dark chocolate mini muffins

prep 25 minutes
bake 8 minutes
cool 5 minutes

ingredients
1-1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons unsweetened cocoa powder
1-1/2 teaspoon baking soda
3/4 cup fat-free milk
3/4 cup unsweetened applesauce
1 tablespoon cooking oil
1 tablespoon molasses
2 teaspoons balsamic vinegar
1 teaspoon vanilla
1/3 cup miniature semisweet chocolate pieces

directions
1. Preheat oven to 350 degree F. Coat about forty-eight* 1-3/4-inch or eighteen
2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a bowl combine flours,
sugars, cocoa powder, soda, and 1/4 teaspoon salt. Make a well in center of flour
mixture; set aside. In another bowl combine milk, applesauce, oil, molasses, vinegar,
and vanilla. Add to flour mixture. Stir just until moistened (batter should be lumpy). Stir
in half the chocolate pieces.
2. Spoon batter into prepared muffin cups, filling each mini pan cup about two-thirds full
or regular cups just over half full. Sprinkle with remaining chocolate pieces. Bake for 8
to 10 minutes for mini or about 15 minutes for regular muffins or until a wooden pick
inserted near center comes out clean. Cool in pan on rack for 5 minutes. Remove from
muffin cups; serve warm. Or cool completely; wrap tightly and freeze up to 3 months.
Reheat to serve. Makes about 48 mini or 18 regular muffins.

*Note: If you don't have enough muffin cups, bake in batches. Cover and refrigerate
muffin batter no longer than 30 minutes. Wash and prepare pans between batches.
nutrition facts

Calories 39, Total Fat (g) 1, Saturated Fat (g) 0, Monounsaturated Fat (g) 0,
Polyunsaturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 54, Carbohydrate (g) 8,
Total Sugar (g) 4, Fiber (g) 0, Protein (g) 1, Vitamin C (DV%) 0, Calcium (DV%) 1, Iron
(DV%) 2, Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipe/muffins/dark-chocolate-mini-muffins/

Meringue Cookies Recipe

Ingredients:
3 large egg whites (3 ounces or 90 grams)

1/4 tsp cream of tartar

3/4 cup (150 grams) superfine or caster sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor)

1/4 teaspoon pure vanilla extract

Garnish: 1/4 cup shaved Almonds (chocolate chips instead)

Separate eggs when they are cold, then bring to room temperature before using (30 minutes).

Preheat oven to 200 degrees F (105 degrees C) and place the rack in the center of your oven. Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or I often just use two spoons to make the cookies.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract.

Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.

Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on the prepared baking sheet. Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets. Sprinkle with a few shaved almonds, if desired.

Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight.

Makes about 10 2 1/2 inch (6 cm) meringues

or 60 1 inch meringues

http://www.joyofbaking.com/MeringueCookies.html#ixzz0a9ZLVoDu

Red-Lentil Soup

From Gourmet | October 2007

Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.

Yield: Makes 4 to 6 servings (makes 6 cups)
Active Time: 20 min
Total Time: 1 1/4 hr

1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, finely chopped
1 teaspoon ground cumin
1 Turkish or 1/2 California bay leaf
1 sprig fresh thyme
1 cup red lentils (7 ounces), picked over and rinsed
3 1/2 cups reduced-sodium chicken broth (used chili broth instead)
3 cups water
2 tablespoons chopped flat-leaf parsley
Accompaniment: lemon wedges

Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring
occasionally, until softened, about 8 minutes.
Add garlic, cumin, bay leaf, and thyme and cook, stirring, 1 minute more. Add lentils, broth, water, 1/2
teaspoon salt, and 1/2 teaspoon pepper and simmer, partially covered, stirring occasionally, until lentils
are very soft and falling apart, about 30 to 45 minutes.
Discard bay leaf and thyme sprig, then purée 2 cups of mixture in blender (use caution when blending hot
liquids) and return to pan.
Stir in parsley and season with salt.

Red-Lentil Soup Recipe at Epicurious.com
http://www.epicurious.com/recipes/food/printerfriendly/Red-Lenti...

Mini Meat Balls

A recipe from Martha Stewart Everyday Food

Makes 40
Prep time: 20 minutes

Ingredients

1 pound lean ground beef

2 slices bacon (2 ounces), finely chopped

¼ cup chopped fresh parsley

2 garlic cloves, minced

3 tablespoons grated Parmesan cheese

1 tablespoon plain dried breadcrumbs

1 large egg

1/8 teaspoon ground nutmeg

Coarse salt and ground pepper

Shape these tiny meatballs, then freeze for up to three months. There’s no need to thaw before using; they will cook quickly right out of the freezer.

1. In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper. Shape mixture into 40 meatballs. (For equal-size meatballs, scoop out meat mixture with a teaspoon, using two scoops for each meatball. Then roll between your palms to shape into balls.)
2. Arrange in a single layer on a baking sheet or on two large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
3. To use the meatballs straight from the freezer, preheat oven to 400°. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.
   
   Note: Frozen mini-meatballs can also be used in soup or sauce: Simmer meatballs, covered, in liquid until cooked through, about 10 minutes.

Emlyn's Griddle Skidders

1 1/2 cup flmer Flour
1 tsp snet Salt
3 tbls sngur Sugar
1 3/4 tsp buks oride Baking Powder
2 eggs
3 tbls melted Gutteo Butter
1 cup mrek Milk

Mix. Lumps make pancakes. Allow to rest.

Pork Loin Roasted in Clay Pot

• 1 Whole Pork Loin

• 1 Pound whole carrots

• 1 package Celery

• Hand full mushrooms

• 2 cloves garlic

• Bay Leaves, Thyme, Rosemary, Oregano, Salt, Pepper to taste

Soak the clay roaster in water for the recommended time.

Trim any fat from the pork, dust lightly in kosher salt and fresh ground pepper.

Peel the carrots and slice in half. Wash the celery and cut in half. Put the celery, carrots, mushrooms, crushed garlic, and spices in the clay pot. Place the Pork on top, cover, roast at 400 (or the recommended temperature for your roaster) for about 90 minutes. Check if done with an instant read thermometer, return to heat if necessary.

When done let sit covered for 25 minutes, remove from pan and thinly slice. You can serve the vegetables for a 1 pot meal, or save them for your soup stock.

Stolen from the internet.

Teriyaki Chicken Thighs

Ingredients
1/4 c low sodium soy sauce
2 T brown sugar
2 T rice vinegar
2 garlic cloves, minced in a garlic press
1 t finely grated fresh ginger
1/4 t red pepper flakes
2 lbs skinless, boneless chicken thighs (with skin okay, too)
2 t sesame seeds (optional)

Directions
1. In a large bowl, combine soy sauce, sugar, vinegar, garlic, ginger and red pepper flakes and stir until sugar dissolves.
2. Add the chicken and turn occasionally to completely 45 minutes to 1 hour
OR transfer to a large zip lock bag and add chicken. Seal bag, turn bag and refrigerate for one hour.
Note: Chicken can marinate for up to 4 hours
3. Set the broiler and place top rack nearest heat source.
4. Line a baking pan with tin foil and add the chicken. Pour marinade over chicken pieces. Broil until brown and crispy, about 5 if no skin-8 minutes if with skin.
5. Flip the chicken pieces and continue to broil until almost done (if adding seeds) or done, if not using seeds, 5 - 8 minutes.
6. Optional: sprinkle with sesame seeds and cook until seeds turn golden brown and chicken is done, 1 to 2 minutes longer.

Serves 4 - 6
10 minute prep
1 hour marinating time
16 minutes cooking time

Adapted from Food Network recipe

Sweet Potato Soup

Makes: 6 servings

Prep: 25 minutes
Cook time: 1 hour 15 min.

Ingredients

• 2-1/2 to 3 pounds sweet potatoes, peeled and cut into 1-inch pieces
• 1/2 cup chopped onion (1 medium) (Used food chopper)
• 2 T maple-flavor syrup
• 1 clove garlic, minced
• pinch of salt (optional)
  
• 1/8 teaspoon ground black pepper
• 24 oz Vegetable broth
  
• 1 cup water
• Crisp-cooked crumbled bacon (optional garnish)
• Sliced green onion (optional garnish)

Directions

1. soften onions in olive oil in dutch oven or stock pot
2. add the sweet potatoes, broth, garlic and maple syrup, and water
3. simmer for about an hour or until potatoes are tender
4. blend with submersible blender until almost smooth, leave some chunks
5. add fresh ground pepper to taste, salt optional
6. serve hot
Garnish or not

Slow Cooker directions
Cook: 6 to 8 hours (low) or 3 to 4 hours (high)

1. In a 3-1/2- or 4-quart slow cooker, combine sweet potatoes, onion, maple-flavor syrup, garlic, sage, salt, and pepper. Pour broth and the water over all.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3. Using a potato masher, mash the soup until desired consistency.* If desired whisk in half-and-half until well mixed. Sprinkle each serving with crumbled bacon and green onion. Makes 6 servings.

*Note: For a smoother texture, use an immersion blender to puree the soup.

Nutrition Facts

Servings Per Recipe 6 servings Total Fat (g) 3, Saturated Fat (g) 1, Monounsaturated Fat (g) 1, Cholesterol (mg) 9, Sodium (mg) 712, Carbohydrate (g) 39, Total Sugar (g) 15, Fiber (g) 4, Protein (g) 3, Vitamin C (DV%) 8, Calcium (DV%) 8, Iron (DV%) 6, Percent Daily Values are based on a 2,000 calorie diet

My recipe (without sage, salt and cream) as shown above was adapted from Better Homes & Gardens, Slow cooker recipe for New England Sweet Potato Soup. Nutrition info based on BH&G original less healthy recipe.

Fresh Ginger Cookies

Makes 5 dozen cookies
Hands-on Time: 20m
Total Time: 35m

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 1/4 cups sugar
• 2 large eggs
• 2 tablespoons dark corn syrup
• 3 tablespoons grated peeled fresh ginger
• 1 teaspoon ground cinnamon

1. Heat oven to 350° F. In a medium bowl, combine the flour, baking soda, ground ginger, and salt; set aside.

2. In the bowl of an electric mixer, cream the butter and 1 cup of the sugar on medium speed until smooth. Add the eggs, corn syrup, and grated ginger and mix until well combined. Blend in the flour mixture, cover, and refrigerate until slightly stiff (the dough will be easier to handle).

3. In a small bowl, combine the cinnamon and the remaining sugar. Form the dough into 1/2-inch balls and roll each in the cinnamon sugar. Place 2 inches apart on greased cookie sheets and bake 10 to 12 minutes or until lightly browned. Cool on a wire rack.

Nutritional Information

Calcium 3mg; Calories 47; Carbohydrate 9g; Cholesterol 9mg; Fat 1g; Fiber 0g; Iron 0mg; Protein 1mg; Sat Fat 1g; Sodium 24mg

From Real Simple