Crab Rangoonies

The Crab Rangoonies
from Hungry Girl Happy Hour

PER SERVING (4 "crab rangoonies"): 140 calories, 1.5g fat, 618mg sodium, 20g carbs, 1g fiber, 2g sugars, 9g protein -- PointsPlus® value 3*

Don't let the name creep you out. What can we say? We love the '80s flick The Goonies! This recipe is too good to pass up...

Ingredients:
1/4 cup fat-free cream cheese, room temperature
2 wedges The Laughing Cow Light Original Swiss cheese
4 oz. imitation crabmeat, flaked
1 tsp. low-sodium/lite soy sauce
1/2 tsp. chopped garlic
2 scallions, finely chopped
16 small square wonton wrappers (often stocked near the tofu in the fridge section of the market)
Optional: sweet & sour sauce or Chinese-style hot mustard, for dipping

Directions:
Preheat oven to 375 degrees.

To make your filling, combine all ingredients except wonton wrappers in a bowl, breaking up the cheese wedges as you add them. Mix until uniform. Set aside. Spray a baking sheet with nonstick spray and set that aside as well.

Lay two wrappers flat on a clean, dry surface. Spoon a heaping 1/2 tbsp. of filling into the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal. Repeat with all remaining wrappers and filling, gently placing each rangoon flat on the baking sheet.

Spray the tops of the wontons with nonstick spray. Bake in the oven for about 12 minutes, carefully flipping halfway through, until golden brown. Allow to cool slightly.

If you like, dip your rangoonies in some sweet & sour sauce or hot mustard!

MAKES 4 SERVINGS

Cheese Sauce

Make your own cheese sauce mix to store in your pantry for instant sauces.
from http://busycooks.about.com/od/homemademixes/r/cheesesaucemix.htm

Prep Time: 15 minutes

Ingredients:

1/3 cup dehydrated cheese powder (American cheese)
3 Tbsp. nonfat dry milk powder
3 Tbsp. dehydrated butter powder or flakes
3 Tbsp. flour
1/4 tsp. salt
1/8 tsp. white pepper
1/8 tsp. onion powder

Preparation:

Combine all ingredients in a small bowl and mix thoroughly with wire whisk. Store in tightly closed container in the refrigerator.

To make cheese sauce, combine 1 cup hot tap water with 1/2 cup Cheese Sauce Mix in a small saucepan over medium heat. Bring to a boil, stirring constantly with a wire whisk. Makes 1 cup cheese sauce.

Super Skinny Skins

Super Skinny Skins from Hungry Girl Happy Hour
Don't you miss the days of shoving hot, cheesy, AWESOME potato skins in your face? Good news, people. They're baaa-aaak! Thanks to your close, personal pal HG, you can chew these formerly evil snacks, sans guilt!

Ingredients:
3 medium-sized potatoes
1/2 cup shredded fat-free cheddar cheese
2 tbsp. Betty Crocker Bac-Os Bits
1/4 cup chopped chives (optional)

Directions:
Preheat oven to 375 degrees. Prep potatoes by washing & drying to remove dirt and piercing them several times with a fork to prevent bursting while cooking. Place potatoes on a microwave-safe plate. Microwave for 4 minutes. Turn potatoes over and return to microwave for 4 more minutes. Allow to cool for a few minutes. Cut potatoes in half lengthwise. Using a fork, gently scrape out the bulk of the flesh. Place potato skins on a baking dish spritzed with nonstick spray. Cook for 8-10 minutes, depending on how crispy you like your potato skins. Evenly distribute cheese and bacon bits onto potato skins. Turn off oven, but return skins to the oven until the cheese has melted (for crispy crunchy cheese, leave the oven on). Remove and top with chives. Cut skins in half. Serve with fat-free sour cream and/or salsa. Makes 3 servings.

Serving Size: 4 pieces
Calories: 146
Fat: <1g
Sodium: 281mg
Carbs: 25g
Fiber: 4g
Sugars: 1.3g
Protein: 10g

*2 Points

Boozy Brownies

Boozy Brownies
from http://baking.about.com/od/brownies/r/boozy.htm

Prep Time: 45 minutes

Cook Time: 35 minutes

Total Time: 80 minutes

Ingredients:

1 (21 oz.) fudge brownie mix (or brownies made from your favorite recipe)
1/4 cup bourbon
1 cup butter
3 Tablespoons rum
2 cups powdered sugar
1 cup semi-sweet chocolate chips
1 Tablespoon solid vegetable shortening
Preparation:

Bake brownies according to package directions.
Drizzle brownies with bourbon as soon as they are removed from the oven; refrigerate.

Cream butter, rum and powdered sugar. Spread on cooled brownies. Refrigerate again. When cold, melt chocolate chips and shortening. Spread or drizzle quickly on top of brownies. Chill.

German Chocolate Pie

German Chocolate Pie
From http://www.pecanshed.com/recipes.asp

1 package (6 oz.) semi-sweet chocolate morsels
1/4 cup margarine
1 2/3 cups evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla
1 cup PECAN SHED chopped PECANS
1 cup flaked coconut
1 unbaked deep-dish pastry shell

Melt chocolate and margarine in microwave on HIGH for 1 1/2 minutes or until melted, stir until blended, gradually add milk. Mix sugar, cornstarch, and salt. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Blend in PECAN SHED PECANS and coconut. Pour into pastry shell. Bake at 375 degrees for 45-50 minutes or until top is puffed and browned. Filling will be soft but will set while cooling. Cool at least four hours before serving.

Bacardi Rum Cake

From http://baking.about.com/od/bundtcakes/r/bacardirum.htm
Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Yield: 12 to 16 servings

Ingredients:

---Cake---
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk*
1/2 cup vegetable oil
1/2 cup Bacardi dark rum

---Glaze---
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum
Preparation:

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

Notes in the Margin:
*I use milk for added nutritional value. Water may be used instead.

I have made this Bacardi Rum Cake many, many times. It not only is the perfect dessert, but I've had house guests who wanted it for breakfast. My husband keeps threatening to use it for French toast. I personally think that it'll never get dry enough as it stays moist a long time. The longer this cakes sits, the better the taste. This cake freezes beautifully. Also, many of these cakes have been shipped to soldiers overseas. They got there just fine. Even one woman wrote to say she baked hers in canning jars and then shipped them to her husband overseas.

Shake and Bake

Wow I haven't used Shake and Bake for years but this is worth trying

From http://busycooks.about.com/od/homemademixes/r/shakebakemix.htm
Make your own meat coating mix, or Shake 'n Bake, to control flavors and sodium.
Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

4 cups flour
4 cups finely crushed saltine crackers
1/4 cup salt (going to be using a garlic salt and pepper mix instead)
2 Tbsp. sugar
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. pepper
3 Tbsp. paprika
1/4 cup vegetable oil
Preparation:

Mix all dry ingredients together well. Drizzle oil over mixture and mix thoroughly until oil is well distributed and particles are fine. Store mix, refrigerated, in a tightly covered container. Adjust spices and salt level to your taste and nutritional needs.
Shake and Bake Chicken

Preheat oven to 350 degrees. Place 1 cup Homemade Shake and Bake Coating Mix in a shallow bowl. Rinse chicken or fish; pat dry. Dip chicken or fish into beaten egg, buttermilk, milk, or salad dressing to coat, then dip into Homemade Shake and Bake Coating Mix. Place on baking sheet and bake at 350 degrees. Bake 20-30 minutes for boneless chicken or fish strips. Bake one hour for bone-in chicken pieces, until meat thermometer reads 160 degrees.

User Review

Taco Seasoning Mix

I need to play with these to find the right combo for my palate

This is what I found to be my favorite. I used chicken this time.

Prep Time: 10 minutes

Ingredients:

3 T instant minced onion
2 T chili powder (I used two kinds)
2 t paprika
1/2 t crushed dried red pepper flakes
1/2 t dried marjoram
1 t garlic powder
1 T garlic salt & pepper
2 T cornstarch
2 t ground cumin
1 pkt Splenda

Preparation:

Combine all ingredients in a small bowl and blend thoroughly with wire whisk. Spoon mixture into a tightly closed container and label as "Taco Seasoning Mix". Store in a cool, dry place. Use within 6 months. Makes 6 packages (about 2 Tbsp. each) of mix. 2 T equals 1.25-oz. pkg. purchased taco seasoning mix.

To make Taco Filling:

Brown 1 lb. lean ground beef in large skillet over medium heat; drain grease. Add 1/2 cup water & 2 T Taco Seasoning Mix. Reduce heat, cover pan, and simmer 10 minutes, stirring occasionally. Makes enough filling for 10 to 12 tacos.


From http://busycooks.about.com/od/homemademixes/r/tacoseasonmix.htm
Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

1/4 cup instant minced onion
2 Tbsp. chili powder
2 tsp. paprika
2 tsp. crushed dried red pepper flakes
1-1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1 Tbsp. salt
1/4 tsp. pepper
2 Tbsp. cornstarch
1 Tbsp. instant minced garlic
1 tsp. ground cumin

Preparation:

Combine all ingredients in a small bowl and blend thoroughly with wire whisk. Spoon mixture into a tightly closed container and label as "Taco Seasoning Mix". Store in a cool, dry place. Use within 6 months. Makes 6 packages (about 2 Tbsp. each) of mix. 2 Tbsp. equals 1.25-oz. pkg. purchased taco seasoning mix.
To make Taco Filling:

Brown 1 lb. lean ground beef in large skillet over medium heat; drain grease. Add 1/2 cup water and 2 Tbsp. Taco Seasoning Mix. Reduce heat, cover pan, and simmer 10 minutes, stirring occasionally. Makes enough filling for 8 to 10 tacos.

or from http://www.cooks.com/rec/view/0,1649,151186-252197,00.html
HOMEMADE TACO SEASONING MIX
1 tbsp. chili powder
2 tsp. onion powder
1 tsp. each ground cumin, garlic powder, paprika, powdered oregano and sugar
1/2 tsp. salt

Mix all ingredients together in a small bowl. Makes 3 tablespoons of seasoning mix, which is equal in strength to a 1/4 ounce package of commercial seasoning mix.

or
from http://savorysweetlife.com/2011/10/taco-seasoning/
An easy homemade taco seasoning spice blend for 1-pound of ground beef
Ingredients
1 tablespoon chili powder
1 1/2 teaspoon cumin
1 1/2 teaspoon paprika
1 teaspoon oregano
1 teaspoon Kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
Instructions
Mix all the spices together and use it to season one pound of ground beef before cooking.

or
1 tbs chili powder
1/4 tsp garlic powder or granulated
1/4 tsp onion powder
1/4 tsp cayenne
1/4 tsp dried oregano
1/2 tsp paprika
2 tsp ground cumin
1 tsp coarse salt

Freezer meals and planning ahead

For those of you who know me well, it's no surprise that I love to cook, but cook for just one. That being said, there are lots of ways to cope. Most involve planning ahead. Even though I love to cook, I don't do it all the time. Sometimes I just want to throw something together. Unless you eat a lot of prepackaged foods that are expensive and full of things that are not good for you, you have to make those things yourself.

Yesterday I had such a cooking session. I started by chopping an onion (which goes into most everything I cook.) Next I sauteed the onion along with a few Italian Sausages I had stored in the freezer. The sausages went into some marinara (one into a bun for lunch) and the other two in some corning ware for another meal or two this week.

That same pan with the onions was de-glazed with chicken stock and used for a roasted chicken dinner I made in the oven. Start with high heat (400 degrees) and after 20 minutes turn down to 325 for an hour basting with butter in 10 minutes after reducing temperature and then with pan drippings 3-4 times during cooking. Turn the bird over into the juices with the brown side and revealing the white underside to finish the last 15 minutes. This makes it all juicy.

A rack is useful but not necessary. Cut Carrots and potatoes go under there nicely but I had some rolls, cranberry sauce, and broccoli planned as side dishes last night.

Left over chicken will become both taco meat and served in gravy on toast or with mashed potatoes this week. Once the chicken is chilled I will slice and shred.

I freeze taco meat in single serving size portions for those nights I just need food now. The liquid I store separately so I can handle the chicken more easily and remove the remaining chicken fat before making gravy with the pan juices.

While the chicken is roasting you have lots of time in between to make side dishes and clean up the kitchen. Today I am making a ham (I had the butcher cut it in half, so part goes to the freezer) while roasting some sweet potatoes and doing the chicken slicing (for the gravy) and shredding to cook with some taco seasonings.

Hmm maybe I'll have time to make more taco seasoning. Look for that recipe tomorrow.

One woman's explanation of doing this on a large scale for months at a time, for a family
http://www.aturtleslifeforme.com/2011/06/freezer-meals-on-cheap.html

Pumpkin & Cream Bread (low calorie)

From http://www.sundaybaker.net/2011/09/pumpkin-cream-bread-low-calorie.html

More great recipes here http://www.sundaybaker.net/2011/12/favorite-posted-recipes-of-2011.html

Pumpkin & Cream Bread (low calorie)

The ribbon of cream cheese is a tasty addition. There are about 46 calories per slice.

Pumpkin and Cream Bread
Yield: 2 loaves (14 slices each)

Batter:
1-1/2 c. pureed pumpkin
1/2 c. unsweetened applesauce
1 whole egg
3 egg whites
1 c. all-purpose flour
2/3 c. whole wheat flour
1/2 c. Stevia Cup For Cup sweetener
1/2 c. granulated sugar
1 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground nutmeg

Cream filling
8 oz. reduced fat cream cheese
1/4 c. granulated sugar
1 T. all-purpose flour
2 egg whites
1 t. vanilla extract

1. For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.

2. For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.

3. Grease 2 8x4x2" loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.

4. Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don't overbake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.

One serving (2 slices) = about 100 calories

Rib Rubs

As opposed to the pork rub I previously posted here:
http://bluesbabys-rants.blogspot.com/2010/01/rib-rub.html

This Rub is for Beef Ribs found here
http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html

Beef Rib Rub Recipe

Makes about half a cup
Preparation time: 10 minutes

Ingredients
3 tablespoon coarsely ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

About the black pepper. Lately I've been grinding my black pepper and then sifting it. I use the coarse stuff, and put the fine stuff in a pepper shaker.

About the chile powders. I'm looking for complexity with two different flavors and two different levels of heat. Most chili powders and ancho powders do not have a lot of heat, but good flavor. In fact, ancho is usually in a lot of chili powders. Go with ancho if you can find it. It has a nice raisiny character. With chipotle or cayenne I'm after a kiss of heat. Chipotle has better flavor though.

Do this
1) Mix the ingredients together in a bowl.

2) Lightly oil the meat with vegetable oil. Many of the flavors in the rub are oil soluble and the oil helps penetrate the meat. So does the salt, so don't leave it out. Spread the rub generously on beef brisket, not so thick on other, thinner cuts. You can apply it just before cooking or let it marinate on the meet overnight.

Heck, I've left meat sit under this stuff for days. Fact is it doesn't penetrate a lot, but every little bit helps.

Greek Burger

Greek Burger from http://www.hamburger-recipes.com/greek-burger.html

Had this version of burger but used ground round. There was a special I couldn't pass up and was looking for something to keep it from being another dry burger. I had nothing on the bun but Vadailia Onion BBQ Sauce because I was having a salad as my side so lettuce tomato and onion were in it. I also used no bouillon cube. I would do it again!


This Greek Burger is the real thing. If you enjoy Greek food you must try it.

If you have already visited my Burger Making Tips page, are experienced in burger making or are a regular visitor to Hamburger Recipes.com please ignore the (links) below.

(A note on my measuring units)

Serves 4

For The Patties:
1lb/500g ground mutton or lamb(if you don't have beef will do)
(how to grind your own meat)
1/2 handful black olives finely chopped
1/2 handful crumbled feta cheese
2 pinches dried oregano
a little pepper, fresh ground black is better
a little salt
1 hand fresh bread crumbs
1 egg lightly beaten
1 quarter mutton or beef bouillon/stock cube dissolved in 2 to 3 tablespoons water



For the Rolls:
4 rolls
sliced tomato
thinly sliced onion
a few thin slices of cucumber
1/2 cup 50/50 mixture of mayonnaise and natural unsweetened yoghurt to which 1 crushed clove of garlic is added


Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer (how to season meat).
Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties (how to mold patties).

Cook on medium heat under the grill, on the barbecue or in a pan (how to regulate cooking temperature) until the patty is cooked to your preferred degree of doneness or the internal temp reaches 160F/70C (when is my patty cooked?).

Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in pan) just before the patties are done. Spread the mayonnaise/yoghurt/garlic mixture liberally on the bottom halves of the rolls, add a few slices of cucumber, the patties and the other halves of the rolls.

Spumoni Chunk Cookies

Spumoni Chunk Cookies

I keep finding more to try today

From http://www.bettycrocker.com/recipes/spumoni-chunk-cookies/9756c6be-cfd0-4189-8e4a-18d9c48c1e52

Prize-Winning Recipe 2009! Cherries, chocolate and pistachios transform sugar cookie mix into a flavorful "spumoni" burst.

Prep Time 35 Minutes
Total Time 50 Minutes
Makes 2 dozen

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 cup dried cherries, coarsely chopped
1 cup semisweet chocolate chunks
1 cup salted dry-roasted pistachio nuts, coarsely chopped

Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in cherries, chocolate chunks and nuts.

On ungreased cookie sheets, drop dough by heaping tablespoonfuls (or use level 3 tablespoon-size scoop) about 2 inches apart.

Bake 10 to 12 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.

Makes 2 dozen cookies

Oh So Good Chocolate Cherry Cookies

Oh So Good Chocolate Cherry Cookies

From http://www.bettycrocker.com/recipes/oh-so-good-chocolate-cherry-cookies/82de9020-668d-4877-a915-49dcedce78b7?MLE=0

Looking for a chocolate dessert using Betty Crocker® double chocolate chunk cookie mix? Then check out these delicious cherry filled cookies.
Prep Time 1 Hr 10 Mins
Total Time 1 Hr 30 Mins
Makes 36 cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1/4 cup almonds, finely chopped
1 cup semi sweet chocolate chips (from 12-oz. bag)
1/4 cup whipping cream
36 maraschino cherries, from 2 jars, drained, pat dry

Heat oven to 350°F. In a large bowl, stir cookie mix, oil, water and egg until soft dough forms.

Stir in almonds.

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.

Place 1 cherry on each cookie.

Bake 8 to 10 minutes. Cool 1 minute before removing from cookie sheet.

Meanwhile, in small microwavable bowl, microwave chocolate chips and cream uncovered on HIGH 30 to 45 seconds; stir until smooth. Spoon generous teaspoon on each cookie and spread over cookie. Allow chocolate to set until firmed; about 30 minutes.

Makes 36 cookies

Chocolate Marshmallow Cookie Treats

More of the I want to try these varieties

Chocolate Marshmallow Cookie Treats

From http://www.bettycrocker.com/recipes/chocolate-marshmallow-cookie-treats/90642687-95f3-47d8-95ad-8f3669052470

Marshmallows and hot fudge topping create over-the-top yummy fudgy cookies.
Prep Time 20 Minutes
Total Time 1
Makes 18 cookies

1 pouch Betty Crocker® double chocolate chunk cookie mix
Vegetable oil, water and egg called for on cookie mix pouch
18 large marshmallows
1 cup hot fudge topping
Betty Crocker® candy sprinkles

Make cookie dough as directed on package. Bake at 350° F for 10-12 minutes.
Cut marshmallows in half using serrated knife.
Immediately top each hot cookie with marshmallow cut-side down, pressing down firmly.
Cool; place cookies on cooling racks.

Microwave fudge topping on High 30 seconds or until warm. Spoon topping over each marshmallow-topped cookie. Top with candy sprinkles.

Makes 18 cookies

or

Chocolate-Marshmallow Pillows

From http://www.bettycrocker.com/recipes/chocolate-marshmallow-pillows/1ac8085a-c216-4998-81e6-118f7f4e3d23

Prize-Winning Recipe 2009! Indulge in chocolate-frosted cookies with a marshmallow center made easier with a cookie mix.

Prep Time 45 Minutes
Total Time 1:05 Hr:Mins
Makes 2 dozen Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half

Frosting
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar

Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.

On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

Bake 7 minutes.

Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie.

Bake 1 to 2 minutes longer or just until marshmallows begin to soften.

Cool 2 minutes; remove from cookie sheets to cooling racks.

Cool completely, about 15 minutes.

Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.

Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

Makes 2 dozen cookies

Chocolate Snowballs

I didn't get to try these yet but still want to make them

http://www.bettycrocker.com/recipes/chocolate-snowballs/d8abaa4c-e2d1-4a50-ac7c-5bfb287ec02b

Chocolate Snowballs

Wrap up the fun with a chocolate twist on traditional Russian tea cakes. Surprise! There's chocolate in the center of each cookie.

Prep Time 20 Minutes
Total Time 1 Hr
Makes About 5 dozen cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1/4 cup Gold Medal® all-purpose flour
1/4 cup unsweetened baking cocoa
1/2 cup finely chopped almonds
1 t almond extract
60 Hershey's® Kisses® Brand milk chocolates, unwrapped
3/4 cup powdered sugar

Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.

Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.

Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.

Makes About 5 dozen cookies

Robin's Pumpkin Bars

2 cps All purpose flour
1 1/2 cup sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
4 beaten eggs
1 can 16oz pumpkin
1 cup cooking oil
1/2 cream cheese frosting

in a large bowl stir together flour, sugar, baking powder, cinnamon, baking soda, salt and cloves. Stir in eggs, pumpkin and oil till combined. Spread batter in an ungreased 15 x 10 x1 inch baking pan. (I use a 13" x 9")

bake at 350F 25-30 minutes until toothpick comes clean.

cool and frost.

cream cheese frosting

beat 2 3oz packages of cream cheese, 1/2 cup butter or margarine, and 2 tsp vanilla until light and fluffy. Gradually add 2 cups sifted powder sugar beat well. Gradually beat in 2 1/2- 2 3/4 cup additional sifted powder sugar to reach spreadability.

OR buy a can of canned cream cheese frosting

Help with Cooking

A helpful How to site outside the usual ones for those pesky questions:
http://www.helpwithcooking.com/

Enter ingredients find recipes to fit
http://allrecipes.com/Search/Ingredients.aspx

5-Minute Broccoli with Feta Cheese and Kalamata Olives

5-Minute Broccoli with Feta Cheese and Kalamata Olives

Healthy Steaming is one of our Healthiest Way of Cooking methods that makes broccoli taste great as well as retaining its wonderful flavor. You will also be benefiting from the health-promoting sulfur compounds found in cruciferous vegetables like broccoli.

Prep and Cook Time: 5 minutes

Ingredients:
1 lb broccoli
3 TBS crumbled feta cheese
6 kalamata olives, sliced or chopped

Mediterranean Dressing
3 TBS extra virgin olive oil
2 tsp lemon juice
2 medium cloves garlic
Sea salt and pepper to taste

Optional:

1/2 red onion sliced, add to steamer with stems or 2 minutes before florets
5 drops tamari soy sauce
2 TBS sunflower seeds
1/2 medium red onion, sliced (cook with the stems)
Directions:

Fill the bottom of the steamer with 2 inches of water.

While steam is building up in steamer, cut broccoli florets into quarters. Peel stems and cut into 1/4-inch pieces. Let florets and stems sit for 5 minutes to bring out their hidden health benefits.

Chop or press garlic and let sit for at least 5 minutes.

Steam stems for 2 minutes before adding the florets.

Transfer to a bowl. For more flavor, toss broccoli with the remaining ingredients and any of the optional ingredients while it is still hot. (Mediterranean Dressing does not need to be made separately.)

Serves 2