Mud Pie

Shredded Romain with Garlic Vinaiagrette from Joan M.

2 Garlic Cloves

1/4 t. salt

1 t. Dijon Mustard

2 T. wine vinegar

1/2 c. olive oil

2 heads Romain, shredded

Freshly ground pepper

1/2 c. freshly grated parmesan

1/4 c. pine nuts, toasted lightly

In a large salad bowl mash garlic and salt to a paste. Whisk in mustard and vinegar. Add oil in a stream, whisking - and whisk until dressing is emulsified.

Add romaine and toss well, seasoning with pepper and more salt if necessary.

Sprinkle with parmesan and pine nuts.

The Best Chocolate Chip Cookies from Angela P.

2 1/2 cups flour 

1 1/2 tsp baking soda 

1 tsp salt 

1/2 cup white sugar 

1/2 cup brown sugar 

1 tsp vanilla 

2 eggs 

1 cup softened butter 

3 cups chocolate chips 

 

In food processor, mix sugars and softened butter; add eggs and vanilla; add mixed together dry ingredients all at once. Stir in chocolate chips. Bake at 375 degrees for 8 minutes. Put the food processor bowl with dough in the refrigerator for 20 minutes to half hour before baking.

I eliminated baking soda for a flat cookie that Dave likes. 

Stuffed Peppers, 7 points plus, serves 6

1 lb ground turkey, lean
1 cup rice
1 3/4 cup beef broth, you will also need about another cup to pour over the peppers
1 small can, diced tomatoes
3 green peppers, cut in half, top to bottom
1/2 cup sliced mushrooms
1 small onion, chopped

Spray a non-stick pan with cooking spray and saute the ground turkey until brown, add seasonings: salt, pepper, garlic powder, onion powder. After the turkey is browned, add the tomatoes.

In another pan, cook the rice in the beef broth.

In another pan, saute the onions, and mushrooms.

Mix all ingredients together and scoop into the pepper shells. Pour about a cup of beef broth over the tops and bake at 400 degrees, uncovered.

Mexican Wedding Cookies AKA Snowballs

This is the recipe I have used for 40 years right out of the Betty Crocker cookbook. Omigod I sound old!

Mexican Wedding Cookies AKA Snowballs

1 cup butter (don't use margarine, they aren't the same)
1/2 cup confectionery sugar
1 tsp almond extract
2 1/2 cups flour
1/4 tsp salt
3/4 cup finely chopped nuts (I use walnuts) and toast them in the microwave until you start to smell them. Don't burn.

Heat oven to 400 degrees. Mix butter, sugar and almond. Work in flour, salt and nuts until dough holds together. Shape into 1-inch balls. Bake on ungreased baking sheet for 10-12 minutes. While warm, roll in confectionery sugar. Cool and roll in sugar again.

Makes about 4 dozen cookies.

Enjoy!

Biscotti from R News

INGREDIENTS:

• 2 sticks, room temperature unsalted butter


• 2 cups light brown sugar


• 4 large eggs


• 2 tsp vanilla extract


• 5 cups all-purpose flour


• 1 tsp baking soda


• 1 tsp baking powder


• 1 tsp salt


• Zest from 3 large oranges


• 2 cups rough chopped walnuts


• 1 Tbs fresh cracked black pepper (optional)


• Parchment paper for lining baking trays

PROCEDURE:

Preheat the oven to 350 degrees and use a mixer to cream 2 sticks room temperature unsalted butter with 2 cups of light brown sugar.

Then add 4 large eggs, one at a time, and then add 2 tsp vanilla and the zest from 3 large oranges and turn the machine off.

Next, use a mixing bowl to combine 5 cups of all-purpose flour with 1 tsp baking soda, 1 tsp baking powder and 1 tsp salt, turn the machine on low and carefully add the flour to make the dough.

Then add 1 Tbs cracked black pepper and 2 cups rough chopped walnuts and turn the machine off as soon as the nuts are incorporated.

Divide the dough into 4 equal parts and roll each one into a long, 2-inch thick log.

Divide those up on 2 heavy bottomed parchment paper lined baking trays and place them into the preheated oven.

They'll take about 25-30 minutes to brown up during the first baking and you'll want to switch the trays from top to bottom halfway through.

Pull the trays out, turn the heat down to 250 degrees, and let the biscotti cool down enough to handle.
Then use a serrated knife to cut each one crosswise, on a slight bias, into 1 inch thick cookies placing them back onto the baking trays, flat side down, as you go.

Once the cookies are all cut, place the trays back into the oven to bake the second time.

Believe it or not, they can take another 30-45 minutes at 250 degrees during the second baking and they'll be nice and firm to the touch when they are done.

HINTS:

Feel free to cut this recipe in half if you like.

The term "biscotti" refers to the fact that the cookies are "twice baked".

Using a serrated knife to slice the individual cookies really helps to keep them from breaking.

Substitute other ingredients, like pistachios and a handful of dried cranberries, for the walnuts and leave out the black pepper if you like.