I realized that I have much more to discuss when it comes to food. Therefore, I’m going to extend this food post to include a Part 2a:

For Christmas I received the Relief Society Cookbook from the Kansas City, MO chapter. For those of you who don’t know what that is, many Mormon women are part of the Relief Society, which is a big ole’ organization that helps members of the church. Everything from religious education to baby-sitting is covered under the Relief Society and my mother-in-law has been an active member all her adult life. Now before I come off sounding like a total jerk, these cookbooks (this is the third one I’ve received) do have some nice, basic, recipes. They also assist me when I want to cater to the more decadent tastes of my Mormon raised husband. Sprinkled throughout the pages are Basic Guidelines for Losing Weight, Microwave Cooking Tips, and Food Labeling Definitions. These cookbooks are also an interesting glimpse into mid-western cooking; where else can I find a recipe for Creamed Tacos, Hot Dog Casserole, and 50 different recipes for Jello salad? While flipping through it I found this recipe:

Zwiebelrahmschnitzel
Pork cutlet
Heavy whipping cream
1 env. instant onion soup mix
Cut cutlet really thin. In roasting pan, cover bottom of pan with cutlets. Sprinkle onion soup over cutlets then another layter of cutlets, sprinkle onion soup, and continue until gone. Pour the cream all over until slightly covered. Let sit in fridge for one day. Bake in 400 oven for 1 hour. Serve.

Now, while I might look at Zwiebelrahmschnitzel as stomach ache on a plate I know my husband would love this recipe. If this is an entree what is a side dish? Is it possible to overdo vegetables?

The Best Way To Eat Carrots
4 cups cooked carrots
1 c celery
1 c onion
1/2 pound of Velveeta
Bread crumbs
Butter
Dice celery and onions and saute in butter. Add to cooked carrots and melt Velveeta into hot veggies. Cover with buttered crumbs and bake 30 minutes at 350.1 c onion

HALF POUND OF VELVEETA…incredible. Again, my food snobbery is showing, I know…I suppose if you’re part of a group that does not permit alcohol or coffee then inevitably you have to find your pleasure at the bottom of a butter soaked pan. All of this is just an excuse for me to pass on this delicious Light Chocolate Chip cookie recipe I’ve been harboring for the past year:

Light Chocolate Chip Cookies
1 ¼ cups all-purpose flour
¼ tsp of baking soda
¼ tsp of salt
4 TBL (1/2 stick) unsalted butter, melted and cooled
1 large egg
2 tsp vanilla extract
1 cup packed light brown sugar
4 ounces semisweet chocolate chips (a generous ½ cup)

1) Adjust an oven rack to the middle position and heat the oven to 350 degrees. Whisk the flour, baking soda, and salt together in a medium bowl and set aside.
2) In a large bowl, whisk the butter, egg, and vanilla together. Stir in the brown sugar until smooth. Stir in the flour mixture and the chocolate chips until thoroughly combined. (I do all of this mixing in my Kitchen Aid).
3) Roll the dough into one inch balls and lay on two parchment-lined baking sheets, spaced about 2 ½ inches apart.
4) Bake the cookies, one sheet at time, until the eggs are light golden and centers are set, 9 to 11 minutes, (rotating the baking sheets halfway through baking if you feel up to it). Let the cookies cool on the baking sheet for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.

Per cookie: Cal 100; Fat 2.5 g; Sat fat 2g, Chol 15 mg; Carb 16 g; Protein 1g; Fiber 0g,; Sodium 30 mg