Chocolate Chip Cookies

Sometimes the simple, tried and true recipes are the best. Such is the case this Valentine's Day. I asked the love of my life what he would like me to create for him today ... as my gift on this day of roses and chocolate ... and he wasted no time telling me that he had a craving for chocolate chip cookies. How could I refuse!

This is my "go to" recipe for chocolate chip cookies. I've tried different variations, always looking for the "perfect" cookie ... and I always end up back here. Wonderful flavor and delicious chewiness make them a favorite in our home.


OVEN: 375 degrees

2 1/2 cups flour
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla
2 cups chocolate chips (I usually use about 1 to 1 1/2 cups)

In a mixer bowl beat butter and shortening on a medium speed for 30 seconds. Add sugars and beat until fluffy. Add eggs and vanilla ... beat well. Add dry ingredients to beaten mixture, beating until well combined. Stir in chocolate chips.

Drop from a teaspoon 2 inches apart onto an ungreased cookie sheet.

Baking for 8-10 minutes or until just browning around the edges. Remove and cool on a rack.

YIELD: Approx 3 dozen

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Dill Pickles

I am a dill pickle lover, but have never conquered the process. My oldest daughter, however, has experimented for a couple of years and come up with a pretty good procedure! From the garden to the jar, it's been fun to watch her develop her own special recipe.

About 8-10 Kirby cucumbers, washed

Soak your cucumbers for two hours in a mixture of:

2 gallons of cold water to 1 cup of pickling lime (in a non-reactive container)

Remove cucumbers and rinse multiple times to remove all lime.

Soak cucumbers again, for 3 hours, in a clean bucket of ice water.

Next, boil together 4 pints of vinegar, 1 1/2 cups of sugar and 1 cup of pickling salt.

In clean quart jars drop 1/2 head of fresh dill and one peeled garlic bulb in the bottom. Fill the jar with cucumbers cut in either coins or spears. Pour boiling vinegar mixture over cucumbers to fill to the neck of the jar. Drop 1/2 head of dill in the top of the jar.

Put boiled jar lids on and screw down rings. Cool at room temperature. Can be opened in 48 hours.

Yield: 4 quarts of dill pickles

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Broccoli Cauliflower Salad

Picnic season is in full swing and this salad is a family favorite. Though it takes a bit of time to cut up all the vegetables, the effort is well worth the end result. A satisfying crunch wrapped in a wonderful sweet and sour sauce with just a touch of smokiness from the bacon (how can you go wrong with bacon?) makes a perfect side dish for any BBQ or potluck picnic.

1 large bunch broccoli - separate into bite-size florets

1 large head cauliflower - cut into bite-size pieces

8-10 bacon strips - fry crispy, then cool and crumble

1/4 lb sharp cheddar cheese, cubed

Small bunch chives, snipped

Optional ingredients - sunflower seeds, raisins, chopped tomatoes, 2 hard boiled eggs peeled and sliced.

Combine all ingredients in a large salad bowl. Set aside.

Dressing:

1/3 cup sugar

2 Tablespoons white wine or cider vinegar

1 cup mayonnaise

Whisk together dressing ingredients and pour over salad. Toss until well coated and refrigerate.

I'm off to start cutting broccoli in preparation for this afternoon's picnic. Enjoy!!

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