Thursday, March 31, 2011

MDP's Classic Chocolate Chip Cookies (and how to make a cookie cake too)

1 3/4 c white flour
1/2 c whole wheat flour
1 tsp baking soda
3/4 tsp salt
2 sticks of softened, unsalted butter
3/4 c sugar
3/4 c packed brown sugar
2 eggs
2 tsp vanilla extract
1 bag semi-sweet chocolate chips

Preheat even to 375 degrees.

In a medium bowl, combine first 4 ingredients.

In a large bowl (or the kitchen aid mixer bowl), beat next 4 ingredients until creamy. Add eggs, separately until incorporated into mixture. Add vanilla extract, then flour mixture and beat until well blended.

Mix in by hand (even if you are using the mixer) 1 bag of chocolate chips.

Bake for 8-12 minutes depending on cookie size. Makes 4 dozen small cookies or 2 dozen large cookies.


you also need:
1/2-1 stick softened butter
2-3 c powdered sugar
1/2-1 tsp vanilla
 food coloring (optional)
I don't have exacts here because I used 1 stick of butter, 3 c sugar, 1 tsp vanilla and had about twice the icing I needed. Your choice if you want extra just in case or for another use. If not, you may want to go towards 1/2 stick, 1 1/2 c, 1/2 tsp)

Make dough per above recipe. Cover a round pizza pan with foil (I use a 14"). Lightly sprinkle flour on the dough and with floured hands, shape into a disk (make a ball and flatten out some). Place disk in the center and gently work towards the edges of the pan keeping thickness uniform. *** LEAVE AT LEAST 1" ALL AROUND THE EDGES SO THERE IS ROOM FOR IT TO GROW *** Trust me, I left 1/4" and will be cleaning my oven now..... Bake for about 15-20 minutes watching closely. When entire surface is golden brown, remove and let cool.

Whip butter until light and fluffy with a stand up mixer, hand mixer, or  a wire whisk and a lot of muscle. Add vanilla and about 2 TBSP warm water. Once combined and airy, add sugar and beat until combined and smooth. If mixture is a little dry, add warm water 1 tsp at a time until it is the right consistency. I find the key to good frosting/icing is just a LOT of whipping. Add food coloring if you want tinted icing. I usually divide up by how many colors and how much I need for each, then color.

Wednesday, March 30, 2011

Lemon Rosemary Pork Chops

4 pork cops
2 lemons
1 tsp olive oil
1/2 tsp MDP's Seasoning
1/8 tsp garlic powder
1/8 tsp onion powder
1/4 tsp Italian seasoning
2 tsp dried rosemary

Rub chops with olive oil. Grate lemon rind onto chops and squeeze juice over them. Mix all dried herbs EXCEPT rosemary. Sprinkle herbs on the chops. Take 1 tsp of dried rosemary, and crush well in your palm to break up and release oils. Sprinkle on chops, flip and repeat on the other side.

Heat grill until smoking hot. Add chops and reduce heat to medium/high. Cook 9 minutes per side.

Tuesday, March 29, 2011

Classic Risotto

5 c chicken, beef, or vegetable stock
1 bay leaf
5 peppercorns
1/2 tsp dried rosemary
2 TBSP butter
1 TBSP olive oil
1 small onion
1 clove garlic
1 1/2 c arborio rice
1/2 c parmesan cheese
generous grating of black pepper

Put stock in a saucepan with bay, pepper, and rosemary, and bring to a boil. Reduce heat to medium and let simmer.

Melt butter and olive oil together in a skillet on medium heat. Add onion and garlic and cook until browned. Add rice and cook 2-3 minutes to toast. Add just enough stock to cover rice. Stir often, and once stock is absorbed, add another ladle of stock. Repeat this process of adding stock and stirring often until absorbed for about 18-20 minutes.

Remove from heat, and add cheese and pepper. Stir to combine.

Monday, March 28, 2011

Wholesome Oatmeal Bars

3/4 c baking mix
1/2 c steel cut oats
1 1/2 rolled oats
1 egg, beaten
1/2 c creamy peanut butter
1/2 c cinnamon applesauce
1/4 c honey
1/2 c dried cranberries
1/2 c raw trail mix
1 TBSP flax seed
3/4 c shredded coconut

Spray a 13x9 baking pan with cooking spray. Heat oven to 350 degrees.

In a medium bowl, combine baking mix and oats. Add remaining ingredients *except* 1/4 c of the coconut. Stir ingredients well until combined.

Spread mixture in the bottom of the baking pan. Sprinkle with remaining coconut.

Bake 20-25 minutes until lightly browned. Let cool 15-20 minutes before cutting.

Makes about 12 bars.

Sunday, March 27, 2011

Banana Nut (and maybe Chocolate Chip) Waffles

Its your call if they have a lil chocolate lovin', but I find it a perfectly reasonable splurge!

1 c white flour
1 c whole wheat flour
1 TBSP brown sugar
1/8 c rolled oats
1 TBSP baking powder
1/4 tsp salt
1/2 tsp pumpkin pie spice
1 1/2 c lowfat buttermilk
1 mashed banana
1/2 -3/4 c natural applesauce  (enough to come to 1 cup WITH the banana added)
1/2 c egg beaters or 2 eggs
1 TBSP oil
1 TBSP flax seeds
1/4 c chopped walnuts
1/4 c semi-sweet chocolate chips (optional)
Preheat waffle iron.

In a medium bowl, mix first 7 dry ingredients together. Form a well in the center.

In another bowl, mix wet ingredients together. Add wet to dry and stir gently just until all is blended.

Add in flax seeds, walnuts, and chips and stir in.

Spray waffle iron with cooking spray and cook according to manufacturers directions.

Saturday, March 26, 2011

5 Time-Saving Meal Ideas for Busy Moms

1. Meatballs
Everyone loves them, and with a little work ahead of time, you can have a great dinner ready when you need it.
- On meatball making day, make a batch of MDP's Meatballs .
- For meatballs that day, make a batch of MDP's Chunky Marinara. The full batch of sauce is enough for a full batch of meatballs. You can either make it all and save for leftovers that week, make it all and freeze half the meatballs and sauce together in a gallon bag for a quick dinner another night, or only make half the marinara and meatballs for the current meal, and freeze the other half of the meatballs in a gallon bag, and other half of the sauce in a separate gallon bag of freezer container (then you can use the sauce and meatballs separately in the future if you want).
- You can use large meatballs for subs, spaghetti and meatballs, sliced on pizza or in calzones. If you make them half size, they are great for soups, teriyaki meatballs , and in spaghetti pie.

2. Black Bean Soup
Nothing like a big pot of soup to stock some healthy food in your fridge and save you some time later!
- Make a batch of Black Bean Soup. I would even suggest doubling the batch. If you are watch your sodium, use dried beans and reconstitute. If you don't have the time, just rinse the canned beans VERY well.
- Serve up black bean soup and make quesadillas for a quick dinner. I make them quick on our griddle. Spray with cooking spray and lay down  2 flour tortillas. Sprinkle each with shredded cheese, chopped onions and peppers, real bacon bits, chicken and/or other toppings of choice. Top with another tortilla. Once the bottom tortilla looks golden and crispy when lifted, spray the top tortilla with cooking spray and carefully flip. Cook until golden and crispy. Make 1 (2 tortilla quesadilla) for every 2-3 people.
- Make fajitas and serve soup on the side. Make either Shredded Beef , or ground chicken, turkey or beef OR thin strips of chicken, pork of beef with taco seasoning. Serve in corn or flour tortillas with lettuce, tomato, sour cream, cheese, and sauteed onions and peppers.
- Eat alone for lunch or a light dinner, Top soup with shredded cheddar cheese, sour cream, chopped green onions.
- This sour freezes wonderfully for a rainy day, so when soup cools freeze some either in a gallon bag if for the whole family, quart bags if you want 2-3 servings, or in single serving portions. I liked to save 1 quart yogurt tubs for freezing soup!

3. Chicken
For a crock pot full of delicious, juicy chicken meat for other recipes with minimal issues, check out How I stretched a $3 whole chicken into 3 meals .
* Carve white meat and serve over salad.

* Make Buffalo chicken salad for lunches- Shred chicken. Mix with buffalo sauce, light mayo, and shredded carrot and chopped celery.
* Make Mexican Lasagna
* Make Chicken Soup- Heat stock, chicken, carrots, celery, onions, etc on medium heat. Bring to a boil and cook until vegetables are tender. Add rice or soup pasta and turn heat off. Let stand at least 20 minutes before serving.

4. Pork Loin
- Make a batch of Crock Pot Pulled Pork 3 ways
- BBQ pork is great for pulled pork sandwiches and stuffing loaded baked potatoes.

- Teriyaki pork is great for lettuce wraps with water chestnuts and some chopped almonds or peanuts.
- Taco pork is good for .... tacos, burritos, nachos, and quesadillas.

5. Casseroles
Making a casserole is a great way to cover dinner and at least another meal. For me, I like to take leftovers for lunch so it works well. We also have some busy nights, so its helpful to have homemade, wholesome food on hand for my family. I make more than enough for our 4, and then based on how much we eat or will eat, I freeze the rest. You can also make the casseroles ahead of time, pop them in the freezer, and defrost before baking.
Make some and bake/save for the week/freeze, or follow the steps up until cooking and freeze in a disposable aluminum pan, covered tightly.
Our freezer currently has:
Meat Pies
Quiche Bake
Mexican Lasagna
Mexican Beef and Bean
Hash Brown Casserole
Western Omelet Bake
Baked French Toast
Zucchini Squares (made single serving in muffin tins)
Green Eggs and Ham (ham and egg cups with spinach)
just to name a few.... a good meal is never more than 10 minutes out!

The bottom line, by freezing a little of your extra work products, you can have many get out of jail free cards when it comes to cooking!

Thursday, March 24, 2011

Lemon Pepper Baked Fish (light version)

4 white fish fillets (I prefer a thin variety like tilapia)
2 lemons
lemon pepper seasoning blend
4 sprigs fresh dill
2 tsp olive oil (approximately)

Heat oven to 400 degrees.

Lay horizontally 2 pieces of aluminum foil, about 18" long. Place 2 pieces of fish in the center of each. Lift edges of foil slightly to create a well and place packets on a baking sheet.

Zest and juice the lemons over the fish. Sprinkle lightly will lemon pepper seasoning. Add additional black pepper if you like a little more kick (the blend has salt so adding extra raises the sodium up too much instead of the heat). Add 2 sprigs of dill to both packages. Light drizzle fish with olive oil. Fold up packets to seal most of the way, leaving a small area open as a vent for the steam.

Cook fish for 25-30 minutes if frozen, 15-20 if thawed. Remove from packets and drizzle with the sauce in the packets from the lemon juice, olive oil, and fish drippings.  Delicious served with or over veggies.

Wednesday, March 23, 2011

Western Omelette Bake

6 eggs
4 egg whites
1 1/2 c fat free milk
1 TBSP butter, melted
1/2 tsp ground pepper
1/2 tsp garlic powder
1/2 tsp coriander
1 cup shredded cheddar cheese
1/2 cup ricotta cheese
1 large onion, finely sliced
1 large bell peppers, chopped
1/2 lb baked ham, chopped
3/4 cup biscuit mix

Preheat your oven to 375ºF. Lightly grease an 8X8" (approx) glass baking dish.

Beat eggs and whisk in the milk in a large bowl. Add butter, cheese, herbs and spices and fold together. Fold in the peppers, onion, and ham and then the biscuit mix to incorporate.

Pour the mixture into your dish carefully, just to the top of the dish. Place the dish onto a cookie sheet inside the oven in case of spill over.
Bake in the oven for about 40-50 minutes, until the top is golden brown and a knife can be inserted in the center and come out clean. Cut into slices and serve.
As made with my EXACT weights and ingredients, 1/9th of the dish comes in at only about 210 calories!!!!!!

If you like this, try Sausage and Pepper Quiche Bake !

Tuesday, March 22, 2011

Blue Cheese Apple Salad

I never post meal salads, but after a few people have told me that they order salads out but always mess up making salads by putting too much in at home, I thought it might not be a bad idea. This comes in just about 300 calories for a dinner size portion.

3 c shredded romaine
1 green apple, cored and sliced
1 oz gorgonzola or blue cheese
1/8 c chopped walnuts
1 TBSP sunflower kernels
1/2 TBSP balsamic vinegar

In a small bowl, toss apple slices and vinegar to keep apple from browning.

Spread lettuce on a plate, top with the apples and remaining ingredients.

You may also make this in a large bowl, using the above quantities for every 2 people, and serve as a side dish.

Monday, March 21, 2011

Wheatberry and Barley Salad

1 c dry wheatberries   
3/4 c dry barley
1/4 tsp kosher salt
1/4 c olive oil
1/4 c balsamic vinegar
1 lemon
1 orange
1/2 -1 tsp black pepper
1/2 tsp cumin
6 scallions
1 large red onion
2 cloves garlic
1 orange, yellow, or red bell pepper
1/4 c dried cranberries

Rinse wheatberries and barley. Add to a medium saucepan with 6 cups boiling water with the kosher salt. Reduce heat to low-medium and simmer 45-50 minutes. Remove from heat and drain.

Add 1 TBSP of the olive oil to the saucepan and heat on medium high. Add onion and garlic, thinly sliced. Cook about 5 minutes until golden and translucent.

In a glass bowl, mix remaining oil, vinegar, zest and juice of both the lemon and orange, black pepper and cumin. Whisk to blend together.

Add cooked onion, thinly sliced bell pepper, chopped green onion, cranberries and the grains to the bowl. Toss well to coat and let stand at least 30 minutes before serving.

Thursday, March 17, 2011

Broccoli and Cheese Potato Skins

4 medium baking potatoes
salt and pepper
1 c finely chopped cooked broccoli
1 c shredded cheddar cheese
4 TBSP real bacon bits (optional)

Scrub potatoes and bake until soft. Let stand 15 minutes, and then cut in half lengthwise. Use a spoon to scoop out flesh from both sides and set aside for another use.

Heat oven to 400 degrees.

Spray skins with cooking spray and place on a baking sheet. Sprinkle inside lightly with salt and pepper. Bake for 10 minutes, turning over and spraying the unseaoned side halfway through. (For crispier skins, prebake longer).

Remove skins from oven and turn over so they are skin side down. Top skins evenly with broccoli, cheese, and then bacon bits.

Return to the oven and bake another 10 minutes. Serve with ranch dip or sour cream.

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Wednesday, March 16, 2011

Butternut Squash (or Pumpkin) Polenta

This dish works with either butternut or pumpkin. Its delicious and creamy and a great side in any season, not just fall.

1 c cold water
1/2 tsp kosher salt
3/4 yellow grits/polenta, or corn meal
2 1/4 c boiling water
1/2 c pureed butternut squash or pumpkin ( I use Farmers Market organic canned)
1/4 c shredded fresh romano
1/4 c ricotta cheese
1 TBSP unsalted butter
1/2 tsp ground black pepper
pinch nutmeg

In a medium saucepan, combine cold water and salt. Whisk in corn grits or corn meal gradually and whisk until smooth. Gradually whisk in hot water, and heat to boiling over high heat. Reduce to medium-low and simmer until very thick, 20-25 minutes, stirring frequently.

Stir in squash, cheeses, butter, black pepper and nutmeg. Stir well to combine.

Great with chicken, fish, pork, or as a base for thick chunky pasta sauces instead of pasta!

Tuesday, March 15, 2011

Red Pepper Dill Dip

1 c nonfat plain yogurt
1 c nonfat sour cream
2 roasted red pepper, drained
5 green onions
1 clove garlic
1 tsp dill weed
1/2 tsp kosher salt
1 tsp onion powder
1/8 tsp curry powder
1/4 tsp paprika

Mix all together in a food processor until smooth. Serve with veggies, crackers, or pita chips.

* For extra party appeal, remove the seeds and ribs from a big red pepper and serve the dip from the pepper bowl!

Monday, March 14, 2011

Zesty Turkey Vegetable Soup

1 lb 93/7 lean ground turkey
1 large onion, chopped
3-4 stalks celery, chopped
4 cloves garlic, chopped
1 c frozen shelled edamame
1 bag frozen peas and carrots
2 c frozen corn kernels
1 14 oz can whole peeled, no salt added
1 14oz  can fire roasted diced tomatoes
1 packet dry ranch seasoning mix
2 TBSP taco seasoning (or 1 packet low sodium)

Brown turkey in a large soup pot. Add onion, celery, garlic and cook for 5 minutes until translucent.

Add tomatoes, seasoning mixes, and frozen veggies. Bring to a boil, and reduce heat to low-medium. Simmer at least 1 hour.

** You can also make this in the crock pot by browning the turkey in a skillet, and adding to the  crock pot with the rest of the ingredients. Simmer on low for 6-8 hours.

Saturday, March 12, 2011

Quick Sausage and Pepper Quiche Bake

1 1/2 cups fat free milk
8 eggs
2 TBSP butter, melted
1 teaspoon kosher salt
Ground pepper, to taste
1/2 teaspoon garlic powder
1 cup shredded cheese
1 cup feta cheese, crumbled
1 large onion, finely sliced (about 2 cups)
2 large bell peppers, chopped
1 lb ground turkey or chicken breakfast sausage (or pork if you arent counting) , cooked and crumbled
3/4 cup biscuit mix

Preheat your oven to 375ºF. Lightly grease a 7x12" (approx) glass baking dish.

Beat eggs and whisk in the milk in a large bowl. Add butter, cheese, herbs and spices and fold together.

Fold in the peppers, onion, and sausage and then the biscuit mix to incorporate.

Pour the mixture into your dish carefully, just to the top of the dish. Place the dish onto a cookie sheet inside the oven in case of spill over.

Bake in the oven for about 40-50 minutes, until the top is golden brown and a knife can be inserted in the center and come out clean. Cut into slices and serve.

Friday, March 11, 2011

Buffalo Tilapia

Per serving:
1 tilapia filet
1 tsp buffalo sauce
1 tsp corn meal
1 TBSP panko bread crumbs
cooking spray

Spread the sauce over top side of the tilapia with a pastry brush. Sprinkle with half of the corn meal and half of the panko. Flip over and repeat with the other half.

Spray a baking sheet with cooking spray, place tilapia filets spread apart and spray the tops with cooking spray.

Bake in a 400 degree oven until browned, about 20-25 minutes.

** This is delicios served with a green salad topped with light ranch or blue cheese dressing.

Thursday, March 10, 2011

Quick Peanut Butter Cake with Creamy Dark Chocolate Frosting

1/2 cup creamy peanut butter
1/2 cup butter, softened
4 eggs
1 (18.25 ounce) package butter cake mix
2/3 cup water

5 TBSP butter, softened
1/4 c sour cream
1/4 c cream cheese
1 tsp vanilla extract
1 c cocoa powder
2 c powdered sugar

Grease a 13x9 or 2 9" round pans. Heat oven to 325 degrees.
Mix all ingredients together until smooth. Pour into cake pan(s) and bang on a hard surface to release air bubbles.

Bake for 25 minutes until a toothpick inserted in the toothpick comes out clean. Remove from oven, let stand 10 minutes, and remove to a wire cooling rack.

Let cream cheese and sour cream sit out to raise to room temperature. Combine butter, sour cream, cream cheese and vanilla in a mixing bowl. Once combined, turn to high and whip until smooth and fluffy.

Add powdered sugar and cocoa powder, 1/2 c at a time, whipping at high speed to incorporate. If frosting is not thick enough, add cocoa and powdered sugar, a little at a time, alternating until it is the desired taste and consistency.

Once cake is completely cooled, frost with chocolate icing.

Wednesday, March 9, 2011

Shredded Beef Tacos

2 lb thick cut London Broil, or other cheaper cut good for slow cooking
1 TBSP red wine vinegar
1 TBSP Worcestershire sauce
2 TBSP taco seasoning
1 onion, sliced
1 green pepper, sliced

Marinade meat in vinegar and worcestershire, let sit 8-24 hours.

Place steak and any leftover marinade into crockpot. Sprinkle with taco seasoning, and cover meat with onions and peppers. Add water to cover.

Cook 10-12 hours on low heat until the meat falls apart and easily fork shreds.

Serve with whole wheat tortillas, crunchy taco shells, lettuce, tomatoes, cheese, and sour cream.

Tuesday, March 8, 2011

Trail Mix Muffins

1c 6 grain hot cereal, dry
1 c (mixed or your choice) dried chopped fruit, raisins, dried cranberries, shredded coconut
1/2 c packed brown sugar 
3/4 c milled flax seed
2 c low fat buttermilk
1 c whole wheat flour
1 tsp baking powder
1 TBSP fresh grated ginger or 1 tsp ground ginger
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp grated nutmeg
1 beaten egg
1/2 c (mixed or your choice) sunflower kernels, slivered almonds, chopped unsalted peanuts, chopped walnuts, chopped pecans.

Preheat oven to 400 degrees. Grease (16) 2 1/2" muffin cups.
Combine cereal, fruit, brown sugar, and flax seed. Pour buttermilk over mixture and let stand 30 minutes. Add egg.

In a large bowl, mix dry ingredients and make a well in the center. Pour wet mixture into dry mixture and add nuts. Stir just until moistened. Spoon batter into cups to fill each 3/4.

Bake 15-18 minutes until golden. Cool at least 5 minutes before serving.

Monday, March 7, 2011

Grilled Chicken with Mango Black Bean Salsa

2lbs boneless chicken tenders
3 garlic cloves, grated
1 tsp MDP's seasoning
1 tsp olive oil
juice from 1/2 a lime
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
2 green onions finely chopped

2 mangos
2 large plum/roma tomatoes
1/2 medium yellow bell pepper
1/4 medium red onion
1 c chopped fresh cilantro
1/2 c cooked black beans (rinsed if you use canned)
juice from 3 1/2 limes
salt and pepper, to taste

2  cups brown rice (optional)

Cut chicken tenderloins into thirds. Place in a medium glass bowl, and toss with remaining ingredients. Set aside.

Cut mango, tomato, and pepper into small chunks. Use a sharp knife and mandoline to thinly slice onion, and run a knife through to fine chop. Add remaining ingredients and mix well. Set aside.

Thread four skewers with chicken chunks. Grill on grill pan, outdoor grill, or set under the broiler. Let rest 5 minutes before removing from skewers.

Plate each serving with 1/2 c brown rice. Make a hole in the center of the rice, and fill with 1/2c of salsa. Remove chicken from skewers and Place over the salsa, and sprinkle with a little more salsa.

Makes 4 adult servings.

Saturday, March 5, 2011

Easy Chicken and Dumplings

1 TBSP olive oil
1 pound boneless skinless chicken breast
3 cloves garlic, chopped
1 medium onion, chopped
4 stalks celery, thin sliced
3 large carrots, thin sliced
2 bay leaves
6 c chicken stock
1 TBSP cornstarch
salt and pepper
1 c baking mix
1 c lowfat buttermilk
1 tsp dried parsley or 1 TBSP fresh parsley

Cut chicken into bite sized chunks. Sprinkle with salt and pepper.

In a dutch oven or large soup pot, heat olive oil on medium/high heat.  Add chicken and cook until browned. Add vegetables and bay leaves. Cook until softened.

Add chicken stock to pot. Add water if needed to cover the chicken and vegetables plus an inch. Simmer 25-30 minutes on medium/low heat. Mix cornstarch and 1 TBSP cold water until smooth and mix into chicken and vegetables.

In a medium bowl, mix baking mix, buttermilk, and parsley. Drop by teaspoonfuls into broth. Cook for 12 minutes, or until a toothpick inserted into the center of the dumpling comes out clean.

- Mixing the cornstarch with cold water until dissolved prevents any nasty clumps and lumps.
- Once you add the cornstarch and water, the liquids will thicken once they are incorporated. You may need to increase the heat slightly until it begins to bubble. Once it thickens, return heat to medium/low.
- If the stock is not thick enough for you, repeat cornstarch/water step.

Buttermilk Mashed Potatoes

3 pounds potatoes, peeled and cut into 1" chunks
1 TBSP cream cheese
1 TBSP butter or margarine
1/2-1 c low fat buttermilk
salt and pepper, to taste

Place potatoes in a large pot and cover with water. Cover with lid until water comes to a boil, and remove lid.

Cook 15-20 minutes until potatoes are tender when poked with a fork.

Mash potatoes with a masher, or put into a mixing bowl with remaining ingredients. Slowly add buttermilk while mixing until potatoes are desired consistency.

(NOTE: Do NOT try to whip them in the blender, they will come out very gummy)

Friday, March 4, 2011

Black Bean Salad

2 c black beans
1 c pinto beans
1 c corn ( fresh, canned or frozen )
1/4 c red onion, thin sliced and chopped
1/4 c green onion, thin sliced
1 clove garlic, grated
1 TBSP extra virgin olive oil
1 TBSP red wine vinegar
1 lime, zest and juice
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp chili powder
pinch celery salt, to taste

Drain and rinse beans. Add remaining ingredients and mix well.

Let stand at least 1 hour before serving, even better overnight.

Thursday, March 3, 2011

Triple Nut Chocolate Biscotti

3 TBSP softened butter
1 TBSP Nutella (Hazelnut cocoa spread)
1 c sugar
2 large eggs
1 tsp vanilla
2 c flour
1/4 tsp baking soda
1/4 c unsweetened cocoa powder
1/2 c slivered almonds
1/2 c chopped walnuts
Powdered sugar

In a large bowl or mixer bowl, combine ingredients together until combined well to form dough.

Sprinkle a large cutting board with powdered sugar and roll into a 12-14" log by hand. Place log onto an ungreased baking sheet.

Bake at 350 degrees for 25 minutes. Remove from the oven and cut log into 1/2" slices. Spread slices out on cookie sheet and bake another 10-12 minutes. Remove from oven and cool completely.

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Tuesday, March 1, 2011

S'mores Mix

I don't let my kids eat sweetened cereal for breakfast, but it doesn't make a bad snack over fruit snacks or cookies!

5 c Golden Grahams cereal
2 c Corn Chex
2 c Teddy Grahams, honey flavored
1 bag mini marshmellows
1 bag chocolate chunks

Mix it all together in a large bowl and TADA! I store it in individual servings in snack bags so its ready to grab and go. Keeps the kids to one bag per serving too ;)