Made with a simple box brownie mix, 1 egg, 2 TBSP. water, 1/3 c. oil and a handful of chocolate chips. Mix well and bake in a 375 oven for 8 minutes.
Chewy, chocolaty, and oh so good!
Showing posts with label Judie. Show all posts
Showing posts with label Judie. Show all posts
Sunday, September 5, 2010
Sunday, April 25, 2010
Chocolate-Peanut Butter Bars!
1 c. peanut butter1 stick of butter, softened
3/4 c. packed brown sugar
1/2 c. white sugar
1 tsp. vanilla extract
3 eggs
1 c. flour
1/2 tsp. salt
2 c. chocolate chips, divided
Beat peanut butter, butter, brown sugar, sugar and vanilla extract until creamy. Beat in eggs, one at a time. Beat in the flour and salt. Stir in 2/3 cup of the chocolate chips. Spread into a greased 9x13 baking pan. Bake in a preheated 350° oven for 20-25 minutes. DO NOT OVERBAKE. Edges should be lightly browned.
Remove from the oven and immediately sprinkle the remaining chocolate chips. Let stand for 5 minutes, then spread the softened chips evenly over the bars. Cool in a pan before cutting.
Enjoy! I know I did.
One Pot Chili-Mac
Olive Oil
1 medium sweet onion, very finely chopped
1 pepper, diced
1 lb. lean ground beef
1 can red kidney beans, drained (or, if they are ready-to-eat, not drained)
1 14.5 oz. can diced tomatoes
1 jar (26 oz) marinara sauce (I use Barilla or whatever is on sale)
1 package (1.25 oz) chili seasoning
1/2 box of elbow macaroni or other small pasta
Water (measure from the empty 14 oz. can of tomatoes)
*Shredded Cheese
*Sour Cream
*Minced Chives
Saute onion and pepper in oil, add ground beef (or turkey/chicken) until cooked in a large Dutch oven. Add marinara sauce, beans, tomatoes, and chili seasoning; simmer for about 10 minutes, stirring occasionally; add macaroni and a 14.5 oz. can of water; cover and simmer on low for about 15 minutes or until pasta is tender; garnish* with cheese, sour cream and chives, if desired. Sit back and enjoy!
1 medium sweet onion, very finely chopped
1 pepper, diced
1 lb. lean ground beef
1 can red kidney beans, drained (or, if they are ready-to-eat, not drained)
1 14.5 oz. can diced tomatoes
1 jar (26 oz) marinara sauce (I use Barilla or whatever is on sale)
1 package (1.25 oz) chili seasoning
1/2 box of elbow macaroni or other small pasta
Water (measure from the empty 14 oz. can of tomatoes)
*Shredded Cheese
*Sour Cream
*Minced Chives
Saute onion and pepper in oil, add ground beef (or turkey/chicken) until cooked in a large Dutch oven. Add marinara sauce, beans, tomatoes, and chili seasoning; simmer for about 10 minutes, stirring occasionally; add macaroni and a 14.5 oz. can of water; cover and simmer on low for about 15 minutes or until pasta is tender; garnish* with cheese, sour cream and chives, if desired. Sit back and enjoy!
"Golden Grahams Cereal" S'mores Bars
1 12 oz. bag chocolate chips (semi-sweet or milk chocolate)
1/2 c. peanut butter
1/2 bag mini-marshmallows
2 (to 3) c. Golden Grahams cereal
Melt chocolate & peanut butter in a heavy saucepan over medium heat; remove from heat, add cereal and coat well; mix in marshmallows; spread into a 8 x 11 greased pan (you may have to "pat" the mixture a bit); cool in the refrigerator until firm. Slice and serve. (Also, store in fridge or else chocolate will soften and the bars won't cut well).
Delish!
1/2 c. peanut butter
1/2 bag mini-marshmallows
2 (to 3) c. Golden Grahams cereal
Melt chocolate & peanut butter in a heavy saucepan over medium heat; remove from heat, add cereal and coat well; mix in marshmallows; spread into a 8 x 11 greased pan (you may have to "pat" the mixture a bit); cool in the refrigerator until firm. Slice and serve. (Also, store in fridge or else chocolate will soften and the bars won't cut well).
Delish!
CREAMY CHICKEN & CHILE ENCHILADAS*
1 pound cooked and shredded chicken breast (I boil, let cool, and shred in processor or by hand)
1 package (8 ounces) cream cheese (I use reduced fat or FF)
1 can (4.5 ounces) chopped green chilies (I like the fire roasted chilis for a little extra "kick")
1 package (12 count) flour tortillas for soft tacos & fajitas (this recipe actually makes 5 or 6 large enchiladas)
2 cans (10 ounces each) green chile enchilada sauce
3/4 cup shredded cheddar cheese (3 ounces)
Heat oven to 400 degrees.
Lightly grease 13x9x2-inch rectangular baking dish.
Melt cream cheese in large non-stick skillet; add chiles; reduce heat to medium and stir until blended and cream cheese is melted; add chicken and combine well.
Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar cheese.
Bake 15 to 20 minutes or until hot and cheese is melted.
Serve with rice and enjoy!
*Recipe courtesy of Old El Paso
1 package (8 ounces) cream cheese (I use reduced fat or FF)
1 can (4.5 ounces) chopped green chilies (I like the fire roasted chilis for a little extra "kick")
1 package (12 count) flour tortillas for soft tacos & fajitas (this recipe actually makes 5 or 6 large enchiladas)
2 cans (10 ounces each) green chile enchilada sauce
3/4 cup shredded cheddar cheese (3 ounces)
Heat oven to 400 degrees.
Lightly grease 13x9x2-inch rectangular baking dish.
Melt cream cheese in large non-stick skillet; add chiles; reduce heat to medium and stir until blended and cream cheese is melted; add chicken and combine well.
Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar cheese.
Bake 15 to 20 minutes or until hot and cheese is melted.
Serve with rice and enjoy!
*Recipe courtesy of Old El Paso
Raspberry Muffins with Crumb Topping (Courtesy of Stonewall Kitchen Favorites)
For the topping:
1/2 c all-purpose flour
1/2 c sugar
1/2 stick unsalted butter, cut into small pieces, at room temperature
For the muffins:
Non-stick spray for the pans
2 3/4 c all-purpose flour
3 tsp. baking powder
1 1/4 tsp. baking soda
1/2 tsp. salt
1 stick unsalted butter at room temperature
1 1/2 c sugar
4 large eggs
1/2 tsp. vanilla extract
1 1/2 c sour cream
2 1/2 c raspberries, fresh or frozen
Place rack in the middle of the oven and preheat to 375 F.
To make the topping: Mix the flour and the sugar together in a medium bowl until blended. Add the butter and using your hands or a fork, mix the ingredients until crimbly. Set aside.
To make the muffins: Spray 18 regular muffins with non-stick spray (Pam or vegetable oil); Whisk the flour, baking powder, baking soda, and salt together in a medium bowl until blended, and set aside.
Beat the butter and sugar together on medium speed with a handheld or stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing the batter on low speed until smooth after each addition and scraping down the sides and bottom of the bowl if necessary. Add the vanilla, and mix to combine.
Add about one-third of the dry ingredients to the batter, and mix on low until blended. Add half of the sour cream, mix and repeat with another third of the dry ingredients, the rest of the sour cream, and the remaining dry ingredients, mixing between each addition. Use a spatula to fold in the raspberries by hand.
Fill the prepared muffins tins until almost full, and sprinkle 1 tbsp. of the topping onto each muffin (don't worry if it looks like a lot of topping).
Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins in the pan for 5 minutes. Using a kitchen knife, gently lift the muffins out of their tins and transfer to a cooling rack.
1/2 c all-purpose flour
1/2 c sugar
1/2 stick unsalted butter, cut into small pieces, at room temperature
For the muffins:
Non-stick spray for the pans
2 3/4 c all-purpose flour
3 tsp. baking powder
1 1/4 tsp. baking soda
1/2 tsp. salt
1 stick unsalted butter at room temperature
1 1/2 c sugar
4 large eggs
1/2 tsp. vanilla extract
1 1/2 c sour cream
2 1/2 c raspberries, fresh or frozen
Place rack in the middle of the oven and preheat to 375 F.
To make the topping: Mix the flour and the sugar together in a medium bowl until blended. Add the butter and using your hands or a fork, mix the ingredients until crimbly. Set aside.
To make the muffins: Spray 18 regular muffins with non-stick spray (Pam or vegetable oil); Whisk the flour, baking powder, baking soda, and salt together in a medium bowl until blended, and set aside.
Beat the butter and sugar together on medium speed with a handheld or stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing the batter on low speed until smooth after each addition and scraping down the sides and bottom of the bowl if necessary. Add the vanilla, and mix to combine.
Add about one-third of the dry ingredients to the batter, and mix on low until blended. Add half of the sour cream, mix and repeat with another third of the dry ingredients, the rest of the sour cream, and the remaining dry ingredients, mixing between each addition. Use a spatula to fold in the raspberries by hand.
Fill the prepared muffins tins until almost full, and sprinkle 1 tbsp. of the topping onto each muffin (don't worry if it looks like a lot of topping).
Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins in the pan for 5 minutes. Using a kitchen knife, gently lift the muffins out of their tins and transfer to a cooling rack.
Baked Scallops
(6 servings - I'm making two individual servings, sans Vermouth).
"Our testers called this dish easy and elegant -- great dinner party fare."
2 pounds scallops
1/2 cup (1 stick) butter, melted
1/4 cup grated Parmesan cheese
1 cup crushed Ritz crackers
1 tablespoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1 tablespoon dry vermouth
Preheat the oven to 325 degrees F. Wash the scallops and pat dry. Place in a buttered 8-inch baking dish. Mix together the remaining ingredients and spoon on top of the scallops. Cover the dish and bake for 30 minutes. Serve hot.
Can't wait to dig into this!
"Our testers called this dish easy and elegant -- great dinner party fare."
2 pounds scallops
1/2 cup (1 stick) butter, melted
1/4 cup grated Parmesan cheese
1 cup crushed Ritz crackers
1 tablespoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1 tablespoon dry vermouth
Preheat the oven to 325 degrees F. Wash the scallops and pat dry. Place in a buttered 8-inch baking dish. Mix together the remaining ingredients and spoon on top of the scallops. Cover the dish and bake for 30 minutes. Serve hot.
Can't wait to dig into this!
Pineapple Coleslaw
Ingredients:
4 cups shredded cabbage or a mix of cabbage/carrots/broccoli, etc. (I used a bagged slaw mix)
3/4 cup mayonnaise (I used fat-free Hellman's)
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon milk (I used skim)
1 teaspoon celery seed
One 8 ounce can of pineapple chunks or tidbits, well drained
In a bowl, combine mayo, vinegar, sugar, and celery seed
Place cabbage and pineapple in a large salad bowl; add dressing and toss well. Chill several hours for best results.
Enjoy!
4 cups shredded cabbage or a mix of cabbage/carrots/broccoli, etc. (I used a bagged slaw mix)
3/4 cup mayonnaise (I used fat-free Hellman's)
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon milk (I used skim)
1 teaspoon celery seed
One 8 ounce can of pineapple chunks or tidbits, well drained
In a bowl, combine mayo, vinegar, sugar, and celery seed
Place cabbage and pineapple in a large salad bowl; add dressing and toss well. Chill several hours for best results.
Enjoy!
Seven Layer Salad a/k/a "Pea Salad"
I made this salad yesterday for Mother's Day. I was looking for something a little different, pretty (served in a glass trifle bowl), and low-fat. This salad is easy and delicious and packed with all sorts of yummy veggies.
Ingredients:
Dressing:
Combine well in a bowl and set aside:
2 c. Fat Free Miracle Whip
2 tsp. sugar
Salad:
1 small head iceberg lettuce, shredded/diced/torn - I shredded
1 package frozen green peas (defrosted overnight in the fridge)
1 package of sliced button mushrooms
1 bunch of sliced green onion
1 bunch of celery, thinly sliced
1 large green bell pepper, diced or in rings (I diced for easier scooping)
1 red onion, diced or in rings (I diced for easier scooping)
Cheddar cheese
More green onion
Layer the first seven ingredients, starting with the lettuce; top with the Miracle Whip/sugar combo; lightly sprinkle with cheese and additional green onion; let chill for several hours.
Enjoy!
Ingredients:
Dressing:
Combine well in a bowl and set aside:
2 c. Fat Free Miracle Whip
2 tsp. sugar
Salad:
1 small head iceberg lettuce, shredded/diced/torn - I shredded
1 package frozen green peas (defrosted overnight in the fridge)
1 package of sliced button mushrooms
1 bunch of sliced green onion
1 bunch of celery, thinly sliced
1 large green bell pepper, diced or in rings (I diced for easier scooping)
1 red onion, diced or in rings (I diced for easier scooping)
Cheddar cheese
More green onion
Layer the first seven ingredients, starting with the lettuce; top with the Miracle Whip/sugar combo; lightly sprinkle with cheese and additional green onion; let chill for several hours.
Enjoy!
Key Lime pie
Ingredients:
1 (12-ounce) Low Fat or FF Cool Whip (thawed)
1 (14-ounce) can sweetened condensed milk
3/4 cup key lime juice (found in the baking aisle)
1 prepared reduced fat graham cracker pie crust (I use Keebler)
Freshly grated lime zest, for sprinkling
Directions:
In a bowl, gently fold together the Cool Whip, sweetened condensed milk, and lime juice until fluffy (DO NOT MIX HARD - YOU DO NOT WANT THE MIXTURE TO BE SOUPY - THIS WILL RESULT IN A FLAT PIE.) Spoon the mixture into graham cracker crust and smooth the surface with a spatula.
Freeze until firm, about 30 minutes. Sprinkle lime zest over the top before serving.
1 (12-ounce) Low Fat or FF Cool Whip (thawed)
1 (14-ounce) can sweetened condensed milk
3/4 cup key lime juice (found in the baking aisle)
1 prepared reduced fat graham cracker pie crust (I use Keebler)
Freshly grated lime zest, for sprinkling
Directions:
In a bowl, gently fold together the Cool Whip, sweetened condensed milk, and lime juice until fluffy (DO NOT MIX HARD - YOU DO NOT WANT THE MIXTURE TO BE SOUPY - THIS WILL RESULT IN A FLAT PIE.) Spoon the mixture into graham cracker crust and smooth the surface with a spatula.
Freeze until firm, about 30 minutes. Sprinkle lime zest over the top before serving.
Saturday, April 24, 2010
lemon sauce
courtesy of Sandra Lee.
Pour it over chicken or use for dipping. OMG, it's soooo good!
1 (11 oz.) jar of lemon curd
1/4 c. chicken broth
1/4 tsp. ground ginger
1/4 tsp. soy sauce
Melt lemon curd in a small sauce pan over low heat; add remaining ingredients. Heat thoroughly. And that's it.
Chicken Cacciatore
2-3 boneless chicken breasts
2 tablespoons olive oil
1-1/2 cups sliced fresh mushrooms
1 sliced pepper
1 medium onion, sliced
1 clove garlic, minced
1 14.5-ounce can diced tomatoes, undrained
1 6-ounce can tomato paste
3/4 cup dry white wine
1 teaspoon sugar
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon snipped fresh parsley
Hot cooked fettuccine, rice or egg noodles
Directions:
In a large dutch oven brown chicken on all sides in hot oil over medium heat about 15 minutes, turning occasionally. Remove chicken; reserve drippings in dutch oven and set chicken aside.
Add mushrooms, pepper, onion, and garlic to drippings in skillet. Cook and stir about 10 minutes or until vegetables are just tender. Return chicken to skillet.
Meanwhile, in a medium bowl combine undrained tomatoes, tomato paste, wine, sugar, Italian seasoning, salt, and pepper. Pour over chicken in skillet. Bring to a boil and reduce heat. Simmer, covered, for 30 to 40 minutes or until chicken is no longer pink, turning once during cooking.
Remove cooked chicken and shred. Return shredded chicken to dutch oven and let simmer on low for 1/2 hour.
Serve over fettuccine (or any pasta), rice or egg noodles and sprinkle with parsley.
Enjoy!!
Flourless Peanut Butter Kiss Cookies.
Ingredients
1 c softened peanut butter
1 c sugar
1 egg
1 tsp. vanilla
24 Hershey Kisses
Directions
Cream peanut butter and sugar in a large mixing bowl; add egg and vanilla; mix until blended.
Roll into balls; place 2 in. apart on an ungreased baking sheet; bake at 350 for 10-12 minutes (or until the tops are slightly cracked.) Then immediately place a Kiss in the middle of each cookie. Let cool for approx. 5 minutes before removing to wire racks.
Enjoy (and don't eat them all at once)!!!
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