Chocolate Chip Cookies

The classic chocolate chip cookie is hard to beat. Soft, chewy and moist, this perfect-for-dunking cookie will not be around your kitchen long after it comes out of the oven. So you better make a ton!

Ingredients:

1- 1/4 cups granulated sugar

1- 1/4 cups packed brown sugar

1- 1/2 cups butter, softened

2 teaspoons pure vanilla extract

3 eggs, at room temperature

4- 1/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

3 cups semisweet chocolate chips

1. Preheat oven to 375 degrees Fahrenheit.

2. In a large mixing bowl using an electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy (about 3 minutes). Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.

3. On a parchment paper-lined baking sheet, drop dough by rounded tablespoonfuls two inches apart. (I used a small ice cream scoop that was about 1- 1/2 tablespoons.)

4. Bake for 10-12 minutes (depending on size) or until cookies are light golden brown. The cookies will still be slightly soft in the middle, but will set once removed from the oven. (The softer the cookie in the oven, the softer it will be when it sets.)

5. Remove from oven and cool for 1 minute before removing from cookie sheets onto cooling racks. Enjoy these delicious cookies fresh from the oven or cooled!

Spicy Shrimp with Pasta and White Sauce

My boyfriend, Paul, begs me to make this pasta for him all the time. The shrimp is spicy, the sauce is thick and the pasta is comforting. This recipe makes about four large servings, so Paul can have leftovers for the whole week. I like to serve the pasta with crusty slices of French bread that have been broiled in the oven then rubbed with a garlic clove and drizzled with extra virgin olive oil. Enjoy!

Shrimp Ingredients:

1/4 cup butter (1/2 stick)

1 pound medium or large shrimp, peeled and deveined

1 teaspoon crab or shrimp boil

juice of half a lemon (about 1 tablespoon)

salt and pepper to taste

Sauce Ingredients:

1 tablespoon butter

1/6 cup all-purpose flour

3/4 cups chicken broth or chicken stock

2 garlic cloves, minced

1/2 cup heavy whipping cream

1/4 cup minced fresh parsley

1 teaspoon paprika

salt and pepper to taste

So that all three components of the pasta dish are finished at the same time, start cooking the pasta once you stir the flour into the sauce. Cook the shrimp when the pasta has about 4 minutes remaining on the timer.

1. For the sauce, melt the tablespoon of butter in a small saucepan. Stir in the flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper.

2. For the pasta, bring a large pot of water to a rolling boil. Add a handful of salt to the water. Drop in 1/2 pound of whatever type of pasta you like (I use either farfalle or penne); stir immediately so pasta doesn't stick together. Cook pasta for 8-10 minutes, stirring occasionally. Drain pasta and return to empty pot you cooked it in.

3. For the shrimp, melt the 1/2 stick of butter in a large skillet heated to medium. Add shrimp to melted butter; cook in a single layer for about 2 minutes on the first side. Flip shrimp and cook for another 2 minutes. Once shrimp is no longer opaque and is cooked through, add the crab or shrimp boil, lemon juice, salt and pepper. Cook only for 1 minute.

Toss pasta with sauce and shrimp. Top with fresh parsley and grated parmesan cheese. Serve and enjoy!