Kitchen Sink Cookies (Martha Stewart Living) The name says it all, I think. This sounds like my kind of cookie! 1 cup (2 sticks) unsalted butter, softened ½ cup sugar ½ cup firmly packed light-brown sugar 2 large eggs 1 tsp pure vanilla extract 2 cups all-purpose flour 1 tsp baking soda ½ tsp baking powder ½ tsp salt 2 cups old-fashioned oats 2 cups semisweet chocolate chips 1 cup sweetened flaked coconut 1 cup raisins 1 cup coarsely chopped walnuts Heat oven to 350. Line two baking sheets with parchment or use a silicone baking mat. In a large bowl mix butter and sugars until smooth, 2 minutes. Beat in eggs, one at a time. Stir in vanilla. In a medium bowl sift together flour, baking soda, baking powder and salt. Gradually stir into the butter mixture until blended. Add oats, chocolate chips, coconut, raisins and nuts; stir until blended. Using a small ice-cream scoop, drop batter onto cookie sheets, spacing about 2" apart. Press tops down with the bottom of a glass. Bake 16-18 minutes, or until golden. Cool on pan 2 minutes. Transfer cookies to a wire rack and let cool completely. Store in an airtight container or up to 1 week.

Cheesy Vegetable Pasta 1/2 lb ziti or penne 1 tbsp balsamic vinegar salt and pepper 1/4 cup olive oil 2 medium zucchini, halved lengthwise 2 medium eggplant, halved lengthwise 1/2 large onion, quartered 2 large garlic cloves, finely chopped 1/2 tsp dried oregano 4 plum tomatoes, chopped 1 cup pasta sauce 3/4 cup crumbled feta 1/2 tsp red pepper flakes 2 cups shredded mozarella Cook pasta. Meanwhile whisk together the vinegar, 1/2 tsp salt and 1 tbsp of the oil in a small bowl. Place the zucchini, eggplant and onion on a baking sheet. Brush with the vinaigrette. Heat broiler. Broil until tender, 8 minutes per side. Heat oven to 350 degrees. Chop the roasted vegetables. Place a large pot over low heat. Add the garlic and the remaining oil and cook 3 minutes. Add the drained pasta, vegetables, oregano, tomatoes, pasta sauce, feta, black pepper and red pepper flakes and toss. Transfer to a 9x13" baking dish. Sprinkle with the mozzarella. Cover and bake for 30 minutes. Uncover and bake 20 minutes more.

This chicken is so flavorful. This recipe is definitely one of the 'keepers' I've found. Vinegar Chicken 5 chicken leg quarters ¼ cup white or cider vinegar (I used cider vinegar) ¼ cup soy sauce 2 tablespoons Worcestershire sauce 1/8 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon garlic powder 1/8 teaspoon onion powder Preheat oven to 425 degrees. Lightly grease a 13x9-inch baking pan. (!!WARNING!!The basting liquid will make a sticky mess on your pan. Use a disposable pan or line your pan with foil. Even with foil I got a sticky mess underneath but I used a ceramic-type baking dish that cleaned up with a little soaking.) Place the chicken in the pan. In a small bowl combine the vinegar, soy sauce, and Worcestershire sauce. Sprinkle one-third of this mixture over the chicken. Season with salt and pepper, garlic powder and onion powder. Bake for 30 minutes. Remove the chicken from the oven, and baste with another one-third of the vinegar mixture. Bake 15 minutes longer. Baste again with the remaining vinegar mixture. Return to the oven and continue baking for 15 minutes, or until the skin is golden brown and crispy.

Jasdip, I've made that Chicken and Bok Choy Stir-fry and it's on my blog. It was very good. I have trouble finding baby bok choy locally though. I keep forgetting to track down rhubarb this year. I made this Martha recipe last year and it was really good (and pretty too!) Strawberry-Rhubarb Coffee Cake 1 ¼ cups chilled unsalted butter (2 ½ sticks) plus more, softened, for pan ¼ cup freshly squeezed lemon juice (about 2 lemons) I used the juice of 1 large lemon 1/3 cup cornstarch 2 ¾ cups sugar 1 pound strawberries, hulled and sliced 1 ½ pounds rhubarb, trimmed and cut into 1-inch pieces 3 ¾ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda Pinch of salt 2 large eggs 1 ½ cups buttermilk 1 teaspoon pure vanilla extract 1. Preheat oven to 350 degrees F. Brush a 9x12x3-inch baking pan with butter, and set aside. Make fruit sauce: Combine lemon juice, cornstarch, and 1 cup sugar in a medium saucepan. Add strawberries and rhubarb; cook, stirring frequently, over medium heat, until rhubarb is soft and liquid has thickened, 15 to 20 minutes. Transfer to a medium bowl; let cool. 2. Make crumb topping: Combine ¾ cup sugar and ¾ cup flour in a medium bowl. Melt ¼ cup butter in a small saucepan over low heat. Drizzle butter over flour mixture; using your hands, mix until crumbly. Set aside. 3. Make cake batter: Whisk together remaining 3 cups flour and 1 cups sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or two forks (I used the food processor), cut remaining 1 cup butter into flour mixture until it resembles coarse meal. In a separate small bowl, mix eggs, buttermilk, and vanilla. Pour into flour mixture; stir to combine. 4. Spread half the cake batter evenly into the prepared pan. Top with half the fruit sauce. Carefully spread the remaining batter over the fruit, and top with the remaining fruit sauce. Sprinkle with the crumb topping. 5. Bake until cake is golden brown, about 1 hour. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature, cut into squares. Serves 15.