Monday, March 31, 2008

Chocolate Peanutbutter Cup Cookies

Oh! My! These cookies are so good, I can't even believe that they were made by me!
I've been dying to try this recipe from
It was even better than I could have imagined. You HAVE to try this one!

Chocolate Peanut Butter Cup Cookies
3/4 c. sugar
3/4 c. brown sugar
1 c. butter
3/4 c. Peanut butter

2 eggs
1 t. vanilla

2 1/3 c. flour
1/3 c. cocoa
1 t. soda

1c. peanut butter chips
1c. chocolate chips
10 peanut butter cups cut into chunks

Cream butters and sugars. Add eggs one at a time. Add vanilla. Mix. Add dry ingredients. Combine. Add chips and peanut butter cups, combine gently.
Bake at 350 degrees for 8-10 minutes.

Friday, March 21, 2008

Frosted sugar cookies

Each year for Easter, we make frosted sugar cookies. I usually use my Mom's recipe, but decided to try another this year. They are terrific! The recipe was from Adamswife on the WC food board. Her blog is
Thanks Carrie!

Frosted Sugar Cookies
3/4 c. margarine
1 c. sugar
1 t. vanilla
2 eggs
2 1/2 c. flour
1 t. salt
1 t. baking powder

Cream margarine and sugar. Add vanilla and egg. Add dry ingredients. Chill overnight. Roll 1/4" thick. Bake at 400 degrees for 8-10 minutes (Our oven is hot, so they only took 5 minutes in our oven)

1 t. vanilla
1 stick butter
4 c. confectioner's sugar
1 T. Milk (I added an additional 1T.)

Tuesday, March 18, 2008

Open-faced Salmon Sandwich

This is a recipe I concocted about a year ago, and I've since made it several times. Since it is starting to warm up- I felt like something summery for dinner tonight. We knew Greta liked salmon, but discovered tonight that she LOVES capers! Here it is!


Open faced Salmon Sandwich

1-1.5 lb. fresh salmon


1/2 c. olive oil

1/4 c. fresh lemon juice

1/2 c. soy sauce

3 T. balsamic vinegar

1 T. mustard

1 t. salt

1 t. pepper

2 T. Worchestershire

12 or so garlic cloves, crushed

Garlic Lemon Mayo:

1/3 c. mayo

Juice of 1/2 lemon

1-3 garlic cloves (I use 3) pressed in garlic press

Ciabatta bread


Sliced tomato

capers and lemon wedges to garnish

Whisk marinade ingredients together and place in zip-lock bag. Add salmon and refrigerate to marinate. 30 minutes to 24 hours. Turn oven to broil and broil salmon until dark on top and meat is done to your preference about 10-15 minutes depending on thickness of fish.

While salmon is broiling, combine mayo, garlic and lemon juice. Mix well. Toast ciabatta pieces and spread with mayo mixture. Top with romaine, tomato, salmon and capers. Squeeze fresh lemon juice on right before serving.

Sunday, March 16, 2008

Mandi's Lasagna


My friend Mandi, brought over a lasagna for us after Miles was born. She is a very health conscious cook and I must say it was the best lasagna we’ve ever had. I don’t ever make lasagna because Joe doesn’t like it, but we both LOVED this recipe and it’s not too bad for you! Mandi said reduced fat or fat free products can be used for any of the dairy. I’ve noted below how I prepared it. Thanks Mandi!

Mandi’s Lasagna

1 pkg. whole wheat lasagna

1lb. lean ground turkey or beef

1 container spaghetti sauce

2 sm. cans Hunts Italian tomato sauce

1 pkg. reduced fat cream cheese

8 oz (1 c.) fat free cottage cheese

1/4 c. fat free sour cream

2 c. shredded mozzarella

Boil pasta in salted water. Brown meat in skillet. Season with Italian seasoning, salt and pepper. Combine meat with spaghetti and tomato sauce. In separate bowl, combine cream cheese, cottage cheese and sour cream. Mix well. When pasta is done, place in bottom of 9×13 pan, spread 1/2 cheese mixture, then 1/3 meat mixture, repeat pasta, cheese, then meat. Finally, repeat pasta, meat and top with shredded mozzarella. Bake at 350 for 25-30 minute or until cheese is bubbly.

Friday, March 14, 2008

Ultimate Ginger Cookie

If you like ginger snaps- you'll adore this recipe! This is Ina Garten's recipe from Barefoot Contessa at Home. AMAZING!!!

Ultimate Ginger Cookie

2 1/2 c. flour
1 t. soda
2 t. ground cinnamon
1 1/2 t. ground cloves
1/2 t. ground nutmeg
1/2 t. ground ginger
1/4 t. salt
1 c. dark brown sugar, packed
1/4 c. vegetable oil
1/3 c. molasses
1 egg
1 1/4 c. chopped crystallized ginger
granulated sugar, for rolling the cookies

Preheat oven to 350 degrees.
In large bowl, sift flour baking soda, spices and salt.
In separate bowl, beat brown sugar, oil and molasses on medium speed. Turn to low and add egg, beat for one more minute. With mixer on low, slowly add dry ingredients. When combined, add crystallized ginger and stir. Roll dough into 2" balls. Lightly flatten. Press both sides in granulated sugar. Bake approx. 13 minutes. Cookies will be cracked on top and soft inside.

Chocolate Angel Food Cake

This is one of the best cake recipes I've found. It is from the Better Homes and Gardens Cook book. I usually make this with peanut butter frosting, but have come to realize that it is still delicious with no frosting at all. Unlike most things in my blog this dessert is fat free and only has about 150 calories per serving.

Chocolate Angel Food Cake

1 1/2 c. Egg whites (approx 12 eggs)
1 1/2 c. sifted powdered sugar
1/4 c. cocoa powder
1 c. sifted cake flour or all purpose flour
1 1/2 t. cream of tartar
1 t. vanilla (almond extract is great too)
1 c. granulated sugar

Allow egg whites to sit at room temperature in mixing bowl for 30 minutes. Meanwhile, sift powdered sugar, cocoa, and flour together three times. Set aside

Add cream of tartar and vanilla to egg whites. Beat on medium speed until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form.

Sift 1/4 of the flour mixture over beaten egg whites; fold in gently. Repeat in fourths. Pour into ungreased 10" tube pan. Gently cut through batter to remove air pockets.

Bake on lowest rack at 350 degrees for 35-45 minutes or until top springs back when lightly touched. Immediately invert cake to cool.

Sunday, March 2, 2008

Peanut butter Oatmeal cookies

peanutbutter oatmeal cookies.

img_0650.jpgPeanut butter Oatmeal cookies

1/2 c. butter, melted

1/2 c. peanut buuter

1/2 c. sugar

1/2 c. brown sugar

1 egg

1 t. vanilla

1/2 c. flour

1/2 c. whole wheat flour

1 t. baking soda

3/4 t. salt

1 c. oats

1 c. raisins, golden and dark mix

Cream butters and sugars. Add egg and vanilla, mix. Combine dry ingredients and mix. Stir in oats and raisins. Drop by the spoonful on cookie sheet and bake at 350 degrees for 8-10 minutes.