ITALIAN CHICKEN SOUP

Last night, I tried this new soup that showed up on my facebook feed. The recipe was intended for using leftover turkey, but since I didn't have any of that we went with chicken. Maybe someday we will try it with turkey. I followed the recipe pretty closely except I used lactose free milk instead of cream. We had it with garlic bread and salad.

• ½ box pasta, I used Ditalini or a short macaroni type pasta
• 2 C shredded turkey or chicken
• 4 C chicken broth
• 1 Tbsp olive oil
• ½ onion, chopped
• 1 green pepper, diced
• 1 whole jalapeno, seeded and diced
• 2 stalks celery, diced
• 2 15 oz. cans petite cut tomatoes
• 1 can water
• 1 C heavy cream
• 1 tsp dry oregano
• 1 tsp dry basil
• salt and pepper to taste

1. Cook pasta according to directions. Be sure and cook it al dente. Drain and rinse with cold water.
2. In a frying pan add olive oil, onion, celery, green pepper, jalapeno and saute until tender.
3. In a large soup pot combine chicken broth, water, shredded turkey or chicken, tomatoes with their juice and sauteed vegetables.
4. Add in herbs. Salt and pepper to taste
5. Bring to a boil and simmer for 20 minutes.
6. Add in pasta and cream.

GRILLED CHICKEN CAESAR SALAD

I have made this salad as a main entre as well as a side without chicken and we love it. It is light and delicious and probably the best caesar salad I have ever had. Plus, no anchovies.

1/3 cup mayonnaise
1.5 Tbsp dijon mustard
3-4 garlic cloves
3 Tbsp fresh lemon juice
1/2 Tbsp white wine vinegar
1/4 tsp kosher salt
1/4 tsp black pepper
1 cup olive oil
2-3 Tbsp milk, if needed
8 ounces boneless, skinless chicken breast
1-2 heads romaine lettuce
1/2 cup shredded fresh Parmesan cheese, extra for garnish
1 batch homemade croutons
lemon wedges for garnish

1. Combine first 7 ingredients in a blender. With blender running add oil. Divide dressing and add half to a bag with raw chicken as a marinade. Let marinate overnight or at least 30 minutes.

2. Cook chicken on medium heat until it reaches 165 internal heat. Let rest 5 minutes before slicing. Slice, then refrigerate.

3. Wash and tear or chop letttuce. Place lettuce in a bowl with cheese, chicken and croutons. Toss salad mixture with dressing, to taste. Add extra cheese and lemon wedges for garnish.


Homemade Croutons:

1/4 teaspoon kosher salt
1/4 tsp onion powder
1/2 tsp garlic
1/2 tsp oregano
1 tsp parsley
1 Tbsp butter
1.5 Tbsp olive oil
4 cups bread cubes
1-2 Tbsp Parmesan cheese

1. Preheat oven to 350
2. Combine seasonings
3 Melt butter and combine with oil-- drizzle mixture over bread
4. Toss bread with hands and make sure they are covered with oil/butter mixture
5. Toss with seasonings and distrubute evenly
6. Spread on a sheet pan and cook for 8-10 minutes, flip with spatula and cook 5-10 more minutes
7. Remove from oven and toss with Parmesan cheese

BREAD MACHINE WHITE OR WHEAT BREAD

Cade and I recently got a bread machine. It was my great grandparents but they hardly used it. My great grandma used to make homemade bread, but when she couldn't anymore, they got the bread machine. My grandpa eventually decided just to buy bread though, so we got the bread machine. We are loving it! We make bread pretty much everyday and it tastes so delicious and makes our home smell amazing. I love that we can make whatever kind of bread we want and that it doesn't have a bunch of preservatives or additives. I also love that I don't have to do any kneading. Yuck, sticky, doughy hands are the worst! So basically I love our bread machine A LOT!

White Bread:

2 and 1/4 tsp  YEAST
1 cup              HOT WATER
2 Tbsp            SUGAR
1 and 1/2 tsp   SALT
3 cups             FLOUR
1/2 Tbsp         VITAL WHEAT GLUTEN


Wheat Bread:

2 and 1/4 tsp  YEAST

1 cup              HOT WATER

2 Tbsp            SUGAR

1 and 1/2 tsp   SALT

3 cups             WHEAT FLOUR

1 Tbsp         VITAL WHEAT GLUTEN

White Bean Dip

I love dips! I eat hummus like crazy and this white bean dip is a great alternative when I get tired of hummus. It's also super healthy and dairy-free so it makes a great healthy snack. I love how quick and easy it is to make, too!

White Bean Dip

INGREDIENTS

1/2 clove garlic
2 Tbsp. freshly squeezed lemon juice
3 Tbsp. extra virgin olive oil
1/4 cup packed fresh parsley
1/4 tsp. dried oregano
1/4 tsp. kosher salt
heaping 1/4 tsp. smoked paprika
freshly ground black pepper, to taste
DIRECTIONS

1 15-oz. can white beans (canellini or great northern), drained and rinsed

DIRECTIONS

1. Place beans, garlic, lemon juice, olive oil, parsley, oregano, and paprika in bowl of food processor. Pulse until chunky or puree until smooth. Season with freshly ground black pepper and more salt (if necessary), to taste.

Recipe from: A Hint of Honey

SWEET AND SOUR CHICKEN STIR-FRY

This is a recipe that Cade and I discovered when we first got married. We love it! We make and eat a lot of Asian-American food probably partially because I'm lactose intolerant and Asian food is sans-dairy and also we just love it.

Sweet and Sour Chicken Stir-Fry

Ingredients

1 tablespoon cornstarch
1/4 cup cold water
1 8 ounce can pineapple chunks, drained and juices reserved
3 tablespoons ketchup
1 tablespoon soy sauce
2 tablespoons brown sugar
1 teaspoon rice vinegar

3-4 teaspoons vegetable oil, divided
1 pound boneless, skinless chicken breast or thighs diced into 1 inch pieces
(you could also use pork tenderloin, or sliced boneless pork chops)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 tablespoon minced fresh ginger
3 cups broccoli florets
1 medium bell pepper, stemmed , seeded, and cut into 1/2 inch squares*
hot cooked white or brown rice

Directions

1.    Start cooking your rice so it will be ready.

2.   Combine cornstarch and water in a medium sized bowl and stir to dissolve.  Add the reserved pineapple juice*, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.

*If you’re using a stainless steel pan, save pineapple juice for de-glazing it

3.   Heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat.  Add the chicken, salt, pepper, garlic, and ginger.  Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes.  Remove chicken from pan and cover to keep warm.

4.   Add the remaining 1-2 teaspoons oil to the pan and add the broccoli and bell pepper.  Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.

5.   Return the chicken to the pan and add the pineapple chunks and sauce mixture.  Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes.  Season with additional salt and pepper to taste.  Serve over the hot cooked rice.  If desired, top with sesame seeds and chopped fresh cilantro or parsley.

Serves 4 (or more like 6 if you’ve got some kiddos in the mix)

Recipe from: Our Best Bites

GRANDMA'S WHOLE WHEAT ROLLS

Whole Wheat Rolls

Ingredients

4 cups milk, warmed (I mix up powdered milk)
½ cup warm water
2 Tbsp  dry yeast
½ cup  cooking oil (olive oil)
¾ cup  honey
2 Tbsp  salt (scant)
2          eggs
9 cups  whole wheat flour (I use about ½ hard red wheat and ½ white  wheat ground fresh)
3 Tbsp  lecithin granules

Directions

1. Grind about 7 C wheat on fine. (Or use whole wheat flour from the store.) Sprinkle yeast in warm water and let stand 10 min.

2. Combine milk, oil, honey, salt, eggs and 5 cups of wheat flour in mixer bowl and knead on low speed until well blended.  (Or mix by  hand) Add yeast and water mixture and blend again.  Add the rest  of the flour and lecithin and knead 10 minutes in machine.  (Or  knead by hand and get your exercise for the week.)

3. Put dough in large, greased bowl and cover with a clean kitchen  towel and let rise until doubled in bulk.

4. Roll out dough ½ to 1 inch thick on floured board or counter.  Cut with round cutter for rolls. Put side by side on greased cookie sheet. Let rise until double in bulk.

5. Bake at 350 degrees for 20 minutes.  Brush tops with a little olive oil if desired.

Recipe from: Grandma Louthan

GRANDMA'S MEATLOAF

My grandma calls this recipe "get a hug" meatloaf because apparently my uncles used to give her hugs when shes made this meatloaf. This recipe tends to be more on the sweet side as far as meatloaf goes. This recipe is great and you can never go wrong with sweet. Sometimes I also use another recipe to make savory meatloaf, depending on my mood. 

Get a Hug Meat Loaf

Ingredients

1 ½ lbs ground beef
1 cup     tomato juice (or ketchup)
¾ cup   oatmeal (uncooked)
1 egg (beaten)
¼ cup  chopped onion
1 ½ tsp salt
¼ tsp    pepper

Directions

Preheat oven to 350
1. Combine all ingredients, mix well, use my clean hands to mix it.  
2. Press into an un-greased loaf pan.  
3. Bake at 350 degrees for 1 hour.   

* I add mustard and make a ketchup brown sugar mixture for the top. 

GRANDMA'S HEALTHY CHOCOLATE CHIP COOKIES

This recipe is from my Grandma Louthan. She eats incredibly healthy and somehow still manages to make food taste good. I always love eating her cookies when I go to her house. It's some sort of nostalgia that reminds me of going to her house growing up.. because grandma's cookies are always the best, right?

Healthy Chocolate Chip Cookies     

Ingredients

2 cup  whole wheat flour
2 tsp  cinnamon
1 tsp  baking powder
1 tsp  baking soda
1 tsp  salt
1 cup granulated sugar 
1 cup  brown sugar
1 cup applesauce
2       eggs
¼ cup canola oil
2 tap vanilla
3 cup old fashioned rolled oats
1 cup walnuts (optional)
12oz   chocolate chips

Directions  

Preheat oven to 350

1. Mix  first 5 ingredients in a small bowl.  
2. Beat next 6 ingredients in a large bowl with mixer beat on high speed 3 minutes or until lighter in color.  
3. Reduce speed to low and beat in flour mixture, just until blended. 
4. Stir in remaining ingredients.  
5. Drop my mounds on greased baking sheet, flatten slightly.  
6. Bake 10 to 15 minutes until lightly browned around the edges.  
7. Cool on sheet on a wire rack 2 minutes before removing from sheet to cool completely.  

FLOUR TORTILLAS

Flour Tortillas

Ingredients:

3 cups all-purpose flour 

2 teaspoons baking powder 

2 teaspoons salt 

3/4 cup shortening 

3/4 cup hot water

Directions:

1.   Combine the flour, baking powder, and salt. 

2.   Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. 

3.   Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist. 

4.   With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. 

5.   The dough is ready to roll out now, but it is best to let it rest. 

6.   Cover it with a dish towel, and let it sit for about an hour or so. 

7.   Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness. 

8.   Place each tortilla on a medium hot cast iron skillet. 

9.   Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

ZUCCHINI BREAD

I am not sure where I got this recipe. I have been using it for about 6 years, all through college. It's really good. It's amazing how you can make so many yummy things with zucchini and they all taste so different.

Zucchini Bread

Ingredients:

3  cups all-purpose flour 
1  teaspoon salt 
1  teaspoon baking soda 
1  teaspoon baking powder 
3  teaspoons ground cinnamon 
3  eggs 
1  cup vegetable oil 
2 1/4 cups white sugar 
3  teaspoons vanilla extract 
2  cups grated zucchini 
1  cup chopped walnuts

Directions:

1. Grease and flour two 8 x 4 inch pans. 
2. Preheat oven to 325 degrees F (165 degrees C). 
3. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. 
4. Beat eggs, oil, vanilla, and sugar together in a large bowl. 
5. Add sifted ingredients to the creamed mixture, and beat well. 
6. Stir in zucchini and nuts until well combined. 
7. Pour batter into prepared pans. 
8. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. 
9. Cool in pan on rack for 20 minutes.
10. Remove bread from pan, and completely cool. 

APPLESAUCE CAKE

Applesauce Cake Recipe

Ingredients:

2 ½ cup flour

2 cups sugar

¼ teaspoon baking powder

1 ½ teaspoon soda

1 teaspoon salt

¾ teaspoon cinnamon

½ teaspoon cloves

½ teaspoon allspice

½ cup shortening or butter

½ cup walnuts

1 cup raisins

½ cup water

1 ½ cups applesauce

1 large egg

Directions:

1.   Preheat oven to 350 degrees.  

2.   Sift together dry ingredients. 

3.   Add shortening, nuts, raisins and water.  

4.   Mix well.

5.   Add applesauce and egg and beat for two minutes.  

6.   Pour into a greased and floured 9x13-inch-baking pan.  

7.   Bake for 45-50 minutes or until a wooden toothpick inserted in middle comes out clean.  

8.   Frost with lemon frosting or serve with lemon sauce (or orange)

Lemon Sauce Recipe

Ingredients:

½ cup sugar

2 tablespoons cornstarch

1 cup water

2 tablespoons butter

4 tablespoon lemon juice (fresh if available and use zest)

dash salt and nutmeg

Directions:

1.   Mix sugar and cornstarch in small sauce pan.  

2.   Add water.  

3.   Cook until bubbly and transparent.  

4.   Stir in butter and lemon juice.  

5.   Serve warm over Applesauce Cake.

BEST EVER CHOCOLATE CAKE

Another Neville recipe. Cade absolutely loves this cake. It really is delicious. The Neville family really does know how to do chocolate things right.

Ingredients:

1 cup shortening or butter

2 cups sugar

½ cup cocoa

1 cup sour milk (to sour milk add 1 tablespoon vinegar to fresh milk and let sit)

2 eggs

2 ½ cups flour

2 teaspoon baking soda

½ teaspoon salt

1 cup hot tap water

1 teaspoon vanilla

Directions:

1.   Preheat oven to 350 degrees.  

2.   Cream shortening and sugar.  

3.   Add eggs one at a time, beating well after each addition.  

4.   Add cocoa and beat well.  

5.   Sift flour, soda, and salt together.  

6.   Add flour mixture alternately with sour milk.  (Buttermilk may used in place of sour milk.)  

7.   When well blended, add hot water and vanilla.  

*    Don’t mix excessively, just enough to blend and pour into a greased and floured 9x13 inch baking       pan or 2 8- inch rounds.  

8.   Bake 35-40 minutes or until tooth pick inserted in middle comes out clean.

SCONES

Neville tradition is to make scones on the first snowfall of the year. I think this is a fun tradition so I try to remember and do it when it snows. Cade and I both like this recipe and we both really like Navajo Tacos too. This recipe is really versatile and simple so it can be used for pizza dough as well. Sometimes I make a lot and do Navajo tacos one night and pizza the next, super easy. I've also made a big batch of dough and frozen half of it for later use and it works out great.

Ingredients:

1 TBSP   yeast

½ cup      warm water

1 ¾ cups  warm milk

2 TBSP    sugar

1 TBSP    salt

3 TBSP    butter

5 ½-6 ½   cups flour

Directions:

1.   Stir warm water, yeast and sugar in bowl. Let stand 5 minutes.  
2.  Add milk, salt and butter.  
3.  Add 2 cups flour and beat until well blended. 
4.  Add remaining flour gradually, enough to make a soft dough which leaves sides of bowl. 
5.  Turn out onto floured board.  Knead until smooth and springy, about five to ten minutes. (I just            leave the dough in the mixer to knead.) 
4.  Place dough in greased bowl and cover with plastic wrap.  
5.  Let dough rest at least 20 minutes.  If dough is not to be used immediately, it may be refrigerated        for 2-24 hours.  
6.  Remove from fridge, and allow to stand at room temperature for ten minutes.  
7.  Cut small piece of dough, shape into flat disc and fry, turning once.  
8.  Serve with honey, jam or use for Navajo Tacos.  

BLACK BEAN SALSA

This recipe is from Cade's family. We had this salsa in Mexico at the beach house a couple months ago and I couldn't get enough. I think I had it before that too but for some reason that time I just really loved it. Salsa is one of my favorite things, and this recipe does not disappoint.

Ingredients:

4-6   ripe tomatoes, chopped

1-2   jalapenos, minced

½     red onion, chopped

1      clove garlic, minced

1      can chopped green chilies

1      can black beans, drained

1      can olives, drained and sliced

1-2   ripe avocados, peeled and chopped (I leave these out because I am allergic)

white corn

cilantro

juice of 2 limes

salt, pepper and sugar to taste

Directions:

1.   Mix together.
2.   Season,
3.   Enjoy!

MY FAVORITE BUTTERMILK BISCUITS

This biscuit recipe is awesome. It has turned out yummy every time I have made it. I do not make biscuits very often, but sometimes we make Chicken Pot Pie with biscuits (Cade taught me this) and so I use this recipe. They really are delicious. 

INGREDIENTS:

2 cups   unbleached all purpose flour + plus more for dusting (white lily is the                 best flour for these biscuits if available) 

1/4 tsp  baking soda

1 TBSP  baking powder (without aluminum)

1 tsp     kosher salt 

6 TBSP  unsalted butter, very cold

1 cup    buttermilk

DIRECTIONS:

1. 1.   Preheat your oven to 450°F.

1. 2.   Combine the dry ingredients in a bowl, or in the bowl of a food processor.

1. 3.   Cut the butter into chunks and cut into the flour until it resembles course           meal.

1. 4.   If using a food processor, just pulse a few times until this consistency is             achieved.

1. 5.   Add the buttermilk and mix JUST until combined.

1. 6.   If it appears on the dry side, add a bit more buttermilk. It should be very           wet.

1. 7.   Turn the dough out onto a floured board.

1. 8.   Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's           about 1/2" thick. Fold the dough about 5 times, gently press the dough             down to a 1 inch thick.

1. 9.   Use a round cutter to cut into rounds.

1. 10.  You can gently knead the scraps together and make a few more, but they          will not be anywhere near as good as the first ones.

1. 11.  Place the biscuits on a cookie sheet- if you like soft sides, put them                    touching each other.

1. 12.  If you like"crusty" sides, put them about 1 inch apart- these will not rise as        high as the biscuits put close together.

1. 13.  Bake for about 10-12 minutes- the biscuits will be a beautiful light golden          brown on top and bottom.

1. *Do not over bake.

1. Note:"The key to real biscuits is not in the ingredients, but in the handling of the dough.

1. The dough must be handled as little as possible or you will have tough biscuits.

1. I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.

1. You also must pat the dough out with your hands, lightly.

1. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit."

1. Note 2: "You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.

1. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes."

RECIPE FROM:food

ROSEMARY OLIVE OIL BREAD

I have been making this rosemary bread for a few years and I love it. I think it gets better and better every time I eat it. The first time I had it was my freshman year of college, when it was made by my next door neighbor Laura. Laura is an amazing cook and I always loved eating anything she made. I am lucky to have a few recipes from her. Cade and I love to eat this bread with soup or pasta.

INGREDIENTS:

1 cup warm water (100-110 F)

1 Tbsp. sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

DIRECTIONS:

1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.

Recipe from: A HINT OF HONEY

THE BEST CHOCOLATE CHIP COOKIES

I made these chocolate chip cookies a few weeks ago and they were pretty yummy! I hesitate to say they were my favorite cookies ever, but I definitely would make them again. One thing that I really loved about this recipe was that I was able to read a bunch of techniques and and learn all the tips and tricks of what makes these cookies so good. I got this recipe from Jane Anne. Thank you!

Ingredients:

• 2 and 1/4 cups (280 grams) all-purpose flour, measured correctly
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted1
• 3/4 cup (135 grams) light brown sugar, loosely packed
• 1/2 cup (100 grams) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature2
• 2 teaspoons vanilla extract
• 1 cup (180 grams) semi-sweet chocolate chips or chocolate chunks

Directions:

1. Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
2. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill in the refrigerator for 2 hours, or up to 3 days. Chilling is mandatory.
3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
4. Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
5. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and under baked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
6. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Additional Notes:

1. Salted butter can be used instead. Reduce salt in the cookie dough to 1/4 teaspoon.
2. Room temperature egg + egg yolk are preferred for even disbursement.  Typically, if a recipe calls for room temperature or melted butter, it's a good idea to use room temperature eggs as well.  To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes.

Recipe from: Sally's Baking Addiction

BASIC GRANOLA

I love granola! Or really any breakfast food for that matter. This is my simple go-to recipe for making a quick big back of Granola. It's really easy, too! My favorite way to eat it is with Greek yogurt and berries.

Ingredients:

• 3 cups rolled oats (not instant)

• 3 tablespoons packed light brown sugar

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon kosher salt

• 1/3 cup honey, maple syrup or molasses (I usually do a combination)

• 1/4 cup vegetable oil

• 1 teaspoon vanilla extract

• 1/2 cup small-dice dried fruit

• 1/2 cup coarsely chopped raw or toasted nuts or seeds

Directions:

1.   Heat the oven to 300°F and arrange a rack in the middle.

2.   Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to         combine; set aside. 

3.   Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour           over the oat mixture and mix until the oats are thoroughly coated. 

4.   Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for       15 minutes, then stir and continue baking until the granola is very light             golden brown, about 5 to 15 minutes more.

5.   Place the baking sheet on a wire rack and cool the granola to room                     temperature, stirring occasionally, about 20 minutes. (Note: It will harden         as it cools.) 

6.   Add the fruit and nuts or seeds to the baking sheet and toss to combine.

*    Store the granola in an airtight container for up to 2 weeks.

Recipe from: CHOW