mexican brownies

courtesy of: aaron
makes: 18 brownies

- 2 sticks of unsalted butter, plus more for greasing
- 2 c sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2/3 c good-quality unsweetened cocoa powder
- 1 tsp ground mexican cinnamon (canela)
- 1/4 tsp pequin chili powder or cayenne pepper
- 1/2 tsp kosher salt
- 1/2 tsp baking powder

1. preheat oven to 350

2. line a 9x13 baking dish with parchment paper, leaving an overhang on two sides. press the paper into the corners of the pan and lightly grease the paper with butter.

3. melt the 2 sticks of butter in a non-stick saucepan over medium-low heat; do not boil. remove from heat and let cool slightly.

4. add sugar, eggs, and vanilla to the saucepan and stir with a wooden spoon until combined.

5. add the cocoa, flour, cinnamon, chili powder, salt, and baking powder and mix until smooth.

6. spread batter in the prepared pan and bake until a toothpick comes out fudgy, 20-25 min. cool in the pan on a rack, then use the parchment paper to lift the brownies out of the pan before slicing.

image: the prepared pantry

breakfast pizza

courtesy of: ellie
serves: 1

- 1 whole wheat english muffin, split
- 1 small tomato, seeded and diced
- 1 tsp extra virgin olive oil
- 1 thin slice canadian bacon, diced
- 1/4 c shredded mozzarella cheese
- chopped fresh basil

1. preheat the oven to 450.

2. line a small bakin sheet with foil.

3. top each english muffin half with tomato and drizzle with olive oil. sprinkle bacon over tomatoes, then top with mozzarella and basil.

4. bake for 10-12 min or until cheese is melted and browned.

image: food network

flu-fighter cookie

courtesy of: food network magazine
submitted by: christine
makes: 30 cookies

- 2-1/4 c all-purpose flour
- 1-1/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- pinch of ground cloves
- 1/4 tsp salt
- 1 stick unsalted butter, at room temp
- 1 c packed dark brown sugar
- 2 large eggs
- 1/4 c molasses
- 1/4 c low-fat plain greek yogurt
- 1 tbsp freshly grated ginger
- 2 tsp finely grated lemon zest (about 1 lemon)
- 1/2 c old-fashioned oats
- 1-1/4 c golden raisins
- 1-1/4 c dried cranberries
- 1-1/4 c roughly chopped walnuts, toasted

1. line 2 large baking sheets with parchment paper. whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.

2. beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 min.

3. beat in the eggs one at a time, fully incorporating each before adding the next.

4. add the molasses, yogurt, ginger, and lemon zest and beat until smooth, scraping the sides of the bowl as needed. reduce the mixer speed to low and beat in the flour mixture to make a sticky batter.

5. fold in oats and half of the raisins, cranberries, and walnuts. mix the remaining dried fruit and nuts in a small bowl and set aside.

6. drop heaping tablespoons of batter onto the prepared baking sheets. top each with some of the reserved dried fruit and nut mix and chill for 30 min.

7. preheat the oven to 375.

8. bake the cookies until dark golden, but still soft, 10-12 min; cool on a rack and store in an air-tight container for up to 1 week.

why they're called "flu-fighter" cookies...
these five ingredients might not cure the flu, but they can help:

~ ginger: the herb has some antiviral compounds and its antihistamine properties help combat congestion.

~ cranberries: a cup of cranberries a day provides twice as many antioxidants, which help your body fight off cell-damaging molecules.

~ oats: rich in selenium, a nutrient that helps your body fend off harmful free radicals, including ones that your own body produces when you're sick.

~ walnuts: 1 ounce serving has 1mg of zinc which helps keep viruses from reproducing in your body.

~ yogurt: active cultures from yogurt help balance the bacteria in your digestive tract, boosting your ability to absorb healthful vitamins and minerals.

image: food network

greek stuffed peppers

courtesy of: missi
adapted from: giada de laurentis, food network
serves: 4-6

- 28oz canned italian tomatoes, with juice
- 2 zucchini, grated
- 1/4c chopped mint
- 1/4c kalamata olives, pitted and chopped
- 1/2c feta crumbles
- 1/4c extra virgin olive oil
- 3 cloves garlic, minced
- 1tsp salt
- 1tsp freshly ground pepper
- 4c veggie broth or chicken stock
- 1-1/2c orzo
- 6 sweet bell peppers (red, yellow, orange)

1. preheat oven to 400.

2. pour tomatoes in a large bowl and break up using kitchen scissors. add zucchini, mint, olives, cheese, olive oil, garlic, salt, and pepper. stir.

3. bring broth to a boil in a medium saucepan over high heat. add orzo and partially cook, about 4 min.

4. drain broth from orzo into a 9x13 baking dish and add orzo to veggie mixture. stir to combine.

5. slice the tops off the peppers and remove seeds and ribs. if needed, thinly slice the bottom to help them stand up.

6. place into the dish with broth and fill with orzo/veggie mixture.

7. cover dish with foil and bake for 45 min.

9. uncover, sprinkle with additional feta and pepper and bake until cheese is golden, about 10 min. remove from oven and carefully transfer to serving platter.

image: food network

greek caponata

courtesy of: giada de laurentis, food network
submitted by: missi
serves: 4-6

- 14oz can diced tomatoes, with juice
- 2 zucchini, cut into 1" rounds
- 2 summer squash, cut into 1" rounds
- 2 tomatoes, cut into wedges
- 1 large japanese eggplant, cut into 1" rounds
- 1 red onion, peeled and cut into 1" wedges
- 1 potato, peeled and cut into 1" cubes
- 3 cloves garlic, minced
- 1/4c extra virgin olive oil
- 1-1/2tsp salt
- 1tsp freshly ground pepper
- 1 tsp dried oregano

1. preheat oven to 400.

2. pour canned tomatoes into a 3-1/2 quart baking dish and spread to cover bottom.

3. in a large bowl, combine remaining ingredients and toss. pour over canned tomatoes.

4. cover with foil and bake for 20 min.

5. remove the foil and bake for an additional 30-40 min until the edges of the vegetables are golden. serve alone or over sourdough bread for a main entree.

image: food network