Chocolate Pumpkin Muffins

My good friend Becky gave me this recipe.  These muffins are delicious and have just enough pumpkiny goodness!

Chocolate Pumpkin Muffins

1 ½ cups all-purpose flour

½ cup sugar

2 teaspoons baking powder

½ teaspoon cinnamon

½ teaspoon salt

1 cup milk

½ cup solid pack canned pumpkin

¼ cup butter, melted

1 egg

One 6 ounce package (1 cup) semi-sweet chocolate chips

¼ cup finely chopped nuts

Preheat oven to 400 degrees F.  In large bowl, combine flour, sugar, baking powder, cinnamon, and salt; make well in center.  In small bowl, combine milk, pumpkin, butter and egg; add to well in flour mixture.  Add semi-sweet chocolate chips; stir until dry ingredients are just moistened.  Spoon mixture into greased muffin cups, filling each ¾ full.  Sprinkle 1 teaspoon nuts over each muffin.  Bake at 400 degrees F for 18 – 20 minutes.  Cool 5 minutes; remove from pans.  Cool completely on wire racks.

Artichoke Dip

This is a family favorite!  We have it at most of our family get togethers.

Artichoke Dip

Recipe: Aileen Butler

1 (14 ounce) can artichokes

1 cup mayonaise

1 (7 ounce) can green chiles

1 1/2 cup Monterey Jack Cheese

Preheat oven to 350 degrees.  Mix all the ingredients together in a bowl.  Put in a 9 inch pie dish.  Bake for 25 minutes or until brown on top.

Butter-Maple Roasted Carrots

This recipe is from my Aunt Margo.  I'm not a huge fan of cooked carrots, but I really like this recipe.

Butter-Maple Roasted Carrots

3 Tbsp butter (melted)

1/4 cup water

2 tsp salt

1 - 2 tsp pepper (to taste)

1 garlic clove, minced

1/8 tsp cayenne pepper

1/2 cup brown sugar

1/4 cup maple syrup

2 sprigs fresh thyme

3 pounds organic carrots (cut into 1 1/2 inch chunks)

Preheat oven to 350 degrees.  Heat butter, water, salt, pepper, garlic, cayenne, brown sugar, and maple syrup together on the stove for 1 minute.  Place carrots in a greased 9x13 inch baking dish.  Pour maple mixture over carrots; stir to ensure even coating.  Nestle thyme among carrots.  Cover with aluminum foil and bake 45 minutes or until just tender.  Remove foil, stir and bake 15 to 25 minutes longer, until carrots are slightly browned.

Chocolate Cheesecake

I got this recipe from my friend Heather.  It is delicious and rich.  I like it served with a raspberry sauce the best.  Just frozen raspberries with a little sugar mixed in heated in a saucepan.

Chocolate Cheesecake

Crust :
2 cups crushed chocolate graham crackers
1/2 cup sugar
1/2 cup butter

Filling :
2 cups semi-sweet chocolate chips
1 envelope unflavored gelatin
1/2 cup milk
16 ounces cream cheese
1/2 cup sour cream
1/2 cup whipping cream (whipped)

Instructions:

Crust :
Combine crumbs, sugar and butter.  Mix well.  Press firmly onto bottom and 2 inches up sides of a 9 inch springform pan.

Filling:
In a heavy sauce pan over low heat, melt chocolate.  In a small sauce pan, sprinkle gelatin over milk.  Let stand for 1 minute.  Warm over low heat, stirring frequently, until gelatin is dissolved.  In a large mixing bowl beat cream cheese, sour cream, and chocolate until fluffy.  Beat in gelatin.  Fold in whipped cream, pour into crust.  Chill about 3 hours or until firm.

Baked Pasta with Spinach

This is an great recipe.  I love the ricotta in it; it adds creaminess to this healthy dish.

Low Fat Baked Pasta with Spinach

 

photo credit here

Recipe from http://www.skinnytaste.com

Ingredients: 
  
12 oz uncooked pasta such as ziti

28 oz crushed tomatoes

1 tsp olive oil

3 cloves garlic, minced

10 oz frozen spinach, thawed1 tsp oregano

2 tbsp chopped fresh basil

salt and fresh pepper to taste

8 oz fat-free ricotta

1/4 cup grated Parmesan cheese

2 cups (8 oz) shredded part skim mozzarella

olive oil cooking spray  

Directions:

Preheat oven to 375°.Spray a 9x13-inch baking pan with oil spray.

In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot.

Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper. 

Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.

Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned. Let it cool 5 minutes, then cut it into 8 equal portions.

This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before baking.

Grilled Chicken

I found this recipe on one of my favorite sites, skinnytaste.com.  My sister, Erin recommended the site to me.  This has become one of our favorite dishes to have for dinner.  It is incredibly tasty and as an added bonus healthy!

Grilled Chicken with Spinach and Melted Mozzarella

 

 photo credit here

Recipe adapted from http://www.skinnytaste.com

Marinade from foodnetwork

Marinade:

1/4 cup vegetable oil, divided

3 tablespoons lemon juice

1 garlic clove, minced

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Dash hot sauce

Salt

Freshly ground black pepper

Ingredients: 

21 oz (3 large) chicken breasts sliced in half lengthwise to make 6 cutlets

3 cloves garlic, crushed

10 oz frozen spinach, drained

3 oz shredded part skim mozzarella

1/2 cup roasted red pepper, sliced in strips (packed in water)

olive oil spray

Directions:

Mix all the ingredients for the marinade together in a bowl.  Put chicken in a ziplock bag then pour marinade over the chicken.  Close the bag and let the chicken marinate for at least 2 hours.

Preheat oven to 400°.

Cook chicken on the grill until no longer pink, careful not to overcook or you'll have dry chicken.

Meanwhile, heat a sauté pan on medium heat. Add oil and garlic, sauté a few seconds, add spinach, salt and pepper. Cook a few minutes until heated through.

When chicken is done, lay on a baking sheet lined with foil or parchment for easy clean-up. Divide spinach evenly between the 6 pieces and place on top. Top each with half oz mozzarella, then slices of roasted pepper and bake until melted, about 6-8 minutes.

Baked Pasta

One of my really good friends, Stephanie, brought us dinner just after I had Andie.  This is what she brought and it has turned into a family favorite!

Baked Pasta with Tomatoes & Mozzarella

(aka Steph’s Pasta)

Ingredients

1 cup of any small pasta; I use salad macaroni

2 tablespoons olive oil

1 clove garlic, minced

1 (14.5-ounce) can diced tomatoes with juice

1 cup shredded mozzarella

1/8 cup dried parsley or ¼ cup chopped fresh parsley

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup bread crumbs

1/4 cup grated Parmesan

1 tablespoon butter (or olive oil)

Directions

Preheat the oven to 400 degrees F.

Cook pasta in salted water until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, Combine the canned tomatoes, mozzarella cheese, garlic, parsley, salt, and pepper in a bowl. Stir to combine. Add the cooked pasta to the tomato mixture and stir to combine. Place the mixture in a sprayed 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter or drizzle with olive oil. Bake until the top is golden brown, about 25-30 minutes. 

The BEST Chocolate Chip Cookies

This recipe is my go-to for cookies.  I have made it many times with different add-ins and they always turn out fantastic!

Chocolate Chip Cookies

Recipe adapted from http://picky-palate.com/2010/05/10/xxl-mm-chocolate-chip-cookies/

2 sticks softened butter

3/4 Cup sugar

1 Cup packed light brown sugar

2 extra large eggs

2 Tablespoons pure vanilla

3 3/4 Cups all purpose flour

1 1/2 teaspoons baking soda

3/4 teaspoon salt

12 oz bag milk chocolate chips

6 ounces (half a bag) white chocolate chips

6 ounces (half a bag) semi-sweet mini chocolate chips

1/2 cup chopped walnuts (optional)

One third (1/3) of a bag of heath toffee bits (optional but a good substitute if you do not want the nuts)

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer beat the butter and sugars until well beaten.  Beat in eggs and vanilla until well combined.  Place flour, baking soda and salt into a large bowl; mix together lightly with a fork.  Slowly add flour mixture to wet ingredients along with the chocolate chips and nuts or toffee bits (if you are adding them).

2. Prepare baking sheet by putting some parchment paper on top of each sheet. Scoop dough with a half-tablespoon scoop (see picture below).  Put the scooped dough into your hands and roll into a neat ball, then flatten the ball a little and place on baking sheet.  Repeat with the remaining dough.  Bake for 9-12 minutes, until edges just start to turn golden brown.  Let cool for 10 minutes on cookie sheet before transferring to a cooling rack.  

Makes about 4 1/2 dozen 2 inch cookies. *Note:  If you are making them in a muffin-top pan like the original recipe from Picky-Palate calls for use a 1/4 cup measuring cup to scoop out the dough and then pack the dough into the muffin-top pan.  This makes about 18 muffin-top pan size cookies.*

picture credit here