Diet dinner #1

We haven't actually started the diet yet (that's for Jan 1), but since I was shopping with that in mind, I bought mostly diet-friendly stuff (and a couple of last-minute splurges!)

I sauteed a *bunch* of sliced white mushrooms in a tiny bit of butter, while boiling some pre-cooked flavored chicken sausage (sundried tomato & basil). I soaked a bag of baby spinach in hot water to wilt, then spun to remove the water and placed it in a serving dish. When the sausages were hot, I cut them into bite sized pieces and tossed them in with the mushrooms. Sauteed a bit to brown, then spooned over the spinach and served.

Yummy. Now on to some last minute chocolate...

Chocolate-Pecan Snowballs

I hosted a cookie exchange this weekend, and this was my offering. You can see them in the picture, near the back of the table, in the green glass bowl. I also made some of the shortbread version, because I got tired of rolling little balls.

Chocolate Shortbread Two Ways

2 sticks (.5lbs) butter, softened
2/3 cup sugar
1/3 tsp salt
2 large egg yolks
1 tsp vanilla
2 1/3 cups flour
1/4 cup unsweetened cocoa powder
1 cup finely chopped pecans
about 2 cups powdered sugar

In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla, and beat until smooth. Mix in cocoa and pecans until well blended. Beat in flour gradually, until just combined well.

Form dough into 1-inch balls and arrange about 3/4 inch apart on ungreased baking sheets. You may also press part of the dough into a square baking pan if desired, to create shortbread cookies instead of snowballs.

Bake at 350 until just firm and beginning to brown, about 18 minutes. Cool on baking sheets five minutes.

For snowballs, toss balls while still warm in powdered sugar. Set aside to cool, then toss again. They make wonderfully white snowballs, and the chocolate is a nice change from the usual shortbread.

For shortbread cookies, allow to cool completely in the pan, then sprinkle with powdered sugar and cut into squares. A delicious and less time-consuming alternative; also not so "Christmasy."

If making snowballs only, this recipe yields 5-6 dozen cookies.

Friendly fudge

This is basically the recipe for "Friendship Fudge" from the PDN, but I exchanged the vanilla for Tuaca.

3 cups (18oz) semi-sweet chocolate chips (I used 2/3 semi-sweet, 1/3 milk chocolate)
1 (14oz) can sweetened condensed milk (not evaporated milk)
dash salt
1/2 to 1 cup chopped nuts (optional) -- I used pecans
1.5 tsp vanilla (or Tuaca, or mint extract, or??)

In heavy saucepan, over low heat, melt chcolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly onto wax paper-lined 8 or 9 inch square pan.

Chill two hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in the fridge. (I stored them in the fridge for a day, then took them out and they are still fine two days later)

Note: This is "cheater's fudge" to me, because it is not really cooked. It got rave reviews from my husband and friends, but it is not my dad's fudge. Which is, of course, the standard by which all other fudge is judged.