Lower Fat Chocolate Chip Cookies

I told Eyvon I would post my recipe for Icebox Sugar Cookies today, but I decided I was in more of a chocolate chip kind of mood. This recipe I came up with in college. I have several choc. chip cookie recipes I go between. This one is Ross’ favorite, I think I like a more buttery version, but these are a good and soft standby.

Chocolate Chip Cookies

3/4 c. butter flavored shortening

1 1/2 c. brown sugar

1/2 c. sugar

2 eggs

2 tsp. vanilla

1 tsp. salt

1 1/2 tsp. baking powder

1 tsp. baking soda

3 – 3 1/2 c. flour

2 T. water

chocolate chips

Cream shortening, sugar and eggs. Add vanilla. In a separate bowl combine dry ingredients. Alternate adding flour mixture and water, completely mixing in between. Add chips.

Form dough into a log and put in the freezer for at least 2 hours. (I just leave it there and make a few when I want them. Few things are better than a hot, gooey cookie!) Shape the dough into balls and bake at 350 for around 9 mins. You want the cookies to be barely brown on the edges. Cool and enjoy!

Granola

6 cups oats (regular not quick)
3/4 cup wheat germ
1 cup coconut
1/4 cup sesame seeds
1 t. almond extract (I leave this out)
2 T. vanilla (yes, that's 2 tablespoons!)
1 cup brazil nuts (I use half slivered almonds, half cashews)
1 cup vegetable oil (I use canola)
1/2 cup sunflower seeds
1 cup honey
1/4 cup flax seeds

Combine the honey, oil, almond extract and vanilla together. Combine all the other ingredients in a large bowl. Pour the honey mixture over the dry ingredients and mix well. Pour out onto a jelly roll pan that is sprayed with Pam or I use parchment paper. Spread evenly.
Bake at 300 for about 1 hour stirring every 15 minutes. Take it out when it is golden brown and crunchy.

Shepherd's Pie Stuffed Potatoes

4 large potatoes (I used 8 red potatoes because that is all I had)
1/2 red bell pepper, chopped
1 medium onion, chopped, divided
1/2 cup sour cream
2 tsp. smoked paprika
1 lb. ground beef or turkey
1/2 lb. sliced mushrooms, whatever kind you like
garlic, if you like
2 T. butter
2 T. flour
1 1/2 cups beef stock
1 T. Dijon mustard
1 T. soy sauce
1 T. Worcestershire sauce
Shredded cheese for the top (whatever kind you like, I just used cheddar)

Bake your potatoes in the oven until done. Meanwhile in a pan cook 1/2 of your onion with your red pepper and put in bowl to cool.
In the same pan brown meat, then add the rest of onion along with the mushrooms and cook until done. Move to the outside of your pan. In the middle of your pan melt the butter and add the flour and make a rue. Add the beef stock and cook until thick and you have a gravy. Then add the mustard, soy sauce and worcestershire sauce and stir everything together in pan.
Meanwhile take potatoes and slice the top off of them and scoop out the inside and put in bowl with peppers and onions. Add the sour cream and paprika and mash.
Fill the potato shells with the beef mixture and then top with the potato mixture and put cheese on top. Put back in oven until the cheese is melted and everything is warm through. You need to salt everything to taste and use the garlic to taste since I don't use either! Enjoy! I found this recipe at http://www.rachaelray.com/

Blueberry Baked French Toast

I actually got this recipe off of Pioneer Woman but I changed it a little bit she called for whole milk and cream but I just used fat free milk and it was really good. She also used a whole cube of butter and I only used 1/3 of a cube. 

1 Family Size Bag Stacy’s Pita Chips - Simply Naked

7 large eggs
2 1/2 cup milk
1/2 cup sugar
2 tablespoons vanilla extract

6 oz fresh blueberries (next time I would use more)

1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar (use a little more)
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/3 of a cube butter 

Grease 9 x 13 inch baking panr. Pour in bag of pita chips and arrange evenly.
In a bowl mix together eggs, milk, cream, sugar, and vanilla. Pour egg mixture over pita chips. Cover pan tightly with foil and place in refrigerator overnight, or at least six hours.

Preheat oven to 350 degrees. Remove pan from refrigerator. Sprinkle blueberries over the top. Mix together flour, brown sugar, cinnamon, and salt. Slice butter and add to bowl, then use pastry cutter to cut the butter into the flour mixture. Sprinkle flour mixture over the blueberries and make sure it’s evenly distributed. Bake for 35 to 45 minutes, or until bubbly and golden brown. Chips on top should be crispy and crunchy.

Remove from oven and cut into squares. Drizzle with blueberry or maple syrup and serve warm.

One Hour Whole Wheat Bread

I stumbled on this bread as I was food blog surfing (0ne of my favorite pastimes!) I LOVE bread, few things in life are better. So when I found a bread I could make in an hour, I jumped on it and the result was delicious! Sometimes whole wheat bread has such a heavy taste, this bread was light and had that good squishy texture that I love.  It makes two loaves, the second one we used for French toast and the kids could not get enough!  (picture courtesy of realmomkitchen.blogspot.com)

One Hour Wheat Bread
Makes 2 (8x4 inch) loaves

3 c. whole wheat flour

1/3 c. gluten flour, sifted (or vital wheat gluten)

1 1/4 T. instant yeast (or quick-rising, I used SAF yeast)

2 1/2 c. very warm tap water

1 T. salt

1/3 c. oil

1/3 c. honey or 1/2 c. sugar (I used honey)

1 1/4 T. bottled lemon juice

2 - 2 1/2 c. whole wheat flour

Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of the bowl. This makes a very soft dough.

Preheat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Let rise in warm oven for 10-15 minutes (this took 30 minutes for me) until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 degrees F and bake for 30 minutes (that is 30 minutes from the time you turn the oven on). Remove from pans and cool on racks.

Mojo Marinated Chicken

We have made this chicken twice for a BBQ with friends and everyone LOVED IT!!! Do you like my lame picture? I wish you could smell the chicken because the picture doesn't do it justice. I usually double or triple the marinade if I am making enough to share with friends.

1/2 cup orange juice
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
Chicken Breast Tenders

To make the marinade: In a medium bowl, whisk the marinade ingredients. Place the chicken in a large plastic resealable bag and pour in marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 6 to 8 hours, turning occasionally. Remove the chicken from the bag and place on grill (medium high heat) for 3-4 minutes on each side. YUM!

Carissas Topping Brownies

My roommates and I made these last night and they were SO good and they are really easy to make.

1 brownie mix
small jar of marshmallow cream
2 cups milk chocolate chips
1 cup peanut butter
3 cups rice crispies

Make brownie mix as instructed and let cool. Warm up marshmallow cream and spread on top of brownies. Mix chocolate chips and peanut butter and melt over low heat on stove. Removed from heat and put in rice crispies and mix. Put on top of marshmallow cream. Refridgerate before eating.

Oreos 'n' Cream Cake

Cake:

1 3/4 C flour

2/3 C cocoa

1 1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3/4 C unsalted butter

1 1/2 c sugar

1 tsp vanilla

3 eggs

1 1/4 C buttermilk

Filling:

4 oz cream cheese, softened

1/2 C unsalted butter, softened

1 box powder sugar

3-4 Tbs milk

Frosting:

1 1/2 C heavy cream

1/4 C sugar

1 tsp vanilla

3 C crushed oreos

Heat oven to 350. Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour.

CakeIn a medium size bowl, mix flour, cocoa, baking soda, baking powder and salt together until well blended; set aside.

In a large bowl, with mixer on medium speed beat butter, sugar and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time beating well after each.

On low speed, beat flower mixture into butter mixture in three additions, alternating with buttermilk and ending with flour; beat 1 minute. Divide batter evenly between prepared pans. Bake for about 36 minutes or until toothpick inserted in centers comes out clean. Cool cake in pans for 10 minutes. Turn cakes out onto racks; let cool completely.

Filling: in a large bowl, with mixer on medium speed, beat cream cheese and butter until smooth. Gradually add powder sugar, then milk. Beat for 2 minutes or until light and fluffy.

When layers have cooled trim off any crowned cake from the tops. Cut each layer in half horizontally with a serrated knife (mom had me use a piece of floss which we wrapped around the cake and then just slowly tighten until the cake was cut in half). Place one cut layer on a cake stand and top with one-third of the filling; Repeat with 2 more cake layers. Place last layer on top cut side down. Refrigerate for 20 minutes.

Frosting: In a large bowl, with mixer on high beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over cake. Place cookie crumbs on the sides of the cake to cover.

Penne Pasta w/ Green Beans & Feta

I made this for the first time when I was pregnant with Lilah and have been addicted ever since. My kids actually love it as well. It's a great summer side dish. I was hoping to make it while at home this July.

1/2 lb penne pasta
1/2 lb fresh green beans
1 red bell pepper (I've never added this)
1/4 cup vinegar
2 t lemon juice
1/3 cup olive oil
2 T parsley
2 t oregeno
2 t salt
1/2 lb feta cheese
1/2 cup olives
black pepper

Cook pasta according to package directions. Blanch beans by placing them in salted boiling water for 3 min then immerse in ice water. Toss pasta and beans with remaining ingredients. You can make ahead a refregerate for a few hours.