Cowgirl Cookies YeeeeeHAH!

The base recipe for these cookies is originally a Bon Apetit recipe for Colorado Cowboy Cookies. I however tweeked it to suit my needs........thus, Cowgirl Cookies were born. Who says guys get to have all the fun???

INGREDIENTS
1 1/2 cups all purpose flour
1/2 cup of whole wheat flour
2 cups old-fashioned oats (not quick or instant)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 cup plus 2 tablespoons (packed) dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups chocolate covered raisins
1 cup chopped walnuts
1 cup chopped pecans
1 cup sweetened flake coconut

Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and vanilla, beating to combine. Add dry ingredients and beat until just blended. Stir in chocolate raisins and walnuts, pecans and coconut. (I normally put walnuts, pecans and coconut into my food processor and give it a couple of pulses until it resembles real course meal but if you don't have a processor just chop your nuts and stir it all in, no biggie).

Arrange 2 racks in center of oven; preheat to 350°F. Line baking sheets with parchment paper. Form dough into balls, using a heaping measuring tablespoon. Place on prepared sheets, spacing 2 inches apart. Flatten with hand slightly to make a round cookie. Bake 10-12 minutes or longer depending on your oven...everyones is different. I would rotate the baking sheet about 1/2 through cooking process. Bake until cookies are golden brown around edges and firm in center. Cool on sheet 5 minutes. Transfer to racks to cool completely. (Can be made 1 week ahead. Store airtight at room temperature.)

My Favorite Panini of All Time

1 Loaf Rosemary and Garlic Focaccia
Thinly Sliced Deli Salsalito Turkey Breast
Sliced Havarti Cheese....Dill Havarti works well too
Roasted Red Pepper Strips
Dijon Mustard
Dickinson's Premium Cranberry Relish

I know this sounds like an odd combination but it suits my tastebuds just fine.

Assemble the ingredients into the bread to make a sandwhich. Brush outsides of bread with some EVOO and put between your panini press. Serve with a salad of baby lettuces and some really good organic potato chips.

I could eat this every week.

Date Night Risotto

4 Servings

4 Italian Turkey Sausage Links (hot or sweet), casings removed
2 Tablespoons of Olive Oil
1 small onion chopped (about 1 cup)
2 small bay leaves
1 cup arborio rice
1/2 dry white wine
3-4 cups of low sodium chicken stock/broth (put in a saucepan and keep hot)
1 cup of frozen baby peas
1/3 cup fresh grated Parmigiano-Reggiano
1/3 cup chopped fresh Italian parsley
*pinch of saffron while cooking is optional

Heat 2 Tablespoons of oil in large saucepan over medium-high heat. Add sausages and break up with a fork. Add onion and bay. Saute' until onion is translucent. Add wine and deglaze pan. Add rice and boil until wine evaporates. Turn to med-low heat. Start adding hot broth 1 ladle at a time and keep stirring risotto until liquid evaporates and then add another ladle. Continue to do so until rice is tender and all liquid is gone.......about 20 minutes. Stir in the cheese and the cup of frozen peas. Discard the bay leaves. Season with salt and pepper. Pass cheese along for topping. Serve with a crusty loaf of bread and a nice salad.

Crack open a bottle of prosecco (italian sparkling wine). If you want to get real creative buy a good quality sorbet of any flavor and add a scoop to your prosecco.