Flaxseed whole wheat bread

1/4 cup water
1 tbsp sugar
2 tbsp butter

2 cups bread flour
1 cup whole wheat flour
1 1/2 tsp salt
1/3 cup ground flaxseed
1 package yeast

Add in breadmachine according to manufacturers insturction. Bake on rapid whole wheat setting, 1 1/5 lbs.

Chocolate chocolate chip cookies

1 (18.25 ounce) package devil's food cake mix
2 eggs
1/2 cup vegetable oil
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
Bake for 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate Thumbprints

1 cup (1/2 lb.) butter, at room temperature
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
2 large egg yolks
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

5 oz chocolate chips

2 tbsp heavy cream

1 tbsp butter

1. In a bowl, with an electric mixer on high speed, beat butter, granulated sugar, and brown sugar until smooth. Beat in egg yolks and vanilla until well blended, scraping sides of bowl as needed.
2. In another bowl, mix flour, baking powder, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Cover bowl with plastic wrap and chill until dough is firm but pliable, about 30 minutes.
3. Shape dough into 1-inch balls and place 1 inch apart on 12- by 15-inch baking sheets. Press your thumb into the center of each cookie to make a 1/2-inch-deep indentation.
4. Bake cookies in a 325° oven until lightly browned, 10 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Transfer cookies to a rack to cool completely (if indentations have disappeared, make them again while cookies are warm).
5. Carefully fill each indentation with about 1 teaspoon chocolate ganache. Let stand until ganache is shiny and firm to the touch, about 1 hour (or chill for about 30 minutes).

Chocolate ganache. In a microwave safe bowl melt chocolate, cream and butter - stir occasionaly, and let cool until thick but not firm, about 15 minutes. Makes about 1 1/4 cups.

Pumpkin-walnut foccaccia

3/4 cup warm water (100° to 110°)
3 tbsp. packed brown sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/2 cups bread flour, divided (about 15 3/4 ounces)
3 tablespoons olive oil

1 cup canned pumpkin
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup (3 ounces) grated Gruyère cheese, divided
1/3 cup coarsely chopped walnuts

Add ingredients to bread machine according to directions, set on dough cycle. When cycle is finished, spread out on pizza pan about an inch think, spread walnut and 1/4 cup cheese. Cover with a towel and let rise for about 30 minutes. Bake in 375 degree oven for about 25 minutes.

Pumpkin mini chip muffins

3/4 cup dark brown sugar
1/4 cup vegetable oil
2 eggs
1 cup canned pumpkin
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup semisweet chocolate mini chips


Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes

Peanut butter and jelly muffins

1-3/4 cups all-purpose flour
1/3 cup sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup creamy peanut butter
1 large egg
3/4 cup milk
1/3 cup butter, melted
1/2 cup strawberry, raspberry, or grape jelly

1. Preheat the oven to 375 degrees. Line a 12 muffin tin with muffin papers. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the peanut butter with the egg. Add the milk, a little at a time, then mix in the butter. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff. 2. Put a heaping tablespoon of batter in the bottom of each muffin cup. Use a finger to make an indentation in the center and put a teaspoon of jelly in the hole. Cover with another heaping tablespoon of batter or enough to fill each cup about 2/3 full. Spread the batter gently until no jelly is visible. Bake for 20 minutes, then turn the muffins onto a wire rack to cool for at least 10 minutes. Be careful: the jelly centers can get hot. Makes 12 muffins.

Source: http://www.familyfun.com/

Berry cream cheese cake

Ingredients
1 8-ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened*
3/4 cup granulated sugar
1/2 cup butter softened*
1-3/4 cups all-purpose flour
2 eggs
1/4 cup milk
1/2 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups fresh or frozen berries

Directions
1. In a large mixing bowl beat cream cheese, granulated sugar, and butter or margarine with an electric mixer on medium speed until fluffy. Add half of the flour, the eggs, milk, vanilla, baking powder, baking soda, and salt. Beat for about 2 minutes or until well mixed. Beat in remaining flour on low speed until well mixed. Spread batter evenly in a greased and floured 13x9x2-inch baking pan. Spread fresh or frozen berries on top.

2. Bake in a 350 degree F oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool slightly on a wire rack. Cut into squares; serve warm. Makes 24 servings.
*Note: Do not use fat-free cream cheese; also, use real butter or margarine, not a spread.

Nutrition Facts
Servings Per Recipe 24 servings
Calories 157,
Total Fat (g) 8,
Saturated Fat (g) 3,
Cholesterol (mg) 28,
Sodium (mg) 144,
Carbohydrate (g) 20,
Protein (g) 2,
Vitamin A (DV%) 9,
Calcium (DV%) 2,
Iron (DV%) 4,
Percent Daily Values are based on a 2,000 calorie diet

recipe from http://www.bhg.com/

Blueberry Muffin

1/2 cup old-fashioned oats
1/2 milk
1 egg
1/2 cup vegetable oil
1/2 cup minus 2 tbsp sugar

1 1/2 cups unbleached all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups fresh or frozen blueberries*
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon

In a large bowl, combine oats and milk; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Sangria

1 bottle red wine
4 teaspoons sugar
2 tbsp cognac
2 tbsp Cointreau
juice and peel of one orange
juice and peel of half a lemon
1 orange and 1 lemon, chopped in small pieces



Pour wine in a large jug, add sugar and mix till combined. Add cognac and Cointreau. Wash orange and lemon, and peel. Add other lemon and orange pieces to jug. Cover jug and refrigerate for 3-4 hours.

Seafood Paella

50dkg - 1.1 oz rice
1.2 liter- 5 cups stock
0.2 dl - 7 oz olive oil
1 large onion
2 cloves garlic
1 large red pepper
4 tomatoes
50 dkg - 17 oz peas
50 dkg - 17 oz mixed seafood
little saffron
1 lemon
salt and pepper

Clean and chop garlic and onion. Rinse and slice pepper. Skin and skin the tomatoes, then chop. Prepare stock. Heat onion in a large and deep pan. Sautee onion till tranclucent, then add garlic and pepper, then tomatoes. Cook until soft, then add rice, and sautee until tranclucent. Add saffron to hot stock, then to pan. Heat until boil, add salt and pepper. After half an hour, when water is absorbed, add seafood mix in middle. Sautee for a couple of minutes before mixing with the rest of the veggies and rice. Then add peas, cook on low heat for about 15 minutes. After turning off heat, cover and let stand for 5-10 minutes. When serving, add quartered lemon on top.

Simple pleasure 2. - pasta e parmigiano

No doubt...I was an Italian in my former life. Whatever the snobby French say about the "peasant Italian food", it tops liver pate and rabbit stew...Anyway, this is as simple as it gets...cook a cup of Trader Joe's pasta penne with flax according to directions, when done, add grated Parmesan cheese according to taste, and freshly ground pepper. A glass of Chianti - and you have a basic simple dinner.

Simple pleasure - brownies

1 stick butter
1/2 cup cocoa powder
1 cup sugar
2 eggs
1 tsp vanilla
1/4 tsp salt
1/2 cup unbleached flour

Preheat oven to 350 degrees.
Melt butter in a large bowl in microwave. Add 1/2 c. cocoa, stir until smooth. Add sugar. Add eggs one at a time, stirring well after each adition. Add 1 tsp. vanilla, 1/4 tsp salt and flour, stir well. Pour into buttered 8x8 inch square pan. Bake for 20-25 minutes.

Greek butter cookies

1 cup butter, softened
1/2 cup white sugar
1/2 powdered sugar
1 egg
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour


Preheat the oven to 350 degrees F. In a medium bowl, cream together the butter, sugar and egg until smooth. Stir in the almond extract. Blend in the flour to form a dough. you may have to knead by hand at the end. Take about a teaspoon of dough at a time and roll into 'S' shapes. Place cookies 1 to 2 inches apart onto the prepared cookie sheets.
Bake for 12 minutes in the preheated oven, or until lightly browned and firm.

Oatmeal whole wheat banana muffin

3 mashed ripe bananas
3 tablespoons canola oil
1 egg
3/4 cup fat-free milk
1 teaspoon vanilla extract
1 cup whole wheat flour
3/4 cup quick-cooking oats
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt

1. Preheat oven to 375º.
2. Combine bananas and next 4 ingredients (through vanilla) in a medium bowl; mix well, and set aside.
3. Lightly spoon flour into a dry measuring cup and level with a knife. Whisk together flour and next 5 ingredients (through salt) in a small bowl.
4. Stir the flour mixture into the banana mixture until they are just combined.
5. Spray 12 muffin cups with cooking spray (or use paper liners), and spoon 1/3 cup batter into each cup (cups will be full).
6. Bake 16 minutes or until a wooden pick inserted in center comes out clean.

Kapros-tejfolos gombaleves - Hungarian mushroom soup

4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
1 teaspoon dried dill weed
3 teaspoons paprika
1 tablespoon soy sauce
2 cups vegetable broth
1 cup milk
3 tablespoons unbleached all-purpose flour
1 teaspoon salt
ground black pepper to taste
1 teaspoon lemon juice
1/2 cup sour cream

Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth, bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
Finally, stir in the salt, ground black pepper and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Add lemon juice. Do not boil. Serve immediately.

Double chocolate cherry cookies

1 cup butter, softened
1 1/4 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups unbleached all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cups semisweet chocolate chips
1 cup dried cherries


Preheat oven to 350 degrees F (175 degrees C).
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and cherries. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for about 12 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely. Makes 48 cookies.

Mushroom gruyere strata

1 teaspoon olive oil object

1 1/2 cups thinly sliced shallots

6 cups sliced cremini mushrooms (about 14 ounces)

1/4 cup chopped fresh parsley

12 (1-ounce) slices hearty white bread, cut into 1/2-inch cubes (about 9 cups)

Cooking spray

2 cups (8 ounces) shredded Gruyère or other Swiss cheese

1 2/3 cups fat-free milk

3 eggs

3 egg whites

2 teaspoons Dijon mustard

1/2 teaspoon

1/4 teaspoon freshly ground black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes or until translucent. Add mushrooms, and sauté 7 minutes or until mushrooms release moisture. Cool slightly. Stir in parsley.
Arrange half of bread in a 13 x 9-inch baking dish coated with cooking spray. Top bread with half of the mushroom mixture and 1/2 cup of shredded cheese. Repeat layers with remaining bread, mushroom mixture, and 1/2 cup cheese.
Combine milk and next 4 ingredients (through pepper), stirring with a whisk; pour evenly over bread mixture. Cover with foil coated with cooking spray. Refrigerate for 8 hours.
Preheat oven to 350º.
Remove strata from refrigerator, and let stand at room temperature 15 minutes. Bake strata, covered, at 350º for 30 minutes. Uncover and bake an additional 20 minutes or until set and golden brown. Sprinkle with chives, if desired.

Split pea soup

8 c. vegetable broth

2 c. dried green split peas

2 c. chopped celery stalks

2 c. chopped onions

2 tsp thyme leaves

2 bay leaves

2 c. chopped carrots

4 garlic cloves minced

1 tsp basil

1/2 tsp oregano

2 1/2 c chopped potatoes

1 tbsp soy sauce

1 pinch cayenne pepper

10 oz frozen peas

In a large pot bring to a boil broth, split peas, celery, onion, thyme and bay leaves. Reduce heat and simmer covered about 20 min or until split peas are a little soft. Add carrots, garlic, basil and oregano, bring to a second boil then continue simmering covered until split peas are very tender and are dissolving to form a thick broth. Add potato and simmer until potato is tender but still firm. Turn burner to lowest heat, add soy sauce, cayenne and peas. Heat gently stirring until peas are tender.

Coconut lime cookies

1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
3 teaspoons grated lime rind
3 tablespoons fresh lime juice
3 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup toasted unsweetened coconut

Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Add grated lime rind and lime juice, beating until blended.
Combine flour, baking soda, coconut, and salt; gradually add to butter mixture, beating just until blended.
Divide dough into 3 equal portions; roll each portion on wax paper to a 12-inch log. Cover and chill 8 hours.
Cut each log into 1/2 inch slices (about 28 slices), and place on lightly greased baking sheets.
Bake at 350º for 12 to 14 minutes or until edges are lightly browned. Remove to wire racks to cool.

10 grain bread

1 1/3 cups + 3 tbsp warm water
2 1/4 tsp active dry yeast
3 tablespoons dry milk powder
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons salt
1 cup whole wheat flour
2 cups bread flour
3/4 cup 10-grain cereal

Add ingredients in your breadmachine pan. Start dough cycle. When finished, transfer dough in a well-buttered 9x5 breadpan. Cover and let rise 45 minutes.
Preheat oven to 375 degrees. When the dough is finished rising, bake in preheated oven for 30 minutes.

Quick Minestrone Soup

1 16 oz. bag mixed vegetables (cauliflower, zucchini, lima beans, carrots, peapods)

1 14.5 oz can diced tomatoes with juice

2 teaspoons minced garlic
6 cups vegetable broth

1 teaspoon Italian seasoning

2 cups uncooked whole wheat penne pasta

grated Parmesan cheese

In a large pot, add mixed vegetables, tomatoes with juice, garlic, vegetable broth and Italian seasoning. Bring to a boil, turn down heat and simmer 15 minutes. Add penne pasta, simmer an additional 12 minutes. Serve with grated Parmesan cheese.

Raspberry chocolate chip cookies

1/2 cup butter
1/4 cup packed brown sugar
1/3 cup white sugar
1/2 teaspoon vanilla extract

1/2 teaspoon almond
3 tablespoons milk
1 1/3 cups unbleached all-purpose flour
1/4 cup cornstarch
1/4 cup miniature semisweet chocolate chips
about 1/3 cup raspberry jam

Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream butter with brown sugar and 1/3 cup white sugar. Blend in the vanilla, almond extract and milk. Mix in the flour and corn starch. Stir in the mini chocolate chips.
Form the dough into 1 inch balls. Place on the prepared cookie sheet, about 1 1/2 inches apart. Use your thumb to press straight down into the center of each ball, making a well for the jam. Neatly fill each cookie with a small amount of jam.
Bake in preheated oven for 13 to 15 minutes, or until cookies are just beginning to turn golden around the edges. Let cookies cool before eating.

Orange oat chocolate chip cookie

3 tablespoons orange juice
1/2 cup butter, softened
3/4 cup white sugar
1 egg
2 teaspoons orange zest
1 teaspoon orange extract
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 cups rolled oats
1 package chocolate chips

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, orange extract and orange zest. Combine the flour, baking soda and oats, stir into the creamed mixture. Add orang juice and fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Cookies should be at least 2 inches apart.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Whole wheat and oat bread

1 1/2 cups water
1 1/2 cups rolled oats
1 teaspoon salt
1 tablespoon brown sugar
1 tablespoon butter or oil
1 (.25 ounce) packages active dry yeast
1/2 teaspoon white sugar
2 tablespoons lukewarm water
1 cup bread flour
2 cups whole wheat flour
1/4 cup vital wheat gluten


In a large saucepan, heat the water, oatmeal and salt until it bubbles. Add the brown sugar and butter or oil; stir until melted. Remove from heat and let cool until lukewarm.
In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture, oats mixture and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover the loaf with a damp cloth and let rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for about 40 to 45 minutes or until loaf top is golden brown and the bottom of a loaf sounds hollow when tapped.

Creamy green soup with peas and Gorgonzola

2 16 oz frozen Asian greens (broccoli, grean beans, mushroom and onion)
6 cups vegetable broth
2 garlic cloves
Gorgonzola

Bring veggies, broth and garlic to boil - simmer until desired tenderness. Puree with handheld blender in pot. Serve in bowl with crumbled Gorgonzola.

Baked potato soup with cheddar cheese

1 1/2 lb baking potatoes

1/4 cup butter

2 cups yellow onion - diced

1/3 cup non-bleached flour

5 cups vegetable stock

1 cup instant potato flakes

3/4 tsp dried basil

1/2 tsp Tabasco sauce

2 cups milk

salt and pepper to taste

Preheat oven to 400. Prick washed potatoes & bake until a fork pierces to the center easily. Remove potatoes from oven & allow to fully cool. Remove skin & cut potatoes into 1/2″ cubes. Set aside. Melt butter in a large saucepan. Add onions & saute over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn. Add flour to onions & butter and cook 4 - 5 minutes, stirring well until flour is absorbed. In a separate container, vegetable stock, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat & continue cooking until the soup begins to gently simmer. Add milk, stirring until smooth & lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes & stir to combine. Remove from heat & serve. Top each serving with grated cheddar cheese.

Tuna dinner in 5 minutes

Ingredients:

6 oz tuna steak

lime juice

olive oil spray

green beans

salt and pepper

Heat skillet sprayed with olive oil, add tuna steak. Cook on each side until desired doneness. Add lime juice and freshly ground pepper.Sautee green beans in a little olive oil in hot skillet, seasoned with freshly ground pepper.I rounded out the meal with a little Trader Joe's mixed olive bruschetta, and a glass of Villa Borghese Pinot Grigio.

I turned 40 yesterday

It was the worst birthday I can remember. Not because the number bothered me, but because I felt hurt by some of the people I thought meant a lot to me. And I am single again...the quest continues.

Eggnog cookies

1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 cups white sugar
1/4 cup Splenda
3/4 cup butter, softened
3/4 cup eggnog
1 teaspoon vanilla extract
2 egg yolks

Preheat oven to 300 degrees F (150 degrees C). Combine flour, baking powder, cinnamon and nutmeg. Cream sugar, Splenda and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined.
Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Bake 20 to 23 minutes until bottoms turn light brown.