Happy Hour Friday. Crazy food combination melts in your mouth.

I admit, I really like food. Just so you understand, I really like to eat. I mean, really. And while I consider myself adventurous, I was still quite surprised when I came across the following on the popular Portland restaurant The Tin Shed Happy Hour Menu. Then I took a bite and WOW. The craziest combination was an explosion of YUM in my mouth.

  

Not hard to replicate--if you can't make it to the Tin Shed try this at home. 

Berry Garcia (their name)
Roasted red pepper, jalapeno, black bean, Tillamook cheddar & berry jam, topped with jalapeno-cilantro creme fraiche. 4-

It's the combination of the sweet pepper, the hot pepper, the creaminess of the cheese, the bite of the bean, and the sweetest of the jam (use just a little) makes it combine to the most delightful flavor. Made from pantry ingredients, a snack that could be made when the fridge is looking sad and empty.

Chocolate Chip Cookie Recipe

I thought I would share my favorite chocolate chip cookie recipe. To me, this is the perfect cookie. If you follow the directions exactly these cookies stay chewy for days. You may also gain five pounds in the process but it will be worth it. Drink with milk!

Chewy Dark Chocolate Chip Cookies

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) MELTED unsalted butter
1/2 cup granulated sugar
1 cup brown sugar
1 tablespoon vanilla (less if you like a mellower vanilla flavor)
2 eggs
Semi-sweet chocolate chips or chunks (if you use milk chocolate these cookies will be too sweet)

Preheat oven 325 degrees. In mixer combine melted butter, brown sugar, sugar, and vanilla. Add one full egg and one yolk and mix well. In separate bowl combine flour, salt, and baking soda. Add dry ingredients to mixer and mix like crazy. Stir the chocolate chips in by hand. Spoon onto baking sheet and bake for 15-17 minutes. When they look just barely done remove from oven. Let cool on cookie sheet for 1-2 minutes. Remove to cooling rack.