Easy Fudgy Blossoms

Hey! Search no more...

I know you are looking for a quick and easy, last minute Halloween treat to whip up before Friday.

*SCREECH* Stop looking it's HERE!

Here is a very quick, insanely easy and intensely fudgy treat.  Suitable for Halloween or any holiday depending how you top it
PROMISE!

Easy Fudgy Blossoms
or Evil Witch's Hats
created by JennyMac's Lipsmack
published on Allrecipes.com

Ingredients:

1 box of chocolate cake mix (I used a dark chocolate variety-use what you prefer)
1-15 oz can pumpkin puree (NOT pumpkin pie mix)
1/2 c. mini chocolate chips
Dark Chocolate Hershey Kisses or any variety you prefer or nuts or BOTH


Directions:

1. Preheat oven to 350 degrees. 

2. Place chocolate cake mix in a bowl. Add pumpkin puree and mini chips. 

3. Mix well. Rubbing the mixture on the sides of the bowl to ensure there are no 'pockets' of dry mix. 

4. Line cookie sheet with parchment paper. 

5. Using a small cookie scooper put 12 scoops on parchment. You will fill two sheets and can still fit a couple of extra in between each scoop, they won't spread much. 

6. Bake for 15 minutes. 

7. Place sheets on cooling rack and place either a kiss or nut of choice on center and gently push. When cool, the cookie will hold the centered treat just fine.

Baker's Notes:

1.  I call these Evil Witch's Hat, because they are so moist and fudgy, you will think that they gotta be bad for you.  Nope, no oil, no egg.  They are dark so let everyone else think they are evil so that leaves more for you.

2.  ADDED BONUS!!! Kids can eat these and they will be getting some squash or veggies into their little tummies. *rubbing hands*  BWAHAHAHAHAHA! So now YOU are Evil but in a good way.

3.  You can store these in a tin because they have so much moisture you won't worry about them drying out. You can use the orange candy corn kisses to amp up the Halloween factor if you want. Or one of those new MEGA M&M's in the center....maybe for Christmas?

4. Published on Allrecipes.com!!!

 

Enjoy! I did!

Cheesy Beef Lasagna

Hi Everyone!
Clearly, I have been spending WAAAYYY too much time with my new breakfast sandwich maker.   It is the bomb but I need to get back to some blogging, right?  Well, if I can be honest I stopped blogging mainly because I was doing (still am) Nutri System.  Kinda difficult to be making all these luscious recipes AND trying to lose weight.  So far lost 45 pounds, yet it is still is a struggle only because my husband is NOT needing to lose weight that I have to prepare dinner for him and/or us. It's very complicated...regardless onto what I made this weekend.

For this month of October, I tried a recipe provided by Allrecipes.com sponsored by PAM®.  I was glad to take this on because I use PAM® A LOT.  When you are on a diet plan that wants you to eat virtually no FAT, then I use PAM® every time I cook.  I always used it whether on a diet or not. The Allrecipe Ambassador Allstars had a nice long list of recipes to choose from and since I had many of the ingredients for Lasagna and the weather is starting to turn cold, this was an ideal choice.

Lasagna recipes are funny....some people have the only ONE family recipe they use and none other and others try different ones all the time.  Other than a white lasagna or veggie one.  Are they really THAT different?  Phhffftt.... I think that a basic meat lasagna and it's prep is pretty standard.

HOWEVER-

This one was particularly attractive because you DON'T BOIL THE NOODLES!  Yay!!!!  Just so you know....whether you use the regular noodle to boil or the special noodles that say NO BOIL....it's all the same.  You never have to boil them.  I find a lot of people don't know this.

Use what you got, it doesn't matter.  However fresh pasta (if you can find lasagna noodles in your freezer section of the grocery) are THE BOMB!  The following is the recipe I used and for your entertainment at the bottom of the recipe I will add all the little tips and tricks I do to make my lasagna making easier (I am a Family and Consumer Science teacher in case you forgot, so I have a plethora of fun tips and tricks!)

Cheesy Beef Lasagna
-recipe from Allrecipes.com
JennyMac's Lipsmack adapted changes below

PAM® Original No-Stick Cooking Spray
1 1/2 cups part-skim ricotta cheese
1/3 cup water, divided
3 tablespoons chopped fresh Italian (flat-leaf) parsley
1/2 teaspoon ground black pepper, divided
1 1/2 pounds ground chuck beef (80% lean)
3/4 cup chopped yellow onion
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 tablespoons finely chopped garlic
2 (14.5 ounce) cans Hunt's® Petite Diced Tomatoes, undrained
2 1/2 cups Hunt's® Tomato Sauce
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper flakes
9 dry lasagna noodles, uncooked
2 1/2 cups shredded part-skim mozzarella cheese
1 cup Kraft® Grated Parmesan Cheese

 1. Preheat oven to 350 degrees F. Spray 13x9-inch glass baking dish with PAM® cooking spray. Combine ricotta cheese, 2 tablespoons water, parsley and 1/4 teaspoon black pepper in small bowl; set aside.

 2. Heat large skillet over medium-high heat. Add beef and onion; sprinkle with Italian seasoning, salt and remaining 1/4 teaspoon black pepper. Cook 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant. Drain. Add undrained tomatoes, tomato sauce, remaining water, vinegar and red pepper flakes to skillet. Reduce heat and simmer 10 minutes, stirring occasionally.

 3. Assemble lasagna by spreading about 1 cup meat sauce over bottom of dish. Place 3 dry noodles over sauce, top with 2 cups meat sauce, half of ricotta mixture, 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Repeat layers, ending with a layer of noodles topped with remaining sauce and remaining mozzarella and Parmesan cheeses.

 4. Spray underside of aluminum foil with PAM® cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake 15 minutes more or until cheese melts and sauce is bubbly. Let stand 15 minutes before serving.

Cook's Notes:
1. First, are you going to eat this today, tomorrow or next month.  Crucial information.  Making today, spray your favorite (suggested deep dish) 9X13 pan.  Making tomorrow, spray.  BUT, if you are making for later to FREEZE, then line your favorite pan with foil, then spray with PAM.  Make your lasagna and FREEZE.  After two days of it finally being rock hard remove the lasagna from the pan with the foil so you can reuse your favorite 9X13 pan.  Why would you hold a pan hostage in the freezer like that?  Use foil and pop it out when it's frozen. Easy peasy!

2.  Ricotta cheese- 3 types, Nonfat, part skim and whole fat.  Use what you need.  If on a dietary restriction or trying to cut the fat in your diet....do whatever you NEED, don't be a slave to what a recipe dictates!  Make it so it works for YOU!  I choose part skim and I didn't use water because I used a beaten egg to help firm it up a bit.  I used a 1/4 cup liquid egg stuff it has no fat to help on the calorie content as well. As for parsley, use what you have...either dried or fresh.  I still had some from the garden this summer but use dried if that is all you have got.

3.  Beef and onion.  I used 1 pound 95% fat beef and 3 hot italian sausages and one whole onion.  GEEZ, it's a one pan meal here!  I am gonna use one whole onion....I don't have to time to peel, chop and MEASURE out 3/4 cup of onion.  I felt crazy enough to throw in the last poblano pepper from our garden too.  No crime in adding more veggies!  What is your SPICE/HEAT capacity?  As for the 3 hot italian sausages, one poblano that 1/4 tsp. hot pepper flakes did not ZING up the lasagna enough for my husband.  His only complaint was that this needed more ZIP.  I am the one with the higher tolerance for spicy foods so coming from HIM that means something.  So add more hot pepper flakes if you need to...I was trying to keep it calm for K-man and he said it was lacking so punch it up if you want.  Just taste it...you will know.

4.  Assembling the lasagna- I felt weird putting 1 cup of sauce down first but it needs it....you are using DRY noodles....so do it.  Those DRY puppies need something to slurp up and make them soft, so don't be stingy. However I did not put 3 noodles but 4!!!  It was too much exposed lasagna layers to do it that way even though I know they will expand...but they won't expand straight across perfectly separating my layers!!!  So I had plenty to spare so I went rogue and did 4 per layer.  I also wet them.  Start the absorption please!  As for the cheese I used 3 cheeses.  The recipe said CHEESY Beef Lasagna.  Two cheeses weren't cheesy enough for me.  I like the meltability of Monterey Jack cheese as opposed to the stringy-ness of the Mozzarella and the potent tang of the Parmesan.  I wanted to make my own blend.  I added an additional cup of Monterey Jack to the Mozzarella and parmesan.

5.  I sprayed the foil and covered and put it in the fridge for the next day.  I never make a lasagna and eat it the same day.  I think my lasagna tastes better this way.  Of course the cooking time will be twice as long heating it up stone cold as opposed to warm from the preparation.  All the seasonings, and herbs and garlic all just co-mingle and be better the first day....rather as leftovers when everything had time to 'sit'.  The next day, preheat your oven bake for 1 and 1/2 until bubble with foil and NO CHEESE.  Remove foil and add remaining cheese.  Bake for 15 minutes until all melted and bubbly.  Put in your garlic bread to toast.....and let it stand for another 15 minutes (this is a must!) I don't care how hungry you are and if the kids are chanting and banging their forks on the table.  The lasagna needs to set or you will not get a piece like this...

See?  No sauce running all over or cheese oozing out.  It's a must!  Just a simple spinach salad on the side.  And look at how swollen these noodles get?!

The noodle were swelling practically over the handle on the glass dish.  SO use a deep dish pan if you have one.  If not....put a cookie sheet under the dish just in case.  We will have it again tonight for dinner then the rest must go wrapped up as individual servings in the freezer.  Yes, the husband K-man has a two day limit to all leftovers.  Back when I was single, this was my lunch and dinner for a WEEK!
#AllstarsPAM

Enjoy, we did!

New Toy

I have a new toy and a confession....

My name is Jenny Saunders and I am addict.  

I am addicted to utensils, gadgets, gizmos and other fun unique appliances. Other than your usual electric mixer, blender and food processor....I own immersion blender, 2 crock pots, mini chopper, 2 waffle makers, George Forman 5 in 1, toaster oven, air popper, Chop Wizard, 12 pc. Genius Nicer Dicer, tortilla maker, Jack LeLann's Juiceman, Cotton Candy Maker, Sno-cone maker, S'more maker (so many more I can't remember what is in the drawer) and my latest acquisition....

Hamilton Beach Breakfast Sandwich Maker.  Found it on Amazon.com for only 16.99.  Don't know why they are $19-$33 now.  It came in a plain brown box not like the ones you see all pretty with their product on the outside.  Perhaps that is why.  It was sent in this box from HB for Amazon.  I guess the pretty pictured box cost $4-$16 depending on who you get it from.  I do make a lot of breakfast sandwiches for K-man.  Since I have received it last week I have made 5 sandwiches.  4 for K-man, one for me.  It's very petite and I really like it!!!

When you heat up the maker, you get out your needed items, english muffin, meat/sausage/bacon, cheese slice, egg/egg beaters, toothpick and non-stick spray.

When the green light come on you spray the surfaces with Pam.
1.  Place the bottom muffin on the lower area and on top of the muffin your meat of choice and cheese. 
2.  Lower the upper section and place your whole egg (pierce the egg yolk with toothpick), scrambled egg or egg beater product. Season as you like, top with remaining muffin and close maker. 
3.  In 4-5 minutes it's done.  Slide the hinged middle plate out to the for the egg to drop below to the bottom layer.
4.  Lift bottom ring to reveal your stacked Breakfast sandwich, remove with a non-metal turner.

The above pictured is our "snow day breakfast" of bacon with provolone and whole egg.  Last weekend, since I am doing Nutri System currently I made for lunch with Arnold Sandwich Thins (100 cal), Morningstar Farms Sausage (64 cal), slice FF cheese (31 cal), 1/4c egg beaters (30 cal) and Mrs. Dash.  Not too bad for 225 cal when most NS products are 250 cal.  You do have to trim away some of the bread since these "thins" are wider to get it to fit.  It was pretty good for a lower fat/calorie sandwich. 
You can also make these with deli meats and the cooked egg for a sandwich for lunch.
This little product does help in some areas when it comes to dishes.  No toaster or oven, no bowl or whisk (using the egg product), we always have cooked bacon that I bake on weekends to use during the week for K-man (you can use the pre-cooked bacon from the grocery or deli meat).  The rings totally lift out for easy cleaning, wipe off the cooking surfaces on the maker and ZING....all done.  My new addition to the family will fit nicely in my cabinet between the air popper and blender. 

HEY! Be proud that I did not purchase the breakfast sandwich maker cookbook that Amazon suggested I buy with this maker.  That is another addiction that I am trying to wean off of.....

This was not an assignment from any program or website, no company sent me this for free to endorse.  It was just me, JennyMac who found something new and fun and wanted to share it with you!

PLEASE! Feel free to comment and tell me the gadgets and gizmos you have like this or JUST ask me what other products I didn't list that I have or kicked to the curb.....I have no shame....


Sammich Anyone?

Kick'N Chicken with Mango Salsa

Ooooohhhh, you're gonna like today's post.

Our second recipe to make this month for Allrecipes.com Allstars was Sweet and Spicy Salmon with Grapefruit Salsa. Unfortunately since that recipe was not possible I opted for another recipe from Mazola® Corn Oil.  Aside from chicken being one of our favorite proteins but I really enjoy the "sweet and savory" combination.  This recipe rings some bells.

This recipe came at a good time.  Remember the big rain Los Angeles was having before the Oscars?  That same Monster storm swept across the US and pounded our eastern area with SNOW.  One the day it was supposed to hit...it started to drizzle and I cranked up the grill before the snow developed from the rain.  Best snow day ever GRILLIN'!

Kick'N Chicken with Mango Salsa 
from Allrecipes and Mazola®

4 (4 ounce) boneless, skinless chicken breasts

2 tablespoons chicken seasoning

1/4 cup Mazola® Corn Oil

3 tablespoons fresh lemon or lime juice

Mango Pepper Salsa:

2 cups diced fresh mango

1 cup diced red bell pepper

3 tablespoons minced red onion

1 tablespoon fresh lemon or lime juice

2 tablespoons minced fresh cilantro

Salt and pepper to taste

1. Preheat grill to medium heat, or between 350 degrees to 450 degrees F.
2. Trim excess fat from chicken, rinse and pat dry. If necessary, pound chicken to 1/2-inch thickness. Place chicken into a 1-gallon size resealable plastic bag. Add seasoning, oil and lemon juice to the bag. Seal bag and turn to thoroughly coat chicken.
3. Grill chicken over direct high heat for 6 to 8 minutes. Turn chicken and continue to cook for 6 to 8 minutes until cooked through. Transfer to a serving plate.
4. Combine salsa ingredients in a bowl; stir and season to taste with salt and pepper. (Can be made up to 8 hours ahead and refrigerated until ready to serve.)
5. Top grilled chicken with mango salsa and serve immediately.


Cook's Notes:
1. I bought two regular organic breasts.  They were almost about 8 oz. apiece.  I sliced them in half horizontally. If you buy the breasts that are already sliced thinly keep in mind...they will cook QUICKLY.
2.  My husband prefers thighs and I cooked four breasts and several thighs.  I didn't follow the amount of the chicken seasoning because I spread out all the chicken and just seasoned away my favorite Mrs. Dash Southwest Chipotle Seasoning.
3.  I used 3 mangoes, half red pepper and two thick slices of red onion, chopped.  I don't chop and measure things like fruit and veggies.  I don't want a 1/4 cup of anything leftover until I have a use for it.  This salsa provided enough for two dinners for two.

I am an Allrecipes Allstar brand ambassador (a voluntary position) and I'm not compensated for my work with Allrecipes.com.  Products received from the advertiser are only used for experienced-based reviews on Jenny Mac's LipSmack.  The reviews, content, and opinions expressed in this blog are purely the sole opinions of JennyMac.  To learn more about the Allrecipes Allstars program visit, Allrecipes Allstars.

#AllstarsMazola®

LipSmack this,

Pork Carnitas with Cilantro Tomatillo Sauce

Tasty Time! 
Plus-  New Season of Fun with recipe exploration as a AllRecipes.com Ambassadors AllStar.
This month's Sponsor is with Mazola® Corn Oil 

I have never made carnitas before.  Eaten them plenty.  When I saw the recipe said "pork shoulder" I remember seeing it in the store but I recall making barbecue with either ribs or butt portions.  Our store did not have any out.  I asked for a pound and they were happy to oblige.  The cost of it was rather inexpensive too!
My husband and I are taking a new outlook on eating.  I am currently doing NutriSystem to get my health back on track and my husband (who is a very athletic cyclist) is enjoying eating more vegetables because there are more now in the house instead of breads and cookies and cakes.  Lucky for me my cholesterol level is under the radar but cooking more veggies with heart-healthy Mazola® Corn Oil can help.  Click here for more recipes using Mazola!

Pork Carnitas with Cilantro Tomatillo Sauce 
from Allrecipes

1 pound pork shoulder

2 tablespoons Mazola® Corn Oil

1/4 cup chopped onions

1/2 teaspoon Spice Islands® Garlic Powder

1 tablespoon Spice Islands® Chili Powder

1/4 teaspoon Spice Islands® Chipotle Chile Powder

2 tomatillos, finely chopped

1/2 cup finely chopped tomatoes

1/4 cup coarsely chopped fresh cilantro

4 corn tortillas

1.  Cut pork into 1 inch cubes; season with salt and pepper. Heat oil in large skillet or Dutch oven. Add pork, onions, garlic powder, chili powder and chipotle chile powder; saute 3 to 5 minutes to brown the meat.
2.  Add enough water to barely cover pork. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 45 minutes or until liquid has evaporated.
3.  Combine chopped tomatillos, tomatoes and cilantro in a small bowl.
4. Place an equal amount of pork on each tortilla. Top with tomatillo salsa.


Cook's Notes:
1.  I found the pork shoulder was marbled with plenty of fat.  I think in the future I would  cut off some of the fat to reduce the fat rendering.  It was swimming in fat when it was done.
2.  I find a lot of people do not like the flavor of cilantro.  I admit, it took me a long time to appreciate it.  I suggest chopping the leaves finely and add a little bit to develop it's taste.  Making this without cilantro really would be a crime.  Cilantro adds a lot of flavor....ease your way into it.
3.  I personally added more onions and green peppers to AMP up the veggies content to make this more heart healthy.

I am an Allrecipes Allstar brand ambassador (a voluntary position) and I'm not compensated for my work with Allrecipes.com.  Products received from the advertiser are only used for experienced-based reviews on Jenny Mac's LipSmack.  The reviews, content, and opinions expressed in this blog are purely the sole opinions of JennyMac.  To learn more about the Allrecipes Allstars program visit, Allrecipes Allstars.
#AllstarsMazola

LipSmack this,

Beef Empanadas

 Here is my 3rd and last Goya recipe for this month of August.  We were also supposed to do a beef recipe from "Beef, It's what for dinner" council.  August is a really busy month with me going back to the classroom so I did a beef recipe with my Goya product.  Knocking out two and one.  So this last one, I really wanted to see if I could find the Goya "Discos" or the puff pastry circles to make Empanadas.  Luckily at my second attempt at a Safeway that seemed to have lots of Goya on their shelves...I tried my luck in the freezer to look for the dough and SCORE!!! I scooped up two.  I stay away from recipes most times that have you make your own doughs.  I just don't have the time or patience for it anymore.  When I saw that Goya made its own dough for Empanadas I had to see if I could find it and so happy I did.
Allrecipes had only one empanada recipe from Goya and in true JennyMac fashion I tweaked it:

-I did not use all their prepared seasonings and such.  I was fearful of it being too salty,
-None of the seasonings (Sazon Goya and Goya Soffrito) were included in my box of goodies so I wasn't going to go out and buy them.
-I added a non-traditional food in it, (K-man doesn't like olives) sweet potato.
-I did NOT FRY them.

Beef and Sweet Potato Empanadas
by JennyMac Lipsmack on Allrecipes.com

1/2 pound ground beef

1/2 medium yellow onion, finely chopped

1 medium sweet potato, peeled and cubed

1/4 cup Goya Tomato Sauce

1 Tbsp. Adobo seasoning

1 teaspoon Minced Garlic

1/2 teaspoon Dried Oregano

Ground Black Pepper, to taste

1 (14 ounce) package Goya Discos (yellow or white), thawed

About 1/4 c. Oil, for cooking and brushing

Preheat oven to 400 degrees.  Heat about 1 tbsp. oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Remove and put to side.  Put another tbsp of oil and onions and sweet potato in the already heated pan. Cook until soft, about 10 minutes. Stir in tomato sauce, adobo, garlic, oregano and black pepper and add the ground beef back into the pan mixture. Taste for seasoning

On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.

Line cookie sheet with either a silpat or parchment.  Brush with oil.  Place 12 empanadas on sheet and brush with oil.  Place in preheated oven and bake for 15 minutes.  Turn empanadas over and bake for another 5 minutes or until both sides are golden brown.

This is the second time I took a classically FRIED recipe and baked it (I also bake egg rolls now instead of deep frying them) and the dough comes out just as crispy as though it was fried and so little oil is being absorbed by doing this.  

I AM GOING TO GO BACK AND BUY MORE OF THESE DOUGH DISKS....SO CONVENIENT AND THEY WERE AWESOME!!!

All in all, the Goya products were top notch and I used them before, so it was a no-brainer to me about using them.  Also we like to eat beef here so a double  assignment of making a beef recipes wasn't to difficult since we eat it at least twice a week.  It was fun taking a beef recipe and creating a new filling and using a new Goya product.  This was a good month for food from Allrecipes Allstars.

Enjoy!

Cheesy Chicken and Yellow Rice

Time for my second Goya Recipe review.  I find that I really have to play with rice when it comes to K-man.  He is not a fan of plain rice at all and any flavored rice has to be really good for him to finish what is on his plate. 

My tweak on this recipe was adding a little cream of chicken soup.  That made this a winner to K-man.  Clean plate. 

I also didn't want to mix all the veggies and chicken in with the rice because K-man likes to have his food somewhat separate.  Although, personally I don't care K-man perhaps thinks he gets more of a variety through eating a bite of the chicken and pepper then the rice.  Not rice coated chicken and peppers.  It's not like he is OCD and the chicken can't touch the vegetables and the rice can't touch them either.  He's not THAT bad! 

All in all, I felt this was a pretty good recipe and would do it again.

Cheesy Chicken and Yellow Rice
by Goya on Allrecipes.com

1 (8 ounce) box GOYA® Yellow Rice

2 medium tomatoes, cored, seeded, and finely chopped

2 tablespoons GOYA® Extra Virgin Olive Oil, divided

1 pound boneless, skinless chicken breasts, cut in 3/4-inch pieces

GOYA® Adobo All-Purpose Seasoning with Pepper, to

taste

1 medium green bell pepper, chopped

1/2 medium onion, chopped

1/2 cup shredded Cheddar cheese

 

In small saucepan over medium heat, bring 2 cups water to boil. Add contents of yellow rice mix, tomatoes and 1 tbsp. oil; return water to boil. Reduce heat to low. Cook, covered, until water is absorbed and rice is tender, about 25 minutes.

Meanwhile, heat remaining oil in medium skillet over medium-high heat. Season chicken with Adobo. Cook chicken until golden brown, about 5 minutes. Add bell peppers and onions to skillet. Cook, stirring, until vegetables are soft and chicken is cooked through, about 10 minutes more; remove from heat.

In skillet with cooked chicken, stir in cooked rice until combined. Mix in cheese, stirring until melted. Serve warm. (I did not stir in my rice with chicken as shown above but you can do what pleases you most)

Cook's notes:  I added 1/2 cup cream of chicken soup in with the step with the cheese and it made the rice so much creamier!

Chipotle Cheeseburgers

This month for my Allrecipes Allstars assignment we are working with Goya.  I have used Goya many times and have been very pleased with their products.  Even though I got a lovely box of free products....I would still sing their praises.  One of my first recipes I did was Chipotle Cheeseburgers.  It was very tasty.
Of course since this was dinner and there was no daylight my picture looks nothing like their beautiful picture on AR.  They added a big onion slice, tomato and lettuce.  We kept it simple because we wanted to really taste the burger to see if it was flavored enough.  Even without making the chipotle mayo (an extra task for you to do to make this burger) it stood out on it's own.  I sliced my burger in half and tried it both ways.  So I you want extra steps with high flavor/heat....go for it.  But without the special mayo it was still awesome.

Chipotle Cheeseburger
from GOYA on allrecipes.com

1/4 cup Goya Mayonnaise

1 chipotle pepper from a can of Goya

Chipotle Peppers in Adobo Sauce, finely

chopped

1/4 cup sauce from a can of Goya

Chipotle Chiles in Adobo Sauce

3 tablespoons Goya Minced Garlic,

divided

1 tablespoon finely chopped fresh

cilantro

Goya Adobo All-Purpose Seasoning, to

taste

2 pounds ground beef (80% lean)

1 teaspoon Goya Vegetable Oil

6 slices Cheddar cheese

6 hamburger buns

6 (1/4 inch thick) slices red onions

6 (1/2 inch thick) slices tomatoes

6 lettuce leaves

 

1.	In medium bowl, stir together mayonnaise, 1 tbsp. chipotle sauce, 1 tsp. garlic, cilantro and adobo; cover and refrigerate until ready to use.
2.	In large bowl, gently mix together beef, chopped chipotle, 3 tbsp. chipotle sauce, remaining garlic and adobo until combined. Divide meat into 6 portions; form into 1 inch-thick patties. (Take care not to over-handle meat or else it will toughen).
3.	Prepare grill to medium-high heat, grease with oil (or heat oil in medium skillet over medium-high heat). Cook burgers, flipping once, until charred and cooked to desired doneness (about 12 minutes total for medium rare). Add cheese to patties about 5 minutes before taking them off grill.
4.	To assemble, divide patties evenly among bottom buns; top with onion slice, tomato slice, lettuce and top bun spread with reserved chipotle mayonnaise.

 

Southwestern Egg Rolls with Cilantro Dipping Sauce

This month the Allrecipes Allstars Ambassadors received Herdez® Cooking Sauces.  I got the Classic Chipotle and Roasted Pasilla Chile. The Chipotle one has definitely got some ZING.  I felt it was best suited for the recipe I came up with.  I have had a few versions of different restaurants Southwestern Egg Rolls and I used the corn and black bean salad from my Grocery deli as a shortcut so I wouldn't have to do all the chopping. AND these are BAKED not FRIED!!!  Double Score.  I created a Cilantro sauce to help cool the sting from the Chipotle or to just add another layer of flavor.

Southwestern Egg Rolls with Cilantro Dipping Sauce
by JennyMac's LipSmack

1 lb ground beef
1 jar Herdez® Classic Chipotle Mexican Cooking Sauce
2 green onions, chopped
1 cup corn and black bean salad (or see note to make own)
1 pkg. egg roll wrappers
1 egg, beaten with 1 tsp. water
oil for coating
Cilantro Sauce:
1/2 c. chopped cilantro
2 green onions, chopped
1/4 cup sour cream
1/4 cup mayonnaise
salt and pepper to taste
1.  Preheat oven to 375 degrees
2.  Brown ground beef with green onion.
3.  Add Herdez® Classic Chipotle Mexican Cooking Sauce and cook until reduced. Set aside to cool.
4.  Add Corn and Black Bean Salad (a mixture of yellow corn, black beans, chopped red pepper, green pepper, onions and lime juice.
5.  Put one egg roll wrapper on cutting board. Turn, so it's a DIAMOND not SQUARE. Coat edges with beaten egg with basting brush.  Place 1-2 Tbsp of mixture on bottom of Diamond.  Fold up bottom point to just cover the mixture. Fold over each side (should resemble an open envelope).  Now roll up fold to the top tip of that "envelope/diamond"  Use fingers to press edges so egg can start the wrapper edges to stick to itself.
6.  Brush each egg roll with oil of choice.
7.  Bake for 10-15 until golden.
8.  While baking put cilantro, sour cream, onions, mayo in a food processor.  Blend until smooth.
9.  Serve cilantro dipping sauce with egg rolls for cool finish to with the ZIP of the Herdez® Chipotle Cooking Sauce.

Cook's Notes:
To make your own Corn Salad: 
Corn and Black Bean Salad can be found in your in your grocery store's Deli, perhaps near the potato salad?  If not, don't worry.  You can use canned or frozen corn.  Drain a can of black beans.  Chop up one red, one green pepper and one onion.  Squeeze one lime on chopped stuff. Mix it all up.  Reserve 1 to 1-1/2 cups of salad to put in your beef with Herdez®.  Eat the remainder of your salad another time or as a side.

These were a keeper!  I was shocked K-man loved the cilantro sauce.  No everyone is a FAN of cilantro.  I know it took me awhile to develop a taste for it.  I swore K-man was gonna ask for Ranch instead.  I believe the word he used was "Killer".  I'll take it.

Caliente!

Chicken a la Mexican

I make this little dish at least 3-4 times a month.  It's very versatile hence it's generic name.  It could have been Chicken tacos but why make you think you have to eat it with a shell/bread?  It's not a casserole because usually that has some kind of rice or pasta.  I named it Chicken a la Mexican because it's got Mexican type spices, peppers and onions.  But here is the fun part. You decide how/where you want it.  Put it on soft tortillas with shredded cheese.  Or put a giant spoonful on rice or pasta.  Top it with cheese or sour cream or both.  Put it on crushed tortilla chip on a green salad.  Slop it in a long crusty sub roll....Have you figured out how you want yours yet?


Chicken a la Mexican
a JennyMacLipsmack creation

4 chicken boneless chicken breasts, cut into strips
1 red bell pepper cut into strips
1 yellow bell pepper cut into strips
1-2 jalapeno peppers cut into very thin strips
1 large onion, sliced, rings separated
1-15 oz can fire-roasted tomatoes
cilantro for topping/garnish
oil for coating pan
shredded cheese, optional
sour cream, optional
Chicken seasoning:
1 Tbsp cumin
1 Tbsp chile powder
1 tsp. garlic powder
1 tsp. pepper
1 tsp. salt

1.  Sliced chicken into strips, coat with seasonings, set aside.
2.  Slice and prep all veggies.
3.  Heat pan medium high with oil of choice about 2 Tbsp.
4.  When pan is hot start with chicken and constantly stir with wooden spoon.
5.  When chicken is half pink and white (about half cooked) add sliced veggies and tomatoes.
6.  Keep cooking until chicken it totally cooked through and no pink remains.
7.  Serve on soft flour tortillas, rice, pasta or sub rolls or a pupusa (as seen below)

Cook's Notes:
1.   Feel free to add a whole green pepper instead of jalapeno if you can't stand the heat.
2.  Feel free to use a pre-prepared Mexican seasoning that is your favorite.  I won't mind.
3.  Taste while you cook to add more of something.  I didn't add on the list an ingredient I don't know if you have available.  I found some Smokey chipotle dried peppers at Home Goods.  I better start looking to see where I can find more.  They are smokey and spicy.  I love them.  But I didn't want you to not make this because you couldn't find them.

K-man smiles real big when he sees this dinner.  He always puts his on a soft flour tortilla.  I prefer the corniness of the tortilla chips on a salad is my favorite.  If you have pre made pupusas in your ethnic section, this is a great topping as well.  Find yours!

Fiesta!

Beefaroni/Sausaroni

One of my assignments as an Allrecipes.com Brand Ambassador was to take a ground beef recipe and change it using Johnsonville Sausage.  All righty!! Don't need to ask me twice!
I know the picture is not stupendous but it was nighttime, it was dinnertime and we were hungry- nuff said.

This recipe was for Beefaroni.  Ground beef, tomato sauce, cheese and pasta. Being JennyMac who is notorious for playing with food.  I did some tweaks.  Those ingredients was just TOO boring.  I had to add some onions.  Double onions.  Raw onions in the mix and French's Onions on top.  It was great!  Of course if you are a fan of Johnsonville and have a FB page, try Johnsonville Kitchens- its another source of recipes plus this way you get a more open forum of things people are doing/sharing.

Now since this is a tweak, I will put the original recipe and provide the link to Allrecipes - following it I put my notes.  Here is a link to my customized Sausaroni recipe.

Beefaroni
from Allrecipes.com

1 pound ground beef
2 cups shredded Cheddar cheese
2 (15 ounce) cans tomato sauce
2 tablespoons butter
1 (16 ounce) package uncooked elbow macaroni
salt and pepper to taste

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring frequently, until evenly browned. Drain.
3. While the ground beef is cooking, bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and stir in butter. Transfer to a large casserole dish, and mix in the ground beef, tomato sauce, and Cheddar cheese. Sprinkle a little salt and pepper over the top.
4. Bake uncovered for 30 minutes in the preheated oven, or until heated through and bubbly.

Cook's Notes:
1.  Substitute one package of Johnsonville Sausage, I used HOT Italian.
2.  I added half chopped RAW onion to step 3.  We wanted the onion with a little bit more bite....not faded and mooshy.
3.  I added salt and pepper and 1 tsp. garlic powder to the whole mix not just on top.
4.  I sprinkled half a container (about 1 cup) of French's Fried Onion on top for the last 5 minutes of cooking.
5.  Next time I will do this half tomato sauce and half diced tomatoes!
6.  Added BONUS!  Did you know that they make CORN ELBOW pasta for those who are GLUTEN FREE?

I am sure your KIDS would love this.  Using the mild or sweet sausage I am sure would be good,  not sure hot your kids can take it.  I am so used to HEAT that my tongue may be OFF.  lol  Serve with a salad and garlic bread. 

YUM!

Family Secret Meatballs and Sauce

I don't think I told you but I was accepted in a little fun program called Allrecipes Allstars.  I have been a member of the web page Allrecipes.com for years.  Sheesh, back in those days they had many sites.  Cookierecipes.com, Maindishrecipes.com, Christmasrecipes.com....there were tons....then they wised up and condensed.  Long story short....they are a place where people like me can post or look up recipes that are TRIED and TRUE.  All the members post their own pictures of how it turned out (if they want)...tons of reviews, suggestions, videos....I've been a member for 13 years.
So I see a FB friend post about this program where you do fun stuff each month they assign.  Sounded like fun AND would give me something to do on my own blog.
This month one of the activities we could do was to select a 'faceless' (no picture) recipe on allrecipes.com and give it try in our kitchen, review it and provide a picture.  Completion would be 3 faceless....or do more if you so desired.
The first one I did not like much.  It was OK, even though I took a picture of it....to start my AR CRED. lol  It was Lemon-Dijon Grilled Chicken. I was not thrilled about it and my review said as such.  Eh.  It needed some herbs.  Too much honey as well.  Ok next recipe....

YAY!  Winner!  I wondered why someone would put a Secret Family Recipe online...I guess we are now at the time in our lives when there are no more secrets anymore....everything good or bad goes on the Internet.  Well HONEY....this is one of those GOOD things to put out there.  Awesome stuff.  These were called Secret Family Meatballs and Sauce.  These are an appetizer kinda thing.  One person pictured theirs on a bed of spaghetti....um, not seeing that.  The sauce has ketchup, onion, vinegar, Worcestershire sauce.....not an Italian thing.  Are people eating BBQ on spaghetti now?   We ate these with a salad and some homemade jalapeno mac and cheese and garlic bread.  I can't wait for the leftovers tomorrow!

Here is the recipe to look over, however the link above is easier to print from if you like:

2 pounds ground beef
3/4 cup rolled oats
6 tablespoons chopped sweet onion (such as a Walla Walla)
1 cup milk
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 1/2 cups ketchup
3 tablespoons Worcestershire sauce
3 tablespoons white sugar
4 1/2 tablespoons chopped sweet onion (such as a Walla Walla)
4 1/2 tablespoons apple cider vinegar
3/4 cup water

1.  Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Mix together the ground beef, rolled oats, 6 tablespoons of sweet onion, milk, salt, and black pepper until thoroughly combined. Roll the mixture into 2-inch meatballs, and place meatballs into the prepared baking dish.
3. In a bowl, mix the ketchup, Worcestershire sauce, sugar, 4 1/2 tablespoons of sweet onion, apple cider vinegar, and water until the sugar has dissolved, and pour the sauce evenly over the meatballs.
4. Bake the meatballs and sauce in the preheated oven until the sauce is bubbling and thickened and the meatballs are no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C).


Delish!

Flourless Almond Cake (Gluten Free!)

The holidays killed me and it's been a struggle to get back to my Paleo lifestyle.  But I swear that bread and sugar is like a crack to me....lol....Anyhow, I saw this cake recipe and had to try it.  I tweaked it a bit and it really turned out awesome.

Flourless Almond Cake
adapted by Jenny Mac's Lipsmack

1 1/2 cups whole almonds, toasted
5 large eggs, at room temperature, separated 1/2 cup honey
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt

Topping: 
Peach Preserves
1/4 cup almonds, toasted (they used sliced, I had only slivered ones to use up.)

1.  Preheat oven to 350°F. Coat a 9-inch cake pan with cooking spray. Line the bottom with parchment paper and spray the paper. (they suggested a springform, I used a regular cake pan with the parchment  and it popped right out).
2.  Beat 5 egg whites in large bowl with the electric hand mixer on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (they said to not over whip which will cause it to sink).
3.  Process whole almonds in a food processor or blender until finely ground. Beat 5 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an hand mixer. Add the ground almonds and beat on low until combined.
4.  Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
5.  Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Cake should pull from the sides and be easy to pop out of pan.
6.  To serve, glaze the top of the cake with peach preserves (or whatever you have available or more honey) and sprinkle with toasted almonds.

Cook's Notes:

1. I loved how lightly sweet this was.  Not a sickening sweet like some Paleo stuff can be.  When you think about the 1/2 cup honey and how the cake sliced into 6 pieces...that is Tbsp and 1/2 of honey.  The topping is ridiculously thin (just to make the almonds on top stick really.).

2.  I've noticed something....I read alot about food 'stuff'.  I've been a Diet Coke drinker my WHOLE life.  Never a regular soda has touched my lips (unless by a careless server mixed up my drink order with my husband).  They say...Sugar Free drinks are just as bad....for it still makes your body crave sugar.  At work, I drink nothing but seltzer water.  I have no cravings and will make cookies with the club after school, no desire to eat them.  However when I go home I will allow myself a diet coke (trying to taper off) and will notice I am hunting around after dinner for something sweet....I really think there is something to this theory.  I am beginning to see this....OH HOW CAN I GIVE UP my FRESCA, DIET COKE and CRYSTAL LIGHT??  The TORTURE!!!

3.  Very light and spongy.  Great for breakfast too.  I passed some out to my Paleo Pals at work....still waiting on their opinion!

Enjoy!

Sriracha Deviled Eggs

Happy Super Bowl Weekend Kids!I have a fun and easy recipe for you.  If you'd like to change up a familiar recipe for your Super Bowl food tomorrow here's a nice recipe I created.

Sriracha Deviled Eggs
created by JennyMac's Lipsmack

12 hard boiled eggs
2-3 Tbsp of mayonnaisse
2-3 Tbsp of Sriracha
1/8 tsp of dry mustard
salt to taste
cayenne to taste
smoked paprika

Split your hard boiled eggs and remove the yolks.  Here's a fun tip if you choose to try it....place all your yolks in a ziploc bag.  Arrange your whites on a pretty plate.  Close the ziploc and smush all your yolks in the bag until no more chunks.  Add the mayo and sriracha, salt and cayenne (I left the measurements for you to taste and add more or less to your liking).  Taste and make adjustments.  Squeeze out air from bag and close again.  Cut hole on bottom bag about 3/4 inch.  Squeeze most of yolks to bottom of bag.  Squeeze out yolks into eggs.  Use a little pulsing squeeze to get the 'rippled' affect on your yolks as seen on mine.  Top with smoked paprika.  Serve to hungry guests.  Stand Back!

Cooks Notes:
1.  How picky are you?  Some days I am picky about my food some days I could care less.  The boiling and hoping of are they cooked enough or are they over cooked I am tired of the stress of that.  The peeling of the eggs...ugh.  Fresh eggs are NOT to be used for hard-boiled eggs.  The membrane takes out chunks and it makes your eggs look awful.  Hard to believe the older the eggs the better.  I guess fresh is out since you need air between the white and membrane to easily peel eggs.  ANYWAY- my point....do you realize they have already hard boiled eggs in your local grocery?  Yes, they do!  However....they are little more rubbery for my taste.  You own boiled ones are much more soft and delicate.  But if you have a husband who is crazy for deviled eggs....his craziness just may over rule his taste in soft vs. rubbery eggs.  LOL.
Just thought I'd share that with you.

Since my Redskins couldn't make it this year.  I will put a Shout out to our neighbors the RAVENS!  We'll be rooting for you this year!


Enjoy!

Hmmm, is it worth it?

I know when you are hungry or having a craving for something you see on a blog, TV or Pinterest- not all that you want is right down the street.  Heck, I have Georgetown Cupcakes right across the river and even though I watch every episode and own both of their books....I still have not ventured.  I really avoid driving in DC at all costs.  I know I could take the metro but have you seen their long lines in front?....Anyhow....(paleo posting pals- stop reading now)
I decided to splurge and see was ordering from Carlo's Bakery worth it?  Like DC cupcakes, I watch all Buddy's shows, I own all of his DVD's (my students love them) and I have all his books.  UM, not taking a special vacation to HOBOKEN for some baked goods.  They have talked about going 'global' on the show and now with a large factory in Lackawanna, they finally started their delivery of their baked goods (some goods, not all). 
They are offering cookie trays, biscotti, rugelach and crumb cake.  All of which can withstand TRAVEL.  I can't see their flaky 'lobster tails' or cannoli being thrown in a Fed Ex truck.  I wasn't interested in the cookies (hello, we just finished the holidays) or the biscotti.  It was either the rugelach or crumb cake.  I like both but which.  I remembered printing off many a crumb cake recipe for it was not being published in his books.  I ordered the crumb cake, not thinking it was right before the holidays.  I realize that cake delivery was risky.  OMG all those crumbs....they are gonna be a hot mess.  It's going to be expensive.  Any cake delivered days after it's baking can't be as good as picking it up right from the store.  Online it said it would be made Monday or Christmas Eve but not sent until the day after Christmas.  Okay....perhaps I should wait....but what if I have 'drop-in' guests?.....It came today.
I immediately thought about the CRUMBS....eww would these be a HOT mess?  I opened the box and found the LARGE BUBBLE wrap.  Their was no room for the cake to bounce around in its box.  After I lifted the bubble wrap. I see the whole cake is sealed in plastic.  No one GOLF BALL sized CRUMB was out of place!







I closed up the box.  I'll try it for breakfast with an awesome cup of coffee.  I think I made it for an hour and said "What the hell?"  I cut into it.  If you are anything like me...when you cut into something baked you HOPE for stuff to fall.  Ohhh taste test!  I put it on a plate and took a forkful...um, ok.  I thought buying an Entennmann's crumb cake from the grocery would be softer.  The receipt tells you to go to their website for 'care instructions'.....This is essential.  I did not go but I did what my instincts told me.  All things taste better warm.  I nuked it for 30 seconds in the microwave. WOW....Huge difference!...Now I was singing and wiggling in my chair as I ate this.  It cost 29.99 online and with 2 day Fed Ex delivery it came to 41.99 (2 day delivery is your only option smack in the middle of a holiday, normally it's overnight, they provide you a schedule)

Here my picture of my slice made on Monday, sent on Wednesday, arrived on Friday.









This is a picture of Buddy's crumb cake from his webpage. I am SURE is it was freshly baked and the picture taken shortly afterward.  It looks all soft and fluffy.  You can tell that a cake that has been traveling sure does 'settle'.  This is what is written about the CARE Instructions:

"When you receive your crumb cake it is wrapped to maintain freshness and can be enjoyed immediately.
Store crumb cake at room temperature in covered container
Crumb cake should last about 5 days if covered properly
Freezing
Place crumb cake in freezer with plastic wrapper on.
When defrosting remove plastic wrapper, defrost until crumbs on top are soft (about 1 hour at room temperature)
Reheating
To reheat remove outer plastic wrapper and place into a preheated 350 degree oven for 5 minutes or 30 seconds on high in a microwave oven (exactly what I did!)
NOTE: Crumb cake can be reheated in paper tray

Buddy recommends reheating....as there is nothing like a warm crumb cake!" (this is HUGE!)

So, you have a decision to make.  Is it worth it to YOU?  To me....40 bucks can be the going rate for any upscale cake in our area.  Was it worth it to me?  Hell yeah, I love Buddy....this is the closest of a 'piece' of him I probably will ever get. LOOLOLOLOLOLL.  Would I buy it again?  Yes....but now I'd like to try the rugelach for I KNOW they have tons more moisture due to the preserves rolled in the dough.  I am excited to try it again.  So if you love crumb cake and don't have a problem forking out 40 bucks for a quality Crumb Cake, get one.  If anything, if you have Cake Boss fans in the family...it would make for fun conversation during a gathering!  I say go for it!

Who wants to eat CAKE?

Ooey Gooey Chocolate Mint Crackles

If you want a sweet treat before the holidays that is easy to make.  Here is your recipe!!  These are soft, moist and taste just like a Girl Scout Thin Mint Cookie.  Not Paleo....but these can be your 'cheat' or think of the kids or visitors who would enjoy them.

Ooey Gooey Chocolate Mint Crackle Cookies
by JennyMac's Lipsmack

1 (8-ounce) cream cheese, softened
1 stick butter, softened
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
1/4 cup unsweetened cocoa
1 cup andes candies (I used the bag of them already chopped in the pink and white candy cane-you can use the green one and chop yourself)
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F.
 In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract.
Beat in the cake mix and cocoa.
Add in the chopped Andes Candies.
Roll the into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes.
The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Cook's Notes:
I came across one last cookie forgotten in the Holiday tins.  It was STILL soft.  SNARF.  Gone.   No one died eating a week old cookie.  LOL



Merry Christmas to you and yours!

Paleo Snickerdoodles and a Surprise?

I am on my holiday cookie treat making adventure.  It's an adventure because there is NO SUGAR and no FLOUR....aka Paleo Holiday Treats!  WOOHOO!!!
I am posting my Snickerdoodle Recipe first and a warning!  It's fun....once you get over the scary part....First recipe then explanation...lol.

Paleo Snickerdoodle Cookies
by JennyMac's Lipsmack

1/2 c. almond butter (I used sunbutter-part of the surprise)
1/2 c. coconut oil
1/2 c. maple syrup
2 eggs
1 Tbsp. vanilla
2 c. almond flour
1 tsp. baking soda (second part of the surprise?)
2 tsp. cinnamon
2 Tbsp. truvia
2 Tbsp cinnamon

1.  Beat together almond butter, shortening, syrup, eggs, and vanilla until smooth.
2.  Combine flour, soda, and 2 teaspoons cinnamon in a separate bowl.
3.  Slowly add dry mixture until combined with wet mixture.
4.  Mixture will be wet and sticky, drop tablespoons several inches apart (8 per cookie sheet) and use a circular motion to spread cookie out into a flat disk, about a 1/2 inch thick, onto parchment covered cookie sheet.
5.  In a separate bowl, combine sugar and cinnamon then sprinkle over cookies.
6.  Bake cookies at 375 for 8-10 minutes or until golden brown on the edges, centers should be slightly wet but will be spongy and bounce back if you press on them.
Now read on for the SURPRISE?!?

Baker's Notes:
1.   I made these they are spongy....ok, no worries they won't get dried out too soon.  I turned one over and it looked funny.  I shrugged it off but I kept looking underneath the cookies as they were cooling....'why are they looking funny?'  
I finally opened one up.  This is what I found....

Perfect for the HOLIDAYS!!!  Green Interior.  Or St Patrick's Day...What the heck is going on....GREEN?  Never in my life has this happened to me and I have a Cookie club after school for 15 years and NEVER seen a green interior in a cookie.  So I googled it.
2.  Phew, nothing evil.  Apparently it has to do with the alkalinity of the sunflower seeds and especially the use of baking soda.  Here's a link to more.
Problem solved if you don't use Sunbutter but in fact use Almond Butter.  It's what I had on hand so I used it.  Freaky scary if you don't know why it's happening...but if you take the time to research it....it's safe, no need to throw out perfectly good cookies.  Tomorrow will be fun when I give them to my Paleo Pals....

Stay Tuned for more Paleo Treats:
Chocolate Truffles
Chocolate Mint Truffles
Apple Caveman Bars

And two NON Paleo Chocolate Mint cookies for Neolithic cookie Eaters!


Enjoy!