Fusilli with Sausage, Artichokes & Sundried Tomatoes...

3/4 c. drained oil-packed sundried tomatoes, sliced, 2 T. of oil reserved

1 pound Italian hot sausages, casings removed
2 (8 oz.) pkg frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 c. chicken broth
1/2 c. dry white wine
16 oz. fusilli pasta
1/2 c. shredded Parmesan, plus additional for garnish
1/3 c. chopped fresh basil leaves
1/4 c. chopped fresh Italian parsley leaves
8 oz. water packed fresh mozzarella, drained and cubed
Kosher salt & freshly ground pepper

Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

Triple Chocolate Chunk Cookies...

16 ounces semi-sweet chocolate, chopped (or use chocolate chips)
1 stick (½ cup) unsalted butter
1 1/3 cups all-purpose flour (maybe a little extra too)
1 tsp baking powder
1 tsp salt
4 large eggs
1½ cups (packed) light brown sugar
2 tsp pure vanilla extract
1 pkg (12 ounces) semi-sweet chocolate chocolate chips or chunks

1. Preheat oven to 350°F. Line baking sheets with parchment paper or foil.

2. Place chopped chocolate and butter in a large, heatproof (metal or pyrex) bowl set over a pan of simmering water. Stir until melted and smooth. (You can also melt in microwave stirring every 30 seconds)

3. In another bowl, whisk together flour, baking powder and salt; set aside.

4. In a large bowl, with electric mixer beat eggs, brown sugar and vanilla on high speed until light and fluffy. Reduce speed to low and beat in the melted chocolate mixture. Then mix in dry ingredients and blend just until combined. Stir in chocolate chips or chunks.

5. Drop heaping Tablespoonfuls of dough onto baking sheets, keeping a round shape as much as possible- 2 to 3 inches apart. (I let dough sit for at least 5 minutes before doing this so it hardens a little bit)

6. Bake until cookies are shiny and crackly, yet still soft in the center, 12 minutes. Cool on cookie sheets for a few minutes before transferring to a cooling rack with a spatula.

Yield: About 3 dozen

Cooking Tips
*These cookies contain a lot of chocolate, and are therefore extremely chocolatey and rich.

Very good cookies & Very chocolatey. The dough may look like it is too runny but I promise they'll cook up great!