Creative candy cookies

Creative Candy Cookies
1/4 cup butter, softened
3/4 cup firmly packed brown sugar
1 egg
1/2 cup chopped nuts
2 (1 1/2 ounce) bars chocolate covered coconut or almond candy, cut up
1 1/2 cups biscuit baking mix
Cream together butter, sugar and egg. Add nuts, candy and baking mix. Drop by teaspoonfuls onto lightly greased baking sheet. Bake at 375 degrees for 10 minutes, or until light brown. Leave cookies on baking sheet a few minutes before removing.
Makes 3 dozen cookies.

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Cottage pie! Slimming world friendly!

This was how I made my slimming world friendly cottage pie yesterday! I thought I’d post the recipe for it. Just in case any of you want to have a go at making it!

Ingredients
450g floury potatoes, such as Desiree or King Edward, peeled and roughly chopped

450g swede, peeled and roughly chopped

1 egg, beaten

3-4 tbsp vegetable stock

Low-calorie cooking spray

1 large onion, finely chopped

500g lean beef mince (5% fat or less)

400g can chopped tomatoes

250g passata

4 tsp Worcestershire sauce

1 tsp mustard powder

1 beef stock cube

3 carrots, peeled and cubed

1 tsp dried mixed herbs

200g green beans, trimmed

150g frozen peas

Method
1.Boil the potatoes and swede for 15 minutes, or until tender.
2.Drain, return to the pan and add half the egg. Mash, adding enough stock to give a soft consistency, then season lightly. Keep warm until needed.
3.Meanwhile, spray a medium non-stick pan with low-calorie cooking spray and place over a low heat. Add the onion and cook for 5 minutes, or until softened, stirring occasionally.
4.Add the beef mince and increase the heat to medium. Cook for 5 minutes, or until browned all over, stirring and breaking up any lumps.
5.Stir in the tomatoes, passata, Worcestershire sauce and mustard powder, then crumble in the stock cube. Add the carrots and herbs, season lightly and mix well. Cover and simmer for 30 minutes, stirring occasionally.
6.Preheat your grill to medium. Transfer the mince mixture to a medium pie dish. Spoon the mash on top, roughen up with a fork and brush with the remaining egg. Grill for 5 minutes, or until golden.
7.Simmer the green beans and peas for 3-4 minutes, then drain. Divide the pie between 4 plates and serve with the bean

Chocolate drop cookies

Chocolate Drop Cookies
1 cup sugar
2/3 cup margarine, softened
1 egg
1/2 cup cocoa
1/3 cup buttermilk
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts
Light Brown Frosting (see below)
Cream together sugar, margarine and egg. Stir in cocoa, buttermilk and vanilla. Combine flour, baking soda, salt and nuts; mix together with creamed mixture. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake at 400 degrees for 8 to 10 minutes. Frost with Light Brown Frosting.
Light Brown Frosting
1/4 cup margarine, melted
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons half and half
Heat margarine over low heat until golden brown; beat in powdered sugar, vanilla and half and half.

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Spiced chocolate cake

Spiced Chocolate Cake
4 (1 ounce) squares unsweetened chocolate
2/3 cup shortening
2 cups sifted all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon instant coffee
1 cup buttermilk
1/2 cup buttermilk
3 eggs
1 teaspoon vanilla
Melt chocolate; set aside to cool. Stir shortening to soften. Sift in flour, sugar, baking powder, baking soda, salt, cloves, cinnamon and coffee. Add 1 cup buttermilk and mix until flour is dampened. Beat vigorously for 2 minutes. Stir in 1/2 cup buttermilk, eggs, chocolate and vanilla. Beat for 2 minutes longer. Pour into greased and floured 13 by 9 by 2 inch baking dish. Bake at 350 degrees for 40 minutes, or until done. Cool; frost with your favorite 7 Minute Frosting.

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Creamy peppermint cheese cake

Creamy Peppermint Cheesecake

6 to 8 servings

A friend of mine was invited to her aunts for Christmas dinner and was asked to bring a dessert. Her aunt had asked four other people to bring desserts, too. And guess what? They all brought pecan pie! After I heard that, I gave her this recipe, cause its quick, easy, and rarely duplicated.

***

2 packages (8 ounces each) cream cheese, softened

1/2 cup sugar

2 eggs

3/4 cup sour cream

1 teaspoon vanilla extract

1 teaspoon peppermint extract

6 drops red food coloring

One 9-inch graham cracker pie crust

Whipped cream and candy canes for garnish (optional)

***

Preheat the oven to 350°F. In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat well. Add the sour cream and vanilla; mix well. Place 1/2 cup of the mixture in a small bowl and stir in the peppermint extract and food coloring; mix well. Pour the remaining cream cheese mixture into the pie crust. Smooth the top. Drop the peppermint mixture by spoonfuls into the mixture in the crust and swirl with a knife to create a marbled effect. Bake for 30 to 35 minutes, or until the edges are set (the center will be slightly loose). Allow to cool for 1 hour, then cover and chill for at least 6 hours before serving. To serve, top each slice with a dollop of whipped cream and a miniature candy cane, if desired.

***

TIP: If you can sneak an extra few moments, make your own homemade graham cracker crust.

From A Mr. Food Christmas

By Art Ginsburg

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Stuffed apple dumplings

Stuffed Apple Dumplings
Recipe By : National Apple Harvest Festival, 1998
pastry for 2 crust 9″ pie
3 tablespoons butter
3 tablespoons sugar
1 tablespoon raisins
2 tablespoons walnuts
6 large baking apples
2 tablespoons lemon juice
whole cloves
1 egg yolk
1 teaspoon cinnamon

Chop together raisins & nuts; mix with butter, sugar, & cinnamon. Core and peel apples, brush with lemon juice. Stuff cores with raisin-nut mixture. Divide pastry into 6ths, roll out each piece to about 8″ square, trimming
evenly at edges. Put an apple on each square & bring up opposite corners of the square to join at top & pinch together. Pinch moistened edges together to make sort of a pyramid-shaped covering for each apple. Stick 1
clove in top of each. Brush with egg yolk diluted with 1 tablespoon water. Bake at 425ø F. on greased pan 40 minutes or until apples test tender with a toothpick.

Enjoy.

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Confetti fried rice

Confetti Fried Rice
1/2 tablespoon vegetable oil
1 egg, beaten
1 small carrot, shredded
1 clove garlic, pressed
2 cups cooked rice
1 cup pineapple chunks in juice, drained
2 to 3 tablespoons julienne-cut ham
1/4 cup package frozen peas
1/4 teaspoon chopped green onion
4 water chestnuts (canned), chopped
1 tablespoon soy sauce
1/4 teaspoon ground ginger
Ground black pepper to taste
Heat 1/2 teaspoon oil in wok over low heat; add egg, swirling around bottom of wok until egg sets in 6 inch pancake. Remove egg; cool. Cut egg into 1/8 inch strips; set aside. Heat remaining oil in wok over high heat; stir-fry carrot and garlic about 1 minute until tender. Add rice, stirring until grains separate. Mix in pineapple, ham, peas, onion, water chestnuts, soy sauce, ginger and pepper; heat through. Gently stir in egg strips.
Makes 2 generous servings.

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