Pecan Pie Brownies

Hmmm, brownies are not my favorite things in the world but I have found you can doctor them and make them better.  Yes, I realize that those that worship at the altar of chocolate will find my last comment to be nothing short of heresy but to me there is such a thing as TOO MUCH when you have chocolate.  Let's throw in some pecans and some other stuff and see what happens.  This too, is a Mr. Food recipe.

1 18.3oz. pkg. brownie mix
1/2 C. light corn syrup
3 tbsp. butter, melted
1 tsp. vanilla
1/4 C. light brown sugar
1 C. chopped pecans

Preheat oven to 350 degrees.  Coat a 13x9 inch baking dish with cooking spray.

In a large bowl, prepare brownie mix according to package directions.  Pour into baking dish.  In a medium bowl, combine corn syrup, butter, vanilla, brown sugar, and pecans; mix well.  Drop the pecan mixture by spoonfuls into the batter.

Bake 35 to 40 minutes or until toothpick inserted in center comes out dry.  Cool and then cut into squares.

Chocolate Eclair Cake

If you're local to Chicago, you may remember a gentleman on ABC 7 News named Mr. Food.  He had a spot on the midday and afternoon newscasts...I think on Thursdays where he would have really good recipes.  He retired several years ago and in the last year or two passed away.  I remember how sad I felt when I heard he had passed.  I enjoyed his spots and have several of his recipes.  Someone sent me a PDF of his "Death by Chocolate" recipe book.  This no bake cake is in the book.  Chris loves eclairs...perhaps I will make this treat for him.

1 14.4oz. box honey graham crackers
2 4-serving packages French vanilla instant pudding mix
3 C. milk
1 12oz. container frozen whipped topping, thawed
1 16oz. container ready to spread chocolate frosting (or be a rebel and make your own ganache)  That last note is mine, not Mr. Food's.

Line bottom of an ungreased 9x13 inch baking dish with one third of the graham crackers.

In a large bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens.

Spread half of the pudding mixture over graham crackers in baking dish.  Repeat layers with one third of graham crackers and remaining pudding mixture.  Top with remaining graham crackers.  Spread with chocolate frosting.  Cover to chill.

Spritz Cookies

We have made these cookies (call them press cookies) since I was a child.  I think just about everyone in the family has a cookie press.  We have evolved every year in creativity when it comes to color...our trees were pastel green when I was a kid...today they are the most lurid shade of green you can imagine!  We get an assembly line going and cover Mom's dining room table with tasty morsels...it's one of our group pre-Christmas activities.

1 C. butter
3/4 C. sugar
1 egg
2 1/4 C. flour
1/2 tsp. baking powder
salt
1 tsp. almond extract.

food coloring if desired
if you are not a fan of almond extract, sub in vanilla.

Mix by hand or with your electric mixer.  Divide dough into two logs and chill overnight.

Load your cookie press, pick a stencil and go to town....use your favorite sugars, jimmies, sprinkles to decorate.

Chickpea and Sausage Minestrone

The first day of winter isn't until Saturday...Chicago has gotten approximately 6 more inches of snow that I want.  Oh, wait we've had about 6 inches of snow.  Guess I've given away my innermost thoughts on snow.  Enough about snow, though, something tells me I will be less of a fan of it when winter ends.  Let's make some soup.  I am going to try this one after Christmas.

3/4 C. uncooked small shell pasta
1 tbsp. olive oil
1 4oz. link hot turkey Italian sausage, casing removed
1 C. diced onion
1 C. diced carrot
1/2 C. diced celery
2 tbsp. chopped fresh flat leaf parsley
2 tsp. chopped fresh thyme
5 garlic cloves, chopped
1 15oz. can unsalted chickpeas, rinsedand drained
1 15oz. can fire roasted diced tomates, undrained
4 C. unsalted chicken broth
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper

Cook pasta according to package directions, omitting salt and fat; drain.

While pasta cooks, heat a large saucepan over medium high heat.  Add oil to pan; swirl to coat.  Add sausage, cook 3 minutes or until lightly browned, stirring to crumble.  Add onion and next 6 ingredients (through garlic); cook 10 minutes.  Add chickpeas, tomatoes and stock; bring to a boil.  Reduce heat, and simmer 5 minutes.  Stir in pasta, salt and pepper; cook 1 minute more.

Calories per serving: 197, Fat: 4.7g, Protein: 12g, Carb: 26.5g, Fiber:4g, Chol: 16mg, Iron: 2.1mg, Sodium: 553mg, Calcium:76mg.