Thursday, June 16, 2016

Raspberry Chocolate Chip Cookies

From Amy Livesay

  • 1 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 large box (5.1 oz) Instant Vanilla Pudding mix
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 cup semi-sweet chocolate chips
  • 1 cup fresh raspberries, halved

  • With a hand mixer, cream together the butter and sugars. Add the pudding mix and mix until well blended. Add the eggs and vanilla and mix well. Add the flour and baking soda and continue mixing. Stir in the chocolate chips and then very gently fold in the raspberries.
    Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet (or a high quality non-stick cookie sheet). Bake for about 10 minutes at 350. Enjoy!

    Amazing and Simple Greek Feta Dip

    • 2-3 tablespoons olive oil
    • 3-4 (about 1 1/2 cups) Roma tomatoes, chopped 
    • 2 green onions or a bunch of chives, finely chopped (about 1/4 cup)
    • 8 ounces feta cheese (see note above)
    • 2 teaspoons Greek seasoning (see note above)
    • White or regular balsamic vinegar (optional)
    • Sliced baguette for serving
    1. Drizzle the olive oil over a plate or platter. Add the tomatoes and green onions or chives and crumble the feta cheese over the top. Sprinkle on the Greek seasoning and toss lightly to combine. Drizzle with balsamic vinegar, if using (just a teaspoon or so to start - add more to taste). 
    2. Serve the dip with soft, sliced baguettes (pita chips are delicious, too).