Baked Parmesan Tomatoes

From EatingWell:  August/September 2006

4.3 out of 5 stars based on 44 reviews

A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish. Or try sandwiching them between slices of your favorite whole-wheat country bread.

---

4 servings

Active Time: 5 minutes
Total Time: 20 minutes

Ingredients

• 4 tomatoes, halved horizontally
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon chopped fresh oregano
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 4 teaspoons extra-virgin olive oil

 Preparation

• Preheat oven to 450° F.
• Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Best Sugar Cookies

Not only do these cookies reward the baker with their velvety texture, they take little time to put together--and you can let them sit in the fridge until you're really ready for the baking. No rolling, they cut quickly, and you can still embellish them with whatever colored frosting and/or sprinkles you find appropriate for the occasion.

Cream wet ingredients:
1 lb. butter (don't try to substitute margarine)
3 eggs
2 cups sugar
2 tsp. vanilla

Sift dry ingredients:
6 cups flour
1 tsp. baking soda

 Gently mix wet and dry ingredients together, and divide dough into four chunks. Roll each into a long tube on wax paper, and place in the fridge.
 I like to put my tubes in a ziploc to retain moisture. After a couple hours to a day, unwrap tubes and cut dough into 3/4-inch thick circles. Bake at 350 degrees for 10-12 minutes. Frost with your favorite cream cheese frosting recipe. For an amazingly good taste, try substituting almond extract for the vanilla extract in the frosting.

 The undivided recipe makes so many cookies, they're great for sharing with friends. Enjoy!

Love, Hadu's Clan

CHEESY CHICKEN ENCHILADAS

1 cup chopped onion
1 1/2 cups shredded cooked chicken breast
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
1 cup bottled picante sauce
3 oz. 1/3-less-fat cream cheese
1 tsp. ground cumin or chili powder
8 (6-inch) flour tortillas
1 1/2 cups bottled green taco sauce

Preheat oven to 350*F.

Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion, and saute until tender, about 5 minutes. Add the shredded chicken, 1/2 cup of the cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts, stirring constantly. Place about 1/3 cup of the chicken mixture down the center of each tortilla and roll up. Place in a 9 x 13 inch baking dish which has been sprayed with nonstick cooking spray. Pour the taco sauce evenly over top, and sprinkle with remaining 1/2 cup of cheddar cheese. Cover and bake at 350*F for 15 minutes or until cheese melts.

Only 272 calories/serving, unless you do what I do and add more cheese. :) yummy either way.

(the picture isn't really what they look like but close.)

calories	total fat	sat fat	protein	fiber	sodium (mg)	carbs	ww pts
272

homemade drumsticks.

(Image/Recipe from Instructables.com)

Ice cream cones

Ice cream in your favorite flavors

2 bottles Magic Shell topping

Nuts (optional)

Wax paper, tape, pencil or pen, tape

(*Important-Make sure Magic Shell topping is mixed well.)

Get an egg carton and turn in upside down. Punch small holes in the egg containers and place ice cream cones in (so that they stand up on their own). Fill them partially with Magic Shell topping and freeze for 10 minutes. 

For the inner chocolate center, roll a pencil or pen in pax paper and tape (to create a small cone shape). Take out the pencil and fill the wax paper with Magic Shell. Freeze.

While these are freezing, take out your ice cream so it is softened. When they are done freezing, wrap your cones with wax paper and cut tops to about 2-4 inches above the tops of the cones. Fill cones with softened ice cream up to the top of the cone. Unwrap the chocolate spears you made and place them in the cones in the center. Top off the cones with the remaining ice cream to within 1/2 inch of the wax paper. Return to the freezer.

Take out of freezer and pour a small amount of Magic Shell on top of the cones. Quickly add chopped nuts and other toppings very quickly or the shell will settle before you get a chance. ENJOY!

XO

Meg

Homemade Oreos.

(Image from Bakerella.com)

Homemade Oreos

1 box Devil Food Cake mix (you can use any flavor cake mix you like. The image is of a red velvet cake mix.)

1/2 cup butter (softened)

2 eggs

Preheat oven to 350 degrees

Mix ingredients together

Spoon desired cookie size drops onto cookie sheet

Bake 10 minutes (check often to be sure. if they're too overcooked they don't turn out as well)

Cool.

Frost and place two cookies together.

Frosting Tip:

I like my cream cheese frosting:

3 1/2 cups powdered sugar

1 ts vanilla

1/2 cup margarine

8 oz cream cheese 

Food coloring if desired

Mix together and frost.

(I used this frosting and ended up with enough frosting for two batches)

Yum! Enjoy!

XO

Meg