Bettylicious

I failed my pregnancy glucose screening test. I can't imagine why...? I think my blood is at least 80% sugar. I feel a little schizophrenic in my efforts to eat healthy and then indulging in beauties like these. Hopefully I passed the 3-hour glucose test. We'll find out soon. I saw these on Bakerella but she got them from Betty Crocker. Super easy.
Chocolate Chip Cookie Dough Brownies
by http://www.bettycrocker.com/

1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
1/4 cup water
2 eggs
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened 1 egg
1 container chocolate frosting

1. Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.
2. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
3. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 8 rows by 6 rows. *Cut them super small...they are so rich. You can use any brownie and cookie mix you want.

Fruit Pizza

I have been on the hunt for a light summer dessert and this was perfect. It's a looker but also tastes fantastic.

It probably doesn't need the glaze at all if you are in a hurry but it definitely gives it a more finished gourmet look and sets it apart from other fruit pizzas.

Fruit Pizza

by Allrecipes

1 (18 ounce) package refrigerated sugar cookie dough

1 (8 ounce) package cream cheese, softened

1 (7 ounce) container marshmallow creme fluff

Your favorite fruit to top it: I like using strawberries, blueberries, and kiwis.

1/4 cup white sugar

1 pinch salt

1/2 tablespoon cornstarch

1/4 cup orange juice

1 tablespoon lemon juice

1/4 cup water

1/4 teaspoon orange zest

Preheat oven to 350 degrees F (175 degrees C).  Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.

In a large bowl, soften cream cheese, beat until fluffy, then fold in marshmallow creme. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.

Begin with sliced strawberries. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. Then make the sauce to spoon over fruit.

In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.

Feta and Vegetable Rotini Salad

This is always a hit and perfect for BBQs! Thanks Heidi for hooking me up with the recipe. I finally snapped my own picture.
Feta and Vegetable Rotini Salad
by http://www.kraftfoods.com/

3 cups tricolor rotini pasta, cooked, drained and cooled
1 cup feta cheese
1 cup halved cherry tomatoes
1 cup chopped cucumbers
1/2 cup sliced black olives
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup finely chopped red onions

COMBINE ingredients. REFRIGERATE 1 hour.

Kraft Kitchens Tips
Substitute other vegetables as desired. If cherry tomatoes are not available, use coarsely chopped plum tomatoes instead. Or, substitute chopped red and/or green peppers for the cucumbers.

Using Unpeeled Cucumbers
When using unpeeled cucumbers, be sure to scrub them before chopping. If the cucumber has been heavily waxed, then peel it before chopping it.

Grilled Pork Medallions

We rarely eat pork around here. I usually associate it with dry, chewy meat. Not this pork. It's super moist and flavorful. We aren't on Weight Watchers but this is one of their recipes that we make often. It is such a fast meal. You might want to leave out the pepper if you are serving your kids. For those of you watching your girlish figures, each serving (3 ounces) is 171 calories.

Grilled Pork Medallions

by Weight Watchers

1 (1 1/4 lb) pork tenderloin, trimmed

1 tablespoon olive oil

1 tablespoon Dijon mustard

1 tablespoon minced fresh oregano (I use 1 teaspoon dried oregano when I don't have fresh oregano)

1 1/2 teaspoons minced garlic

1 teaspoon freshly ground pepper

1/2 teaspoon salt

1. Prepare grill.

2. Cut pork crosswise into 1/4 inch thick diagonal slices.

3. Combine olive oil and next 5 ingredients, rub over pork, coating well.

4. Grill pork 1 to 2 minutes on each side or until done. Serve immediately. Don't overcook.

Reeses Bars

I have a memory card with a bunch of things I have been cooking lately that is MIA, thus the lack of posting. Sorry.

Chocolate and I have a love/hate relationship right now. I love to eat it but I hate the heartburn that inevitably follows. The solution...chase it with some TUMS. These suckers taste just like the peanut butter cups.
Reeses Bars

by http://www.allrecipes.com/

2 1/2 cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips ( I think milk chocolate chips taste better )
2 3/4 cups confectioners' sugar

DIRECTIONS
In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes (mine needed a little longer because they were still gooey), then cut into bars before the chocolate is completely set, then chill until ready to serve.

Banana Crumb Muffins

Here's another fabulous thing to do with your overripe bananas. They are easy enough your husband could make them for you for Mother's Day. The topping on these is so good you might be tempted to make these all "muffies".

Banana Crumb Muffins

adapted from http://www.allrecipes.com/

Batter:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, vanilla, cinnamon, nutmeg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

My Big, Fat, Chewy Chocolate Chip Cookie

It was Sunday night and I was searching for a cookie recipe on allrecipes and saw that almost 3,000 people loved these so I had to make them. I have been on a cookie kick lately much to my husband's demise who is trying to lean up. He has amazing self control but he even succumbed to these. They kind of remind me of Paradise Bakery cookies except for they are BIG. The secret is the melted butter which gives them that chewy texture. These are definitely going to be regulars for me.

The Best Big, Fat, Chewy Chocolate Chip Cookie

by Allrecipes

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted and slightly cooled
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips


Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet (Or just put a dang ball of dough on the cookie sheet!). Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.