INGREDIENTS:
1 3/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup butter, softened (1 stick)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 tsp. vanilla extract
1/2 cup orange sprinkles, or orange sugar
1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey’s)
DIRECTIONS:
Preheat the oven to 375 degrees F.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.
Shape the cookie dough into walnut-sized balls. Rolls the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.
*Found on FoodNetwork.com*
Tags: Chocolate, Cookies, Foodnetwork.com, Nutella
INGREDIENTS:
6 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
2 cups (4 sticks) butter, softened (no substitutions)
3 cups sugar
4 large eggs
2 tsp. vanilla extract
Ornamental Frosting (see next recipe)
DIRECTIONS:
In large bowl, whisk flour, baking powder, and salt. In separate large bowl, with mixer at low speed, beat butter and sugar until blended. On high speed, beat until light and fluffy, about 5 minutes. On low speed, beat in eggs and vanilla, then flour mixture just until blended, scraping bowl with rubber spatula.
Divide dough into 8 equal pieces; flatten each into a disk; wrap in plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees F. On floured surface, with floured rolling pin, roll 1 piece of dough to scant 1/4-inch thickness; keep remaining dough cold. With floured 3- to 4-inch cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1 inch apart, on ungreased cookie sheets.
Bake until edges are golden, 12 to 15 minutes. With wide metal spatula, transfer cookies to wire racks to cool. Repeat with remaining dough and trimmings.
When cookies are cool, prepare Ornamental Frosting; use to decorate cookies. Allow frosting to dry, about 1 hour. Store cookies in tightly sealed containers, with waxed paper between layers, at room temperature up to 2 weeks or in freezer up to 3 months.
*Found in Good Housekeeping December 2009 magazine*
Tags: Cookies, Good Housekeeping
INGREDIENTS:
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 tsp. baking soda
2 eggs
1 cup Stonyfield Farm yogurt
1/4 cup butter, melted
1 tsp. vanilla
1 cup chopped strawberries, frozen or fresh
DIRECTIONS:
Preheat oven to 375 degrees. In a bowl, mix together flour, sugar and baking soda. In another bowl, mix eggs, yogurt, butter and vanilla. Toss the strawberries into the flour mixture. Then pour yougurt mixtureinto flour mixture and stir. Spoon batter into greased muffin tins. Bake for 20-25 minutes, or until tops are golden brown.
Yields 12 muffins
*Found on lid of Stonyfield Farms Yogurt*
Tags: Muffins, Stonyfield Farms
INGREDIENTS:
2 cups shredded zucchini – about 2 medium zucchinis (cut off ends and leave skin on, shred on largest hole on box grater)
1/4 – 1/2 cup diced onion
6 Tbsp flour (I use whole wheat)
2 eggs
shredded cheddar cheese (however much you want)
salt and pepper
DIRECTIONS:
Mix everything together. Heat pan to medium, spray with Pam, and drop the mixture by large spoonful into pan. Let brown and turn to brown on other side (maybe 2-3 minutes per side). Remove from pan and drain on paper towel. Eat hot or cold. Serve with ranch dressing on side.
Tags: Vegetables
INGREDIENTS:
1 lb ground beef
1 1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg lightly beaten
8 oz canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 Tbsp brown sugar
1 Tbsp prepared mustard
DIRECTIONS:
Preheat oven to 375 degrees.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Mix ingredients for topping and spread on loaf.
Bake for 1 hour.
*Found on Food Network.com. Courtesy of Paula Dean*
Tags: Foodnetwork.com, Paula Dean
INGREDIENTS:
2 medium onions, sliced thin
2 cloves garlic, minced
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 tsp salt
1/4 tsp pepper
2 tsp oregano
1/2 tsp basil
1/2 tsp celery seed
1 bay leaf
1/4 c. white wine
6 boned chicken breasts
Pasta or rice
DIRECTIONS:
Mix together onions, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Place mixture with chicken breasts in crock pot and cook on low 6-8 hours or on high 2 1/2-4 hours. Serve over pasta or rice.
**This meal can be frozen raw in a Ziploc freezer bag. When ready to cook, defrost or place frozen meal in crock pot (if frozen into a shape that will fit).
Makes 6 servings.
*Found in Don’t Panic–Dinner’s in the Freezer*
INGREDIENTS:
1/2 tsp olive oil
2 pounds boneless skinless chicken breasts
2 cups thinly sliced yellow onions
1 Tbsp minced peeled fresh ginger (I’ve used fresh and powder and I think the powder made the taste in the end stronger, so I recommend that)
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp freshly ground black pepper
4 garlic cloves, minced
1 1/2 cups fat free, less sodium chicken broth
1 (15 12/ ounce) can of chickpeas (garbanzo beans) drained and rinsed
1 (7 ounce) package of dried apricots (about 1 1/2 cups) halved (I used these once and not the second time; it’s just as good without them!)
DIRECTIONS:
I recommend getting EVERYTHING ready to add to the pot cause it goes fast – so prepare everything first.
Heat olive oil in a large dutch oven over medium high heat. Add half of chicken to pan; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.
Add onions to pan; sauté for 3 minutes or until tender. Add ginger and next 6 ingredients (through garlic); sauté for 30 seconds or until fragrant. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan; bring to a simmer. Cover, reduce heat, and simmer 1 hour or until chicken is tender.
Remove chicken from pan with a slotted spoon; cool slightly. Cut chicken into bite sized pieces (I generally just shred it with a fork, it’s so tender). Add chicken, chickpeas, and apricots to pan. Cover and simmer 10 minutes or until thoroughly heated.
I make this with couscous. Instead of water for the couscous I use chicken broth and then I cut up a cup or so of seedless grapes (halved) that I add to the couscous right before serving. It is sooooooo good together with the chicken!
*Found in Cooking Light*
Tags: Chicken, Cooking Light
INGREDIENTS:
1 pound lean ground beef
1 (16 ounce) can refried beans
2 tsp dried oregano
1 tsp ground cumin
1 tsp garlic powder
12 uncooked lasagna noodles
2 cups water
2 1/2 cups picante sauce
2 cups sour cream
2 (2 ounce) cans sliced black olives
1 1/2 cups shredded Monterrey Jack cheese
1/2 cup shredded Cheddar cheese
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine beef, beans, oregano, cumin and garlic powder.
Place 4 uncooked noodles in bottom of a 9×13 inch pan. Spread half of beef mixture over noodles. Top with 4 noodles. Spread with remaining mixture, and top with remaining noodles.
In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil.
Bake 1 1/2 hours in the preheated oven, or until noodles are tender.
Blend sour cream and olives in a medium bowl. Spoon over lasagna, and top with Jack and Cheddar cheese. Bake uncovered until cheese melts, about 5 to 10 minutes.
*Found on Allreciepes.com*
Tags: Allrecipes.com, Lasagna
INGREDIENTS:
6 ounces uncooked ziti (short tube-shaped pasta)
2 cups Basic Marinara
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) shredded Asiago cheese, divided
1/8 tsp salt
1/8 tsp hot pepper sauce (such as Tabasco)
6 ounces ground turkey breast
Cooking spray
DIRECTIONS:
Preheat oven to 350°.
Cook pasta according to package directions, omitting salt and fat. Drain.
Combine pasta, Basic Marinara, 1/2 cup mozzarella, 2 tablespoons Asiago, salt, pepper sauce, and turkey in a large bowl. Spoon into an 8-inch square baking dish coated with cooking spray; sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Asiago. Bake at 350° for 30 minutes or until cheese is lightly browned. Let stand 5 minutes before serving.
Serves 4
Calories:362 (26% from fat)
Fat:10.5g (sat 5.5g,mono 3.4g,poly 0.4g)
Protein:26.3g
Carbohydrate:41g
Fiber:3.5g
Cholesterol:39mg
Iron:2.3mg
Sodium:546mg
Calcium:311mg
*Found in Cooking Light*
Tags: Cooking Light, Pasta
INGREDIENTS:
1 1/2 pounds ground beef
2/3 cup cracker crumbs (about 16 Saltines)
1/3 cup minced onion
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 cup milk
1 Tbsp shortening
2 Tbsp cornstarch (I use 3 Tbsp because I also add 1/2 cup water)
1/2 cup brown sugar (packed)
1 can (13.5 oz.) pineapple tidbits or chunks, drained (reserve syrup)
1/2 cup water (not in original recipe–I added this to make sauce a little less sweet)
1/3 cup vinegar
1 Tbsp soy sauce
1/3 cup chopped green pepper (I use a whole green pepper)
DIRECTIONS:
Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs; keep warm. Pour fat from skillet.
Mix cornstarch and sugar. Stir in reserved pineapple syrup, water, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly until mixture thickens and boils (about 10-15 minutes). Boil and stir 1 minute.
Add meatballs, pineapple and green pepper; heat through. Serve over rice.
Serves 4-6
*Found in Betty Crocker’s Cookbook (1972)*
Tags: Betty Crocker