Sunday, November 18, 2012

Chocolate chip cookie pizza

Ingredients

1 tube (18 ounces) refrigerated chocolate-chip cookie dough
1/2 cup raspberry preserves
1/4 cup multicolored candy-coated chocolate pieces
2 tablespoons peanuts, chopped
2 tablespoons shredded flake coconut

Directions

1 à Heat oven to 350 degrees F. Coat nonstick 12-inch pizza pan with nonstick cooking spray. Spread cookie dough out evenly in prepared pan, pressing with fingers to flatten.

2 àBake in 350 degrees F oven for about 17 minutes or until the cookie dough is lightly browned. Let cookie pizza cool completely in pizza pan on a wire rack.

3à To decorate: Spread raspberry preserves evenly over cookie pizza to within 1 inch of edge of pizza. Sprinkle chocolate pieces, peanuts and flake coconut evenly over the preserves. Cut the cookie pizza into 12 pizza-shaped slices.

Chili

mins Cook: 20 mins

1 pound lean ground beef
1/2 cup chopped green sweet pepper (1 small)
1/2 cup chopped onion (1 medium)
4 cloves garlic, minced
1 15 ounce can tomato sauce
1 15 ounce can red kidney beans, undrained
1 14 1/2 ounce can diced tomatoes, undrained
2 - 3 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
Shredded cheddar cheese (optional)
Chopped onion (optional)
Dairy sour cream (optional)
Crushed red pepper (optional)

Directions

1. In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.

2. Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.

Corn & Tomato Pasta Salad

Ingredients

1 1/2 cups bow-tie pasta

2 fresh ears of corn or 1 cup whole kernel frozen corn

1 cup shredded, cooked chicken

1 large tomato, seeded and chopped (about 3/4 cup)

1/4 cup olive oil

3 tablespoons vinegar

2 - 3 tablespoons pesto

1 tablespoon chicken broth or water

1/4 teaspoon salt

1/8 teaspoon pepper

Romaine leaves

2 tablespoons finely shredded Parmesan cheese

Snipped fresh basil

1. Cook pasta according to package directions. Drain pasta, rinse in cold water, and drain again. Meanwhile, if using fresh corn, cut the kernels off the cobs. Cook corn, covered, in boiling water for 10 minutes or until corn is tender; drain. (If using frozen corn, cook according to package directions; drain.) Let cool slightly.

2. In a large bowl combine pasta, corn, chicken, and tomato. In a screw-top jar combine the olive oil, vinegar, pesto, chicken broth or water, salt, and pepper. Cover and shake well. Pour over pasta mixture; toss gently to coat. Cover and chill for at least 2 hours or up to 24 hours. To serve, line a serving platter with romaine leaves. Arrange salad on romaine leaves. Sprinkle Parmesan cheese and basil over top. Makes 8 side-dish servings.

Make Ahead Tip Prepare salad. Cover and chill for at least 2 hours or up to 24 hours. Serve as directed.

grilled chicken w/ yogurt sauce

· 1 6 ounce carton plain low-fat yogurt

· 1/4 cup thinly sliced green onions

· 2 teaspoons snipped fresh mint

· 1/2 teaspoon ground cumin

· 1/4 teaspoon salt

· 1/8 teaspoon ground black pepper

· 1 cup chopped, seeded cucumber

· 4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)

· 1/8 teaspoon ground black pepper

1. In a medium bowl, combine yogurt, green onions, mint, cumin, salt, and 1/8 teaspoon pepper. Transfer half of the yogurt mixture to a small bowl; set aside. For cucumber-yogurt sauce: Stir cucumber into remaining yogurt mixture.

2. Sprinkle chicken breasts with 1/8 teaspoon pepper.

3. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling and brushing with reserved yogurt mixture for the last half of grilling. Discard any remaining yogurt mixture.

4. Serve chicken with the cucumber-yogurt sauce.

Ziti

Ingredients

· 1 ½ c. all purpose flour

· ¼ cup sugar

· 1 teaspoon baking powder

· ¼ teasp. Salt

· ¼ teasp. Baking soda

· 1/3 cup cold butter

· 1 egg slightly beaten

· ½ c sour cream

· 2 tablespoons milk

· 5 cups sliced strawberries

· 3 tablespoons sugar

· 1 whipped cream (recipe)

Preheat oven to 400 degrees F. Lightly grease a baking sheet; set aside. In a medium bowl combine flour, the 1/4 cup sugar, the baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl combine egg, sour cream, and milk. Add to flour mixture, stirring with a fork just until moistened.

2. Drop dough into 8 mounds onto prepared baking sheet. Bake for 12 to 15 minutes or until golden. Transfer to a wire rack and let cool.

3. Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar. Using a potato masher, mash berries slightly; set aside. To serve, split shortcakes in half; fill with strawberry mixture and whipped cream. Top with remaining sliced strawberries. Makes 8 shortcakes.

Strawberry Shortcake

Ingredients

· 1 ½ c. all purpose flour

· ¼ cup sugar

· 1 teaspoon baking powder

· ¼ teasp. Salt

· ¼ teasp. Baking soda

· 1/3 cup cold butter

· 1 egg slightly beaten

· ½ c sour cream

· 2 tablespoons milk

· 5 cups sliced strawberries

· 3 tablespoons sugar

· 1 whipped cream (recipe)

2. Drop dough into 8 mounds onto prepared baking sheet. Bake for 12 to 15 minutes or until golden. Transfer to a wire rack and let cool.

Lemon Veggie Couscous

Makes: 6 servings

1 1/4 cups reduced-sodium chicken broth

1 cup whole wheat couscous

¾ cup chopped zucchini

1/3 cup chopped onion

2 teaspoons olive oil

¼ cup chopped jarred roasted red sweet pepper

1 tablespoon snipped fresh oregano

2 teaspoons finely shredded lemon peel

ground black pepper

In a small saucepan, bring the chicken broth to boiling. Remove from heat; stir in whole wheat couscous. Cover and let stand 5 minutes. Meanwhile, in a medium skillet cook the zucchini and red onion in hot olive oil over medium heat for 3 to 5 minutes or until tender. Add zucchini mixture to couscous along with the roasted red sweet pepper, oregano, and lemon peel. Season to taste with freshly ground black pepper.

peanut butter truffle brownies

Brownie Base

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and egg called for on brownie mix box

Filling

1/3 cup butter, softened

1/3 cup creamy peanut butter

1 1/3 cups powdered sugar

1 1/2 teaspoons milk

Topping

¾ cup semisweet chocolate chips

3 tablespoons butter

· 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make brownies as directed on box. Cool completely, about 1 hour.

· 2 In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

· 3 In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 6 rows by 4 rows. Store covered in refrigerator.