Jim's Favorite Recipes

INGREDIENTS 3 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon baking soda 1 tablespoon ground cinnamon 1 teaspoon salt 1 ½ cups (3 sticks) butter, at room temperature 1 ½ cups granulated sugar 1 ½ cups packed light-brown sugar 3 eggs 1 tablespoon vanilla 3 cups semisweet chocolate chips 3 cups old-fashioned rolled oats 2 cups unsweetened flake coconut 2 cups chopped pecans (8 ounces) PREPARATION Heat oven to 350 degrees. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly. Add eggs one at a time, beating after each. Beat in vanilla. Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets...

INGREDIENTS: 2 cups canned chickpeas, drained, liquid reserved 1-1/2 teaspoons kosher salt 4 garlic cloves, minced 1/3 cup tahini (sesame paste) 6 tablespoons freshly squeezed lemon juice (2 lemons) 2 tablespoons water or liquid from the chickpeas 8 dashes Tabasco sauce DIRECTIONS: Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely puréed. Taste for seasoning and serve chilled or at room temperature

INGREDIENTS: 8 ounces cream cheese at room temperature ½ cup sour cream at room temperature ½ cup good mayonnaise ¾ cup chopped scallions, white and green parts (4 scallions) ¼ cup chopped fresh flat-leaf parsley 1 tablespoon chopped fresh dill 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper DIRECTIONS: Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of food processor fitted with the steel blade. Pulse 10 to 12 times, until just blended, but not pureed. Serve at room temperature.

INGREDIENTS: Butter Olive Oil Mushrooms Dijon Mustard Worcester Sauce Teriyaki Sauce Yellow Onion Red Pepper Green Pepper 1 package Sausage 1 package Arugula DIRECTIONS: Combine butter and olive oil in pad, heat over medium heat until butter is melted Add Mushrooms and cook until desired consistency, about 10 min Add Dijon Mustard, Worcester Sauce and Teriyaki Sauce.  Cook 5 more min Add Yellow Onion, Cook 5 more min Add sliced Yellow and Red pepper. Continue to cook on low heat. Fill small pan with water, add whole sausages, bring to boil. Reduce heat and simmer for 10 min. Drain Sausages and let rest for 10 min before slicing. This will hold in the juices Slice Sausages and add to Onion/Pepper/Mushroom mix.   Warm and serve over a bed of Arugula

INGREDIENTS: 1/2 cup cilantro leaves loosely packed 1/4 cup white wine vinegar 1/4 cup olive oil 1 clove garlic minced 2 teaspoons lime juice 2 tablespoons honey (swap with maple syrup to make this vegan) 1/2 teaspoon dijon mustard 1/8 teaspoon salt 1/2 avocado (optional) DIRECTIONS: Combine all ingredients in a bowl and blend with an immersion blender. If adding the avocado, you may wish to thin the dressing out with some water. Keeps for 24 hour s.

INGREDIENTS: 1/3 cup whole grain Dijon mustard 2 green onions, thinly sliced 3 tablespoons extra virgin olive oil 1 1/2 tablespoons honey 1 tablespoon white balsamic vinegar Kosher salt and freshly ground black pepper, to taste DIRECTIONS: In a medium bowl, whisk together all ingredients; season with salt and pepper, to taste;