Almond Crescent Cookies

NEED:

1 cup of butter, room temperature
2/3 cup of sugar
1 teaspoon of vanilla extract
1 teaspoon of almond extract
2 1/2 cups of flour
1 cup ground almonds
1/4 cup of powdered sugar for sprinkling

Cream the butter and the sugar together until light and fluffy. Add the extracts and mix.

Add the flour and ground almonds. Mix thoroughly.

Take generous tablespoons of the dough (it will be slightly crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape. Place onto parchment paper and bake at 350°F for 15-20 minutes or until a light golden brown.

Dust with powdered sugar.

For added decadence let the cookies cool and dip one end of them into some melted chocolate, then let the chocolate harden.

ENJOY!

Cranberry-Orange Tea Bread Muffins

NEED:
1/2 cup chopped pecans
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 (12-oz.) package fresh cranberries (about 2 cups)
1 cup sugar
1/4 cup butter, softened
1 large egg, lightly beaten
3/4 cup orange juice
24 miniature baking cups
Vegetable cooking spray
Orange-Cream Cheese Glaze

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring occasionally.

Whisk together flour, baking powder, and salt.

Pulse cranberries and sugar in a food processor 3 to 4 times or just until chopped.

Beat butter at medium speed with an electric mixer until creamy. Add egg, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans.

Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely.

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes clean. Remove from pans to a wire rack; spoon Orange-Cream Cheese Glaze over warm muffins.

ENJOY!

Cappuccino Cookie Bites

NEED:
1 cup butter-flavor shortening
1-1/2 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon coffee-flavor liqueur or milk
1 teaspoon vanilla
2-1/4 cups all-purpose flour
2 tablespoons instant coffee crystals
48 milk chocolate kisses with stripes or almonds


Beat shortening in a large bowl with an electric mixer on medium to high speed for 30seconds. Add 1 cup sugar, baking powder, and salt. Beat until mixture is combined, scraping side of bowl occasionally. Beat in egg, liqueur, and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator about 1 hour or until easy to handle.

Preheat oven to 350F. Lightly grease cookie sheets; set aside. Shape dough into 1-inch balls. Combine remaining 1/2 cup sugar and coffee crystals. Roll dough balls in sugar mixture. Place balls 2 inches apart on prepared cookie sheets.

Bake in preheated oven about 10 minutes or until tops are cracked and sides are set; do not let edges brown. Immediately press a chocolate kiss into the center of each cookie. If desired, while chocolate is still warm, swirl it gently using your finger or with a knife. Transfer cookies to wire racks and cool completely.

Makes 48 cookies

ENJOY!

Eggplant Pizza

NEED:
2 eggs
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 large eggplant, sliced into 1/2 inch rounds
1/4 cup vegetable oil
1 (14 ounce) can pizza sauce
1 1/2 cups shredded mozzarella cheese


Preheat an oven to 350 degrees.
Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese.
Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.

ENJOY!

Sour Cream Sugar Cookies

This is the cookie of all cookies. The cookies cookie dreams are made of. In my area these are known as "THE Pink Cookies" due to the color of the frosting. They are served at all school room parties and if lucky, in the school cafeteria. Many thanks to Jean Gawlik for sharing this recipe. Her mother, Marie Smith passed this down to her and it is now a staple in our school system.

NEED:
1/2 cup of butter or margarine
1/2 cup Crisco
1/1/2 cup sugar
2 eggs
1/2 teaspoon of baking soda
3 tablespoons sour cream
3 cups sifted flour
1/2 teaspoon of salt

Mix butter, Crisco and sugar until creamy. Add eggs one at a time. In separate bowl, mix baking soda and sour cream until baking soda is completely dissolved. Add to butter mixture. In separate bowl, sift flour and salt together. Add to wet batter and mix well. Dough will be sticky and could the used as drop dough, if desired. If too sticky, add more flour until it can be rolled 1/4 inch thick. Cut with cookie cutters and bake at 350 degrees until golden brown. Approximately 8 minutes.

Frost with a butter cream frosting....color of your choice...but I do promote PINK.

ENJOY!

Applesauce Nut Cookies

NEED:
1 3/4 cups flour
1/2 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup shortening
1 cup sugar
1 egg, unbeaten
1 cup sweetened applesauce
1/2 cup raisins
1/2 cup chopped nut meats

Blend together flour, baking powder, soda, salt and spices. Cream shortening, add sugar and cream well. Add eggs and beat well. Add flour, alternately with applesauce, mixing thoroughly. Add raisins, nuts and blend. Drop from teaspoon on greased baking sheet 2 inches apart. Bake in moderate oven 375 degrees for 15 minutes.
Remove to wire rack to cool.

ENJOY!

Apple Brownies

NEED:
1/2 cup vegetable shortening / oil
1 cup sugar
1 egg
2 diced up apples - peeled
1/2 cup walnuts
1 cup flour
1/2 tsp baking powder
1/2 tsp soda
1/4 teaspoon salt
1 teaspoon cinnamon
Mix shortening, sugar, and egg
Beat
Stir in the baking powder, soda, salt, cinnamon
Add apples and nuts
Spread in 9 x 9 or 8 x 8 pan that has been sprayed with non stick cooking spray
Bake at 325 degrees for 45 minutes.
Cool in pan on wire rack.

ENJOY!

Cottage Cheese Sticks

NEED:
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon celery seed
1 teaspoon caraway seed
6 Tablespoons butter
1/2 cup creamed cottage cheese.
1 Tablespoon Milk

Preheat oven to 425 degrees Lightly grease 2 cookie sheets.

Sift flour with salt and baking powder. Stir in celery and caraway seed.
Cut butter into mixture

Combine cottage cheese and milk. Add to the flour mixture stirring to form a soft dough. On alightly floured surface, divide dough into 12 parts. With palms, roll each part in pencil thin strips about 14" long. Cut in half . Bake 10 to 12 minutes or until golden. Remove to wire rack and cool.

Makes 24

ENJOY!

Strawberry Blueberry Cheesecake Muffins

This is ultra easy because you are going to start with a mix.

NEED:
Strawberry Cheesecake Muffin mix..any brand
Blueberries

Muffin tin to make 6 muffins.

The strawberries in the mix have been dried. So, to change the texture add about 1/ 3 cup of fresh blueberries. The juice from the fresh berries adds great extra flavor and moisture.

Follow the instructions on the package and then blend in the blueberries with a spoon.

Bake as directed. Cool completely on rack before serving.

ENJOY!

Killer Dark Chocolate Brownies

You can use regualr brownie mix if you like. I happen to be a fan of dark chocolate and it made this extra rich tasting.
NEED:
1 box of Brownie Mix ( Dark chocolate or regular)
1 cup mini marshmallows
1/4 cup chopped walnuts ( optional )
3/4 cup raspberry jam or preserves - lightly whipped with electric mixer

Make brownie mix as directed and blend in the marshmallows and nuts.

Grease or spray with cooking spray an 8 x 8 or 9 x 9 baking pan.

Pour 1/2 the batter and spread evenly in the pan. Top with raspberry mix and top that with the remaining brownie mix.
*** you will not taste a lot of the raspberry but it adds a bit of "something" to the dark chocolate and adds moisture to the brownies***
Bake at 350 degrees for 25 to 30 minutes. Done when inserted toothpick comes out clean.
Remove from oven and cool on wire rack. Cool completely before cutting.

The marshmallow makes these the richest tasting brownies you will ever have.

ENJOY!

Cheese Calzones

This is designed for your child to assist in the making. It is also a great adult meal.

NEED:
Pre made pizza crust ( either ready to go or canned )
3/4 cup Marinara Sauce
1 1/2 cups grated cheese
1 1/2 cups chopped broccoli crowns or 1 1/2 cups sliced precooked sausage

Divide the dough in half. With floured hands, press each half into a large oval, then switch to a rolling pin and roll it out until it measures about 6 by 9 inches.

Now your child can spoon sauce across the bottom half of each oval, leaving a 1-inch border uncovered. Then she should sprinkle on the cheese, followed by the broccoli pieces or sausage, dividing the toppings equally between the 2 calzones. TIP: Cut the broccoli into small pieces the steam in the baking calzone will cook it to just the right tenderness.

Use a fingertip to lightly moisten the entire edge of the dough with water, then fold the top over the side that's piled with toppings, matching up the edges. Pinch together the edges, making sure the layers stick. TIP: When sealing the calzones, pinch together the edges and give them a short roll to create a roped edge.

Transfer the calzones onto the baking sheet, spacing them well apart, and use a knife to poke 3 or 4 small steam vents in the top of each one. Let the calzones rest for 10 minutes while you heat the oven to 400°.

Bake the calzones on the center oven rack for about 30 minutes, until dark and crusty on the top and bottom. Slide the calzones onto a wire rack and let them cool for at least 10 to 15 minutes before slicing. Be careful the steam inside can be very hot.
Serves 4 to 6.

ENJOY!

Sandwich on a Stick

Sometimes you need a bit of creativity to get your child to eat. These are also great buffet pick ups for s simple get together.

NEED:
bread
cheese
lunch meat
grape tomatoes
lettuce
pickles
olive
Cut up cubes of bread, cheese, and lunch meat (we ordered 1/2-inch-thick slices of ham and turkey at the deli counter).

Slide the cubes onto a skewer with other foods your child likes,( or that adults would find compatible) such as a grape tomato, a piece of lettuce, a pickle, or an olive.

Set out a side of mayo or mustard for dipping.

ENJOY!

Antipasto Platter

Sometimes you just want something fast and easy. Maybe company stopped by, or its just to hot to cook or you are hungry but not THAT hungry..so..why not just a great little arrangement of things to munch on.

NEED:
1 container(s) (8-ounce) hummus
8 ounce(s) smoked mozzarella cheese, thickly sliced
4 ounce(s) thinly sliced salami
2 bunch(es) radishes with tops, trimmed
1 small bulb fennel, cut into thin wedges
2 large carrots, sliced diagonally
1/2 cup(s) mixed olives
Bread sticks and/or your favorite crackers

Spoon hummus into serving bowl. Arrange hummus and remaining ingredients on large tray or cutting board.

ENJOY!

Blanket Bites - Appetizers

NEED:

1 can refrigerated reduced-fat crescent rolls
About five lower-fat turkey franks or regular franks.

Preheat oven to 375 degrees.

Unroll roll dough; separate into eight triangles. Cut each triangle in half to make two triangles.

Cut each hot dog into three pieces, about 2 inches each (depending on the length of the hot dog)

Place each hot dog piece in the center of one of the small triangles of dough and wrap the dough around the hot dog. Place on nonstick baking sheet. Repeat with remaining crescent dough and turkey franks.

Bake for 11 to 13 minutes or until dough is golden brown.

Makes 16 Bites (8 servings).

ENJOY!

Easy Appetizer Recipe

NEED:

Ranch Dip and Veggies
1 envelope Hidden Valley Ranch Dip (1 ounce)
16-ounce container fat free (or light) sour cream , regular or fat free.
Assorted raw veggies: Try baby carrots, celery sticks, zucchini coins, jicama sticks, cherry tomatoes

Mix the ranch packet with 16 ounces of sour cream. If you have time, refrigerate dip for one hour before serving, to thicken and blend flavors.
Serve with assorted raw veggies.
Makes 8 servings of dip.

** TIP: If you are doing this to celebrate a sporting event- use food coloring to create the teams color. Or for a baby shower - pink or blue food coloring. Birthday party or other special event - the guest of honors favorite color, etc.

ENJOY!

EASY SLOW COOKER BUFFALO WINGS

NEED:

4 pounds chicken wings
3 tablespoons olive oil
3 tablespoons fresh minced garlic
1 large onion, chopped
2 jalapeno peppers, chopped
2 cups vinegar-based barbecue sauce
1/2 teaspoon crushed red pepper

Rinse chicken wings in cold water and pat dry. Place all ingredients in Slow Cooker.

Cover and cook on LOW for 6-7 hours.

Yield: 6-8 servings
Crock Pot Size: 3 quart

enjoy!

Buttermilk Onion Rings

NEED:

2 large Vidalia onions or other sweet onions
1 quart peanut oil ** use vegetable or canola oil if allergic to peanuts
2 cup(s) buttermilk
salt and freshly ground black pepper
4 cup(s) all-purpose flour
1/2 teaspoon cayenne powder

Peel the onions and slice them crosswise into 1-inch-thick slices. Separate each slice into individual rings, then remove the papery thin membrane covering the inside of each ring.

Heat the oil in a large, heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees F. Line a baking sheet with paper towels and set aside.

While the oil is heating, put the buttermilk in a large baking dish and season liberally with salt and pepper. Divide the flour between 2 large baking dishes and season each dish liberally with salt and pepper and 1/4 teaspoon of the cayenne.

Working in batches, dredge some of the onion rings in one of the dishes of flour and tap off the excess. Dip the rings in the buttermilk, allow excess to drain off, and then dredge the rings in the second dish of flour, making sure to coat the rings evenly. Tap off excess and transfer the batch of coated rings to the hot oil. Fry the rings, turning once or twice, until golden brown and tender, about 4 minutes. Remove with a mesh skimmer and drain on the baking sheet lined with paper towels. Season immediately with salt. Repeat until all of the rings have been cooked. Serve hot.

Shoestring Onion Rings: If you're not into big onion rings, make crisp, crunchy, thin onion rings. Peel 2 large Vidalia onions and cut crosswise into 1/4-inch-thick slices. Separate each slice into individual rings and then remove as many of the papery thin membranes covering the inside of each ring as you can. Proceed as for the recipe above.

ENJOY!

Freakishly Fantastic Baked Zucchini

NEED:
3/4 cup Fiber One Bran Cereal
1 tablespoon of dry ranch dressing or dip mix
1/2 teaspoon of garlic powder-divided
1/2 teaspoon of onion powder-divided
1/2 teaspooon of oregano-divided
salt and pepper to taste
1/4 cup fat free liquid egg substitute ( regular egg if you'd like)
2 large zucchini ( wash and cut off the ends )

In food processor or blender, place the cereal, dressing mix,1/4 teaspoon of garlic powder, onion powder,and oregano. Salt and pepper to taste. Grind to a bread crumb consistency. Pour mixture into a large bowl.

In another bowl combine egg substitue ( or beaten egg ) and the remaining onion powder, garlic powder and orgeno. Salt and pepper to taste and stir thoroughly.

Cut the zucchini into 1/2 inch wide circles. Blot away excess mositure.

Spray a large baking sheet with nonstick spary. Toss zucchini circles in egg mixture until evenly coated. Shake off excess egg mixture. Coat in the bread crumb mixture and lay flat on the baking sheet.

Oven at 350 degrees

Bake 10 minutes then turn and bake an additional 10 minutes or until outside is crispy.

ENJOY!

Black Bean Salsa

NEED:
3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish


In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

ENJOY!

Hummus in a Pita Pocket

This is from my on line friend, Robota. Very yummy and healthy and easy.

NEED:
1 16 oz can chickpeas or garbanzo beans **can used pre made hummus if you want.
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini *a paste of ground sesame seeds used in cooking
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
drain chickpeas and set aside liquid from can. combine remaining ingredients in blend or food processor. add 1/4 cup of liquid from cicpeas. blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus. add a small amount of olive oil in the well, garnish with parsley (optional).
serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears too dry.

ENJOY!