This recipe is one that I’ve been hounding my mom to share with me for a while. She used to make this for my brother and I when we were much younger and the recipe she scanned and sent me had the food splatter marks to prove its age. I do love regular shortbread cookies, don’t get me wrong, but they are usually so light and fluffy that they dissolve on the tongue in seconds and are gone. These shortbread squares have more of a brownie consistency, but with the buttery goodness of shortbread. I made the mistake of making this batch with no one else home during a day of little willpower and ended up eating the equivalent of a 1/4 cup butter over the time it takes to watch an episode of Glee. They are highly addictive. Word of advice: eat one or two and then bring the rest of the batch to work. Continue reading
Daily Archives: December 7, 2010
Instead of buying crackers or pita bread for dipping, try bagel chips for something different and tasty.
2 or 3 bagels, any kind
3 tbsp of butter or olive 0il
1/4 tsp of salt
1. Preheat oven to 325 degrees F
2. Place bagels in fridge for 30 minutes. This step isn’t necessary, although I find it helps make the bagels easier to slice thinly.
3. Slice the bagels into 1/2 – 1.4 inch slices (4-5 slices per bagel, typically).
4. Lightly butter each side of the bagel slices or drizzle with olive oil, then coat both sides with salt, to taste.
5. Place bagel slices on ungreased baking sheet for 15-20 minutes or until lightly browned. Flip part way through. Remove from oven and let cool on a wire rack.
I’m not really a dip kind of guy, unless it’s hummus or spinach-artichoke. Not that I’m incredibly health conscious, but I’ve always been suspect of the calorie or fat count of store-bought dips. Even though this dip recipe includes cream cheese and mayo, the smoked salmon in it at least makes me feel a little less guilty pleasure when partaking. This tastes great on sliced cucumbers or with cut veggies.
2 cups cream cheese (I use light cheese, in order to feel a little less guilty)
3 tbsp onion, minced
1/3 tbsp garlic powder
1/2 cup smoked salmon
1/4 cup mayonnaise (light)
2 tsp fresh dill, chopped
1. Whip cream cheese in a blender until smooth. Add remaining ingredients and blend well using a food processor or blender.
2. Cover and refrigerate for at least 4 hours before serving.