MRS. FIELD’S CHOCOLATE CHIP COOKIE

This might be the first recipe I ever actually stole.  Y'all.  Sincerely, I cannot even remember.  If I did actually steal it - the theft was likely 29 or 30 years ago... yup.  The math is right and I am that old.

In my defense: the stolen recipe was first stolen by my SISTER from her college roommate.  Back in the 90's the only way you're getting a REALLY good recipe is if you straight up buy it.  (Think really hard and imagine no internet - Just books to buy at a book store or borrow at the library.)  Her college roommate was gifted the following recipe as her high school graduation gift from a relative (albeit NOT gluten free - and aren't we all so glad I can figure out the switch up...).

Now that we have the cookie theft confession committed to the blog, I give you the: 

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MRS. FIELD’S CHOCOLATE CHIP COOKIE

(But Gluten-Free if you please... )

(and family portions - not store portions)

In a HUGE bowl, cream together:
1  cup brown sugar, packed
1  cup white sugar
1  cup softened butter (2 cubes)


Beat sugars and eggs on HIGH for 8-10 minutes.

Then add to creamed ingredients:
2 eggs
1 teaspoon vanilla (Mexican vanilla preferred)


In a large separate bowl, mix:
2  1/2 cups gluten-free flour
2  1/2 cups oatmeal (old fashioned oats - certified GF)
1  teaspoon baking soda
1  teaspoon baking powder


Add the flour mixture to the creamed ingredients.  


Mix thoroughly and then add:
1 bag (2 cups) of chocolate chips 

TRY:  dark or semi-sweet milk chocolate or semi-sweet or a mix of any of the chocolate choice - measure 2 cups of your choice(s)

1  8 oz chocolate bar, finely grated (Optional)



Bake at 325 for 20-22 minutes or until just BARELY browned in spots on the top.

Let cool on the cookie sheet 5 minutes before trying to transfer to a cooling rack.

Makes nearly 2-3 dozen cookies depending on the size….  

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Click Link FOR: Gluten-Free Flour Recipe

Click Link FOR: Mama Jo's Recipe Blog TABLE OF CONTENTS

Spinach and Toasted Pecan Salad

This recipe brings back so many Idaho memories...

I haven't made it as much while we have been in Texas.

Maybe I'm subconsciously keeping myself from thinking about them??  

Nah.

It's got to be something else!  Why would I not want to think about all the places, people, events, meals this lovely little salad got paired with??!  Or even let take center stage as the WHOLE MEAL and put Costco rotisserie chicken on top of it.

It must just be my laziness.

I'll put a red onion in my next Smith's or Kroger pick up and make it this week - and in turn make a new memory with it in the background.  Pinky-promise.

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Spinach and Toasted Pecan Salad

1 cup toasted pecan pieces 

1 medium OR large bag of pre-washed spinach leaves

1/2 cup slivered red onion 

1/3 cup Lemon-Soy Dressing (dressing recipe listed below) 

1 cup dried cranberries

½ cup Feta cheese

Preheat the oven to 325. 

Toast the pecans in a baking pan on parchment paper until they begin to get fragrant, about 7-10 minutes. 

Let cool completely. 

WHEN SERVING PORTIONED:

Combine the spinach, and onion in a salad bowl. 

Just before serving, pour on the dressing and toss well. 

Check to see if you need to add more dressing; you don't want to make the spinach too wet. 

Serve on individual salad plates with the pecans, cranberries and the Feta cheese sprinkled on each portion.

NOTE:  More often than not, I serve the ingredients individually buffet style, letting each person pick and choose their ingredients and portions for their salad.

Lemon-Soy Dressing: 

2-3  garlic cloves, minced 

2  Tablespoons lemon juice 

1  Tablespoon red wine vinegar 

1  1/2 teaspoons soy sauce   (Davis house: use Gluten-Free)

1/8  teaspoon salt 

1/2  teaspoon coarse ground pepper 

1/2  cup mild-flavored olive oil

Place all the ingredients in a jar with a tight-fitting lid and shake vigorously. 

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Click Link FOR: Mama Jo's Recipe Blog TABLE OF CONTENTS