Honey Cookies

You have never had a cookie like this!! This is a recipe that has been a family treasure for years, my step-mom has makes them every holiday season. One year when i was little I remember not asking for presents but asking for Honey Cookies!! Yep - they are that Good!!

INGREDIENTS:
1/3 cup soft shortening

1/3 cup sugar

1 egg

2/3 cup honey

1 tsp vanilla

2 3/4 cups flour

1 tsp soda

1 tsp salt

DIRECTIONS:

Mix shortening, egg, sugar, honey and vanilla. In a seperate bowl blend flour, soda, salt and then slowly add into batter.

Chill dough - at least an hour if not overnight.

MAKING THE COOKIES:

Roll 1/4" inch thick on a lightly floured surface. Use your favorite cutters and cut out and place on cookie sheet. I usually keep half the dough in the fridge since the dough does get rather warm while working with it which usually means a sticky mess!

Bake at 375 for 6 minutes - adjust time for larger cookies :)

ICING:

I've always down sifted powdered sugar with butter..adding 1/4 tsp of milk (or cream) at a time, then flavoring with vanilla/almond or lemon extract! I don't really have measurements.. just start with very little liquid to your sugar and only add till you get the right consistency.

Now Martha Stewart recommends:

Makes 2 1/3 cups

• 1 box confectioners' sugar (1 pound)
• 5 tablespoons meringue powder, or 2 large egg whites

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.

There is also this cool tutorial on some ways to decorate cut-out cookies:

http://www.bakegreek.com/how-to-ice-a-bakegreek-cookie/

Green Treats

Green Treats (Makes 12 Patties) -

haven't tried these yet but i'm definitely intrigued!

INGREDIENTS:

1 Large Bunch of Swiss Chard, stems removed and chopped (spinach will also work)
2 Eggs, whisked
1 Cup White or Whole Wheat Matzo Meal (whole wheat or plain-breadcrumbs will work too)
1 Tsp Salt
1/2 Tsp Garlic Powder
1 Tbsp Sesame Seeds
Oil for Cooking

DIRECTIONS:

1. Cook the chard in a steamer pot of boiling water for 6-8 minutes or until tender.
2. Chop the chard very fine.
3. Place all the ingredients, except the oil, in a bowl and combine thoroughly.
4. Using your hands, form into small patties.
5. Heat about 1 tbsp of oil in a saute pan over medium heat.
6. Cook the patties for 3 minutes on each side or until golden.
7. Serve.

*After step 4, place patties on a baking sheet and freeze for 30 minutes then place par-frozen patties in a ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours and follow steps 5-7.

from site: http://weelicious.com

Teriyaki Chicken

Teriyaki Chicken (Serves 4) - with home-made teriyaki (i.e. No HFCS)

1 8 oz Can Crushed Pineapple In Juice
1/2 Cup Soy Sauce
3 Tbsp Honey
1 Tsp Fresh Ginger, peeled and grated
1 Small Clove Garlic, minced
4 Chicken Breasts, boneless, skinless

1. Place the crushed pineapple and juice, soy sauce, honey, ginger and garlic in a large bowl and whisk to combine.
2. Place the chicken breasts in a bowl (or a zipper bag for easy clean up) cover with 2/3rds of the teriyaki sauce (reserving the remaining for the sauce) and refrigerate for 30-60 minutes (**keeping the chicken in the marinade overnight will make it even tastier**)
3. Preheat the oven to the broil setting and place the rack in the middle shelf of the oven (at this point you can discard the sauce that you marinated the chicken in).
4. Place the chicken breasts on a baking sheet and broil for 8-10 minutes on each side for a total of 16-20 minutes (if the chicken is thick, it may take an extra minute or two).
5. While the chicken is broiling, put the remaining teriyak-wee sauce in a saucepan, add 1 tsp of cornstarch and cook over medium heat for 1 minute or until thickened.
6. Remove the chicken breasts from the oven and allow to cool for several minutes.
7. Slice the chicken, cover with sauce and serve.

*The chicken can also be grilled for 6 minutes on each side

**Make extra sauce and freeze for up to 4 months.

This recipe is from an amazing site called: http://weelicious.com

Pumpkin Spice Cream Cheese Spread

Pumpkin Spice Cream Cheese Spread

4 oz. cream cheese, softened
3 tablespoons brown sugar
2 tablespoons pure maple syrup
1/4 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract

1. In a small bowl, beat softened cream cheese, sugar, and syrup til creamy.
2. Add pumpkin, spices and vanilla and beat til smooth.
3. Refrigerate for at least an hour.
4. Enjoy!

from: http://pinchmysalt.com/2008/09/29/pumpkin-spice-cream-cheese-spread-recipe/

Super Low-Fat Granola Cereal

Yields 9 cups. | Prep time 15 minutes. | Bake 25 minutes. Cooling

Ingredients:

8 Cups old-fashioned oats

1 Cup raisins

1/2 Cup chopped dried apricots

1/2 Cup dried cranberries

1 1/2 Cups packed brown sugar

1/2 Cup water

1 tsp. salt

1 tsp. maple extract

1 tsp. vanilla

DIRECTIONS

1.) In a large bowl, combine the oats, raisins, apricots and cranberries, set aside.

2.) In a saucepan, combine the brown sugar, water and salt. Cook and stir over medium heat for 3-4 minutes or until brown sugar ins dissolved. Remove from heat and stir in extracts. Pour over oat mixture, stir to coat.

3.) Transfer to two greased 15-in. X 10-in. baking pans. Bake at 350 degrees for 25 - 30 minutes or until crisp, stirring every 10 minutes. Cool completely on wire racks. Store in an airtight container.

4.) Serve with milk or yogurt. Pretty pink, circa 1920 glass cereal bowls are optional.

Directional pictures from: http://blahtota-daa.blogspot.com

Thai Portabella Chicken Stir-Fry

INGREDIENTS
½ cup Thai peanut sauce
½ cup teriyaki sauce
¼ cup chunky peanut butter
2 tsp. Worcestershire sauce
¾ lb. boneless skinless chicken breasts, cut into thin strips
3 Tbsp. olive oil, divided
1 Tbsp. sesame oil
3 cups chopped sweet onions
4 celery ribs, sliced diagonally
2 medium carrots, sliced diagonally
½ lb. sliced baby Portobello mushrooms
4-1/2 tsp. minced fresh gingerroot
3 garlic cloves, minced
1/3 cup thinly sliced green onions
Hot cooked rice

DIRECTIONS:
In a small bowl, combine the peanut sauce, teriyaki sauce, peanut butter and Worcestershire sauce, set aside.

In a large skillet or wok, stir-fry chicken in 1 Tbsp. olive oil and sesame oil until no longer pink. Remove and keep warm.
Stir-fry the sweet onions, celery and carrots in remaining oil for 4 minutes. Add the mushrooms, ginger and garlic, stir-fry 4-6 minutes longer or until vegetables are crisp-tender.

Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Sprinkle with green onions. Serve with rice.

Taste of Home Aug/Sep 2010
from the kitchen of Susan Bazan

One-Skillet Pasta

Prep: 20 min | Cook: 1-1/4 Hours | Yield: 5 Servings

INGREDIENTS:

1-1/2 lbs. ground turkey

1 medium onion, finely chopped

1 medium sweet red pepper, finely chopped

1 can (28 oz.) diced tomatoes, undrained

1 can (14-1/2 oz.) fire-roasted diced tomatoes, undrained

1 can (14-1/2 oz.) reduced sodium beef broth

1 can (4 oz.) sliced mushrooms

1 Tbsp. packed brown sugar

1 Tbsp. chili powder

8 oz. uncooked angel hair pasta

1 cup (4 oz.) shredded cheddar cheese

DIRECTIONS:

In a large skillet, cook the turkey, onion and pepper over medium heat until meat is no longer pink; drain.

Add the tomatoes, broth, mushrooms, brown sugar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Add pasta; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until pasta is tender. Sprinkle with cheese. Cover and cook 2-3 minutes longer or until cheese is melted.

Fire Island Ziti

Ingredients

• 1 pound plum tomatoes, halved lengthwise
• 1 tablespoon plus 1-1/2 teaspoons olive oil, divided
• 1 garlic cloves, minced
• 1/2 teaspoon salt
• 4 ounces uncooked ziti
• 1 cup fresh broccoli florets
• 1/2 pound Italian sausage links, cut into 1/2-inch slices
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons grated Romano or Parmesan cheese

Directions

Toss the tomatoes with 1 tablespoon oil, garlic and salt. Place cut side down in a 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 20-25 minutes or until tender. Chop when cool enough to handle. Cook ziti according to package directions, adding broccoli during the last 4 minutes. Meanwhile, in a large skillet over medium heat, cook sausage in remaining oil until no longer pink. Add pepper flakes; cook 1 minute longer. Stir in tomatoes and heat through. Drain ziti mixture; toss with sausage mixture. Sprinkle with cheese. Yield: 2 servings.

Nutrition Facts: 1-1/2 cups equals 581 calories, 30 g fat (9 g saturated fat), 56 mg cholesterol, 1,339 mg sodium, 54 g carbohydrate, 6 g fiber, 27 g protein.

Taste of Home, Sept. 2010

Jennie's Notes: On the second and subsequent makings we used sun dried tomatoes instead of tryign to roast the plum tomatoes.

Chocolate Peanut Butter Bombes

8 Servings | 25 minutes

Ingredients

• 1 package (8 ounces) fat-free cream cheese
• 3 tablespoons chocolate syrup
• 1/2 cup confectioners' sugar
• 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
• 8 miniature peanut butter cups
• 1/2 cup fat-free hot fudge ice cream topping, warmed
• 2 tablespoons chopped salted peanuts

Directions

• Line eight 6-oz. ramekins or custard cups with plastic wrap; set aside. In a large bowl, beat cream cheese and chocolate syrup until smooth. Beat in confectioners' sugar; fold in whipped topping.
• Spoon into prepared cups; insert a peanut butter cup into the center of each. Cover and freeze for 4-5 hours or until firm.
• Invert bombes into dessert dishes; remove cups and plastic wrap. Drizzle with hot fudge topping and sprinkle with peanuts. Yield: 8 servings.

Nutrition Facts: 1 bombe equals 270 calories, 8 g fat (6 g saturated fat), 3 mg cholesterol, 224 mg sodium, 40 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 3 starch, 1 fat.

Chocolate Peanut Butter Bombes published in Light & Tasty June/July 2007, p34

Chili-Cheeseburger Mac and Cheese

Prep Time: 10 minutes
Cook Time: 18 minutes
Yield: 4 to 6 servings

Ingredients

• 1 (12-oz.) box shells and cheese
• 1 pound ground beef
• 1 (16-oz.) can BUSH'S Chili Beans - Mild/ or Kidney Beans (rinsed)
• 1 (14.5-oz.) can diced tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin

Preparation

1. Prepare shells and cheese according to package directions.

2. Meanwhile, cook beef in a 12-inch (2 1/2-inch-deep) nonstick skillet or Dutch oven over medium-high heat, stirring often, 8 minutes or until meat crumbles and is no longer pink; drain and rinse under hot running water. Return beef to skillet. Stir in beans and next 4 ingredients.

3. Cook over medium-high heat 7 to 9 minutes or until two-thirds of liquid has evaporated. Stir prepared pasta into beef mixture. Serve immediately.

Southern Living Food for Today, FEBRUARY 2009

Salmon Croquettes (Patties)

This was a staple from my childhood - and still love them to this day. Liam has also come to enjoy them (as long as he gets some Kep-up with them).

1 package (14 oz) pink salmon

1 egg

1/2 to 3/4 of a roll of whole grain Ritz crackers

Salt/Pepper to taste

2 Tbsp olive oil

Warm oil up in skillet, meanwhile mold the mixture into patties - usually makes about 5 or 6. If it's to runny add more crackers. Fry for 3 to 4 minutes on each side or until done.

Some recipes suggest using 1/3 cup self rising corn meal, 2T flour, 1/2 cup butter milk instead of the crackers. they also truly fry them in like 2 cups of oil which isn't necessary, in my opinion.

Peanut Hummus

Can't wait till Liam can have nuts so we can have this to snack on! Doesn't this look so good!!!

Prep Time: 20 minutes
Yield: Makes 1 cup

Ingredients

• HUMMUS
• 1 cup shelled boiled USA-GROWN PEANUTS
• 1 tablespoon chopped fresh parsley
• 2 tablespoons creamy peanut butter made with USA-GROWN PEANUTS
• 2 tablespoons fresh lemon juice
• 1 teaspoon minced fresh garlic
• 1/4 teaspoon ground cumin
• Pinch of ground red pepper
• 2 tablespoons olive oil
• SERVE WITH
• Pita chips, sliced carrots and cucumbers, bell pepper strips, quartered radishes

Preparation

1. Process first 7 ingredients in a food processor until coarsely chopped, stopping to scrape down sides as needed. With processor running, pour olive oil through food chute in a slow, steady stream, processing until mixture is smooth. Stir in up to 5 Tbsp. water, 1 Tbsp. at a time, for desired consistency. Serve with pita chips, sliced carrots and cucumbers, bell pepper strips, and quartered radishes.

Nutritional Information

Calories:

64

Fat:

5g (sat 1g,mono 3g,poly 1g)

Protein:

2g

Carbohydrate:

3g

Fiber:

1g

Cholesterol:

0mg

Iron:

0.2mg

Sodium:

94mg

Calcium:

8mg

Southern Living Food for Today, MARCH 2010

Apple Cake with Brown Buttered Frosting

The Cake

:

Total: 2 hours
Yield: Makes 12 to 15 servings

Ingredients

• 1 1/2 cups chopped pecans
• 1/2 cup butter, melted
• 2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 pounds Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Stir together butter and next 3 ingredients in a large bowl until blended.

3. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.

4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.

Frosting:

Total: 1 hour, 16 minutes
Yield: Makes about 3 1/2 cups

Ingredients

• 1 cup butter
• 1 (16-oz.) package powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Preparation

1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.

2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.

Grilled Chicken and Creamy Corn

ingredients

• 2 Tbsp. olive oil
• 1 tsp. smoked paprika
• 3 fresh ears of sweet corn
• 4 skinless, boneless chicken breast halves
• 1/3 cup sour cream
• Milk
• 1/4 cup shredded fresh basil

directions

1. In small bowl combine olive oil and paprika. Brush corn and chicken with oil mixture. Lightly sprinkle salt and pepper. Grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once.

2. Carefully cut kernels from cob by firmly holding the corn at the top (using a kitchen towel to grip, if necessary) and slicing downward with a sharp knife. Transfer to bowl; stir in sour cream. Season with additional salt and pepper. Stir in milk to desired creaminess. Slice chicken breasts. Serve with corn; sprinkle shredded basil. Serves 4.

nutrition facts

• Calories309,
• Total Fat (g)13,
• Saturated Fat (g)4,
• Monounsaturated Fat (g)6,
• Polyunsaturated Fat (g)2,
• Cholesterol (mg)89,
• Sodium (mg)238,
• Carbohydrate (g)14,
• Total Sugar (g)2,
• Fiber (g)2,
• Protein (g)36,
• Vitamin A (DV%)0,
• Vitamin C (DV%)12,
• Calcium (DV%)4,
• Iron (DV%)9,
• Percent Daily Values are based on a 2,000 calorie diet

The Ultimate Pear Crisp

Ingredients

• FILLING:
• 6 cups peeled, cored, and sliced ripe pears (about 6 large ones)
• 1/3 cup sugar
• 1 tablespoon chopped candied ginger
• 1 tablespoon lemon juice
• 1 tablespoon flour

• TOPPING:
• 1 cup flour
• 3/4 cup packed light brown sugar
• 1/2 cup rolled oats
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into 1/4-inch-thick slices

Instructions

1. Heat the oven to 400 F. Butter a shallow 9- by 13-inch glass or ceramic casserole and set it aside.

2. Combine the filling ingredients in a large mixing bowl and toss them well. Spread the fruit evenly in the casserole and bake it for 10 minutes.

3. Meanwhile, combine the flour, brown sugar, rolled oats, cinnamon, and salt in the mixing bowl and toss them well. Add the butter, then use your fingers to rub the ingredients together until everything is well blended.

4. Remove the casserole from the oven and spread the topping evenly over the fruit. Return the casserole to the oven and bake the crisp until the topping is golden brown and the fruit is bubbly, about 20 to 25 minutes. Then let it cool on a wire rack for at least 15 minutes. Makes 8 servings.

   
   

   Nutritional Information:
   Per serving (about 1 cup):
   Calories 391
   Carbohydrates 72g (24% DV)
   Total Fat 11.7g (18% DV)
   Saturated Fat 8g (40% DV)
   Cholesterol 30mg (10% DV)
   Sodium 84mg (3% DV)
   Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.