Monthly Archives: April 2008

Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies
(from Shiver Academy)

3/4 Cup Brown Sugar                                              2  1/2 cups flour
1/4 cup white sugar                                                 1 tsp. baking soda
1 package Instant French Vanilla Pudding         1 tsp. vanilla                    
1 cup softened butter or margarine                      1 pkg. Chocolate chips
2 Eggs

Stir Together sugars and pudding mix. Beat in butter and vanilla. Beat in eggs until creamy. Stir in flour, soda and chocolate chips (last). Bake at 375 deg. for 8-10 mins. until JUST light brown. Don’t wait until they are completely light brown. they will burn quickly and will not be soft.  Cool for a few minutes on cookie sheet. Place on wax paper or parchment paper to completely cool.

Variation:  Use Instant Chocolate Pudding in place of the French Vanilla. You will get chocolate cookies with chocolate chips.

Variation: Use White Chocolate chips or butterscotch chips! 


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Cheesecake Pops

The Daring Bakers assignment for this month was Cheesecake Pops. I have visited several of the participating bloggers and theese look so good! Here is the recipe and here is the link to visit all the Daring Bakers!

Cheesecake Pops

Adapted from Sticky, Chewy, Messy, Gooey

Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) – Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

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Cooking By Numbers

What’s in your fridge?

I found a cool little site where you click next to the items you have in your home and it will produce a list of recipes with those items.

Cooking By Numbers

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New Weight Watcher links

I added a few WW blogs to my blog roll:

Gina’s WW Recipes

Down Home Dieting

That’s My House

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Crockpot Creamed Corn

Crockpot Creamed Corn
1 bag frozen white corn
1 can corn
1 T butter
1 T cream cheese
2 T flour (she used Pamela’s baking mix.)
3 T fat free milk
1/4 t black pepper
In a small saucepan, melt your butter and cream cheese over low heat on the stove top and make a rue, adding your flour slowly and wisking until there aren’t any lumps. Add your milk and the liquid from the can of corns to the mix and wisk some more. The cream cheese is pretty thick, and you may need the liquid in the saucepan before the flour will melt nicely for you. Mix in the black pepper. Empty the contents of the frozen bag of corn and the rest from the can of corn into your crockpot. Cover with the sauce.
Cook on low for 4-6 hours or on high for 3-4.

This is done when everything is hot and melty.


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Tex-Mex Corn Chip Chili

Tex-Mex Corn Chip Chili
(from Dine and Dish)

2 tablespoons extra-virgin olive oil
1 lb lean ground beef
1/2 sweet onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (10 ounce) can tomatoes and green chilies
salt and pepper, to taste
1/2 cup chopped fresh cilantro
12 ounces monterey jack pepper cheese, shredded
1 (10 ounce) bag corn chips, such as Fritos

In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.
Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.


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The Winning Cookie…

A peanut butter cookie won the million dollar Pillsbury Bake-off. They look great. I am including a few links to bloggers that have tried this recipe at home.

Double-Delight Peanut Butter Cookies


Cookie Madness

Baking Bites-She uses homemade cookie dough instead of the refrigerated kind.


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