Tollhouse Chocolate Chip Cookies

From a package of Tollhouse Chocolate Chips

Yields 5 dozen cookies

Ingredients:

• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 sticks butter
• 3/4 cup granulated sugar
• 3/4 cup firmly packed light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 12 ounce package Nestle Toll House Semi Sweet Chocolate Chips (I usually use just half the chips as the recipe uses)

Instructions:

1. Preheat oven to 375 degrees
2. Combine flour, baking soda and salt in small bowl.
3. Using mixer, beatt butter, both sugars and vanilla until creamy
4. Add eggs, one at a time, beating well after each addition.
5. Gradually, on slow speed, beat in flour mixture
6. Stir in chips
7. Drop by rounded tablespoon onto ungreased baking sheets
8. Bake for 9 to 11 minutes until golden brown
9. Cool about 2 minutes on baking sheets and then move to wire rack or parchment paper to cool completely.

Notes:

I usually double the recipe but not the chips.

May use the same recipe to make butterscotch chip cookies.

Mitch's Oatmeal Cookies

Quaker Oats Vanishing Oatmeal Raisin Cookies

Yields about 4 dozen cookies.

Ingredients:

• 1 3/4 sticks butter, softened
• 3 /4 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup raisins
• 3 cups quick or old fashioned Quaker Oats

Instructions:

1. Preheat oven to 350 degrees.
2. Beat butter and sugars on medium speed of electric mixer until creamy
3. Add eggs and vanilla and mix well
4. Add combined flour, baking soda, cinnamon, and salt, mix well
5. Add raisins and oats, mix well.
6. Drop dough by rounded tablespoon onto ungreased baking sheets.
7. Bake 8 to 10 minutes until light golden brown.
8. Cool slightly on cookie sheet, then remove to wire rack or parchment paper to cool completely.
9. Store  tightly covered.

Creamy Garlic Scallop Spaghetti with Bacon

Adapted from Rockrecipes.com

Ingredients: (for 4 servings)

• 4 servings dry spaghetti, prepared al dente.
• 4 slices crisp cooked bacon, chopped. Reserve bacon grease.
• 1 pound medium sized scallops, seasoned with salt and pepper and seared 1.5 - 2 minutes per side in reserved bacon grease.
• 3 Tablespoons olive oil
• 6 cloves garlic, minced
• 1/2 cup white wine
• 1 cup low sodium chicken stock
• 1 1/2 cups whipping cream
• 2 - 3 Roma tomatoes, center pulp removed and diced small
• 1/2 cup grated Parmesan cheese

Instructions:

1.  Cook spaghetti to al dente in salted water and drain
2. Crisp cook bacon in a large saute pan, remove and chop bacon. Reserve bacon grease in pan. Set chopped bacon aside.
3. Season scallops with salt and pepper. Pan sear in bacon fat for about 1.5 - 2 minutes per side. Set scallops aside.
4. Drain bacon fat from pan and add olive oil and garlic. Cook about a minute to soften garlic.
5. Add the white wine and chicken stock and simmer until the liquid has reduced by 1/3.
6. Add the whipping cream and simmer 2 additional minutes.
7. Season sauce to taste with salt and pepper.
8. Add in the bacon, scallops, and chopped tomatoes. Simmer until scallops are heated through.
9. Toss in the spaghetti and Parmesan cheese, mix well, warm through and serve.