Cream together:
1 C butter
1 C sugar
1 C brown sugar, firmly packed
2 eggs
1 tsp vanilla
Combine:
2 1/4 C flour
3/4 C unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
Gradually add to the butter mixture.
Let the dough sit in the fridge for at least 1 hour before baking the coolies. Wrap each Rolo with with the chocolate cookie dough and roll into a ball. Roll each ball in sugar to coat, and place on a baking sheet.
Bake at 375 degrees for 7-10 minutes.
Wednesday, November 24, 2010
Saturday, November 13, 2010
Cheesy Chicken and Artichoke Soup
2 chicken breasts
1 yellow onion, chopped
enough red wine/apple juice to cover the chicken in a sauce pan
Brown the onion until tender in the sauce pan. Add uncooked chicken breasts and cover with liquid. Simmer slowly until chicken is cooked through. Discard liquid. Cool chicken and chop into bite size pieces. Add the chicken to:
1 can condensed cream of celery soup
1 can condensed cream of chicken soup
1 can artichoke, chopped (not the marinated kind)
1/2 lb. Velveta cheese with jalapenos
1 can evaporated milk or an equal amount of half and half
2 1/2 cups chicken broth
Mix all ingredients together. Stir frequently until heated through. Watch the mixture does not burn on the bottom. Can be made or served warm out of a crockpot.
1 yellow onion, chopped
enough red wine/apple juice to cover the chicken in a sauce pan
Brown the onion until tender in the sauce pan. Add uncooked chicken breasts and cover with liquid. Simmer slowly until chicken is cooked through. Discard liquid. Cool chicken and chop into bite size pieces. Add the chicken to:
1 can condensed cream of celery soup
1 can condensed cream of chicken soup
1 can artichoke, chopped (not the marinated kind)
1/2 lb. Velveta cheese with jalapenos
1 can evaporated milk or an equal amount of half and half
2 1/2 cups chicken broth
Mix all ingredients together. Stir frequently until heated through. Watch the mixture does not burn on the bottom. Can be made or served warm out of a crockpot.
Vegetarian Chili
1 Tbls. olive oil
1 large yellow or white onion, chopped
1 Tbls. garlic, chopped
1 28 ounce can diced fire roasted tomatoes, very important do not substitute for other kinds of tomatoes MUST BE FIRE ROASTED
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. red chili flakes, optional (I did not use)
3 15.5 ounce cans beans, chickpeas, kidney, black and/or white beans or 4 1/2 cups cooked beans
4 cups fat free, low sodium chicken or vegetable broth (I used Knorr vegetable bullion cubes, 2 reconstituted with 4 cups boiling water)
1/4 cup chopped cilantro
3 cups baby spinach leaves or 3 cups torn kale leaves (I used spinach, a great way to use spinach on the verge of going bad)
In a large sauce pan (4 quart), heat the oil over medium-high heat. Add onion and cook about 5 minutes, until softened but not browned. Add garlic and cook 1 minute longer. Do not brown the garlic.
Add the tomatoes, cumin, chili powder and chili flakes (optional). Simmer 5 minutes. Add 3 cups (2 cans) of the beans and 3 1/2 cups of the broth and bring to a boil. Reduce to a simmer. (I dumped all 3 cans of beans and broth into the stew and ladeled out 2 cups (1 1/2 plus 1/2 cups seen next step) of the mixed beans, tomatoes, broth etc. into the blender eliminating the need to save some back when dumping. I then added the cilantro to this mixture and purred.)
Meanwhile, place remaining 1 1/2 cups beans and 1/2 cup broth in a food processor or blender. Add the cilantro and puree or blend until smooth. Add the puree to the stew. Just before serving add the greens and stir until wilted. Serve hot. Makes 10 1 cup servings. From "The Biggest Loser: 6 Weeks to a Healthier You" (cookbook by Rodale)
Nutrition information per serving: 160 calories, 8 grams protein, 26 grams carbohydrates, 3 grams fat, 0 mg cholesterol, 7 grams fiber, 300 mg sodium (to further reduce sodium, I used low salt beans)
1 large yellow or white onion, chopped
1 Tbls. garlic, chopped
1 28 ounce can diced fire roasted tomatoes, very important do not substitute for other kinds of tomatoes MUST BE FIRE ROASTED
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. red chili flakes, optional (I did not use)
3 15.5 ounce cans beans, chickpeas, kidney, black and/or white beans or 4 1/2 cups cooked beans
4 cups fat free, low sodium chicken or vegetable broth (I used Knorr vegetable bullion cubes, 2 reconstituted with 4 cups boiling water)
1/4 cup chopped cilantro
3 cups baby spinach leaves or 3 cups torn kale leaves (I used spinach, a great way to use spinach on the verge of going bad)
In a large sauce pan (4 quart), heat the oil over medium-high heat. Add onion and cook about 5 minutes, until softened but not browned. Add garlic and cook 1 minute longer. Do not brown the garlic.
Add the tomatoes, cumin, chili powder and chili flakes (optional). Simmer 5 minutes. Add 3 cups (2 cans) of the beans and 3 1/2 cups of the broth and bring to a boil. Reduce to a simmer. (I dumped all 3 cans of beans and broth into the stew and ladeled out 2 cups (1 1/2 plus 1/2 cups seen next step) of the mixed beans, tomatoes, broth etc. into the blender eliminating the need to save some back when dumping. I then added the cilantro to this mixture and purred.)
Meanwhile, place remaining 1 1/2 cups beans and 1/2 cup broth in a food processor or blender. Add the cilantro and puree or blend until smooth. Add the puree to the stew. Just before serving add the greens and stir until wilted. Serve hot. Makes 10 1 cup servings. From "The Biggest Loser: 6 Weeks to a Healthier You" (cookbook by Rodale)
Nutrition information per serving: 160 calories, 8 grams protein, 26 grams carbohydrates, 3 grams fat, 0 mg cholesterol, 7 grams fiber, 300 mg sodium (to further reduce sodium, I used low salt beans)
Tuesday, March 2, 2010
PTSA Salad
Dressing:
½ cup sugar
1 teaspoon dry mustard
1 teaspoon paprika
½ tsp. salt
1 teaspoon celery seed
1/3 cup honey
1/3 cup red wine vinegar
1 teaspoon chopped dry onion
1 tablespoon lemon juice
1 cup canola oil
Mix well and add to spinach, mixed greens, strawberries, blueberries, dried cherries, mandarin oranges and feta cheese. You can also add grilled chicken to make this a main dish.
½ cup sugar
1 teaspoon dry mustard
1 teaspoon paprika
½ tsp. salt
1 teaspoon celery seed
1/3 cup honey
1/3 cup red wine vinegar
1 teaspoon chopped dry onion
1 tablespoon lemon juice
1 cup canola oil
Mix well and add to spinach, mixed greens, strawberries, blueberries, dried cherries, mandarin oranges and feta cheese. You can also add grilled chicken to make this a main dish.
Thursday, February 11, 2010
Stackos
{Stackos}
(formerly known as Okinawa Tacos)
From Maren Durham by way of Mary Durham
Individual Family Size recipe:
2 cans Hormel chili without beans or ¼ tsp. chili seasoning and 2 cans tomato sauce
1½ cups brown gravy (use brown gravy mix and follow directions for 1½ cups)
1 onion
1 lb. hamburger
1 pkg. taco seasoning or ¼ cup taco seasoning
Recipe for 30 people:
# 10 can tomato sauce
1 ¼ cup chili seasoning
6 cups brown gravy
4 onions
5 lbs. ground beef
1 cup taco seasoning
Chop onion and cook with ground beef. Drain grease from cooked meat. Mix all other ingredients together. Put in a large oven safe pot and cook at 250 degrees for a couple of hours.
Serve with:
Sticky white rice
Shredded lettuce
Shredded cheddar cheese
Chopped tomatoes
Sour cream
Guacamole
(formerly known as Okinawa Tacos)
From Maren Durham by way of Mary Durham
Individual Family Size recipe:
2 cans Hormel chili without beans or ¼ tsp. chili seasoning and 2 cans tomato sauce
1½ cups brown gravy (use brown gravy mix and follow directions for 1½ cups)
1 onion
1 lb. hamburger
1 pkg. taco seasoning or ¼ cup taco seasoning
Recipe for 30 people:
# 10 can tomato sauce
1 ¼ cup chili seasoning
6 cups brown gravy
4 onions
5 lbs. ground beef
1 cup taco seasoning
Chop onion and cook with ground beef. Drain grease from cooked meat. Mix all other ingredients together. Put in a large oven safe pot and cook at 250 degrees for a couple of hours.
Serve with:
Sticky white rice
Shredded lettuce
Shredded cheddar cheese
Chopped tomatoes
Sour cream
Guacamole
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