faux foodie


Kate’s Chocolate Mint Cookies
March 19, 2011, 9:53 pm
Filed under: Company, dessert

Kate made this for St. Patrick’s and they are DELICIOUS!

INGREDIENTS:
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 Andes mints
DIRECTIONS:
1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie.

The only difference I make is to use the chopped Andes Mint pieces that are sold in the baking aisle with the chocolate chips. You get a better swirl of green mint and chocolate and there’s no unwrapping.



Red Lobster Cheddar Biscuits!
March 12, 2011, 7:36 pm
Filed under: Company, side dish

SO DELICIOUS!

Ingredients:

2 ½ cups Bisquick baking mix

¾ cup cold whole milk

4 tablespoons cold butter (1/2 stick)

¼ teaspoon garlic powder

1 heaping cup grated cheddar cheese

Bush on Top:

2 tablespoons butter, melted

¼ teaspoon dried parsley flakes

½ teaspoon garlic powder

pinch salt

Directions:

1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don’t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don’t over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Recipe courtesy of Todd Wilbur, “Top Secret Restaurant Recipes 2,” Plume Books.



Grilled Veggies and Chickpeas w/ CousCous (cooking light)
March 12, 2011, 7:29 pm
Filed under: Health, main course, side dish

Ingredients

  • 1  large zucchini (about 8 ounces)
  • 1  large yellow squash (about 6 ounces)
  • 1  small green bell pepper, quartered
  • 1  small red bell pepper, quartered
  • 1  small onion, cut into 1/4-inch-thick slices (about 1/2 cup)
  • Cooking spray
  • 1  cup  water
  • 3/4  cup  uncooked couscous
  • 1/2  teaspoon  hot pepper sauce
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  ground cumin
  • Dash of ground cinnamon
  • 3/4  cup  cherry tomatoes, halved
  • 2  tablespoons  chopped fresh cilantro
  • 3  tablespoons  fresh lemon juice
  • 1  tablespoon  extravirgin olive oil
  • 1  (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 1/4  cup  (1 ounce) crumbled feta cheese

Preparation

Prepare grill.

Cut zucchini and squash lengthwise into 1/4-inch-thick slices. Place zucchini, squash, bell peppers, and onion on a grill rack coated with cooking spray; grill 3 minutes on each side or until well browned. Remove vegetables to a cutting board; cool. Chop vegetables into bite-sized pieces; place in a large bowl.

Bring water to a boil in a medium saucepan. Stir in couscous and the next 5 ingredients (through cinnamon). Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.

Add couscous, tomatoes, and remaining ingredients except cheese to vegetable mixture; toss well. Sprinkle each serving with cheese.

 



Mustardy Potatoes
March 4, 2011, 5:09 am
Filed under: Health, side dish, Uncategorized

In making mashed potatoes, hold the butter, cream, and cream cheese (HOW did I get into this habit!) and instead stir in some Dijon Mustard!