Chocolatey Chocolate Cookies

If you are not a chocolate lover, you won't like these so much.  These are CHOCOLATE cookies.  They are nice and a little bit crispy on the outside, but soft and fudgy in the middle.  They are really delicious.

1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
9 ounces semisweet or bittersweet baking chocolate, finely chopped (not chocolate chips)
3 ounces unsweetened baking chocolate, finely chopped
1/2 cup flour
1/2 teaspoon baking powder
1/4  teaspoon salt
3 large eggs, at room temperature
1 1/4  cups sugar
2 teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1 1/2 cups (5 1/2 ounces) coarsely chopped pecans (optional)
1 1/4  cups (4 1/2  ounces) coarsely chopped walnuts  (optional)

Put the butter into a microwave proof bowl and melt. (About 30 seconds on high power.) 

Add the semisweet and unsweetened chocolate to the butter.  Microwave for 30 seconds.  Mix.  Microwave in 15 second intervals, mixing after each, until mixture is melted and smooth. Do not over heat. Remove the bowl and let stand while you prepare the remaining ingredients as follows. 

Sift the flour, baking powder, and salt together into a medium bowl. Whip the eggs in a bowl with a  mixer on medium-high speed until the eggs are foamy and slightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Whip until the eggs are very thick and pale yellow, about 3 minutes.

Reduce the mixer speed to medium and beat in the chocolate mixture, making sure it is completely incorporated. 

Reduce the mixer speed to low. Gradually add the flour mixture.  Mix well.

Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed. The dough will be soft.

Refrigerate the dough for at least 4 hours (or overnight).

Preheat oven to 350°F. Line two baking pans with parchment paper.

Drop the dough by Tablespoonfuls onto the prepared pans about 1 1/2 inches apart. 

Bake for 8-10 minutes or until cookies are puffed but still soft. Let cool on the baking sheet for 5 minutes and then move to a cooling rack. 

Makes about 4 dozen cookies.

Lasagne

I will have to say that I'm a little bit picky about my lasagne.   Really I'm a LOT picky about my lasagne.  So this is THE recipe that I use.  I've been making this lasagne for many many years.  So many years that I had to update some of the ingredients because some of the original ingredients are just no longer available.  As lasagnes go it's pretty easy to make.  So if you're a little bit picky about lasagne try this one.  This also freezes well if you have leftovers.

 This is ABSOLUTELY my favorite dish.

Lasagna

1 pound ground beef

1 (28 ounce) jar pasta sauce

1/2 pound lasagna noodles

2 cups small curd cottage cheese

1 egg, beaten

1/4 teaspoon pepper

1 Tablespoon dried parsley flakes

1/2 pound mozzarella cheese, shredded

Preheat oven to 375 degrees.

Brown ground beef in skillet.  Remove from heat.  (If you’re not using extra lean ground beef, drain and rinse with hot water.)  Add pasta sauce to the meat.  (I use meat flavored, marinara, or traditional.)  Mix well.

Boil lasagna noodles in salt water until al dente.  Drain.

In a medium bowl stir together cottage cheese, beaten egg, pepper, and parsley flakes.

Place half of noodles in 13 x 9 x 2 inch baking pan.  Spread half of the cottage cheese mixture on top of the noodles. This will be a thin layer.  Then layer half of the meat mixture.  Top with half of the mozzarella.  Repeat the layers.  Ending with mozzarella on top.

Bake at 375° for 30 min.

Makes 8 servings.

          (I actually use more mozzarella than this.  I like a nice thick layer of cheese on top.)

4 Ingredient Biscuits

These guys are so flaky and light. Absolutely scrumptious.  Only 4 ingredients. Try them.  You can do it!  They are really easy.

2 cups Bisquick (I use heart healthy.) or use any biscuit  baking mix

1/2 cup sour cream

1/2 cup 7-up

1/4 cup melted butter

Preheat oven to 450 degrees.

Cut sour cream into biscuit mix. (I use my fingers.)  Add 7-Up and mix. This makes a very soft dough.

Sprinkle additional biscuit mix or flour on table and pat dough out with your hands. (No need to use a rolling pin.) Pour the melted butter into a 9 inch square pan. Cut biscuits using a round biscuit or cookie cutter or just use a drinking glass.  Place biscuits in pan into the melted butter and bake for 12-15 minutes or until golden brown.

Makes about 8 or 9 biscuits.

 (And no, my pan is not dirty.  That's the melted butter you can see where I've removed a couple of the biscuits.)

Tortellini Vegetable Soup

This soup is fairly quick and easy. It is flavorful and colorful. It smells so delightful as it's cooking. Add some garlic bread or a crusty baguette for an easy and delicious meal. 

Makes about 5 servings.

Ingredients: 

2 Tablespoons olive oil 

1 medium onion, chopped 

1 small zucchini, diced 

1 medium carrot, peeled and diced 

1 Clove garlic, chopped 

1 quart (4 cups) chicken stock

1 teaspoon dried basil 

1 teaspoon dried oregano 

1 bay leaf 

1 can (14 ounces) crushed tomatoes 

8 to 9 ounces fresh or frozen tortellini (cheese or meat filled) 

2 to 3 Tablespoons chopped fresh parsley 

1/2 teaspoon Black pepper 

Instructions: 

1. Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent. Add the garlic and saute 1 more minute.

2. Add the chicken stock, basil, oregano, bay leaf, and tomatoes to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute. Remove the bay leaf before serving. 

3. Garnish with a dollop of sour cream, a sprinkle of grated cheese, and/or some fresh parsley.

Lasagna Rolls Make-Ahead and Freeze

I love having these in the freezer for when I don't have time or energy to cook a meal. Add a salad and your meal is complete. They are delicious also. Easy, quick, and delicious...that's a combination that can't be beat.
This recipe makes 8 Lasagne Rolls. Each one is a single serving.
Note to my kids:  You know how I am about lasagne.  I really like these and have made them several times.

INGREDIENTS:
8 uncooked lasagna noodles (I used 1/2 pound. Some of them always break, so I wanted extras.)
1 (12-oz.) container low-fat cottage cheese
4 oz. (1 cup) shredded mozzarella cheese
1 egg, slightly beaten
1/4 cup grated Parmesan cheese (I used fresh. You could use the green canister.)
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil leaves
1 (14 to 15-oz.) jar (2 cups) pasta sauce*
Additional Chopped parsley for garnish

DIRECTIONS:
Cook lasagna noodles to desired doneness as directed on package. Drain.
Meanwhile, in medium bowl, combine all remaining ingredients except pasta sauce and additional chopped parsley; mix well.
Spread each cooked lasagna noodle with a generous 1/4 cup cheese mixture to within 1 inch of one short end. Just spread it along the length of the noodle. Roll up firmly toward unfilled end, like a sleeping bag. Wrap tightly in plastic wrap.

Repeat with remaining noodles and cheese mixture. Place the wrapped rolls in a zipper freezer bag. Refrigerate or freeze lasagna rolls.

Place 1/4 cup pasta sauce in each of 8 freezer bags and freeze.

To cook one serving, unwrap lasagna roll and place seam side down in microwave-safe bowl; cover with microwave-safe waxed paper. If refrigerated, microwave on HIGH for 1 to 2 minutes or until cheese begins to melt at ends of roll. Spoon 1/4 cup pasta sauce over roll; cover. Microwave on HIGH for 20 to 30 seconds or until thoroughly heated. (If frozen, microwave on LOW for 1 to 2 minutes or until thawed before heating as directed above.) Top with chopped parsley.

(If desired add 1/2 pound cooked ground beef to pasta sauce.  I actually added the ground beef to the cheese mixture and rolled it into the noodles.)*

Nutty Dessert Bars

These are delicious. They taste almost like a candy bar.
Ingredients:

1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/4 teaspoon salt
1/2 cup plus 2 tablespoons cold butter, divided
1 cup butterscotch chips (Use a good brand)
1/2 cup light corn syrup
1 can (11-1/2 ounces) mixed nuts (Again, use a good brand)

Directions:

In a small bowl, combine the flour, brown sugar and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. (I just use my hands.) Line a 9 x 13 inch pan with aluminum foil and spray with non-stick cooking spray. Press flour mixture into the foil lined baking pan. Bake at 350 degrees for 10 minutes.
While it’s baking melt butterscotch chips and remaining butter; stir until smooth. Mix in corn syrup.
Remove crust from oven; but leave the oven ON.
Sprinkle nuts over crust and spread into a single layer; top with the butterscotch mixture. Spread it carefully so you don’t pull up the nuts. Bake at 350 degrees for 10 minutes longer or until set.
Carefully remove the bars by lifting the aluminum foil and place the bars, still on the foil, onto a wire rack.
Cool completely. Cut into bars.
Yield: about 3 dozen.

Angel Rolls

I make these when I want hot rolls quickly. You can have them on the table in about 30-40 minutes.

3 1/2 cups bread flour, divided
2 Tbsp. sugar
1 package (1/4 ounce) quick-rise yeast
1 1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup warm buttermilk* (120 to 130 degrees)
1/2 cup vegetable oil
1/3 cup warm water (120 to 130 degrees)
melted butter or margarine

In a mixing bowl, combine 1 1/2 cups flour, sugar, yeast, salt, baking powder and baking soda. Add the buttermilk, oil and water; beat until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.

Roll out to 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter. Place on a greased baking sheet. Bake at 400 degrees for 15 to 18 minutes or until golden brown. Brush tops with butter.
Yield 14 to 20 rolls

*Warm buttermilk will appear curdled