There are a few things that really remind me of the holidays, and one of those is definitely forgotten cookies. My mom would make those and sand tarts around the holidays. So when a friend of ours decided to have a cookie swap party this weekend, they were the first things that came to mind. I’ll make them tonight or tomorrow night and talk mom into making the sand tarts with me when I’m at her house.
The thing about forgotten cookies is that they’re perfect for the impatient like me… very few ingredients and not much time commitment.
Preheat oven to 350
Beat 2 egg whites until foamy. Add 2/3 cup sugar & beat until stiff. Sitr in a pinch of salt, 1 cup chopped nuts and 1 cup chocolate chips. Drop on foil on oven rack. Turn oven off. Leave in oven over night (6-8 hours).
Makes 2 dozen.
*** NOTE: I did make these and the first batch turned out super ugly and sticky. Same thing happened to Cara so here is the trick — After you add the sugar it’s really important you beat the mixture until it’s stiff. And by stiff think cool whip; it should stay formed as the beater goes through it.
I hope my friend who is part of the Zerr family doesn’t mind me sharing this dill pickle recipe. With the influx of three different varieties of cucumbers in the garden I’ve been able to play with a few refrigerator recipes, but now I think I’m ready to move the the big league with sterilizing and all that business.
7 cups water
3 ½-4 cups white vinegar
3/4 cups canning salt
2 Tblsp Alum
Bring all to boil and pour over filled jars and seal (Note from Jess: I use inversion method to get a good seal–right after filling, turn the jars over and cover with a cloth. After jars have cooled, turn them upright again. You should notice the lid has no give/pop to it.)
Fill jars with:
cucumbers, dill (a whole stalk–just stuff it in), 1-2 broken red chili peppers, 1-2 toes garlic and ½ teaspoon pickling spices. (Note from Jess: and a couple of whole green beans are pretty good in there, too.)
This recipe was in the Easton Farmer’s Market newsletter and sounds like a good way to use up some of the lovely zucchini growing in my garden.
3 zucchini (about ½ pound each), sliced lengthwise into ¼-inch slices
1 tablespoon olive oil
⅛ teaspoon salt
Pinch of freshly ground black pepper
1½ ounces soft goat’s cheese or other soft cheese
1 tablespoon freshly minced parsley leaves
½ teaspoon lemon juice
2 cups baby spinach leaves
⅓ cup basil leaves
Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
Put ½ teaspoon of the cheese mixture about ½-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.
This is a recipe I’ve adapted over time from ground turkey and red sauce to chicken with green sauce. These are generally quick and easy to make and also freeze well. They’re easy to adjust the proportions to use what you have on hand.
- Flour tortillas (I use the Mission brand 96% Fat Free Heart Healthy ones)
- 1 can enchilada verde sauce
- boneless skinless chicken breast
- 1 sweet onion chopped
- fresh mushrooms, sliced or chopped
- fresh spinach, chopped
- 1 8 oz block cream cheese (I use either fat free or Neufchatel 1/3 Less Fat)
- grated cheese (I currently use the Weight Watcher mexican blend)
Saute chopped onion and shredded chicken in olive oil (if you really want to lighten it up, use the Pam olive oil spray). Season onion with Tony’s Creole Seasoning or your own blend of salt, red and black pepper, cumin, garlic powder, chili powder. Add mushrooms once chicken and onions are almost done.
Add cream cheese and stir until melted and blended through. Add fresh spinach and stir until spinach is wilted.
Spoon mixture into tortillas and roll tightly placing in glass baking dish.
Pour sauce over entire pan and sprinkle top with cheese. Bake at 350 for 20 minutes or until cheese is melted and sauce is bubbly.
It wasn’t until later this afternoon I realized why I’ve been such a crank ass today– tomorrow’s fat tuesday and I haven’t had any king cake yet. So i remedied that this evening by making two reduced fat Apple and Cream Cheese filled King Cakes. I’m sure there is something wrong with making them reduced fat, but it makes me feel better about eating it so it’ll do. I’m sure mine taste better than the two sad ones in the bakery at Giant this evening.
I have this one on the cake pedestal I bought for $10 at the “garage sale” at Suzie’s Bakery this weekend.
I don’t usually go gaga over pictures of food; well sometimes I do, but not often. But these Glazed Pear Muffins on the WW website today make me want to skip work and go bake:
Glazed Pear Muffins
||2 spray(s) cooking spray
||2 large pear(s), ripe, Bosc, with skin
||1/2 tsp ground cinnamon
||1/3 cup(s) sugar, granulated
||1 tsp fresh lemon juice
||1/2 cup(s) sour cream
||1 large egg(s), beaten
||1 tsp vanilla extract
||1/3 cup(s) fat-free skim milk
||2 cup(s) all-purpose flour, unbleached
||1/2 tsp table salt
||1/2 tsp baking soda
||1 tsp baking powder
||1/2 cup(s) powdered sugar
||1/4 tsp ground ginger
||1/4 tsp vanilla extract
||3 tsp water, warm, or more if necessary
Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or muffin liners.
Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears; set aside.
In a small bowl, whisk together sour cream, egg, 1 teaspoon of vanilla and milk; set aside.
In a large bowl, sift together flour, salt, baking soda and baking powder.
Make a well with a spoon in center of flour mixture and pour in sour cream mixture and fruit mixture, alternating in small batches; mix until barely blended. Do not over beat. (NOTE: Batter will be very thick.)
Drop batter by heaping tablespoons into muffin holes until about 2/3 to 3/4 full; bake until top is golden, about 30 to 35 minutes. Remove from oven and cool for 5 minutes in muffin tin; remove from tins to racks and cool completely. (Or leave slightly warm to dip into glaze for easier preparation.)
While muffins are cooling, make glaze: Mix powdered sugar, ginger, 1/4 teaspoon of vanilla and warm water together in a small bowl (add another teaspoon of water if glaze is too thick) . Spread a thin layer of glaze over each muffin. Yields 1 muffin per serving.
1 small can of tomato soup
1 Large Pack (8oz) of Philadelphia cream cheese
Cooked shrimp (about 3 dozen)
½ cup celery
½ cup green onions
1 cup of mayo
2 packs of unflavored gelatin
¼ cup of water
Note: I use a food processor to chop the shrimp, celery & green onions
Heat soup until it starts to boil, add cream cheese, and stir until the cream cheese dissolves. Cool for a few minutes, add shrimp,celery,onions & mayo, mix well. Mix the ¼ cup of water to the 2 packs of gelatin, then add to the rest of the ingredients, mix well. Chill for 3hours
My Aunt sent me a link to a Website called Northpole.com that has a whole collection of cake recipes. A few of them sound intriguing, but I’m sure they’re not very healthy.
I’ve never actually bought fresh cranberries, but this has been a year of firsts so when the huge bag was calling to me at Sam’s Club this week, I caved. Of course, then comes the challenge; to find things do do with the pounds of cranberries that are now taking up residence in the refrigerator. Since I also left four little bananas to die on the counter this week, I began the search for a cranberry banana muffin recipe for this morning.
After finding several recipes that were pretty high in points, I came across one that used honey and molasses along with the natural sweetness of the ripe bananas. Here is my adaptation along with a lovely picture of the results. The pan is my grandparents so no jokes about the condition; they old up much better than my five year old Wilton one.
2 Egg beaters — whipped
3 tablespoons Applesauce — at room Temperature
3 tablespoons Honey
3 tablespoons Molasses
3 tablespoons Orange juice — at room Temperature
1 teaspoon Vanilla
1 cup Banana — mashed
1 cup flour — sifted
½ teaspoon Baking powder
½ teaspoon Baking soda
1 cup Cranberries — chopped
Preheat oven at 350. Prepare muffin tins.
In a mixing bowl, combine egg beaters, applesauce, honey, molasses, orange juice, vanilla, and banana. In another mixing bowl, combine flour, baking powder, baking soda and cranberries. Use an ice cream scoop to fill prepared tins. Bake for 15-20 minutes.
Yield 12 servings. 2 WW points per muffin.
This recipe exchange has been entertaining. I keep getting recipes from people I’m not sure I know. This one is from someone my dad know.
2 cups mayonnaise
3 cups shredded sharp cheddar cheese
1 bunch of green onions, cut up (green part only)
1 bag of bacon bits
almonds, as many as you’d like for topping
Mix mayo, cheese, onion and bacon together. Spread mixture in pie plate. Toast almonds in dry skillet (watch them, they brown quickly) and sprinkle over top of mixture.
Crackers to use – triscuit or Keebler wheat crackers.