chip

Egg Salad Chip Dip

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Egg Salad Chip Dip! I learned a long time ago that egg salad makes a wonderful, light, and satisfying snack when unexpected guests stop by. At the time I served it with celery sticks, chicken-flavored crackers, and salty potato chips. I remember how awed my girlfriend was as she practically inhaled one scoop after another. She simply couldn’t believe egg salad was a finger food instead of a midday meal layered between two pieces of sandwich bread. It’s amazing what you can serve on a budget.

EGG SALAD CHIP DIP

Ingredients:

4 hard-boiled eggs, peeled and coarsely chopped

1/2 cup mayonnaise

2 green onions, snipped

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

Paprika, for garnish

Instructions:

In a mixing bowl, mash the hard-boiled eggs, using a fork. Fold in mayonnaise, green onion snips, sea salt, and cracked black pepper. Stir until well blended. Transfer to a serving dish. Garnish with a sprinkling of paprika. Refrigerate for one hour. Serve with lettuce leaves or sour cream and onion potato chips.

Egg Salad Chip Dip

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Egg Salad Chip Dip! I learned a long time ago that egg salad makes a wonderful, light, and satisfying snack when unexpected guests stop by. At the time I served it with celery sticks, chicken-flavored crackers, and salty potato chips. I remember how awed my girlfriend was as she practically inhaled one scoop after another. She simply couldn’t believe egg salad was a finger food instead of a midday meal layered between two pieces of sandwich bread. It’s amazing what you can serve on a budget.

EGG SALAD CHIP DIP

Ingredients:

4 hard-boiled eggs, peeled and coarsely chopped

1/2 cup mayonnaise

2 green onions, snipped

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

Paprika, for garnish

Instructions:

In a mixing bowl, mash the hard-boiled eggs, using a fork. Fold in mayonnaise, green onion snips, sea salt, and cracked black pepper. Stir until well blended. Transfer to a serving dish. Garnish with a sprinkling of paprika. Refrigerate for one hour. Serve with lettuce leaves or sour cream and onion potato chips.

Chocolate Chip Candied Cheese Ball

Eating My Way Through the Holidays! Sweet Celebrations: Chocolate Chip Candied Cheese Ball! The most amazing surprise appears at first bite. Dark chocolate blended with sweetened cream cheese presents itself as a first class cheeseball that leaves everyone smacking their lips in satisfaction. The fun of swiping a cinnamon graham cracker cookie transforms this dessert in a mouth-watering finger food. Make this holiday surprise the happiest one yet.

CHOCOLATE CHIP CANDIED CHEESE BALL

Ingredients:

1 8-ounce block of cream cheese, softened

1/2 cup butter, softened

2 tablespoons brown sugar

1 teaspoon vanilla

1 1/2 cup powdered sugar

1 cup mini chocolate chips

1 cup sugared pecans, crushed

Graham cracker sticks

Instructions:

In a medium bowl, beat cream cheese and butter until light and fluffy. Add the brown sugar and vanilla. Beat until creamy. Slowly add powdered sugar. Mix until smooth and completely incorporated. Fold in mini chocolate chips. Chill two hours. On a sheet of waxed paper, sprinkle crushed sugared pecans. Form chilled mixture into a ball. Roll in pecan coating. Chill overnight. Serve with honey graham cracker sticks or cinnamon graham cracker sticks.

Snickerdoodle Chocolate Chip Cookies

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Snickerdoodle Chocolate Chip Cookies! When my 11-year old granddaughter came for a visit, one of the things we did together was bake homemade cookies. It was a wonderful way to build social skills for life, not to mention lasting memories. Conversation flowed easily while mixing cookie dough and then afterwards licking the bowl. Her technique for cracking an egg, without getting eggshells in the dough, was to hold it securely in the palm of her hand, above a custard cup…and squeeze. Don’t laugh. It worked. Surprisingly it takes a lot more uneven pressure to break it that way, but her reasoning was, “Nana, it’s easier than trying to get my thumbs in the opening and pulling it apart.” Priceless.

SNICKERDOODLE CHOCOLATE CHIP COOKIES

Ingredients:

16.5-ounce box yellow cake mix

1/2 cup vegetable oil

2 eggs

1 cup semi-sweet chocolate chips

1/3 cup sugar

1 teaspoon ground cinnamon

Instructions:

Preheat oven to 350°. Line two baking sheets with parchment paper. Set aside. In a mixing bowl, combine yellow cake mix, vegetable oil, and eggs. Stir until thoroughly mixed. Fold in chocolate chips. Chill dough 20 minutes. Whisk together sugar and ground cinnamon in a shallow dish. Set aside. Scoop teaspoon-sized balls of cookie dough; roll in cinnamon sugar. Place on the prepared baking sheet. Bake 8-10 minutes. Remove from oven and allow cookies to cool on the baking sheet 2 minutes longer. Then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough. Store in an airtight container.

One-Bite Cookie Morsels

What’s Cooking in Gail’s Kitchen? Elevated Edibles: One-Bite Cookie Morsels! Years ago while traveling with my husband on a business trip, we had dinner at a popular local restaurant that extended a warm welcome to all who crossed its threshold. Before approaching the hostess stand, we were immediately greeted by the bakery-fresh aromas of homemade cookies. How delightful! On the dessert showcase, to our right, sat a plate of one-bite chocolate chip cookies with a table tent that said, “Please Take One”. I assure you, we didn’t hesitate as we munched away following the hostess to a nice, secluded corner booth. Talk about a memorable experience.

ONE-BITE COOKIE MORSELS

Ingredients:

1 1/3 cups flour

1 teaspoon cornstarch

1/4 + 1/8 teaspoon baking soda

1/4 teaspoon sea salt

1/2 cup butter, softened

1/2 cup brown sugar

1/4 cup sugar

1 egg, room temperature

1 1/2 teaspoon vanilla extract

1 cup mini chocolate chips, plus more for topping

Instructions:

Preheat oven to 350°. In a bowl, whisk together flour, cornstarch, baking soda, and sea salt. Line two baking sheets with parchment paper. Set aside. Using a mixer, beat softened butter, brown sugar, and sugar on medium speed until well combined. Mix in egg and vanilla extract. Reduce speed to Low and slowly add dry ingredients. Mix until combined. Fold in mini chocolate chips. Scoop 1/2 tablespoon-sized mounds of cookie dough, form into a ball, press 2-3 mini chocolate chips into top, and place onto prepared baking sheet. Bake 5-6 minutes; remove from oven. Allow to cool for 2 minutes, then transfer cookies to a wire rack.

Instant Dutch Baby

What’s Cooking in Gail’s Kitchen? Table Food: Instant Dutch Baby! Be innovative. When my Hawaiian friend, Dillyn, sent me a care package of unique foods from the island, I knew I would make something special to show her. I began with the popular chocolate macadamia nut pancake mix, tweaked it a little, and transformed it into a festive weekend breakfast for two. Everything tastes better with chocolate, doesn’t it? With mini morsels in the batter as well as a sprinkling on top, the flavor was ribboned throughout making one forget about the need for extra syrup. A final dusting of powdered sugar provided a tempting image to share long distance. She approved with glee and open delight. Mahalo!

INSTANT DUTCH BABY

Ingredients:

6 ounces chocolate macadamia nut pancake mix

1 egg

1/2 cup milk

1/3 cup mini chocolate chips, plus 1 tablespoon for topping

Powdered sugar, for garnish

Instructions:

Preheat oven to 375°. Spray a one-quart ovenproof baking dish with nonstick oil. Set aside. Combine pancake mix, egg, and milk in a bowl. Using a wire whisk, mix until the large lumps are gone. Fold in 1/3 cup mini chocolate chips. Pour batter into the prepared dish. Sprinkle remaining mini chocolate chips on top. Bake 25 minutes until golden brown and a cake tester comes out clean. Cool 5 minutes before dusting with powdered sugar. Serve warm.

One-Bite Cookie Morsels

What’s Cooking in Gail’s Kitchen? Delicious Holiday Foods: One-Bite Cookie Morsels! Years ago while traveling with my husband on a business trip, we had dinner at a popular local restaurant that extended a warm welcome to all who crossed its threshold. Before approaching the hostess stand, we were immediately greeted by the bakery-fresh aromas of homemade cookies. How delightful! On the dessert showcase, to our right, sat a plate of one-bite chocolate chip cookies with a table tent that said, “Please Take One”. I assure you, we didn’t hesitate as we munched away following the hostess to a nice, secluded corner booth. Talk about a memorable experience.

ONE-BITE COOKIE MORSELS

Ingredients:

1 1/3 cups flour

1 teaspoon cornstarch

1/4 + 1/8 teaspoon baking soda

1/4 teaspoon sea salt

1/2 cup butter, softened

1/2 cup brown sugar

1/4 cup sugar

1 egg, room temperature

1 1/2 teaspoon vanilla extract

1 cup mini chocolate chips, plus more for topping

Instructions:

Preheat oven to 350°. In a bowl, whisk together flour, cornstarch, baking soda, and sea salt. Line two baking sheets with parchment paper. Set aside. Using a mixer, beat softened butter, brown sugar, and sugar on medium speed until well combined. Mix in egg and vanilla extract. Reduce speed to Low and slowly add dry ingredients. Mix until combined. Fold in mini chocolate chips. Scoop 1/2 tablespoon-sized mounds of cookie dough, form into a ball, press 2-3 mini chocolate chips into top, and place onto prepared baking sheet. Bake 5-6 minutes; remove from oven. Allow to cool for 2 minutes, then transfer cookies to a wire rack.

Egg Salad Chip Dip

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Egg Salad Chip Dip! I learned a long time ago that egg salad makes a wonderful, light, and satisfying snack when unexpected guests stop by. At the time I served it with celery sticks, chicken-flavored crackers, and salty potato chips. I remember how awed my girlfriend was as she practically inhaled one scoop after another. She simply couldn’t believe egg salad was a finger food instead of a midday meal layered between two pieces of sandwich bread. It’s amazing what you can serve on a budget.

EGG SALAD CHIP DIP

Ingredients:

4 hard-boiled eggs, peeled and coarsely chopped

1/2 cup mayonnaise

2 green onions, snipped

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

Paprika, for garnish

Instructions:

In a mixing bowl, mash the hard-boiled eggs, using a fork. Fold in mayonnaise, green onion snips, sea salt, and cracked black pepper. Stir until well blended. Transfer to a serving dish. Garnish with a sprinkling of paprika. Refrigerate for one hour. Serve with lettuce leaves or sour cream and onion potato chips.

Java Chip Cookies

What’s Cooking in Gail’s Kitchen? The Chow Down: Java Chip Cookies! Anyone will tell you the aroma of coffee triggers good feelings. If you don’t believe me, check out the neighborhood coffee shops and you’ll find a local place where people hang out. It’s not just the free Wi-Fi either. Coffee is one of the most popular beverages around, especially now with intense flavorings topped with a mound of whipped cream. Transform the blend of coffee and sugar into a cookie, charged with caffeine, and you’ll be as popular as the Pied Piper. People will follow you anywhere!

JAVA CHIP COOKIES

Ingredients:

1 cup butter, room temperature

1 1/2 cups sugar

1/2 cup brown sugar, firmly packed

3 tablespoons espresso instant coffee

1 tablespoon vanilla extract

2 eggs

3 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 cup toffee bits

1/4 cup chocolate covered espresso beans, roughly chopped

1/4 cup mini chocolate chips

Instructions:

Preheat oven to 350°. Line two baking sheets with parchment paper. Set aside. In a food processor beat butter, sugar, brown sugar, espresso instant coffee, and vanilla extract until fluffy. Add eggs, one at a time, until blended. Combine flour, baking soda, and sea salt in a separate bowl. Gradually add flour mixture to butter mixture until it forms a dough. Fold in toffee bits, chopped espresso beans, and mini chocolate chips. Chill dough slightly. Using a melon ball scoop, drop cookie dough onto a baking sheet. Bake 10-12 minutes. Do not burn. Remove from oven. Let cool for 2 minutes. Dredge java chip cookies in sugar, if desired, before transferring them to a wire rack. Repeat with remaining dough. Yield: 3 dozen, large cookies.