 1 T butter
- 1/4 cup chicken broth
- Place the potatoes in a pot and cover with water. Bring to a boil.
- Allow the potatoes to boil for about 15-20 minutes, or until they are soft when pierced with a fork.
- Drain the potatoes and mash them. Add salt, pepper, butter, and chicken broth.
These pork chops are ready in 10 minutes once you throw them on the cast iron skillet!
- 3 pork chops, about 3/4 inch thick
- Garlic powder
- Italian seasoning
- 1 T Olive oil
- 1 T butter
- Sprinkle the pork chops with salt, pepper, garlic powder, and Italian seasoning.
- Heat the olive oil and butter on medium high heat in a cast iron skillet. Add the pork chops.
- Cook pork chops 4-5 minutes per side, or until food thermometer registers at least 160F.
Eggplant is delicious when it’s roasted. I found this on Add a Pinch. Try it now!
- 1 eggplant
- 1-2 T olive oil
- Peel and slice the eggplant into 2-inch cubes. Spread the cubes out on a flat surface lined with a paper towel and generously salt them. Allow the cubes to sit out for half an hour.
- Preheat the oven to 425F. Pat the cubes dry and remove excess fluid. In a bowl, combine the cubes with the olive oil, more salt, and pepper.
- Line a baking sheet with aluminum foil and mist with cooking spray. Arrange the cubes in a single layer, making sure they do not touch each other.
- Roast at 425F for 25 minutes.