Cherry Chocolate Heart-Smart cookies

These cookies are delicious- you wouldn't even know they are healthier than other choc cookies.

ingredients:
1 1/2 ounces all-purpose flour (about 1/3 cup)
1 1/2 ounces whole-wheat flour (about 1/3 cup)
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1 cup dried cherries
1 teaspoon vanilla extract
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped
Cooking spray

Preheat oven to 350°.

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.

Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.

Easy roasted corn on the cob

This could NOT be easier!

Preheat oven to 350. Take fresh ears of corn and place them directly on the oven rack in their husks*. Roast for 30 minutes, then peel back husks and eat!

*if corn is several days old, soak for a few minutes in water before placing in water so that it won't dry out

Chickpea Sliders

This week I volunteered at a "Flexitarian" class at Whole Foods. We made these Chickpea Sliders and they were delicious!

2 teaspoons canola oil, divided

3 green onions, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon chili powder

1 cup finely diced sweet red or green pepper

1/2 tomato, chopped

1 19-oz can chickpeas, rinsed and drained

1/3 cup dry breadcrumbs

2 tablespoons cilantro or parsley, chopped

8 mini buns

In nonstick skillet, heat 1 teaspoon oil over medium heat and cook onions, garlic, oregano and chili powder, stirring for 2 minutes. Add red pepper and tomato. Cook for bout 3 minutes or until pepper is tender and liquid is evaporated.

In food processor, mix pepper mixture with chickpeas; transfer to bowl. Stir in breadcrumbs, parsley/cilantro, salt and pepper (to taste) until well combined. Pressing firmly, shape into 9 portions and pat into 2" rounds. In nonstick skillet, heat oil over medium heat and cook burgers for 4 minutes on each side or until heated through. Serve on buns with chutney or condiments.

Crock Pot Ham

I made this ham for Easter (yesterday). It turned out really well! I combined several different recipes, including this one, this one, and this one.

6.6 lb fully cooked semi-boneless ham

20 whole cloves

3/4 cup orange marmalade

2 teaspoons Dijon mustard

1/2 cup brown sugar

1 cup pineapple juice (I reserved the juice from the cans I used to make pineapple casserole)

Place cloves all over ham. Mix marmalade, mustard and sugar, and spread all over ham. Place ham in slow cooker with pineapple juice. Cook on low for 6 hours.

Remove ham from pot and place on side on cutting board; let rest 10-20 minutes, then hold with meat fork and slice with carving knife or electric knife. Serve with extra juices from crock pot (you might want to thicken it by cooking it on the stove with some cornstarch/ other thickener while the meat sits)

Sweet and tangy slaw

We made this tonight- liked the taste, but it made too much dressing. Next time I will cut the dressing in half, as below.

1 cabbage, finely shredded

1 medium red onion, thinly sliced

dressing:

1/2 cup sugar

1/2 cup vinegar

1/2 teaspoon salt

1/2 teaspoon celery seed

1/2 teaspoon Dijon mustard

1/3 cup canola oil

Combine cabbage and onion in large bowl. In small saucepan, combine dressing ingredients and bring to a boil. Pour dressing over cabbage/onions and toss to combine. Refrigerate.