3/4 c butter
1/2 c peanut butter
1 c granulated sugar
1/2 c packed brown sugar
1 t baking powder
1/2 t baking soda
2 eggs
1 t vanilla
1 1/4 c all-purpose flour
2 c rolled oats
1 c chocolate chips
1/2 c peanuts, walnuts, pecans or any nut you like
In a large mixing bowl beat butter and peanut butter with an electric mixer on med speed for about 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined. Beat in eggs and vanilla. Beat in as much flour as you can with the mixer, stir in remaining flour. Stir in rolled oats, chocolate chips and nuts.
Drop dough by rounded teaspoons 2 in apart on an ungreased cookie sheet. Bake at 375 for about 10 min. transfer to a wire rack and let cook. Enjoy!
Sunday, January 3, 2010
Chocolate Fudge Mint Cookies
Ingredients:
3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
4 ounces best quality bittersweet chocolate (65% cocao)
12 ounces best quality semi sweet chocolate
4 eggs
1 3/4 cup granulated sugar
1 tablespoon vanilla extract
3/4 cup pecans, coursely chopped, toasted
2 cups Andes Mints (Creme de Menthe) chopped
Method:
1. Sift or whisk together flour, baking powder, and salt. Set aside.
2. In a double broiler or a bowl sitting on top of a pan with boiling water, melt butter and both chocolates together. Stir constently until smooth.
3. In an electric mixer, beat eggs and sugar until thick and pale in color, about 5 minutes. Beat in vanilla and chocolate mixture.
4. Fold in dry ingredients and mix just until incorporated. Fold in mints and nuts.
5. Cover and chill until batter is firm, at least 30 minutes.
6. Cover cookie pans with parchement paper (very important)!!
7. Drop by 1/4 cup, space evenly and flatten slightly.
8. Bake at 350 degrees, about 12-14 minutes. DO NOT OVERBAKE!
9. Let cool on cookie sheets until firm, than transfer to wire cooling rack.
Enjoy!
from a cookie exchange
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
4 ounces best quality bittersweet chocolate (65% cocao)
12 ounces best quality semi sweet chocolate
4 eggs
1 3/4 cup granulated sugar
1 tablespoon vanilla extract
3/4 cup pecans, coursely chopped, toasted
2 cups Andes Mints (Creme de Menthe) chopped
Method:
1. Sift or whisk together flour, baking powder, and salt. Set aside.
2. In a double broiler or a bowl sitting on top of a pan with boiling water, melt butter and both chocolates together. Stir constently until smooth.
3. In an electric mixer, beat eggs and sugar until thick and pale in color, about 5 minutes. Beat in vanilla and chocolate mixture.
4. Fold in dry ingredients and mix just until incorporated. Fold in mints and nuts.
5. Cover and chill until batter is firm, at least 30 minutes.
6. Cover cookie pans with parchement paper (very important)!!
7. Drop by 1/4 cup, space evenly and flatten slightly.
8. Bake at 350 degrees, about 12-14 minutes. DO NOT OVERBAKE!
9. Let cool on cookie sheets until firm, than transfer to wire cooling rack.
Enjoy!
from a cookie exchange
Carrot Pecan Cookies
1 1/2 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp ground cardamom (optional)
1/4 tsp cinnamon
8 Tbs butter, at room temperature
3/4 cup packed light brown sugar
1 egg
1/2 tsp vanilla extract
1 cup grated carrots
3/4 cup chopped pecans
3/4 cup raisins
Heat oven to 325F. Lightly grease 2 baking sheets. Combine the flour, baking powder and soda, salt and spices. Beat the butter with the sugar until light and fluffy, 2-3 minutes. Beat in the egg and the vanilla. Beat in the flour mixture. Stir in carrots, nuts and raisins. Drop the batter by generous tablespoons onto the greased baking sheets 2" apart. Bake until edges are lightly browned for 20 -25 minutes. Makes about 2 dozen.
-from a cookie exchange
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp ground cardamom (optional)
1/4 tsp cinnamon
8 Tbs butter, at room temperature
3/4 cup packed light brown sugar
1 egg
1/2 tsp vanilla extract
1 cup grated carrots
3/4 cup chopped pecans
3/4 cup raisins
Heat oven to 325F. Lightly grease 2 baking sheets. Combine the flour, baking powder and soda, salt and spices. Beat the butter with the sugar until light and fluffy, 2-3 minutes. Beat in the egg and the vanilla. Beat in the flour mixture. Stir in carrots, nuts and raisins. Drop the batter by generous tablespoons onto the greased baking sheets 2" apart. Bake until edges are lightly browned for 20 -25 minutes. Makes about 2 dozen.
-from a cookie exchange
Holiday/Christmas Tree Cookies
Time: 10 – 12 minutes Temp.: 375degrees Yield: 6 dozen
1 cup shortening
¾ cup sugar
1 egg
2 ¼ cups sifted all-purpose flour
1/8 teaspoon salt
¼ teaspoon baking powder
1 teaspoon almond extract
Green food coloring
Cream shortening, adding sugar gradually. Add unbeaten egg, sifted dry ingredients, flavoring, and a few drops of coloring. Mix Well. Fill cookie press. Form cookies on ungreased cookie sheets, using the tree or holiday plate. Decorate with tiny candies or sprinkles.
- from a cookie exchange
Saltine Toffee
4 oz saltine crackers (1 full sleeve)
1 cup butter
1 cup dark brown sugar
2 cups chocolate chips (semi-sweet or milk chocolate)
3/4 cup chopped pecans (optional - we didn't use these)
Preheat oven to 400 degrees.
Line a rimmed cookie sheet (jelly roll pan) with saltine crackers in single layer.
In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
Bake for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top.
Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts (if using). (We also sprinkled some holiday sprinkles on top last night.).
Cool completely (I pop ours into the freezer for about 30 minutes) and break into pieces.
- I was given this recipe
1 cup butter
1 cup dark brown sugar
2 cups chocolate chips (semi-sweet or milk chocolate)
3/4 cup chopped pecans (optional - we didn't use these)
Preheat oven to 400 degrees.
Line a rimmed cookie sheet (jelly roll pan) with saltine crackers in single layer.
In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
Bake for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top.
Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts (if using). (We also sprinkled some holiday sprinkles on top last night.).
Cool completely (I pop ours into the freezer for about 30 minutes) and break into pieces.
- I was given this recipe
Buffalo Chicken-Blue Cheese Meatloaf
Biggest Loser Family Cookbook Copyright 2008
Olive Oil Spray
2/3 c. Old-fashioned oats
1/2 c. Fat-free milk
2 1/2 Tbsp buffalo wing sauce, or more to taste
1 pound extra-lean, ground chicken breast
1/2 c. Finely chopped celery
1/4 c. Shredded carrot
1/4 c. Finely chopped sweet onion
2 large egg whites, lightly beaten
1/4 tsp. salt
2 oz. Crumbled reduced-fat blue cheese
Preheat the oven to 350 degrees. Lightly mist a 9x5 loaf pan with olive oil spray.
Combine the oats and milk in a medium mixing bowl and stir to mix. Let stand
for 3 minutes, or until the oats begin to soften. Stir in the wing sauce until well
mixed. Add the chicken, celery, carrot, onion, egg whites and salt. With a fork or
clean hands, mix the ingredients well. Add the blue cheese and gently mix to combine.
Transfer the mixture to the prepared pan and spread so that the top is flat. Bake
for 35 to 40 minutes, or until the chicken is completely cooked through and no
longer pink. Cut into 8 slices and serve immediately.
*edited to add - I baked the meatloaf ahead of time and then I grilled it.
Makes 4 servings
Per serving: 263 calories, 6 g fat, 74 mg cholesterol, 485 mg sodium, 14 g carbohydrate, 2 g fiber, 35 g protein.
Olive Oil Spray
2/3 c. Old-fashioned oats
1/2 c. Fat-free milk
2 1/2 Tbsp buffalo wing sauce, or more to taste
1 pound extra-lean, ground chicken breast
1/2 c. Finely chopped celery
1/4 c. Shredded carrot
1/4 c. Finely chopped sweet onion
2 large egg whites, lightly beaten
1/4 tsp. salt
2 oz. Crumbled reduced-fat blue cheese
Preheat the oven to 350 degrees. Lightly mist a 9x5 loaf pan with olive oil spray.
Combine the oats and milk in a medium mixing bowl and stir to mix. Let stand
for 3 minutes, or until the oats begin to soften. Stir in the wing sauce until well
mixed. Add the chicken, celery, carrot, onion, egg whites and salt. With a fork or
clean hands, mix the ingredients well. Add the blue cheese and gently mix to combine.
Transfer the mixture to the prepared pan and spread so that the top is flat. Bake
for 35 to 40 minutes, or until the chicken is completely cooked through and no
longer pink. Cut into 8 slices and serve immediately.
*edited to add - I baked the meatloaf ahead of time and then I grilled it.
Makes 4 servings
Per serving: 263 calories, 6 g fat, 74 mg cholesterol, 485 mg sodium, 14 g carbohydrate, 2 g fiber, 35 g protein.
Tuesday, October 6, 2009
Kelly's grandma's baked mac & cheese
2 cups of dry macaroni
1 stick of Cracker barrel sharp cheddar cheese
1 stick of butter
handful of breadcrumbs
Boil maccaroni
spread in a rectangular pan
shred or cube the cheddar cheese and spread it out on top, place a few pats of butter on top as well, use half a cup of any other cheese (i use american)
Pour 2 cups of milk over the whole thing
sprinkle a handful of bread crumbs on top
bake in oven for about 40 minutes at 350.
1 stick of Cracker barrel sharp cheddar cheese
1 stick of butter
handful of breadcrumbs
Boil maccaroni
spread in a rectangular pan
shred or cube the cheddar cheese and spread it out on top, place a few pats of butter on top as well, use half a cup of any other cheese (i use american)
Pour 2 cups of milk over the whole thing
sprinkle a handful of bread crumbs on top
bake in oven for about 40 minutes at 350.
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