xiaoxl/recipe_data huggingface dataset:
Stuffed Chocolate Cloud Cupcakes


Ingredients:
water, eggs, chocolate Cool Whip, strawberry, raspberries, fresh mint leaves

Directions:
Preheat oven to 350°F.
In a medium mixing bowl, stir together cake mix, water, oil and eggs.  Beat until well combined.
Using a regular-sized muffin pan (12 cups], place cupcake liners in each cup.  Spoon batter neatly into each liner until 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of one cupcake comes out clean.  Remove cupcakes from the pan to a wire rack and allow to cool completely.
While waiting for the cupcakes to cool, make the frosting.  In a medium mixing bowl, place frosting and Cool Whip.  Beat at medium-high speed until smooth and completely incorporated.  Refrigerate until ready to frost cupcakes.
With a apple corer or small serrated knife (or tool of your preference], gently hollow out the center of each cupcake (make a 1-inch diameter hole in each].  Spoon or pipe frosting into the holes.  Then frost the tops of each cupcake.
Refrigerate until ready to serve.
Slow Cooker Potato Soup
Category: soups-stews-and-chili
By TJACKSON

Excellent soup for cold nights; goes very well with cornbread.

Ingredients:
8 pounds potatoes, peeled and cubed
1 small onion, chopped
2 tablespoons butter
2 cubes  chicken bouillon
2 tablespoons dried parsley
6 cups water
2 cups milk
½ cup all-purpose flour

Directions:
Place the potatoes, onion, butter, chicken bouillon cubes, parsley and water into a slow cooker. Set on low and let cook for 6 to 8 hours. At least half an hour before serving, stir together the milk and flour until no lumps remain, and mix into the soup. Cook for 30 minutes or until the soup is thickened.

Prep time: 10 mins
Cook time: 7 hrs 40 mins
Total time: 8 hrs
Yields: 12 - 1 cup servings

Calories: 442.7
Fat: 4.7 g
Saturated fat: 2.7 g
Carbohydrates: 91.9 g
Sugars: 6.8 g
Dietary fiber: 7.8 g
Protein: 10.2 g
Cholesterol: 12.7 mg
Sodium: 381.8 mg
MERRY CHOCOLATE PEPPERMINT MARTINI


Ingredients:
vanilla vodka, irish cream, Kahlua, almond butter, white chocolate

Directions:
Coat rim of glass in white chocolate and dip in crushed peppermint., Mix all liquids into a martini shaker with ice and shake., Make sure to shake hard enough to mix the almond butter into the liquids., Strain and serve!
Curry Tuna Fish Sandwiches


Ingredients:
tuna in water, mayonnaise, curry powder, pepper, green onions, dill pickles, Dijon mustard, lettuce leaves, tomatoes

Directions:
Toast the bread., Mix the first seven ingredients., Lay lettuce leaves down on each slice of bread., Spoon the tuna mixture and top with the tomato and top bread slice., Serves 2 generous sandwiches., Also, the tuna can be mixed the night before for cool, refreshing sandwiches.
Orange Creamsicle Martini  (Low Calorie!)


Ingredients:
orange-infused vodka, Cool Whip Free

Directions:
Place all ingredients in a martini shaker, but DO NOT shake(or the carbonated soda will explode!]. Mix thorougly with a spoon until mixture is mostly lump-free. Add about 1 cup ice (crushed, if you have it], and stir until mixture is cold. Then place the strainer on top and pour into a large martini glass. Enjoy!
Note:please don't drink and drive.
Vodka Blush


Ingredients:
vodka, fresh lime juice

Directions:
Fill shaker 2/3 with fresh ice.
Go light on the grenadine, it's more like a few drops. Maybe 1/4 tsp?. Look at the picture, it's very pale.
Add ingredients.
Shake and strain into chilled cocktail glass.
Dill Poached Salmon
Category: main-dish
By RH

This poached salmon is a family favorite and its easy to do. I suggest serving rice and a veggie with this meal.

Ingredients:
4 (4 ounce) fillets salmon
2 cups chicken stock
1 bunch fresh dill tied with kitchen twine

Directions:
Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 219.3
Fat: 10.9 g
Saturated fat: 2.2 g
Carbohydrates: 1 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 25.8 g
Cholesterol: 74.1 mg
Sodium: 405.3 mg
Carrot Cake


Ingredients:
all-purpose flour, salt, baking soda, cinnamon, cocoa powder, light brown sugar, granulated sugar, eggs, vanilla extract, carrots, pecans, unsalted butter, cream cheese, confectioners' sugar, vanilla

Directions:
For Cake:  Preheat oven to 350 degrees F.
Lightly butter and flour the 3, 9-inch layer pans.
Put the flour, salt, baking soda, cinnamon, and cocoa in a mixing bowl and whisk together to blend.
Put the sugars in a large mixing bowl, and whisk in the corn oil. Then whisk in the eggs, 1 at a time, followed by the vanilla. When fully blended, add the flour mixture all at once, and mix just until smooth. Stir in the grated carrots and the pecans. Divide the batter evenly between the 3 cake pans. Drop each pan sharply onto the counter from a height of about 6 inches to remove any air pockets. Bake for 25 minutes, or until the center springs back gently when touched.
Remove from the oven and place on cooling racks until completely cooled; then unmold.
Place 1 of the cake layers, bottom side up, on a cake plate or pedestal. Spoon approximately 1/4 of the frosting onto the layer, and spread it over evenly. Place a second layer, bottom side down, on top of the first, and spread with an equal amount of frosting. Place the final layer, bottom side down, on top of the others and frost the top and sides with the remaining frosting.
For Frosting:  Place the butter in the mixing bowl of an electric mixer. Mix on medium speed just until the butter begins to become soft, about 3 to 4 minutes. Add the cream cheese, in pieces, and mix until thoroughly blended. Slowly add the confectioners' sugar and vanilla, and mix until blended. Increase mixer speed slightly, and continue mixing for 2 to 3 minutes, until the frosting becomes light and fluffy.
Oven Pot Roast With Carrots and Potatoes


Ingredients:
salt, pepper, water, carrots, potatoes, onions

Directions:
Sprinkle roast well with salt and pepper.
Place in a large roasting pan.
Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
Uncover and arrange vegetables around roast in pan.
Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.
Colonial Gingerbread


Ingredients:
flour, molasses, buttermilk, sugar, butter, baking soda, ground ginger, ground cinnamon, salt, egg

Directions:
Preheat the over to 325 degrees Fahrenheit.
Butter and flour a 9x9x2 inch pan.
Measure all ingredients into a large bowl.  With mixer at low speed, beat until blended, constantly scraping the bowl with a rubber spatula.
Increase the speed to medium and continue beating for 3 minutes, occasionally scraping bowl.
Pour into pan.  Bake for 1 hour or until a toothpick inserted in the center comes out clean.
Cool in pan on a wire rack.
Note:  1 T. vinegar plus milk may be substituted for the buttermilk.
Cinco De Mayo Margarita Cupcakes


Ingredients:
butter, margarine, margarine, sugar, water, lime zest, Cool Whip

Directions:
Heat oven to 350°F (325°F for dark or nonstick pans]. Place paper baking cup in each of 24 regular-size muffin cups.
In small bowl, mix 1 1/2 cups pretzel, 2 T sugar and 1/4 cup melted butter or margarine until blended. Spoon about 1 tablespoon mixture in each cup.
3In large bowl, beat cake mix, margarita mix, water, oil, egg whites and 3 tsp zest with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among cups (two-thirds full].
Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
In medium bowl, fold whipped topping, yogurt and 2 tsp lime zest until blended; add food coloring if desired and frost cupcakes. Sprinkle with remaining 1/2 cup coarsely crushed pretzels. Store loosely covered in refrigerator.
Ruskie Pierogi (Pierogi With Cheese & Potato Filling)


Ingredients:
potatoes, cottage cheese, onion, butter, sugar, salt, pepper, flour, salt, butter, egg, reduced-fat milk, sour cream, salt water

Directions:
Combine all of the ingredients listed under filling and refrigerate until ready to assemble pierogi.
Combine flour, salt and butter in food processor.
In a separate bowl, blend together egg, egg yolk, milk and sour cream.
Add egg mixture to flour mixture and process until dough cleans sides of bowl and sticks together (the dough will be slightly sticky].
Remove from processor, shape into a ball, wrap in plastic and chill for 3 hours or overnight.
Cut dough into thirds; roll each section out on floured surface into 12" round.
Cut each round into 8 (3"] circles (using a glass works well].
Place about 2 tsp filling on each dough circle.
Moisten outer edges with water and fold dough over to close.
Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
In large pot, bring salted water to boil.
Cook 12 pierogi at a time, reducing heat to a gentle boil; boil until pierogi float to the surface (about 5 minutes].
Remove with a slotted spoon, drain on paper towel and transfer to serving dish.
Repeat with remaining pierogi.
At this point you can serve them warm, freeze them for later use or fry them in butter over medium heat, lightly browning both sides before serving.
Unleavened Cornbread
Category: bread
By Amy

Adapting recipes for the Days of Unleavened Bread is always fun and challenging.  Here is the one we use for cornbread during that week.

Ingredients:
1 cup cornmeal
1 cup all-purpose flour
¼ cup white sugar
1 teaspoon salt
1  egg
¼ cup shortening, melted
1 cup milk

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin pan or line with muffin papers. In a large bowl, stir together the cornmeal, flour, sugar and salt. Make a well in the center and pour in the egg, shortening and milk. Stir until well blended. Spoon batter into the prepared muffin cups. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center of a muffin comes out clean.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 150.4
Fat: 5.4 g
Saturated fat: 1.5 g
Carbohydrates: 22.2 g
Sugars: 5.4 g
Dietary fiber: 0.7 g
Protein: 3.1 g
Cholesterol: 17.1 mg
Sodium: 209 mg
German Texas Chili
Category: soups-stews-and-chili
By Chefs Ginny & Fred Bergmann

Fred is German and I am Texan!  This creation is a blend of the two!  Have a different ethnic background?  You can easily add spices and other ingredients to make it your own, although, we have to say - it's quite good the way it is. This can  easily be prepared the day before or put into the freezer for later use. Serve over baked potato or corn chips with ‘fixins' such as sour cream, grated cheese, onions, etc.  For a richer flavor, you are able to make this dish the night before and keep in refrigerator until the next day. Enjoy!

Ingredients:
¼ cup olive oil
4  red onions, chopped
6  chipotle peppers in adobo sauce, chopped, or to taste
1 pound hot pork sausage (such as Jimmy Dean®)
2 ½ pounds ground turkey
2 (28 ounce) cans crushed tomatoes with juice (such as Hunt's®)
1 (28 ounce) can Italian-style diced tomatoes (such as Hunt's® Diced Tomatoes with Basil, Garlic and Oregano)
1 (12 fluid ounce) can or bottle beer
1 tablespoon garlic powder
1 ½ teaspoons kosher salt
1 tablespoon ground black pepper
3 tablespoons ground cumin
1 tablespoon chili powder
¼ cup paprika
¼ cup brown sugar
4  cinnamon sticks
12  whole cloves

Directions:
Heat the olive oil in a very large skillet over medium heat, and cook the onions and chipotle peppers until the onions are translucent, about 10 minutes. Place the hot sausage and turkey into the skillet and cook until brown, chopping the meat up with a spoon into crumbles as it cooks, 10 to 15 more minutes. Spoon the meat mixture into a large slow cooker, leaving excess grease behind in the skillet. Stir the crushed tomatoes, Italian-style diced tomatoes, beer, garlic powder, kosher salt, black pepper, cumin, chili powder, paprika, and brown sugar into the meat mixture until thoroughly combined. Tie the cinnamon sticks and cloves into a piece of cheesecloth, and drop the bundle into the slow cooker. Set the cooker to Low, and cook 6 to 8 hours. Remove the cheesecloth spice bundle before serving.

Prep time: 25 mins
Cook time: 6 hrs 20 mins
Total time: 6 hrs 45 mins
Yields: 12 servings

Calories: 402.5
Fat: 21.1 g
Saturated fat: 5.4 g
Carbohydrates: 26 g
Sugars: 8.2 g
Dietary fiber: 6.2 g
Protein: 28.1 g
Cholesterol: 91.5 mg
Sodium: 956.3 mg
Lobster Roll Sandwich


Ingredients:
mayonnaise, Dijon mustard, celery, fresh lemon juice, lobster meat, lettuce leaves

Directions:
Combine first five ingredients in a mixing bowl;  mix well.
Line the roll with lettuce.
Stuff the lobster salad into the hot dog rolls.
Chicken and Gnocchi Soup


Ingredients:
boneless skinless chicken breasts, onion, carrot, celery, garlic cloves, dried oregano, salt, black pepper, bay leaf, chicken broth, lemon rind, lemon juice, extra virgin olive oil, garlic clove

Directions:
In a large saucepan, heat the oil over medium heat.
Fry the chicken, onion, carrot, celery, garlic, oregano, salt, pepper and bay leaf, stirring occasionally, until the onion is softened, about 5 minutes.
Add the chicken broth and 1-1/2 cups water; bring to a boil.
Reduce the heat to medium; cover and simmer for 10 minutes.
Add the gnocchi; simmer, uncovered, until the gnocchi float to the top and are firm to the touch, about 5 minutes.
Discard the bay leaf.
To make the gremolata, combine in a bowl the spinach, lemon rind and juice, oil and garlic.
Sprinkle onto the bowls of soup.
Eggnog Cake


Ingredients:
flour, sugar, baking powder, salt, nutmeg, ginger, shortening, milk, vanilla extract, eggs

Directions:
Heat oven to 350F Grease and flour 2 round layer pans, 8 or 9-inch .
Combine all ingredients in large mixer bowl.  Blend on low speed for 30 seconds, scraping side and bottom of bowl.
Beat 3 minutes on medium speed, scraping bowl frequently.
Pour into prepared pans.  Bake 35-40 minutes or until wooden pick inserted in center comes out clean.
Cool, fill and frost with a Cream Fluff Frosting.
Turkey Salisbury Steak
Category: meat-and-poultry
By Sharon Angel

Reminds me of the old school days lunch. YUM! Ground turkey is mixed and then formed into patties which are baked and served with a mushroom gravy.

Ingredients:
1 cup water
3 tablespoons dry onion soup mix
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
½ teaspoon ground black pepper
1 ½ pounds ground turkey
1 cup Italian-seasoned bread crumbs
1  egg
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  water
3 tablespoons brown gravy mix

Directions:
Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup water, onion soup mix, Worcestershire sauce, garlic, and black pepper together in a bowl. Strain mixture, reserving solids and broth. Pour 1/2 cup broth and the solids into a large bowl; mix turkey, bread crumbs, and egg into broth-solids mixture until thoroughly combined. Scoop 8 portions using 1/2 cup measure and form each into an oval patty; arrange on a baking sheet. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Whisk remaining broth, mushroom soup, 1 can water, and gravy mix together in a saucepan until smooth; bring to a boil, stirring constantly. Remove from heat. Flip patties and pour gravy over each. Continue to cook until gravy has slightly thickened, about 10 more minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 238.3
Fat: 10.1 g
Saturated fat: 2.6 g
Carbohydrates: 16 g
Sugars: 2.3 g
Dietary fiber: 0.9 g
Protein: 20.5 g
Cholesterol: 86.3 mg
Sodium: 855.7 mg
Grilled Tandoori Chicken and Red Onion Skewers With Couscous


Ingredients:
boneless skinless chicken thighs, plain fat-free yogurt, tandoori spice mix, cucumber, mint leaves, table salt, red onion, olive oil flavored cooking spray

Directions:
Put chicken, 1/2 cup of yogurt and spice mix in a resealable plastic food storage bag. Seal bag and turn to mix and coat. Place bag on a plate and refrigerate on lowest shelf for at least 1 hour or up to 8 hours.
To make sauce, stir together remaining 3/4 cup of yogurt, cucumber, mint and salt in a small bowl until blended; refrigerate until ready to serve.
Preheat grill. Remove chicken from marinade; discard marinade. Thread chicken and onion wedges onto 8 metal skewers, using 4 pieces of chicken and 2 pieces of onion per skewer. (If using wooden skewers soak them in water 30 minutes before use to prevent burning.] Coat chicken and onions with cooking spray.
Grill skewers, turning often, until chicken is no longer pink in center, about 7 to 9 minutes. Serve skewers over couscous with sauce on the side. Yields 2 skewers, 1/2 cup of couscous and about 1/4 cup of sauce per serving.
Moist Vanilla Cupcakes
Category: desserts
By Cupcake lover

These moist, tasty vanilla cupcakes are amazing! The vanilla flavor isn't too strong and the cupcakes aren't too sweet. They can be made really quickly, too, and in just one bowl.

Ingredients:
¾ cup white sugar
½ cup unsalted butter, softened
1 large egg
1 ¼ teaspoons vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup all-purpose flour
½ cup milk

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners. Beat sugar and butter together in a bowl using an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in baking powder, baking soda, and salt. Alternate adding flour and milk, stirring until just combined. Fill prepared pan with batter. Bake in the preheated oven until lightly browned on top, about 18 minutes. Cool in the pan for 10 minutes, then remove to wire racks to cool completely.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 cupcakes

Calories: 166.7
Fat: 8.4 g
Saturated fat: 5.1 g
Carbohydrates: 21.1 g
Sugars: 13.1 g
Dietary fiber: 0.3 g
Protein: 2 g
Cholesterol: 36.6 mg
Sodium: 152.8 mg
Parmesan Baked Pork Chops


Ingredients:
boneless pork chops, olive oil, parmesan cheese, pepper, garlic powder

Directions:
On a plate combine the last 4 ingredients.
Rub the pork chops with olive oil and then dip (coat] each one in the cheese mixture.  Press the mixture over the pork chops to make sure they are well covered in it.
Line a pan with tin foil and spray with cooking spray.
Place the pork chops on the pan and bake at 350°F for 40-45 minutes.
Simple Meatballs with Zoodles
Category: main-dish
By Tina Turbin

Meatballs are one of those foods that really remind me of childhood. Spaghetti and meatballs are definitely one of those 'comfort foods.' Try this simple recipe for your next family dinner or make 1/2 the batch and save the leftovers if you are eating solo. Pour your meatballs and sauce over spiralized zucchini noodles for an ideal paleo meal.

Ingredients:
1 pound ground beef
¼  white onion, chopped
1 ½ teaspoons garlic salt
salt and ground black pepper to taste
2  zucchini
1 (15 ounce) can tomato sauce
1 tablespoon oil, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine ground beef, onion, garlic salt, salt, and pepper in a bowl; mix well. Shape into 1 1/2-inch balls. Arrange meatballs in a glass baking pan. Bake in the preheated oven until meatballs are browned, about 20 minutes. Cut zucchini into noodle shapes with a spiralizer. Heat tomato sauce in a saucepan over medium heat; add meatballs. Reduce heat to low. Cook, covered, until sauce and meatballs are evenly warmed, about 5 minutes. Remove from heat; keep covered. Heat oil in a skillet over medium heat. Add zucchini, salt, and pepper; cook and stir until tender but firm to the bite, about 5 minutes. Transfer zucchini to a serving plate; top with tomato sauce and meatballs.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 296.6
Fat: 20.2 g
Saturated fat: 7 g
Carbohydrates: 9.2 g
Sugars: 5.9 g
Dietary fiber: 2.6 g
Protein: 20.6 g
Cholesterol: 68.1 mg
Sodium: 1325.3 mg
Best Boiled Fruitcake
Category: desserts
By Mark Richards

This recipe produces a really moist fruit cake it was given to me by my mom, and it's really easy.  My mom uses it for Christmas cake by icing it.  I use it for birthdays, Christmas, or just for a treat.

Ingredients:
12 ounces candied mixed fruit
5 ounces glace cherries, roughly chopped
2 ounces candied mixed citrus peel
2 ounces chopped walnuts
¾ cup butter
1 teaspoon ground allspice
½ teaspoon baking soda
1 cup milk
12 ounces sifted self-rising flour
2  eggs
1 ½ cups white sugar

Directions:
Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper. Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature. Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper. Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.

Yields: 1 - 8 inch cake

Calories: 587.5
Fat: 19.4 g
Saturated fat: 9.8 g
Carbohydrates: 99.4 g
Sugars: 38.4 g
Dietary fiber: 1.5 g
Protein: 6.6 g
Cholesterol: 75.8 mg
Sodium: 621.1 mg
Grammie Bea's Souper Tuna Noodle Bake


Ingredients:
onion, butter, margarine, milk, elbow macaroni, tuna, American cheese

Directions:
Cook noodles according to pkg. directions. Drain well. Set aside., In a saucepan, cook onion in butter, until tender., Stir in remaining ingredients., Pour into a 2 quart shallow baking dish., Bake at 400, for 20 mins., or until hot., Top with sliced cheese, if desired., Bake until cheese melts.
Unbaked Cookies


Ingredients:
sugar, milk, butter, rolled oats, salt, coconut, vanilla

Directions:
In a saucepan over medium heat, bring first 3 ingredients to a boil.
Cook for 3 minutes, stirring constantly.  Remove from heat.
In a large mixing bowl, combine remaining ingredients and add milk/sugar/butter mixture.
Mix thoroughly and drop by tablespoons onto wax paper-lined cookie sheets to harden.  Place in fridge or freezer to speed the process.
Chocolate Chip Cookies V
Category: desserts
By JEANNE5

Moist chocolate chip cookies!!

Ingredients:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 (3.3 ounce) package instant white chocolate pudding mix
1 cup butter, softened
1 cup white sugar
¾ cup brown sugar
2  eggs
2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Stir together the flour, baking soda, salt and instant pudding powder; set aside. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Blend in the eggs and vanilla. Gradually mix in the dry ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Scoop cookies using an ice cream scoop or by heaping tablespoons. Place cookies at least 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until lightly golden. Cool on baking sheets for a few minutes before removing to wire racks to cool completely.

Prep time: 10 mins
Cook time: 9 mins
Total time: 30 mins
Yields: 2 1/2 dozen

Calories: 188.8
Fat: 9.9 g
Saturated fat: 6 g
Carbohydrates: 24.8 g
Sugars: 16.5 g
Dietary fiber: 0.9 g
Protein: 2 g
Cholesterol: 28.8 mg
Sodium: 179.6 mg