Tuesday, December 21, 2010

Forgotten Cookies


* 2 large egg whites, at room temperature *
* 1/2 teaspoon cream of tartar
* 2/3 cup white sugar
* 1 teaspoon vanilla extract
* 1 cup semisweet chocolate chips or finely chopped semisweet chocolate **
* 1 cup finely chopped walnuts ***

* I used egg whites sold in the carton

** I prefer milk chocolate chips because semi sweet make them too sweet

*** I usually leave all the nuts out but you can add them


Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.

In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

I will say it is also neat to add peppermint flavour instead of vanilla and.... crushed candy canes on the top of the peppermint ones... YUMMY! You can do many different variations it is not funny!

Christmas Crunch

Today I took some time to make some Christmas Crunch to snack on over the holidays. The kids are going to love this!

I don't have a recipe per say but here is how I made it.

Purchase a box of Crispix and don't forget to clip the $5 coupon.

Dump out the cereal on your counter on waxed paper.

Add pretzels and M&Ms ... don't ask how much because I don't measure... so I will say until it looks pretty!

This is what it looks like with white chocolate drizzled on the top!

Sunday, December 12, 2010

Bruschetta Chicken Bake

Sandra made this casserole for Ladies' Day Out and, of course, we all wanted the recipe.  Delicious!!

1 can (19 oz/540 ml) stewed tomatoes, undrained
2 cloves garlic, minced
1 pkg. (120 g) Stove Top Stuffing for Chicken
1-1/2 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp dried basil leaves
1 cup Kraft Mozzarella Shredded Cheese

Preheat over to 400F.  Place tomatoes with liquid in medium bowl.  Add garlic and stuffing mix; stir just until stuffing mix is moistened.  Set aside.

Pleace chicken in 13 x 9" baking dish; sprinkle with basil and cheese.  Top with stuffing mixture.

Bake 30 min. or until chicken is cooked through.

Makes 6 servings.

From What's Cooking, Fall 2006

Wednesday, December 8, 2010

best and easiest peanut butter chocolate squares

This is so simple I don't even look up the recipe anymore!

2 cups chocolate
(you can use squares, wafers, bars, left over easter bunnies or foil wrapped balls)
1 cup butterscotch chips (I prefer 1/2 of a cup or none)
vegetable oil

2 cup peanut butter (smooth is best but crunchy will work)

2 cup mini marshmallows (coloured looks nice)

1 greased cookie sheet

Put a pot on very low heat on the stove empty (this is to ensure there is no dampness in the metal ~ water damages chocolate). Heat pot. Add small amounts of chocolate and stir from the bottom constantly. *** If your chocolate looks grainy, add small amounts of vegetable oil. Cheaper chocolate will need more oil....Just keep adding as needed.

Melt thoroughly with the butterscotch chips (if used).
Add peanut butter. Turn off heat and stir until mixture is smooth.

Pour into a small greased cookie sheet and spread evenly.

Place marshmallows on top of chocolate in rows so when you cut into squares each will get a marshmallow. Press into chocolate.


Cut into squares.

So easy and they are very popular here!

"Bon Appetit!"

Monday, December 6, 2010

chicken soup (curry or not)

I love this recipe because it is sooooo easy.

In a large pot:

1 whole green pepper
1 whole onion
1/2 bag mini carrots
4 stalks celery
8 cups water
boullion cubes or chicken soup mix

Bring to a boil. Puree veggies with soup using an emulsion blender (or blend this after it cools down in a blender), making a slightly thicker soup base. (you can hide lots of veggies in there!)

Put back into large pot. Add 4 tbsp of curry powder if you want. If someone doesn't like curry, sprinkle on individual bowls at serving time.

Add cooked chicken (boneless/skinless) or leftover chicken/turkey....I plan to try this with sausage removed from the casings and fried up too.

Bring to a boil. Add 3 cups of rice to pot. Stir until rice is edible.....THIS WILL HAPPEN! the soup part disappears! I just keep adding water. LOL

This dish reheats well in the microwave and warms tummies when it is cold.

"Bon Appetit!"