6 MICROWAVE COOKIES

When I first found this fun little recipe, I had doubts about its success. However, because it was one of those "I seriously need chocolate" days, I gave it a try. Boy, I'm glad I did because they are VERY tasty!!

This recipe only makes 6 small cookies, which is PERFECT better for my perpetual diet. Because they are baked in the microwave, don't expect the same crispy cookie you would get out of a standard oven, but the taste is very much the same.

1 tablespoon butter (melted)
2 tablespoons brown sugar
1/4 teaspoon vanilla
pinch salt
1 egg yolk
1/4 cup all-purpose flour
2 tablespoons chocolate chips 

Mix everything together and roll into 1" balls, then flatten them a little and put them on an UN-greased microwave safe plate. They don't spread much (when they cook) so just put them an inch or so apart.

Microwave on high for 45-55 seconds (my microwave takes 50 seconds).

Now is the hardest part of this recipe......let the cookies cool for a couple of minutes before you eat them, because they are SUPER hot and will burn your tongue (ask me how I know that).

NOTE: Do not be tempted to add any baking soda to this recipe.

ENJOY!!!

EASY BAKED MINI-OMELETS

These tasty mini omelets are not only super easy to make, but they are very tasty at room temperature AND they reheat very well in the microwave.

  

EASY BAKED MINI-OMELETS (makes 12)

1/2 pound of breakfast meat cooked and drained (ham, bacon or sausage)
1 cup favorite veggies, sauteed (optional)
8 large eggs
1/4 cup milk (or cream if you're feeling self-indulgent)
1/2 teaspoon vegetable oil
1/2 teaspoon baking powder
1/4 teaspoon salt (depending on how salty your meat is)
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese 

Preheat oven to 375° and spray cupcake pan with vegetable spray.

Whisk the eggs, milk, oil, baking powder and salt and pepper together until smooth.

Divide meat and vegetables evenly between the 12 greased cupcake wells; top with a pinch of cheese. Next, pour in enough egg mixture to come very close to the top of the cupcake well.

Bake in preheated oven for 15-20 minutes (my electric oven takes 22 minutes exactly). During this time, they will really DOME UP like a cupcake, but after you take them out of the oven, they will slowly flatten back down as they cool.

Remove from oven and garnish with another pinch of cheese (I use a little sharp cheddar). Let the mini-omelets rest in the pan for 5 minutes before you take them out (they will easily lift out of the pan after 5 minutes).

NOTE: Use your imagination regarding veggies you want to use in this recipe (ham? bacon? chopped mushrooms?) just remember the veggies have to be pre-cooked.

ENJOY !!!

EASY PEANUT BUTTER FUDGE

This is the EASIEST fudge ever 

and it is OH SO TASTY!!!

 

2 cups white sugar
1/2 cup evaporated (canned) milk
1 teaspoon vanilla extract
3/4 cup (smooth) peanut butter

In a medium sized saucepan (with a heavy bottom), mix 2 cups sugar and 1/2 cup evaporated milk. The heavy bottomed pan will keep this mixture from scorching.

Cook on medium high heat, stirring, until bubbles start to form around the edge of the pan. Turn the heat down to medium low and cook until the mixture starts to boil (bubbles all across the surface that don't go away when you stir it). Boil for exactly 2 1/2 minutes, stirring constantly.

Remove from heat and stir in vanilla and peanut butter. Mix until very smooth (whisk works well here).

You can pour this cooked mixture into any size pan you like (larger pan gives you thinner fudge), but just make sure you have lined the pan with parchment paper or foil first. I have great luck using a loaf pan.

Sit this pan of hot fudge on a cooling rack. After about an hour or so, the fudge will be FIRM, but still very warm. This is the BEST time to cut the fudge cleanly.  Just grab the edges of the parchment paper or foil (that you lined the pan with) and lift the whole thing out of the pan. Slice the fudge with a THIN, SHARP knife.

You can also wait and cut the fudge after its completely cool, but it cuts easier and more cleanly if you cut it while it's still warm.

Store cooled fudge in 

airtight container

 

ENJOY !!!