Toffee Chunk Brownie Cookies
By: Chocolate Lover’s Collection
1 cup butter (2 sticks)
4oz unsweetened chocolate, coarsely chopped
1 ½ cups granulated sugar
2 eggs
1 Tablespoon vanilla
3 cups flour
1/8 teaspoon salt
1 ½ cups coarsely chopped toffee bars (such as Heath. You can even buy pre-packed crushed toffee bits)
Preheat oven to 350 degrees. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat; cool slightly.
Stir sugar into chocolate mixture until smooth. Stir in eggs until well blended. Stir in vanilla until smooth. Stir in flour and salt just until mixed. Fold in toffee.
Drop heaping Tablespoons of dough 1 ½ inches apart onto parchment paper lined baking sheets.
Bake 12 minutes or until just set. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely. Store in airtight containers.
Makes 36 cookies
Saturday, March 13, 2010
Couscous Vegetable Salad
Couscous Vegetable Salad
By: Williams Sonoma
Cholesterol Free- Good source of fiber
1 cup couscous
Kosher salt
1 ½ cups boiling water
3 Tablespoons extra-virgin olive oil
3 Tablespoons fresh lemon juice
½ teaspoon minced garlic
Freshly ground black pepper
½ cup thawed, frozen petite peas
½ cup thin sliced green onions
½ cup minced red bell pepper
½ cup diced English (hothouse) cucumber
¼ cup chopped fresh flat-leaf Italian parsley
1 cup firmly packed, chiffonade-cut romaine lettuce leaves
In a heatproof bowl, combine the couscous, ½ teaspoon salt, and the boiling water. Stir to blend. Cover tightly and let stand until all the liquid has been absorbed, about 20 minutes. Uncover the couscous and let cool to room temperature, about 15 minutes.
In a small bowl, whisk together the olive oil, lemon juice, garlic, ¼ teaspoon salt, 1 Tablespoon water, and a grind of pepper until blended.
Add the peas, green onion, bell pepper, cucumber, parsley, and all but 1 Tablespoon of the dressing to the couscous. Toss to mix.
Place the romaine in a separate bowl. Add the remaining 1 Tablespoon dressing and toss to coat.
To serve, divide the couscous mixture evenly among individual bowls or plates. Top each serving with an equal amount of the romaine lettuce. Serve at once.
Makes 6 servings
By: Williams Sonoma
Cholesterol Free- Good source of fiber
1 cup couscous
Kosher salt
1 ½ cups boiling water
3 Tablespoons extra-virgin olive oil
3 Tablespoons fresh lemon juice
½ teaspoon minced garlic
Freshly ground black pepper
½ cup thawed, frozen petite peas
½ cup thin sliced green onions
½ cup minced red bell pepper
½ cup diced English (hothouse) cucumber
¼ cup chopped fresh flat-leaf Italian parsley
1 cup firmly packed, chiffonade-cut romaine lettuce leaves
In a heatproof bowl, combine the couscous, ½ teaspoon salt, and the boiling water. Stir to blend. Cover tightly and let stand until all the liquid has been absorbed, about 20 minutes. Uncover the couscous and let cool to room temperature, about 15 minutes.
In a small bowl, whisk together the olive oil, lemon juice, garlic, ¼ teaspoon salt, 1 Tablespoon water, and a grind of pepper until blended.
Add the peas, green onion, bell pepper, cucumber, parsley, and all but 1 Tablespoon of the dressing to the couscous. Toss to mix.
Place the romaine in a separate bowl. Add the remaining 1 Tablespoon dressing and toss to coat.
To serve, divide the couscous mixture evenly among individual bowls or plates. Top each serving with an equal amount of the romaine lettuce. Serve at once.
Makes 6 servings
Hawaiian Fruit Pie
Hawaiian Fruit Pie
By: Ruth Cohen (Sacramento, CA)
8oz tub Cool whip, thawed
3oz package orange Jello
11oz can mandarin oranges, drained
15oz can pineapple tidbits, drained
1 large sliced banana
1 (9-inch) prepared graham cracker crust
Put Cool whip into large bowl and gently mix with fork until fluffy and free of lumps. Slowly add Jello and gently mix until Jello is mostly dissolved. Add drained oranges and pineapple and sliced banana. Stir gently to mix evenly. Pour into graham cracker pie crust and chill for 1 hour (in refrigerator or freezer) or until firmly set. Low-cal versions are available for the Cool Whip, Jello and pie crust. Different flavors of Jello (like lemon or lime) can also be used for variety.
Serves 6-8
By: Ruth Cohen (Sacramento, CA)
8oz tub Cool whip, thawed
3oz package orange Jello
11oz can mandarin oranges, drained
15oz can pineapple tidbits, drained
1 large sliced banana
1 (9-inch) prepared graham cracker crust
Put Cool whip into large bowl and gently mix with fork until fluffy and free of lumps. Slowly add Jello and gently mix until Jello is mostly dissolved. Add drained oranges and pineapple and sliced banana. Stir gently to mix evenly. Pour into graham cracker pie crust and chill for 1 hour (in refrigerator or freezer) or until firmly set. Low-cal versions are available for the Cool Whip, Jello and pie crust. Different flavors of Jello (like lemon or lime) can also be used for variety.
Serves 6-8
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