Health-by-Chocolate cookies

Make A Head Recipe #1

Purple Puree
3 cups raw baby spinach leaves(or 2 cups frozen chopped spinach ,or frozen chopped collars greens)
1 1/2 cups fresh or frozen blue berries ( no syrup or sugar added)
1 tsp lemon juice
3-4 Tbs water

If using raw spinach, thoroughly wast it , even if the package says "prewashed". Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes.
If using frozen blueberries, quickly rinse them under cold water to thaw a little, and than drain.

Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 2 tablespoons for water, and puree on high until smooth as possible. Stop occasionally to push top contents to bottom. If necessary, add the rest of the water to make a fairly smooth puree. This amount of spinach and blue berries makes only about 1 cup of puree. Double the recipe if you want to store another cup of puree. It will store in the refrigerator up to 2 days , or you can freeze 1/4cup portion in sealed plastic bag or small plastic containers.


Make A Head #13

Flour Blend
1 cup all purpose, unbleached whit flour
1 cup whole wheat flour
1 cup wheat germ, unsweetened

Combine the flours and wheat germ in a bowl. This blend can be stored in a sealed , labeled bag for months.

****Sneaky tip: a quick replacement for the flour blend is eagle mills all purpose flour made with Ultragrain. It's already blended for you. Cup for cup, you'll get more whole grain nutrition than the white four-with the great taste, color and texture you expect.

Health-by-Chocolate cookies

1cup flour blend( see make a head recipe# 13) 1 large egg
1/2 tsp baking soda 1tsp pure vanilla (I used artificial)
1/2tsp salt ( I never put salt in my) 6 tbs purple puree (see make a head recipe #1)
1/4 cup unsweetened cocoa powder 1/2 semi-sweet chocolate chips
8 tbs unsalted butter ( I used margarine) Option extra boost: 1/2 cup dried blueberries or chopped walnuts.
1/4 cup sugar
1/4 cup brown sugar


Preheat Oven to 375 degrees. Remove butter from refrigerator to let soften.

In a large bowl, combine Flour Blend, baking soda, salt, and cocoa powder. Set aside.
In the bowl of an electric mixer, beat butter and both sugars until creamy. Beat in egg,
vanilla, an purple puree. Mix in dry ingredients on low speed. Stir in Chocolate chips(and
walnuts or dried berries, optional).Make two-bite cookies by dropping rounded 1/2 teaspoonfuls, spaced 2 inches apart, onto
nonstick or parchment lined baking sheets.
Bake for 12 to 14 minutes or until golden brown. Let cool on a metal rack. Store cookies in and airtight container at room temp.

Garlic Cheese Biscuits

I stole this from another baking blog and had to share it with all of you!!!

2 cups Original Bisquick
2/3 cup milk
½ cup shredded cheddar cheese (I usually use a little more)
¼ cup butter or margarine, melted
garlic salt
dried parsley

Heat oven to 450 F. Mix Bisquick, milk, and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 mins, or until tops are slightly browned. Mix melted butter, garlic salt, and parsley and brush on the tops of hot biscuits. (Add enough garlic salt to make the butter taste nice and garlicky when thoroughly mixed.) Serve warm

**These are so yummy and QUICK and EASY...what else can ya ask for. They come pretty close to the Red Lobster biscuits, but nothing's as good as the original!!

Almond marble bark.

Ingredients:

6oz of semi sweet chocolate
60z of white chocolate
1 cup of dry roasted almonds or praline


Directions:
In two double boilers melt the two chocolate separately.
2. Add 1/2 cup of almonds to each chocolate. mix well
3. On a cookie sheet lined with wax paper alternating spoonful of chocolate. I do three scoops a crossed and than move to the next row. ie dark, white, dark than next row touching the first one will be white,dark, white etc.
4. Once the patch work chocolate is all on the wax paper, take a butter knife and make swirl marks through all the chocolate.
5. Place in the fridge till it hardens. Put on a cutting board and break in to pieces.

mocha truffles

Ingredients:

Truffles
1/4 cup unsalted butter
3/4 cup heavy whipping cream
9 0z of semi sweet chocolate
2 tbsp of instant espresso
2 tbsp of coffee liqueur

Coating
8oz of semi sweet chocolate
2 tsp veg. oil


Truffle filling:

1. chop up the first 90z of chocolate and put in a medium bowl.
2. Mix espresso and liqueur and set aside
3. In a heavy, medium saucepan bring cream and butter to a simmer, Pour hot mixture over chocolate
4. Add espresso mixer
5. let cool for 5 mins, then stir until smooth.
6. let cool till room temp than place in fridge until firm enough to form int balls, about for at least 2 hours.
7. roll truffle filling in to about a tbsp size balls place on wax paper on a cookie sheet and refrigerate till truffle is firm.

Coating:

1. In a double boiler, melt the second 8 oz of chocolate over hot , not simmering, water. stir till smooth. Remove from heat and add 2 tsp of veg oil and stir till mixed.
2. cool till lukewarm.
3. Holding a truffle with your index and middle finger hold the truffle and dip it into the melted chocolate. let excess chocolate drip off and place on to wax paper and refrigerated.
4. store chilled, Let the truffles sit at room temperature for 15-20min before serving.

****things I do.

1. I take out the coffee and switch up the liqures for different flavors.
2. I also use white chocolate and milk chocolate for coatings. Mostly so I can tell people which is which flavor.
3. I pour the chocolate coating into a rounded tea cup so that it's deeper and easier to roll truffles.
3. I find placing the truffle on a fork and submerging it in to the coating easier.

Light&Easy Chicken Chili

Ingredients:

1 Tbsp vegetable oil
2 onions (I usually only use one)
2 cloves minced garlic
1 lb ground chicken( or turkey)
1 cup each chopped carrot & celery
1 sweet red or green pepper, chopped
2 Tbsp chili powder
1 Tsp ground cumin
3/4 Tsp dried oregano
1/2 Tsp salt(I don't put salt in)
1/4 Tsp each hot pepper flakes and pepper
1 can tomatoes (28 oz/796 ml)
1 can (19 oz/540 ml) red kidney beans drained and rinsed
1 can (19 oz/540 ml) chick-peas drained and rinsed
1/4 cup chopped parsley

Cook onions and garlic in oil, then add chicken and cook until no
longer pink. Add carrot, celery, red/green pepper, chili powder,
cumin,
oregano, salt, hot pepper flakes and pepper.

Pour in tomatoes and kidney beans, bring to boil. Reduce heat, cover
and simmer for 15 minutes. Add chick-peas; simmer for 15 minutes.
Garnish with parsley. Makes 4 to 6 servings.

I also use mushrooms if I have them. I just put everything in the pot
once the chicken is cooked and let it simmer for awhile. And if you want a little a thicker sauce I sometimes add 140z can of plan tomato sauce.