Archive for October, 2011

October 8, 2011

Creamy Herb Veggie Dip

This veggie dip is protein packed thanks to the Greek yogurt. Much healthier than your traditional mayo-based dip or dressing. It’s so cool and creamy – perfect to accompany your favorite raw veggies

Ingredients
2 cup fat-free Greek yogurt (I like Fage’s 0% – it’s the creamiest!)
1 cup fat-free sour cream
1 tsp dried chives
1 tsp dried parsley
1 tsp dill weed
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
fresh ground black pepper

Directions
In a large bowl, mix all the ingredients thoroughly. Chill for an hour before serving with fresh vegetables.
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October 5, 2011

Spicy Whole Wheat Ginger Snaps

These are amazingly soft, spicy cookies perfect for fall! They are completely made from whole wheat flour for a little added health benefit. I love having these cookies with a hot cup of coffee – yum!

Ingredients
½ cup butter
½ cup brown sugar
¼ cup honey
1 egg
½ cup molasses
2 cup whole wheat flour
1 ½ tsp baking soda
1 tsp baking powder
1 ½ tsp ground ginger
¾ tsp freshly ground nutmeg
¾ tsp cinnamon
¾ tsp cloves
¾ tsp all spice

Directions
Cream the butter, sugar, honey, egg and molasses in a large mixing bowl. In another bowl, mix the flour, baking soda, baking powder and spices thoroughly. Slowly add the dry ingredients to the wet until mixed into a nice thick dough. Chill the dough for an hour. Once chilled, roll small cookie balls into white sugar and place onto a greased cookie sheet. Bake at 350 for 10-13 minutes until the cookies have lightly golden bottoms. Don’t overcook, otherwise you’ll get hard cookies. Makes 3 dozen, 2 inch cookies.

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