Ooey-Gooey Peanut Butter Brownies

I just love the magazine "Cooking Light." A few years ago my mother-in-law brought me a few issues and I have been hooked ever since. Here's a classic.







"Ooey-Gooey" Peanut Butter Brownies

3/4 cup fat-free sweetened condensed milk, divided
1/4 cup butter or margarine, melted and cooled
1/4 cup fat-free milk
1 (18.25 oz) package devil's food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7 oz) jar marshmallow creme
1/2 cup peanut butter chips

1. Preheat oven to 350 degrees F.

2. Combine 1/4 cup condensed milk, butter, and next 3 ingredients (batter will be very stiff). Coat bottom of a 13x9 pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).

3. Bake at 350 degrees F for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in chips. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350 degrees for 30 minutes. Cool completely in pan on a wire rack.

Yield 2 dozen.

According to Cooking Light this has 176 cal., 5 g fat, .8 g fiber, about 4 WW points each. Sounds too good to be true but they have not lied to me before!

MMMMMMM!!!!!!!!

Mall Pretzels

Diana's pretzel recipe. YUM!

* 1 (.25 ounce) package active dry yeast
* 2 tablespoons brown sugar
* 1 1/8 teaspoons salt
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 3 cups all-purpose flour
* 1 cup bread flour
* 2 cups warm water (110 degrees F/45 degrees C)
* 2 tablespoons baking soda
* 2 tablespoons butter, melted
* 2 tablespoons coarse kosher salt


DIRECTIONS

1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Let rise 10 minutes.

Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.

2. Combine 2 cups warm water and baking soda in an 8 inch square
pan. Set aside.

3. After dough has risen, set aside. Roll each piece into a 3 in roll, thumb thin . Dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.

4. Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Enjoy!

Scones!

My friend Amanda gave me this scone recipe. They are SOOOOO good. This recipe calls for chocolate chips, but you can put in just about anything you like. Try fresh blueberries, dried cranberries, bananas or cinnamon chips. You can also go savory with ham and cheddar or pumpkin with walnut.

Ingredients

 

2 cups Flour

1 Tablespoon Baking powder

1/2 tsp. Salt

1/4 cup Sugar

1/2 cup Chocolate chips

1 cup Whipping cream

1/4 cup Milk

Directions

Mix all together

Put down some flour and knead. When done kneading, pat into circle (or square or shape of your choosing) and cut into pieces (I usually cut into 8 pie slices)

Melt 2 Tablespoons of butter.

Brush tops with butter, sprinkle with sugar.

Bake @ 425 degrees for 10-14 minutes. Top edges should be slightly browned.

Salmon salad

Don't know what to do with that leftover piece of salmon from dinner last night? Here is a delicious and healthy recipe.

Ingredients:

* 1 medium head of red lettuce
* 2 hard boiled eggs, no yolks
* 1 carrot, shredded
* 1 cup cooked asparagus tips
* 1 small red onion, thinly sliced
* 1 small yellow pepper, cut into strips
* 1 nice piece of salmon (or 7.5 ounce can of pink salmon)

* For the Vinaigrette Dressing:
* 1 tbsp extra-virgin olive oil
* 1/4 cup balsamic vinegar
* 2 tbsp water
* 1 1/2 tsp Dijon mustard
* 1 garlic clove, crushed

Directions:
Rinse and dry lettuce leaves. Tear into pieces and divide among four bowls or plates.

Combine chopped cooked egg whites, carrot, asparagus, onion and peppers. Arrange on top of lettuce.

Flake salmon on top of vegetables. (Or drain and flake.)

In a small bowl (or food processor), whisk vinaigrette ingredients together until emulsified. Drizzle a little over each plate or bowl.

Serves 4.

Yummy and good for you.

Corned Beef and Cabbage in the crock pot

You know how I love my slow cooker. This is one of those meals that looks really time consuming and difficult but in reality is simple and easy!







Prep Time: 25 minutes
Cook Time: approx. 10 hours

Ingredients:
* 6 carrots, cut into chunks
* 4 potatoes, cut in half
* 2 stalks of celery, chopped
* 2 onions, sliced
* 2-3 lb. corned beef brisket with seasoning packet
* 12 oz. can Guinness beer
* 2 Tbsp. spicy brown mustard
* 1/4 cup brown sugar
* 1 cup water
* 8 wedges cabbage

Preparation: In 6 quart crockpot, combine celery and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot. In small bowl mix brown sugar with water and beer and pour over brisket. Spread mustard on brisket and sprinkle seasoning packet on top. Cover crockpot and cook on low setting for 6-8 hours.
Add potatoes and carrots and cook an additional 2 hours.

Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender. To serve, cut beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with beef. Serve cooking juices over the meal, if desired. Offer additional mustard on the side.

8 servings

Happy St. Patrick's Day!!!!

Celebrity Goat Cheese Soufflé

I have spent some time on Celebrity Cruise ships. Each ship has an awesome specialty restaurant where they serve a 5 course meal. One of their signature dishes is Goat Cheese Soufflé. Last fall one of the head waiters gave me the recipe. This year when I got on a ship I discovered the menu had totally changed and they no longer serve the Goat Cheese Soufflé. Time to pay homage and put it online. Try it. You will love it!

*update: due to popular demand, it's back on the menu.  Try it.  Seriously.

Goat Cheese Soufflé

(makes 6 servings)

10 ounces soft Goat cheese, crumbled

2 ounces firm goat cheese, crumbled

¼ cup Parmesan cheese, grated

4 large egg yolks

6 large egg whites

6 tablespoons unsalted butter (plus 2 tablespoons for ramekins)

1/3 cup all-purpose flour

1 1/4 cup heavy cream

1 tablespoon Dijon mustard

1 sprig of rosemary

1 clove of garlic (peeled and left whole)

Salt and black pepper to taste (about a pinch of each!)

____________

Preheat the oven to 375'F

Butter 6 7 oz. ramekins, sprinkle Parmesan cheese inside and turn to coat. Set aside.

Melt butter in saucepan over medium heat and slowly add flour.

Cook for 3 or 4 minutes, stirring constantly.

Whisk in the cream, add garlic clove and the sprig of rosemary. Continue whisking until the mixture boils and thickens

Remove from the heat and take out the rosemary and garlic. Add yolks, mustard, soft goat cheese and salt and pepper to taste. Whisk until smooth.

In a separate bowl with an electric mixer, beat the egg whites and a pinch of salt to stiff peaks

Add the firm goat cheese to the cheese mixture and thoroughly fold in the egg whites Divide the mixture among the ramekins and place in a 9 x 12 cake pan.

Add hot water to reach halfway up the sides of the ramekins.

Bake 25 minutes until puffed and golden brown.Serve immediately.

MMMmmmmmmmmmm. This is the best recipe you will ever try.