Thursday, June 30, 2011

Chocolate Peanut Butter and Marshmallow Pudding Cookies

Chocolate, Peanut Butter and Marshmallow Pudding Cookies

2 sticks softened butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 eggs
1 tablespoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 oz box instant chocolate pudding mix
10 oz bag peanut butter chips
1 1/2 cups mini marshmallows

1.  Preheat oven to 350 degrees F.  and line a large baking sheet with parchment paper or line with a silpat liner.

2.  In a stand or electric mixer, beat butter and sugars until light and fluffy.  Beat in egg and vanilla until well combined.

3.  Place flour, baking soda, and salt into a large bowl, mixing to combine.  Slowly add to wet ingredients along with chocolate pudding mix, peanut butter chips and marshmallows.  Mix until just combined.  With a medium cookie scoop, place onto baking sheet and bake for 10 to 12 minutes, until cooked through.  Let cool for 10 minutes on baking sheet before transferring.

Makes 3 dozen cookies

Recipe Source: Picky Palate

Wednesday, June 29, 2011

Rolled Cinnamon Roll Muffins

Rolled Cinnamon Roll Muffins
originally found on
makes 1 dozen muffins

1 cup buttermilk, or 1 cup milk with 1 tablespoon of lemon juice or vinegar added to it
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
1 egg
3 to 3 1/2 cups flour
2 Tbsp butter, room temperature
2/3 cup brown sugar
3/4 tsp ground cinnamon
1 cup powdered sugar
1-2 tbsp milk or cream

Pour milk into a measuring cup and add the lemon juice or vinegar. (Skip this step if you are using buttermilk.)
Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the milk. Add the flour. Stir until thoroughly combined.

Turn dough out onto a lightly floured surface and knead for a minute or two.

Roll the dough into a 12-inch by 24-inch rectangle. Spread with butter. Sprinkle with sugar and cinnamon.

Roll the dough into a log beginning at the wide side. Stretch the log slightly. Cut into two-inch pieces and put the pieces into greased muffin tins or muffin tins lined with cupcake papers.

Bake at 375° Fahrenheit for 20 minutes or until golden brown.Allow the muffins to cool for 5 minutes and then remove from the muffin tins. Drizzle with icing (if using) when cool.

Recipe Source: Taste and Tell

Tuesday, June 28, 2011

Ooey Gooey Peanut Butter-Chocolate Brownies

I am completely obsessed with the peanut butter, marshmallow, chocolate combination right now. I can't get enough of it!!

Ooey-Gooey Peanut-Butter Brownies
Recipe from Cooking Light, Sept. 2010

3/4 C sweetened condensed milk, divided (fat-free is fine)
1/4 C butter, melted and cooled (1/2 stick)
1/4 C non-fat milk
1  box devil’s food cake mix (18.25 oz)
1 large egg white, lightly beaten
cooking spray
1 7 oz jar marshmallow creme (about 1 3/4 C)
1/2 C peanut butter morsels(or more)

Preheat oven to 350 degrees.

With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white.

Mixture will be very thick.  Spray 9×13 pan with cooking spray.  Press 2/3 of the mixture into the bottom of the pan.  Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers.  The layer will be thin.  Bake for 10 minutes.

Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth. Stir in peanut butter morsels.  Spread marshmallow layer over brownie layer in pan.  Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture.  Bake at 350 for 20-30 minutes. Start with 20 minutes then go up from there if needed. Remove from oven and cool before cutting into squares.

Recipe Source: Our Best Bites

Monday, June 27, 2011

Fantastic Alfredo

This is a tasty meal you can feel good about. No one will ever know there is cauliflower in it.

Fantastic Alfredo

12 oz. pasta (penne or fettuccine work well)
2 Tbsp. trans-fat free soft tub margarine
2 garlic cloves, minced
2 Tbsp. whole wheat flour
1 c. fat free milk
1 c. grated reduced fat white cheddar or part skim mozzarella cheese
1/2 c. cauliflower puree (just cook as usual and puree in a processor or blender)
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. sweet paprika
1 sprigs fresh basil for garnish (optional)

Cook pasta according to package directions. Reserve 1/2 c. of the cooking water before draining. Drain and set aside.

Heat margarine in a large skillet with deep sides over medium heat. When the margarine foams, add garlic. Cook for 1-2 minutes or until garlic is fragrant but not brown.

Add flour and cook for 4-5 minutes, whisking flour into margarine until smooth paste forms.

Whisk in 1/4 c. of the milk at a time until the milk is absorbed and creamy sauce starts to form. Once all the milk in incorporated, bring the sauce to a slow boil, whisking for 1 additional minute. Stir in cheese, cauliflower puree and Parmesan, mixing until smooth, about 1-2 minutes. Add salt, pepper, paprika and pasta. Toss to coat. Add a little of the reserved pasta water if the mixture is too thick. Top with basil sprigs and serve immediately.

Recipe Source: Jessica Seinfeld author of Deceptively Delicious

Saturday, June 4, 2011

Won Tons

I grew up on these things and still love them to this day!

Won Tons

1 lb. hamburger
1 heat cabbage (Napa or 1/2 head regular cabbage)
1 Tbsp. grated fresh ginger root, grated
1/2 to 1 tsp. garlic powder
1 Tbsp. soy sauce
1 pkg. won ton wrappers
Oil for frying

Shred cabbage and place in a large bowl. Add about 1/4 c. salt to cabbage and mix together. Let sit for about 30 minutes. There will be lots of water in the bottom of the bowl after it has been sitting. Squeeze all liquid out of the cabbage and place in another dry bowl. (I usually lightly rise the cabbage to get some of the salt off of it, then really squeeze out the liquid. Don't rise too heavily or you will just put liquid back into the cabbage.)

Mix all ingredients together with cabbage. Put a small amount of mixture on won ton skin and seal with water using instructions on back of package.

Heat vegetable or peanut oil in a large wok or Dutch oven to about 375. Gently drop won tons in oil and cook until golden brown on outside and meat is cooked on the inside, 3 to 5 minutes. Remove and drain on a paper towel lined baking sheet.

Friday, June 3, 2011

Rice Krispie Treat Pops

This is a fun alternative to plain Rice Krispie Treats.

Rice Krispies
6 c. Rice Krispie cereal
3 Tbsp. butter
1 pkg. (10 oz. about 40) regular marshmallows or 4 cups mini marshmallows

Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispie cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly in 9 x13 inch pan coated with cooking spray. Cool.

Cut Rice Krispies into desired pop sized squares. Stick a Popsicle stick in one end and rest on a baking sheet.

Melt white or chocolate almond bark in a double boiler or in a microwave safe measuring cup.  Dip each pop into melted almond bark and top with whatever you desire.

Topping options:
Crushed Oreos
Chocolate chips
Candy coated chocolate chips or M&M's
Crushed Butterfingers
Melted caramel (this is great to dip in melted caramel then in melted chocolate)

Thursday, June 2, 2011

Mini Chicken Alfredo

Great for an appetizer or a main dish.
Mini Chicken Alfredo
Makes 12 servings of 24 shells

24 dry jumbo pasta shells, (about 6 oz.)
2 Tbsp. olive oil
1 lb. boneless, skinless, chicken breast halves, seasoned with salt and pepper

1 1/2 c. heavy cream
2 cloves garlic, chopped
1 stick unsalted butter (8 Tbsp.)
1 1/2 c. grated Parmesan, divided
2 tsp. black pepper
4 Tbsp. chopped fresh parsley, divided

Preheat broiler with rack 5 inches from element. Spray two 24-cup mini muffin tins with nonstick spray; set aside. Bring a large post of salted water to a boil.

Cook shells in boiling water until al dente, 12-15 minutes; drain and rinse under cold water.

Heat oil in a skillet over medium heat. Add chicken and saute until cooked through, 8-9 minutes per side; cool slightly, then chop into small pieces.

Warm cream and garlic in a large saucepan over medium-low heat until steaming. Whisk in butter until melted. Add 1 c. Parmesan, 2 tsp. pepper, and 2 Tbsp. parsley. Increase heat to medium-high and simmer until reduced to 1 cup, about 10 minutes. Stir in chicken and remove from heat.

Fill each shell with 1 heaping Tbsp. chicken mixture. Stagger filled shells, open ends up, in every other muffin tin well to prevent them from sticking to each other. Sprinkle shells with remaining 1/2 c. Parmesan.

Broil shells until sauce bubbles and Parmesan melts and is golden, about 2 minutes. Garnish shells with remaining 2 Tbsp. parsley.

*If you would like a reduced fat Alfredo Sauce use this. I make it all the time and love it!

Wednesday, June 1, 2011

Swiss Mushroom Chicken

I apologize for the picture but I was in a hurry. If you are opposed to mushrooms, just leave them out and it still tastes great!

Swiss Mushroom Chicken

4 boneless, skinless chicken breasts
1 egg, lightly beaten
1 c. crushed Ritz crackers (about 25 crackers)
3/4 tsp. salt
1/2 lb. fresh mushrooms, sliced
2 Tbsp. butter, divided
4 slices ham or salami
4 slices Swiss cheese

Flatten chicken to 1/4 inch thickness. Place egg in a shallow bowl. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then in crumbs, set aside.

In a large ovenproof skillet, saute mushrooms in 1 tablespoon butter until tender; remove and set aside. In the same skillet, melt remaining butter. Add chicken; cook over medium heat for 3-4 minutes each side or until juices run clear. Top each chicken breast half with a ham slice, mushrooms and a cheese slice. Broil 4 inches from heat for 1-2 minutes or until cheese is melted. Yield: 4 servings.

*if you do not have an ovenproof skillet, just remove the chicken from the skillet and put in a 9x13 inch glass dish sprayed with cooking spray before you place them in the oven.
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