Chocolate Cupcakes with Peppermint Frosting

Chocolate Cupcakes with Peppermint Frosting
We found this recipe in the Cooking Light, DECEMBER 2006 magazine

Cupcakes:
1 cup packed brown sugar
6 tablespoons butter, softened
2 large eggs
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract

Peppermint Frosting:
2 cups powdered sugar
1/2 cup (4 ounces) tub-style light cream cheese
1/8 teaspoon peppermint extract
16 hard peppermint candies, finely crushed (about 1/3 cup)

Preheat oven to 350°.

To prepare cupcakes, place brown sugar and butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in vanilla extract.
Spoon batter into 18 muffin cups lined with paper liners.
Bake at 350° for 12 minutes or until cupcakes spring back when touched lightly in the center. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare frosting, combine powdered sugar, cream cheese, and peppermint extract in a bowl, stirring until smooth. Spread about 4 teaspoons frosting on each cupcake; sprinkle evenly with candies.

Yield: 18 cupcakes (serving size: 1 cupcake)
CALORIES 214 (26% from fat); FAT 6.2g (sat 3.7g,mono 1.3g,poly 0.3g); IRON 1.1mg; CHOLESTEROL 38mg; CALCIUM 45mg; CARBOHYDRATE 38.2g; SODIUM 205mg; PROTEIN 3g; FIBER 1g

Chocolate Crinkles

Chocolate Crinkles
We found this recipe in the Better Homes and Gardens New Cook Book

Ingredients:
6 beaten eggs
3 cups sugar
8 squares (8 ounces) unsweetened chocolate melted --we melt it in the microwave
1 cup vegetable oil
4 teaspoons baking powder
4 teaspoons vanilla
4 cups all purpose flour
sifted powder sugar

Directions:
In a mixer, combine eggs, sugar, melted chocolate, cooking oil, baking powder and vanilla. Gradually add flour to chocolate mix. Chill several hours or overnight.
Heat the oven to 375.
Shape into 1 inch balls. Roll balls into powdered sugar to coat generously.
Place about 1” apart on ungreased baking sheet.
Bake 8 to 10 minutes, or until edges are set and tops are crackled.
Cool cookies on a wire rack.

Grilled Blue Cheese Burgers

Grilled Blue Cheese Burgers
We found this recipe in the Cooking Light, SEPTEMBER 2007 magazine

Ingredients:
2 (1-ounce) slices country white bread --we used 1/2 cup italian bread crumbs
2 tablespoons fat-free milk
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pounds lean ground sirloin
1/2 cup (2 ounces) crumbled blue cheese --we crumbled/shredded our own
Cooking spray
8 hamburger rolls, halved

Directions:
Prepare grill.
Place bread in a food processor; process 30 seconds or until finely ground.
Place breadcrumbs in a large bowl.
Add milk to breadcrumbs; toss with a fork to moisten.
Add salt, pepper, and beef to breadcrumb mixture, stirring just until combined.
Divide meat mixture into 16 equal portions, shaping each into a 3 1/2-inch patty.
--we used 1/4 cup to measure ours out and it made 16 perfect patties
Spoon 1 tablespoon cheese in the center of each of 8 patties;
top each with 1 remaining patty, pinching edges to seal.
Place patties on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove from heat; keep warm.
--we grilled ours on bbq
Lightly coat cut sides of rolls with cooking spray; place cut sides down on grill rack, and grill 30 seconds or until toasted. Serve patties on toasted rolls with desired toppings.

8 servings (serving size: 1 burger)

CALORIES 355 (34% from fat); FAT 13.3g (sat 5.4g,mono 4.9g,poly 1.5g); IRON 4mg; CHOLESTEROL 61mg; CALCIUM 135mg; CARBOHYDRATE 32.2g; SODIUM 621mg; PROTEIN 24.6g; FIBER 1.4g

Garlic Fries

Garlic Fries Best Potato Dish.
We found this recipe in the Cooking Light, SEPTEMBER 2007 magazine.

Ingredients:
4 teaspoons canola oil
3/4 teaspoon salt
3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips --we left the skins on
Cooking spray
2 tablespoons butter
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese

Directions:
Preheat oven to 400°.
Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and Parmesan cheese to pan; toss to coat. Serve immediately. --we microwaved the butter & garlic for 1 minute

Yield: 6 servings
CALORIES 256 (27% from fat); FAT 7.7g (sat 3.3g,mono 2g,poly 2g); IRON 1.9mg; CHOLESTEROL 12mg; CALCIUM 55mg; CARBOHYDRATE 42.3g; SODIUM 386mg; PROTEIN 5.9g; FIBER 3.5g