COOKING CORNER

Sweets & Treats

Edible Cookie Dough

By Grace Alexander

Ingredients

1 cup all-purpose flour

¾ cup packed brown sugar

½ cup butter

1 teaspoon vanilla extract

½ teaspoon salt

2 tablespoons milk

1 cup milk chocolate chips

Directions

Beat the sugar and butter with an electric mixer in a large bowl until creamy.
Add vanilla extract and salt.
Add flour; mix until a crumbly dough forms.
Mix in milk until dough is combined
Fold in milk chocolate chips and mini chocolate chips.

I love cookie dough but I can not have it because my parents say that raw eggs can make you sick. This recipe tastes like normal cookie dough. but it is safe to eat!

Matzo Buttercrunch

By Ana Fertig

With the recent Jewish holiday, Passover, that has just passed, many people have gotten creative with consuming their leftover matzah. Many new recipes have emerged that incorporate matzah, one of which is known as Matzo Buttercrunch.

Ingredients

4-6 Matzah

2 sticks of butter

1 cup of brown sugar

1 cup of chocolate chips

Optional- Topping of choice (nuts, freeze-dried berries, etc.)

Directions

Lay out two whole pieces of matzah in a tray with parchment paper, and fill in the gaps by breaking apart pieces of the matzah.
Combine two sticks of butter and a cup of brown sugar in a pot. Mix these together until they are brought to a simmer.
Once the mixture is bubbling, pour it over the matzah on the tray.
Place this in the oven for fifteen minutes.
Remove the hot mixture and pour chocolate chips over the matzah, and spread it with a spoon as it melts.
Then, it is optional to add any other toppings of choice, such as chocolate chunks or crushed nuts.
Leave this out to cool and break apart to enjoy a sweet, crunchy kosher treat for Passover!

Mains & Sides

Goddess Bowls

By Miah Jackson

Ingredients

1/2 lb. asparagus, ends trimmed

2 tbsp. extra-virgin olive oil, and a pinch of divided kosher salt

Freshly ground black pepper for flavor

1 lb. boneless skinless chicken breasts

1 tsp. garlic powder

1 tsp. dried oregano

Dressing:

1 c. mayonnaise

1 c. Greek yogurt

1 1/2 c. chopped basil leaves

1/2 c. chopped parsley

1/4 c. chopped chives (plus more for garnish)

1/4 c. lemon juice

2 cloves garlic, coarsely chopped

Bowls:

4 cups cooked brown rice

1 avocado, sliced

1 cup halved cherry tomatoes

Directions

Roast asparagus: Preheat oven to 425°. On a large baking sheet, toss asparagus with 1 tablespoon oil and season with salt and pepper. Bake until the asparagus is tender, about 15 minutes.
Cook chicken: Heat remaining olive oil in a large skillet over medium heat. Season both sides of chicken with garlic powder, dried oregano, salt and pepper. Add chicken to the hot skillet and cook until golden and cooked through, about 8 minutes per side. Remove from heat and let rest for 10 minutes before slicing into strips.
Making the dressing: To a food processor, add mayonnaise, yogurt, basil, parsley, chives, lemon juice, and garlic. Pulse until smooth then season with salt and pepper to taste.
Assemble bowls: Divide rice between 4 serving bowls. Top with avocado, cherry tomatoes, cooked chicken, and roasted asparagus. Drizzle dressing over each bowl. Serve immediately and enjoy!

Source: www.delish.com

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