Well, if you DON'T like to cook, that is a tragedy! (Then again, um, I have no fun whatsoever in the kitchen, so I'm biased.)

Er...regarding the Indiebride article.

How very weird, because I just discovered that brownie recipe myself Sunday night! They were, hands down, the BEST brownies I've ever had. I applaude you; I own the cookbook "How to Cook Everything," and what the title should be is "How to Cook Everything If You Own the Entire Foodstuffs Market of the World."
Screw the 50's. I like to cook, too, but keep it simple, recipe-writers! I have other things to do!

My artichoke dip recipe calls for 1 can of artichoke hearts (I chop them up in my Pampered Chef food chopper), and a cup each of mayo and parmesean cheese. Yum, yum, yum.

I enjoy cooking but the sad part is, the first thing I thought...I can make this yummy appetizer easier. They sell pita chips ...premade-pita chips

Courtney - The way it was originally taught to me was the 1:1:1 ratio. Later I saw the other on the can, tried it, and it worked just the same. Though, I always double the parmesan - yuuuuum.

nancy - I make them myself because then there is no oil whatsoever. When eating the "heart attack on a cracker" dip (as my friends named it), I figure every drop of oil spared counts.

Browniiiies. I am dying for this brownie recipe!

I have the best brownie recipe ever - and while it's not the one on the back of the Baker's box, it's dead easy and great every time, as long as you perform one key step - put them in the refrigerator immediately after removing them from the oven (optional ice bath first if you want to cool them even more quickly) for maximum fudginess...



30 minutes from start to finish (including baking time of 20 minutes), one bowl (or saucepan if you melt the butter and chocolate on the stove instead) required, is all.

• 4 ounces unsweetened chocolate
• 8 tablespoons butter (1 stick)
• 1 1/4 cups sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup flour
• 2/3 cup chopped walnuts

1. preheat oven to 400.
2. line an 8" square baking pan with foil or parchment paper and let edges overhang on 2 sides.
3. melt butter and chocolate in the microwave 2 minutes.
4. stir to blend.
5. stir in sugar,salt, vanilla and eggs with a wooden spoon.
6. stir in flour until smooth.
7. stir in walnuts.
8. spread batter in the prepared pan.
9. cook for 20 minutes and immediately refrigerate.
10. when totally chilled remove from pan by picking up the 2 ends of foil and cut into 16 squares (spraying your knife with non-stick cooking spray will make cutting these a breeze).

How very funny - you added yours as I was pasting mine in....

Sing it, sister. Another back-of-the-bag recipe that is outstanding: the Tollhouse Cookie recipe. They're fab on their own, but if you add a smidge more vanilla and a smidge more salt, they are diabolical.

I too used to carve up helpless vegetables but now, if I can't prep it in 30 minutes (45 in a weekend), forget about it.

The point of foil-lining the pan is both to make it feasible to remove the brownies for easy cutting and also, if you are generous in your foil use, so that the pan remains clean. One less thing to wash.

Hi, new poster here. I feel the same way about cooking. I learned I loved to do it last year, when I realized that cooking meant not cleaning plates pots or pans. I now find myself slaving away every night, cooking for boyfriend, roommate, anyone. It's great, and in some ways relaxing, but tiring. And expensive.

It's even more wonderful when both partners love to cook. Then cooking for the rest of your life is shared and even more fun. Lex and I have decided to cook every recipe in the Craft cookbook at least once by the time we get married. Something tells me that someone will be rolling us both down the aisle, but what the heck-- we'll both be smiling. And full.

See, I enjoy cooking when I have the time, but the fact that you make your own pita chips puts you in another category.

Admimittedly, it's a health thing. They're the only chips I've had that weren't fried but tasted awesome.

Georgia Jones--try using different extracts in the Tollhouse cookies for a good time. My favorite is Tollhouse cookies with mint extract and mini-morsels. Holy heaven in a cookie.

I have your tin from last saturday when you made your world famous artichoke dip. I will return it the next time I know I will see you.

do you have Good Friday off? If so, let's party.

joce

Not only do I not have it off; I'm going to look at bridesmaids dresses that evening. Maybe late?

I make my own pita chips as well because they're cheaper than buying chips and healthier. . .I hose them down with cooking spray to make them crispier faster and serve them with the world's EASIEST black bean dip:

1 can black beans, drained and rinsed
1 clove of garlic
1 tsp cumin
1 small can chopped green chiles

put above in blender/food processor and blend until mixed thouroughly.

really friggin easy and yummy.

I make this artichoke dip but I add about a half a can of chopped jalapenos. spicy gooooooood.

I make this artichoke dip but I add about a half a can of chopped green chiles. spicy gooooooood.

I too have found my favorite place is in the kitchen whipping something up for my very hungry friends! Deb, a great addition to the artichoke dip is chopped sun-dried tomatos.

i am talking about thursday night. I am going home friday afternoon to have dinner at the club with my parents dahling.

so lets party thursday night and you can just be hungover on friday.

Well, that's good, at least one day of my rainy Easter break is now sorted! Thanks Deb.

how do you cook SO yummy all the time and give us these great recipes and still stick to weight watchers? are you still doing that? i am and man alive what i wouldn't give for that WHOLE BOWL of spin dip. damned temptress! ;-)

The plan had been to make brownies, bring elsewhere (Jocelyn's), and just have one.

Um, yeah.

Man,I have never seen such a woman blowing a marriage.

Man,I have never seen such a woman blowing a marriage.

Man,I have never seen such a woman blowing a marriage.

I have a similar artichoke dip recipe--all the ingredients that are in yours plus a brick of softened cream cheese, a handful of bread crumbs, and about 2 cups of torn spinach. The cheese and the bread crumbs keep it from separating and getting icky as it cools, which was always my issue with the mayo-only thing.