Chocolate Chip Cookies

Prep Time:11 minutes
Cook Time:13 - 15 minutes per pan

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (January 1996)

This is a great recipe, but makes very large cookies. I use this recipe to make normal size cookies and just take them out of the over sooner. I like to use my cookie scoop from OXO to get a good average sized cookie.

Peach Crisp

Prep Time:16 minutes
Cook Time: 40 minutes

Grade: C

Make Again: No

Recipe Source: Baking Illustrated

I don't love this recipe because I didn't love the topping. It calls for nuts, and was developed with that in mind. I used almonds, since I don't really like pecans, and I just didn't like the texture or taste of this. Nut lovers, might love this recipe, though. I'm just kind of picky about nuts in my desserts, and only on rare occasion like them that way.

Peanut Butter Suprise Cookies

Prep Time: 25 minutes
Cook Time: 13 minutes per pan (add candy after 7 minutes)

Grade: A+

Make Again: Yes

Recipe Source: Everyday Food (July 2003)

These are my favorite Peanut Butter cookies, because they are chewy. I've tried Cook's Illustrated PB cookies and didn't love them as much. Of course, the Reese's cups make them even better, but even without these would be good cookies to me.

They are a little more time consuming for a cookie. It takes a good 7 minutes or so to unwrap all the candy and the rolling of the cookies takes time.

Tomato Ricotta Tart

Prep Time: 15 minutes
Cook Time: 30 minutes

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (July 2003)

This is a great quick recipe that is nice for entertaining, either as a vegetarian entree or an appetizer. When I have made this before, the crust was not as crispy and sturdy as I wanted. This time, I used a crusty Italian loaf for my bread crumbs. I also started cooking the crust alone while I finished prepping the rest of the ingredients. This resulted in a very good, crisp sturdy crust. However, it did burn just a bit on the edges. Not enough to effect taste, but it wasn't as pretty.

I also only use 2 tablespoons of olive oil for the crust, and it works fine with that amount. I only make this in the summer, because it needs good fresh tomatoes. Definitely a winner recipe, I think.

Spicy Stir-Fried Green Beans

Prep Time: 13 minutes
Cook Time: 10 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (January 1999)

This is another favorite recipe. I almost always stir in some rice right into the green beans, right after adding the liquids, and make it into a light fried rice type recipe. I use only 1 tablespoon of oil for this recipe and it still works great. I usually make this a vegetarian entree and only get 2 servings from this. I should try adding a little scrambled egg and nuts to make it even more filling.

This last time I made this, I didn't have scallions, so I used a thinly sliced shallot, which worked well and was maybe even more delicious.