These are similar to Recipe #161166 but I believe I have change it up enough to warrant a new post. These are a delicious change of pace from plain ol' chocolate chip cookies, and I love to make them as a treat for Christmas gift tins! Good luck staying out of the dough--it tastes even better than the finished product! ETA: I am editing the recipe following Katzen's review--this year I think I have gotten it right :).
So tonight I was a bachelorette for dinner, and whilst perusing the olive bar at my local market I dreamed up this pizza that my hubby would call chick food and I would call goddess fare ;). I made my own crust but I'm sure a pita or flatbread would be fine. Feel free to experiment; I was feeling sort of basic and didn't add lots of extra garlic, etc. but I'm sure it (along with fresh basil, crushed red pepper, you name it) would be fabulous. Whatever brings out your inner divine creature LOL!
This came to me in an email from Cooking Light and it looks like a fun adventure, especially the spaetzle making! Sounds like excellent comfort food for the fall so I am putting it here for safekeeping.
This is my version of a recipe from Cooking Light. I made it for dinner tonight to use up the bounty from this past week's farmer's market, and thought I would share for those looking to do the same. I think it needs to be kicked up a little bit, but I will post the recipe as written and give my thoughts as options. I added a bit of dry white wine at the end of cooking and it gave good flavor, and next time I'm tempted to add a touch of red pepper and increase the chard.
Original recipe from the 9/17/08 News Sentinel; posted here for safekeeping with my "healthy" adjustments. Update: Just made these and my are they good! They puff up to become quite large, and they make for a hearty, filling breakfast with some fresh fruit or sliced tomatoes. I imagine you could use other cheeses, veggies, or meats (sausage, bacon?) to make your perfect muffin, too!
This is the result of a mad craving for green chile when I didn't have the time to make enchiladas or casserole. I must say this definitely sates the inner chile demon, or at least keeps it at bay for another day...
With all these healthy ingredients (tahini, sunflower butter, oatmeal) it is easy to feel good about baking these, and with their addictive yumminess it is even easier to eat the whole batch at once! Health nuts beware :). I have made these using peanut butter or almond butter and both are fine, but this version really topped us off!
This is a quick and easy grill recipe from the July 2008 Cooking Light. I thought it would be posted here somewhere but I just don't see it. This is such a yummy and easy recipe...perfect for a lazy summer evening. Prep time includes marinating time.
This recipe is such a yummy way to use up odds and ends from the garden! I almost hate to post it b/c it is basically just a pasta primavera, but it is too yummy to not share and there is nothing better than eating a meal that you helped grow :). It is also nice that this takes about as long to make as boiling pasta. Use any pasta (I always use a "plus" variety to get more protein) and feel free to switch up the veggies as your garden or farmers' market provides. This is pretty easy to pare down for solo dining, too. From Light and Tasty.