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Showing posts from 2014

Base Cookie Dough for 6 cookies

The trick to dieting is definitely not to deny yourself everything, but to also avoid temptation.  Portion control from the get-go is a huge help.  So, I've worked out my favorite cookie base into just 6 cookies. Then, I can bake 2 and freeze the rest for another day. It's crispy, gooey, and super sweet. Totally hits the spot.

The great thing about this particular dough is that it bakes well on a George Forman grill too.  Just line the grill with tin foil, and press the cookies between for about 15 minutes, or until golden.

1/4 cup and 1/4 Tbsp all purpose, unbleached flour
Pinch of baking soda
1 1/2 Tbsp salted butter, melted
3 Tbsp. brown sugar
1 Tbsp. coconut oil, melted
dash vanilla
3 Tbsp. goodies

This is a nice clean dough, and should completely pull away from the bowl when finished.
Squish into 6 balls.

Bake at 325F about 12 minutes, or until golden.

OR grill on your Forman grill between tin foil sheets until browned.  This will be a different kind of cookie, more like…

Cinnamon Butter

The second part of my Thanksgiving Day work.  Actually, third.  Yesterday we spent all day making potato and cheese pierogies (pirohi) from scratch. No, I'm not, but yes, my sibling are both the grandchildren of Ukrainians.  I grew up with them, we have pierogies at holiday meals or I guilt trip my mother for  40 days and 40 nights.  The end.

Anyway, this is great, and works on plain rolls, or The Family Cinnamon Rolls.

1 stick salted sweet cream butter, room temp
1/2 cup + 2 Tbsp. confectioners sugar
3 tsp. cinnamon

Depending on the brand of butter, cinnamon and sugar should be adjusted.  I recommend spooning it in and taste testing here and there.

Beat the butter smooth.  Then add sugar, a bit at a time, because using a beater you'll end up with a sugary cloud of doom if you don't.  Add cinnamon to taste.  Whip it good.  Spoon into container, and you can refrigerate.

The Family Cinnamon Rolls

Ahh, thanksgiving day, and since people want to know my recipe, I'm just gonna toss it here.

This is in no way clean, paleo, or healthy, but dangitall, it's Thanksgiving and I did say with some cheats.

1 cup 2% milk
1/4 cup white sugar
1 tsp kosher salt
1/4 cup margarine
1/2 cup warm water
2 pkgs or 4 1/2 tsp. yeast
2 beaten eggs, large
About 5 1/4 cup all purpose, unbleached flour

1 stick margarine
2 1/4 cups sugar
4 1/2 tsp cinnamon (I usually make a double batch, annnnnnd I totally add more cinnamon)

1 stick butter, melted

Clean, dry, and lightly flour your table. If it's cold out, preheat your oven to 200F and turn up the heat.  Yeast needs warm places to do its job properly.In a small pot, scald the milk.  Then stir in sugar, salt, and 1/4 cup margarine until melted. If you're reallly anti margarine, when I make a half or 1/4 batch, I use coconut oil,Heat a bowl up so it's warm.  Measure in warm water, and sprinkle your yeast ever so gently in…

Pan Fried Scallops and Bacon

I'm a huge fan of seafood, and these guys, well expensive, are one of my favorites, both for being easy to cook and their taste.

1 slice bacon
1/4 lbs. scallops

In small frying pan, cook bacon thoroughly.  Set aside to cool and then crumble.While bacon is cooling, turn up heat to medium high.  Rinse and pat dry scallops. Using tongs, place scallops about 1 inch apart into bacon grease and cook about 2 minutes per side, until seared.  Serve with bacon crumbles.
I, of course, ate mine with a cup of baby spinach and a Tbsp. of Wegmans' awesome Greek Yogurt Caesar dressing, and garlic mashed cauliflower.

Serves 1/ Approx. 160calories (spinach salad not included)

Garlic Mashed Cauliflower

Erm. Mer. Gerd.

I hate cauliflower.  Loathe it.  Cannot stand it.  You get the picture.

I stuffed myself full of this!  In fact, I'd say it's safe to bet you could trick people into thinking it's potatoes.  Healthy potatoes with less carbs and more vitamins.  In fact, it's about 1/3 of the carbs, similar in protein, and even with the yogurt added it's still less than half the calories. However, it's much higher on its own in sodium, so people with blood pressure issues should take that into consideration before adding salt.

It is a little smoother than those package mixes. For those who prefer a thicker mix, I'd add 1/2 a cup more of cauliflower.  Also, the garlic is mild, so garlic lovers might want to double it.

2 cups finely chopped cauliflower
3 Tbsp. Parmesan and Romano Cheese, grated
1/4 tsp minced garlic
2 heaping Tbsp. Greek yogurt, plain
1 Tbsp. butter

Cook cauliflower in boiling water until tender, about 8 minutes.  Drain using sieve or colander l…