Cookie Dough Brownies

http://www.thehubofourhome.com/2013/05/cookie-dough-brownies.html?m=1

Cookie Dough Brownies
Brownie Batter
1 Cup Butter, melted
1 Cup Sugar
1 Cup Brown Sugar
4 Eggs
1 Teaspoon Vanilla
 1/3 Cup Cocoa
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Cups Flour
Preheat your oven to 350 degrees.  In your mixer add the butter and sugars.  Mix until completely combined.  Add the eggs and vanilla.  Mix well.  Add the dry ingredients and stir until fully incorporated.  Spread the batter in a greased 9x13 inch pan.  Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean or with just a few crumbs.  Cool completely before frosting.  Enjoy!
Cookie Dough Frosting
1/2 Cup Butter, softened
3/4 Cup Brown Sugar
1 Teaspoon Vanilla
1 and 1/4 Cup Flour
1/2 Teaspoon Salt
5 Tablespoons Milk
1 Cup Chocolate Chips(mini or regular)
Cream together the butter and sugar.  Add the vanilla and mix well.  Add the flour and salt stir until combined.  Stir in the milk and beat until the frosting is fluffy.  Gently stir in the chocolate chips.  Spread on cooled brownies and frost.  Enjoy!

Red Lentil Soup (Kırmızı Mercimek Çorbası)

http://www.turkishcookbook.com/2005/10/red-lentil-soup.php

1 cup red lentils, washed and drained
1 onion, chopped
1 small carrot, chopped
1 tbsp crushed tomato, in can
1 tsp red pepper paste
1 1/2 cubes beef bouillon
3 cups water

Garnish:
1 tbsp butter
Red pepper
Cayenne pepper

Place all the main ingredients in a medium-sized pot. Cook for about 20 minutes on medium-low heat. Then mix thoroughly using a blender. If necessary (too thick), add more hot water. Pour into soup bowls using a ladle.

Melt the butter in a small pan and add in the peppers. When it starts bubbling, pour over the soup. Serve Red Lentil Soup while still hot with fresh bread. Add a few drops of lemon juice to taste.

* This is a vegetarian dish (don't use the bouillon).

Spicy Healthy Taco Bean Soup

http://www.food.com/recipe/spicy-healthy-taco-bean-soup-247704

Total Time:
Prep Time:
Cook Time:
30 mins
5 mins
25 mins

Ingredients:

Yield:
10
cups Units: US | Metric
1 large onion
1 (1 1/4 ounce) packet taco seasoning
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can reduced-sodium chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
1 (16 ounce) can fat-free refried beans
1 (15 ounce) can spicy diced tomatoes (like rotel)
1 (14 ounce) can diced tomatoes
Directions:

1
Slice or dice the onion and sauté in a stock pot until soft (in cooking spray, a tablespoon of olive oil, or a little of the chicken broth).
2
Add remaining ingredients and simmer 15-20 minutes.
3
Serve with fat free sour cream and low-fat shredded cheese, if desired. If you like cilantro, chop a little and throw some on top of the soup. Also tasty (though not as healthy) topped with a handful of Fritos.
4
Great with a piece of hearty corn bread and fresh fruit.
5
This recipe can also be made in a crock pot. Sauté onions first, combine everything in a crockpot, and cook on low 5-6 hours.
6
Enjoy!

Read more: <a href="http://www.food.com/recipe/spicy-healthy-taco-bean-soup-247704?oc=linkback">http://www.food.com/recipe/spicy-healthy-taco-bean-soup-247704?oc=linkback</a>

Provençale Chicken Supper

http://www.myrecipes.com/recipe/provenale-chicken-supper-10000000354828/

Ingredients

• 4 (6-ounce) chicken breast halves, skinned$
• 2 teaspoons dried basil
• 1/8 teaspoon salt $
• 1/8 teaspoon freshly ground black pepper
• 1 cup diced yellow bell pepper $
• 1 (15.5-ounce) can cannellini beans or other white beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained $
• Basil sprigs (optional)

Preparation

1. Place the chicken in an electric slow cooker; sprinkle with basil, salt, and black pepper. Add the bell pepper, beans, and tomatoes. Cover with lid; cook on low-heat setting for 8 hours.

Note:

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Waffle Recipe

http://allrecipes.com/recipe/classic-waffles/
Ingredients

Original recipe makes 10 to 12 wafflesChange Servings

• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons white sugar

• 2 eggs
• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract

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Directions

1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

A tip: 4 tablespoons sugar, 1 tablespoon vanilla, 1/2 cup of butter (1 stick) just b/c it's easier than have a alittle bit of butter left over to put away in the fridge, and 1 3/4 cup milk to make it just alittle easier to pour. 

Easy Soft Sugar Cookies

These really are amazing... I rolled mine in sugar before baking, but that's not necessary...

http://allrecipes.com/recipe/easy-sugar-cookies/

Ingredients Edit and Save

• 
  
  

• 

Original recipe makes 4 dozenChange Servings

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened

• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

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Directions

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

"Best Waffles Ever"

http://spoonful.com/recipes/best-waffles-ever

We are a waffle eating family. Not sure how it happened, but it's become our 'thing.' They're on the breakfast table most Saturdays and if the kids are extra lucky, or if I'm running late or I've forgotten to plan ahead, a weeknight meal.
While I've created many varieties—pumpkin, apple spice, blueberry—there is a secret ingredient that makes all the waffles I cook light and fluffy. It's buttermilk.
If you can't find buttermilk, you can substitute regular milk (or even almond or coconut for a dairy free version). Just omit the 1/4 tsp baking soda in the recipe below.
This recipe makes 8 waffles. It's easy to double if you need more.
ps. For those of you on gluten free diets: I've substituted gluten free flour for regular wheat flour and they still turned out delish.

by Jennifer Cooper

What you'll need

• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• pinch salt
• 2 eggs separated
• 1 cup buttermilk
• 1 tablespoon sugar (I prefer the raw cane kind)
• 2 tablespoons melted butter

How to make it

1. You'll need three bowls. In the largest, mix together the flour, baking powder, baking soda and salt.
   Sugar and yolks go in the second.
   Egg whites go in the last.
2. Use a mixer to whip up the egg whites until stiff peaks form.
3. Next, beat yolks and sugar until well combined. Add buttermilk. Then melted butter. Mix.
4. Pour the buttermilk mixture into the flour mixture. Mix well. If the batter is too thick, add a little more buttermilk. Don't make it too runny though, because the whites will help thin out the batter.
5. Fold in the egg whites.
6. Place batter on a preheated waffle iron and cook until golden brown.
   Top with powdered sugar, syrup or fresh fruit. Mmmmm....

Quick & Easy French Toast Casserole

http://everydaysisters.blogspot.com/2011/07/quick-easy-french-toast-casserole.html

Ingredients:

4-5 cups of torn challah bread (or any thick sliced bread)
5 eggs
2 cups milk
3 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup maple syrup
*optional - sprinkle some brown sugar over the top before you bake for a nice sweet crusty top!

Preparation:

Preheat oven to 425 degrees F.  Grease 9x13 casserole dish.  Pour about 1/2 cup of syrup in the bottom of the casserole dish.  Layer torn bread on top of the syrup.  In a large bowl beat eggs, milk, sugar, vanilla, salt and cinnamon.  Pour egg mixture evenly over bread in casserole dish and press bread down to make sure it's completely soaked.  Drizzle remaining syrup over top of bread and custard.  Bake for 30-40 minutes until casserole is puffed up and golden brown on top.  Remove from oven and drizzle additional maple syrup on top and serve while hot.

Aunt Faye's Chicken & Dumplings

2 cans of can butter biscuits 1 can Cream of Chicken soup 3 bouillon cubes 1 tsp garlic salt (optional) 3 to 4 boneless chicken breast Boil chicken breast until done (20 minutes). While chicken is boiling, prepare dumplings.Roll out can of biscuits on a work surface sprinkled with flour. Make them as flat at you can and check that they have a light coating of flour. Set them aside. When chicken is done, remove from pan and set aside to cool, saving the water in the pot that the chicken was cooked in. Skim any foam off the surface; you want to make sure you have a good bit of water in the pot, about 3/4 full. If water has boiled off, then just add more. Bring to a boil and add 1 can of Cream of Chicken, 2tbs butter, 3 boullion cubes, 1 tsp of garlic salt. Stir well Over medium high heat, begin adding dumplings. Tear them into quarter size pieces and drop into the boiling water. Hint: The less you stir the better they are, so after you add all of them, reduce the heat to medium setting, stirring only occasionally. Add chicken back into pot, tearing into small pieces. Cook until the dumplings are soft; this usually takes 30 to 45 minutes. I promise these are the best dumplings you will ever eat!. Enjoy! Submitted by: DEBBIE HILL

http://www.cooks.com/recipe/sn2tr18a/aunt-fayes-chicken-dumplings.html

Slow-Cooker Family-Favorite Chili

• Prep Time 20 min
 
• Total Time 6 hr 20 min
 
• Servings 8

Ingredients

2

lb lean (at least 80%) ground beef

1

large onion, chopped (1 cup)

2

cloves garlic, finely chopped

1

can (28 oz) diced tomatoes, undrained

1

can (16 oz) chili beans in sauce, undrained

1

can (15 oz) tomato sauce

2

tablespoons chili powder

1 1/2

teaspoons ground cumin

1/2

teaspoon salt

1/2

teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

• Kroger (1 on sale)

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Directions

• 1In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• 2In 4- to 5-quart slow cooker, mix beef, onion and remaining ingredients.
• 3Cover and cook on Low heat setting 6 to 8 hours.

Expert Tips

Substitute half of the ground beef with ground pork to give this chili a richer flavor.

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Nutrition Information

Serving Size: 1 Serving

 

Calories

300

 ( 

Calories from Fat

120),

 

Total Fat

13g

 

(Saturated Fat

5g,

 

Trans Fat

1g

 ), 

Cholesterol

70mg

 

Sodium

1120mg

 

Total Carbohydrate

20g

 

(Dietary Fiber

5g

 

  Sugars

7g

 ), 

Protein

25g

 ; 

% Daily Value*:

 

Vitamin A

35%;

 

Vitamin C

25%;

 

Calcium

8%;

 

Iron

25%;

 

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat; 

Carbohydrate Choices:

1 

*Percent Daily Values are based on a 2,000 calorie diet.

http://www.bettycrocker.com/recipes/slow-cooker-family-favorite-chili/c6f4c4e2-8298-4d9d-8f21-d4ca19d35cb7