Turkey Spinach Loaf

This is a favorite at my house– and one I’ve been making for a long time. The original recipes came from a magazine called “Light & Tasty” and I’ve modified it to make it a little easier. And a little tastier, too.

The past two times I’ve made it, I’ve also roasted cut (and covered with olive oil, salt, and pepper) potatoes to fulfill the need for a carb, especially in the cooler months. I usually use basic, store bought salsa for the topping, however, this time I added Sriracha and it gave it a great punch.

Finally, the original recipe also called for frozen spinach, but I prefer the fresh kind and use several cups of it. Don’t fret when the loaf looks like one big mess of greens, it all bakes down in the process and it’s an easy way to eat more greens without feeling like you’re, well, eating more greens.

2 eggs

1/2 cup milk

1 teaspoon garlic

1 teaspoon salt

1 teaspoon dried basil (or a handful of fresh)

1 teaspoon dried oregano

1/2 teaspoon pepper

1 cup bread crumbs

1 medium onion, chopped

Several cups (remember, it cooks down so don’t be afraid to use quite a bit!) fresh spinach

2 1/2 pounds ground turkey

1/2 cup salsa

1 tablespoon butter or margarine, melted

Heat oven to 425 degrees. Coat a baking baking dish (13 x 9 inches is the best) with non-stick cooking spray. Mix eggs, milk, dried spices (garlic, salt, pepper, oregano, basil if dried– add spinach, if fresh) in a bowl. Add bread crumbs, spinach, and onion and mix until blended. Shape into loaf, spread salsa on top, topping with the melted margarine. Cook about an hour. Ground turkey should be cooked to 165 degrees.

No Knead Bread

My go-to bread.

The recipe originally came from Mark Bittman via the New York Times. I’ve tried all sorts of fun things with it- rye flour and caraway seeds, mixing red chile into the dough, or covering it in sesame seeds. The possibilities are endless!

3 cups all-purpose or bread flour , plus more for dusting

1/4 teaspoon instant yeast

1 1/4 teaspoons salt

1 5/8 cups water

cornmeal as needed

In a large bowl, combine flour, yeast, and salt. Add the water and stir until blended; the dough will be shaggy and sticky. Cover bowl with plastic wrap and let rest at least 12 hours. A warmer room (70 degrees) is helpful. I place it near my stove especially if I’m going to be using the stove for something.

Dough is ready when the surface is dotted with bubbles. Lightly flour a work surface (I use my dough rolling mat) and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with the plastic wrap and let rest about 15 minutes.

Uusing just enough flour to keep dough from sticking to work surface or your fingers, shape the dough into a ball. Coat a towel or the dough rolling mat with cornmeal, put the dough seam side down, and dust with more cornmeal. Cover with a cotton towel and let it rise about 2 hours. When it’s ready, the dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half hour before dough is ready, heat oven to 450 degrees. Put in a 6- to 8- quart heavy covered pot (I use my Le Creuset dutch oven) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under the mat and turn the dough over into the pot, seam side up. Don’t worry about the mess– it will “right” itself as it bakes but you can shake the pot once or twice and try to shift it around.

Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes (it’s about 17 minutes for me) until it’s a nice brown. Cool on a rack.

The Greek Salad Sandwich

This is one of my favorite recipes and I admit that it’s not mine– it’s from Martha Stewart. However, I’ve made a few changes because, while I love the flavor, most of her recipes are a lot of work so I needed to make it easier to create. I also made the bread– the recipe for that coming next month! The chips are the spinach, beet, and carrot tortilla chips with flaxseed from Trader Joe’s. Another favorite of mine.

The recipe is supposed to make four sandwiches, but that all depends on how much filling you like to use. You also can serve the chickpea part as dip and even layer it with the feta part for a, well, layer dip. Lots of options for these great flavors. Make it work for you and what you enjoy serving and eating.

! can chickpeas, rinsed and drained

3 tablespoons lemon juice

4 tablespoons tablespoons olive oil

1/2 cup fresh parsley

1/2 red onion, chopped

salt and pepper, as desired

4 ounces crumbled feta

slices of bread

1/2 medium cucumber, sliced thinly

1 tomato, thinly sliced

In a food processor pulse chickpeas, 2 tablespoons lemon juice, 2 tablespoons olive oil, and parsley until finely chopped. In a small bowl, mash feta with 1 tablespoon lemon juice and 2 tablespoons olive oil. Stir/mash in red onion. Spread the chickpea mix on one side of bread for each sandwich and do the same with the feta mixture for the other side of the sandwich. Place tomato and cucumber on one side and top with remaining side.

The Chelle Salad

I believe that any good recipe takes a lot of experimenting. While some might fall right into place, generally there was experimenting behind it although sometimes we don’t realize it. After we’ve made something enough times, one day we tweak it or make some sort of change and there it is. Perfection.

The Chelle Salad was years of trying to make salads satisfying and enticing. It’s not the idea of lettuce, it’s just that eating vegetables only isn’t enough to leave me happy and satisfied when I’m gone from the table. About ten years ago, I began to make changes in how I ate and this salad was a big part of that change.

I began to add beans (either garbanzos or lentils), hard-boiled eggs, and then sometimes salami or salmon (smoked here in this photo). The olives fulfill any salad craving.

And I found out how much I love pickled beets.

There really isn’t a recipe but below I outline the layers of this salad that make it a staple at my house:

Start with some sort of greens– we prefer romaine. I usually use one head split in half our salads, slicing it. I also like to include other vegetables, usually raw bell pepper or maybe cherry tomatoes, but most often cucumbers.

Then comes the fun part– garbanzo beans or lentils, hard-boiled eggs (these and the beets are must-haves for the salad!), and green olives. I don’t always included salami slices or salmon, but if we have them on hand, I might.

I always cut the pickled beets last because they are the messiest and the knife and cutting board can go straight to the dishwasher from there.

Finally, I usually dress it with a balsamic glaze of some sort. I don’t mind balsamic straight, but there is also a good glaze offered in the stores, too.

And, remember, this is what we like, this is what makes us happy. But if you’ve got something you prefer, add it. Salads aren’t meant to all be the same!

Lemony Greek Meatball Soup

A delicious recipe from the New York Times you can find here. I didn’t make any changes except to use what I had at home– no scallions, used powdered garlic and ground turkey. I used parsley in the meatballs (we had some that was on the verge of going bad and I knew I needed to do something with it) and then dill in the soup itself. Zesty is a good word for it– lemon and dill together! It was even better the second night, too.

I included a caesar salad with it, vegetable bread (made with the greens left from a smoothie) for dessert, and a SodaStream seltzer with lime.

Green Chile Mac and Cheese

This is one of my favorite main courses to serve when I have a group of people for a dinner party. It makes a large dish full and because it uses practically every bowl in the kitchen (but worth it!), it’s more fun to make it for a group of people– especially because they’ll go back for seconds and thirds. The original recipe came from the Martha Stewart Meatless cookbook.

16 ounces elbow macaroni

1 cup bread crumbs

2 tablespoons unsalted butter

2 cups vegetable stock or chicken broth

5 tablespoons all-purpose flour

pinch of nutmeg

pinch of cayenne pepper or red chile powder

2 cups milk

8 ounces extra-sharp cheddar (about 2 1/4 cups)

1 ounce Parmesan cheese

Green chile– I use the jarred 505 brand (the amount is up to you– depending on how much flavor and heat you’d like– I tend to use half a jar)

salt, as needed

Directions:

Preheat over to 400 degrees.

Cook pasta in boiling water, just a few minutes less than directed on the package directions. Drain in a colander and run under cold water to stop the cooking; drain again. Transfer to a large bowl.

Whisk 1/2 cup stock into the flour in a medium bowl. Melt a tablespoon of the butter into a medium saucepan over medium heat. Stir in nutmeg, cayenne/red chile powder, and salt (as needed). Add milk and the remaining 1 1/2 cups of stock. Whisk in the flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add both cheeses and stir until melted. Pour over macaroni, add green chile, and stir to combine.

Pour macaroni mixture into large casserole dish and even out. Melt 1 Tablespoon of butter and combine with bread crumbs. Pour that mixture over the macaroni and cheese and even out. Bake until bubbling and gold brown, about 30 minutes. Let cool slightly before serving.

Serve with crusty bread and a caesar salad.

Molasses Carob Brown Rice Flour Cookies

The original recipe came from Cooking Light, April 2016. After many versions, this became Greg’s favorite.

1 cup packed dark brown sugar

6 tablespoons vegetable oil

6 tablespoons softened butter

1/3 cup molasses

1 teaspoon vanilla

1 large egg

2 cups rice brown flour

1 teaspoon baking soda

1 cup carob chips

Preheat over to 375 degrees.

Beat brown sugar, butter, and oil with electric mixer at medium speed until well blended. Add molasses, vanilla, and egg; beat until well combined.

Add brown rice flour and baking soda to mixture and beat at low speed until just combined. Add carob chips and beat until combined.

Spoon dough with rounded spoonfuls onto prepared (I use Pam spray) cookie sheets. Bake at 375 degrees for about 13 minutes until barely browned around the edges.

Cool on pan for 3 minutes, place on wire rack to cool.

Herb Ice cream

Yes, you read that right. Herb ice cream. Basil has been the most popular at my house and a few people like rosemary as well. Below you’ll find my basic ice cream recipe with the adaptions for the herbs.

1 bunch herbs of your choice– I’ve used (as of this blog writing) basil, rosemary, mint

1 1/2 cups milk of your choice

1 1/2 cups heavy cream

2 egg yolks

1/2 cup sugar

2 tablespoons vanilla extract

Combine cream and milk in a medium saucepan over medium heat and cook until mixture almost boils, about 5-8 minutes. Reduce heat too low.

Meanwhile, beat egg yolks, sugar, and vanilla in a small bowl until light yellow and smooth. Add 4 tablespoons of the hot cream/milk mixture and stir until combined. Gradually add egg yolk mixture to warm cream mixture, stirring continuously to prevent eggs from curdling.

Cook over low heat until slightly thickened and mixture coats the back of a spoon, 3-4 minutes.

Pour the ice cream into a container to cool it overnight in the refrigerator. I use the Tupperware freezer containers as they work great for freezer. Before closing the container, add the chosen herb, giving it a stir or two, and let it steep overnight. Before placing in the ice cream bowl in the morning, strain the herb out (which also will strain out any curdled egg).

Pour the mixture into the ice cream bowl and turn it on, letting it mix until it thickens about 20-25 minutes. I then place the ice cream in the freezer for at least several hours until it hardens.

Add a garnish of fresh herb for fun color, too!

Strawberry Ice Cream

I’ve been using the same basic ice cream recipe for twenty (gasp!) years since I received my still-working Cuisinart ice cream maker when I married the first time. This is the recipe from the booklet and it does involve raw eggs that are cooked in the process. While this recipe is for strawberry ice cream, you can try any berry or fruit, just remember that it’s important to chop the berries in the food processor. I chop them until some liquid forms because that allows the flavor to soak into the ice cream itself and lends a natural color to it.

I also use 2% lactose free milk because that’s what I drink and sometimes use half and half instead of heavy cream. The taste is still great if one uses less dairy fat, but the creamy texture might not be, well so creamy.

And don’t throw out those egg whites! At the very least, fry them up and feed them to your dog for a treat. Lilly and Ash concur.

1 1/2 cups strawberries, washed and hulled

1 1/2 cups milk of your choice

1 1/2 cups heavy cream

2 egg yolks

1/2 cup sugar

2 tablespoons vanilla extract

Chop the strawberries in a food processor and set aside.

Combine cream and milk in a medium saucepan over medium heat and cook until mixture almost boils, about 5-8 minutes. Reduce heat too low.

Meanwhile, beat egg yolks, sugar, and vanilla in a small bowl until light yellow and smooth. Add 4 tablespoons of the hot cream/milk mixture and stir until combined. Gradually add egg yolk mixture to warm cream mixture, stirring continuously to prevent eggs from curdling.

Cook over low heat until slightly thickened and mixture coats the back of a spoon, 3-4 minutes. Cool completely– at this point I put the mixture in the refrigerator overnight, however, you can let it cool for 30 minutes in an ice bath if you want to make ice cream that day.

Pour the mixture into the ice cream bowl and turn it on, letting it mix until it thickens about 20-25 minutes. I then place the ice cream in the freezer for at least several hours until it hardens.

Molasses Cookies with Prickly Pear Cactus Frosting

I’ve been working on ways to incorporate prickly pear cactus puree into more of my cooking– mostly desserts and drinks right now. I had made a prickly pear frosting for cupcakes a few years ago for Greg’s high school girls soccer team so this time I thought I would try putting the frosting on cookies. I have more experiments ahead, but here you’ll find the results of my first try and how you can replicate them.

I found the prickly pear cookie cutter on etsy and the original cookie recipe came from Land O Lakes.

The cookies have an understated flavor, however, I wanted that on purpose because I wanted the prickly pear flavor to shine.

Here is my adapted recipe:

Cookies

1/2 cup butter, softened

1/2 cup brown sugar

1/2 cup molasses

1 large egg

1 1/2 teaspoons vinegar

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Frosting

4 cups powdered sugar

1/2 cup, softened

2 teaspoons (or more) prickly pear puree

3 to 4 tablespoons milk

Combine butter, sugar, molasses, egg, and vinegar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining ingredients; beat at low speed, scraping bowl often, until well mixed.

Divide the dough into thirds and wrap in plastic food wrap. Refrigerator 2 hours or overnight until firm.

Heat oven to 350 F.

Roll out dough on surface lightly covered with flour and sugar, one portion at a time (keep remaining dough in the refrigerator) to 1/4-inch thickness. Cut with the cookie cutter.

Place 1 inch apart onto untreased cookie sheets. Bake 8-10 minutes until no indention remains when touched. Let stand 1 minute. Cool completely on wire rack.

Combine all frosting ingredients except milk in a bowl. Beat a low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. You can add more puree as desired, however, remember that the frosting might be more wet and become too thin. Decorate cookies.

Moroccan Cooking Lessons

It was two years ago this time that Greg and I were in Morocco. And it was two years ago just a few days ago that we spent the day Lahcen Beqqi learning how to cook the Moroccan way.

Before we left for the trip, I had sent a few prayers up for what I was hoping to get out of the trip– I believe I wrote it in my journal, too– and one of those was to learn more about how they cook there and how I could incorporate that into my cooking at home.

Two years later, I can honestly say that the lessons I took away from that day are still continuing to unroll in how and what I cook.

It wasn’t just the flavors although I learned a lot about that, too. We had started in the market in Fes, selecting the ingredients we would use (even choosing the live chicken although the chicken wasn’t alive by the time we left the market) and then spending the day in the kitchen with Lahcen as he explained not just how to use the ingredients, but also an understanding of something I’ve taken to heart– using what we have.

I guess, reflecting back, teaching myself how to cook better and better has come from picking out recipes that sounded good and then making them. But that also usually meant having to buy more ingredients, typically things I didn’t stock. It meant I spent more at the store and then I was left with something I might not remember to use again.

Lachen reminded us that it’s about what’s in your kitchen, especially regarding fresh ingredients. This really hit home last summer during the height of the pandemic when Greg had this amazing garden going and we had quite the influx especially of basil, yellow squash, and tomatoes. We gave away quite a bit, but it also reminded me that I should use what I have. Instead of looking for recipe or thinking about what I could make for dinner randomly in my head, I used the garden as my inspiration. Because of this, we are throwing away a lot less food and eating much much better than ever.

I have many happy memories of Morocco on a variety of levels, but when I’m asked about the highlight of the trip, I always say it was the day with Lachen. Because of that day, I remember Morocco daily, too, as I use what I learned in my kitchen here in Albuquerque.

Pumpkin Bread

I’ve been making pumpkin bread since I was in college and I’ve made some changes to the original recipe I used that help the pumpkin flavor stand out more. After all, that’s what it’s about, right– the pumpkin flavor?!

1 cup sugar

1 to 1 1/2 cups pumpkin (note: if you open a can and make one loaf, you have leftover pumpkin so I tend to use half a can each time I make it)

1/2 cup water

1/2 cup oil

2 eggs

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp baking powder

1 tsp baking soda

1 2/3 cups flour

Preheat oven to 350 and grease a loaf pan. Combine the sugar, pumpkin, water, oil, and eggs, beating them with an electric mixer until well combined. Combine cinnamon, nutmeg, baking powder, baking soda, and flour and then combine with the wet ingredients until just combined. Bake for about 45 minutes when the toothpick comes out clean. Cool 10 minutes in the loaf pan before removing to finish cooling on a wire rack.

Creamy Green Chile Chicken Soup

4 chicken breasts, boiled, shredded, and the liquid saved

4 cans cream of mushroom soup (we used reduced sodium)

28 oz. chopped green chile (I used frozen, however, you can use jarred or canned, whatever is available where you live)

1 onion, diced

garlic powder

salt, as needed

In a dutch oven, combine the cream of mushroom soup with at least matching amounts of the chicken broth. Heat and stir until blended. Add shredded chicken, green chile, onion, and garlic/salt as desired. Heat soup until boiling and then simmer.

I prepared this two days before the dinner I planned to serve it, keeping it chilled in the refrigerator, as the flavor then has more time to meld. Serves 6-8.

Mom's Mirro Cookie Press Recipe

Heat oven to 375 degrees, ungreased cookie sheet, bake 10-12 minutes (I do more like 15 because we like the bottoms a little brown).

2 1/4 cups sifted flour

1/4 teaspoon baking powder

1 cup (2 sticks) butter

3/4 cup sugar

1 egg

1 teaspoon almond extract

food coloring

sprinkles

Sift or whisk together flour and baking powder. Cream butter; add sugar gradually and cream thoroughly. Beat in egg, almond extract, and food coloring. Gradually blend in dry ingredients. Form cookies on cookie sheet; decorate. Bake. Remove at once to cooling racks.

Mom's Stuffed Peppers

Growing up, I thought we were the only family who ate dishes like tuna casserole and stuffed peppers. And gush, too- goulash to everyone outside of our family. But I have come to find many of the dishes that we ate, most everyone else, particularly those who lived in the Midwest, ate them, too.

I made my mom’s stuffed bell peppers yesterday. I looked online and there are many other recipes just the same but I’m sharing it anyway (with a few modications). I have plans to change up the recipe; I’ve seen a variety of ways to update it like using quinoa instead of rice. However, yesterday I thought it would be best if I simply cooked it mostly as Mom did with one exception: I used the crock pot.

Try it, add some salsa or green chile if it’s too bland (my mom loved onions and spices, my dad was the bland one). But what I realized is that it’s an easy, filling meal you can make any time.

I also diced up six potatoes and dumped them into a bowl, mixing in several tablespoons of oil and added salt/pepper before baking them for about an hour at 425 degrees, turning out crispy baked potato bites.

Mom’s Stuff Peppers (with a few modications from me)

1 ½ pounds ground beef, the lower the fat content, the better

3 gloves garlic, chopped

1 onion, chopped

1 cup cooked rice

salt and pepper

1 can condensed tomato soup

4 – 6 bell peppers with the tops cup off and the seeds removed

Saute the onion and garlic until it’s somewhat “glassy.” Mix the rice, onion, garlic, salt, pepper, and uncooked meat. Fill the peppers and stand them on end in the crock pot (mine fit five). Dilute the soup with ½ can of water, then pour the mixture over the peppers. Simmer for at least six hours over medium heat. Spoon and drizzle the liquid over the peppers occasionally as they cook. Dish is ready when the peppers are tender.

The Simplicity of Soup and Salad

I love soup and salad.

My challenge with soup is that buying it means it’s usually laden with sodium. Yet it can be hard to find recipes that don’t taste the same but also don’t use a long list of ingredients. And for salad, it’s achieving the right combo of ingredients in the salad with a dressing that isn’t too heavy (or calorie laden).

I think I tore out about half the April issue of Cooking Light magazine, finding a slew of recipes that looked good and would be easy to make. Recently we tried the roasted red pepper and ricotta soup (twice!) and the spinach and arugula salad with creamy parmesan dressing.

I used radishes in the soup instead of turnip, basically because of personal preference (and I’m on a bit of a radish kick lately) but pretty much followed the recipes otherwise. My first trip to Australia almost ten years ago introduced me to arugula– also known as rocket. I love the combo of putting it with another more mild green.

We’re trying to eat more simply at our house. I don’t need to cook big elaborate meals every night although I do enjoy it once or twice a week. And we’re trying to cut down on the calories we consume as we move closer to summer (pool weather has begun at our house!). Both of these recipes accomplish just that and work well together.

Lunch for Weeks and Pork A La Mexicana

I pack Greg a lunch almost every day that he has school.

Some people laugh at this but I know secretly they are envious. We also make breakfast burritos every few weeks and freeze them for his breakfasts (as I have written about before). Yes, it takes some planning but it’s cheaper than him eating out and I know he’s eating (rather than not eating) and eating something that’s better for him. I like to work through lunch and tend to have smoothies for both breakfast and lunch but this way the food is also there if I want it as well.

Yesterday the freezer became empty of anything for his lunches so over the weekend I had defrosted a pork tenderloin I’d gotten at the grocery store and set to making Rick Bayless’s Pork a la Mexicana for dinner the last night, knowing I could freeze the rest of it into portions for Greg.

The caveat, however, was that it was a 4-pound tenderloin and so I multiplied everything by four. I knew it would be close with the dutch oven but when Greg came home and saw me draining the cans of fire-roasted tomatoes, asking me if that’s what I was really doing (that’s what the recipe says, I told him), he suggested I add them, he was okay if it was more like soup.

With the dutch oven almost overflowing, he couldn’t find enough space in the freezer for all the portions he doled out for his lunches (while I rested after all that cutting).

The result was worth it: a tasty dish that will last several weeks. And it included dinner last night, too.

Find the recipe here.

Grapefruit Cake Loaf? Yes!

To say I love grapefruit is an understatement. But to say that I would love to eat grapefruit as a loaf cake was questionable. Still, when we were having the neighbors over for dinner the other night, I thought, why not? It’s good to try something new especially something I’m hesitant to do. That attitude has introduced me to many new recipes I do like.

Once again, a recipe absolutely worth trying (my husband and guests would agree). I didn’t have poppy seeds and skipped that step although I don’t think it really mattered. What a I also really liked about this recipe was the fact that it used Greek yogurt which gave the batter a much lighter flavor than if it was all oil. Finally, the glaze was a combination of powdered sugar and Greek yogurt which gave the loaf what I believe is a much better flavor than using vanilla.

Find the recipe here.

Slow Cooker Barbacoa Brisket

I’m not a fan of stringy meat– my parents loved pot roast (and it was cheap) so we ate it a lot. However, this recipe from Cooking Light magazine is incredible– and incredibly easy. I followed the recipe except that I added the entire can of chipotle chiles in adobo sauce. While I can stand more heat than many people from living in the Southwest for so long, it’s really not that hot. But if you can’t do too much heat, follow the recommendations for a lesser amount.

As this is the second recipe I’ve included with chipotle chiles in adobo sauce, that should be a hint that they are well worth keeping in stock in the cabinet. They taste like barbecue sauce with heat.

Find the recipe here.

The New Carob Cookie Twist

I love my peanut butter carob cookie recipe but recently I realized I wanted to try something new and when I actually used a different recipe I realized why: the one I had been using was too heavy and laden with more sugar than I realized. Not only does it use peanut butter but add to that brown sugar and maple syrup. The recipe below only uses brown sugar but also adds carob powder (something I used to put in mine but had stopped doing) for more flavor. You can read the original recipe here although I made several changes (vanilla-flavored soy milk is not something I keep on hand) and I added the carob chips. Next time I’ll also add ¼ cup of ground flax for more nutritional value.

These aren’t very sweet cookies but they’re enough to kill craving for something sweet.

1 cup wheat flour

1 teaspoon baking soda

1/3 cup brown sugar

1/3 cup rolled oats

1 ½ tablespoons carob powder

½ cup milk

½ tablespoon vanilla extract

1/3 cup vegetable oil 1 dash cinnamon

1 cup carob chips

Preheat oven to 350 degrees. Combine all ingredients and drop on a greased cookie sheet about 2 inches apart. Bake 10 -15 minutes (they took 13 minutes in mine but I also made larger cookies). Recipe makes about a dozen cookies.