CHOCOLATE, CHOCOLATE CHIP, OAT COOKIES

2 cups semisweet chocolate chips, divided

1 stick butter, softened
1/2 cup granulated sugar
1 large egg
1/4 tsp vanilla extract
3/4 cup all-purpose flour
3/4 cup quick oats, raw
1 tsp baking powder
1/4 tsp baking soda
dash of salt

Preheat oven to 375 degree.

Melt 1 cup of the chocolate chips in a small saucepan and set aside.

Beat the butter and sugar until fluffy; add the melted chocolate, egg, and vanilla extract. 

Combine the flour, oats, baking powder, baking soda, and salt together in a small bowl; add to the chocolate mixture blending together well.  Stir in the remaining cup of chocolate chips. 

Drop cookie dough by rounded tablespoonfuls onto ungreased cookie sheets.  Bake at 375 degrees 8 to 10 minutes or just until set.  Do not overbake these cookies; the centers will still look soft when cookies are done baking.  Cool for a minute on the cookie sheets then transfer to wire racks to cool completely.  Store in a tightly covered container.

Yield: 3 dozen cookies of  97 calories each.

File photo of this cookie.

CHEESEBURGER WITH TOMATOES & GREEN CHILIES

1 1/2 lb lean ground beef

6 slices your favorite cheese
6 multi-grain buns, toasted if desired
1 can (10-oz) diced tomatoes & green chilies, drained

Shape beef into 6 patties.

Grill 7 to 9 minutes per side or until done to 160 degrees.  Top with cheese slices and continue to grill until cheese starts to melt.

Place burgers on bottom half of buns and top with the tomatoes & chilies then the top half of the buns.

NOTE: Burgers can be cooked in a skillet on the stovetop on medium heat until done as above.  Continue as directed above.

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HAM-IT-UP CRESCENT SNACKS

1 can (8-oz) crescent rolls

4 thin slices ham (approx 4" x 7")
4 tsp prepared mustard
1 cup shredded Swiss (or your choice) cheese
2 tbsp sesame seeds
1 tbsp melted butter for brushing

Preheat oven to 375 degrees.

Unroll crescent dough into 4 rectangles.  Press perforations to seal.  Place a ham slice on each rectangle and spread each with 1 teaspoon of the mustard.  Sprinkle the cheese over the ham and mustard. 

Starting at the shortest side, roll up and press edges together to seal.  Brush lightly with the melted butter and coat the rolls with the sesame seeds.  Cut each roll into 5 equal slices and place on an ungreased baking sheet.

Bake at 375 degrees for 15 to 20 minutes until lightly browned.

Yield: 20 appetizers or snacks

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SHRIMP QUINOA SALAD

1/2 cup uncooked quinoa

1 cup water
1/2 lb large shrimp, peeled, cooked
2 1/2 cups snow peas, steamed, cut large ones in half
1 tsp minced fresh dill weed
2 tbsps minced fresh chives
3 tbsps fresh-squeezed orange juice
1 tsp lemon juice
1 tbsp white-wine vinegar
2 tsps olive oil
1/2 tsp salt
1/4 tsp black pepper
4 dill sprigs for garnish, if desired

Place the quinoa in a fine mesh strainer and hold under cold running water until the water runs from strainer clear.  This will take about a minute; drain well.

In a small saucepan bring the water to a boil and stir in the quinoa.  Turn heat to low and simmer for 15 minutes or until the quinoa has absorbed the water and is tender.  Fluff with a fork and set aside to cool.

Fluff the quinoa again and place in a serving bowl.  Add the cooked shrimp, steamed snow peas, dill and chives; gently toss together well.

In a cup, combine the juices, vinegar, oil, salt and pepper; pour over the salad.  Toss gently to coat well. Garnish with dill sprigs, if desired.

Yield: 4 servings

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CHOCOLATE POTS DE CREME

2 cups (12-oz pkg) milk chocolate chips

1/2 cup light cream
1/2 tsp vanilla
whipped cream for garnish, optional

In a medium microwave-safe bowl, pour the chocolate chips and the cream together.  Microwave on high for 1 minute, just until the chips are melted and mixture is smooth when stirred.  Stir in the vanilla.
Pour into 6 to 8 demitasse cups or tiny dessert dishes.  Cover with plastic wrap and refrigerate until firm.

To serve, top with a dab of whipped cream, if desired.

Note: This is a recipe I got from HERSHEY'S.

APPLE & RICE MEDLEY

1 pkg (6-oz) long-grain and wild rice mix

1 cup shredded low-fat cheddar cheese, divided
1 cup chopped Golden Delicious apples
1 cup sliced fresh mushrooms
1/2 cup thinly sliced celery

Prepare the rice according to the package directions.

Preheat oven to 350 degrees.
Lightly spray a 1-quart casserole dish with nonstick cooking spray; set aside.

Add half the cheese, the apples, mushrooms, and celery to the rice; toss to combine.  Spoon the mixture into the prepared casserole dish.

Bake at 350 degrees for 15 minutes, top with the remaining cheese and bake another 10 minutes until cheese is melted.

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GREEN SALAD WITH STRAWBERRIES & CARAMELIZED NUTS

1/2 cup sliced almonds

3 tbsp granulated sugar

Toss into a medium nonstick skillet and cook over medium heat 6 to 8 minutes stirring constantly; sugar will form a golden brown syrup and should evenly coat the almonds.  Spread in a single layer on a lightly greased baking sheet or waxed paper to cool.  Break into small pieces; set aside.

2 cups packed torn fresh spinach
2 cups packed torn Boston lettuce
2 cups strawberry halves
1/3 cup bottled creamy poppy seed salad dressing

In a large bowl toss the spinach, Boston lettuce, and the strawberry halves.  Drizzle with the poppy seed dressing; mix lightly.  Sprinkle with the caramelized almonds.  Serve immediately on chilled salad plates.

Yield: 6 1-cup servings of 150 calories each

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BLACK BEAN DIP

1 can (15-oz) black beans, rinsed and drained

1/2 cup your favorite salsa
2 tbsp fresh cilantro
2 tbsp fresh lime juice
1/4 tsp ground cumin
freshly ground black pepper to taste

Place all ingredients in food processor or blender and process until smooth, scraping down sides once.

Garnish as desired.
Serve dip with tortilla chips and/or fresh veggies.

Yield: 6 servings

file photo for reference

WALNUT-EGG SALAD SANDWICHES

8 ounces cream cheese, softened

1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup drained sweet pickle relish
1 cup finely chopped walnuts
3 hard-boiled eggs, chopped
24 slices whole-grain bread

Beat the cream cheese in a mixer bowl until light.  Add the onion, bell pepper, relish, and walnuts; mix well.  Add the eggs and mix gently.

Spread the filling over half the bread slices and top with the remaining slices.  Serve whole or cut in half for a meal or slice each sandwich into 4 slices for finger sandwiches or appetizers.

file photo for reference only

SOUR CREAM APPLE TART

5 tbsp unsalted butter

3/4 cup graham cracker crumbs

1 1/2 tsp ground cinnamon, divided
1 1/3 cups reduced-fat sour cream
3/4 cup sugar
1/2 cup flour
2 large eggs*
1 tsp vanilla extract
5 cups coarsely chopped firm apples

Preheat oven to 350 degrees.

In a small saucepan, over medium heat, melt butter; stir in the cracker crumbs and 1/2 teaspoon of the cinnamon until well blended.

Press mixture firmly onto the bottom of a 9-inch springform pan.

Bake at 350 degrees for 10 minutes; remove from oven and set aside to cool.

In large mixer bowl, combine the sour cream, 1/2 cup of the sugar, and 2 tablespoons plus 1 1/2 teaspoons of the flour.  Beat mixture at medium speed until well blended.  Beat in the eggs and vanilla until well blended.  Using a large silicone spatula, gently stir in the chopped apples; place mixture over the prepared crust.

Bake at 350 degrees for 35 minutes or just until the center is set.

Before serving, cut into 12 equal slices and make the following topping:

Preheat broiler.

Combine the remaining cinnamon, sugar, and flour together in a small bowl.  Cut in the remaining butter with a pastry blender until mixture is coarse crumbs.  Sprinkle evenly over the tart.

Broil 3 to 4 minutes until topping is a golden brown.

This is the file photo.

Let stand about 15 minutes before serving.

*May substitute 1/2 cup egg substitute if desired.

QUICK AND EASY GROUND BEEF STROGANOFF

1 lb lean ground beef

1 medium onion, sliced
1 can (4-oz) mushroom stems and pieces, drained
1 garlic clove, minced
2 beef bouillon cubes
1/2 tsp salt
1 cup hot water
2 tbsp catsup
1 tsp prepared mustard
4 cup hot cooked noodles or brown rice
2 tbsp all-purpose flour
1/4 cup cold water
1 cup sour cream

In a large skillet brown the ground beef with the onion, mushrooms, and garlic until beef is no longer pink; drain well.

Stir the following ingredients into the drained beef mixture; bouillon, salt, hot water, catsup, and mustard.  Place lid on skillet and simmer for 15 minutes.

Combine the flour and cold water blending until smooth.  Gradually stir the flour mixture into the meat mixture.  Cook and stir until mixture thickens and boils.  Reduce the heat and stir in sour cream.  Cook mixture just until heated through.

To serve, place hot noodles or rice on serving platter and top with the meat mixture.

Yield: 4 servings

DOUBLE CHOCOLATE MOUSSE

1 1/2 cups cold milk, divided

2 squares semi-sweet baking chocolate
1 pkg (4 servings) chocolate flavored instant pudding and pie filling mix
2 cups thawed frozen whipped topping, divided
1/2 cup fresh raspberries or blueberries

In a large microwave-proof bowl, combine the chocolate with 1 cup of the milk.  Microwave on high for 2 minutes then stir until the chocolate is completely melted.  Stir in the remaining milk.

Add the dry pudding mix and beat with a wire whisk for a couple of minutes or until well blended.  Refrigerate for 20 minutes then gently stir in 1 1/2 cups of the whipped topping.  Spoon mixture into 6 individual dessert dishes.  Refrigerate, covered, until ready to serve.

To serve, divide the remaining whipped topping evenly between the 6 dishes placing a dollop atop each.  Garnish with the fresh berries.

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FRESH BANANA ICE CREAM SAUCE

This recipe goes great over ice cream.  Also good over pound cake.

3 large bananas, peeled and sliced on the diagonal into 1 to 1 1/2-inch pieces
1/4 cup butter
3 tbsp brown sugar
1/2 tsp vanilla extract

Melt the butter in a skillet over medium to medium-high heat.  Add the brown sugar and vanilla to the skillet and blend.  Add the banana pieces and cook about 3 minutes until caramelized.

Yield: 2 cups

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MINIATURE APPLE PIES

3/4 cup - 1 tablespoon all-purpose flour

1 tablespoon whole-wheat flour
1/4 cup butter
1 tablespoon granulated sugar
1 teaspoon baking powder
1 egg
2 tablespoons milk

Preheat oven to 425 degrees. 

Place the flours in a large mixing bowl and cut in the butter using a pastry cutter or two knives until mixture forms coarse crumbs.  Stir in the sugar and baking powder.

In a small bowl combine the egg and the milk, mixing together well.  Add this mixture to the flour mixture and stir until a dough forms.  Cover with a clean tea towel and set aside.

1 large Granny Smith apple
1 teaspoon ground cinnamon
dash of ground ginger
1 egg, lightly beaten
1 1/2 tablespoons granulated sugar

Peel and core the apple and grate into a small bowl.  Stir in the cinnamon and ginger; set aside.

On a lightly floured surface, roll out the dough into a 16 X 8-inch rectangle.  Cut the dough into 8 4-inch squares.

To make the pies, place approximately 1 tablespoon of the apple mixture in the center of each dough square.  Brush edges of dough with the egg.  Fold the corners of the dough up over the filling and pinch together to seal.  Place on an ungreased baking sheet that has sides.  Brush the remaining egg over the tops of the pies and sprinkle with the sugar. 

Bake pies until lightly browned, approximately 8 to 10 minutes.  Allow to cool on baking sheet for 1 to 2 minutes.  If not serving immediately, allow to cool on a wire rack.

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In a hurry?  Use this same dough and fill pies with prepared canned pie filling.  Hint:  Great for little cherry pies, too.