Ingredients:
3/4 cup sugar
3/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 3/1 cups all-purpose flour
3 tablespoons unsweetened baking cocoa
1/4 teaspoon salt
Fudge Filling:
1/4 cup whipping cream
1 cup milk chocolate chips
Directions:
Heat oven to 350 degrees. In a large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, cocoa and salt until dough forms.
Shape dough by rounded teaspoons into 1-inch balls. On ungreased cookie sheets, place balls about 2 inches apart. Press thumb or end of wooden spoon into center of each cookie but do not press all the way to the cookie sheet.
Bake 7 to 11 minutes or until edges are firm. If necessary, quickly remake indentations with the end of wooden spoon. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
Meanwhile, in 1-quart saucepan, heat whipping cream over medium heat, stirring occasionally, until steaming. Remove from heat; stir in chocolate chips until melted. Cool about 10 minutes or until thickened.
Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top with decors.
They taste like delicious fudge brownies!
Nutrition Information: 1 cookie: Calories: 90; Total Fat: 3g; Cholesterol: 15 mg; Sodium: 45 mg; Total Carbohydrate: 10g; Fiber 0g; Sugar: 6g; Protein: 1g
Thursday, January 21, 2010
Betty Crocker Holiday Thumprints
Skinny Chicken Cordon Bleu
Ingredients:
4 Chicken breast halves
2 Eggs
1 tbsp water
3/4 cup seasoned breadcrumbs
12 slices thin deli ham
12 slices reduced fat Swiss cheese (I used light Finlandia)
Salt
Spray oil
Toothpicks
Directions:
Preheat oven to 350 degrees.
Slice chicken breast halves into thin cutlets. Pound them to make them thinner (or use thin sliced chicken).
Cut each slice of cheese into squares and stack on top of each other. Place a slice of ham on top of the chicken, top with cheese and wrap chicken around to completely cover the insides, using toothpicks to secure. Season with a little salt.
Dip chicken into egg wash, then breadcrumbs.
Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked.
Nutrition: (Makes 12 servings) 4 WWP each
Wednesday, January 20, 2010
Spoon Cookies: Lusikkaleivat
Ingredients:
1 cup (2 sticks) unsalted butter
2 cups all -purpose flour
3/4 teaspoon baking powder
Pinch fine salt
1 large egg yolk
3/4 cup sugar
1 tablespoon pure vanilla extract
1/4 to 1/3 cup jam such as berry, plum
Confectioners' sugar, for dusting
Directions:
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl - be sure to get all the tasty brown bits - and cool slightly.
Meanwhile, whisk the flour, baking powder and salt in another medium bowl.
Whisk the egg yolk, sugar and vanilla into the cooled browned butter.
Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.
Scoop out dough with a small teaspoon (the kind you set the table with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon - shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape.
Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.
When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioner's sugar. Serve.
Yum, yum, yum!!!!!!!!!!
Chicken and Spiced Apples
Ingredients:
2 apples, preferably Braeburn, peeled and thinly sliced
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
3 teaspoons extra-virgin olive oil, divided
3 teaspoons unsalted butter, divided
1 1/8 teaspoons herbes de Provence, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds boneless, skinless chicken breasts
1 cup reduced - sodium chicken broth
1 teaspoon freshly grated lemon zest
Directions:
Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.
Mix 1 teaspoon herbes de Provence, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to 1/2 inch thickness. Sprinkle the chicken on both sides with the seasoning mixture.
Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove the platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same manner.
Add broth, lemon zest, the remaining 1/8 teaspoon herbes and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, abut 3 minutes. Spoon the sauce over the chicken and serve with the sauteed apples.
Calories: 191 calories; 6g fat; 72 mg cholesterol; 6 carbohydrate; 27 g protein; 1 g fiber; 292 mg sodium; 342 mg potassium.
Wednesday, November 11, 2009
Delicious low-fat Pumpkin Muffins
Ingredients:
** Also can be made in a loaf pan. Bake for about 45 minutes**
Tuesday, November 3, 2009
Hungry Girl's Southwestern Surprise
1 (16 ounce) package corn kernels, frozen, sweet corn
2 (15 ounce) cans pinto beans, rinsed & drained
1 (15 ounce) can black beans, rinsed & drained
3 (14 1/2 ounce) cans no-salt-added diced tomatoes
1 (14 1/2 ounce) can Italian-style diced tomatoes
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 1/4 ounce) envelope ranch dressing mix
1/4 cup onion, minced
salt, to taste
black pepper, to taste
Friday, September 25, 2009
Salmon with Mustard Cream
Ingredients
