Shortbread

Shortbread is a great and easy cookie to make if you are a beginner. Shortbread is sweet, rich, and buttery tasting and it practically melts in your mouth. Though the ingredients are simple, you will become addicted to this cookie. Serves 16.
Ingredients:
2 1/4 (11 1/4 ounces) Cups all-purpose flour
1/2 teaspoon salt
16 Tablespoons (2 sticks) unsalted butter, softened
1/2 Cup (2 ounces) confectioner's sugar
1/2 Tablespoon granulated sugar

1. Whisk the flour and salt together in a medium bowl. In a large bowl, beat the butter and confectioner's sugar on medium speed until light and fluffy, 3-6 mintues, scraping down the bowl and beaters as needed. Reduce the mixer to low and slowly mix in the flour mixture until combined, about 30 seconds.
2. Using your hands, press the dough into a ball in the bowl. Transfer the dough onto a lightly floured surface and knead until it is very smooth, about 2 minutes. Press the dough into a round disk, then place it on top of a piece of nonstick parchment paper (make sure it is large enough to fit on a baking sheet) and roll out into a 9-inch circle, about 1/2 inch thick.
3. Transfer the dough and parchment paper to a baking sheet. Poke the dough with a fork and create a circular pattern all over the dough. Make sure that you don't poke all the way through. Using a sharp small knife, score the dough into 16 even wedges. Don't cut all the way through. Cover with plastic wrap and refrigerte the dough for 20 mintues.
4. Adjust an oven rack to te middle position and heat the oven to 300 degrees F. Sprinkle the granulated sugar evenly over the dough. Bake the shortbread 40-45 minutes, roataing the pan halfway through baking. 
5. Transfer the baking sheet to a wire rack and, using a sharp knife, cut through the scored marks to seperate the wedges. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack and let cool compeltely for 1 hour.

 

From: The America's Test Kitchen Family Baking Book

Drizzle melted white, dark, or milk chocolate to add extra flavor after the shortbread is done cooling.

Jalapeño Poppers

Jalapeño poppers are one of my favorite foods that I like to make during summer. They are easy to make and the flavor is amazing. The jalapeño's distinct flavor develops a slightly smoky flavor, while the cheese filling adds a creamy, and somewhat pungent flavor. Serves 6-8 people.
Ingredients:
1 (8 ounce) block of cream cheese, softened. You may need another block of cream cheese so buy one more just in case. You can use any kind of plain cream cheese except fat-free.
1 Cup cheddar cheese, shredded. I prefer using sharp cheddar cheese but mild or medium will work too. You may need another cup.
Salt and pepper to taste
1/2 teaspoon dried oregano, or 1 teaspoon finely chopped fresh oregano
14-18 fresh medium sized jalapeños. You can use other peppers that aren't very spicy such as mild banana peppers or something similar.

1. Mix the cream cheese, cheddar cheese, salt, pepper, and oregano in a medium bowl; set aside. Cut the peppers in half length wise. Remove the seeds and white pith. You may want to use surgical gloves to avoid burning hands. Stuff the peppers with the cheese mixture using your hands or a small spoon. If there isn't enough of the cheese mixture make 1/4 of the recipe or half of a recipe more depending on how many peppers are left to stuff.
2. Place the stuffed peppers on a grill pan. Preheat your grill to medium heat 10 minutes before grilling the peppers. Grill the peppers for about 10 minutes, or until the cheese mixture is melted and the peppers are slightly charred on the bottoms. Keep your grill lid closed during the grilling process. Be very careful removing the grill pan because it will be unbelievably hot. Use two, maybe even three hot-pad holders when you are bringing the grill pan inside. Just don't burn yourself or anyone else!
3. Let the peppers cool down 5 minutes and carefully remove them with a small spatula. The pan will still be quite hot so be careful if you have any kids. 

Adapted from a Cooking Light recipe

Old Fashioned Chocolate Pudding

If you prefer the traditional dairy pudding this is the perfect recipe. It takes some time to make , but the payoff is worth it. This pudding is rich, creamy, and chocolaty. You can have a lot of fun adding in nuts, dried fruits, candies, or whatever else you think would be delicious. Try using different extracts such as almond, orange, or peppermint. Start with 1/4 teaspoon of your desired extract and taste as you go, increasing 1/4 teaspoon at a time until you have reached your desired taste. Just remember to use a 1/4 teaspoon of the vanilla and then add in the new extract. Serves 4-6 people.
Ingredients:
3/4 Cup granulated sugar
2 Tablespoons cornstarch or 1/4 cup all-purpose flour. I prefer using cornstarch.
1/3 Cup unsweetened cocoa powder
2 2/3 Cups milk. You can use any kind of dairy milk including skim. For the best results use whole or 2% milk.
4 large egg yolks beaten and make sure you use a bowl bigger than a cereal bowl; set aside.
1 Tablespoon butter
1 1/2 teaspoons pure vanilla extract

1. In a heavy, medium saucepan combine sugar, cornstarch (or flour), and cocoa powder. Gradually whisk  in the milk and turn your stove top on medium heat. Cook and gently whisk until the mixture is thickened and bubbly; this could take 5-20 minutes. Remove from heat and gradually whisk in 1 Cup of the hot mixture into the beaten egg yolks.
2. Return all of the egg mixture to the saucepan and bring the mixture to a gentle boil, whisking occasionally. Reduce the heat to medium-low and cook and whisk for 5 minutes more. Remove from heat and whisk in the butter and vanilla extract. Pour the pudding into a medium refrigerator safe bowl. Cover the surface immediately with clear plastic wrap and press down until the entire top is covered. Refrigerate 4-6 hours.

From: Better Homes and Gardens New Cookbook 1989 edition