Original Nestle Toll House Mini Morsel Cookies

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1 cup chopped nuts

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Source

I made these for a Development Math Workshop at Middlesex County College where I work because we did multiplying and dividing fractions, so we halved a recipe, hence the cookies.

Cannoli Cream for Cannolis

Directions

2 lbs. Ricotta cheese
1 1/2 c. powdered sugar
2 to 3 tsp. vanilla
1/4 tsp. white rum
Miniature chocolate bits or grated chocolate (as desired)

Directions

1) Be sure to drain the ricotta cheese over a large mixing bowl. Place the ricotta cheese around cheese cloth and then place the cheese cloth package in a mesh strainer and place it over night to drain.

2) Whip Ricotta in electric mixture until smooth and light. Add powdered sugar, vanilla and white rum. Fold in fruits and chocolate. This filling recipe is enough for about 2 dozen shells. After filling shells, dip ends of cannoli into toasted almonds or pistachio nuts. Fill only just before ready to serve. Sprinkle powdered sugar over the tops.

I got this recipe from a website but tweaked by draining the ricotta which is a must and also adding the rum which I got the tip from a baker fried. I made these for MaryBath's dad's 50th birthday because he loves cannoli.

Peanut Butter Hummus

Ingredients

1 can chickpeas (15-19 oz)
4 tablespoons peanut butter
2 tablespoons olive oil
1 1/2 tbs. tahini
3 tablespoons lemon
1 clove garlic, crushed
1/4 teaspoon salt
1/4 tsp. cayenne pepper
1/8 tsp. cumin
couple of dashes of hot sauce

Directions

In a food processor, combine all ingredients and blend to a dip consistency. If it is too thick, add more warm water 1 tablespoon at a time.

Serve peanut butter hummus immediately or store in refrigerator for up to 3 days.

Serve with fresh celery, carrots, and broccoli. Warm pita or french bread cubes also do well.

I found this recipe by mistake and just had to make it cause I love peanut butter. I added a few variations for some flavor like the tahini in place of water, might as well add something that gives flavor instead of flavorless. I also added cayenne, cumin and hot sauce for some heat, spice, and everything nice!

Guava Cheesecake

Ingredients

1 1/2 cups chocolate-wafer or graham-cracker crumbs
1/2 cup (1 stick) butter, melted
2 tablespoons plus 2 cups sugar
1 cup guava paste
1/2 cup fresh lemon juice
2 pounds cream cheese, at room temperature
4 extra-large eggs
2 teaspoons vanilla extract
1 tablespoon grated lemon zest
1/4 cup guava marmalade or red currant jelly

Directions

1)Heat oven to 350°F (175°C). Butter a 9-inch springform pan. Mix crumbs, butter and 2 tablespoons sugar; press over the bottom and up the side of the pan. Bake until almost dry, about 10 minutes. Set aside. (Leave oven on.)

2)Heat guava paste and lemon juice in a saucepan over medium heat, whisking, until melted. Set aside.

3)Beat the cream cheese and 2 cups sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time, then vanilla, lemon zest and melted guava paste. Pour into crust.

4) Wrap aluminum foil around the bottom and sides of springform pan and place in a large roasting pan. Add 1 inch boiling water. Bake until the top is firm and the filling no longer jiggles when shaken, about 90 minutes. Turn off the heat, open the oven door a few inches, and let the cheesecake cool 20 minutes before transferring to a cooling rack. Cover and refrigerate cooled cheesecake at least 6 hours.

5) Thirty minutes before serving, melt jelly with 1 tablespoon water, whisking, and gently brush on top. Chill at least 30 minutes more before serving.

Source

Travis and I made this Randy's birthday because he loves guava and cheesecake and we found this recipe. It was good but I prefer sweet cheesecake like with chocolate or something. We had with his family who all liked it.

Roasted Red Pepper Hummus

This is my own personal recipe where I took the previous Hummus recipe and tweaked it. I did look up to see what other spices go in Hummus but all the measurements I did on my own.

Ingredients

1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, chopped
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil
2 roasted red peppers, chopped, from a jar is fine
1/4 tsp. cumin
1/4 tsp. cayenne pepper
dash of red pepper flakes

Directions

In a blender, chop the garlic. Pour garbanzo beans into blender along with roasted red peppers. Place lemon juice, tahini, chopped garlic, olive oil, black pepper, cayenne, cumin and salt in blender. Blend until creamy and well mixed. Transfer the mixture to a medium serving bowl. Garnish with thin slices of roasted red pepper.

Source: Personal Recipe

Hummus

Ingredients

1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, chopped
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil

Directions

In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Source

Peanut Butter BLT

Ingredients

2 slices white bread
2 tbs. creamy peanut butter
4 strips bacon, cooked
2 to 3 pieces green leaf lettuce, washed and trimmed
2 to 3 slices ripe tomato

Directions

1. Toast the bread and immediately spread the peanut butter on one side of each slice.

2. Layer the bacon, lettuce, and tomato atop the peanut butter on one slice of bread, and then top with the other slice, peanut butter side down.

3. Insert two toothpicks, each about 2 inches from opposite corners of the sandwich, and slice in half diagonally.

Source: The Peanut Butter & Co. Cookbook, Quirk Books, 2005.