Sun Dried Tomato Dip

Sun-Dried Tomato Dip (shared by Courtney)

Ingredients:

1 package (8oz) cream cheese softened

1/4 cup basil pesto

1/2 cup sun-dried tomatoes packed in oil, drained and chopped

1/4 cup shredded parmesan cheese - I used a 1/2 cup or more

1 container (8oz) sour cream

1 garlic clove minced/chopped - I used about 3 or 4 cloves

1 packet Italian Seasoning Mix

Mix all ingredients together and bake at 350 for 20-25 minutes.

Serve with pita chips, crackers or toasted french bread.

Enjoy!!!

Chocolate Whoopie with Peanut Butter Filling

Classic Chocolate Whoopie
from Whoopie Pies

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk

• Preheat oven to 375 degrees.
• Line baking sheets with parchment paper.
• In a bowl, sift together, flour, cocoa, baking soda, and salt.
• In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.
• Add egg and vanilla and beat for two more minutes.
• Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
• Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
• Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.

1 Tbsp of batter should make about 48 two-inch cakes or 24 pies.
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.

Salty Peanut Butter Filling
from Whoopie Pies

3/4 cup creamy peanut butter (or crunchy)
3/4 cup unsalted butter, room temperature
3/4 cup confectioners sugar
1/2 teaspoon salt

• Beat peanut butter and butter on low until creamy using a mixer.
• Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy.
• Spread filling on flat side on one cooled cake. Top it with a second cake and press gently.

Store whoopie pies in an airtight container.

Quinoa Salad

Susan's Super EZ Everyday Quinoa
No recipe required.

Easiest way to make quinoa is to use a rice cooker. Two cups liquid to one cup quinoa. I try to remember to use chicken broth instead of water, to add a bit more flavor. Be sure to use cooking spray on the rice cooker bowl before starting. Dump in broth and quinoa, flip the switch and walk away!

Once quinoa is cooked and cooled a bit, simply add whatever you like and/or whatever is in the 'fridge. This time it was: chopped carrots, edamame, slivered almonds, pomegranate seeds.
Mix in a good dose of any type salad dressing. This batch was Trader Joe's Champagne Pear Vinaigrette.

I made a batch at a Book Club at Lara's several months ago, where I actually followed a recipe. Loved it, and the recipe is on Michelle's blog already called Black Bean & Tomato Quinoa:(http://sdbookclubrecipes.blogspot.com/search/label/Black%20Bean%20and%20Tomato%20Quinoa).

Marbled Chocolate Pumpkin Brownies

MARBLED CHOCOLATE PUMPKIN BROWNIES (shared by Talia)

Ingredients:

• 3 ounces cream cheese, softened
• 1 tablespoon butter, softened
• 1/2 cup sugar
• 1 egg
• 1 cup canned pumpkin
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
  
• 1 tablespoon all-purpose flour
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 6 ounces unsweetened chocolate, chopped
• 3/4 cup butter, cut up
• 2 1/4 cups sugar
• 4 eggs
• 1/4 cup milk
• 2 teaspoons vanilla

Directions:

1. Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.

2. In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar. Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon flour. Set aside.

3. In a small bowl stir together the 1-1/4 cups flour, the baking powder, and salt; set aside.

4. In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat. Gradually add the 2-1/4 cups sugar, beating with an electric mixer on low speed just until combined. Add the 4 eggs, one at a time, beating well after each addition. Beat in milk and the 2 teaspoons vanilla. Gradually beat in flour mixture just until combined.

5. Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter.

6. Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies.

Chocolate Bread Pudding

Chocolate Bread Pudding (shared by Michelle)

Ingredients:

1/2 loaf (8 slices) Whole Wheat Honey Bread

1 and 1/2 cups Brownie Truffle Baking Mix (Trader Joe's- just the dry mix, don't add anything else)

2 and 1/2 cups whole milk (*i used 2% milk)

1. Cut crusts off bread slices. Cube bread into 1/2 inch by 1/2 inch pieces. Toss diced bread in an 8 x 8-inch lightly greased or buttered baking pan and arrange so pan is filled evenly.

2. Combine milk and brownie mix. Stir well for a minute until dissolved. Pour brownie mixture over diced bread. Lightly press down on bread pieces so that they are thoroughly soaked through with brownie liquid.

3. Set pan aside while you preheat oven to 350, perhaps 10 minutes or so. This extra time will give the bread time to soak further. Cover pan tightly with foil and bake for 30 minutes.

4. When done, remove pan from oven and let it cool for 15 minutes, allowing bread pudding to set. Serve warm with vanilla ice cream.

Antipasto Pasta Salad with Oven Roasted Vegetables

Antipasto Pasta Salad (shared by Lara)

Ingredients:

3 cups whole wheat fusilli pasta

1 cup ham, sliced or cubed

1 (8 oz.) container marinated mozzarella balls

2 cups oven roasted vegetables (see oven roasted vegetable recipe below), diced into 1-inch pieces

1/2 cup pitted Kalamata olives

1 cup canned artichoke hearts, quartered

1/4 cup Balsamic Vinaigrette

1/4 cup fresh basil leaves, chopped

1/4 cup Parmesan cheese

Salt and pepper

1. Cook pasta according to package directions. Drain.

2. Mix all ingredients in a large bowl and toss well. Add salt and pepper to taste.

Oven Roasted Vegetables with Rosemary

Ingredients:

2 zucchini, sliced thinly lenghtwise (1/4 inch thick or less)

1 cup cut butternut squash (available bagged)

1 cup cut yams (available bagged)

1 red bell pepper, quartered, with seeds and pith removed

6-8 cloves of garlic, peeled

3 Tbsp extra virgin olive oil

1/2 tsp salt

1/4 tsp pepper

A few sprigs fresh rosemary

1. Preheat oven to 425.

2. Toss vegetables with olive oil, salt, and pepper, thoroughly coating all vegetables.

3. Place vegetables in a single layer in a 9 x 13-inch roasting/baking pan. Make sure red peppers are "cut side down." Place pan in the oven and roast uncovered for 20 minutes.

4. Add rosemary and roast for an additional 10-15 minutes or until veggies look done.

Artichoke Dip

Artichoke Dip (shared by Courtney "dip queen")

Ingredients:

1 can of artichokes (not marinated)- drained

1 can of Rotel- drained

shredded parmesan cheese

mayo

fresh garlic

garlic pepper to taste

*I didn't follow a recipe.

Just mix ingredients together until you get a good consistency. Bake 375 for 25-30 min.

Serve with pita chips, pita bread, crackers, bread or chips.