Peach Cobbler

Nothing says Summer Like Peach Cobbler...  Since I plan on making one later on today...Here is a nice recipe for you if those are in your plans also..

INGREDIENTS:

• ¹⁄₂ cup margarine
• 1 cup sugar
• 1 cup flour
• 2 ¹⁄₂ teaspoons baking powder
• ³⁄₄ cup milk
• 1 (29 ounce) can peach slices

DIRECTIONS: 

1. Melt margarine in a 2-quart baking dish.
2. Sift dry ingredients.
3. Add milk.
4. Pour this mixture over margarine.
5. Do not stir.
6. Place peaches and syrup on top of this.
7. Bake in 350 degree oven until brown.
8. Takes about 40 minutes.

There you have it...It doesn't get any easier than that...

Enjoy!  Eat well my friends!

Easy Chicken Skillet One-Dish Dinner

Here's an easy chicken dinner for any night of the week.  Especially Tonight...

INGREDIENTS:

• 1 Pound boneless, skinless chicken breast, cut into chunks
• 1/4 Teaspoon salt
• 4 Tablespoons butter, such as Country Crock® Spread, divided
• 3 Cups bite-size chunks zucchini and/or yellow squash
• 1 Cup red onion, thinly sliced
• 1 Cup halved grape tomatoes
• 1/4 Cup parsley or basil leaves, chopped
• Black pepper, to taste (optional)

DIRECTIONS: 
Season chicken with salt. Melt 1 tablespoon Country Crock® Spread in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes; remove and set aside.

Melt 1 tablespoon Spread in same skillet; add squash and onion and cook, stirring frequently, until almost tender, about 5 minutes.

Add tomatoes; cook, stirring frequently, until softened, about 3 minutes. Stir in chicken, remaining 2 tablespoons Spread, and if, desired, parsley.

Season, if desired, with ground black pepper.

See simple.....

Enjoy!  Eat Well My Friends!

Pasta With Broccolli and Lemon

Here is an easy Late day snack that doesn't take a lot of energy or preparation...Pasta with Broccolli and Lemon.

Check it out..

Step 1

Preheat oven to 425°F.

Step 2

Combine broccoli, 1 1/2 tablespoons oil, 1/4 teaspoon kosher salt, and crushed red pepper on a baking sheet; spread in a single layer. Bake at 425°F for 20 to 25 minutes or until broccoli is charred and browned in spots, stirring after 15 minutes.

Step 3

Bring a large saucepan filled with water and remaining 2 teaspoons kosher salt to a boil. Add pasta, and cook 7 to 8 minutes or until al dente. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.

Step 4

Heat remaining 1 1/2 tablespoons oil and garlic in a large skillet over medium-low. Cook 2 minutes or until garlic is golden, stirring occasionally. Sprinkle flour over pan; cook 30 seconds, stirring constantly. Gradually add reserved 3/4 cup pasta cooking liquid and milk to pan, stirring constantly with a whisk. Stir in feta; cook 3 minutes or until feta begins to melt and sauce is slightly thickened. Add broccoli, pasta, and lemon rind; toss. Divide pasta mixture among 4 bowls; sprinkle evenly with black pepper and 1/4 teaspoon flaked salt.

There it is....I went against my normal format with this one...That's how easy this is...

Enjoy!

Tips For Making The Best Chocolate Chip Cookies

1. Make sure your ingredients (and your oven) are at the right temperature.

Surprise! Your oven may be lying to you. Even though you've set it to 350°F, the oven temperature is often off, which can lead to burnt or underdone cookies. Invest in an oven thermometer and your cooking overall is bound to improve.
When it comes to cookie ingredients, generally the eggs should be at room temperature and the butter should be soft, taken out of the fridge about an hour before you get to work. Really cold butter or melted butter will throw off the texture.

2. Use the right amount of chocolate.

"There has to be a good ratio of chocolate to cookie dough; not TOO much chocolate but just enough," pastry chef and baking instructor Gesine Bullock-Prado advises. "No more than one cup of chips per one cup of flour. That seems to be the golden ratio. I like using good-quality chocolate in bars and chopping it into chunks rather than using chips."

3. Use more brown sugar for a chewier cookie.

"If you want a chocolate chip cookie that spreads less and stays chewy, back off on the granulated sugar and add more brown sugar," Bullock-Prado says. "The molasses in brown sugars adds moisture."

4. Don't forget the salt.

A little bit of salt actually brings out the sweetness of the cookie, and keeps it from tasting bland. A batch of cookies can greatly benefit from 1/4 to 1/2 teaspoon of salt.

5. Properly measure your ingredients.

This seems like a no-brainer, but the truth is, many home bakers don't properly measure the flour, which can make baked goods tough. Make sure you use a dry mea suring cup and level off the flour with your finger or a knife; no heaping mountains of flour!

6. Chill the dough.

Here's where you need to exercise some patience. You should chill your dough in the fridge for at least 30 minutes to keep the cookie from spreading too thin. Ideally, Bullock-Prado says, you actually want to chill the dough overnight.
"Chilling even 12 hours adds depth of flavor, an almost caramel type flavor, to the finished cookie," she explains. That gives plenty of time for all the ingredients to marry and ultimately, will take your cookies from good to great. If you really just need a cookie, do what I do and bake one off to satisfy your craving, put the rest of the dough in the fridge, and bake up the full batch the next day.

7. The more you know…

Knowing how different ingredients contribute to the equation can help you customize your cookies to your desired texture and taste. Bullock-Prado shared a little cheat-sheet:

• Granulated sugar promotes spreading and crispness.
• Shortening will make for a crunchier cookie because it lacks milk solids (sugars and proteins), while the water present in butter adds moisture.
• The molasses in brown sugar also adds moisture, leading to a chewier cookie.
• Use a higher protein all-purpose flour for extra chew and structure.

Enjoy! Eat well my friends!