Chocolate chip cookies and cheesecake ~ a delicious combination!
Cookie dough:
1 c. sugar
1 c. firmly packed brown sugar
1/2 c. butter
1/2 c. shortening
1 c. nonfat plain yogurt
1 Tbl. vanilla
3 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 c. chocolate chips
Cheesecake layer:
2 8-oz pkgs cream cheese ( room temp)
2 eggs
1/2 c. sugar
1 tsp. vanilla
Preheat oven to 350 degrees F. Grease bottom of 9 x 13 baking dish.
In a large mixing bowl, beat sugar, brown sugar, butter and shortening until light and fluffy. Add yogurt and vanilla; blend well. Stir in flour, baking soda, and salt. Mix well. Add chocolate chips and stir.
Spread half the dough evenly in the bottom of the baking dish. Set aside.
Using an electric mixer, in a medium mixing bowl beat together the cream cheese, sugar, eggs, and vanilla until smooth. Spread over the cookie dough in the baking dish. Drop small spoonfuls of the remaining cookie dough over the top of the cream cheese mixture; evenly distributing it over the top.
Bake at 350 for 30-35 minutes. Cool completely. Cut into squares and chill before serving.
Store leftovers in the fridge.
** you can substitute a double batch of your favorite chocolate chip cookie recipe, or even 2 18-oz rolls of refrigerated cookie dough.... or try a different flavor cookie - chocolate or peanut butter would be gooooood!
Sunday, September 13, 2009
Sunday, August 30, 2009
PIZZELLES
These Italian wafer cookies require a special pizzelle iron to make. My grandmother made a batch every week and always had them waiting in her bread box on the kitchen counter when we came to visit. I only make them at Christmas or special occasions.
6 eggs
1/4 cup water
1 c. sugar
1 c. vegetable oil
5 c. all-purpose flour
3 T. anise extract ( 1 bottle )
Stir together the eggs and water in a large mixing bowl. Mix in the sugar and vegetable oil; then stir in the flour and anise until well mixed. Dough will be sticky. Heat the pizzelle iron. With floured hands, pinch off 1" pieces of dough and roll into a ball. Place in center of pizzelle design; repeat for remaining cookies. Close cover and cook for about 30 seconds. Check to see if cookie is a very light golden color. Adjust cooking time as necessary. Use a spatula to move pizzelles to cooling rack.
6 eggs
1/4 cup water
1 c. sugar
1 c. vegetable oil
5 c. all-purpose flour
3 T. anise extract ( 1 bottle )
Stir together the eggs and water in a large mixing bowl. Mix in the sugar and vegetable oil; then stir in the flour and anise until well mixed. Dough will be sticky. Heat the pizzelle iron. With floured hands, pinch off 1" pieces of dough and roll into a ball. Place in center of pizzelle design; repeat for remaining cookies. Close cover and cook for about 30 seconds. Check to see if cookie is a very light golden color. Adjust cooking time as necessary. Use a spatula to move pizzelles to cooling rack.
Sunday, February 22, 2009
Chicken Divan
4 boneless chicken breasts, cooked & chopped
4 cups cooked broccoli florets
2 cans Healthy Request cream of mushroom soup
1 cup lite mayonnaise
1/2 cup milk
2 tsp. lemon juice
1 tsp. curry powder
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/2 cup shredded Parmesan cheese
10-12 Ritz crackers, crushed
Preheat oven to 350 degrees. Spray a 3-qt. casserole dish with non-stick cooking spray. Stir together the chopped chicken and the cooked broccoli in the casserole dish; set aside. In a large bowl, mix together the cream of mushroom soup, mayonnaise, milk, lemon juice, spices, and cheese. Pour over the chicken /broccoli mixture. Sprinkle the crushed crackers over the top.
Bake for 30 minutes, until golden and bubbly.
4 cups cooked broccoli florets
2 cans Healthy Request cream of mushroom soup
1 cup lite mayonnaise
1/2 cup milk
2 tsp. lemon juice
1 tsp. curry powder
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/2 cup shredded Parmesan cheese
10-12 Ritz crackers, crushed
Preheat oven to 350 degrees. Spray a 3-qt. casserole dish with non-stick cooking spray. Stir together the chopped chicken and the cooked broccoli in the casserole dish; set aside. In a large bowl, mix together the cream of mushroom soup, mayonnaise, milk, lemon juice, spices, and cheese. Pour over the chicken /broccoli mixture. Sprinkle the crushed crackers over the top.
Bake for 30 minutes, until golden and bubbly.
Friday, November 14, 2008
My New Favorite Pie Crust
I always made pie crust with just shortening, but the flavor and texture of this one, made with half shortening / half butter, is much superior! Also, it is a breeze to mix up in the food processor!
1 1/2 cups all-purpose flour
4 T. unsalted butter, cut into cubes -VERY COLD!
5 T. Crisco shortening - CHILLED!
1/2 tsp. salt
3 T. ice water
Measure the flour into the food processor bowl with the regular blade attached. Add the unsalted butter, cut into cubes, and the shortening. The fat should be frozen or very cold! Add salt. Pulse 3 times with 3 counts per pulse to lightly mix the ingredients.
With the motor running, pour the ice water into the bowl in a thin stream, and mix just until the dough starts to get noticeably crumbly. DON'T wait until it is a big clump or it will be too wet.
Stop the machine, dump the crumbly dough into a bowl, and gather it into a ball with your hands, squeezing it a bit to make it stick. If it just won't form a ball, add a tiny bit more water.
Wrap the ball of dough in wax paper or plastic wrap and chill in the refrigerator about 30 minutes. Roll out onto a floured surface. This recipe will make a 2-crust pie
1 1/2 cups all-purpose flour
4 T. unsalted butter, cut into cubes -VERY COLD!
5 T. Crisco shortening - CHILLED!
1/2 tsp. salt
3 T. ice water
Measure the flour into the food processor bowl with the regular blade attached. Add the unsalted butter, cut into cubes, and the shortening. The fat should be frozen or very cold! Add salt. Pulse 3 times with 3 counts per pulse to lightly mix the ingredients.
With the motor running, pour the ice water into the bowl in a thin stream, and mix just until the dough starts to get noticeably crumbly. DON'T wait until it is a big clump or it will be too wet.
Stop the machine, dump the crumbly dough into a bowl, and gather it into a ball with your hands, squeezing it a bit to make it stick. If it just won't form a ball, add a tiny bit more water.
Wrap the ball of dough in wax paper or plastic wrap and chill in the refrigerator about 30 minutes. Roll out onto a floured surface. This recipe will make a 2-crust pie
Sunday, August 17, 2008
INCREDIBLE CHOCOLATE LAYER CAKE
1 cup ( 2 sticks) butter, softened at room temp.
3 cups light brown sugar, packed
4 eggs
2 tsp. pure vanilla extract
3/4 cup unsweetened cocoa powder
1 T. baking soda
1/2 tsp. salt
3 cups sifted unbleached all-purpose flour OR cake flour
1 1/3 cups lite sour cream
1 1/2 cups hot coffee
FROSTING:
8 T. ( 1 stick ) butter, softened
16 oz. lite cream cheese, softened
8 oz. unsweetened baking chocolate, melted
1/2 cup cooled coffee
4 tsp. pure vanilla extract
6 cups confectioners sugar
Preheat oven to 350 degrees. Butter and flour 3 ( 9-inch) cake pans. In a mixer fitted with a whisk attachment ( or with a hand mixer) cream the butter until smooth. Add sugar and eggs and mix until fluffy - about 3 minutes. Add the vanilla, cocoa, baking soda, and salt, and mix. Add 1/2 the flour, then 1/2 the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle the hot coffee into the bowl as you mix, until it is all added. The batter will be thin. Pour into prepared pans and bake until the tops are firm to the touch and a toothpick inserted in the center comes out clean - about 35 minutes. Halfway through baking time, quickly rotate pans in the oven to ensure even baking, but otherwise try not to open the oven door. Let cool in the pan for 10 minutes, then turn out onto wire racks and cool completely.
Frosting: In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth. Slowly drizzle in the melted chocolate, mixing to incorporate. Add the coffee and vanilla and mix. Add the sugar, 1 cup at a time, mixing after each addition, Beat until fluffy! Set one layer on cake plate. Frost with about 2 cups of the frosting. Add 2nd layer, cover with frosting, add 3rd layer and frost top and sides with remaining frosting. Refrigerate until time to serve.
3 cups light brown sugar, packed
4 eggs
2 tsp. pure vanilla extract
3/4 cup unsweetened cocoa powder
1 T. baking soda
1/2 tsp. salt
3 cups sifted unbleached all-purpose flour OR cake flour
1 1/3 cups lite sour cream
1 1/2 cups hot coffee
FROSTING:
8 T. ( 1 stick ) butter, softened
16 oz. lite cream cheese, softened
8 oz. unsweetened baking chocolate, melted
1/2 cup cooled coffee
4 tsp. pure vanilla extract
6 cups confectioners sugar
Preheat oven to 350 degrees. Butter and flour 3 ( 9-inch) cake pans. In a mixer fitted with a whisk attachment ( or with a hand mixer) cream the butter until smooth. Add sugar and eggs and mix until fluffy - about 3 minutes. Add the vanilla, cocoa, baking soda, and salt, and mix. Add 1/2 the flour, then 1/2 the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle the hot coffee into the bowl as you mix, until it is all added. The batter will be thin. Pour into prepared pans and bake until the tops are firm to the touch and a toothpick inserted in the center comes out clean - about 35 minutes. Halfway through baking time, quickly rotate pans in the oven to ensure even baking, but otherwise try not to open the oven door. Let cool in the pan for 10 minutes, then turn out onto wire racks and cool completely.
Frosting: In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth. Slowly drizzle in the melted chocolate, mixing to incorporate. Add the coffee and vanilla and mix. Add the sugar, 1 cup at a time, mixing after each addition, Beat until fluffy! Set one layer on cake plate. Frost with about 2 cups of the frosting. Add 2nd layer, cover with frosting, add 3rd layer and frost top and sides with remaining frosting. Refrigerate until time to serve.
Spaghetti Sauce and Meatballs
2 Tbl. olive oil
1 med. onion, chopped
3 cloves garlic, chopped
2 cans crushed tomatoes in puree
1 Tbl. Italian seasoning
1 tsp. salt
1/2 tsp. ground black pepper
1/4 cup brown sugar
2 lbs Italian-seasoned ground turkey ( if you can't find the seasoned, use plain and add 1 Tbl. Italian seasoning to the meat)
1 4 oz. can tomato sauce
1 cup Italian-style bread crumbs
In lg. heavy pan, heat the olive oil over med. high heat; add onion and garlic and cook until tender, stirring frequently. Add crushed tomatoes, Italian seasoning, salt, black pepper, and brown sugar. Simmer on low for 30 minutes.
While the sauce is cooking, mix together the ground turkey, tomato sauce, and bread crumbs in a lg. mixing bowl. Shape into walnut-sized meatballs and place on a cookie sheet. Bake at 350 degrees for 10-12 minutes. Remove from pan and add to the simmering spaghetti sauce. Cook another 30 minutes over low heat.
Serve over spaghetti or other pasta, or serve meatballs in hoagie rolls topped with melted mozzarella cheese.
1 med. onion, chopped
3 cloves garlic, chopped
2 cans crushed tomatoes in puree
1 Tbl. Italian seasoning
1 tsp. salt
1/2 tsp. ground black pepper
1/4 cup brown sugar
2 lbs Italian-seasoned ground turkey ( if you can't find the seasoned, use plain and add 1 Tbl. Italian seasoning to the meat)
1 4 oz. can tomato sauce
1 cup Italian-style bread crumbs
In lg. heavy pan, heat the olive oil over med. high heat; add onion and garlic and cook until tender, stirring frequently. Add crushed tomatoes, Italian seasoning, salt, black pepper, and brown sugar. Simmer on low for 30 minutes.
While the sauce is cooking, mix together the ground turkey, tomato sauce, and bread crumbs in a lg. mixing bowl. Shape into walnut-sized meatballs and place on a cookie sheet. Bake at 350 degrees for 10-12 minutes. Remove from pan and add to the simmering spaghetti sauce. Cook another 30 minutes over low heat.
Serve over spaghetti or other pasta, or serve meatballs in hoagie rolls topped with melted mozzarella cheese.
Sunday, July 20, 2008
Creamy Chicken Enchiladas
1 T. olive oil
1/2 cup chopped onion
1/2 tsp. garlic powder
1/2 tsp. cumin
1 (4-oz.) can diced green chiles
1 (10.75-oz.) can Campbell's Healthy Request cream of chicken soup
1/2 cup lite sour cream
2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12-in) flour tortillas
1/4 cup milk
Preheat oven to 350 degrees. Spray large baking dish with cooking spray.
Heat oil in a med. saucepan over med.heat, and saute the green onion until tender - about 3-4 minutes. Remove from heat and add the garlic powder & cumin, then stir in the green chiles, cream of mushroom soup, and sour cream. Mix well. Reserve 1/2 of the sauce and set aside. To the remaining 1/2 sauce, add the chicken and 1/2 cup shredded cheese. Stir together.
Place about 1/2 cup of chicken mixture down the center of a flour tortilla, and roll up, tucking in
the ends as you go. Place seam side down in the prepared baking dish.
In a small bowl, combine the remaining sauce with the milk. Spoon this over the rolled tortillas and top with the remaining 1/2 cup shredded cheese. Bake in a preheated oven for 30 -35 minutes, until cheese is bubbly.
Serve with brown rice and a salad.
1/2 cup chopped onion
1/2 tsp. garlic powder
1/2 tsp. cumin
1 (4-oz.) can diced green chiles
1 (10.75-oz.) can Campbell's Healthy Request cream of chicken soup
1/2 cup lite sour cream
2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12-in) flour tortillas
1/4 cup milk
Preheat oven to 350 degrees. Spray large baking dish with cooking spray.
Heat oil in a med. saucepan over med.heat, and saute the green onion until tender - about 3-4 minutes. Remove from heat and add the garlic powder & cumin, then stir in the green chiles, cream of mushroom soup, and sour cream. Mix well. Reserve 1/2 of the sauce and set aside. To the remaining 1/2 sauce, add the chicken and 1/2 cup shredded cheese. Stir together.
Place about 1/2 cup of chicken mixture down the center of a flour tortilla, and roll up, tucking in
the ends as you go. Place seam side down in the prepared baking dish.
In a small bowl, combine the remaining sauce with the milk. Spoon this over the rolled tortillas and top with the remaining 1/2 cup shredded cheese. Bake in a preheated oven for 30 -35 minutes, until cheese is bubbly.
Serve with brown rice and a salad.
Grilled Lemon Herb Pork Chops
we have been enjoying our new gas grill this summer, and these are SO simple and delicious!
1/4 cup lemon juice
2 T. olive oil
4 cloves garlic, minced
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
6 pork chops
In a lg. resealable bag, combine lemon juice, oil, garlic salt, pepper, and oregano. Place chops in bag , seal, and turn bag several times to distribute the marinade. Refrigerate 2 hours or overnight, turning several times.
Lightly oil the grill grate, and preheat for high heat. Grill chops for 5-7 minutes per side, depending on thickness, until no longer pink inside.
These could also be cooked under the broiler in your oven.
1/4 cup lemon juice
2 T. olive oil
4 cloves garlic, minced
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
6 pork chops
In a lg. resealable bag, combine lemon juice, oil, garlic salt, pepper, and oregano. Place chops in bag , seal, and turn bag several times to distribute the marinade. Refrigerate 2 hours or overnight, turning several times.
Lightly oil the grill grate, and preheat for high heat. Grill chops for 5-7 minutes per side, depending on thickness, until no longer pink inside.
These could also be cooked under the broiler in your oven.
No Bake Cookies
3 T. cocoa powder
2 cups sugar
1/2 cup milk
1 tsp. vanilla
2 T. butter or margarine
3 T. peanut butter
3 cups quick rolled oats
Mix cocoa, sugar, milk, vanilla, and butter in a saucepan and cook over med. heat for 3 minutes. Remove from heat and add peanut butter and oats. Stir well. Drop by heaping Tablespoons onto a sheet of waxed paper set on the counter or on a cookie sheet, and let cool. Cookies will harden as they cool.
Store in airtight container.
2 cups sugar
1/2 cup milk
1 tsp. vanilla
2 T. butter or margarine
3 T. peanut butter
3 cups quick rolled oats
Mix cocoa, sugar, milk, vanilla, and butter in a saucepan and cook over med. heat for 3 minutes. Remove from heat and add peanut butter and oats. Stir well. Drop by heaping Tablespoons onto a sheet of waxed paper set on the counter or on a cookie sheet, and let cool. Cookies will harden as they cool.
Store in airtight container.
Thursday, July 17, 2008
Cream Puff Cake
( actually more like a giant eclair - very delicious!!)
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
2 1-oz. squares semi- sweet chocolate, or 1/2 cup chocolate chips
2 T. butter
1 cup confectioners sugar
1 tsp. vanilla
2-3 T. hot water
1 8-oz pkg lite cream cheese
4 cups milk
3 pkgs instant vanilla pudding mix ( I used the sugar-free )
1 8oz container lite Cool Whip
chocolate syrup
Preheat oven to 400 degrees F.
Set cream cheese out on counter to soften.
In a large heavy saucepan, heat butter and water to boiling over med.hi heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan ( this happened almost immediately!) . Remove from heat and transfer to a large bowl. Add eggs, one at a time, beating well after each addition. Very lightly spray 9x13 baking pan with cooking spray. Spread dough in bottom and up the sides a bit. Dough will be sticky. Bake at 400 degrees for 35 minutes, until puffed and golden brown. Remove from oven and cool completely.
Melt chocolate and butter together in a med. saucepan over low heat. Remove from heat and mix in confectioners sugar and vanilla. Add hot water, 1 T. at a time, to thin to icing consistency. Should pour off a spoon but not be watery!
To make filling, in large bowl combine the softened cream cheese with the milk and beat until smooth. ( to avoid lumps, be sure cream cheese is at room temp and then add milk gradually, a little at a time ) Add pudding mix and beat until thickened.
Cover cooled cream puff shell with the chocolate icing. Then cover with the pudding mixture. Spread Cool Whip over the top, and drizzle with chocolate syrup. Refrigerate until serving time, then cut in squares.
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
2 1-oz. squares semi- sweet chocolate, or 1/2 cup chocolate chips
2 T. butter
1 cup confectioners sugar
1 tsp. vanilla
2-3 T. hot water
1 8-oz pkg lite cream cheese
4 cups milk
3 pkgs instant vanilla pudding mix ( I used the sugar-free )
1 8oz container lite Cool Whip
chocolate syrup
Preheat oven to 400 degrees F.
Set cream cheese out on counter to soften.
In a large heavy saucepan, heat butter and water to boiling over med.hi heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan ( this happened almost immediately!) . Remove from heat and transfer to a large bowl. Add eggs, one at a time, beating well after each addition. Very lightly spray 9x13 baking pan with cooking spray. Spread dough in bottom and up the sides a bit. Dough will be sticky. Bake at 400 degrees for 35 minutes, until puffed and golden brown. Remove from oven and cool completely.
Melt chocolate and butter together in a med. saucepan over low heat. Remove from heat and mix in confectioners sugar and vanilla. Add hot water, 1 T. at a time, to thin to icing consistency. Should pour off a spoon but not be watery!
To make filling, in large bowl combine the softened cream cheese with the milk and beat until smooth. ( to avoid lumps, be sure cream cheese is at room temp and then add milk gradually, a little at a time ) Add pudding mix and beat until thickened.
Cover cooled cream puff shell with the chocolate icing. Then cover with the pudding mixture. Spread Cool Whip over the top, and drizzle with chocolate syrup. Refrigerate until serving time, then cut in squares.
Friday, June 27, 2008
Garlic-Cheese Smashed Potatoes
5 lbs unpeeled red potatoes, quartered
2 sticks butter, melted
5 oz. grated Romano cheese ( or Parm.- Romano blend )
1/3 cup chopped garlic
2 tsp. salt
2 tsp. dried oregano
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm; about 40 minutes. Drain. Smash with a potato masher, to chunkiness desired! Stir in melted butter, grated cheese, garlic, salt, and oregano.
YUM!
** you can stir in about 1/2 - 1 cup warm milk if you like your smashed potatoes a little creamier
2 sticks butter, melted
5 oz. grated Romano cheese ( or Parm.- Romano blend )
1/3 cup chopped garlic
2 tsp. salt
2 tsp. dried oregano
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm; about 40 minutes. Drain. Smash with a potato masher, to chunkiness desired! Stir in melted butter, grated cheese, garlic, salt, and oregano.
YUM!
** you can stir in about 1/2 - 1 cup warm milk if you like your smashed potatoes a little creamier
Monday, May 26, 2008
Asian Chicken Mandarin Salad
1/2 a green cabbage, shredded ( about 6 cups )
1/2 cup chopped onion
1 15-oz can mandarin oranges
1/2 cup chopped or sliced almonds
1/4 cup sesame seeds
3 cooked boneless chicken breasts, shredded
1 cup chow mein noodles
Toss these ingredients in a lg. mixing bowl.
In a small bowl, mix :
2 T. rice vinegar or cider vinegar
1 T. vegetable oil
1/2 tsp. sugar
1/4 tsp. black pepper
Pour over salad and toss to mix.
1/2 cup chopped onion
1 15-oz can mandarin oranges
1/2 cup chopped or sliced almonds
1/4 cup sesame seeds
3 cooked boneless chicken breasts, shredded
1 cup chow mein noodles
Toss these ingredients in a lg. mixing bowl.
In a small bowl, mix :
2 T. rice vinegar or cider vinegar
1 T. vegetable oil
1/2 tsp. sugar
1/4 tsp. black pepper
Pour over salad and toss to mix.
Monday, May 19, 2008
Chocolate Crinkle Cookies
2 cups (12 oz) semi sweet chocolate chips
2 T. butter, softened
1 cup sugar
2 egg whites
1 1/2 tsp. vanilla
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup water
1/2 cup confectioner's sugar
Spray a cookie sheet with non-stick spray. Preheat oven to 350 degrees.
Melt 1 cup chocolate chips in the microwave or over hot water; stir until smooth. Set aside. In a small mixing bowl, cream the butter and sugar. Add egg whites and vanilla; beat well. Stir in melted chocolate. Combine the flour, baking powder and salt. Gradually add to creamed mixture alternately with water. stir in remaining cup of chocolate chips. Cover and refrigerate for 2 hours or until dough is easy to handle. Shape dough in 1-inch balls. Roll in confectioner's sugar. Place 2 inches apart on cookie sheet. Bake at 350 for 10-12 minutes or until set. Cool on wire rack.
3 1/2 dozen cookies
2 T. butter, softened
1 cup sugar
2 egg whites
1 1/2 tsp. vanilla
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup water
1/2 cup confectioner's sugar
Spray a cookie sheet with non-stick spray. Preheat oven to 350 degrees.
Melt 1 cup chocolate chips in the microwave or over hot water; stir until smooth. Set aside. In a small mixing bowl, cream the butter and sugar. Add egg whites and vanilla; beat well. Stir in melted chocolate. Combine the flour, baking powder and salt. Gradually add to creamed mixture alternately with water. stir in remaining cup of chocolate chips. Cover and refrigerate for 2 hours or until dough is easy to handle. Shape dough in 1-inch balls. Roll in confectioner's sugar. Place 2 inches apart on cookie sheet. Bake at 350 for 10-12 minutes or until set. Cool on wire rack.
3 1/2 dozen cookies
Easy Garden Vegetable Pie
2 cups chopped fresh broccoli or cauliflower
1/2 cup chopped onion
1/2 cup chopped green pepper
1 c. shredded Cheddar cheese
1 1/2 cups milk
3/4 cup Bisquick
3 eggs
1 tsp. salt
1/4 tsp. black pepper
Heat oven to 400 degrees F. Lightly grease a 10" x 1 1/2 " pie plate. Cook broccoli or cauliflower until almost tender. Mix cooked broccoli, onion, green pepper, and cheese in the pie plate. In a mixing bowl, beat the remaining ingredients until smooth. Pour over the vegetables in the pie plate. Bake at 400 for 35-40 minutes, or until golden brown and knife inserted halfway between center and edge comes out clean. Let stand 5 minutes before cutting.
1/2 cup chopped onion
1/2 cup chopped green pepper
1 c. shredded Cheddar cheese
1 1/2 cups milk
3/4 cup Bisquick
3 eggs
1 tsp. salt
1/4 tsp. black pepper
Heat oven to 400 degrees F. Lightly grease a 10" x 1 1/2 " pie plate. Cook broccoli or cauliflower until almost tender. Mix cooked broccoli, onion, green pepper, and cheese in the pie plate. In a mixing bowl, beat the remaining ingredients until smooth. Pour over the vegetables in the pie plate. Bake at 400 for 35-40 minutes, or until golden brown and knife inserted halfway between center and edge comes out clean. Let stand 5 minutes before cutting.
Dijon Pork Chops
4 lean boneless loin pork chops
1/2 cup dry bread crumbs
3 T. Dijon mustard
3 T. lemon juice
Heat oven to 375 degrees. Trim all visible fat from pork chops. Spray a 13 x 9 -inch baking dish with cooking spray. Place breadcrumbs in a shallow dish. In another shallow dish, mix the mustard and lemon juice, blending well. Dip both sides of each pork chop in mustard mixture, then in the bread crumbs to coat. Place in baking dish. Bake at 375 for 30-40 minutes, turning once, until pork is no longer pink.
1/2 cup dry bread crumbs
3 T. Dijon mustard
3 T. lemon juice
Heat oven to 375 degrees. Trim all visible fat from pork chops. Spray a 13 x 9 -inch baking dish with cooking spray. Place breadcrumbs in a shallow dish. In another shallow dish, mix the mustard and lemon juice, blending well. Dip both sides of each pork chop in mustard mixture, then in the bread crumbs to coat. Place in baking dish. Bake at 375 for 30-40 minutes, turning once, until pork is no longer pink.
Biscotti
2 cups sugar
6 eggs
1/2 cup vegetable oil
1 T. anise extract
5 cups flour
1 T. baking powder
Beat sugar, eggs, oil, and extract until creamy. Add dry ingredients; beat until fully incorporated. Turn onto a floured surface. Form into four 14" x 4" logs on 2 parchment-lined baking sheets. Bake at 350 degrees for 20 minutes.
Remove to cutting board, slice diagonally into 1" slices, and place back on baking sheets, cut side down. Bake an additional 15 minutes.
Cool completely. Store in an airtight container.
This makes a hard cookie that is great for dipping in coffee or cocoa! But they are good alone too!
Try different flavors of extract with add-ins - almond extract with 1 1/2 cups toasted slivered almonds; 2 shots espresso with 1 1/2 cups dark chocolate chips; 1 T. orange extract with 1 cup Craisins & 1 cup white chocolate chips; 1 T. almond extract with 1 1/2 cups dried cherries; 1 T. vanilla with 1 c. macadamia nuts; 1 T. orange extract with 1 cup chopped walnuts....
6 eggs
1/2 cup vegetable oil
1 T. anise extract
5 cups flour
1 T. baking powder
Beat sugar, eggs, oil, and extract until creamy. Add dry ingredients; beat until fully incorporated. Turn onto a floured surface. Form into four 14" x 4" logs on 2 parchment-lined baking sheets. Bake at 350 degrees for 20 minutes.
Remove to cutting board, slice diagonally into 1" slices, and place back on baking sheets, cut side down. Bake an additional 15 minutes.
Cool completely. Store in an airtight container.
This makes a hard cookie that is great for dipping in coffee or cocoa! But they are good alone too!
Try different flavors of extract with add-ins - almond extract with 1 1/2 cups toasted slivered almonds; 2 shots espresso with 1 1/2 cups dark chocolate chips; 1 T. orange extract with 1 cup Craisins & 1 cup white chocolate chips; 1 T. almond extract with 1 1/2 cups dried cherries; 1 T. vanilla with 1 c. macadamia nuts; 1 T. orange extract with 1 cup chopped walnuts....
Monday, May 5, 2008
Whole Wheat Banana - Chocolate Chip Pancakes
1 1/2 cups whole wheat flour
1 T. brown sugar
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup milk w/ 1 T. lemon juice or cider vinegar mixed in
1 egg
1 tsp. vanilla
1 T. canola oil
1 mashed banana
1/2 cup mini chocolate chips
Mix flour, brown sugar, baking soda, baking powder, and salt in a medium mixing bowl. Set aside. In another mixing bowl, mix the milk w/ lemon juice, egg, vanilla, and oil; mix well. Stir in the mashed banana. Add the wet mixture to the flour mixture and stir until blended. Stir in the chocolate chips.
Spray a lg. frypan or griddle with cooking spray and heat over med-high heat. Spoon batter onto hot pan . Turn with spatula when edges look dry and underside is lightly browned. Cook on other side, then turn out onto a plate.
Serve with sliced bananas and pancake syrup.
1 T. brown sugar
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup milk w/ 1 T. lemon juice or cider vinegar mixed in
1 egg
1 tsp. vanilla
1 T. canola oil
1 mashed banana
1/2 cup mini chocolate chips
Mix flour, brown sugar, baking soda, baking powder, and salt in a medium mixing bowl. Set aside. In another mixing bowl, mix the milk w/ lemon juice, egg, vanilla, and oil; mix well. Stir in the mashed banana. Add the wet mixture to the flour mixture and stir until blended. Stir in the chocolate chips.
Spray a lg. frypan or griddle with cooking spray and heat over med-high heat. Spoon batter onto hot pan . Turn with spatula when edges look dry and underside is lightly browned. Cook on other side, then turn out onto a plate.
Serve with sliced bananas and pancake syrup.
Thursday, March 27, 2008
Curried Cole Slaw
this is another favorite from Jane Brody's Good Food Book
4 cups shredded green cabbage
1/2 cup shredded carrot ( 1 med )
1/2 cup chopped red onion
1/4 cup apple cider vinegar
4 tsp. mayonnaise
2 tsp. lemon juice
2 tsp. sugar
1/2 tsp. curry powder
1/4 tsp. celery seed
1/8 tsp. salt
a few shakes of ground black pepper
Mix cabbage, carrots, and onion in large salad bowl. In small bowl, combine all the dressing ingredients, mixing well. Pour over the cabbage mixture and toss well to combine. Chill for at least 2 hours before serving.
* make it fruity by adding a chopped Golden Delicious apple and 1/2 cup golden raisins - Yum!
4 cups shredded green cabbage
1/2 cup shredded carrot ( 1 med )
1/2 cup chopped red onion
1/4 cup apple cider vinegar
4 tsp. mayonnaise
2 tsp. lemon juice
2 tsp. sugar
1/2 tsp. curry powder
1/4 tsp. celery seed
1/8 tsp. salt
a few shakes of ground black pepper
Mix cabbage, carrots, and onion in large salad bowl. In small bowl, combine all the dressing ingredients, mixing well. Pour over the cabbage mixture and toss well to combine. Chill for at least 2 hours before serving.
* make it fruity by adding a chopped Golden Delicious apple and 1/2 cup golden raisins - Yum!
Stuffed Baked Potatoes
this is a favorite from Jane Brody's Good Food Book
4 large potatoes, baked
1/2 cup skim milk, warmed
1 cup part-skim ricotta cheese
2 sm. cloves garlic, crushed
1/4 tsp. salt
1/8 tsp. ground black pepper
2 cups chopped cooked broccoli
2 cups cubed cooked turkey or chicken
1/4 cup grated Parmesan cheese
Cut the potatoes in half lengthwise, and scoop out the cooked flesh with a spoon or melon baller. Set aside the skins.
In a medium bowl, mash the potato flesh with warm milk. Stir in ricotta, garlic, salt, pepper, broccoli, turkey cubes, and 2 T. Parmesan cheese. Stuff the potato mixture into the reserved skins, piling it high. Sprinkle with remaining Parmesan. Place the potatoes in a baking pan, and bake at 350 degrees for about 20 minutes.
* For variety, leave out the Parmesan cheese and sprinkle the tops with shredded cheddar and bacon bits before baking
4 large potatoes, baked
1/2 cup skim milk, warmed
1 cup part-skim ricotta cheese
2 sm. cloves garlic, crushed
1/4 tsp. salt
1/8 tsp. ground black pepper
2 cups chopped cooked broccoli
2 cups cubed cooked turkey or chicken
1/4 cup grated Parmesan cheese
Cut the potatoes in half lengthwise, and scoop out the cooked flesh with a spoon or melon baller. Set aside the skins.
In a medium bowl, mash the potato flesh with warm milk. Stir in ricotta, garlic, salt, pepper, broccoli, turkey cubes, and 2 T. Parmesan cheese. Stuff the potato mixture into the reserved skins, piling it high. Sprinkle with remaining Parmesan. Place the potatoes in a baking pan, and bake at 350 degrees for about 20 minutes.
* For variety, leave out the Parmesan cheese and sprinkle the tops with shredded cheddar and bacon bits before baking
Tuesday, March 4, 2008
Banana Streusel Muffins
Topping:
3 T. Kretschmer Wheat Germ
2 T. firmly packed brown sugar
1 T. flour
1 T. butter, melted
1/8 tsp. pumpkin pie spice *
Muffins:
1 1/2 cups flour
1/2 cup wheat germ
1/2 cup firmly packed brown sugar
2 1/2 tsp baking powder
1 1/2 tsp. pumpkin pie spice *
1/2 tsp. salt
2 med. size ripe bananas, mashed
3/4 cup milk
3 T. canola oil
2 egg whites, lightly beaten
* Pumpkin Pie Spice : mix together 1 1/2 tsp. cinnamon, 1/2 tsp. ginger, & 1/2 tsp. cloves
Heat oven to 400 degrees. Line 12 muffin cups w/ paper or silicone liners or spray with cooking spray ( I love the silicone liners - I give them a light spritz of cooking spray ). Combine topping ingredients in a small bowl and set aside.
In large bowl, combine the flour, wheat germ, brown sugar, baking powder, pumpkin pie spice, and salt; mix well.
In a medium bowl, combine the mashed banana, milk, oil, and egg whites; mix well. Add to the dry ingredients and stir until moistened. Fill prepared muffin cups to the top. Sprinkle streusel topping evenly over the batter, patting gently.
Bake 20-22 minutes. Cool 5 minutes and then remove from pan. Makes 12 muffins.
Note: I like to use 1/2 cup all-purpose flour and 1 cup white whole wheat flour . I also substitute 1/2 cup spelt flour and 1 T. wheat germ for the 1/2 cup wheat germ. You could also add 1-2 T. of flaxseed meal or some chopped walnuts for extra goodness!
3 T. Kretschmer Wheat Germ
2 T. firmly packed brown sugar
1 T. flour
1 T. butter, melted
1/8 tsp. pumpkin pie spice *
Muffins:
1 1/2 cups flour
1/2 cup wheat germ
1/2 cup firmly packed brown sugar
2 1/2 tsp baking powder
1 1/2 tsp. pumpkin pie spice *
1/2 tsp. salt
2 med. size ripe bananas, mashed
3/4 cup milk
3 T. canola oil
2 egg whites, lightly beaten
* Pumpkin Pie Spice : mix together 1 1/2 tsp. cinnamon, 1/2 tsp. ginger, & 1/2 tsp. cloves
Heat oven to 400 degrees. Line 12 muffin cups w/ paper or silicone liners or spray with cooking spray ( I love the silicone liners - I give them a light spritz of cooking spray ). Combine topping ingredients in a small bowl and set aside.
In large bowl, combine the flour, wheat germ, brown sugar, baking powder, pumpkin pie spice, and salt; mix well.
In a medium bowl, combine the mashed banana, milk, oil, and egg whites; mix well. Add to the dry ingredients and stir until moistened. Fill prepared muffin cups to the top. Sprinkle streusel topping evenly over the batter, patting gently.
Bake 20-22 minutes. Cool 5 minutes and then remove from pan. Makes 12 muffins.
Note: I like to use 1/2 cup all-purpose flour and 1 cup white whole wheat flour . I also substitute 1/2 cup spelt flour and 1 T. wheat germ for the 1/2 cup wheat germ. You could also add 1-2 T. of flaxseed meal or some chopped walnuts for extra goodness!
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