Sausage Corn Chowder in Italian Bread Bowl

Ok, it's been awhile since my last update. Today was the perfect day to try out a new recipe. The "spring" weather has been rainy, cold, and windy--great time for a comfort food dish. I don't know the WW points for this because I'm too lazy to figure them out right now.

Italian Bread Bowls
Ingredients
2 (.25 oz) packages active dry yeast
2.5 c. warm water (110 F)
2 tsp. salt
2 tbsp. vegetable oil
7 cups all purpose flour
1 tbsp. cornmeal
1 egg white
1 tbsp. water

Directions:
1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil, and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
5. Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
6. Bake in pre-heated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf, scoop out centers, leaving 3/4 inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Sausage Corn Chowder
Ingredients:
1 lb. bulk pork sausage
1 c coarsely chopped onion
4 c. peeled potatoes (1/2 inch cubes)
2 c. water
1 tsp. salt
1/2 tsp. dried marjoram
1/8 tsp. pepper
1 (15.25 oz) can whole kernel corn, drained
1 (14.75 oz) can cream-style corn
1 (12 oz) can evaporated milk

Directions:
1. In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram, and pepper
2. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn, and milk; heat through.

Cheesy Chicken Biscuit Cups

This recipe originally came from the Meals that Matter website

Ingredients

1 (7.5oz) can	Homestyle or buttermilk biscuits
1 5oz	Chicken breast, cooked and diced
1 can	Healthy request cream of chicken soup
2/3 cup	Shredded fat free cheddar cheese
1 tsp	Dried parsley flakes
1/4 tsp	Black pepper

Preparation

Place biscuits in muffin pan, pressing dough into the pan to form cups. In a bowl, combine chicken, soup, cheese, parsley, and pepper.

Mix well. Spoon mixture into cups. Bake at 400 for 12-15 minutes.

10 Servings...2Pts each

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

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.

Cranberry and Herb Turkey Burger (5 WW Pts)

Ingredients:
-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

Directions:

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

Halloween Brownies

Ok, I'll admit that my idea of "baking" usually means stirring up the contents of a package into a bowl and then dumping it into a pan and baking it in the oven for about 30 minutes. This recipe was a little more involved than that.

I wanted something with chocolate, relatively easy to make, and low in points. A quick search on WW and behold! I found it!

SCREAM! CHEESE HALLOWEEN SWIRL BROWNIES
Filling

2 packages (3 oz each) Fat Free cream cheese, softened
1 egg
1/4 cup sugar
4 drops red food color
4 drops yellow food color
1/2 teaspoon vanilla

Brownies

1 box Betty Crocker® Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil (I used vanilla fat free yogurt to reduce the points by 1)
1/4 cup water
2 eggs

Directions:
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside.
2. In large bowl, stir brownie ingredients until well blended. Spread 3/4 of brownie batter in pan. Spoon filling by tablespoonfuls evenly onto brownie batter. Spoon remaining brownie batter over filling. For marbled design, pull knife through batter and filling in wide curves; turn pan and repeat.
3. Bake 26 to 30 minutes or until set. Cool completely at room temperature, about 1 hour. Refrigerate at least 1 hour until chilled. For brownies, cut with plastic knife into 6 rows by 4 rows. Store covered in refrigerator.