Irish Cream-Coffee Bars (I like "Boozy Bars" better! lol)
from Betty Crocker's Christmas Cookies book
- 1 pouch (1 lb. 1.5 oz) sugar cookie mix
- 1/2 cup chopped pecans
- 1/2 cup cold butter or margarine
- 1 egg
- 1 can (14 oz) sweetened condensed milk
- 2 Tb Irish cream liquer (I used the mint chocolate variety - YUM!)
- 1 tsp instant coffee granules or crystals
Meanwhile, in a small bowl, stir milk, 2 Tb liquer and the coffee granules until well blended. Pour mixture evenly over warm crust. Sprinkle reserved cookie mixture over top. Bake 25-30 minutes or until golden brown. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely. Let stand 10 minutes before cutting into bars (5 rows by 5 rows). Store bars covered at room temperature.
- 1 cup whipping cream
- 3 Tb packed brown sugar
- 1 Tb Irish cream liquer
- 1 tsp vanilla
- 1/2 tsp cinnamon
Jalepeno-Cheesy Corn Muffins (makes 8 muffins, 24 "bites" or an 8x8 pan bread)
from ME! This is my first original recipe with no inspiration from anywhere but me! :)
- 1 box Jiffy Corn Muffin mix
- 1 small jalepeno, seeded and diced
- 1/4 cup mexican cheese blend
- 1/4 cup corn kernels (I used a can for the stew and just took some from there)
- 1 1/2 tsp honey
- 1 tb. cornmeal
- 1 egg
- 1/3 cup milk
- 1/8-1/4 tsp cayenne pepper
Saute corn kernels and jalepeno until kernels are bright and glossy and jalepeno begins to roast, about 2-3 minutes. Let cool.
In a large bowl, combine the muffin mix, cheese, corn meal and cayenne pepper. In a small bowl, whisk egg and honey together. Slowly whisk in the milk. Pour milk mixture onto dry mixture and stir until just combined. Fold in corn and jalepeno. Mix will be lumpy. Let sit 3-4 minutes to set.
Preheat oven to 400 degrees F. Grease muffin tins (or 8x8 pan) with shortening or butter (I prefer not to use liners for these). Fill muffin cups about 2/3 full, mini muffin cups to the brim. Fill unused cups about 1/2 full with water. Bake until a toothpick inserted in the middle comes and clean and they've reached your desired browness. (For muffins: 15-20 minutes, for "bites": 9-11 minutes, for bread: "18-22 minutes.)
CUTE! These were adorable!! But now that I've tried all three forms...I have to say that my favorite is the bread version. Both muffin types are good but the bread just keeps so moist.
from Weight Watcher's New Complete Cookbook
- 1 1/2 cups AP flour
- 1/2 cup whole wheat flour
- 1 Tb. baking powder
- 3/4 tsp dry mustard
- 1/4 tsp salt
- 1/4 cup cold butter, cut into small pieces
- 1 cup shredded extra-sharp cheddar cheese
- 1/2 cup + 2 Tb. milk
Preheat the oven to 425 degrees F. Spray a baking sheet with nonstick spray. (I used my new professional baking mat! Woohoo!) In a large bowl, combine the AP flour, WW flour, baking powder, mustard and salt. With a pastry blender, cut inthe butter until the mixture is crumbly (used a food processor - about 8-10 pulses).
Add 3/4 cup cheese and stir with a fork. Add the milk and stir with a fork until the dry ingredients are just moistened.
Gather the mixture into a ball. On a lightly floured surface, roll lightly into a 7-8 inch circle.
Cut out circles with a round cookie cutter, dipped in flour between each cut (I made mine small so I used about an inch and a half round). Lightly reroll and cut until all dough is used.
Place the circles on the baking sheet; sprinkle with cheese. Bake until golden brown and a toothpick inserted in the center comes out clean, about 12 minutes. Transfer the scones to a rack to cool, about 2-3 minutes. Serve warm or completely cooled.
To continue in my cooking craze, I had half a bottle of wine in the fridge that was too far gone to drink with but still fine for cooking purposes. So...I made Coq Au Vin! This isn't the 8-hour Alton Brown version, by any means! But it's an easier version for weeknights and having been to a French restaurant and tasted the real thing, it's pretty dang close!
Weeknight Coq Au Vin (serves 2)
adapted from Cooking Light
- 1 Tb. olive oil
- 8 oz chicken (it asked for leg quarters but I used breasts since that's what I had)
- 1/4 tsp salt
- 1/4 tsp peppe
- 1 tb. dried parsley
- 3/4 sliced mushrooms (specifies cremini but I live in Athens, so white and portabello are about the only choices...)
- 3/4 cup dry red wine (I used 1 cup of Zinfandel because we like more sauce)
- 1/2 cup carrots, chopped
- 1/4 cup shallots, chopped
- 1/4 cup chicken broth (used 1/2 cup for more sauce)
- 1/2 Tb. brandy (had no brandy - used 1/2 tb apple juice with a splash of vanilla)
- 1 tsp tomato paste
- 1/2 garlic clove, minced
Sprinkle chicken with salt and pepper. Heat oil in heavy bottomed pan over medium-high heat. Add chicken and cook about 2 minutes, turning to brown all sides.
Be sure to chop all your veggies and prep your ingredients since they all go in at the same time.
Stir in parsley, mushrooms, carrots and shallots.
Pour in wine, chicken broth and brandy. Add tomato paste and garlic. Cover and reduce heat. Simmer about 25 minutes or until chicken is done. Now would be the time to decide and prepare what you are going to serve it over. The most common are egg noodles and mashed potatoes. After the chicken is done, remove with a slotted spoon and tent with foil to keep warm. Bring cooking liquid to a boil and cook until reducedto approx 1 1/2 cups (about 3-4 minutes). Return chicken to pan and reheat if necessary.
A pudding pie is so easy that I normally wouldn't share the "recipe" but this one had a crust that was to die for and such a simple ingredient to add!
Graham Cracker Crust
from Weight Watcher's New Complete Cookbook
- 32 low-fat honey graham crackers (8 full sheets)
- 2 Tb. sugar
- 1/8 tsp ground nutmeg (surprise! and it fits PERFECTLY!)
- 2 1/2 Tb unsalted butter, melted
- 1 Tb water
Add the butter and water and mix until the crumbs are moist and hold together when pressed. Press the mixture into the bottom and up the sides of a 9-inch pie pan.
Bake until golden, 8-10 minutes. Cool on a rack 20 minutes before filling. To make filling: prepare chocolate pudding according to the instructions on the side of the box for pie filling, not regular pudding!
Pour the pudding mixture into the pan. Mixture will be thin. Let set in the refrigerator for at least 1 hour.
After setting, top with cool whip and garnish with shaved chocolate.
If you handn't noticed (how could you not!), I'm in looove with my new Weight Watcher's cookbook. I paid full price and it was worth every penny. It has healthier recipes for anything you could ever want to make! And they're gooood! That's what I love about WW recipes...they focus on being healthy overall rather than under 300 calories. Who can live like that?? Anyway, I HIGHLY recommend it...and it's on sale on Amazon! I paid $29.95 for it so this is a steal!!