Recipes

Heavenly Chocolate Chip Cookies

Ingredients:

• 1 cup 60 percent Bittersweet chocolate chips (Ghirardelli or organic)
• 6 Tbs unsalted butter
• 3 eggs
• 1 cup raw sugar/ XylatoL
• 1/3 cup whole wheat flour
• 1/2 tsp. baking powder
• 1 10 oz. bag Reeses peanut butter chips
• 3/4 cup chopped pecans

Preparation:

1. In a double boiler over hot water, melt butter and bittersweet chocolate.
2. Beat eggs and sugar in a large bowl, with an electric mixer, until thick.
3. Stir in the melted, chocolate mixture.
4. Stir together flour and baking powder and add to chocolate mixture.
5. Gently mix in the peanut butter chips and the pecans.
6. Form the dough on 2 separate sheets of plastic wrap.
7.  Make logs about 2″ in diameter and 8″ long.
8. The dough is soft, so wrap tightly to keep the log shape.
9. Refrigerate at least 1 hour or until firm.
10. Preheat oven to 375 degrees F. Place on middle rack of oven
11. Unwrap the dough and be sure to use a sharp knife.
12. Cut into 3/4 inch slices.
13. Place the slices, approximately 1 1/2 inches apart on a parchment lined cookie sheet.
14. Bake 12 to 14 minutes.
15. The tops should be shiny on top but soft inside.
16. Cool on the baking sheet.

* Watch them carefully, as they could burn on the bottom.
Enjoy!

Oven Baked Chicken

Ingredients:

• Chicken Breasts
• Panko Bread Crumbs or any organic Flour
• 3 Tbs butter
• Salt
• Pepper
• Paprika

Preparation:

1. Preheat oven to 425 degrees.
2. Remove excess fat from chicken Breasts, coat with Wondera flour, salt and pepper to taste.
3. In a 9×13 inch pan melt butter.
4. Add the flour salt and pepper to a pan and dredge the chicken in this.
5. Place the chicken pieces, skin side down in the buttered pan.
6. Bake for 35 minutes.
7. Sprinkle both sides of the chicken with paprika
8. Bake for another 15 minutes or until done.

Rhubarb-Strawberry Crisp

Filling:   

Ingredients    

• 4 cups fresh rhubarb
• 1 cup fresh strawberries
• 3/4 cup granulated sugar (less if rhubarb is not sour)
• 2 scant tbs. Instant Tapioca
• 1/3 cup fresh squeezed orange juice
• 1/4 -1/2 tsp. orange zest

1. Wash and cut rhubarb into 1/3-inch pieces 
2. Wash and slice strawberries
3. Mix all the above together and let set for about 15 or 20 min. before placing into a 8×8x2 in baking glass

Topping:  

Ingredients

• 1/2 cup butter    
• 1 1/2 cups all purpose flour      
• 1/2 cup brown sugar

1. Cut cold butter into flour and brown sugar until crumbly; can use a pastry blender or 2 knives.
2. Mix in 1/2 cup finely chopped pecans and sprinkle evenly over the rhubarb-strawberry mixture.
3. Bake at 375 degrees for 30-40 minutes or until the topping is golden brown and rhubarb is tender.

This is a delicious summer treat!

Tangy Orange Salad

Ingredients:

• 2 large or 3 medium sized oranges
• 3 tbs. sliced, toasted almonds or cut whole almonds in thirds.
• 4 tbs. Pimento stuffed green olives.  
• 2 tbs. chopped parsley
• 1 1/2 tbs. sherry vinegar
• 1 1/2 tbs. extra virgin olive oil
• 1 1/2 tbs. honey
• 2 tbs. minced red onion

1. Slice the oranges before removing the rind and then cut around each slice to remove the white part.
2. Largely slice Pimento stuffed green olives.
3. Layer the sliced oranges on a platter.
4. Toss together almonds, olives, vinegar, oil, honey, red onion and parsley in a bowl.  
5. Spoon this mixture over the sliced oranges. 
6. Optional: add 1 tsp of lemon zest 

Use the good Pimento olives from Spain, Mmmmm so good!