Sunday, May 03, 2009

Chocolate Chip Cookies

1 C. butter, softened
3/4 c. brown sugar
1/4 c. white sugar
1 t. vanilla extract
2 eggs
2-1/4 c. flour
1 t. baking soda
1-3 oz. package instant vanilla pudding
2 c. chocolate chips

  • Cream together butter and sugars.
  • Add vanilla and eggs
  • Mix in baking soda, flour, and pudding.
  • Add chocolate chips.
  • Drop by tablespoon-full on a greased cookie sheet.
  • Bake at 350 degrees for 9-10 minutes or until slightly browned (when it comes to cooking time with these cookies, less is more! Do not over-brown!)
  • Remove from cookie sheet and cool on paper towels.

Tuesday, December 30, 2008

Sausage Balls

1/2 cup finely chopped
4 cups shredded sharp
cheddar cheese
1/2 cup finely chopped
1 1/2 cups
1/2 tsp
garlic powder
2 lbs Jimmy Dean

  • Mix all ingredients together.
  • Form into 1 inch balls.
  • Bake at 375 degree for 15 minutes on an ungreased cookie sheet. May also be baked individually in a mini-muffin pan.

These may be frozen for later use. Freeze in a single layer on a cookie sheet, then place in freezer bags. They may be put into the oven frozen, but the cooking time will be longer.

Monday, December 22, 2008

Pumpkin Cheesecake Swirl Brownies

Brownie Batter:

3/4 cup butter, melted
1 cup sugar
1 tbsp pure vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
2 tsp cinnamon

Cheesecake Batter:

6 oz cream cheese, softened
1 egg
1/3 cup sugar
2 tbsp flour
1/2 cup pumpkin puree
1/4 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp each ground ginger and ground cloves

Preheat oven to 350F. Grease an 8x8" square metal baking pan.

For the Brownies:

Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture by hand.

For the Cheesecake:

In a separate bowl, beat together all ingredients.

To assemble:

Spread about 2/3 of chocolate batter into prepared pan. Spread the pumpkin batter over it, distributing evenly. Drop the remaining brownie batter over cheesecake batter. To make the swirls, run a butter knife back and forth through the pan.

Bake for 35-40 minutes, or until center is set. Cool completely and chill before cutting and serving.

Saturday, November 08, 2008

Pumpkin-Craisin Muffins

1 cup white whole wheat flour
1/2 cup all purpose flour (you could probably use all white-whole wheat flour, but I wasn't feeling adventerous)
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1-1/4 t. pumpkin pie spice
1 egg
1/2 cup brown sugar
1/3 cup unsweetened applesauce (or vegetable oil, if you're not calorie counting)1 tsp. vanilla
3/4 cup lowfat buttermilk
1 cup pumpkin puree
1/3 cup Craisins (could also use raisins)
1/3 cup chopped walnuts, optional

  • Preheat oven to 400 and grease a 12-cup muffin tin.
  • Sift together flours, baking powder and soda, salt and spices.
  • In a seprarate bowl, beat egg with brown sugar until well combined.
  • Stir in vanilla, buttermilk, applesauce and pumpkin puree.
  • Pour wet mixture into dry mixture and stir until just combined.
  • Fold in nuts (if using) and Craisins.
  • Pour mixture into muffin cups and bake approximately 18 minutes or until a toothpick inserted comes out clean.

Thursday, June 19, 2008

Black Bean Croquettes

2-15 oz. cans black beans, rinsed
1 t. cumin
1 c. frozen corn kernels, thawed
1/4 plus 1/3 c. breadcrumbs (panko or Italian)
2 c. finely chopped tomatoes*
2 scallions, sliced*
1/4 c. chopped fresh cilantro*
1 t. chili powder, divided
1/4 t. salt
1 T. olive oil

  • Preheat oven to 425. Coat a baking sheet with cooking spray.
  • Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 c. breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 t. chili powder, and salt in a medium bowl. Stir 1 c. of the tomato mixture into the black bean mixture.
  • Mix the remaining 1/3 c. breadcrumbs, oil, and remaining 1/2 t. chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2 c. balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.
  • Bake the croquettes until heated through and the breadcrumbs are goldren brown, about 20 minutes.

Makes 4 servings, 2 croquettes each

405 calories/serving, 12 g fat (2 g sat)

16 g protein, 16 g fiber, 61 g carbs

*You may also use about 1 c. bottled salsa, plus more for serving.

Monday, June 16, 2008

Beef and Black Bean Burritos

8 oz. lean ground beef
1 C. chopped onion
2 cloves garlic, minced
1-1/2 t. ground cumin
1 t. chili powder
1/2 t. ground coriander
Salt and pepper to taste
1 15 oz. can black beans, rinsed and drained
6-8 inch flour tortillas
1 to 1-1/2 C. shredded cheddar cheese

  • In a large skillet, brown the ground beef, along with the onion, and garlic.
  • Stir in cumin, chili powder, and coriander. Cook and stir for 1 minute. Stir in the black beans, salt and pepper.
  • Cook for about 5 minutes. Spoon the beef mixture down the center of a tortilla and top with the cheese and and other of your favorite taco toppings.

optional additional toppings: shredded lettuce, taco sauce, sour cream, and any other of your favorite taco toppings

Wednesday, June 11, 2008

Pork Chops in Garlicky Sauce

Serves 4

4 thick bone-in pork chops (about 2 lbs). I used boneless chops
Salt and freshly ground black pepper
3 T. olive oil
1 C. chopped onion
1 C. chopped bell pepper
1.5 lbs baking potatoes, peeled and cut into 1-inch pieces. I didn't peel them
1 C. peeled, seeded, and chopped tomato. I skipped this
1/2 t. pimenton, bittersweet if available. I left this out because I don't know what it is!
Pinch of ground cloves
Freshly grated nutmeg
Pinch of dried thyme
3 garlic cloves, peeled
1/3 C. chopped fresh flat-leaf parsley

  • Sprinkle the chops with salt and pepper and let them stand for 30 minutes. Heat the oil in a large skillet over high heat and fry the chops, turning to brown both sides, for 3 to 4 minutes. Remove them from the skillet.
  • Add the onion, green pepper, and potatoes and saute for 5 minutes. Add the tomato and cook for 5 minutes. Add 1/2 C. water, 1/2 t. salt, the pimenton, cloves, nutmeg, and thyme. Cover and cook, stirring occasionally, until the potatoes are tender, 30 minutes.
  • Return the pork chops and and juices to the pan and reheat gently until the chops are cooked through, 5-10 minutes.
  • Puree the garlic and parsley in a blender with 1/3 C. water. Stir into the skillet and combine with the pan juices. Cook for 5 minutes.

From Cooking From the Heart of Spain by Janet Mendel