Middle Eatern Rice with Raisins

2 Teaspoons olive oil

1 Cup chopped onions

2 Tablespoons pine nuts

1 Cup Basmati rice

1/2 Teaspoon ground cumin

1/2 Teaspoon cinnamon

14.5 oz Reduced sodium chicken broth

1/2 Cup raisins

1/8 Teaspoon ground black pepper

 

1. Heat oil in a medium saucepan over medium-high heat.

2. Add onion and pine nuts; cook until light golden brown ~ 3-5 minutes.

3. Stir in rice, cumin, and cinnamon. Cook, stirring occasionally, until lightly toasted and fragrant ~ 3 minutes.

4. Stir in 1/2 cup water, broth, raisins, and pepper.

5. Increase heat and bring to a boil.

6. Cover and reduce heat to low. Cook 20 minutes.

7. Remove from heat; let stand covered for 5 minutes.

 

Serves: 5 – 3/4 cups

Calories: 240 Fat: 4g Saturated Fat: 0.5g Carbohydrates: 46g Fiber: 2g Sodium: 230mg Protein: 5g

 

Sun Maid

Chocolate Chip Cookie Bars

2 Sticks unsalted butter softened

1 1/2 Cups all-purpose flour

1 1/2 Cups firmly packed light-brown sugar

1 Teaspoon pure vanilla extract

2 Eggs

2 Cups quick-cooking oats

1/2 Teaspoon salt

1/2 Teaspoon baking soda

12 oz Package of chocolate chips

 

1. Heat oven to 350 degrees fahrenheit. Coat 2 8″ square pans with some butter and flour and set aside*.

2. Place the butter and brown sugar in a bowl and beat until creamy.

3. Add the vanilla and eggs and mix until well combined

4. Add the flour, oats, salt, and baking soda. Stir in the chocolate chips.

5. Divide the dough between the 2 prepared pans. Flatten the dough by pressing it into the edges with a rubber spatula.

6. Bake until golden brown and set in the center ~ 35 minutes. Rotates pans half way through the cooking time.

7. Place the pans on wire racks to cool. Once cool remove from pans. Cut into bars and serve.

 

*This butter and flour are not part of the ingredients list. You will need extras for this.

 

Martha Stewart Living

Chocolate Pistachio Biscotti

6 Tablespoons unsalted butter, softened + more for your baking sheet

2 Cups all-purpose flour  + more for your baking sheet

1/2 Cup unsweetened cocoa powder

1 Teaspoon baking soda

1/4 Teaspoon salt

2 Large eggs

1 Cup shelled pistachio nuts

1/2 Cup chocolate chips

1. Heat oven to 350 degrees fahrenheit. Butter and flour a baking sheet and set aside.

2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt.

3. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs and beat until well combined.

4. Add flour mixture and stir until a stiff dough forms. Stir in pistachios and chocolate chips.

5. Transfer dough to the prepared baking sheet. Form into a slightly flattened log ~ 12″x4″.

6. Bake until slightly firm ~25 minutes. Cool ~5 minutes. Reduce oven to 300 degrees fahrenheit.

7. On a cutting board, using a sharp serrated knife cut biscotti diagonally into 1″ thick slices.

8. Arrange biscotti cut sides down on a baking sheet and bake until crisp but still slightly soft in the center ~ 8 minutes.

Martha Stewart Living

Torie’s Chocolate Chunk Toffee Cookies

1 1/2 Cup all-purpose flour

1 Teaspoon baking soda

1 Cup unsalted butter, room temperature

3.4 Cup packed light-brown sugar

3/4 Cup granulated sugar

1 Large egg

1 Teaspoon pure vanilla extract

1 1/2 Cups oats

1 Cup dried cherries

4 1/2 ounces bittersweet chocolate, coarsely chopped

1 Cup toffee pieces

1. Heat oven to 350 degrees fahrenheit. Line 2 large baking sheets with parchment and sit aside.

2. In a large bowl, sift flour and baking soda together.

3. In a bowl, cream butter and both sugars until light and fluffy ~ 2-3 minutes.

4. Add egg and mix until well combined. Add vanilla and mix to combine.

5. Adding a little at a time add flour mixture to egg mixture until well combined.

6. Add oats, cherries, chocolate, and toffee pieces. Mix to combine.

7. Spoon a heaping tablespoon of dough onto a baking sheet. Repeat placing 2″ apart.

8. Bake cookies until golden brown ~ 10 minutes.  Transfer to a wire rack to cool.

Martha Stewart Living

Deluxe Pizza Sticks

2 Packages of pizza crust mix

1/2 Teaspoon garlic and herb seasoning

1 Cup warm water

3 oz Pepperoni slices chopped

1 Cup shredded mozzarella cheese

1/2 Cup Parmesan cheese grated

Coating:

3 Tablespoons butter melted

1/2 Teaspoon garlic and herb seasoning

1. PReheat ovento 375 degrees fahrenheit and grease two baking sheets.

2. Combine pizza crust mix and seasoning and stir to blend.

3. Add warm water to form a dough. Add pepperoni and mozzarella cheese.

4. Spread Parmesan cheese on a flat surface. Drop 1 Tablespoon of dough into Parmesan cheese and roll dough into a 7″ strip.

5. Place 1″ apart on the baking sheet. Bake 18-20 minutes.

6. Mix coating ingredients thoroughly.

7. Remove sticks from the oven and brush tops with coating mixture while still warm. Let cool 5 minutes and serve.

Jiffy

Thai Style Lettuce Wraps

1 Tablespoon vegetable oil

1 1/4 lbs Ground chicken

1 Teaspoon salt

1/22 Teaspoon ground black pepper

3/4 Cup onion finely chopped

3/4 Cup golden raisins

1/2 Cup peanuts

1/4 Cup sweet red Thai chili sauce

4 Teaspoon lime juice

1/4 Cup cilantro finely chopped

24 Bibb lettuce leaves rinsed and patted dry

1. Heat vegetable oil in a large skillet on medium-high. Add ground chicken when oil is shinny and season with salt and pepper.

2. Brown chicken breaking into small pieces with a spatula.

3. Add chopped onion and saute until onions are soft ~ 2 minutes.

4. Add golden raisins and peanuts. Stir in Thai sauce and lime juice. Heat through and stir occassionally.

5.Remove from heat and stir in cilantro. Form a single lettuce leaf into a cup shape and spoon 2-3 tablespoons of chicken mixture into each leaf cup.

Sun Maid

Jalapeno Corn Bread

2 Packages Jiffy corn muffin mix

3 eggs

3/4 Cup buttermilk

1/2 Cup sour cream

4 Jalapeno peppers cored, seeded, and diced

1 Chopped onion

4 Tablespoons butter melted

1. Preheat oven to 400 degrees fahrenheit and grease a 9″ x 13″ pan.

2. Combine muffin mix, eggs, buttermilk, sour cream, and peppers.

3. Saute onions in butter until clear. Add to mixture.

4. Pour into prepared pan and bake 30-45 minutes. Serve warm.

Jiffy

Holidays

The holidays are fast approaching us. Momma Tidbits is going to be on vacation from now until mid-January so that we can enjoy the holidays and parties and festivities with our friends and families. However, have no fear! There will still be daily posts with new recipes for everyone to use during their holiday festivities. There are lots of different things that will be coming for you to see and possibly try out. Feel free to leave comments too if you wish. (Comments won’t appear though until we’re back online.)

Happy Holidays and Have a Very Happy New Year!

Double Hot Chocolate Pudding

1/4 Cup cornstarch

6 Tablespoons sugar

3 Tablespoons dutch cocoa powder

1/4 Teaspoon ground cinnamon (opt.)

1 Tablespoon espresso powder (opt.)

Pinch of salt

Pinch of cayenne pepper (opt.)

1 1/4 Cup heavy cream

1 1/4 Cup milk

7 ounces bittersweet chocolate, finely chopped

1 1/2 Tablespoons unsalted butter, cut into small pieces

1. In a medium saucepan, whisk the cornstarch, sugar, cocoa, cinnamon, espresso powder, salt, and cayenne pepper.

2. In a measuring cup mix cream and milk. Whisk 1 cup of cream mixture into powder mixture until cornstarch dissolves. Whisk in remaining cream mixture. Place saucepan over medium-high heat.

3. Cook, whisking constantly until the mixture comes to a boil and thickens ~ 5 minutes.

4. Add chocolate and cook whisking for ~ 1 minute. Remove from heat.

5. Whisk in butter until melted. Transfer to bowl and place plastic wrap directly on the pudding to prevent a skin from forming.

6. Let stand until lukewarm ~ 45 minutes. Transfer to serving dishes.

*Maybe served lukewarm or chilled

Marth Stewart Living

Chocolate-Dipped Shortbread Cookies

1 Cup unsalted butter

3/4 Cup sifted confectioners’ sugar

1 Teaspoon pure vanilla extract

2 Cups all-purpose flour sifted + for workspace

1/2 Teaspoon salt

3 Ounces of semisweet or bittersweet chocolate finely chopped

1 Teaspoon canola oil or pure vegetable shortening

1. Cream butter, sugar, and vanilla until combined.

2. Beat in flour and salt until combined.

3. Wrap dough in plastic wrap and chill until firm at least ~ 2 hours- overnight.

4. On lightly floured surface, roll out the dough until it is between 1/16th and 1/8th of an inch thick.

5. Cut out heart-shaped cookies and transfer cookies to an ungreased baking sheet. Chill for ~ 30 more minutes.

6. Heat oven to 300 degrees fahrenheit with the rack in the center. Press the tines of a fork into the cookies to make designs. Bake until just beginning to brown around the edges ~ 18 minutes.

7. Melt the chocolate in a heat-proof bowl or the top of a double boiler over 1″ of simmering water. Stir occasionally.

8. Stir in the oil. Dip half  or one-third of the cookie into the chocolate mixture. Transfer cookies to a cooing rack to dry or place them on a piece of parchment paper in the freezer for 10 minutes.

Martha Stewart Living