Quadruple Chocolate Cherry Cookies

Ingredients:

1 cup unbleached, all-purpose flour
2 TBSP dutch-process cocoa
1 tsp. baking powder
1/2 tsp. kosher salt
4 oz. bittersweet chocolate, chopped
4 oz. semisweet chocolate, chopped
1 stick unsalted butter, cut into small chunks
1/2 cup sugar
1/2 cup light brown sugar
2 eggs
12 oz. semisweet chocolate chips
1 and 1/2 cups dried cherries

Directions:

1. In a medium bowl, whisk the the flour, cocoa, baking powder and salt.  Set aside.
2. Melt the chopped chocolate and butter in a heatproof bowl over a pan of simmering water.  Stir until smooth and completely melted.
3. Remove the bowl from the heat.  Whisk in the sugars and then the eggs.
4. Whisk in the dry ingredients until combined.
5. Fold in the chocolate chips and cherries.
6. Press plastic wrap right onto the dough, and refrigerate 30 minutes to 1 hour.
7. Preheat the oven to 350.  Line 3 cookie sheets with parchment paper.
8. Use a 2 tablespoon cookie scoop to scoop out mounds of dough (or use a spoon).  Bake until the edges are set, but the centers still look soft, about 12 minutes.
9. Cool on the baking sheet for 1 minute, then transfer to a wire rack until cooled completely.

*www.bakeat350.blogspot.com

Creamy Turkey (or Chicken) and Wild Rice Soup

If you are looking for something to do with your leftover turkey, this is delicious!

Ingredients:

• 1 cup uncooked wild rice
• ½ cups unsalted butter
• 1 whole medium onion, chopped
• 2 stalks celery, chopped
• 2 whole carrots, sliced into 1/4" thick coins
• 8 ounces, weight button mushrooms (sliced)
• 2 cloves garlic, minced
• ½ cups all-purpose flour
• 8 cups low sodium chicken broth
• 2 cups half-and-half
• 2 tablespoons soy sauce
• ½ teaspoons salt
• ¼ teaspoons black pepper
• 1 whole bay leaf
• 1 teaspoon finely chopped fresh thyme (or 1/2 teaspoon dried)
• ¼ cups finely chopped fresh parsley (or 2 teaspoons dried)
• 4 cups cooked and coarsely shredded turkey or chicken 
• 2 teaspoons fresh lemon juice

Directions:

First off, you’ll want to get your wild rice cooking, so it’s ready to add to the finished soup. Prepare according to the package instructions. (It takes a while; the instructions on my bag says to cook it for 55 minutes.)

The remainder of the recipe can be made in one stock pot. Start by melting the butter over medium heat. Add the onion, celery, carrots, mushrooms, and garlic. Stir well and saute until the onion is transparent and softened. Blend in flour, cooking until it bubbles a bit. Gradually add the broth, stirring constantly.

Turn up the heat a bit and bring the soup to a low boil. Boil for 1 minute. Reduce heat slightly and add the cooked wild rice, half-and-half, soy sauce, salt, pepper, bay leaf, thyme, parsley, and turkey or chicken. Simmer for 20 minutes or until thoroughly warmed. Stir in the fresh lemon juice and taste test to see if it needs more salt and pepper.

Serve with crackers or warm bread.

*www.tastykitchen.com

Creamed Corn

Ingredients:

• 2 (10 ounce) packages frozen corn kernels, thawed
• 1 cup heavy cream
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1 cup whole milk (I used half & half.)
• 2 tablespoons all-purpose flour
• 1/4 cup freshly grated Parmesan cheese

Directions:

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

*www.allrecipes.com

Chocolate-Peppermint Thumbprints

Very EASY!  Perfect for the holidays!

Ingredients:

2 c. all-purpose flour (spooned and leveled)

2/3 c. unsweetened cocoa powder

1/4 tsp. fine salt

1 1/4 c. (2.5 sticks) unsalted butter, room temperature, separated

1 1/2 c. granulated sugar, separated

1 large egg

1 tbsp. pure vanilla extract

3/4 c. semi-sweet chocolate chips

1/2 tsp. pure peppermint extract

Directions:

1. Preheat oven to 350, with racks in upper and lower thirds.
2. In a medium bowl, whisk together flour, cocoa powder, and salt.  In a large bowl, using an electric mixer, beat 1 cup each butter and sugar (1 cup sugar and 2 sticks butter) on medium-high until light and fluffy, 3 minutes.  Add egg and vanilla; beat to combine.  With mixer on low, gradually add flour mixture and beat to combine.
3. Place 1/2 c. sugar in a small bowl.  Roll dough into one-inch balls, then roll in sugar to coat.  Place balls, one inch apart, on two parchment-lined baking sheets.  Bake 5 minutes.  Remove baking sheets from oven; with the small end of a melon baller or the bottom of a small round measuring spoon, and make an indentation in the center of each cookie.
4. Bake until cookies are just set but still look moist, about 4 more minutes.  Do not overbake.  Let cool on sheets on wire racks.
5. In a microwave-safe bowl, microwave chocolate chips and 1/4 c. butter in 10 second increments until melted; stir in peppermint extract.  Let cool until thick enough to pipe, 5 minutes.  Transfer mixture to a large Ziploc bag; snip 1/4 inch hole in one corner.  Pipe chocolate into cookie indentations.  Store in airtight containers for up to one week.

*For extra sparkle, roll the dough balls in sanding sugar instead of granulated sugar before baking.  (Makes 4 dozen cookies.)

*Everyday Food Magazine, December 2011

Creamy Green Chile Chicken Enchiladas

Ingredients:

Filling:
3 cups cooked, chopped chicken (I used Tyson pre-grilled chicken strips.)
2 (4 oz.) cans of green chiles, lightly drained (*I DID NOT drain them.)
1 package (8 oz.) cream cheese, cubed (I used 1/3 less fat cream cheese.)
1 can white or black beans, rinsed and drained (You can really use any type of bean you prefer here.)

Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce (I used medium heat...it was NOT spicy, so don't be scared.)
½ cup sour cream

8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

Directions:
Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth, milk, salt and pepper. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling, then top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. (Save at least 1/2 cup cheese for the top of the enchiladas.) Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. (I baked for 30 minutes; would have preferred to have done 35  for the temperature to have been a bit hotter.)  Sprinkle fresh cilantro over the top and serve.  *Serves 4-6 people.

*www.melskitchencafe.com

Lemon Grilled Chicken

This is an excellent and VERY easy marinade!

Ingredients:

Juice of one lemon, about 3 Tbsp. lemon juice

3 Tbsp. oil

1 tsp. minced garlic, about 2 large cloves

1 tsp. salt

1/4 tsp. pepper

1/2 tsp. oregano

1 lb. chicken breasts

Directions:

Marinate the chicken overnight.  Grill on medium high heat, about 6-7 minutes per side, or until cooked, depending on thickness of chicken.  

*www.thesisterscafe.com

Chicken and Sausage Jambalaya

Thanks, Amy! Great find!!

*Note: 
For the smoked sausage, if you choose a leaner sausage, like turkey or chicken, you may need to add one tablespoon of olive oil to the pot in the first step when cooking the chicken and sausage together since the lean sausage won’t render as much fat.

Ingredients:

1 pound smoked sausage, cut into 1/4-inch slices (I used lean turkey sausage, and I also cut my sausage into half moons.)
1 pound chicken (about 2 average-sized boneless skinless chicken breasts or the equivalent of another kind of cut, like thighs), cut into bite-size pieces *(I seasoned my chicken with salt and pepper before cooking.)
2 tablespoons flour
2 tablespoons butter
1 large yellow onion, chopped
2 cloves garlic, finely minced
3 ribs celery, chopped
1 medium bell pepper (red or green), chopped (I used yellow.)
1 teaspoon dried basil
1/4 teaspoon Creole or Cajun seasoning (Use a light hand with this if you don’t want it overly spicy.)
1 can (10-ounces) Rotel tomatoes (I used the mild flavor.)
1/2 teaspoon sugar
1 1/2 cups low-sodium chicken broth
2 cups hot, steamed rice

Directions:
*Just a tip: 
Start cooking the rice while you prepare the rest of the jambalaya so it is ready to add in during the last step.
In a 4-6 quart pot, cook sausage and poultry over medium heat. Drain the grease (you may only need to do this if you aren’t using a lean sausage), scrape the meat onto a plate, and set aside. Melt the butter in the same pot. Stir in the flour and cook over medium heat, stirring constantly, for one minute. Add the vegetables, basil and Creole (or Cajun) seasoning, and the Rotel tomatoes and sugar. Stir well. Simmer the mixture over low or medium-low heat for 15 to 20 minutes, stirring occasionally, until the vegetables are mostly tender (they’ll continue to cook a few minutes longer in the next step). Add the sausage and chicken back to the pot, and cook 10 minutes, stirring occasionally. Add the chicken broth and simmer 5 minutes longer. Stir in the hot, steamed rice until you achieve your desired consistency.  Serves 6.

*www.melskitchencafe.com

Chocolate Chunk Muffins

Ingredients:

1 1/2 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sour cream
1/4 cup milk
2 eggs
2 teaspoons vanilla
1/4 cup melted butter, cooled slightly
6 oz. semisweet chocolate chunks (I found mine at Dominick's.)

Directions:

1. Preheat oven to 350 degrees.
2. Line muffin tray with 12 regular size baking cups.
3. In a medium bowl, stir flour, sugar, baking powder, and salt together with a wire whisk until combined.
4. In another bowl, stir sour cream, milk, eggs, vanilla and melted butter. Stir until combined.
5. Combine dry mix with medium mix (I used a hand mixer), then stir in chocolate chunks.
6. Divide batter into baking cups.
7. Bake for about 18-20 minutes or until done.
8. Makes 12 regular or 9 larger muffins. Bake a couple minutes longer for taller muffins.
9. Serve warm, with a small pat of butter on the top!  Yum!

*www.bakerella.com

Less-Mess Bacon

Here is a simple dinner "tip" for the next time a recipe asks for cooked bacon...

MUCH EASIER!

Directions:

This spatter-free technique puts the "bake" back in bacon. Preheat the oven to 400 degrees. Line 2 rimmed baking sheets with parchment paper, then lay the bacon strips flat, making sure pieces do not overlap. Bake until crisp and browned, 15 to 18 minutes, or desired doneness, rotating the sheets once. Transfer strips to a paper towel to drain.

*www.marthastewart.com