popcorn balls

Ingredients

• 3/4 cup light corn syrup
• 1/4 cup margarine
• 2 teaspoons cold water
• 2 5/8 cups confectioners' sugar
• 1 cup marshmallows
• 5 quarts plain popped popcorn

Directions

1. In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
2. Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

classic peanut butter cookie with a twist

Ingredients

• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• bag of peanut butter chocolate chips (opt.)

Directions

1. Cream together butter, peanut butter and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Add peanut butter chocolate chips. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Chocolate Chip Cookie Dough Truffles

Chocolate Chip Cookie Dough Truffles

Makes approx. 3-4 dozen. Recipe from Love and Olive Oil.

Ingredients:

2 1/2 cups all purpose flour
1 tsp salt
1/4 tsp baking soda
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating

Directions:

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or stir by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle, form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in microwave according to package directions. Using toothpicks as a dipping tool, dip cookie balls into candy coating to cover. Tap on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.

oatmeal bars to go

Oatmeal 2 Go Recipe Prep Time: 8 mins Cooking Time: 30 to 35 mins Ingredients: 1 medium apple, peeled + diced small 1 teaspoon granulated sugar 1 teaspoon cinnamon 1 cup whole wheat flour 1 cup unsweetened apple sauce 1 tablespoon melted butter or canola oil 1 teaspoon baking powder 1/2 cup almond meal 2 tablespoons brown sugar 1 1/2 cups old fashioned oats 1 egg 1 cup lowfat or nonfat milk 1 teaspoon vanilla cooking spray Preheat oven 350 degrees. Place diced apples in a small bowl and toss with cinnamon and sugar. Set aside. In a medium sized bowl combine egg, milk, applesauce, vanilla and canola oil. In another bowl whisk together flour, almond meal, brown sugar and baking powder. Gently combine the wet and dry ingredients. Add oats and diced apples and stir to combine. Pour batter into well greased 9 inch square baking pan. Spread batter evenly and bake for 30 to 35 minutes or until set. Let cool and cut into squares.

artichoke dip

8 oz cream cheese 2 cups mayo 2 cups Parmesan cheese 2 tablespoon fresh dill 2 cloves garlic minced 3 (6 oz) jars marinated artichoke hearts drained and chopped 1large round loaf sourdough bread Cut thick slice off top of bread and hollow it out. Fill food processor with all ingredients except artichokes. Blend. Add artichokes and pulse lightly. Fill bread and cover with top. Wrap in 2 layers of foil and bake at 300 for 2 hours. Thank you Michelle.... this is amazingly good! I can't wait to make it and eat it up!

broccoli and cheese pie

box (9 oz) Green Giant® frozen broccoli cuts, thawed, drained

1 1/2
cups shredded Cheddar cheese (6 oz)

1
cup cut-up cooked chicken or 2 cans (5 oz each) chunk chicken, well drained

1
medium onion, chopped (1/2 cup)

1/2
cup Original Bisquick® mix

1
cup milk

1/2
teaspoon salt

1/4
teaspoon pepper

2
eggs

Save $$$ on your favorite brands

* 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
* 2 In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
* 3 Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

bacon cheeseburger pie

6
slices bacon

1
lb lean (at least 80%) ground beef

1/4
teaspoon pepper

1
large onion, chopped (1 cup)

1/4
cup ketchup

1
cup shredded Cheddar cheese (4 oz)

1/2
cup Original Bisquick® mix

1
cup milk

2
eggs

Save $$$ on your favorite brands

* 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; drain on paper towels. Crumble bacon; set aside.
* 2 In same skillet, cook beef, pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in ketchup. Spread in pie plate; sprinkle with cheese and bacon.
* 3 In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
* 4 Bake 20 to 25 minutes or until knife inserted in center comes out clean. Serve with additional ketchup if desired.

JELLO COOL WHIP FRUIT SALAD

JELLO COOL WHIP FRUIT SALAD

Read more about it at www.cooks.com/rec/view/0,1819,157169-231203,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

2 cans fruit cocktail
1 can mandarin oranges
1 (20 oz.) can chunk pineapple
3 oz. cream cheese
8 oz. Cool Whip
3 oz. Jello (strawberry, cherry or banana)

Drain fruit. Soften cream cheese in a large bowl. Add Cool Whip and dry Jello (don't add water, just powder). Blend cheese, Cool Whip and Jello together. Mix with fruit and serve.

crock pot chicken tacos

Donated by Andrea

Ingredients
2-3 frozen chicken breasts
1 can corn (drained)
1 can black beans (drained)
1 can of Rotel (diced tomatoes with green chilies) or one small jar of salsa (if using rotel, drain half the water)
1 packet of taco seasoning

Directions
Place all ingredients in your crock pot, chicken can be frozen.
Cook on low for 8-10 hours. Check on it around 6 - 7 hours, depending on the strength of your crock pot
Shred the chicken, and let it continue cooking until time to serve
Serves at least 4 adults
Serve on whole wheat tortillas topped with your favorite toppings, we like sour cream, shredded cheddar, green onion, avocado, tomatoes
Rice-a-Roni whole grain Spanish rice goes great on the side or IN the tortilla.

11 Best foods you are not eating

The 11 Best Foods You Aren’t Eating
By TARA PARKER-POPE
Maybe you should be eating more beets, left, or red cabbage.Andrew Scrivani for The New York Times Maybe you should be eating more beets, left, or red cabbage.

(This post was originally published on June 30, 2008, and recently appeared on The New York Times’s list of most-viewed stories for 2009.)

Nutritionist and author Jonny Bowden has created several lists of healthful foods people should be eating but aren’t. But some of his favorites, like purslane, guava and goji berries, aren’t always available at regular grocery stores. I asked Dr. Bowden, author of “The 150 Healthiest Foods on Earth,” to update his list with some favorite foods that are easy to find but don’t always find their way into our shopping carts. Here’s his advice.

1. Beets: Think of beets as red spinach, Dr. Bowden said, because they are a rich source of folate as well as natural red pigments that may be cancer fighters.
How to eat: Fresh, raw and grated to make a salad. Heating decreases the antioxidant power.
2. Cabbage: Loaded with nutrients like sulforaphane, a chemical said to boost cancer-fighting enzymes.
How to eat: Asian-style slaw or as a crunchy topping on burgers and sandwiches.
3. Swiss chard: A leafy green vegetable packed with carotenoids that protect aging eyes.
How to eat it: Chop and saute in olive oil.
4. Cinnamon: May help control blood sugar and cholesterol.
How to eat it: Sprinkle on coffee or oatmeal.
5. Pomegranate juice: Appears to lower blood pressure and loaded with antioxidants.
How to eat: Just drink it.
6. Dried plums: Okay, so they are really prunes, but they are packed with antioxidants.
How to eat: Wrapped in prosciutto and baked.
7. Pumpkin seeds: The most nutritious part of the pumpkin and packed with magnesium; high levels of the mineral are associated with lower risk for early death.
How to eat: Roasted as a snack, or sprinkled on salad.
8. Sardines: Dr. Bowden calls them “health food in a can.” They are high in omega-3’s, contain virtually no mercury and are loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as a full complement of B vitamins.
How to eat: Choose sardines packed in olive or sardine oil. Eat plain, mixed with salad, on toast, or mashed with dijon mustard and onions as a spread.
9. Turmeric: The “superstar of spices,” it may have anti-inflammatory and anti-cancer properties.
How to eat: Mix with scrambled eggs or in any vegetable dish.
10. Frozen blueberries: Even though freezing can degrade some of the nutrients in fruits and vegetables, frozen blueberries are available year-round and don’t spoil; associated with better memory in animal studies.
How to eat: Blended with yogurt or chocolate soy milk and sprinkled with crushed almonds.
11. Canned pumpkin: A low-calorie vegetable that is high in fiber and immune-stimulating vitamin A; fills you up on very few calories.
How to eat: Mix with a little butter, cinnamon and nutmeg.

You can find more details and recipes on the Men’s Health Web site, which published the original version of the list last year.

In my own house, I only have two of these items — pumpkin seeds, which I often roast and put on salads, and frozen blueberries, which I mix with milk, yogurt and other fruits for morning smoothies. How about you? Have any of these foods found their way into your shopping cart?