That's Money! Onion Sauté with Pecurino Romano Cheese Pasta

After Christmas is over, we've probably over eaten, over spent, yet loved every minute of it.  However, New Year resolutions tend to bring promises of eating better, not spending as much, and exercising more.  The exercising is up to you, but this healthy, nutritious dish, will leave your wallet as full as your tummy, and it's so quick to make that you'll have time to squeeze in a quick work-out too :)

I bring you the $0.75 dish that serves two!!!  

This idea sprang forth out of my bogged down immune system.  I looked up "super foods" and the onion was at the top of the list.  I'd never considered it as more than a flavoring vegetable before.  I've always cooked with it, but never given it top billing in a dish.  I'm now proud to say that I eat half an onion EVERY day, and have been so much more healthy!  No longer am I a victim of a monthly cold or flu :)  Hooray to the onion!!!

The trick to a sweet, golden, caramelized onion is to sauté low and slow... Give the sliced onion about 30 minutes in a little olive oil and salt to get its savory glow.

Boil the pasta according to the package.  If your onions need a little more liquid, splash a little of the water from the noodles into the pan.

Yellow onions bought in bulk: $0.29/ pound, approximately 1 pound per onion

1/3 box of noodles: $0.33

Pecorino Romano Cheese: $0.10

From one hearty appletite to another...happy cooking!

Photograph © Hearty Appletite

Mint Oreo Truffles

Mint Oreo Truffles

These mint oreo truffles captured my imagination from the moment I saw them Amandeleine's blog, which was about 2 minutes before I made them :)  The fact that they're too easy to make, and far easier to eat, has made them detrimental to my diet, but I figure that we still have one day left of 2011 before we all start dieting...LOL!  Let's live it up!!!

Start with a package of cool mint Oreos, reserve 5 chocolate wafers, and smash the rest to smithereens.  You can use a blender, but I went the easy route and crushed them in a gallon Ziploc with my measuring cup.  No muss, no fuss!

Mix the crushed cookies with 8 ounces of softened cream cheese, and roll them into 1" balls.  Slide them into the freezer while you melt 12 ounces of white chocolate chips.  Add 3 tablespoons of shortening (to thin out the white chocolate), 1 teaspoon peppermint extract, and 3 drops of green food coloring.  Coat each cookie truffle.   

Eat lots!  There won't be any left once you pass the plate around :)

From one classical appetite to another...happy cooking!

Photography © Sandra Baumgarten

Mint Oreo Truffles

Mint Oreo Truffles

These mint oreo truffles captured my imagination from the moment I saw them Amandeleine's blog, which was about 2 minutes before I made them :)  The fact that they're too easy to make, and far easier to eat, has made them detrimental to my diet, but I figure that we still have one day left of 2011 before we all start dieting...LOL!  Let's live it up!!!

Start with a package of cool mint Oreos, reserve 5 chocolate wafers, and smash the rest to smithereens.  You can use a blender, but I went the easy route and crushed them in a gallon Ziploc with my measuring cup.  No muss, no fuss!

Mix the crushed cookies with 8 ounces of softened cream cheese, and roll them into 1" balls.  Slide them into the freezer while you melt 12 ounces of white chocolate chips.  Add 3 tablespoons of shortening (to thin out the white chocolate), 1 teaspoon peppermint extract, and 3 drops of green food coloring.  Coat each cookie truffle.   

Eat lots!  There won't be any left once you pass the plate around :)

From one hearty appletite to another...happy cooking!

Photography © Hearty Appletite

Spiced Sugar Cookies

Spiced Sugar Cookies

I never thought I was a fan of sugar cookies, until I met these!  A thick, chewy cookie with sugar and spice and all things nice, topped with a big swirl of buttercream frosting.  Yum!

My adorable new measuring cups as a Christmas gift from my sister!

Gather up the ingredients

My spices are ready to go!

Mix all the ingredients together...

...to form a fairly stiff dough.

Form the dough into 1" balls and slightly flatten with three fingers.  Bake at 375 for 8-10 minutes.

 While they're cooling, make a batch of your favorite buttercream frosting.  I whip together 1/4 cup butter, 2 cups powdered sugar, splash of vanilla, and enough cream to make it just the perfect consistency!

Decorate with sprinkles, or dust with nutmeg

Cookie time!

Enjoy!

Don't forget the shopping list!

From one classical appetite to another...happy cooking!

Photography © Sandra Baumgarten

Grasshopper Pie, Peppermint Style

Grasshopper Pie

My love affair with mint and chocolate dates back to my early years. I remember being at a neighborhood Christmas party, and standing on my tiptoes to sneak a peek at the pies on the counter and eyeing a fluffy, light green pie in a chocolate cookie crust. I was immediately intrigued and described this mysterious goodness to my mom, who enlightened me to the deliciousness of the grasshopper pie that she made unbeknownst to me. It was love at first site, confirmed by love at first bite…

To begin, crush 35 chocolate wafers and mix together with 1/2 cup melted butter.  Press into a pie pan.

Next, beat two cups of whipping cream until soft peaks form.  Set aside.

Blend together the marshmallow cream and creme de menthe until smooth.  (See note*)  Add 3 drops of green food coloring to bring out the grasshoppers ;)

Gently incorporate the whipped cream, and pour into the crust.  Freeze for 2 hours before serving.

The beauty of this recipe is that there's just enough left over for a Chef's Taster Cup.  Cheers!

Chef's Taster Cup :)

Don't forget the shopping list!

35 chocolate sandwich cookies

1/2 cup butter, melted

2 cup marshmallow creme

1/4 cup creme de menthe liqueur, or peppermint schnapps*

2 cups whipping cream

Green food coloring

*Note:  After extensively searching for a mini bottle of creme de menthe, I was informed that liquor stores only carry it in fifths now.  I opted out of paying $15.00 for the 1/4 cup I needed, and bought a mini peppermint schnapps.  It must have done the trick--the pie was gone in a grasshopper jump! 

From one classical appetite to another...happy cooking!

Photography © Sandra Baumgarten

Russian Tea Cakes (Wedding Cakes)

There are certain cookies that my family only makes once a year.  Russian Tea Cakes are one of them.  They're a Christmas cookie, and will always be a Christmas cookie to us!

These little cookies even look like a snowman!

 

They're easy to assemble, easy to decorate, and TOO easy to eat!

Don't forget the shopping list!

1 cup cold butter

1/2 cup powdered sugar

1 teaspoon vanilla

2 1/4 cups flour

3/4 cup finely chopped walnuts or pecans

Combine the ingredients and shape into 1" balls.  Bake at 400 F for 8-10 minutes.  Cool completely, then roll in powdered sugar.

From one hearty appletite to another...happy cooking!

Cake in a Jar! Red Velvet with Buttercream

I've been seeing this adorable idea for "cake in a jar" on some food blogs and I had to hop on the wagon myself.  Having had problems transporting cake, or knowing how to package it so that the frosting doesn't get smashed, is something I've dealt with in the past.  This solves all sorts of problems, and is a great gift too! 

I started out with red velvet cake since it's the Christmas season, but you can make whatever kind that strikes your fancy!  I can imagine a lemon cake in the summer with flowers around the jar :)  Bake in a cupcake pan, and while they're cooling, whip up a batch of your favorite frosting.  To assemble, slice a cupcake in half and place the bottom at the base of the jar.  Pipe in a layer of frosting and add the top of the cupcake.  Pipe on the final layer of frosting, leaving a 1/4" headspace from the top, and decorate.

Top with a lid, tie on a plastic spoon with ribbon, and you're set!  Enjoy!

From one classical appetite to another...happy cooking!

Photography © Sandra Baumgarten