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The Ultimate Chocolate Chip Cookie Ingredients: • 3/4 cup butter-flavor Crisco • 1 1/4 cups firmly packed light brown sugar • 2 Tbsp. milk • 1 Tbsp. vanilla • 1 egg • 1 3/4 cups all-purpose flour • 3/4 tsp. salt • 3/4 tsp. baking soda • 1 cup semi-sweet chocolate chips • 1 cup coarsely chopped pecans (optional) Method: Heat oven to 375 degrees F. Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until creamy. Beat egg into creamed mixture. Combine flour, salt and baking soda and mix into creamed mixture until just blended. Stir in chocolate chips and pecan pieces. Drop by rounded tablespoons of dough onto ungreased baking sheets, 3 inches apart. Bake at 375 degrees F. for 8 to 10 minutes for chewy cookies (cookies will still appear moist, but DO NOT OVERBAKE), or 11 to 13 minutes for crisp cookies. Cool on baking sheet about 2 minutes. Remove to cooling rack. Notes: The pecans are optional, but if omitted, increase the chocolate chips to 1 1/2 cups. Number of servings: 3 dozen cookies Grilled Chicken Adobo INGREDIENTS 1 1/2 cups soy sauce 1 1/2 cups water 3/4 cup vinegar 3 tablespoons honey 1 1/2 tablespoons minced garlic 3 bay leaves 1/2 teaspoon black pepper 3 pounds skinless, boneless chicken thighs DIRECTIONS Preheat an outdoor grill for high heat, and lightly oil grate. In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes. Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups. Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture. Black Forest Cake II INGREDIENTS 1 2/3 cups all-purpose flour 2/3 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup shortening 1 1/2 cups white sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups buttermilk 1/2 cup kirschwasser 1/2 cup butter 3 1/2 cups confectioners' sugar 1 pinch salt 1 teaspoon strong brewed coffee 2 (14 ounce) cans pitted Bing cherries, drained 2 cups heavy whipping cream 1/2 teaspoon vanilla extract 1 tablespoon kirschwasser 1 (1 ounce) square semisweet chocolate DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate. Chocolate Chip Muffins INGREDIENTS 2 cups all-purpose flour 1/2 cup white sugar 3 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1/3 cup vegetable oil 1 egg 3/4 cup mini semi-sweet chocolate chips 3 tablespoons white sugar 2 tablespoons brown sugar DIRECTIONS Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.