Adapted from Pillsbury Bake-Off Contest 43
1/2 cup butter, melted
1 Tbsp corn syrup
1 box (19.5 oz) Fudge Brownie Mix
1/2 cup vegetable oil
1/4 cup water
1/2 tsp ground cinnamon
1 1/3 cups semisweet chocolate chips
3 Tbsp cinnamon-sugar*
Iced Lemon Poppy Seed Cookies
Adapted from RecipeZaar
1/2 cup powdered sugar
1 Tbsp fresh lemon juice
Preheat oven to 350*F.
Cream the butter and sugar together using an electric mixer on medium speed until creamy. Beat in the egg and lemon zest. Combine the flour, baking soda, and salt; gradually add to the creamed mixture. Stir in the poppy seeds with the mixer on low speed.
Drop dough by heaping teaspoon 2" apart onto ungreased cookie sheets. Bake for 11-12 minutes, or until edges are lightly golden. Cool on sheets for 1 minute; transfer cookies to wire racks and cool completely.
GLAZE: Combine the powdered sugar and lemon juice in a small bowl; mix well. Drizzle glaze over cookies in a random or decorative pattern; let stand until glaze is set, about 20 minutes.
Adapted from Ellen Krieger
1 1/2 tsp olive oil
1/2 cup chopped onion
1 tsp minced garlic
1 1/2 tsp minced peeled fresh ginger
3/4 tsp Spanish smoked paprika
1/2 tsp salt
1/4 tsp ground cumin
1/8 tsp freshly ground black pepper
3 cups water
1 cup dried red lentils, rinsed and drained
1 cup canned chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 Tbsp fresh lemon juice
1 tsp harissa or chile paste
Chopped fresh cilantro (optional)
Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 6 minutes or until tender, stirring frequently. Stir in ginger, paprika, salt, cumin, and pepper; cook 1 minute. Add 3 cups water, lentils, chickpeas, and tomatoes; bring to a boil.
Cover, reduce heat, and simmer for 30 minutes or until the lentils are tender, stirring occasionally. Stir in lemon juice and harissa. Garnish with chopped fresh cilantro, if desired.
Slow Cooker Beef Stroganoff (Cooking for 2)
Adapted from Betty Crocker
Prep Time:10 min
Start to Finish: 8 hr 10 min
1 lb beef stew meat
1/4 cup chopped onion
1 can (10 3/4 ounces) condensed cream of golden mushroom soup
1 jar (2 1/2 ounces) sliced mushrooms, drained
1/8 teaspoon pepper
1/2 cup sour cream
1 1/2 cups hot cooked noodles or rice
1. In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms and pepper.
2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3. Stir sour cream into beef mixture. Serve over noodles.