Monday, September 24, 2007
2 egg whites
1/4 c margerine
1/8 t salt
1/4 t baking soda
1/3 c cocoa
1/2 c sugar
1 c flour
1/2 c brown sugar, packed
1/3 c mini choc chips
Preheat oven to 350°F.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.
Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate minichips.
Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).
Friday, September 14, 2007
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Wednesday, September 12, 2007
1-1½-pound fully cooked ham slice, 1”-thick
8-10 whole cloves
1-pound can fruit cocktail, drained, with 1 cup syrup reserved
½ cup brown sugar, firmly packed
Stud (gotta loves recipes that start with that word) edges of ham slice with cloves. Spread top with mustard. Place ham slice in slow cooker. In a bowl, mix together fruit cocktail, 1 cup syrup, and brown sugar. Spoon over ham. Cover and cook on low 3-4 hours, or until ham is heated through but not drying out. (Note: instead of fruit cocktail use 2 cups of any of the following: canned pineapple chunks, sliced peaches, apricot halves)