Sunday, July 17, 2016

Chocolate Crinkles

cups all-purpose flour, spooned and leveled
¾ cup unsweetened cocoa powder (preferably Dutch process)
teaspoons baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
1 cup light brown sugar
2 large eggs
¼ cup confectioners’ sugar


  1. Heat oven to 350° F. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  2. With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.
  3. Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until the cookies are firm and the tops crack, 13 to 15 minutes.
  4. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Friday, May 13, 2016

Parmesan Chicken

What You'll Need:
  • 1/3 cup Italian-seasoned bread crumbs
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 boneless, skinless chicken breasts
  • 1 egg, lightly beaten
  • 1 tablespoon olive oil
  • 1 1/2 cups pasta sauce
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
What To Do:
  1. Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray. In a small bowl, combine bread crumbs, flour, salt, and cayenne pepper; set aside.
  2. Place chicken between 2 sheets of heavy-duty plastic wrap, and using a meat mallet or rolling pin, flatten to 1/4-inch thickness. Dip each chicken breast in egg, then coat with bread crumb mixture.
  3. In a large skillet over medium heat, heat oil; add chicken and cook 3 minutes on each side, or until golden.
  4. Place chicken in a single layer in baking dish. Top evenly with pasta sauce and cheeses.
  5. Bake 10 minutes, or until cheese is melted.


Pizza Stuffed Squash

What You'll Need:
  • 1 spaghetti squash, cut in half and seeds removed
  • 2 teaspoons olive oil, divided
  • 1 1/2 teaspoon garlic powder, divided
  • 1/4 teaspoon black pepper
  • 1/4 cup onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1 cup fresh mushrooms, sliced
  • 1/2 cup pizza sauce
  • 1/4 cup low-fat shredded mozzarella cheese
  • 6 slices pepperoni
What To Do:
  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  2. Brush the inside of each squash with 1/2 teaspoon of olive oil. Sprinkle with 1/2 teaspoon of garlic powder and black pepper. Place the squash cut-side-down on baking sheet. Bake for 45 minutes.
  3. Meanwhile, in a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the onion, bell pepper, mushrooms, and remaining garlic, and cook for 6 to 8 minutes, or until vegetables are tender, stirring occasionally. Stir in pizza sauce.
  4. Spoon the mixture evenly into the cavity of the squash. Sprinkle with cheese, then top with pepperoni. Bake for 8 to 10 minutes, or until heated through.

Sunday, February 14, 2016

Chocolate Mousse


2 1/2 cup chocolate chocolate chip cookies
2 1/2 cup nilla wafers
1 1/2 stick butter, melted

Press into springform pan and chill


18 oz. semi sweet chocolate chips
1 1/2 squares Baker's unsweetened chocolate
3 whole eggs
6 separated eggs
1 tsp. vanilla
3 3/4 cup heavy whipping cream

Meal all chocolate and then remove from heat and let cool slightly so eggs won't cook when they are added. Beat in 3 whole eggs,  then beat in 6 egg yoke, one at a time. Add vanilla

In a separate bowl, beat egg whites until they form a peak. Then fold into chocolate mixture. Whip 3 cups heavy cream and fold into chocolate mixture. Spoon into springform pan and chill. Top with 3/4 cup of whipped cream if desired before serving.

Saturday, October 31, 2015

Baked Ziti with Sausage


12 ounces uncooked ziti pasta
4 ounces pancetta or bacon, diced
1 large onion, chopped $
Click to see savings

3 garlic cloves, chopped
1 (1-lb.) package ground Italian sausage
1 cup dry red wine $
1 (28-oz.) can crushed tomatoes
1/2 cup firmly packed torn fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon dried crushed red pepper
1 cup ricotta cheese
1 (8-oz.) package shredded mozzarella cheese, divided
Vegetable cooking spray
1/2 cup grated Parmesan cheese  


1. Preheat oven to 350°. Prepare ziti according to package directions for al dente.
2. Meanwhile, cook pancetta in a large skillet over medium-high heat 3 minutes. Add onion and garlic, and sauté 3 minutes or until onion is tender. Add sausage, and sauté 5 minutes or until meat is no longer pink. Add wine, and cook 3 minutes. Stir in tomatoes and next 3 ingredients. Reduce heat to low, and cook, stirring occasionally, 3 minutes.
3. Stir ricotta and 1 cup mozzarella cheese into hot cooked pasta. Lightly grease a 13- x 9-inch baking dish with cooking spray. Transfer pasta mixture to prepared dish, and top with sausage mixture. Sprinkle with Parmesan cheese and remaining 1 cup mozzarella cheese.
4. Bake at 350° for 25 to 30 minutes or until bubbly.

Tuesday, July 21, 2015


3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve

Wednesday, January 21, 2015


1/2 cup all-purpose flour
1 1/4 cups water
2 eggs, beaten
2 tablespoons butter, melted


  • In medium bowl, stir together Krusteaz Buttermilk Pancake Mix and flour.
  • Add water gradually, stirring until smooth.
  • Add eggs and butter and continue to stir until smooth.
  • Preheat a lightly greased 5 to 6-inch frying pan or crêpe pan over medium-high heat.
  • Spoon 2-3 tablespoons batter into center of frying pan.
  • Tilt to coat bottom of pan evenly.
  • Just a thin layer of batter should cover the pan.
  • Cook crêpes until delicately browned; turn and cook lightly on other side.
  • Serving Ideas: For breakfast, fill with fresh or frozen (thawed and drained) berries. Roll up and sprinkle with powdered sugar. For dinner, fill crêpes with chopped spinach and ricotta cheese. Roll up and top with marinara sauce. Sprinkle with grated mozzarella cheese and place under broiler until bubbling hot.