Seriously. I don't remember where I got this recipe, but since I found it I have made nothing else. These are really good--my family knows all too well. And my hips? Well, they are forever grateful for the extra pounds these cookies have added over the years.
Here's the key: don't over-mix the flour. When you add the flour, use the mixer until just before the mixture stops being white. Hand mix the rest of the way, and you will have fabulous cookies.
There are lots of variations to this recipe as well. I can't remember ever making the chocolate type, but the oameal, pb, and regular are all great.
Basic Cookie
2 1/4 cup flour
1/2 tsp baking soda
1 cup unsalted butter
1/2 cup sugar
1 cup brown sugar (I use dark...I don't think it really matters which kind)
1 tsp salt
2 tsp vanilla
2 eggs
1 bag milk chocolate chips (I think Guittard are the best variety, closely followed by Ghiradelli)
Preheat the oven to 350.
On medium speed combine together butter and sugars until the mixture is light and fluffy. Reduce speed to low and add salt, vanilla and eggs--stir until well mixed.
Combine together flour and soda and add flour mixture until just combined.
Hand stir in chocolate chips. Bake 8-10 minutes. Let the cookies cool on the baking sheet for 5-10 minutes.
Peanut Butter Variety: Reduce butter to 3/4 cup and add 1/2 cup peanut butter to butter and sugar mixture.
Oatmeal Variety: Stir in 1 1/2 cup oatmeal with chocolate chips.
Chocolate Variety: Replace 1 cup flour with unsweetened cocoa powder.
Wednesday, January 28, 2009
Blueberry Muffins (the high fat kind!)
Wow...these are good. I made them for Andrea and Allison when they were here on Monday. You could cut out some calories and fat by not making the strusel topping, but then, why would you want to do that?! :)
1/2 cup butter, softened
3/4 cup white sugar
2 eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 cups blueberries (I used frozen)
Streusel Topping
4 tablespoons all-purpose flour
4 tablespoons brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons butter, chilled
Preheat oven to 375. Grease muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then add almond and vanilla.
In a separate bowl, stir together flour, baking powder, and salt. Stir the flour mixture into egg mixture alternately with milk, beginning and ending with flour. Fold in blueberries.
The batter will be very thick (almost like a cookie dough, especially if you use frozen berries). Use a cookie scoop to divide batter among prepared muffin cups.
For streusel, in a small bowl, mix together flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Makes 12 regular sized muffins.
1/2 cup butter, softened
3/4 cup white sugar
2 eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 cups blueberries (I used frozen)
Streusel Topping
4 tablespoons all-purpose flour
4 tablespoons brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons butter, chilled
Preheat oven to 375. Grease muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then add almond and vanilla.
In a separate bowl, stir together flour, baking powder, and salt. Stir the flour mixture into egg mixture alternately with milk, beginning and ending with flour. Fold in blueberries.
The batter will be very thick (almost like a cookie dough, especially if you use frozen berries). Use a cookie scoop to divide batter among prepared muffin cups.
For streusel, in a small bowl, mix together flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Makes 12 regular sized muffins.
Creamy Artichoke Dip
This is my favorite standby appetizer recipe. I like to serve it with pita chips and fresh carrots and bell peppers. I have never located the frozen artichoke hearts, so I use a can of quartered artichoke hearts. Mmmmm...
From Cooking Light, Sep 2007
6 servings (serving size: about 1/3 cup)
Ingredients
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/4 cup reduced-fat mayonnaise (I use Miracle Whip because that's what we have)
3 tablespoons grated fresh Parmesan cheese
2 teaspoons minced garlic
2 teaspoons fresh lemon juice
1/2 teaspoon hot pepper sauce (I use Sriracha)
1/4 teaspoon kosher salt (I use sea salt)
1/4 teaspoon freshly ground black pepper
2 (9-ounce) packages frozen artichoke hearts (about 2 cups), thawed and chopped
Cooking spray
Preparation
Preheat oven to 350°.
Combine the first 8 ingredients in a large bowl; stir until well blended. Stir in artichoke hearts. Spoon artichoke mixture into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until artichoke mixture is hot and begins to brown. Serve warm.
Nutritional Information
Calories: 72 (30% from fat)
Fat: 2.4g (sat 0.8g,mono 0.2g,poly 0.0g)
Protein: 5.7g
Carbohydrate: 8.3g
Fiber: 4.1g
Cholesterol: 5mg
Iron: 0.5mg
Sodium: 352mg
Calcium: 129mg
From Cooking Light, Sep 2007
6 servings (serving size: about 1/3 cup)
Ingredients
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/4 cup reduced-fat mayonnaise (I use Miracle Whip because that's what we have)
3 tablespoons grated fresh Parmesan cheese
2 teaspoons minced garlic
2 teaspoons fresh lemon juice
1/2 teaspoon hot pepper sauce (I use Sriracha)
1/4 teaspoon kosher salt (I use sea salt)
1/4 teaspoon freshly ground black pepper
2 (9-ounce) packages frozen artichoke hearts (about 2 cups), thawed and chopped
Cooking spray
Preparation
Preheat oven to 350°.
Combine the first 8 ingredients in a large bowl; stir until well blended. Stir in artichoke hearts. Spoon artichoke mixture into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until artichoke mixture is hot and begins to brown. Serve warm.
Nutritional Information
Calories: 72 (30% from fat)
Fat: 2.4g (sat 0.8g,mono 0.2g,poly 0.0g)
Protein: 5.7g
Carbohydrate: 8.3g
Fiber: 4.1g
Cholesterol: 5mg
Iron: 0.5mg
Sodium: 352mg
Calcium: 129mg
Monday, January 26, 2009
Veggie Bites
I found this recipe as Ava entered a very picky stage. I think it is a great way to get veggies into kids who like to dip things!
1 cup fresh or frozen veggies (I usually use brocolli, onions, and carrots because those are staples around here)
1 cup of cheese
2-3 slices of whole wheat bread
1 T (or so) olive oil
Place all ingredients in the food processor and chop it all up. Form into balls and cook at 350 for about 20 minutes (until a bit bubbly).
My kids love to dip these in hummus, guacamole, salsa, ranch, ketchup, sour cream--anything really!
I think you could probably put some cooked chicken or turkey in with them and add a bit more protein as well.
1 cup fresh or frozen veggies (I usually use brocolli, onions, and carrots because those are staples around here)
1 cup of cheese
2-3 slices of whole wheat bread
1 T (or so) olive oil
Place all ingredients in the food processor and chop it all up. Form into balls and cook at 350 for about 20 minutes (until a bit bubbly).
My kids love to dip these in hummus, guacamole, salsa, ranch, ketchup, sour cream--anything really!
I think you could probably put some cooked chicken or turkey in with them and add a bit more protein as well.
Peanut Butter Balls
This was Maren's all-time favorite for about a year. She ate these things like crazy and they were a staple at our house...so easy and a great way to get some protein in kids.
1/2 cup peanut butter
1/2 cup honey
1 cup powdered milk
1 cup oatmeal
Mix everything together and then form the mixture into balls.
Yum, yum!
1/2 cup peanut butter
1/2 cup honey
1 cup powdered milk
1 cup oatmeal
Mix everything together and then form the mixture into balls.
Yum, yum!
Friday, January 23, 2009
Peach Cobbler
I think I have found my all time favorite Peach Cobbler recipe. At least for now. My mom brought me two big boxes of peaches last summer that I sliced and froze and I am now enjoying the benefits of my labor! Yum...I can hardly wait to eat this tonight...
(from Food Network)
I like lots of fruit in mine so I usually add extra peaches or a package of blueberries to the filling. Also, I prefer ice cream on top rather than whipped cream.
Cobbler filling:
4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)
3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon flour
Cobbler crust:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons brown sugar
4 tablespoons unsalted butter, cut into small pieces
2/3 cup buttermilk
1 tablespoon brown sugar, for topping
Whipped cream
Preheat the oven to 425 degrees F.
Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.
Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.
Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream.
(from Food Network)
I like lots of fruit in mine so I usually add extra peaches or a package of blueberries to the filling. Also, I prefer ice cream on top rather than whipped cream.
Cobbler filling:
4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)
3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon flour
Cobbler crust:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons brown sugar
4 tablespoons unsalted butter, cut into small pieces
2/3 cup buttermilk
1 tablespoon brown sugar, for topping
Whipped cream
Preheat the oven to 425 degrees F.
Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.
Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.
Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream.
Baked Pasta with Sausage, Tomatoes and Cheese
Unique name, huh? I love this recipe from Cooking Light and we're serving it to our guests coming over tonight along with some fresh artisian bread and a green salad. It is so easy, and a great meal to serve to company since most people like pasta. I follow the recipe pretty well, except I usually use dried basil and probably more cheese than it calls for. I definitely think it is important to use fresh mozarella.
1 (1-pound) package uncooked ziti (short tube-shaped pasta)
1 pound hot turkey Italian sausage links
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans petite-diced tomatoes, undrained
1/4 cup chopped fresh basil
Cooking spray
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese
Preheat oven to 350°.
Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.
Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.
Yield: 8 servings (serving size: 1 1/2 cups)CALORIES 413 (26% from fat); FAT 11.8g (sat 6.1g,mono 2.2g,poly 1g); IRON 7.9mg; CHOLESTEROL 49mg; CALCIUM 265mg; CARBOHYDRATE 53g; SODIUM 941mg; PROTEIN 24.1g; FIBER 4.5g
1 (1-pound) package uncooked ziti (short tube-shaped pasta)
1 pound hot turkey Italian sausage links
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans petite-diced tomatoes, undrained
1/4 cup chopped fresh basil
Cooking spray
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese
Preheat oven to 350°.
Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.
Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.
Yield: 8 servings (serving size: 1 1/2 cups)CALORIES 413 (26% from fat); FAT 11.8g (sat 6.1g,mono 2.2g,poly 1g); IRON 7.9mg; CHOLESTEROL 49mg; CALCIUM 265mg; CARBOHYDRATE 53g; SODIUM 941mg; PROTEIN 24.1g; FIBER 4.5g
Artichoke Chicken
This has been around for awhile and has actually made it onto our table several times (which is a lot given my desire to always try new things). It's adapted from the Cooking Light recipe for Artichoke-and-Goat Cheese-Stuffed Chicken Breasts. I skip the stuffing part, use chicken breast strips instead, and use feta cheese instead of goat cheese (just because we almost always have feta in our refrigerator). Mmmmmm....it's a good one--and so easy!
1 small onion, diced
1 can quartered artichoke hearts, chopped
1/4-1/2 cup of feta cheese
2-4 chicken breasts, sliced into tenders
1 cup chicken broth
1/2 tsp thyme
2 tsp cornstarch
2 T lemon juice
salt
pepper
olive oil
Saute the onion and artichoke hearts in a couple of tsps of olive oil until the onions are translucent. Set aside.
Heat 1 T olive oil in a large stainless skillet over medium-high heat. Sprinkle the chicken with salt and pepper and saute in a large stainless skillet until done (about 5 min on each side). Remove from pan and keep warm. Add chicken broth and thyme to skillet and bring to a boil. Stir together cornstarch and lemon juice and whisk into broth. Cook for about a minute, or until mixture begins to thicken.
Remove from heat and stir in onion mixture, feta and chicken. Serve over brown rice.
1 small onion, diced
1 can quartered artichoke hearts, chopped
1/4-1/2 cup of feta cheese
2-4 chicken breasts, sliced into tenders
1 cup chicken broth
1/2 tsp thyme
2 tsp cornstarch
2 T lemon juice
salt
pepper
olive oil
Saute the onion and artichoke hearts in a couple of tsps of olive oil until the onions are translucent. Set aside.
Heat 1 T olive oil in a large stainless skillet over medium-high heat. Sprinkle the chicken with salt and pepper and saute in a large stainless skillet until done (about 5 min on each side). Remove from pan and keep warm. Add chicken broth and thyme to skillet and bring to a boil. Stir together cornstarch and lemon juice and whisk into broth. Cook for about a minute, or until mixture begins to thicken.
Remove from heat and stir in onion mixture, feta and chicken. Serve over brown rice.
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