Holiday Cookies 2011, Part 1

I'll fully admit it - baking is not always my favorite thing. The exactness of the measurements, the mess I make in the kitchen, the fear of leaving the food in the oven for too long and burning - it gives me some serious anxiety!

Luckily, I've realized that practice makes perfect, especially when it comes to baking cookies. Below is my favorite holiday cookie I made as presents for friends and family. It was a great, personalized touch and I'm happy I made the effort to embrace baking more! Hopefully in 2012, you will see some sweeter options in the blog. In the meantime, enjoy!

Mint M&M Cookies (adapted from Treasures from Brenda)
(makes about 40 cookies)

Ingredients

1 cup of soft butter (it is critical that it be soft)
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 tsp vanilla
2 cups regular all-purpose flour
1/2 tsp baking soda
1/8 tsp salt
9-ounce package of mint M&Ms (found at most supermarkets during the holidays)

Instructions

1. Preheat oven to 350 degrees. Grease cookie sheets
2. In a mixing bowl, cream together the butter and the sugars until light and fluffy.
3. Beat in the egg and the vanilla.
4. In another bowl, mix together flour, baking soda and salt. Add the dry ingredients to the wet ingredients and mix.
5. Stir in M&Ms
6. Using a small spoon, drop cookies of about one heaping teaspoon onto your cookie sheets, making them about two inches apart.
7. Bake for 10 to 13 minutes (mine were perfectly cooked in 11 minutes). Be sure to remove before they become too brown - they can burn quickly!
8. Cool on cooling racks and then enjoy!

Best Spinach Artichoke Dip EVER!

If there is one appetizer I am most frequently asked to make/bring to a party, it's my Spinach Artichoke Dip. It's warm, ooey, gooey, and delicious! The dip tastes really fresh, doesn't cost much, serves PLENTY and takes 20 minutes (or less!) to make. I also use the low fat variation of everything to make this dip more health conscious. Enjoy!

Spinach and Artichoke Dip
1 box of frozen spinach
1/2 cup unsalted butter
1 lb. low-fat cream cheese at room temperature

5 cloves of minced garlic (adjust to your preference...I love the garlicky taste!)

1 13.5-oz. can artichoke hearts, drained and coarsely chopped
1 8-oz.carton low-fat sour cream
8 oz. shredded low-fat mozzarella cheese
1 large round sourdough loaf (1- to 2-lb. size)
Pita or Tortilla chips for dipping

1. Microwave the spinach per the box instructions. (usually 4 minutes on high). Be sure to place in a microwaveable bowl and cover.

2. Preheat the oven to 350F.

3. Melt the butter in a nonsuck skillet over medium-low heat. Squeeze excess moisture from the spinach by using a clean kitchen towel or cheesecloth, and add to the skillet.

4. Stir in the cream cheese and garlic, and continue stirring until the cream cheese has melted.

5. Fold in the artichoke hearts, sour cream and three-fourths of the mozzarella. Allow all of the cheeses to melt.

6. Meanwhile, cut the top off the bread loaf, and, using a sharp knife, cut out the interior. Slice it into cubes for dipping or save and make into croutons.

7. Pour the cheese mixture into the bread loaf, and put the loaf on a cookie sheet. Top with the remaining mozzarella, and cover with foil. Or, you can refrigerate the loaf until it's ready to serve.

8. Bake the stuffed bread for 25-30 minutes covered. Remove the foil, and bake for about 10-15 minutes uncovered, or until the cheese is hot and bubbly and looks like the top of pizza.