So after my friend Amanda and I forced our friend Jon to host our gang, we decided it would only be fair to bring some snacks. I'm keeping it simple this time, with my go-to Mexican Dip, some spare salsa and chocolate chip cookies.
Every now and then I go real scientific on cooking. I actually spoon the flour into the measuring cup, and then sift it with the baking soda for even distribution. Sometimes I even sift twice! All in the name of a good light and fluffy sweet. I use a cookie scoop to make nice even-sized drops, so that they all can cook in the same amount of time.
And... just in case you wondered. It doesn't make a damn bit of difference for chocolate chip cookies.
See how flat? Honestly I think it just depends on the recipe. This batch I made with a recipe from the Mr.'s Aunt - her cookies are always very good. But I think she is intentionally leaving steps or ingredients out because these cookies came out rather flat and crisp. Next time, I will use Martha's recipe, because I like a nice soft and lumpy cookie.
As for the Mexican Dip - well, I can't make that too far ahead or it will get soggy. But, you're in luck because I am going to share the recipe. You will thank me because it's so easy to make. Your family and friends will thank you because it is delicious. And no-one will know that it is yet another recipe that I stole from my Mom.
8 oz cream cheese
8 oz sour cream
Shredded cheddar cheese
Mix the sour cream and cream cheese together until it's not lumpy, then spread onto a platter. Keep it a nice thickness, say 1/2 an inch or so. Then cover with a light layer of salsa. Next add on the cheddar cheese and top with the lettuce. You should eat this with Tostitos Scoops: the regular chips are just not strong enough and they don't capture all of the layers like the Scoops can.
Happy Superbowl - go Pats!