Pumpkin Cookies with Browned Butter Frosting

I made these yummy fall cookies today for my daughter to take for her 4K birthday snack on Monday.  They are incredibly delicious and very easy.  I love the frosting.

INGREDIENTS:

Cookie:
3/4 cup unsalted butter softened
2/3 cup sugar
2/3 cup packed brown sugar
2 eggs
2tsp vanilla
1-15oz can pumpkin (not pumpkin pie mix)
2 1/2 cups flour
1tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg

Frosting:
3 cups powdered sugar
1tsp vanilla
3Tbsp milk
1/3 cup unsalted butter (Do not use margarine or spread.  It will burn.)

DIRECTIONS:

1.  Pre-heat oven to 375.
2.  Beat butter, both sugars, and vanilla until well mixed.
3.  Beat in pumpkin and eggs.
4.  On low speed, beat in flour, baking soda, cinnamon, and nutmeg until well blended.
5.  Using a 1Tbsp cookie scoop, drop onto a well greased cookie sheet.
6.  Bake for 10-12 minutes until bottom is lightly brown and cookie is set.
7.  Cool completely for at least 45 minutes to 1 hour.

8.  In a medium mixing bowl, add powdered sugar, vanilla, and milk.
9.  Melt butter in a saucepan over medium heat until it's a medium brown color.  Stir constantly to avoid burning.
10. Pour butter on top of powdered sugar mixture and beat on low speed for 1 minute until well mixed.
11.  Add either more powdered sugar or milk if needed depending on desired consistency.
12.  Frost the cooled cookies and let set (frosting will be more like a glaze and will harden when cooled)

Makes approximately 60 cookies

Meatball Stroganoff

Now that you know how to make your own meatballs, you can enjoy this delicious meatball stroganoff

INGREDIENTS:

24 meatballs (recipe can be found here: http://culinarycreationsbyjill.blogspot.com/2010/10/marvelous-homemade-meatballs.html )
1 pkg pre-sliced baby bella mushrooms
1 Tbsp olive oil
1 can 98% fat free cream of mushroom soup
2 oz 1/3 less fat cream cheese
1/2 cup fat free sour cream
1/4 cup skim milk
freshly ground black pepper
1/2 pkg egg noodles (or 4 cups cooked)

DIRECTIONS:
1.  Prepare the egg noodles according to package directions and drain after cooking.
2.  While the egg noodles are cooking, add 1Tbsp olive oil to non-stick/cast iron skillet over medium high heat and saute the mushrooms until cooked through.
3.  Add the soup, cream cheese, sour cream and milk to the mushrooms and mix until well combined then bring to a simmer.
4.  Add the meatballs and some freshly ground black pepper.
5.  Simmer until meatballs are heated through.
6.  Serve over egg noodles.

Makes 4 servings (6 meatballs + sauce and 1 cup cooked egg noodles per serving)

Marvelous Homemade Meatballs

Recently I had put meatball stroganoff on the menu for dinner and I usually use frozen meatballs for that.  I've since discovered that the price has increased on those and I am not paying $8 a bag for meatballs when I can make my own better and less expensive.  So I found a recipe and made my own. 

INGREDIENTS:

1lb 93/7 lean ground turkey (or beef)
1 packaged Jimmy Dean reduced fat pork sausage
2 slices of bread
1/4 cup skim milk
2 egg yolks
3 Tbsp olive oil (divided)
1/2 cup chopped onion
2-3 garlic cloves minced
1 Tbsp kosher salt
pepper

DIRECTIONS:

1. Pre-heat oven to 300F
2. Tear the bread into pieces and place in a small bowl with the milk.  Set aside.
3. Saute the onion in 1Tbsp olive oil until tender.  Add the garlic for the last minute of cooking.  Set aside.
4.  In the bowl of a stand mixer, combine the turkey, pork, bread mixture, onions, egg yolks, 1Tbsp kosher salt, and some freshly ground black pepper.
5.  Using a 1 Tbsp cookie scoop, scoop out the meatballs onto parchment paper.
6.  Heat a non-stick skillet or cast iron skillet on medium high heat.  Add 1tbsp olive oil and sautee the meatballs until brown on all sides.  May need to do in 2-3 batches using 1Tbsp olive oil for each batch.
7.  After the meatballs have been browned, place on a cookie sheet and put in the oven for 5-8 minutes until fully cooked through.

Makes approx 46-48 meatballs

Taco Bake

The perfect comfort food.

INGREDIENTS:

1 pkg Kraft Deluxe 2% macaroni and cheese
3/4 cup fat free sour cream
1lb lean ground turkey or beef (93/7)
1 pkg taco seasoning mix or make your own
1 cup (4oz) shredded cheddar cheese.

DIRECTIONS:

1. Pre-heat oven to 400F.
2. Prepare macaroni and cheese according to box directions.
3. Mix in sour cream when done.
4.  Meanwhile brown the turkey and add taco seasoning mix with about 1/2 cup water for moisture.
5.  Spray a 8x8 glass baking dish with cooking spray.
6.  Spread 1/2 the macaroni and cheese in the bottom of the dish.
7.  Top with all of the taco turkey mixture.
8.  Top with the remaining macaroni and cheese.
9.  Sprinkle the shredded cheddar on top.
10.  Bake for 20 minutes until cheese is brown and the casserole is nice and bubbly.

Makes 6 servings

Deep Dark Chocolate Cheesecake

Most of you following me know that I usually only post recipes here that are delicious and satisfying, yet nutritious and lower calorie.  However I came across this recipe for my parents 40th Anniversary and it's just too delicious to share.  So I'm adding a new category to my recipes called Decadent (aka High Calorie) and this definitely falls under that.


INGREDIENTS:

CRUST:
1 sleeve chocolate graham crackers
1 Tbsp sugar
1/4 cup melted butter

FILLING:
2 3/4 bar Ghiradelli 70% cacao dark chocolate
4 (8oz) packaged 1/3 less fat cream cheese
1 1/4 cup plus 2 Tbsp sugar
1/4 cup unsweetened cocoa powder
4 large eggs

TOPPING:
3/4 cup whipping cream
1 1/4 bar Giradelli 70% cacao dark chocolate
1 Tbsp sugar

*In total you will need 4 - 4oz bars of Ghiradelli dark chocolate.  A different brand may be substituted, but I can't guarantee the same awesomeness you will experience with this.

DIRECTIONS:

FOR CRUST:

1.  Preheat oven to 350°F. 

2.  Butter 9-inch-diameter springform pan with 3-inch-high sides. 

3.  Blend cookies in processor until finely ground; blend in sugar. 

4.  Add melted butter and process until well blended. 

5.  Press crumbs evenly onto bottom (not sides) of prepared pan. 

6.  Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.

FOR FILLING:

1.  Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. 

2.  Blend cream cheese, sugar, and cocoa powder in processor until smooth. 

3.  Blend in eggs 1 at a time. 

4.  Mix in lukewarm chocolate. 

5.  Pour filling over crust; smooth top. 

6.  Bake until center is just set and just appears dry, about 1 hour (mine took about 1 hour 15 min). 

7.  Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.

FOR TOPPING:
1.  Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. 

2.  Cool slightly. 

3.  Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. 

4.  Chill until topping is set, about 1 hour. 

5.  Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.

 Makes 12 servings.  If you want the calorie count let me know, but I recommend pure ignorant bliss when devouring this recipe.

Mexican Beef and Bean Stew

Monday nights are busy for us, so I've been looking for new recipes for the crock pot.  This stew was so easy and very yummy.  Goes great with corn bread as a side.

INGREDIENTS:

1-1.5 pounds lean beef stew meat cut into 1" pieces
1 can Campbell's beef consomme
1 cup salsa
1 can pinto beans drained and rinsed
1 can corn or 2 cups frozen corn
1/2 - 1 cup diced onion
1/4 tsp mince garlic
2 Tbsp chili powder
1Tbsp cumin

DIRECTIONS:

1. Combine all ingredients in the crock pot.
2. Cook on low for 8-9 hours and serve.

Makes approximately 7 - 1 cup servings.

Chicken Crescent Potstickers

If you're looking for a little something different, but still in the mood for Chinese, then these will hit the spot.  Loved them!

INGREDIENTS:

1 cups shredded cooked chicken
2 Tbsp shredded carrots
3 Tbsp hoisin sauce
1 Tbsp Sweet Baby Ray's (or another BBQ sauce)
1/2 Tbsp grated fresh ginger
1 tsp sesame oil
1 tsp chopped garlic
1 can of crescent rolls or seamless crescent sheet
1 egg beaten
1 Tbsp sesame seeds

DIRECTIONS:

1. Pre-heat oven to 375.
2.  Mix together the first 7 ingredients in a medium mixing bowl.
3.  On a greased surface, unroll crescent rolls, but do not separate.  Pinch together perforations and roll into a 12x8 inch rectangle.  Using a knife, cut crescent rolls into 8 squares.
4.  Fill each square with about 2 Tbsp of chicken mixture.
5.  Bring edges of square up and twist together to form a bundle.  Place on a greased cookie sheet.
6.  Brush each bundle with the egg wash and sprinkle with sesame seeds.
7.  Bake 14-18 minutes or until golden brown.

Makes 8 servings, 1 bundle per serving