Pasta and Lentil Soup

Ingredients

• 5 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/2 onion, chopped
• 4 cloves garlic, smashed
• 1/4 to 1/2 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 2 cups low-sodium chicken broth
• 1/2 cup grated parmesan cheese, plus 1 piece cheese rind (optional)
• 8 ounces orecchiette or other small pasta
• 2 14-ounce cans lentils (1 undrained; 1 drained and rinsed)
• 1/3 cup roughly chopped fresh parsley
• Kosher salt
• Crusty bread, for serving (optional)

Directions

Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes.

Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir 1/4 cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; drizzle with the flavored oil and top with the remaining 1/4 cup parmesan. Serve with bread, if desired.

* I just discovered this delicious, easy, healthy soup!

Tiffeny Wait

Pumpkin Chocolate Chip Cookies

 THEY ARE ONLY 45 CALORIES!!!!!!!!

Pumpkin Chocolate Chip Cookies

1c. canned pureed pumpkin

1c. xylitol, sugar substitute, or just sugar!

1 large egg

1 tbsp. vanilla

1/2c. unsweetened applesauce

2c. oat flour ( w.w. is good too, a little grainier though)

2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

1 tsp. baking soda

1 tsp. milk

2 c. milk chocolate chips*

Blend first 5 ingredients together in a large mixing bowl. In a separate bowl, combine your dry ingredients except baking soda. Sift together. Combine baking soda and milk in a small bowl until dissolved. Add baking soda mixture to wet ingredients. Add dry ingredients to wet ingredients, mixing well. Add chocolate chips. Drop small rounded spoonfuls (about the size of a small dinner spoon) of dough onto a greased cookie sheet. Bake at 375 for 8-10 minutes. ENJOY!

This recipe yields about 50 smallish cookies made from a 1-inch heaping cookie scoop.

These are delicious right out of the oven, and you probably won't make it to this point, BUT if you have left overs I suggest storing them in an air tight container in the fridge. That way they don't get soggy.

 I calculated my nutritional data on nutritiondata.self.com

* I used 1 cup of chocolate chips, I felt like 2 cups were too much!
This is a recipe I got my sister in law posted on our blog http://healthconsciousmommas.blogspot.com/

Banana Muffins

Ingredients
1 cup mashed bananas
1 cup sour cream
3 tablespoons olive oil
3/4 cup honey
2 eggs
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1/2 cup white flour (if you want to use all whole wheat flour, you can. I just think they are a bit heavy that way.)
1/2 cup ground flax seed
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Directions
1. Preheat oven to 350*. Spray muffin tins with Pam or use paper liners.
2. Combine bananas and sour cream. Set aside. Combine oil and honey and beat in eggs one at a time. Stir in vanilla and banana mixture. Combine the flours, flax seed, baking powder, baking soda, and salt in a separate bowl. Stir into the banana mixture.
3. Fill muffin tins full of batter.
4. Bake 25 min or until a toothpick comes out clean.

Makes 12 muffins

Karen Hansen, adapted from Allrecipies.com

Pumpkin Cream Cheese Truffles

 

 

Ingredients:

1 cup white chocolate chunks or chips
4 cups white chocolate almond bark (I think I used around 8 cubes)
2/3 cup gingersnap cookie crumbs, plus more for garnish
1/2 cup canned pumpkin purée
1/2 cup graham cracker crumbs, plus more for garnish
2 tablespoon confectioners’ sugar
1/4 teaspoon ground cinnamon
Pinch of fine salt
4 ounces cream cheese, softened

Directions:

Melt the 1 cup of white chocolate chips in a double boiler over medium-low heat or in the microwave for about 1 minutes. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.
Line a large sheet tray with parchment paper. Melt remaining 2 cups white chocolate almond bark and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like.
Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

This will make about 30 Truffles.

Missy Thompson

Caramel Apple Cheesecake Bars

I mix each part in my Kitchen Aide or you can use a hand mixer. This takes some time to make but is so worth it!

 

 

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup caramel topping

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

Missy Thompson

Monster Cookies

1c margerine/butter
6 eggs

3 cups peanut butter (1 lb)

1 1/2 tsp vanilla

4 tsp baking soda

1 lb brown sugar (2 1/2 cups)

2 cups white sugar

9 cups quick oats

2 cups chocolate chips

1/2 lb M&M's

Use beater to mix ingredients up to and including the white sugar. Pour batter into large bowl and add oats, chocolate chips, and M&M's. Use 1/4 cup measuring cup to measure dough, 6 cookies per sheet.

Bake at 350 degrees for 10-12 minutes. Do NOT overbake

This is a very large recipe I like to 1/2 it when I am only cooking for my small family. Very gooey and delicious and a favorite in our extended family.

-Katie Beck

Funfetti Cookies

Ingredients:

- 1 package of Pillsbury Funfetti Cake mix

- 1/3 C. oil

- 2 eggs

Directions:

- Mix ingredients until blended.

- Bake at 375 degrees for 8-10 minutes.

*Nikki Anderson*

Chocolate Cookies

Ingredients:

- 1 chocolate cake mix

- 2 eggs

- 1/2 cup oil

Directions:

- Mix and add chocolate chips.

- Bake at 350 degrees for 8-10 minutes.

*CANDICE CATER*

My Favorite Cut-Out Sugar Cookies

*These are so good I better have somewhere to take them or I'll eat them all!

Cookie Ingredients:

1 C. butter, softened

1 C. sugar

2 eggs

1/2 t. vanilla

1/2 t. almond

3 1/4 c. flour

1/2 t. baking soda

1/2 t. baking powder

1/2 t. salt

Directions:

- In electric mixer combine butter, sugar, eggs, vanilla and almond extract, beat on high speed until light and fluffy.

- In another bowl combine dry ingredients, gradually stir into the butter mixture, until well combined.

- Cover bowl w/ plastic wrap and chill 2 hrs. or overnight.

- Set oven to 400 degrees.

- Line cookie sheets w/ parchment paper (don't use pam)

- On lightly flowered surface roll out dough to 1/4 inch thickness. Cut into shapes.

- Place cookies 2 inches apart on sheet.

- Bake 4-6 minutes.

Hardening Frosting ingredients:

2 C. sifted powdered sugar

1-2 T milk

1 T corn syrup

1/4 t. almond extract

Directions:

- Mix together until smooth and glossy. May add more syrup or milk to consistency.

Buttercream Frosting ingredients:

1/4 C. butter

1/4 C. cream cheese or shortening

2 C. powdered sugar

1/4 t. vanilla

1/4 t. almond

1 T. milk

Directions:

- Combine all ingredients until creamy.

Summer & herbs

In an attempt to eat healthier and better quality calories, I've started cooking with more herbs. They add flavor without unnecessary preservatives or additional fat. Yesterday, I tried this super simple Chicken Salad Sandwich recipe from Food Network's Barefoot Contessa. I loved it! So I'm sharing it with you guys in hopes that you'll like it just as much! Now, I just need to start a second herb container to grow tarragon! Enjoy!

Chicken Salad Sandwiches

Ingredients

• 4 split (2 whole) chicken breasts, bone-in, skin on
• Good olive oil
• Kosher salt and freshly ground black pepper
• 3/4 cup good mayonnaise, plus more for the bread
• 1 1/2 tablespoons chopped fresh tarragon leaves
• 1 cup small-diced celery (2 stalks)
• 8 to 10 slices health or seven-grain bread
• 1 package mesclun salad mix

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.

When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.

To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

Note: I didn't have any mesclun lettuce mix. So instead, I used romaine lettuce and served it on croissants.

Chocolate Chip Cookies

Mix in this order:

2 cups butter, softened
2 cups sugar
2 cups brown sugar
4 eggs
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
2 tsp. vanilla
4 cups flour
5 cups oatmeal blended to flour
2 12-oz pkg chocolate chips
(nuts if desired)

Bake at 375 for about 9-10 minutes.
Makes about 10 dozen

Tanner's

Irresistible Peanut Butter Cookies

3/4 cup creamy peanut butter
1/2 cup butter flavor Crisco shortening

1 1/4 cup firmly packed light brown sugar
3 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 cup flour
3/4 tsp. salt
3/4 tsp. baking soda

1) Heat oven to 375 degrees F.
2) Combine peanut butter, shortening, brown sugar, milk and vanilla. Beat until mixed. Add egg.
3) Combine dry ingredients and add to mix.
4) Drop by tsp. on sheet and press with fork.
5) Bake for 7-8 min.

Oatmeal Chocolate Chip Cookies

1 C. Butter Flavored Crisco
1 C. Brown Sugar
1/2 C. White Sugar
2 Eggs
1 tsp. Vanilla
1 tsp. Salt
1 tsp. Baking Soda
1 1/2 C. Flour
2 C. Rolled Oats (not quick oats)
2 C.  Chocolate chips

Cream butter and sugars, add eggs and vanilla. Mix in dry ingredients. Add a little bit more flour and oats if needed until the dough does not stick to the side of the mixing bowl. Add chocolate chips.

Bake at 375 for 10 minutes

Mandi Petersen

Oatmeal Surprise Cookies

2 Sticks of Butter
1 C. Firmly packed Brown Sugar
1/2 C. White Sugar
2 Eggs
1 tsp. Vanilla
1 1/2 C. Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
3 C. Uncooked Oats
1 C. Dried Cranberries
1 C. White Chocolate Chips

Cream butter and sugars, add eggs and vanilla. Combine flour, baking soda,cinnamon and stir into sugar mixture. Then mix in oats, cranberries and chips. Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 for 10 minutes. Makes about 4 Dozen.

Katy Vincent

Peanut Butter Cookies

1/2 C. Sugar
1/2 C. Packed Brown Sugar
1/2 C. Butter, room temperature
1/2 C. Peanut Butter
1 Egg
1 1/4 C. Flour
3/4 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Salt

Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients and stir into the sugar and butter mixture. Wrap dough in plastic and refridgerate at least 3 hours. Shape dough into 1 1/4 inch balls. Place 3 inches apart on an ungreased cookie sheet. Flatten in a crisscross pattern with a fork. Bake at 375 for 9 to 10 minutes. Cool on baking sheet for 1 minute then transfer to cooking rack.

For chewier cookies bake at 300 for 15 minutes.

Cowboy Cookies

1 1/3 cup quick oats
½ cup brown sugar
½ cup white sugar
1 1/3 cup flour
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt

1 stick butter, melted
1 egg, beaten
1 tsp. vanilla
coconut
craisins
chocolate chips

Mix dry ingredients. Mix together butter, egg, vanilla, coconut, craisins, and chocolate chips. Add all together. If batter seems a little dry, add a small amount of water in order to form cookies. Roll into 1” balls and place on cookie sheet. Bake at 350 degrees for 11-13 minutes.

By Leanna Miller

No Bake Cookies

2 C. White Sugar
3 T. Cocoa Powder
1/2 C. Margarine
1/2 C. Milk
1 pinch of Salt
3 C. Quick Oats
1/2 Peanut Butter
1 tsp. Vanilla

In a sauce pan bring sugar, cocoa, margarine, milk and salt to a rapid boil for 1 minute. Remove from heat. Add quick oats, peanut butter and vanilla, mix well. Drop onto wax paper and let cool.

Molasses Crinkles

1/2 C. Oil
3/4 C. Brown Sugar
1 Egg
1/4 C. Molasses
1 C. Unbleached White Flour
1 C. Whole Wheat Flour
1/4 tsp. Salt
2 tsp. Soda
1 tsp. Cinnamon
1 tsp. Ginger
1/2 tsp. Cloves
Sugar

Mix oil, sugar, egg and molasses until fluffy. Add remaining ingredients. Mix well. Chill dough. Shape into walnut-sized balls. Dip tops in sugar. Place sugar-side up, 3 inches apart on a nonstick baking sheet.

Sprinkle the top of each cooking with 3 drops of water to get the crackled effect. Bake at 350 for 10-12 minutes, just until set.
Emili Gardner

Pumpkin Chocolate Chip Cookies

1 C. Shortening (or butter)
2 C. Sugar
4 Eggs
2 C. Pumpkin
2 tsp. Vanilla
4 C. Flour
2 tsp. Baking Powder
2 tsp. Baking Soda
2 tsp. Cinnamon
1/2 tsp. Salt
2 C. Chocolate Chips

Cream shortening and sugar together. Add eggs one at a time and mix really well. Mix in pumpkin and vanilla. Combine dry ingredients separately, then add to pumpkin mixture. Texture should be moist. Bake at 350 for 11-15 minutes.

Tiffeny Wait

Homemade Oreos

2 Devil's food cake mixes (Duncan Hines)

4 eggs
1 c. shortening
Mix ingredients together. Drop by spoonfuls onto greased cookie sheet. Bake 9 minutes at 350.

Filling:

2 2/3 c. powdered sugar
1 (8 oz.) cream cheese
1/2 cube butter. Combine until smooth.

Misty Call