Parmesan Shrimp Skewers

From http://www.parents.com/recipe/vegetables/parmesan-shrimp-skewers/

Ingredients
 2 anchovy fillets (optional)
 1/4 cup grated Parmesan cheese
 2 t lemon juice
 2  t white-wine vinegar
 4 teaspoons Dijon mustard
 1 teaspoon Worcestershire sauce
 1/4 cup extra-virgin olive oil
 1 pound large shrimp (about 20) shelled and deveined
 1 red sweet pepper, seeded and cut into 1-inch pieces
 1 yellow sweet pepper, seeded and cut into 1-inch pieces
 Pinch salt
 Pinch black pepper
 2 grated Parmesan cheese
 3 cups cooked white rice
 Lemon wedges

Make It

1. Heat gas grill to medium or prepare charcoal grill with medium coals.

 2. In food processor, combine anchovies (if using), 1/4 cup cheese, lemon juice, vinegar, 2 tablespoons water, mustard and Worcestershire sauce. Puree until smooth. With machine running, slowly add oil. Set aside.

Skewers::

3. In a bowl, combine shrimp, sweet peppers, half of the cheese-lemon juice mixture and the salt and pepper

4. Slide shrimp on four metal skewers, alternating with peppers. Place remaining peppers on separate skewer. Sprinkle all with 1 tablespoon of the cheese.

 5. Grill skewers 4 minutes. Flip over; top with remaining cheese. Grill 4 minutes or until shrimp turn pink. Serve over rice; drizzled with remaining cheese-lemon juice mixture. Serve with lemon wedges.

 Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal.(kcal): 455, Fat, total(g): 19, chol.(mg): 169, sat. fat(g): 4, carb.(g): 34, fiber(g): 3, pro.(g): 26, sodium(mg): 578, Percent Daily Values are based on a 2,000 calorie diet.

Citrus Chicken Stir-Fry

From http://www.parents.com/recipe/beef/citrus-chicken-stir-fry/

 Ingredients

• 1/3 cup orange juice 
•  1/4 cup low-sodium teriyaki sauce 
•  2 teaspoons ketchup 
•  2 teaspoons cornstarch 
•  1 tablespoon canola oil 
•  1 medium-size sweet red pepper, seeded and thinly sliced 
•  1/2 pound snow peas, trimmed 
•  1 pound chicken tenders, cut into 2-inch pieces 
•  3 cups hot cooked white rice

Make It 1. Whisk juice, teriyaki sauce, 2 tablespoons water, ketchup and cornstarch in a small bowl; set aside.

2. Heat oil in a large nonstick skillet over medium-high heat. Add peppers and snow peas and cook for 4 minutes, stirring occasionally.

3. Add chicken and cook for 4 minutes or until cooked through. Stir orange juice mixture and add to skillet. Boil for 2 minutes or until thickened. Serve with rice.

Nutrition Facts
Servings Per Recipe: 4; Amount Per Serving: cal.(kcal): 357, Fat, total(g): 7, chol.(mg): 66, sat. fat(g): 1, carb.(g): 40, fiber(g): 2, pro.(g): 30, sodium(mg): 366, Percent Daily Values are based on a 2,000 calorie diet.

Chinese Beef and Broccoli

From http://www.parents.com/recipe/beef/chinese-beef-and-broccoli/
Ingredients

• 3 tablespoons teriyaki sauce, divided 
•  3 teaspoons cornstarch, divided 
•  1 pound lean beef, such as top sirloin, sliced for stir-fry 
•  4 cups broccoli florets 
•  1 cup sliced red peppers 
•  2 teaspoons vegetable oil, divided 
•  1 teaspoon grated fresh ginger 
•  2 garlic cloves, minced 
•  3/4 cup chicken broth
•  Quick-cook brown rice, prepared according to package directions 

Make It

1. Combine 2 tablespoons teriyaki sauce, 2 teaspoon cornstarch, and the beef in a small bowl. Refrigerate 15 minutes, or up to 10 hours. Place broccoli and peppers in large bowl and cover tightly. Microwave on medium-high 5 minutes.

2. In large nonstick skillet, heat 1 teaspoon oil over high heat. Add beef and cook, stirring, until browned, about 2 minutes. Transfer to bowl with cooked vegetables.

 3. Dissolve remaining cornstarch in 1 tablespoon water. Heat remaining oil in skillet; add ginger and garlic. Cook 30 seconds, then stir in broth and remaining teriyaki sauce; bring to a boil. Whisk in cornstarch mixture and boil 1 minute. Stir in beef, broccoli, and peppers, and cook until just heated through. Serve over brown rice.

 Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal.(kcal): 346, Fat, total(g): 9, carb.(g): 35, fiber(g): 6, pro.(g): 32, Percent Daily Values are based on a 2,000 calorie diet.

30-Minute Beef Fajitas

From http://www.parents.com/recipe/beef/30-minute-beef-fajitas/

Ingredients
 1 pound flank steak
 3 teaspoons Southwest fajita seasoning mix
 1 tablespoon canola oil 1 medium-size sweet red pepper, seeded and thinly sliced
 1 medium-size yellow pepper, seeded and thinly sliced
 1 large onion, thinly sliced 1 tablespoon lime juice
 8 fajita-size flour tortillas, warmed

Make It
1. Cut steak across the grain into 1/4-inch-wide strips; toss with seasoning.
2. Heat oil in a large skillet over medium-high heat. Add peppers and onions; cook for about 4 minutes, stirring occasionally. Add steak and cook 5 minutes or until cooked through. Stir in lime juice. Serve in tortillas.

 Nutrition Facts Servings Per Recipe: 8; Amount Per Serving: cal.(kcal): 210, Fat, total(g): 6, chol.(mg): 34, sat. fat(g): 2, carb.(g): 22, fiber(g): 2, pro.(g): 16, sodium(mg): 387, Percent Daily Values are based on a 2,000 calorie diet.

Spaghetti Carbonara

From http://www.parents.com/recipe/pasta/spaghetti-carbonara/

Ingredients
 1 pound spaghetti
 8 ounces pancetta or 8 slices thick-cut bacon, diced
 2 large eggs
 2 large egg yolks
 1 1/4 cups (5 ounces) freshly grated Pecorino Romano cheese
 Salt and freshly ground black pepper, to taste

Make It

1. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 to 12 minutes or until al dente. 

2. While the pasta is cooking, heat a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 6 minutes. Remove all but 1 tablespoon of the fat.

3. Reserve 1/2 cup of the pasta water and then drain the pasta. Add the pasta to the skillet of pancetta and toss to combine.

4. In a large bowl, whisk the eggs with the egg yolks. Turn off the heat under the skillet, add the eggs and 1 cup of the cheese, and toss thoroughly to combine. Add the reserved pasta water as needed to thin the sauce to the desired consistency. Season with salt and a generous amount of black pepper.

5. Serve immediately with the remaining 1/4 cup cheese sprinkled on top.

 Nutrition Facts Servings Per Recipe: 6; Amount Per Serving: cal.(kcal): 250, Fat, total(g): 17, chol.(mg): 174, sat. fat(g): 8, carb.(g): 58, fiber(g): 2, pro.(g): 25, sodium(mg): 801, Percent Daily Values are based on a 2,000 calorie diet.

Pork Piccata

From http://www.parents.com/recipe/pork/pork-piccata/

 Ingredients
 8 thin boneless skinless pork cutlets (about 1-1/2 to 2 pounds total)
 1/4 teaspoon salt
 1/4 teaspoon black pepper
 1 cup chicken broth
 3 tablespoons capers
 2 tablespoons lemon juice
 1 tablespoon butter
 Mashed potatoes and peas, and lemon wedges and chopped parsley for garnish, optional

Make It

1. Season both sides of pork with salt and pepper. Dredge in flour and shake off excess. Discard remaining flour.

 2. Heat oil in a large skillet over medium-high heat. Add pork and saute for 2 minutes per side. Remove pork to a plate and keep warm.

 3. Add broth and simmer 2 minutes, scraping up any browned bits from bottom of skillet. Stir in the capers and lemon juice. Return the pork to the skillet and simmer gently for about 1 to 2 minutes, until pork is heated through. Whisk in the butter.

 4. Serve with mashed potatoes and peas, and garnish with lemon and parsley, if desired.

 Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal.(kcal): 366, Fat, total(g): 21, chol.(mg): 101, sat. fat(g): 7, carb.(g): 7, pro.(g): 35, sodium(mg): 582, Percent Daily Values are based on a 2,000 calorie diet.

Tikki Hut Chicken Drumsticks

Tikki Hut Chicken Drumsticks
from http://www.parents.com/recipe/chicken/tikki-hut-chicken-drumsticks/

Ingredients

•  1/4 cup honey
•  1/4 cup ketchup
•  1 tablespoon soy sauce
•  2 teaspoons grated ginger
•  3 pounds chicken drumsticks
•  3 cups cornflakes, crushed to crumbs
•  1 can (8.75 ounces) crushed pineapple
•  1/8 teaspoon salt

Make It
1. Heat oven to 375 degrees F. Line a baking pan with foil.

2. In large bowl, combine honey, ketchup, soy sauce, and ginger. Transfer 2 tablespoons of sauce to a small bowl. Add drumsticks to the large bowl of sauce, and toss to coat well. Place cornflake crumbs in a shallow bowl, coat drumsticks with crumbs, and place in prepared baking pan. Spray drumsticks with vegetable cooking spray. Bake 40 minutes.

3. Add pineapple to reserved sauce in the small bowl; stir in salt. Serve with baked drumsticks.

 Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal.(kcal): 539, Fat, total(g): 19, carb.(g): 46, fiber(g): 1, pro.(g): 46, Percent Daily Values are based on a 2,000 calorie diet.

Thanksgiving Side Dishes

Need more Thanksgiving sides ideas?
http://www.pauladeen.com/article_view/top_ten_holiday_sides1
http://theheritagecook.com/fall-fest-pullupachair-cauliflower-gratin-for-thanksgiving/
http://www.ohbiteit.com/2012/10/bacon-fried-cinnamon-rolls.html

A few more tips but make sure to scan down to the bottom for more recipes
http://theheritagecook.com/a-thanksgiving-survival-guide/

German Apple Cake

3/4 cup all-purpose flour, for topping
1/3 cup packed light brown sugar, for topping
2 tsp ground cinnamon, for topping
6 tbsp butter, cut into pieces, for topping
2 Granny Smith apples
12 tbsp butter, at room temperature
3/4 cup packed light brown sugar
grated zest of 1 lemon
3 large eggs
1 1/4 cups all-purpose flour
1 1/4 tsp salt
3 tbsp whole milk

1 To make the topping, mix the flour, sugar, and cinnamon in a bowl. Add the butter and rub it in. Shape into a thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
2 Preheat the oven to 375°F (190°C). Butter an 8in (20cm) springform pan and line the bottom with wax paper. Peel and core the apples, and cut them into wedges.
3 Beat the butter, sugar, and lemon zest together until pale and creamy. Beat the eggs, one at a time, into the butter mixture. Sift the flour, baking powder, and salt together. Add to the bowl, along with the milk, and mix until smooth.
4 Spread half of the batter into the pan. Top with half of the apples. Repeat. Grate the streusel over the apples.
5 Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let stand on a wire rack for 10 minutes. Remove the sides of the pan and cool. Serve warm or cold.

 Read More http://www.ivillage.com/german-apple-cake/3-r-64463#ixzz2CX78SXmR

Apple Pie Cake

ingredients
1 egg
2 cups baking apples, peeled, cored, and chopped
1/2 cup pecans, coarsley chopped
1/2 cup golden raisins
1/2 cup butter melted and cooled
3/4 cup sugar
1 cup flour
1 teaspoon baking powder
1 tsp cinnamon
1/2 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract

directions
Prep: 1 hour 5 min (65 mins) Total: 1 hour 40 min to 1 hour 50 min

1 Preheat the oven to 350°F. Heavily grease a 9-inch pie plate.
2 Beat the egg in a medium bowl, and mix in the melted butter and sugar.
3 Mix in the flour, baking powder, cinnamon, salt, nutmeg, vanilla, apples, pecans, and raisins.
4 Pour the batter into the pie plate, and bake for 35 to 45 minutes. Delicious!

5 Substitution Tips: Walnuts and purple raisins make fine substitutes for the pecans and golden raisins.

 Read More http://www.ivillage.com/apple-pie-cake/3-r-60793#ixzz2CX4wzWn7

Creamy Straw and Hay Fettuccine

From http://www.parents.com/recipe/pasta/creamy-straw-and-hay-fettuccine/

Ingredients

 12 ounces each regular and spinach fettuccine
 2 tablespoons extra-virgin olive oil 1
 8 ounce package sliced white mushrooms
 1 1/2 cups heavy cream
 1 10 ounce box frozen tiny peas, thawed 
 1/4 cup sun-dried tomatoes in oil, drained and cut into thin strips
 1/4 pound prosciutto, cut into thin strips
 1 teaspoon salt
 1/4 teaspoon ground nutmeg
 1/4 teaspoon black pepper
 1/4 cup grated Parmesan cheese
 Shredded Parmesan cheese, optional
 Fresh herbs, for garnish, optional

Make It

1. Cook pasta following package directions. Drain well.

2. While pasta is cooking, heat oil in large skillet over medium-high heat. Add mushrooms; saute for 10 minutes.

3. Stir in cream, peas, sun-dried tomatoes, prosciutto, salt, nutmeg and pepper. Bring to a simmer. Stir in 1/4 cup grated Parmesan cheese.

4. Toss cooked pasta with sauce. If desired, sprinkle with additional cheese and garnish with herbs. 

Nutrition Facts Servings Per Recipe: 10; Amount Per Serving: cal.(kcal): 428, Fat, total(g): 21, chol.(mg): 59, sat. fat(g): 10, carb.(g): 59, fiber(g): 4, pro.(g): 15, sodium(mg): 681, Percent Daily Values are based on a 2,000 calorie diet.

Cuban Sandwiches

From http://www.parents.com/recipe/pork/cuban-sandwiches/

 Ingredients
 1 12 ounce crusty Italian bread
 4 dill pickles, thinly sliced lengthwise
 1/2 pound roast pork, sliced (about 8-1/4-inch-thick slices)
 4 slices Swiss cheese (about 1 ounce each)
 8 teaspoons yellow mustard

Make It

1. Heat grill or grill pan. Cut bread in half lengthwise, then crosswise into four equal pieces. Layer each bottom piece with a sliced pickle, 2 slices of the pork and 1 slice of cheese. Spread the cut-side of each top piece with 2 teaspoons mustard.

 2. Stack tops onto bottom pieces, and flatten to 1/3 original thickness. Place sandwiches on heated grill and weigh down with a heavy pot. Grill for 2 to 3 minutes per side, until nicely grilled and cheese melts. Cut in half on the diagonal and serve.

 Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal.(kcal): 422, Fat, total(g): 14, chol.(mg): 57, sat. fat(g): 6, carb.(g): 45, fiber(g): 3, pro.(g): 28, sodium(mg): 1033, Percent Daily Values are based on a 2,000 calorie diet.

Desserts with Bourbon for Turkey Day

http://www.buzzfeed.com/rachelysanders/23-thanksgiving-desserts-that-are-full-of-bourbon

Nicole Murphy's Pumpkin Pudding Crunch

From http://dadt.com/live/recipe-finder.html?recipeID=15336

INGREDIENTS:
2 sticks salted butter
1 large can pumpkin puree
3 brown eggs
1 large can evaporated milk
1 cup white sugar
1 tsp. vanilla extract
1 tsp cinnamon
½ tsp nutmeg
1 box yellow cake mix
Fresh mint leaves
Whipped topping

 DIRECTIONS:
 • Melt butter; set aside
 • In large bowl, mix together: pumpkin puree, eggs, milk, sugar, vanilla extract cinnamon & nutmeg
• Pour into baking dish
• Sprinkle evenly over mixture, dry cake mix. Cover completely with cake mix.
• Pour melted butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix.
• Bake for 1 hour @ 350 degrees
• Let cool; best served cold
• Top with a dollop of whipped topping, dash of cinnamon and garnish with a mint leaf

Pasta Fagioli with Sausage

http://www.parents.com/recipe/pasta/pasta-fagioli-with-sausage/

 Ingredients
 2 tablespoons extra-virgin olive oil
 1/2 pound sweet Italian sausage, casings removed
 3 cloves garlic, thinly sliced
 3 large chicken bouillon cubes, dissolved in 6 cups hot water
 1 can (28 ounces) crushed tomatoes
 1 teaspoon dried Italian seasoning
 1/4 teaspoon onion salt
 1/4 teaspoon black pepper
 1 pound ditalini pasta
 2 cans (19 ounces each) cannellini beans, drained and rinsed
 1/2 cup shredded Parmesan cheese

Make It

1. In large saucepan, heat oil over medium-high heat. Crumble sausage into saucepan; cook, stirring occasionally, about 5 minutes or until no longer pink. Add garlic; cook for 1 minute.

 2. Add dissolved bouillon cubes, tomatoes, Italian seasoning, onion salt and pepper. Bring to a boil over high heat. Stir in pasta. Reduce heat; simmer, stirring occasionally, for 10 to 11 minutes or until pasta is tender.

 3. Stir in beans; cook about 1 minute or until beans are heated through. Serve immediately with cheese. 

Nutrition Facts Servings Per Recipe: 8; Amount Per Serving: cal.(kcal): 439, Fat, total(g): 14, chol.(mg): 22, sat. fat(g): 4, carb.(g): 60, fiber(g): 6, pro.(g): 16, sodium(mg): 1239, Percent Daily Values are based on a 2,000 calorie diet.

Lemon-Ginger Pork Stir-Fry

From http://www.parents.com/recipe/pork/lemon-ginger-pork-stir-fry/

Ingredients
 8 ounces angel hair pasta
 1 pound pork tenderloin
 1 tablespoon cornstarch
 1 vegetable oil
 1/4 teaspoon salt
 1/8 teaspoon pepper
 6 ounces sugar-snap peas
 1 sweet red pepper cut into 1/4-inch wide slices
 1/2 cup fresh lemon juice
 2 tablespoons bottled chili sauce
 1 teaspoon grated lemon rind
 1 teaspoon grated fresh ginger

Make It

1. Cook 8 ounces angel hair pasta following package directions. Drain; rinse with cold water; set aside.

 2. Cut 1 pound pork tenderloin into 1/4-inch-thick slices. Combine pork, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, 1/4 teaspoon salt, 1/8 teaspoon pepper in large bowl. Trim 6 ounces sugar-snap peas; cut 1 sweet red pepper into 1/4-inch-wide strips.

 3. Heat 1 tablespoon oil in large skillet over high heat. Add pork; stir-fry 3 minutes, until browned. Add peas, pepper strips; stir-fry 3 minutes. Remove to large bowl.

 4. In same skillet, boil 1/2 cup sugar and 1/4 cup fresh lemon juice 3 minutes or until caramel colored. Add another 1/4 cup lemon juice, 2 tablespoons bottled chili sauce, 1 teaspoon grated lemon rind and 1 teaspoon grated fresh ginger. Add pork, vegetables and pasta; heat through. Sprinkle with 1/4 cup chopped scallions. 


Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal.(kcal): 575, Fat, total(g): 12, chol.(mg): 67, sat. fat(g): 2, fiber(g): 5, pro.(g): 33, sodium(mg): 442, Percent Daily Values are based on a 2,000 calorie diet.

Meatballs & Gravy

http://www.parents.com/recipe/meat/meatballs-gravy/

Ingredients
 1 1/4 pounds lean ground beef
 1 egg, lightly beaten
 1/3 cup unseasoned bread crumbs
 1/2 teaspoon garlic salt
 1 teaspoon Italian seasoning
 1/2 teaspoon black pepper
 1 tablespoon olive oil
 1 small onion, halved and thinly sliced
 1 cup sliced mushrooms
 2 tablespoons all-purpose flour
 1 14 1/2 ounce can beef broth
 1/4 teaspoon ground nutmeg
 Cooked noodles and steamed spinach for serving

Make It

1. Heat oven to 350 degrees F. Place a rack on a baking sheet and coat with nonstick cooking spray.

 2. In a large bowl, mix ground beef, egg, bread crumbs, garlic salt, 1/2 teaspoon of the Italian seasoning and 1/4 teaspoon of the black pepper. Form into 40 meatballs, about 1 level tablespoon each. Place on prepared rack over baking sheet.

 3. Bake meatballs at 350 degrees F for 20 minutes.

 4. Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms and cook 6 to 7 minutes, stirring occasionally or until lightly browned. Sprinkle flour over the mixture, stir and cook 1 minute. Gradually stir in beef broth until the flour is completely incorporated into the liquid. Bring to a simmer. Stir in the remaining 1/2 teaspoon Italian seasoning, 1/4 teaspoon pepper and the nutmeg. 

5. Add meatballs to the skillet and reduce heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally. Serve with buttered egg noodles and steamed spinach.

 Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal.(kcal): 280, Fat, total(g): 11, chol.(mg): 123, sat. fat(g): 4, carb.(g): 13, fiber(g): 1, pro.(g): 30, sodium(mg): 849, Percent Daily Values are based on a 2,000 calorie diet.

Penne Pesto with Chicken

From: http://www.parents.com/recipe/chicken/penne-pesto-with-chicken/

Ingredients
1 large bunch broccoli rabe, trimmed slightly and cut into 1-1/2 inch pieces 
1 box (16 ounces) penne pasta
2 cloves garlic, peeled and sliced
1 package (9 ounces) fully cooked grilled chicken strips cut into bite-size pieces
1 container (7 ounces) Buitoni Reduced-Fat Basil Pesto

Make It

1. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook 3 minutes. Scoop into bowl with a slotted spoon and add pasta to boiling water. Cook 9 minutes.

2. Meanwhile, drain water from broccoli rabe. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add garlic and cook 2 minutes. Stir in broccoli rabe; cook 3 minutes more. Season with 1/8 teaspoon salt and 1/4 teaspoon pepper.

3. Drain pasta. Stir chicken, pasta and pesto into skillet. Cook 2 minutes to heat through. Serve warm. 

Nutrition Facts Servings Per Recipe: 6; Amount Per Serving: cal.(kcal): 530, Fat, total(g): 17, chol.(mg): 32, sat. fat(g): 3, carb.(g): 67, fiber(g): 3, pro.(g): 28, sodium(mg): 675, Percent Daily Values are based on a 2,000 calorie diet.

Best Chocolate Chip Cookies

Dorie Greenspan's Best Chocolate Chip Cookies
From http://www.mychocolatetherapy.com/2009_10_01_archive.html

* 1 1/4 cup all-purpose flour
* 3/4 cup unsweetened cocoa powder
 1 teaspoon salt
3/4 teaspoon baking soda
2 sticks (8 ounces) unsalted butter at room temp
1 cup sugar
2/3 cup packed light brown sugar
2 teaspoons pure vanilla extract
2 large eggs 12 ounces bittersweet chocolate chopped into chips, or 2 cups store bought chocolate chips
(I used a mixture of bittersweet and semi-sweet which worked fine too)
1 cup finely chopped walnuts or pecans (optional)

 *The original recipe calls for 2 cups of ap flour, but if you would like to make chocolate chocolate chip cookies you can sub 3/4 cup cocoa for 3/4 ap flour

 Center a rack in the oven and preheat oven to 375 degrees F.

Line two baking sheets with parchment or silicone mats.

Whisk together flour, salt, and baking soda.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute until smooth. Add the sugars and beat for another 2 minutes or so, until well blended. Beat in vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed t low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with spatula, mix in the chocolate and nuts.

(The dough can be refrigerated for up to 3 days or frozen. If you'd like, you can freeze rounded tablespoonfuls of dough, ready for baking. Freeze the mounds on a lined baking sheet, then bag them when they're solid. There is no need to defrost the dough before baking-just add another minute or two to the baking time)

Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls. Bake the cookies--one sheet at a time and rotating the sheet at the midway point--for 10-12 minutes. They may still be a little soft in the middle, and that's just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully using a wide metal spatula, transfer them to racks to cool to room temperature.

Repeat with the remainder or the dough, cooling the baking sheets between batches.

Grab a cold glass of milk and enjoy!!!

Apple Fritter Scones

Apple Fritter Scones from http://sweetpeaskitchen.com/2012/10/apple-fritter-scones/
Tender scones packed with caramelized fresh apple chunks, a hefty dose of cinnamon and drizzled with a delicious spiced glaze.

 YIELD: 8 scones

PREP TIME: 20 minutes
COOK TIME: 25 minutes
TOTAL TIME: 45 minutes

Ingredients:
For the Apples:
1 tablespoons unsalted butter
1 large granny smith apple, finely diced, peeled
2 tablespoons granulated sugar
1 teaspoons cinnamon
1 tablespoons water

For the Scones:
1/2 cup plus 2 tablespoons heavy cream, divided
1/2 cup sour cream
2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2 cup sugar (3 ½ ounces), plus 1 tablespoon for sprinkling 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon table salt 8 tablespoons unsalted butter, frozen, cut into ½ inch pieces

For the Spiced Glaze:
1/2 cup plus 1 ½ tablespoons powdered sugar
1/8 teaspoon ground cinnamon
pinch ground nutmeg
1 tablespoon milk

Directions:
 In a skillet over medium heat, melt butter. Add apples, sugar, cinnamon, and water. Cook, stirring occasionally, until apples are tender, about 8-10 minutes.

Remove from heat and spread into a single layer on a large plate. Place in the freezer until needed

Adjust oven rack to middle position and heat oven to 425 degrees.

Whisk together 1/2 cup heavy cream and sour cream in a medium bowl; refrigerate until needed.

In the bowl of a food processor fitted with the metal blade, pulse flour, ½ cup sugar, cinnamon, nutmeg, baking powder, baking soda, and salt until combined, about five 1-second pulses. Add butter and toss with a fork to cover in flour mixture. Pulse until mixture looks like coarse cornmeal flecked with pea-sized bits of butter, about 10 to 12 pulses.

Transfer mixture to a large mixing bowl. Add cream mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface.

Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking. Roll dough into an approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square.

Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle apples evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper, loosen dough from work surface.

Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet. Brush tops with 2 tablespoons of heavy cream and sprinkle with remaining tablespoon sugar.

Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to a wire rack to cool slightly. While the scones are cooling, make the spiced glaze by mixing the powdered sugar, cinnamon, nutmeg and milk together until smooth. Drizzle over each scone and allow the icing to dry before serving.

Pumpkin Scones

I have yet to meet a scone I didn't like but store bought they are sooo expensive. Why? They are always pretty simple ingredients and a wander though the spice cabinet. You don't even have to roll the dough. So what makes it so special? I can't wait to try these for breakfast. Yum!

Pumpkin Scones from http://sweetpeaskitchen.com/2010/09/pumpkin-scones/

These moist and delicious pumpkin scones, with the sweet taste of pumpkin and spices of fall, are brushed with a scrumptious powered sugar glaze and drizzled with a spicy glaze. If you love pumpkin, this sweet and spicy scone is sure to please!

 YIELD: 12 Scones

Ingredients:
For the Scones:
2 cups all-purpose flour
1/4 cup and 3 tablespoons granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin puree
3 tablespoons half-and-half
1 large egg

For the Powdered Sugar Glaze:
1 cup plus 1 tablespoon powdered sugar
2 Tablespoons milk

For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk 1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Directions:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.

Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.

In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball.

Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough.

Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm. While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

Recipe Note: you can freeze unbaked scones and enjoy hot from the oven scones any day of the week. Just freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When ready to bake just pop into the oven straight from the freezer, no need to thaw. Just add a few more minutes to the baking time.

Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting

Pumpkin Cupcakes
Recipe from The Cupcake Suite http://thecupcakesuite.blogspot.com/2012/10/october-pumpkin-cupcakes.html

Makes 1 Dozen
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
1/2 tsp cinnamon
2 eggs
1 cup pumpkin puree
1/2 cup sugar
1/2 cup brown sugar
1/2 cup vegetable oil

Whisk flour, baking powder, baking soda, salt, and spices together in medium bowl. In a larger bowl mix remaining ingredients until completely smooth. Slowly add flour mixture and stir until combined.

 Bake at 350° for 20 minutes, or until toothpick comes out clean.

Brown Sugar Cream Cheese Frosting
Makes enough for 12 cupcakes
6 ounces cream cheese
6 tbs butter, softened
1/4 plus 2 tbs brown sugar
pinch of salt
1 1/4 cup powdered sugar
1/2 tsp vanilla

Beat cream cheese and butter with electric mixer until smooth and fluffy. Add brown sugar and beat until incorporated. Add powdered sugar 1/2 cup at a time, beating well each time. Add remaining ingredients and beat for addition 2-5 minutes.