Mocha Crinkle Cookies

• 
  
  1 Cup unsweetened cocoa powder
  2 cups sugar
  ½ Cup vegetable oil
  4 eggs
  2 teaspoons Vanilla
  2 cups all-purpose flour
  2 teaspoons baking powder
  ½ teaspoon salt
  ½ cup confectioners’ sugar
  1. In a medium bowl, mix together cocoa, white sugar, vegetable oil and vanilla Beat in eggs one at a time. Combine the flour, baking powder, and salt; in a separate small bowl, stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to take the batter and put it in plastic wrap and then roll it into a log so that by the time it comes out of the fridge all you have to do is cut the log. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
  3. Bake in preheated oven for 10 to 15 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
  4. I use Ghirardelli Chocolate for these cookies because I find it to be much more rich in flavor than plain ol’ Hershey’s. I’ve done it with both and Hershey’s just doesn’t do it, it leaves a flour flavor in the dough.
  5. They are done when the edges are a bit harder than the middle of the cookie. The middle will feel like a brownie when they are done.

Veggie Chili with Pasta

VEGETABLE CHILI WITH PASTA

1 (15 oz can) chickpeas, rinsed, drained

1 (15 oz can) red kidney beans, rinsed, drained

2 (14-1/2 oz each can) no-salt added diced tomatoes, undrained

1 (8 oz can) tomato sauce

1 cup finely chopped onion

1/2 cup chopped green pepper

3 tsp. chili powder

1/2 tsp. dried oregano

1/2 tsp. cayenne pepper

2 minced garlic cloves

1 cup dried wagon wheel macaroni or elbow macaroni

1/2 cup reduced-fat cheddar cheese

In a 3-1/2 to 4-quart slow cooker, combine chickpeas, kidney beans, tomatoes, tomato sauce, onion, green pepper, chili powder, oregano, cayenne pepper, and garlic. Cover, cook on low for 4-5 hours, or on high for 2-21/2 hours.

Meanwhile, cook pasta as directed, drain. Stir pasta into slow cooker. Sprinkle each serving with cheese.

A filling chili, with no meat. The cheese is optional

Quick mushroom chicken bake

4 skinless, boneless chicken breast halves (about 1 pound)

Lemon pepper seasoning

1 tablespoon vegetable oil

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 can (4 ounces) sliced mushrooms, drained

2/3 cup milk

1/2 cup grated Parmesan cheese

1 clove garlic, crushed

Ground black pepper

Hot cooked rice, pasta or mashed potatoes

• Season the chicken with the lemon pepper seasoning. Heat the oil in a 10-inch skillet. Add the chicken and cook for 10 minutes or until well browned on both sides. Place the chicken into a 2-quart baking dish.
• Stir the soup, mushrooms, milk, cheese and garlic in a small bowl. Season with the black pepper. Pour the soup mixture over the chicken.
• Bake at 350°F. for 30 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.

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Candace-"Lisa's Spanish Rice"

3 Tbl vegetable oil

1 cup uncooked long-grain rice

1 tsp garlic salt

1/2 tsp ground cumin

1/4 cup chopped onion

1/2 cup tomato sauce

2 cups chicken broth

Serves 4

Heat oil in a large saucepan over medium heat, sauté onion in oil ( I also added fresh minced garlic with the onion). Add rice, cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20-25 min. Fluff with fork.

another pesto pasta dish

Ingredients

• 1/2 cup chopped onion
• 2 1/2 tablespoons pesto
• 2 tablespoons olive oil
• 2 tablespoons grated Parmesan cheese
• 1 (16 ounce) package pasta
• salt to taste
• ground black pepper to taste

Directions

1. Cook pasta in a large pot of boiling water until done. Drain.
2. Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
3. In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

Candace-Three Berry Scones

Three Berry Scones

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breakfast

POINTS® Value: 2

Servings: 12

Preparation Time: 10 min

Cooking Time: 25 min

Level of Difficulty: Easy

We lightened up this typically heavy English treat by using only a fraction of the butter and low-in-fat buttermilk in place of cream.

Ingredients

2 cup(s) all-purpose flour

3 Tbsp sugar

1 Tbsp baking powder

1/2 tsp table salt

2 Tbsp butter, chilled and cut into small pieces

1 cup(s) buttermilk

1 1/2 cup(s) frozen unsweetened mixed berries

2 serving(s) butter-flavor cooking spray

Instructions

Preheat oven to 400ºF. Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder and salt. Mix in butter until mixture is size of fine crumbs. Stir in buttermilk and then stir in berries.

Shape dough into two 7-inch circles on prepared baking sheet. Cut each circle into 6 wedges and coat with cooking spray.

Bake until cooked through and golden, about 20 minutes. Yields one wedge per serving.

Baked Oatmeal

32 oz canned peaches

3 cups oatmeal

1 tsp baking powder

3?4 cup brown sugar

1/2 tsp salt

2 tsp cinnamon

2 tsp vanilla

1 cup milk

1/4 cup butter

4 egg whites

*Preheat oven to 375

*Mix all dry ingredients together

*Melt butter and measure the milk, then add all wet ingredients to the dry ones and stir

*It's ok to let it sit while you drain and cut up peaches (I usually like them in smaller pieces than the slices in the can)

*Line bottom of the pan with peaches and scoop/pour oatmeal mix on top. (9"X9")

*Bake 30-45 minutes

Serve with milk if you like :)