Monday, December 24, 2007

Apple Crumb Pie

I made this pie for Thanksgiving and everyone raved about it, so I'm making it again for Christmas!

9 inch unbaked pie shell
6 cups pared, sliced apples (5-7 apples--I use McIntosh)
1 c. sugar
1 tsp. cinnamon
3/4 c. flour
1/3 cup butter

Placed sliced apples in unbaked pastry shell. Combine 1/2 cup of the sugar with cinnamon; sprinkle over apples. Combine remaining 1/2 cup sugar with flour; cut into butter until crumbly. Sprinkle crumb mixture over apples. Bake at 400 for 40 minutes or until apples are tender. Cool.

Cookie Extravaganza Part 2

So I've been baking up a storm. Seriously, I don't know what got into me. I must be channeling Martha Stewart or something because this is so atypical of me.

Best Big Fat Chocolate Chip Cookies (also known as the "BBFCCCs" on TheNest
2 c. all purpose flour
.5 tsp baking soda
.5 tsp salt
3/4 c. unsalted butter, melted
1 c. packed brown sugar
.5 cup white sugar
1 tbsp. vanilla extract
1 egg
1 egg yolk
2 c. semisweet chocolate chips (I used one cup of Reese's peanut butter chips and 1 cup of Hershey's dark chocolate chips)

Preheat oven to 325 degrees. Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda, and salt; set aside
In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 c. at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Red's Ultimate M&M's Brand cookies
1 cup (2 sticks) softened butter
.5 cup granulated sugar
.5 cup light brown sugar
1 large egg
1 tsp. vanilla extract
2 cups all purpose flour
.5 tsp baking soda
1/8 tsp. salt
1 12 oz. package of M&Ms (since it's Christmas, I used the red and green kind--ain't I festive?)
3/4 cup chopped nuts (optional)

Preheat oven to 350. In large bowl cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda, and salt; blend into creamed mixture. Stir in M&Ms. Drop by heaping tablespoonsful about 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container

Makes about 3 dozen

Saturday, December 22, 2007

Cookie Extravaganza

It's Christmas time and I want cookies!!! I have to admit that I've never made cookies myself other than those "place and bake" types, so it was imperative to find some easy recipes for this cookie baking virgin ;)

I have 3 recipes to share and they are NOT WW friendly!!! Drink extra water, run a few laps around the block, and take some fiber tablets to counteract all the taste testing you'll be doing with these recipes.

Easy Peanut Butter Cookies
*The word "easy" is in the title for a reason!*

1 c. peanut butter (I used creamy)
3/4 c. white sugar
1 egg

Preheat oven to 350 degrees. Combine ingredients in a bowl. Roll cookies into 1" balls and place on an ungreased cookie sheet. Press down with a fork to flatten. Bake for 10-12 minutes or until edges are brown.

*If the dough looks too runny, just add a bit more sugar. The dough should be stiff.*

Quaker Oats Oatmeal Raisin Cookies

I guess you could search high and low for another, comparable oatmeal raisin cookie recipe, but why bother? This one is awesome!

2 sticks butter, softened
1 c. firmly packed brown sugar
1/2 c. white sugar
2 eggs
1 tsp. vanilla
1.5 c. all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (optional)
3 c. Quaker Oats (quick or old-fashioned, uncooked)
1 c. raisins

Preheat oven to 350. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Makes about 4 dozen.

Almond White Chocolate Chunk Cookies
*So rich and good, serve with a glass of milk*

2 sticks butter, softened
1.5 c. sugar
2 eggs
1.5 tsp. pure almond extract
2.25 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
8 oz. white baking chocolate, coarsely chopped (or you can use the morsels)
6 oz. slivered almonds

Beat butter and sugar in large bowl with mixer on medium until light and fluffy. Add eggs and extract; beat until well blended. Mix flour, baking soda, and salt. Gradually beat into butter mixture until well mixed. Stir in chocolate and almonds. Drop by heaping tablespoonfuls 1 inch apart onto ungreased baking sheets. Bake in 375 degree oven for 10 minutes or until edges are lightly browned. Let stand for 2 minutes on cooking sheets before transferring to wire racks to cool.

Tuesday, December 11, 2007

Cranberry and Herb Turkey Burger (5 WW Pts)

-6 tablespoons whole wheat couscous
-1/2 c. boiling water
-2 tablespoons extra-virgin olive oil (I omitted this, but it might help the burger hold up better)
-1 small onion, finely chopped
-1 stalk celery, minced (I omitted this)
-1 tablespoon chopped fresh thyme (I used ground)
-1.5 teaspoon chopped sage (I used ground)
-1/2 tsp. salt
-1/2 tsp. pepper
-1 can whole cranberries (or you can use 1/4 c. dried cranberries, finely chopped)
-1 pound 93% lean ground turkey

  1. Place couscous in a large bowl. Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes. If grilling the burgers, preheat grill to medium-high.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery; cook, stirring, until softened, about 3 minutes. Add thyme, sage, salt and pepper; cook until fragrant, about 20 seconds more. Transfer the mixture to the bowl with the couscous, add cranberries and stir to combine. Let cool for 5 minutes. Add turkey and stir until combined; do not over mix. Form the mixture into 6 patties.
  3. To cook on the stove top: Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the patties, reduce heat to medium, and cook for 4 minutes. Turn and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more. (An instant-read thermometer inserted in the center should read 165 degrees F.) To grill: Oil the grill rack (see Tip) and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them. Serve immediately (I put them on whole wheat hamburger buns)
Yield: 6 servings