Recipe Source: Mary Simpson Creel, M.S., R.D. , Cooking Light, JUNE 2007
2 1/4 cups all-purpose flour (about 10 ounces)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 large egg whites
3/4 cup semisweet chocolate chips
Preheat oven to 350° F.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.
Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.
Yields: 4 dozen (serving size: 1 cookie).
Recipe Source: Jules @ everydaymommy.net
“Our extended autumn-like weather came to an abrupt end yesterday when the temperatures dropped to below 20º and Kansas City was hit by a wave of sleet. The frozen ground is now covered with one to two inches of tiny ice pellets. When the weather is this bitter there’s only one thing to do. Make chili! I’m not sure if I’ve shared my chili recipe before, but here ’tis. I think everyone has their own way of making chili, and this is mine. To those of you in Texas, I apologize. This is yankee-style chili. But, it tastes darn good.”
1 lb lean ground beef
1 lb ground pork
1 lg green bell pepper, diced
2 lg yellow onions, diced
3 cans chili beans (I prefer Brooks brand chili hot beans)
1 can beef broth
1 x-large can tomato juice (juice, not sauce – get the x-large can)
3-4 tbsp brown sugar
3-4 tbsp liquid smoke (I prefer Colgin brand liquid smoke)
Dash Cayenne pepper
1/2 stick butter
In your largest pot saute the diced onion and diced bell pepper in about 2 tbsp olive oil till tender. Season with salt. Add beef and pork and brown completely. Drain excess fat. Season with garlic powder and salt. Add beans, beef broth, tomato juice, brown sugar and liquid smoke. Stir well and let simmer on low about 30 minutes. Liquids will reduce slightly and flavors will blend. Season to your taste with chili powder and cayenne pepper. Be careful with the cayenne as a little goes a long way. Stir well and taste for seasoning. When it is seasoned to your taste add (yes, this is the secret) the half stick of butter. Let it melt in the chili and stir well. Check seasoning before serving. The longer you allow the chili to simmer the more reduced the liquid will be and the more concentrated the flavors.
Serve with a bit of sharp cheddar cheese on top and crackers. Enjoy!
Recipe Source: Jules @ everydaymommy.net
“This is a decadent cake that looks a little funny but tastes delicious.”
3/4 cup creamy peanut butter
1 stick butter, softened
1 package butter cake mix
2/3 cup water
Preheat oven to 325º. Grease and flour a 9×13 pan.
Combine 3/4 cup peanut butter and softened butter. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Beat on medium until well blended. Pour batter into prepared pan. Bake for 45 minutes or until toothpick comes out clean. Remove from oven and poke holes in warm cake with end of wooden spoon. Prepare chocolate icing and pour it over warm cake.
2 cups confectioners’ sugar
2 tbsp cocoa
1 stick butter
1/2 cup heavy cream
2 tsp vanilla extract
In sauce pan melt butter over medium low and add cocoa. Stir with whisk. Add powdered sugar and cream. Stir to remove lumps. When smooth add vanilla and let simmer for about a minute. Pour warm icing over warm cake.
Recipe Source: slashfood.com
2 English (hothouse) cucumbers
1/2 cup fresh lemon juice
2 1/2 cups spring or filtered water
1 Simple Syrup or agave syrup
Finely grate cucumbers into a fine-mesh sieve set over a bowl. Drain the cucumber for 1 hour and collect the juices. Press on the cucumber pulp to extract any additional juice. Add lemon juice, water and syrup, if using, to the cucumber juice. Serve chilled or over ice.