Flu Fighter/Good for You Cookies

I promised this recipe - one correction, it came from The Food Network Magazine, not Taste of Home (both are excellent sources for recipes and ideas). The first recipe is the original from the October issue and the second (Good for You Cookies) is an adjustment I made, substituting special dark chocolate (also a good antioxidant) for the walnuts. Full of natural antioxidants, these cookies are seriously yummy and - you guessed it, Good for you!!!

FLU FIGHTER COOKIES from the Food Network Magazine

2 1/4 cups all purpose flour
1 1/4 tsp (teaspoon) baking powder
3/4 tsp baking soda
3/4 tsp cinnamon
1/2 tsp freshly grated nutmeg
Pinch ground cloves =
1/4 tsp salt
1 stick unsalted butter, room temperature
1 cup packed dark brown sugar
2 large eggs
1/4 cup molasses
1/4 cup low-fat Greek yogurt
1 TBLS (tablespoon) freshly grated ginger
2 tsp finely grated lemon zest (about one lemon)
1/2 cup old fashioned oats
1 1/4 cups golden raisins
1 1/4 cups dried cranberries
1 1/4 cups roughly chopped walnuts, toasted

1. Line two large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl and set aside.

2. Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs, one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce mixer speed to low and beat in flour mixture to make a sticky batter (do not overmix). Fold in the oats, and half the cranberries, raisins and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside.

3. Drop heaping tablespoons of batter onto prepared baking sheets. Top each with some of the reserved fruit/nut mixture and chill for 30 minutes. Meanwhile, preheat oven to 375 d.

4. Bake cookies until dark golden but still soft, 10 to 12 minutes; cool on rack. Store in airtight container for up to 1 week. Makes about 30 cookies.

GOOD FOR YOU COOKIES
Using the recipe above, substitute Special dark chocolate chips (different from semi-sweet) for the walnuts, adding approximately 3/4 cup to the batter and the balance of chips mixed with the cranberries and raisins to top the cookies.

Our Cat, Pat?

A couple of months ago, a pretty little black and white kitten came to our house via the motor of my car. We found her when we stopped the car to find out what "that noise" was. The kitten was unhurt and looked young, female and full of the nastiest smelling gas ever to come out of a living being. I took it to the vet who could not determine an age and did an ultrasound to make sure the kitten was not pregnant since female cats apparently go into spontaneous ovulation by just being around a male cat (hey, that's what the professionals said). Too full of poop, literally, to tell. Sold me some medicine to give the kitten over the next four months. So pretty, sweet and cuddly. We put a red rhinestone collar on "her" and named her Bella.

Time passes and the children come to visit for New Year's. My daughter, ever the diplomat, is watching the kitten crawl around the couch which prompted her to ask: "Mom, what did you name the cat?" "Bella," I answer, "why?" "Because," she answered, stifling a giggle, "Bella is a boy." NO WAY!!! I don't want a boy cat (they spray to mark their territory - the worst - cause their territory is wherever there's room to back up and shimmy). "No, no, no," I cried, "I refuse to accept Bella as a boy!!!"

My daughter, knowing I believe in the power of prayer, solemnly advised, "Mom, praying to Jesus is not going to change the sex of this cat!!" So Bella has become Bela, like Lugosi, with the added moniker of "Pat." SNL fans of Julia Sweeney may remember her character, Pat, the androgynous character no one could determine if male or female for sure. So, I accept that Bela is a one-L, two T feline, for now. He better watch his "pees" and "poops", though - I understand there is an old tyme method of removal involving rubber bands - Ouch!

Lime in Da Coconut

Thank you all for visiting and commenting on my first official post-mostly due to a little shout out from Katamommy over at Just Add Glitter and Stir~thanks, Maggi! I'm still learning blogging etitique and how to get around, so please bear with me. Nonetheless, your comments were very encouraging so here we go again. After success with the cherry-banana mix, I wanted to come up with something using lime and coconut. I'm still working with this one a little, but my sweet son-in-law said the last recipe was perfect - he's my favorite food critic because usually whatever I make is, to him, "the best ever!" He really knows how to butter up "Nana" so the treats keep coming! The recipe is a little more involved but the flavor is great!!

I also tried a new cookie recipe this week from the Taste of Home, "Flu-Fighter" cookies and I'll share that one a little later. Thanks again for stopping by! Happy Holidays!!


LIME IN DA COCONUT

9 cups Chex Cereal (corn/rice/wheat or mixture) (9 cups is the whole box)
1 cup Frosted Cheerios
1 package dried banana chips
1 bag dried pineapple (the small square pieces are best, if only the large pieces are available, chop into smaller chunks)
1 cup whole cashews or other nuts, optional
1 cup shaved coconut pieces - the larger "shaved" pieces are better; usually found in fresh produce markets. If you can't find the shaved pieces, use a can of shredded coconut, found in grocery stores.
2 fresh limes
3/4 cup coconut milk (A 5.6 oz can is exactly 3/4 cup - I have found these small cans in Asian markets - grocery stores usually carry the larger size cans where the evaporated milk/baking supplies are kept. Keep opened milk in fridge and use up quickly.)
3/4 cup packed brown sugar
6 TBLS (Tablespoons) butter or margarine, cubed
3 TBLS corn syrup
1 large box lime Jello

Large size roasting bag

Zest the peel from the two limes, juice both, collecting all the soft, green pulp you can (careful of the tiny seeds) and set aside. Measure out and combine cereals (nuts) in a large microwave safe bowl and set aside.

In a microwave safe measuring cup or bowl, add brown sugar, corn syrup and butter. Microwave 1 minute until butter is melted and ingredients mix together well. Add lime juice/zest/pulp and coconut milk. Stir well and return to microwave for 30 seconds intervals until mixture is hot and well combined.

Pour approximately one-half cup of the syrup mixture over cereal and fold gently to cover cereal. Return to microwave for 1 minute. Fold gently to mix. Add coconut, bananas and pineapple to cereal; fold in gently. Return to microwave for 1 minute, fold gently and microwave 1 additional minute. Mix gently and set aside to cool briefly.

Pour half of the jello into the roasting bag, and working quickly, add the cereal and fruit mix. Pour remaining jello on top, twist bag shut and shake, shake, shake to coat. Spread mixture on wax paper to cool. This mix is a little more chewy than crunchy.

Enjoy! And please remember, I appreciate any feed back!

Tis the Season....Cherry Banana Crunch

I have always loved the holiday season - Thanksgiving and Christmas....besides the obvious reasons, mostly because of the baking and cooking that goes along with it. All the years my kids were growing up, November and December meals consisted of sausage balls, Chex mix, and double-dipped bon-bons. Sweet Bread was always a favorite for giving away, and I loved experimenting with new flavors. As mentioned, Chex Mix was a staple, and nobody loves the new direction Chex cereals have taken than moi!! An original recipe follows, and if you are a Chex Mix lover, try it, and let me know what you think.

CHERRY BANANA CRUNCH

8 cups Rice or Corn Chex cereal
1 cup Frosted Cheerios
1 cup granola (or two cups Cheerios)
1 package banana chips
1 package dried cherries
3/4 cup packed brown sugar
3 Tablespoons (TBLS) corn syrup
6 TBLS butter, cubed
1 large box cherry jello

Large size (roasting) bag for shaking

Place cereals (granola) in a large, microwave-safe bowl. Set aside.
In microwave safe measuring cup or bowl, place cubed butter, brown sugar, and syrup. Microwave 1 minute and stir. Microwave at 10 second intervals until butter is melted and mixture combined if needed. Stir and add two TBLS cherry jello. Mix well and microwave 30 seconds or until mixture is hot and mixed well. Pour three-quarters of mixture over cereal and fold into cereal until coated. Microwave 1 minute and gently fold until cereal is well coated with syrup. Add bananas, cherries, and rest of syrup mixture. Fold into cereal until well coated. Microwave two minutes, folding well after each minute. Fold well and set aside to cool slightly. Pour approximately half the remaining cherry jello in a large (roasting size) bag and add cereal. Pour balance of jello on top of cereal, close securely, and shake to coat pieces as evenly as possible. Spread on wax paper to cool and keep in airtight container - if it lasts that long.

Welcome

This is my first blog! I look forward to sharing some recipes with you!