Lentils And Spinach

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 2 onions, halved and sliced into 1/2 rings
• 3 cloves garlic, minced
• 1/2 cup lentils
• 2 cups water
• 1 (10 ounce) package frozen spinach
• 1 teaspoon salt
• 1 teaspoon ground cumin
• freshly ground black pepper to taste
• 2 cloves garlic, crushed

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 5 mins


• heat oil in a heavy pan over medium heat. saute onion for 10 minutes or so, until it begins to turn golden. add minced garlic and saute for another minute or so.
• add lentils and water to the saucepan. bring mixture to a boil. cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
• meanwhile cook the spinach in microwave according to package directions. add spinach, salt and cumin to the saucepan. cover and simmer until all is heated, about ten minutes. grind in plenty of pepper and press in extra garlic to taste.

Chocolate Truffle Cookies

Ingredients

• Servings: 3
• 4 (1 ounce) squares unsweetened chocolate, chopped
• 1 cup semisweet chocolate chips
• 6 tablespoons butter
• 3 eggs
• 1 cup sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• in the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. remove from heat and set aside to cool. in a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. stir in the vanilla and the chocolate mixture until well mixed. combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. fold in remaining 1 cup chocolate chips. cover dough and chill for at least an hour or overnight.
• preheat oven to 350 degrees f (175 degrees c). roll chilled dough into 1 inch balls. place on ungreased cookie sheets so they are 2 inches apart.
• bake for 9 to 11 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Microwave Popcorn

Ingredients

• Servings: 3
• 1/2 cup unpopped popcorn
• 1 teaspoon vegetable oil
• 1/2 teaspoon salt, or to taste

Recipe

Preparation Time: 2 mins Cook Time: 3 mins Ready Time: 5 mins


• in a cup or small bowl, mix together the unpopped popcorn and oil. pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. fold the top of the bag over twice to seal in the ingredients.
• cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. carefully open the bag to avoid steam, and pour into a serving bowl.

Andes® Mint Cookies

Ingredients

• Servings: 42
• 1 cup butter
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 65 chocolate-mint layer candies (such as andes®), unwrapped, divided

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 2 hrs 30 mins


• preheat oven to 375 degrees f (190 degrees c). grease 2 baking sheets.
• beat butter, sugar, and brown sugar together in a bowl until smooth and creamy. add eggs one at a time, beating well after each addition. beat in vanilla extract.
• whisk flour, baking powder, and salt together in a bowl. gradually add flour mixture to butter mixture until dough is just-combined. transfer dough to a resealable plastic bag, squeeze out excess air, and seal bag. refrigerate until dough firms, at least 2 hours.
• divide dough into 42 portions and wrap 1 dough portion around 1 mint. repeat with remaining dough portions. place dough 2-inches apart on prepared baking sheets.
• bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.
• melt remaining chocolate mint candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave, stirring after each melting, for 1 to 3 minutes. drizzle melted mint chocolate over cookies.

Andes® Mint Cookies

Ingredients

• Servings: 42
• 1 cup butter
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 65 chocolate-mint layer candies (such as andes®), unwrapped, divided

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 2 hrs 30 mins


• preheat oven to 375 degrees f (190 degrees c). grease 2 baking sheets.
• beat butter, sugar, and brown sugar together in a bowl until smooth and creamy. add eggs one at a time, beating well after each addition. beat in vanilla extract.
• whisk flour, baking powder, and salt together in a bowl. gradually add flour mixture to butter mixture until dough is just-combined. transfer dough to a resealable plastic bag, squeeze out excess air, and seal bag. refrigerate until dough firms, at least 2 hours.
• divide dough into 42 portions and wrap 1 dough portion around 1 mint. repeat with remaining dough portions. place dough 2-inches apart on prepared baking sheets.
• bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.
• melt remaining chocolate mint candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave, stirring after each melting, for 1 to 3 minutes. drizzle melted mint chocolate over cookies.

Florentines Ii

Ingredients

• Servings: 5
• 1/4 cup sugar
• 3/4 cup heavy whipping cream
• 1/4 cup all-purpose flour
• 1/2 cup finely chopped almonds
• 8 ounces chopped candied orange peel
• 8 (1 ounce) squares semisweet chocolate

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• blend the sugar and the cream. stir in the flour, almonds and orange peel. drop by teaspoonfuls onto a heavily creased and floured cookie sheet. spread mixture into thin circles with a spatula.
• bake at 350 degrees f (175 degrees c) just until the edges are light brown about 10 to 12 minutes. let cool a few minutes before removing from the cookie sheet, cool.
• chop the chocolate up into small pieces. melt chocolate over low heat or in the microwave on medium for about 3 minutes. turn the cooled cookies upside down and spread the bottoms with the melted chocolate. let cookies stand at room temperature until chocolate is firm, at least 3 hours. store in a covered container at room temperature or refrigerate.