Classic Chocolate Chip Cookies

 No funny story or nice anecdote with this recipe, just plain old ooey gooey deliciousness.

Ingredients:

• 1 cup butter, softened
• 1/2 cup white sugar
• 1 1/2 cups packed brown sugar
• 2 eggs
• 2 tsp vanilla
• 3 cups flour
• 1 tsp baking soda
• 2 tsp hot water
• 1/2 tsp salt
• 2 cups chocolate chips
• 1 cup walnuts, optional

Directions:

1. Preheat oven to 350.
2. Cream together butter and both sugars, beat until smooth. Beat in eggs one at a time, then stir in vanilla.
3. Dissolve baking soda in hot water, then add to batter along with salt.
4. Stir in flour until well mixed. Add in chocolate chips and walnuts, stir until evenly distributed.
5. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes, or until edges are lightly browned. 

Saucy Grilled Salmon

I do not like fish. I will not spin you some tale about how a fish hater tried a new recipe and then miraculously loved fish. No. I don't like fish. That said, my husband does. He really likes fish. Some may say, Hmm... how does a marriage between a fish eater and a non-fish eater work? The answer: occasionally I plug my nose and cook fish. And today was that day. But it turned out really well! It's the first time I've ever tried to make salmon, and it turns out it's not that hard. It was weird, though, staring at a filet of salmon that had scales on one side. Apparently, it's supposed to be that way. That's how I've seen in on Chopped, at least. This is a really easy marinade for salmon filets made out of what you already have on hand. And if you're weirded out by the scales like I am, they slide right off after they hit the heat of the grill, and then you're left with a long slab of scales, so prepare yourself.

Ingredients:

• 1 lb salmon filet
• salt to taste
• garlic powder to taste
• lemon pepper to taste
• 4 tbsp brown sugar, packed
• 4 tbsp soy sauce (reduced sodium)
• 4 tbsp water
• 3 tbsp vegetable oil

Directions:

1. Sprinkle salmon filet, scale side down, with salt, garlic powder, and lemon pepper to taste. I was pretty heavy handed with the lemon pepper.
2.  Combine brown sugar, soy sauce, water and vegetable oil and stir until the sugar is dissolved.
3. Slide salmon into a Ziploc bag and pour in marinade. Seal and shake lightly to coat salmon. Refrigerate the salmon, flesh side down, for up to 2 hours.
4. Grill, basting the salmon with reserved marinade from Ziploc bag. The scales will come off and just discard them. Be sure to baste both sides of the filet. Grill for 10 minutes on each side.

I still don't like it, but Josh said it's the best salmon he's ever had. Try it out for yourself and see if he tells me the truth about my cooking.

Sweet and Sour Meatballs

I came upon the basis for this recipe when I was trying to find something new to do with ground beef. After trying a few different ingredient variations, adding pineapple and changing proportions here and there, I now have a non-taco, non-spaghetti, non-meatloaf ground beef recipe. The sauce is tasty and thick but not heavy, and the addition of pineapple is a simple touch that adds so much. Serve over rice with steamed vegetables for an easy, throw-it-together-with-stuff-from-the-pantry dinner that is sure to please.

Ingredients:

Meatballs:

• 1 lb ground beef
• 1 egg
• 1/4 c dry plain bread crumbs
• 1/2 onion, diced

Sauce:

• 1 c packed brown sugar
• 3 tbsp flour
• 1 can pineapple chunks, juice reserved
• Juice from pineapple can, plus water to equal 1 1/2 c total
• 1/4 c white vinegar
• 3 tbsp soy sauce
• 1/4 c ketchup

Directions:

1.  Preheat oven to 350. Line a large cookie sheet with foil.
2. In a medium bowl, combine all meatball ingredients. Mix thoroughly and shape into golf-ball sized meatballs, it should equal about 24 balls.
3. Place meatballs (1 inch apart or so). Bake for 20 minutes, remove from sheet and let sit on paper towel.
4. Meanwhile, in large saute pan, combine brown sugar, flour, water/juice, vinegar, soy sauce and ketchup. Mix thoroughly and bring to a boil.
5. Reduce heat to simmer, add pineapple chunks and meatballs. Toss, stirring often, until evenly coated and all is heated through.

Great Grape Salad

The addition of Grape Nuts cereal sounds weird, but the caramelized affect they get when mixed with the brown sugar really is divine. This is a great salad to make in the summer when you want to dress up fruit a little. It's a good alternative to the old fruit tray with dip standby dish at barbeques. If you are too afraid to use the Grape Nuts, you can use chopped pecans or walnuts. But you should really try it as written. The Grape Nuts add an unexpected element to the salad that you can't get with nuts.

Ingredients:

• 4 lbs seedless grapes (green or red -- or a mixture)
• 8 oz brick of cream cheese, softened
• 1 cup sour cream
• 1/2 c white sugar
• 1 tsp vanilla
• 2 tbsp brown sugar
• 1/2 c Grape Nuts

Directions:

1. Wash and pat dry grapes, set aside.
2.  Mix together cream cheese, white sugar, sour cream and vanilla in a large bowl.
3. Add grapes and mix until they're evenly coated.
4. Sprinkle with brown sugar and Grape Nuts right before serving (it will get soggy so don't get ahead of yourself and add the Grape Nuts too early)
5. Toss the salad all together and enjoy!