Chef Nate

About Me / The Site

Hi I'm Nathan and this is my website. A little info about me:  I am 14 and LOVE Cooking, I've been cooking since I was 7 so I have a little experience in doing these kind of things. I have tons more cookbooks/supplies (and sometimes experience:) than my mom! It's fun to cook and make someones day. I like Basketball & running long distance. Hope you like the site!

 

About the site: I got this website for my 10th Birthday so I was super excited when I got it. You will be able to find different categories for cooking/baking for your family to enjoy and be a hero tonight. This website is going to be a work in progress all the time so check back for changes. To prevent confusion I will try not to make too many layout changes. Also this post will always be at the top so just because it is here doesn't mean I haven't posted again.

 

I also am working on a business Faith 'N' Chocolate (Faith and Chocolate ; and or Faith in Chocolate). The website is still being built so stay around!

Nutella Cookies

Ingredients:

• 1 cup Nutella
• 1 cup All-purpose Flour
• 1 whole Egg

Directions:

Preheat oven to 350 F. Blend all ingedients together well. Form into 1″ balls. Place on a cookie sheet. Press down firmly with the bottom of a glass. Bake 7-8 minutes or until set. Cool.

Frozen Banana Bites

Ingredients:

1. Bananas (Sliced)

2. Chocolate

3. Any topping that strikes your fancy

 

Directions:

1. Melt your favorite kind of chocolate.

2. Put a toothpick into a banana and dip into pot of chocolate

3. Sprinkle Your topping

4. Freeze your concoction for 15ish minutes

5. Take it out and stuff your mouth......

 

Cheap Mini Turtle Snacks

Ingredients:

1.Rolos

2. Square Mini Pretzels

3. Half Pecans

 

Directions:

Heat oven to 350. Place rolo on pretzel. Put in oven for 3-4 minutes or until shiny. Press a half pecan onto it then freze for 10 minutes(ish). EAT AND ENJOY!!!!!!

Fun Rice Krispy Treats

• 3 tablespoons butter or margarine
• 1 package (10 oz... about 40) regular marshmallows or 4 cups miniature marshmallows
•  6 cups Rice Krispies
• 1 package Kool-Aid mix

1. In large saucepan melt butter over low heat. Add marshmallows and stir until compl etely melted. Remove from heat. 

2. Add RICE KRISPIES  and Kool-Aid. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.


MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note 

-For best results, use fresh marshmallows.
-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
-Diet, reduced calorie or tub margarine is not recommended.
-Store no more than two days at room temperature in airtight container. 
-To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

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Super fun for any occasion!!!

Fact on Hershey Kisses

The Hershey company introduced Hershey's Kisses in 1907. The small chocolate pieces were give their name when the machine making them made a noise reminding the workers of somebody kissing.

Funny Dough-Boy:)

Please join me in remembering a great icon of the entertainment 
community. The Pillsbury Doughboy died yesterday of a yeast infection 
and trauma complications from repeated pokes in the belly. He was 71. 

Doughboy was buried in a lightly greased coffin. Dozens of celebrities
turned out to pay their respects, including Mrs. Butterworth, Hungry Jack,
the California Raisins, Betty Crocker, the Hostess Twinkies, and Captain
Crunch. The grave site was piled high with flours. 

Aunt Jemima delivered the eulogy and lovingly described Doughboy as a man
who never knew how much he was kneaded. Doughboy rose quickly in show
business, but his later life was filled with turnovers. He was not
considered a very smart cookie, wasting much of his dough on half-baked
schemes. Despite being a little flaky at times, he still was a crusty old
man and was considered a positive roll model for millions. 

Doughboy is survived by his wife Play Dough, three children: John Dough,
Jane Dough and Dosey Dough, plus they had one in the oven. He is also
survived by his elderly father, Pop Tart. The funeral was held at 3:50 for
about 20 minutes. 

Hint on Family Meals

Family meals teach basic manners and social skills that children need to learn to be successful in life. What they learn will help them in new situations and give them more confidence because they will know how to act and what to say and or do.

 

Family meals offer quality time for all members of the family. A meal should be interactive with each family member sharing something about their day, what they did with friends, at their job, baseball practice, ect. To keep from interrupting, get a small object for the speaker to hold, when someone is holding the item, nobody else can speak. Family meals also provide stability and a sense of community that children need. By listening to adults or people older than them, they increase their social skills, vocabulary, and most of all confidence.

Hint on Egg Freshness

If you are uncertain about the freshness of your eggs, cover them with a few inches of water. If eggs sink to the bottom of the container and lay HORIZONTALLY, they are ok. If they sink, BUT stand on their ends OR they float, discard them.

Hint on Dairy Products

Dairy Products add moisture to baked goods. They also impart flavor and tenderness and aid in browning. You may substitute reduced-fat or fat-free milk for the whole milk, but the texture and richness of the final product may be affected.

 

Buttermilk

Buttermilk is made by adding a bacteria to fat-free or reduced-fat milk. The result is a tangy flavor and a slightly thicker consistency. Buttermilk was originally the low-fat liquid that remained when cream was churned into butter.

Non-Fat Dry Milk Powder

 Non-Fat Dry Milk Powder is fat-free milk with all the moisture removed. It is reconstituted with water.

Reduced-Fat Milk

Reduced-Fat Milk has 2% milk fat in it.

Whole Milk

Whole milk has about 3 and 1/2% milk fat in it.

Fat-Free Milk

Fat-Free Milk, also called skim or non-fat milk, contains no more than 1/2% milk fat in it.

Heavy Whipping Cream

Heavy Whipping Cream contains at least 36% milk fat in it. When whipped, it should double in volume and hold stiff peaks.

Half-and-Half Cream

Half-and-Half Cream is a blend of whole milk and cream that contains from 10 and 1/2% to 18% milk fat.

Sour Cream

Sour Cream is half-and-half cream that has been soured by using a lactic acid-producing bacteria or acidifiers. It has a tangy flavor and a thick texture.

Yogurt

Yogurt is made from whole, reduced-fat or fat-free milk. The milk is fermented with lactic acid-producing bacteria. It has a tangy flavor and a thick texture. Yogurt may have added sweeteners, flavorings, or fruit.

And now, the most important two milks.....

Evaporated Milk

Evaporated milk is whole milk with 60% of the water removed and contains around 8% milk fat. An unopened can of this is shelf stable. DO NOT use Evaporated Milk as a substitute for Sweetened Condensed Milk!! Reduced-fat and fat-free Evaporated Milk are also available.

Sweetened Condensed Milk

Sweetened Condensed Milk is made from whole milk with about 50% of the water removed and has added sugar. It is a thick, sweet product. An unopened can of this is shelf stable. DO NOT use sweetened condensed milk as a substitute for Evaporated Milk!! Reduced-fat and fat-free Sweetened Condensed Milk are available.

Best Oatmeal Raisin Cookies

INGREDIENTS

3 Cups All-Purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons kosher salt

1 1/2 cups unsalted butter, softened

1 1/2 cups sugar

1 1/2 cups dark brown sugar, firmly packed

3 large eggs

3 teaspoons vanilla

4 1/3 cups old fashioned oats

2 1/4 cups raisins

3 Tablespoons Chocolate Syrup

1/2 teaspoon ground Cinnamon

 

DIRECTIONS

Preheat oven to 350°

Whisk flour, baking soda, baking powder, and kosher salt.

Combine brown sugar, eggs, butter, ground cinnamon, sugar, and vanilla.

Slowly add oats and raisins.

After it is all combined put in chocolate syrup.

Scoop by spoonfuls onto a greased cookie sheet.

Bake for 10-13 minutes or until slightly brown.

Let sit on cookie sheet for 3 minutes untill moving to a cooling rack.

Hint on Cookies

Soft cookies should be stored in an airtight container. Crisp, thin cookies should be covered loosely

No Bake Peanut Butter Pie

INGREDIENTS

1 (8 ounce) package cream cheese

1 1/2 cups confectioners' sugar

1 cup peanut butter

1 cup milk

1 (16 ounce) package frozen whipped topping, thawed

2 (9 inch) prepared graham cracker crusts

DIRECTIONS

 Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth.Fold in whipped topping.

Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

 

Hint on Substitutes

While substituting an ingredient, flavor may change but sometimes it is necessary so you don't have to go to the local wal-mart. But sometimes, you substitute because it is healthier that way. This post will be changed often so if I don't have the ingredient your looking for, come back later and I will try to put it up there. NOT ALL OF THESE HAVE BEEN TESTED, I HAVE DONE RESEARCH AND THESE ARE THE MOST COMMON. SOME I HAVE TRIED BUT OTHERS NOT.

Baking Powder (1 teaspoon) - 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)

Beer (1 cup) - 1 cup nonalcoholic beer OR 1 cup chicken broth

Brown Sugar (1 cup, packed) - 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR cup white sugar OR 1 1/4 cups confectioner's sugar

Salted Butter (1 cup) - 1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt

Unsalted Butter (1 cup) - 1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard

Buttermilk (1 cup) - 1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup

EGG (1 whole/3 tablespoons/1.7 oz) - 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water

Cocoa (1/4 cup) - 1 (1-ounce) square unsweetened chocolate

Wine (1 cup) - 1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water

Yogurt (1 cup) - 1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk

Raisin (1 cup) - 1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes

Orange Zest (non decorative) (1 Tablespoon) - 1/2 teaspoon orange extract OR 1 teaspoon lemon juice

Lime Zest (non decorative) (1 teaspoon) - 1 teaspoon lemon zest

Lemon Zest (non decorative) (1 teaspoon) - 1/2 teaspoon lemon extract OR 2 tablespoons lemon juice

Mayonnaise (1 cup) - 1 cup sour cream OR 1 cup plain yogurt

Molasses (1 cup) - Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar

Orange juice in recipes (1 Tablespoon) - 1 tablespoon other citrus juice

Whole milk in recipes (1 cup) - 1 cup soy milk OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water

Hot Pepper Sauce (1 teaspoon) - 3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar

Hints on Egg Whites

When beating egg whites, be sure the bowl is spotless and grease-free; metal bowls seem to work better than plastic. Even a tiny speck of fat or egg yolk can cause whipped egg whites to have less volume.

 

One baking step that CANNOT be done ahead of time is beating egg whites. After 5 minutes they will lose volume. Egg whites will whip better when at room temperature because the protein in the eggs is more elastic and will whip up into more of the tiny air bubbles. If the eggs are colder, they will take longer beat. Unfortunantly, in high humidity, you will sometimes not be able to get the correct volume no matter what.

Potato Chip Crispies... MUST READ!

So you are going through your pantry and you see a bag of stale potato chips. You really don't want to throw them out so you look up online for a recipe but can't find one. Well, today is your lucky day. These sound disgusting and gross but really, taste quite wonderful if you enjoy slightly salty snacks.

 

1 Cup butter, softened (or use 2 sticks SALTED butter)

2/3 cups sugar

1 teaspoon vanilla

1 1/2 cups flour

1/2 cup crushed potato chips

 

DIRECTIONS

 

Preheat oven to 350 degrees. Cream butter, sugar, and vanilla in a large bowl. Add flour and chips gradually and mix well.

 

Drop spoonfuls of dough onto cookie sheet. Bake for  10-12 minutes or until light brown. Makes 3 dozen salty treats.

Pecan Puffs

2 egg whites

3/4 cup packed light brown sugar

1 teaspoon vanilla

1 cup chopped pecans

 

DIRECTIONS

Preheat oven to 250 degrees. Beat egg whites in a bowl untill foamy. Gradually add brown sugar and vanilla.

Continue beating untill stiff peaks form (about 3 or 4 minutes). Fold in pecans.

Line cookie sheet with freezer paper (wax paper works good if you spray extremely well)

Drop by spoonfuls onto paper. Bake for 45 minutes. Makes 2 dozen cookies.

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I did this and it turned out brittle. I underlined extremely cause when I did this recipe, it stuck to the paper. Also it spreads really well so mine turned out brittle but tasted amazing!

Coconut Shake

1 Package coconut pudding

2 cups milk

1 package peanuts (medium size)

1 1/2 cups Coca-Cola

 

DIRECTIONS

Prepare coconut pudding according to package directions. Refridgerate 10 minutes.

 

Combine Milk, Pudding, and Coca-Cola in large bowl. Mix together and gradually add peanuts. Let stand 2 minutes, then mix in a blender. Let stand another 10 minutes in the fridge. ENJOY!!

 

Makes 1-2 servings

Chocolate Mint Sipper

Ingredients:

1 cup Maola lowfat chocolate milk

2 or 3 peppermint white circle candies, finely crushed

2 tbsp marshmallow crème

2 tsp chocolate syrup

Directions:

1.In a small saucepan combine Maola lowfat chocolate milk, peppermint candies, marshmallow creme and chocolate syrup.

2.Cook and stir over medium heat until mixture is heated through and candies are dissolved.

Hint: Serve over crushed ice for a cool, refreshing treat

Double Strawberry Milksicles

Ingredients:

1 package (10-ounce size) frozen strawberry halves in syrup

1/2 cup fat-free strawberry frozen yogurt or strawberry sorbet

8 freezer-pop molds (2.5-ounce size)

1 cup low-fat milk

8 freezer-pop sticks

Directions:

Partially thaw berries at room temperature for 10 minutes or microwave on high for 10 seconds.

 
Place partially frozen strawberries with liquid in container of a blender. Add milk and frozen yogurt. Cover and blend until smooth.

 
Pour into freezer-pop molds. Place freezer-pop sticks in centers. Freeze until firm.

Apple Grape Popsicles

Ingredients: 1/2 can frozen grape juice concentrate

23 oz jar apple sauce

9 plastic cups(3 oz)

9 wooden sticks

Directions: In a medium bowl, combine juice and apple sauce; blend well. Fill each plastic cup with 1/3 cup juice mixture. Freezer 1 hour until partially frozen. Insert sticks; freeze 2 hours more until firm. To serve remove from plastic cups.

Grandma's sore throat Medicine / Orange Ice

Ingredients

• 1 Can (6 oz) Frozen Orange Juice
• Half Juice Can Water
• 3-4 Tablespoons powdered sugar
• 7-10 Regular Size Ice cubes....15-20 Small size

Directions

1. Blend all ingredients but ice cubes in a blender for 5 seconds
2. With blender running at crush speed, add ice cubes 2-3 at a time
3. Blend until thick and smooth
4. Turn off and stir down mixture frequently ( this helps blend the ice evenly)
5. Serve Immediately

*My grandma (who passed in March, 2010) made this when my mom and uncle were kids and they were sick*

Chicken Paradise Meatballs- My Own Creation

Ingredients

• 1 (20 oz) can crushed pineapple, Juice drained
• 2 lbs. ground chicken
• 1 egg
• Old Bay seasoning, to taste
• Italian bread crumbs and/or Ritz cracker crumbs
• freshly ground pepper
• Bottled hickory smoked BBQ sauce (or your favorite kind)

Instructions

1. Wash hands with soap (because it is raw meat) (hint: when using raw meat wash hands CONSTANTLY)
2. In large mixing bowl, stir together by hand the ground chicken, 14 ounces of pineapple (drained) , the egg, and old bay seasoning (about 1 tsp). Add Italian crumbs until the mixture is sticking together well.  Some cracker crumbs could be used to prevent the mixture from becoming too spicy.
3.  Spray two 9x13 baking dishes with cooking spray. Shape the meatballs into about 2 dozen meatballs about 1 1/2 inches in diameter. Space half of the meatballs apart in each dish. Cover the top of meatball with about a tablespoonful of BBQ sauce.
4. Bake in a 350 degree oven for approximately 20 minutes or until the chicken reaches 160-170 degrees on a meat thermometer.
5. If made in advance, more BBQ sauce and/or pineapple may be added when reheating.

Hint: It is easiest to have a Meat Thermometer on hand

These ingredients are very delicious on pizza...Just say that you want...BBQ, Chicken, Pineapple

Avocadcado Dip

Ingredients

• 1/3 cup plain yogurt
• 1/3 cup picante sauce
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• Tortilla chips
• 1 package (8 ounces) fat-free cream cheese
• 2 medium ripe avocados, peeled and pitted

Directions

1. In a small bowl, mash avocados and cream cheese until smooth. Stir in the yogurt, picante sauce, lime juice, salt and garlic powder. Serve with chips. Refrigerate leftovers. Yield: 2-1/2 cups.

Eyeball Ice Cubes

What You need

• Green Grapes    
• Ice cube tray(s)
• Green food coloring

Instructions

1. Peel Green Grapes to just the insides...Take off the skin of the grapes
2. Pour water into ice cube tray and put green food coloring drops to desire (Hint: DON'T PUT TOO MUCH!)
3. Drop peeled grapes into tray lightly
4. Put into freezer until comepletly solid

Note: Easier to see the 'Eyeballs' if in clear drink such as water or white grape juice punch

Peppermint Fudge

Prep Time 10 min;Cooking 5 min;Cooling Time 2 hrs refrigerating

 Ingredients

• 1/2 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 1/4 cup crushed, hard peppermint candy
• 2 tablespoons butter or margarine
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 2/3 cups granulated sugar
• 2/3 cup (5fl.-oz can) Evapoated Milk
• 1 1/2 cups Chocolate Chips

Directions

1. 10 x 8-inch-square baking pan with foil.
2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
3. Stir in marshmallows, morsels, vanilla extract and peppermint extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with candy, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into small pieces

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I have made this many times...FANTASTICO!

Grilled-to-perfection Potatoes

3/4 cup (calculated without sour cream) equals 210 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 148 mg sodium, 42 g carbohydrate, 4 g fiber, 5 g protein.  Prep: 15 min. Grill: 40 min.

Ingredients

• 8 medium potatoes, cut into 1-inch cubes
• 2 large onions, halved and sliced
• 2 tablespoons butter, melted
• 2 garlic cloves, minced
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper
• Reduced-fat sour cream, optional

Directions

1. In a large bowl, combine the first six ingredients. Divide mixture between two double thicknesses of heavy-duty foil (about 18 in. square). Fold foil around mixture and seal tightly.
2. Grill, covered, over medium heat for 40-45 minutes or until potatoes are tender, turning once. Open foil carefully to allow steam to escape. Serve with sour cream if desired. Yield: 8 servings.

Salmon spirals with cucumber Sauce

1 skewer with 1/3 cup sauce equals 253 calories, 13 g fat (3 g saturated fat), 70 mg cholesterol, 233 mg sodium, 8 g carbohydrate, trace fiber, 25 g protein. Prep: 20 min. + marinating Grill: 10 min.

Ingredients

 

• 1 Salmon Fillet
• 8 fresh dill sprigs
• 1/4 cup lime juice
• 1 tablespoon olive oil
• 2 teaspoons Dijon mustard
  SAUCE:
• 1 cup (8 ounces) fat-free plain yogurt
• 1/4 cup fat-free mayonnaise
• 2 tablespoons finely chopped seeded peeled cucumber
• 2 tablespoons snipped fresh dill
• 1 tablespoon lemon juice

Instructions

1. Remove skin from fillet and discard. Cut fillet lengthwise into four strips. Place two dill sprigs on each strip; roll up. Thread salmon onto four metal or soaked wooden skewers. In a large resealable plastic bag, combine the lime juice, oil and mustard; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
2. Drain and discard marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill salmon, covered, over high heat or broil 3-4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork.
3. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon. Yield: 4 skewers (1-1/3 cups sauce).

Grilled Salmon Steaks

Prep: 10 min. + marinating Grill: 15 min.

Ingredients

• 2 tablespoons white wine vinegar
• 2 tablespoons sugar
• 1 tablespoon dill weed
• 3/4 teaspoon salt
• 1/8 to 1/4 teaspoon pepper, optional
• 4 salmon steaks (1-inch thick and 6 ounces each)
  

  MUSTARD DILL SAUCE:

• 3 tablespoons mayonnaise
• 3 tablespoons Dijon mustard
• 3 tablespoons dill weed
• 1 tablespoon sugar
• 4 teaspoons white wine vinegar
• 1/4 teaspoon pepper, optional

Directions

1. In a large resealable plastic bag, combine the first five ingredients. Add salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally.
2. In a small bowl, combine the sauce ingredients; cover and refrigerate until chilled.
3. Discard marinade. Grill salmon, covered, over medium heat for 6-7 minutes on each side or until fish flakes easily with a fork. Serve with mustard dill sauce. Yield: 4 servings.

Frozen yogurt ice cream Cones

What you need

• Frozen yogurt-Flavor; recommended strawberry or vannilla but you can choose whatever flavor strikes your fancy!
• Ice cream cones-Any flavor

Directions

1. Scoop 1/2 cup of frozen yogurt into cone
2. EAT AND ENJOY!

Walnut Thumbprints

1 serving (2 each) equals 211 calories, 10 g fat (4 g saturated fat), 28 mg cholesterol, 132 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Prep: 20 min. + chilling Bake: 15 min.

Ingredients

• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 
  FILLING:
• 1 cup chopped walnuts
• 1/2 cup packed brown sugar
• 1/4 cup sour cream

Directions

1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Refrigerate for 30 minutes.
2. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball.
3. Combine filling ingredients; spoon about 1 teaspoonful into each cookie. Bake at 350° for 11-13 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks. Yield: about 3 dozen.