One Teaspoon From Disaster

Here is one of the easiest, most delicious little treats you'll ever be able to make yourself. In fact, as I'm writing this I'm feeling both a proud and longing because these turned out great and I'd like to eat another (read: fourth) one right now.

All you're doing is adding a Reese's peanut buttercup to a brownie mix. There a couple catches, but isn't there always. You won't be following the directions on the box, but a slightly modified version for a more fudge-like batter. I used a mini-muffin tin (with paper liners!), which yields the PERFECT brownie-to-buttercup ratio. And, a hint: the mini-muffin holes can be a little hard to fill. In a (rare) stroke of genius, I'll loaded my frosting gun with the batter and this was a breeze.

Ingredients:
brownie mix (about 20 ounces)
2 eggs
1/4 C. oil
3 Tbsp. water
about two dozen mini Reese's peanut butter cups
Directions:
Mix brownie ingredients until smooth. Fill paper-lined mini-muffin trays about 3/4 full. Place one, unwrapped peanut buttercup in each, pressing the candy until almost level with the brownie batter. Bake at 325 degrees for 16-18 minutes. Note: brownie will appear doughy when coming out of the over, but firm up when cooling. Don't over-bake!

Baked chicken with tomato, basil and goat cheese relish

Here is a recipe that I would definitely reserve for dinner guests. It's easy to make, somewhat unique and, of course, delicious.

You're doing nothing more than breading and baking chicken breasts, and assembling a relish to go on top. It's this topping that makes the dinner special. I'm sure we are all familiar with cherry tomatoes and (fresh!) basil, but may feel skeptical about the goat cheese. Don't let the goat throw you, although it is hard not to think of those little horns, that scraggily beard and the annoying noises they make. Goat cheese is smooth and creamy - one taste will wipe out barnyard animal thoughts.

Baked chicken with tomato, basil and goat cheese relish
Ingredients:
4 chicken breasts, boneless and skinless
bread crumbs, unseasoned
1 Tbsp. garlic, minced
3 Tbsp. water
2 C. cherry tomatoes, halved
¼ C. fresh basil, chopped
2 Tbsp. goat cheese, in small bits
olive oil
Directions:
Lightly coat chicken breasts in olive oil and cover in bread crumbs. Place in a baking dish coated in non-stick spray and bake at 350 degrees until cooked through (likely 25-30 minutes, depending on chicken thickness). Meanwhile, in a skillet, heat 2 tsp. or so of olive oil over medium-low. Add garlic and cook for about a minute, stirring gently. Add water and simmer until most of the liquid is cooked out. Add tomatoes, cooking just until warm. Add basil, leaving on heat just until blended with tomatoes. Remove skillet from heat and transfer into a mixing bowl. Add small chunks of goat cheese; stir. (Cheese will melt slightly.) Top chicken with relish and serve warm.

Garbanzo burgers and spicy bean chili

In an effort to go meat-less a couple times a week (Keep reading! Remember: food prices and obesity are both sky high!) here are two great dinner options.

Another bonus: Both are heat and eat. Make these in advance and warm them up at dinner time. How can you argue with that?

Garnish your garbanzo burgers as you would a hamburger; serve with baked chips. Whip up corn muffins from a mix to serve with your chili.

Garbanzo burgers
Ingredients:
1 ½ C. bread crumbs
3 Tbsp. garlic, minced
½ green bell pepper
1, 15-ounce can garbanzo (chickpea) beans
1 egg
flour
olive oil
Directions:
In a food processor, combine garlic and bell pepper until finely minced. In a mixing bowl, combine mixture with bread crumbs. In the food processor, add the can of garbanzo beans and about half its liquid, along with the egg. Blend until chopped. Add to bread crumb mixture in bowl. Season with salt, pepper or other spices if desired. Press mixture into patties. Lightly brush each patty with a little olive oil and dust with flour. Bake, cook in stove top, toast or grill. Serve in hamburger buns with lettuce, ketchup, mayo, mustard, etc.

Spicy bean chili
Ingredients:
1 Tbsp. olive oil
2 Tbsp. garlic, minced
3 Tbsp. chili powder
2 tsp. cumin
1, 28-ounce can diced tomatoes
1, 15-ounce can chicken broth
1, 15-ounce can corn
1, 28-ounce can black beans, drained
2, 2-ounce can green chilis, diced
shredded cheese, fat-free sour cream
Directions:
In a large pot or crock pot, combine all ingredients. Cook on medium heat until warmed through, or let simmer for several hours. Can be stored and reheated. Garnish with cheese, sour cream, etc.