Monday, July 19, 2010
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter, room temperature
1/2 cup creamy peanut butter
1 tsp. vanilla
11/2 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
30 mini Snicker's candy bars
In a large bowl combine sugar, brown sugar, butter and peanut butter. Add vanilla and egg. Combine flour, baking powder, baking soda and salt. Add to the peanut butter mixture. Shape dough around a Snickers, covering completely (without having too much more dough).
Bake on an ungreased cookie sheet at 350 degrees for 12 minutes. Cool 1 minute on sheet then remove to cooling rack.
Saturday, July 17, 2010
carton of cream cheese (sorry, no low fat stuff)
1 stick or 1/2 cup of butter (whatever makes you feel better.)
1 cup of powdered sugar
3 T brown sugar
1/4 tsp vanilla
1 cup of mini chocolate chips (I wish I would have used more)
a bag of toffee chips
Soften butter and cream cheese to room temperature. Cream butter and cream cheese together. Add powdered sugar brown sugar and vanilla. Stir in chocolate chips. Cover and chill in fridge until firm. Wrap in plastic and shape into a ball. Chill again. Roll in toffee chips. (I didn't use the whole bag, *gasp* you could also use chopped pecans)
I served with honey teddy grahams and chocolate teddy grahams and those were good but I LOVED it with the pretzel sticks.
I used a box brownie recipe
For cheesecake batter
• 8 ounces cream cheese, well softened
• 1/3 cup sugar
• 1 large egg yolk
• 1/4 teaspoon pure vanilla
Make brownie batter:
Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.
Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.
Make cheesecake batter and bake brownies:
Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.
Bake as directed on box, about 55 minutes.
Serve warm or at room temperature.
1 lb. Velveeta cheese
1 can Rotel tomatoes
1 can Hormel no-bean chili
Cube cheese and melt in a medium pot over low heat, stirring often. When cheese is melted, add Rotel tomatoes and chili. Heat until nice and hot, and serve warm!
1 large can diced tomatoes
1 garlic clove, minced
1/4 (large) yellow onion (or half of a small)
1 small bunch of cilantro
Salt, to taste
Put tomatoes, garlic, onion, and cilantro in blender and blend to desired consistency. Add juice from lime and salt, until the desired taste is achieved! Best with Tostito's Hint of Lime chips.
Spicy Salad Dressing:
1 1/4 c. fat-free sour cream
3/4 c. picante sauce
1/2 tsp. chili powder
1/2 tsp. cumin
In a medium bowl, combine all ingredients. Refrigerate to allow flavors to blend.
2-3 c. chicken, cooked and diced (leftover grilled chicken works well)
1 c. tomatoes, diced
3/4 c. green onion, diced
1 (11oz.) can whole kernel corn, drained
1/2 c. canned black beans, rinsed and drained
3/4 c. reduced-fat Mexican cheese, shredded
8 c. salad greens
Fat-free tortilla chips, optional.
In a medium bowl combine chicken, tomatoes, green onions, corn, black beans and cheese. Gently stir. Serve over salad greens. Top with Spicy Salad Dressing and serve with tortilla chips if desired.