Friday, November 28, 2008

Maple Glazed Sweet Potato and Sausage

Thomas and Katie served this at a Tuesday Night Dinner some time ago, I think maybe last fall. It was a small turn out that night. But boy do I remember this recipe. Honestly, I think I was the only one that liked it. I don't know why others didn't, it was great!

Prep Time: 17 minutes; Cook Time: 12 minutes; Serves 14
2 large sweet potatoes, peeled and cut into 1/2 to 3/4 inch cubes
3 tbsp. butter
1 lb. smoked sausage, cut into 1/2 inch pieces
1 medium onion, halved crosswise and cut into thin wedges
1 large apple, peeled, cored, and diced
1/4 cup maple syrup
2 tbsp. packed brown sugar
1/2 tsp. salt
1/4 tsp. nutmeg (optional)
1/8 to 1/4 tsp. ground red pepper or cayenne

  1. Bring 1 inch water and 1/2 teaspoon salt to boiling in Dutch oven or large saucepan. Add potatoes; return to boiling. Cover and cook over medium heat 3 to 5 minutes, or until potatoes are fork-tender. Drain well.
  2. Meanwhile, melt butter in large skillet over medium heat. Add sausage, onion, and apple. Cook and stir 5 minutes. Stir in maple syrup, brown sugar, salt, nutmeg, and red pepper, mixing well.
  3. Stir in sweet potatoes, stirring to coat. Cook over medium heat, stirring frequently, until lightly glazed.
Per serving: 163 calories, 3g fat, 7mg cholesterol, 146mg sodium, 32g carbohydrates, 2g protein, 4g fiber.

Recipe compliments of Wal-Mart where Thomas found it. He then passed it down to me since I liked it so much.

Tuesday, November 25, 2008

Tortellini Salad

Around the house, this is known as Aunt Megan's Tortellini Salad. She's the one that used it most often. And she's the one that guarded the recipe like it was her first born child. So...with that, here it is!

1 pkg (12 oz.) tortellini (cheese is best)
3 tablespoons red wine vinegar
1 teaspoon dried basil
1 teaspoon dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
1/2 cup olive oil
1/4 cup finely chopped parsley
1 sweet red bell pepper, cut in strips
3 oz. dry salami, cut in strips
2 tablespoons pine nuts
2 tablespoons grated parmesan cheese

  1. Cook tortellini, drain, rinse with cold water and drain again. Set aside.
  2. In a large bowl mix vinegar, basil, mustard, salt, pepper, and garlic. Using a whisk or fork, gradually beat in oil until well combined.
  3. Lightly mix in tortellini, parsley, salami, bell pepper, pine nuts and cheese. Cover and refrigerate for 1 hour or longer.
FYI... I always end up having a couple "tester" bites before it goes in the fridge.

Monday, November 24, 2008

Peanut Butter Brownie Cookies

Oh man! These cookies are the bomb! I made them once and they disappeared quickly! In my opinion, chocolate and peanut butter are the world's greatest food combination, so my eyes perk up anytime I see a recipe containing both.

1 (19.5 oz.) box of classic traditional fudge brownie mix
1/4 cup butter, melted
4 oz. cream cheese, softened
1 egg
1 cup powdered sugar
1 cup creamy peanut butter
1/2 (16 oz.) can chocolate fudge frosting

  1. Heat oven to 350F. In a medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blened (dough will be sticky).
  2. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet to make 24 cookies; smooth edge of each to form round cookie.
  3. In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls of peanut butter mixture into 24 calls. Lightly press 1 ball into center of each ball of dough.
  4. Bake at 350F for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
  5. Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.
Makes 24 cookies.

1 cookie = serving: Calories 260, Total Fat 13g, Fiber 0g

Recipe from Pillsbury

Saturday, November 15, 2008

Healthy Chocolate Chip Cookies

The recipe is pretty simple... Follow whatever current chocolate chip cookie recipe you have. Me? I tend to always make the recipe that's on the chocolate chip bag.

But here's the difference...
  • Instead of all-purpose flour, use whole wheat flour.
  • Instead of butter, use half butter and half unsweetened applesauce.
Bake as normal.

Now, when I made these, I substituted the WHOLE amount of flour with whole wheat. But as I put the first sheet into the oven I read on the bag that when substituting, use half all-purpose and half whole wheat. Maybe it would have made a difference. Maybe not. The cookies were still really good. There was a slight flavor difference, but only if you really knew that there should be.

These cookies also froze and shipped well. I sent a majority of the batch to Alaska where Dennis and his kids gobbled them up.

Here you have, as my dad called them, Poop Pounder Chocolate Chip Cookies. Very high in fiber! 3 grams per 1/4 cup of flour...

Saturday, November 8, 2008

Amy's Pumpkin Dip

While in college I worked for the Alumni Office. We had a little gathering and one of my co-workers, Amy, brought this dip. Oh my. I think I feel in love! I haven't made it in awhile, but I think I just might have to this fall season.
1 large can pumpkin
4 cups powdered sugar
2-8 oz. cream cheese (soften in microwave)
2 tsp. cinnamon
1 tst. ginger
2 bags Ginger Snaps

Mix and serve. Ginger snaps are for dipping.

Excellent chilled.
Good to cut recipe in half!

Thursday, November 6, 2008

Chocolate Marshmallow Bars

3/4 c. butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
1 1/3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
3 tbs. baking cocoa
1/2 c. chopped nuts (optional)
4 c. mini marshmallows
1 1/3 c. chocolate chips
3 tbs. butter
1/3 c. peanut putter
2 c. rice cereal

Cream butter and sugar. Add eggs and vanilla. Beat until fluffy. In a separate bowl combine flour, baking powder, salt, and cocoa. Add to cream mixture. Stir in nuts. Spread in a greased jelly roll pan. Bake at 350F for 15-18 minutes. Sprinkle marshmallows evenly over cake. Return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over the cake. Cool.

For topping, combine chocolate chips, butter, and peanut butter in a small saucepan. Cook over low heat, stirring constantly until melted and well blended. Remove from heat. Stir in cereal. Spread over cake and marshmallows. Chill.

Makes about 3 dozen.

Tuesday, November 4, 2008

Ooey Gooey Brownies

This is always a crowd pleaser! My mom got the recipe from someone a few years ago. Now we make it all the time. Caution, very rich. Tip, best if brownies are under cooked by just a little.

Bake a box of brownies as directed. (Any kind. Whatever kind you want.)

Melt together:
2 c. chocolate chips
1 tablespoon butter
1 can sweetened condensed milk (I love this stuff!)

Spread melted stuff on warm brownies. Sprinkle with topping (nuts, assorted chips, candy pieces, whatever your heart desires) and marshmallows.

Bake at 350F until marshmallows are golden.

(The note at the bottom of my recipes says, "Tell your mom how much you love her." Then my Kaitlin added, "& your sister!"