Food for Thought – April 30, 2013

As I write this, we are having Dogwood winter. We have one more cold spell to go through before spring is really here to stay until summer.  That one is Blackberry winter.  It will arrive when you see the blackberries blooming. Let’s think spring as we bake these soft, chewy cookies from Angela Bailey of San Pierre, IN.

Gooey Chocolate Cookies

1 pkg. (8 oz.) cream cheese, softened

1/2 cup butter, softened

1 egg

1 tsp. vanilla extract

1 pkg. (18-1/4 oz.) chocolate cake mix

In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate two hours.

Roll rounded tablespoons of dough into balls. Place two inches apart on ungreased baking sheets. Bake at 350 degrees for 9-11 minutes, or until tops are cracked. Cool for two minutes before removing from pan to wire racks.

Yield: 4-1/2 dozen at 39 calories each.

Note: You could jazz up these cookies with a chocolate kiss in the center or substitute a different flavor cake mix.

The following recipe from Amy Williams of Fort Worth, TX also uses cake mix.

Chocolate Peanut Butter Sandwich Cookies

1/4 cup butter, softened

4 oz. cream cheese, softened

2 eggs

1 tsp. vanilla extract

1 pkg. (18-1/4 oz.) chocolate cake mix

1/4 cup all-purpose flour

Fillling:

3/4 cup creamy peanut butter

4 oz. cream cheese, softened

2-1/2 cups confectioners sugar

3 Tbsp. 2% milk

1 tsp. vanilla extract

12 miniature peanut butter cups, chopped

1) In large bowl, cream butter and cream cheese until fluffy. Beat in eggs and vanilla. Gradually add cake mix and flour and mix well.

2) Shape into 1-inch balls. Place two inches apart on ungreased baking sheets; flatten slightly. Bake at 375 degrees for 6-8 minutes, or until set. Cool for one minute before removing to wire racks; cool completely.

3) For filling, beat peanut butter and cream cheese in small bowl until fluffy. Add confectioners sugar, milk and vanilla; beat until smooth. Spread on bottoms of half of cookies; sprinkle with chopped peanut butter cups. Top with remaining cookies. Store in airtight container in refrigerator.

Yield: 2 dozen.

I leave you with this word from Psalms 4:2: “Answer when I call, my saving God. You cleared a way; show me favor; hear my prayer”.

Please send your recipes or recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]

Until next time,

Ellie