tag:blogger.com,1999:blog-46307934031505607182023-11-16T05:02:21.974-07:00Scrumptious Sunseta random collection of recipes for my own entertainmentAnonymoushttp://www.blogger.com/profile/03497673469398860409noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-4630793403150560718.post-59075876793988179992020-05-08T13:32:00.001-06:002020-05-08T13:32:40.927-06:00Chocolate Chip Oatmeal Bites<div><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWYMxgzYYiJ3F662X_lGAxAKGUqzHPFwE-ciqw5PTeN7xBCrze2Q0PBZbHOYljOw94geuozm4zbQ2gw7j6KpZoiOebhFv6sKZQ5Wde5nUVxHlQTuf2n9PvLcaTPeLmpTJVr8ULS_2MYg/s1600/1588966354977700-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWYMxgzYYiJ3F662X_lGAxAKGUqzHPFwE-ciqw5PTeN7xBCrze2Q0PBZbHOYljOw94geuozm4zbQ2gw7j6KpZoiOebhFv6sKZQ5Wde5nUVxHlQTuf2n9PvLcaTPeLmpTJVr8ULS_2MYg/s1600/1588966354977700-0.png" width="400">
</a>
</div><br></div><div>3/4 cup peanut butter</div><div>1/3 cup chocolate chips</div><div>1/3 cup honey</div><div>1 3/4 cup quick oats</div><div>Any other add ins (chia seeds, flax seeds, anything really)</div><div>Note: Ingredients don't have to be exact.</div><div><br></div><div>Combine well all ingredients together in a large bowl. I usually mix with a spoon and then put a glove on and hand mix. (The gloved hand helps later to form balls.)</div><div><br></div><div>Note: The honey is the binding agent. Feel free to add more if needed. (One time my honey was hot and melted my chocolate chips. That tasted good. Just made them all chocolatey.) If needed feel free to melt the peanut butter for easier scooping.</div><div><br></div><div>Roll into bite sized balls. (Two-three bites, is my preferred size) Place on cookie sheet, place in fridge for about an hour or until balls are more solid. Store in air tight container in the fridge.</div><div><br></div><div>My batches make around 20 oatmeal bites.</div><div><br></div>Krystahttp://www.blogger.com/profile/05209970012961740222noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-60394732621837903692012-08-22T15:13:00.001-06:002012-08-22T15:15:35.536-06:00S'mores Popcorn<div>1/2 box of Golden Graham cereal<br />
1/2 bag of miniature marshmallows<br />
1 & 1/2 bags of popcorn<br />
a whole bag (12 oz) of chocolate chips - melted<br />
<ol>
<li>Pop your popcorn.</li>
<li>Blend your cereal, popcorn, and marshmallows in a bowl.</li>
<li>Melt your chocolate in a microwaveable bowl.</li>
<li>Spread your dry mixture on a large baking sheet.</li>
<li>Drizzle your melted chocolate over the dry.</li>
<li>Wait for your chocolate to get firm.</li>
<li>Place popcorn in bowl and enjoy.</li>
</ol>
Store in a airtight container.</div>Krystahttp://www.blogger.com/profile/05209970012961740222noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-72337718421465663222012-08-22T14:45:00.000-06:002012-08-22T14:45:26.787-06:00Chocolate and Peanut Butter PopcornPrep Time: 25 minutes<br />
Yield: About 8 to 10 servings<br />
<br />
<div>
9 cups plain popcorn<br />
1 cup semisweet chocolate chips<br />
1/2 cup creamy peanut butter<br />
1/4 cup unsalted butter<br />
1 teaspoon vanilla extract<br />
1 1/2 cups powdered sugar<br />
<ol>
<li>Put the popcorn in a very large bowl.</li>
<li>In a microwave (at 50% power) or over a double boiler, melt the chocolate chips, peanut butter and butter until melted and smooth. Stir in the vanilla.</li>
<li>Pour the chocolate mixture all over the popcorn. Using a large spoon, stir until all of the popcorn is evenly coated with the chocolate/peanut butter mixture.</li>
<li>Sift the powdered sugar over the chocolate-covered popcorn and stir until each piece is evenly coated. Spread the mixture out onto a baking sheet and place in the refrigerator for about 30 minutes or until the chocolate is set.</li>
<li>Break it up and serve! Store leftovers in an airtight container.</li>
</ol>
</div>
Krystahttp://www.blogger.com/profile/05209970012961740222noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-59470808316461291762012-08-22T14:31:00.000-06:002012-08-22T14:31:35.030-06:00Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry TomatoesServes: 5-6<br />
<br />
<div>
500 grams spaghetti pasta (cooked al dente)<br />
1 pound chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)<br />
<br />
For the chicken marinade:<br />
<br />
2 teaspoons fresh thyme, chopped<br />
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)<br />
Zest of 1 lemon<br />
Juice of half a lemon<br />
2 Tablespoons extra virgin olive oil<br />
1 teaspoon coarse salt (not table salt)<br />
½ teaspoon fresh cracked black pepper<br />
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)<br />
<ol>
<li>Add all the marinade ingredients into the chicken and marinate for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day...much better).</li>
<li>Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.</li>
</ol>
For the garlic gravy:<br />
<br />
1/2 stick (1/4 cup) unsalted butter<br />
2 Tablespoons extra virgin olive oil<br />
4 large cloves garlic, finely minced<br />
2 Tablespoons all-purpose flour<br />
2 ½ cups chicken stock<br />
1 Tablespoon fresh basil, chopped<br />
salt and pepper to taste<br />
1/4 cup parsley, chopped (to sprinkle/finish the pasta)<br />
1/2 cup grated parmesan cheese<br />
2 cups whole cherry tomatoes<br />
<ol>
<li>Place sauté pan over medium heat and add butter and olive oil.</li>
<li>Saute garlic until fragrant and soft.</li>
<li>Add the flour and cook for a minute.</li>
<li>Add chicken stock and simmer gravy until thickened then add the chopped basil.</li>
<li>Season with salt and pepper.</li>
</ol>
Putting it all together:<br />
<ol>
<li>Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce.</li>
<li>Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).</li>
</ol>
</div>
Krystahttp://www.blogger.com/profile/05209970012961740222noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-18552091222449039332012-08-22T14:08:00.000-06:002012-08-22T14:08:28.095-06:00Asparagus Salad with Sesame Chili and Lime DressingServes: 2-4<br />
<br />
<div>
Sesame Chili and Lime Dressing:<br />
<br />
1 small clove of garlic, minced<br />
1 inch fresh ginger, peeled and grated/minced finely<br />
1 lime, zest and juice<br />
2 tsp chili paste<br />
1 tbsp agave nectar or honey<br />
1 tbsp rice vinegar<br />
salt and pepper<br />
1 tsp toasted sesame oil<br />
2 tbsp grapeseed or other neutral oil<br />
<ol>
<li>Combine the ginger, garlic, lime zest, lime juice, chili paste, agave nectar, rice vinegar, salt and pepper in a jar or tupperware dish with a tight fitting lid.</li>
<li>Stir to dissolve the salt and combine everything.</li>
<li>Add the sesame and grapeseed oils.</li>
<li>Put a lid on top and shake mixture vigorously to combine.</li>
<li>Set aside.</li>
</ol>
Asparagus:<br />
<br />
1 bunch asparagus, ends trimmed and stalks peeled into ribbons<br />
small handful of grated cabbage (red, green, napa, savoy etc)<br />
3 sprigs of mint, leaves removed and finely sliced<br />
2-3 green onions, finely sliced<br />
1/3 cup peanuts, toasted and roughly chopped<br />
<ol>
<li>Combine the ribboned asparagus, cabbage, sliced mint and green onions in a large bowl.</li>
<li>Pour the dressing over top and toss to combine with your hands or tongs.</li>
<li>Place salad on a serving plate and garnish with the chopped peanuts and a bit more chopped mint if you like.</li>
<li>Serve and enjoy.</li>
</ol>
Note: If you’re making this ahead, save the mint slicing and dressing-tossing for the end, right before serving. The acid in the dressing can render the thin asparagus less crisp and mint tends to go dark post-slicing.
</div>
Krystahttp://www.blogger.com/profile/05209970012961740222noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-67875525236144231392012-08-22T13:28:00.000-06:002012-08-22T13:28:31.892-06:00Skinny Chunky Monkey CookiesYield: 30 cookies<br />
<br />
<div>
3 ripe bananas<br />
2 cups old-fashioned oats<br />
1/4 cup creamy peanut butter<br />
1/4 cup unsweetened cocoa powder<br />
1/3 cup unsweetened applesauce<br />
1 tsp. vanilla extract<br />
<ol>
<li>Preheat oven to 350°F.</li>
<li>Mash bananas in a large bowl, then stir in remaining ingredients.</li>
<li>Let batter stand for approximately 20 minutes</li>
<li>Drop by teaspoonfuls onto ungreased cookie sheet.</li>
<li>Bake 10-12 minutes.</li>
</ol>
Freezing Directions: Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.</div>
Krystahttp://www.blogger.com/profile/05209970012961740222noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-32037572390994035222012-08-22T13:10:00.000-06:002012-08-22T13:11:27.634-06:00Roasted Tomato and Roasted Garlic PuttanescaServes: 4<br />
<br />
<div>
1 head garlic<br />
12-14 large Roma or plum tomatoes<br />
1/4 cup extra virgin olive oil, plus more for drizzling<br />
Kosher salt and freshly ground black pepper<br />
2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 teaspoon dried<br />
1/2 cup pitted oil-cured olives, loosely packed<br />
6 flat anchovy fillets<br />
3 tablespoons drained Capote capers or stemmed caperberries<br />
1 small Fresno chili pepper or Italian red cherry pepper, seeded and coarsely chopped<br />
1 pound penne or bucatini<br />
1/2 cup flat leaf parsley, chopped<br />
<ol>
<li>Pre-heat the oven to 375°F.</li>
<li>Arrange a cooling rack over a parchment or foil-lined baking sheet for easy clean up.</li>
<li>Cut the ends off the entire head garlic to expose all of the cloves. Season the garlic with a little salt, some black pepper, and a drizzle of olive oil, then wrap in foil.</li>
<li>Cut the tomatoes in half and place in a bowl. Lightly dress the tomatoes by drizzling with olive oil. Season the tomatoes with salt, pepper and marjoram, and arrange on the baking sheet cut-side down. Bake the tomatoes for 20-25 minutes, then flip the tomatoes and roast for 20 minutes more. Roast the garlic for 45-50 minutes alongside the tomatoes.</li>
<li>Place about 2/3 of the tomatoes in a food processor. Coarsely chop the remainder of the tomatoes and reserve. Squeeze the garlic out of its skin and add to the food processor, pulsing until smooth. Add the mixture to a Dutch oven and add the olives, anchovies, capers, and chili pepper. Cook for 5 minutes to allow the flavors to meld. Transfer to a small container for a make-ahead meal and refrigerate, or transfer to a serving bowl. Store the chopped tomatoes separately, or add to the serving bowl.</li>
<li>To serve, bring water to a boil, salt the water and cook the pasta to al dente. Reheat the sauce. Toss the pasta with the sauce for 1 minute, to coat. Serve in shallow bowls with lots of parsley, and drizzle with more olive oil.</li>
</ol>
</div>
Krystahttp://www.blogger.com/profile/05209970012961740222noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-3874839458444801882012-08-22T12:54:00.000-06:002012-08-22T13:12:22.922-06:00Baked Zucchini Sticks and Sweet Onion DipYield: about 3 dozen zucchini sticks, and 1 1/2 cups dip<br />
<br />
<div>
Sweet Onion Dip:<br />
<br />
1 tablespoon butter<br />
1 medium sweet onion, about 1/2 pound, peeled and sliced<br />
2 tablespoons cider vinegar<br />
2 tablespoons honey<br />
1 tablespoon prepared mustard<br />
1 cup mayonnaise<br />
salt and pepper to taste<br />
<ol>
<li>Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.</li>
<li>Once the onions are a medium brown, remove from the heat and add the vinegar.</li>
<li>Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.</li>
<li>Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.</li>
</ol>
<br />
Zucchini sticks:<br />
<br />
3 medium zucchini, unpeeled, cut into 3"-long stick<br />
1 tablespoon salt<br />
1 cup Panko bread crumbs<br />
scant 1/2 cup freshly grated Parmesan cheese<br />
1 tablespoon Pizza Seasoning or mixed Italian herbs<br />
olive oil spray<br />
1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten<br />
<ol>
<li>Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.</li>
<li>Combine the Panko, Parmesan, and pizza seasoning; set aside.</li>
<li>Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.</li>
<li>Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.</li>
<li>Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.</li>
<li>Serve immediately, with sweet onion dip.</li>
</ol>
</div>
Krystahttp://www.blogger.com/profile/05209970012961740222noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-22466815105729494722012-08-22T12:09:00.000-06:002012-08-22T12:09:52.179-06:00Strawberry Cream Cheese BreadYield: 1 loaf</br>
<br />
<div>
1/2 cup butter, softened</br>
1 cup sugar</br>
4 ounces cream cheese, softened</br>
2 eggs</br>
1 teaspoon vanilla extract</br>
2 cups flour</br>
2 teaspoons baking powder</br>
1/2 teaspoon baking soda</br>
1/2 teaspoon Kosher salt</br>
1/2 cup buttermilk</br>
1 1/2 cups strawberries, rinse, dried and chopped</br>
<ol>
<li>Grease and flour a 9x5 inch loaf pan.</li>
<li>With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.</li>
<li>In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.</li>
<li>Carefully fold in strawberries. Dough mixture will be thick.</li>
<li>Bake in a 350°F oven for 50 to 60 minutes.</li>
</ol></div>Krystahttp://www.blogger.com/profile/05209970012961740222noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-47724097404828767912012-08-22T11:58:00.000-06:002012-08-22T12:00:01.479-06:00Snickers Salad<div>
1 (8 ounce) packages cream cheese, softened<br />
1 cup powdered sugar<br />
1 (12 ounce) containers Cool Whip, thawed<br />
6 Snickers candy bars<br />
4-6 granny smith apples<br />
<ol>
<li>Mix cream cheese and powdered sugar until thoroughly blended.</li>
<li>Fold in Cool Whip.</li>
<li>Cut Snickers into bite size chunks and add to cream cheese mixture.</li>
<li>Chop the apples into chunks and stir.</li>
<li>Chill 1 hour before serving.</li>
</ol>
Tip: Chilling for a long period of time (such as overnight) will result in a runny salad.
</div>Krystahttp://www.blogger.com/profile/05209970012961740222noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-3254515221286562782012-08-22T11:48:00.000-06:002012-08-22T11:52:05.767-06:00Mint Oreo CupcakesServes: 24<br />
<br />
For the cupcakes:<br />
<br />
24 Mint Oreos<br />
Box Chocolate Cake Mix<br />
1 stick of butter, melted<br />
1 cup water<br />
3 eggs<br />
<ol>
<li>Preheat oven to 350. Line 24 muffin tins with cupcake liners. Place a Oreo in the bottom of each liner.</li>
<li>In the bowl of a mixer, combine cake mix, melted butter, water and eggs. Beat on low for one minute. Scrape sides of bowl and increase speed to high. Beat for another minute.</li>
<li>Fill muffin tins 2/3 full and bake for about 15 minutes or until tops spring back when lightly touched. Allow to cool completely on a cooling rack before serving.</li>
</ol>
For Frosting:<br />
<br />
15 Mint Oreos, crushed completely into superfine crumbs<br />
4 sticks of butter, softened<br />
4 Tablespoons milk<br />
8 cups powdered sugar<br />
2 teaspoons vanilla extract<br />
2 teaspoons mint extract<br />
<ol>
<li>In the bowl of a mixer, beat butter, milk, and extracts on low speed until smooth and combined. Slowly add powdered sugar and beat on low until just mixed. Increase speed to medium high and beat for 2 minutes. Add cookie crumbs and beat on low until well combined.</li>
<li>Pipe frosting on cupcakes and top with an extra Oreo, if desired.</li>
</ol>
Krystahttp://www.blogger.com/profile/05209970012961740222noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-19144610230931074912012-08-22T11:28:00.000-06:002012-08-22T11:37:35.463-06:00Pasta with Fresh Tomato SaucePrep Time: 25 minutes<br />
Ready In: 25 minutes<br />
Serves: 6<br />
<br />
<div>
2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)<br />
1/4 cup fresh basil leaves<br />
1 tablespoon flat-leaf parsley<br />
1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired<br />
1/4 cup extra-virgin olive oil, plus more for drizzling<br />
Coarse salt and freshly ground pepper<br />
1 pound spaghetti or spaghettini<br />
Grated Parmesan cheese, for serving (optional)<br />
<ol>
<li>Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).</li>
<li>Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.</li>
</ol></div>
Krystahttp://www.blogger.com/profile/05209970012961740222noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-88149740924635121072011-11-01T15:16:00.000-06:002011-11-01T15:16:04.176-06:00No Bake Vanilla Cake Batter Chocolate TrufflesServes: 20 to 30 truffles<br />
<br />
1 c vanilla cake mix<br />
1/4 c sweetened condensed milk<br />
1/2 tsp vanilla extract<br />
1 tbsp agave (optional and you can just use all sweetened condensed milk if you don’t have agave on hand)<br />
1.5 to 2 c chocolate chips<br />
<ol>
<li>In a mixing bowl combine all ingredients, except chocolate chips, and stir to combine. </li>
<li>This mixture should be quite solid and not runny, but not so dry that you can’t mold it into balls. If you find that your mixture is a little too runny, add a touch more cake mix. If it’s a little too dry, add more sweetened condensed milk/agave. I ended up using about 1.25 c of cake mix to get the perfect consistency. </li>
<li>After you’ve made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls.
</li>
<li>After the balls have been made, refrigerate or freeze for 15 minutes minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly. </li>
<li>Melt the chocolate chips, and dip the chilled cake batter balls into melted chocolate. Using parchment paper is a tip I’d recommend when working with melted chocolate. Place truffles in freezer or fridge to set up. Yields: 20 to 30 truffles depending on size preference. Store in refrigerator or freezer. </li>
</ol>Anonymoushttp://www.blogger.com/profile/03497673469398860409noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-43978557305266520222011-11-01T14:59:00.000-06:002011-11-01T14:59:37.528-06:00Oreo Stuffed Chocolate Chip CookiesReady In: 9-13 minutes<br />
Serves: Makes about 2 dozen VERY LARGE Cookies<br />
<br />
2 sticks softened butter<br />
3/4 Cup packed light brown sugar<br />
1 Cup granulated sugar<br />
2 large eggs<br />
1 Tablespoon pure vanilla<br />
3 1/2 Cups all purpose flour<br />
1 teaspoon salt<br />
1 teaspoon baking soda<br />
10 oz bag chocolate chips<br />
1 bag Oreo Cookies<br />
<ol>
<li>Preheat oven to 350 degrees F. </li>
<li>In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.</li>
<li>In a separate bowl mix the flour, salt and baking soda. </li>
<li> Slowly add to wet ingredients along with chocolate chips until just combined. </li>
<li>Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. </li>
<li> Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. </li>
<li>Let cool for 5 minutes before transferring to cooling rack. </li>
<li>Serve with a tall glass of milk, enjoy!</li>
</ol>Anonymoushttp://www.blogger.com/profile/03497673469398860409noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-76639665409105771322011-10-28T10:31:00.000-06:002011-10-28T10:31:02.493-06:00Cheesecake Cookie CupsPrep Time: 15 minutes<br />
Cook Time: 30 minutes<br />
Ready In: 1 hour 45 minutes<br />
Serves: 12<br />
<br />
<div>
12 pieces NESTLE<span class="Apple-style-span" style="font-family: Arial,sans-serif; font-size: 15px; line-height: 17px;">®</span> TOLL HOUSE<span class="Apple-style-span" style="font-family: Arial,sans-serif; font-size: 15px; line-height: 17px;">®</span> Refrigerated Chocolate Chip Cookie Bar Dough (or equivalent)</div>
<div>
1 (8 ounce) package cream cheese<br />
1/2 cup sweetened condensed milk<br />
1 large egg<br />
1 teaspoon vanilla extract<br />
1 (21 ounce) can cherry pie filling<br />
<ol>
<li>Preheat oven to 325 degrees F.</li>
<li>Paper-line 12 muffin cups.</li>
<li>Place one piece of cookie dough in each muffin cup.</li>
<li>Bake for 10 to 12 minutes or until cookie has spread to edge of cup.</li>
<li>Beat cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth.</li>
<li>Pour about 3 tablespoons cream cheese mixture over each cookie in cup.</li>
<li>Bake for additional 15 to 18 minutes or until set.</li>
<li>Cool completely in pan on wire rack.</li>
<li>Top with pie filling.</li>
<li>Refrigerate for 1 hour.</li>
</ol>
</div>Anonymoushttp://www.blogger.com/profile/03497673469398860409noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-76486459635750402442011-10-28T10:29:00.000-06:002011-10-28T10:29:34.014-06:00Chocolate Chip Cookie TrufflesPrep Time: 20 minutes<br />
Cook Time: 14 minutes<br />
Ready In: 2 hours 4 minutes<br />
Serves: 36<br />
<br />
<div>
1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough<br />
1 pkg. (3 oz.) cream cheese, at room temperature<br />
1 cup (6 oz.) Semi-Sweet Chocolate Morsels<br />
1 tablespoon vegetable shortening<br />
1 tablespoon cocoa powder, for dusting (optional)<br />
<ol>
<li>Preheat oven to 350º F.</li>
<li>Prepare cookies following package directions; however, bake for 14 to 18 minutes until crisp and golden brown but not burnt. (Crisp cookies will make it easier to grind the cookies later.) Let cookies cool completely on wire racks.</li>
<li>Line baking sheet with wax paper.</li>
<li>Crumble cookies into food processor container; cover. Process until mixture resembles coarse meal.</li>
<li>Add cream cheese; process until mixture begins to hold together. Mixture will be dark in color.</li>
<li>Roll or scoop mixture into 1-inch balls and place on prepared baking sheet.</li>
<li>Refrigerate for 1 hour.</li>
<li>Microwave morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH power for 1 minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.</li>
<li>Dip balls completely into melted chocolate with fork. Use side of bowl or shake gently to remove excess chocolate.</li>
<li>Return to baking sheet; dust truffles with cocoa.</li>
<li>Refrigerate for 30 minutes or until set. Store in tightly covered container in refrigerator.</li>
</ol>
TIP:<br />
• If you do not have a food processor, the cooled, crisp cookies can be finely chopped with a knife, placed in bowl and then mixed with cream cheese. This will result in a less ground cookie truffle.<br />
• To dust the truffles, place cocoa in a small, fine mesh strainer and tap over the dipped truffles.</div>Anonymoushttp://www.blogger.com/profile/03497673469398860409noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-45728392215825833632011-05-11T00:21:00.000-06:002011-05-11T00:23:48.939-06:00Peanut Butter PopcornPrep Time: 10 Minutes<br />Ready In: 15 Minutes<br />Serves: 8<br /><br /><div>2 (3.5 ounce) packages microwave popcorn, popped<br />1/2 cup margarine<br />3/4 cup brown sugar<br />1/4 cup peanut butter<br />20 large marshmallows<br /><ol><li>Pour popped popcorn into a large bowl.</li><li>In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows.</li><li>Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth.</li><li>Stir in the peanut butter until well blended.</li><li>Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.</li></ol></div>Anonymoushttp://www.blogger.com/profile/03497673469398860409noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-79469089207126964192011-04-26T14:26:00.000-06:002011-04-26T14:30:42.682-06:00Pasta with Pea PestoServes: 6<div><br /></div><div>2 cups fresh or frozen peas , blanched in boiling water for 30 seconds and shocked in cold water<br />1/2 cup grated Parmesan<br />1/2 cup pine nuts<br />2 medium garlic cloves<br />1/4 cup extra-virgin olive oil<br />1/4 tsp. salt<div><br />6 boneless, skinless chicken breasts (about 2 1/4 pounds)<br />1/2 tsp. garlic powder<br />1/4 tsp. salt<br />1/4 tsp. pepper<br />1 tsp. olive oil</div><div><br />8 ounces whole wheat pasta , such as penne or fusilli<br /><ol><li>For the pesto, combine the peas, Parmesan, pine nuts, garlic, olive oil, 2 tablespoons water and salt in a food processor. Blend until the ingredients are combined and form a thick sauce.</li><li>Season the chicken breasts with garlic powder, salt and pepper. Heat the oil in a skillet over medium heat. Brown the chicken on each side until cooked through, approximately 5 to 6 minutes per side. Cut into 1-inch cubes.</li><li>Meanwhile, cook pasta according to package directions. Toss together the pasta, pesto and chicken and serve immediately.</li></ol></div></div>Anonymoushttp://www.blogger.com/profile/03497673469398860409noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-62952146958576875422011-04-26T14:04:00.000-06:002011-04-26T14:08:23.298-06:00Penne with Tuna, Plum Tomatoes, and Black OlivesServes: 1<br /><br />Salt<br />3 ounces penne (or fusilli or shell pasta)<br />1 Tbsp. olive oil<br />1 small onion or fat shallot , thinly sliced (about 1/4 cup)<br />1 clove garlic , peeled and thinly sliced<br />2 large, ripe plum tomatoes (about 7 ounces), cut into rough chunks<br />1 Tbsp. white wine<br />2 1/2 to 3 ounces canned tuna in olive oil<br />10 Italian or Greek black olives , pitted and quartered<br />2 Tbsp. chopped fresh flat-leaf parsley<div><ol><li>Bring a large pot of water with 1/2 tablespoon salt to a boil. Drop in pasta; stir it around.</li><li>Meanwhile, heat olive oil in a medium skillet over medium-low heat; sauté onion or shallot 3 to 4 minutes, until limp. </li><li>Add garlic and tomatoes and sauté for another minute. </li><li>Splash in wine and cook down, about 4 minutes. </li><li>Break up tuna, dropping chunky flakes into the pan. </li><li>Stir in olives. </li><li>Add at least 1/4 cup pasta water to the sauce. </li><li>When pasta is al dente (taste to be sure), use a big strainer-like spoon to transfer it to the pan. Stir to combine, and cook for a minute. </li><li>Add salt to taste if needed and more pasta water if sauce is too dry. </li><li>Spoon pasta with sauce into a bowl, and scatter parsley on top.</li></ol></div>Anonymoushttp://www.blogger.com/profile/03497673469398860409noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-54861639723815004492011-04-11T17:18:00.000-06:002011-04-11T17:26:59.335-06:00Chicken and SwissCook Time: 45 minutes<br /><div><br /></div><div>6 chicken breasts, boneless</div><div>1-can cream of chicken soup</div><div>8 ounces sour cream</div><div>6 slices of swiss cheese</div><div>2 cups seasoned croutons, crushed</div><div><ol><li>Wash and pat dry the chicken pieces.</li><li>Place chicken pieces, side by side, in bottom of baking dish.</li><li>Place pieces of swiss cheese over chicken, so all of chicken is covered.</li><li>Combine soup and sour cream. Pour over chicken and cheese.</li><li>Sprinkle crushed croutons on top.</li><li>Bake at 350 degrees for 45 minutes. (If using chicken with bones, cook an additional 15 minutes.)</li></ol><div>Editor's note: Shredded swiss cheese works great too. </div><div>Serve with potatoes and use the sauce from the chicken as gravy on top.</div></div>Anonymoushttp://www.blogger.com/profile/03497673469398860409noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-24518000559046017992011-04-11T17:10:00.000-06:002011-04-11T17:16:58.912-06:00Banana Bread IICook Time: 60 minutes<br />Serves: 1 loaf<br /><div><br /></div><div>1/2 cup margarine</div><div>1 cup sugar</div><div>2 large eggs</div><div>1/2 cup buttermilk</div><div>2 mashed bananas (large, ripe)</div><div>1 3/4 cups flour</div><div>1/2 teaspoon baking soda</div><div>i teaspoon baking powder</div><div>1 teaspoon vanilla</div><div>1/2 cup chopped nuts (optional)</div><div><ol><li>Cream butter and sugar. Add eggs and bananas, mix well.</li><li>Sift flour with baking soda and baking powder.</li><li>Add sifted ingredients, alternately with buttermilk.</li><li>Mix in vanilla and nuts.</li><li>Bake in greased and floured pan at 350 degrees for 50-60 minutes.</li><li>Test with toothpick to see when done.</li></ol></div>Anonymoushttp://www.blogger.com/profile/03497673469398860409noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-44984089276377456732011-02-23T04:52:00.000-07:002011-02-23T04:58:20.158-07:00Rich Chocolate Pound CakePrep Time: 15 minutes<br />Cook Time: 55 minutes<br />Ready In: 1 hour 10 minutes<br />Serves:12 to 16<br /><br /><div>2 cups (12-oz. pkg.) semi-sweet chocolate chips, divided<br />3 cups all-purpose flour<br />1 tablespoon baking powder<br />1/2 teaspoon salt<br />2 cups packed light brown sugar<br />1 cup (2 sticks) butter, softened<br />1 tablespoon vanilla extract<br />4 large eggs, room temperature<br />1/2 cup milk<br /><ol><li>Preheat oven to 350º F. Grease 12-cup Bundt pan. </li><li>Microwave 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH power for 1 minute; Stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool to room temperature.</li><li>Combine flour, baking powder and salt in medium bowl.</li><li>Beat sugar, butter and vanilla extract in large mixer bowl until creamy.</li><li>Add eggs, one at a time, beating well after each addition.</li><li>Beat in melted chocolate.</li><li>Gradually beat in flour mixture alternately with milk.</li><li>Spoon into prepared Bundt pan.</li><li>Bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.</li><li>Cool in pan for 30 minutes. Invert cake onto wire rack to cool completely.</li><li>Microwave remaining morsels in heavy-duty plastic bag on HIGH power for 45 seconds; knead bag. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cake.</li></ol></div>Anonymoushttp://www.blogger.com/profile/03497673469398860409noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-33510297969340012752011-02-23T04:43:00.000-07:002011-02-23T04:48:54.685-07:00Banana Mini-Chip MuffinsPrep Time: 10 minutes<br />Cook Time: 15 minutes<br />Ready In: 35 minutes<br />Serves: 48 mini muffins<br /><br /><div>2 cups all-purpose flour<br />2 teaspoons baking powder<br />1/2 teaspoon salt<br />3/4 cup (1 1/2 sticks) butter, softened<br />1/3 cup sugar<br />1/3 cup packed brown sugar<br />1 teaspoon vanilla extract<br />3 medium ripe bananas, mashed<br />1 large egg<br />2 cups (12-oz. pkg.) semi-sweet mini chocolate chips<br /><ol><li>Preheat oven to 350° F. Grease 48 mini-muffin cups.</li><li>Combine flour, baking powder and salt in medium bowl.</li><li>Beat butter, sugar, brown sugar and vanilla extract in large mixer bowl until creamy.</li><li>Beat in bananas and egg.</li><li>Gradually beat in flour mixture; stir in chocolate chips.</li><li>Spoon batter evenly into prepared cups, filling 2/3 full.</li><li>Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean.</li><li>Cool 10 minutes in pans on wire rack.</li><li>Remove to wire rack to cool completely.</li></ol></div>Anonymoushttp://www.blogger.com/profile/03497673469398860409noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-50287954496715159602011-02-23T03:58:00.000-07:002011-02-23T05:38:24.650-07:00Banana BreadCook Time: 1 Hour 10 Minutes<br />Serves: 1 loaf<br /><div><br /></div>1 cup granulated sugar<br />8 tablespoons (1 stick) unsalted butter, room temperature<br />2 large eggs<br />3 ripe bananas<br />1 tablespoon milk<br />1 teaspoon ground cinnamon<br />2 cups all-purpose flour<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />1 teaspoon salt<br /><div><ol><li>Preheat the oven to 325 degrees F. Butter a 9x5x3 inch loaf pan.</li><li>Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.</li><li>In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon.</li><li>In another bowl, mix together the flour, baking powder, baking soda and salt.</li><li>Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.</li><li>Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean.</li><li>Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.</li></ol></div>Anonymoushttp://www.blogger.com/profile/03497673469398860409noreply@blogger.com0tag:blogger.com,1999:blog-4630793403150560718.post-85516088962312694882010-10-23T12:58:00.000-06:002011-02-23T04:14:09.057-07:00Sugar CookiesServes: 4 dozen<br /><div><br /></div><div>5 sticks of butter, softened</div><div>2/3 cup sugar</div><div>2 eggs, well beaten</div><div>1 tsp. vanilla</div><div>2 cups sifted flour</div><div>1/2 tsp. salt</div><div>1 1/2 tsp. baking powder</div><div><ol><li>Put butter in a bowl. Add sugar gradually. Add beaten eggs and vanilla. </li><li>Add sifted dry ingredients.</li><li>Chill dough for several hours or overnight.</li><li>Roll out dough on flour covered board to desired thickness. The thicker the dough, the softer and thicker the cookie. The thinner the dough, the crispier and thinner the cookie. </li><li>Cut out desired shapes and bake on greased cookie sheet at 350 - 375 for 8 to 10 minutes.</li></ol></div>Anonymoushttp://www.blogger.com/profile/03497673469398860409noreply@blogger.com0