Hobbit Pie (Makes 3 pies)

3 sets of pastry for a two crust pie
6 Tbs oil
3 lbs mushrooms (I used baby bella)
4 cups diced onions
Salt and pepper to taste
2/3 cup flour
1 cup white wine
½ cup finely chopped parsley
2 cups cottage cheese
3 cups grated cheddar
4 eggs

Line the bottoms of three pie plates with pastry.

Heat the oil in a large skillet. Cook the onions until soft (about 5 mins). Add mushrooms and cook until they give off liquid.

Turn up the heat and add the wine. Cook for about a minute then add the flour. Remove from heat and add the cheeses. Stir well and taste. Adjust seasoning. Add the eggs and put in to the prepared pie shells.

Cover with a lovely lattice top.

Cool to room temperature if freezing.

To bake, preheat oven to 375’ and bake 40 to 50 mins or until crust is golden.

If frozen, defrost completely before baking.

~Michele Decoteau – Jan 2008/Dec 2009

Macaroon Kiss Cookies

(from the Hershey’s chocolate classics cookbook)
Makes 24 large cookies, or more if you reduce the size

1/3 cup butter, softened
3 ounces cream cheese, softened
¾ cup sugar
1 egg yolk
2 teaspoons almond extract
2 teaspoons orange juice
1 ¼ cup unsifted all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
5 cups (14-ounce package) flaked coconut
24 Hershey’s kiss chocolates, unwrapped

Cream butter, cream cheese and sugar in large mixer bowl until light and fluffy. Add egg yolk, almond extract and orange juice; beat well. Combinge flour, baking powder and salt; gradually add to creamed mixture. Stir in 3 cups of the coconut. Cover tightly; chill 1 hour or until firm enough to handle.

Divide dough into 24 balls, roll in remaining coconut. Place on ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Remove from oven; immediately press chocolate kiss on top of each cookie (I place on cookie and let the bottom melt, then push them in a bit so they stay on the cookie.) Let the chocolate cool completely before packing up cookies. These freeze well.

Mushroom Calzones

Adapted From both:
• 1,001 Low-fat Vegetarian Recipes by Sue Spitler
• Michele Decoteau’s March 2009 Casserole Club recipe

Ingredients

16 oz (2 cups) sliced or chopped mushrooms
½ c. chopped onion
2 T minced garlic
1 t. basil (dried)
1c. ricotta cheese
1 c. mozzarella cheese
2 T. parmesan cheese (I may have forgotten this in casserole club but I'm including here b/c I recommend it)
¼ c. sour cream

1 package dry hot roll mix (16 oz.)
1 ¼ c. very hot water (120 degrees)
1 tablespoon olive oil
Skim milk, to glaze

Directions
1. Preheat oven to 375 degrees

2. Spray skillet with cooking spray; heat over medium heat until hot. Add mushrooms, onion, garlic and basil to skillet. Cook, covered over medium heat until mushrooms have wilted, about 5 minutes. Cook, uncovered until vegetables are tender, 5-8 minutes.

2. Mix sautéed vegetables, cheeses and sour cream; season to taste with salt and pepper.

3. Make hot roll mix according to package directions for pizza, using 1 ¼ c. hot water and 1 T. olive oil. Divide dough into 4 equal pieces. Flatten 1 piece of dough on floured surface into 6-7-inch circle. Spoon about 2/3 c. mushroom mixture onto dough. Fold in half. Press edges of dough together and pinch. Place on lightly greased cookie sheet. Repeat with remaining dough and filling.

4. Brush tops of calzones with milk. Bake calzones at 375 degrees until browned 15-20 minutes. Let cool on a wire rack 5 minutes before serving.

NOTE: If freezing, bake at 375 degrees for 5 minutes, allow to cool completely, then place on cookie sheet lined with parchment or wax paper in freezer. Freeze completely, then place in labeled freezer bags. To bake from frozen, glaze with milk and bake on lightly greased cookie sheet in preheated 375 oven for about 40 minutes, or until golden.

Cappuccino Bites

1/3 c butter, softened
1 c packed brown sugar
2/3 c baking cocoa
1 T instant coffee
1 t baking soda
1 t cinnamon
1 egg
1/3 c vanilla yogurt
11/2 c flour
1/3 c sugar

Cream butter then blend in brown sugar, cocoa, coffee, baking soda, and cinnamon. Mix in egg whites and yogurt. Blend in flour. Place sugar in a small bowl. Drop dough by heaping teaspoonfuls into sugar. Roll into one-inch balls. Arrange two inches apart on an ungreased baking sheet. Bake at 350 for 8-10 minutes. Cool on wire rack. Makes 21/2 dozen - 3 dozen.

Apple Crisp

INGREDIENTS
Fruit Mixture:
7 apples - I used 2 macoun, 2 Cortland, and 3 Granny Smith
2 T lemon juice
1/4 C granulated sugar
1/8 C all-purpose flour
1/2 t ground cinnamon
1/4 t nutmeg

Topping:
1/2 C all-purpose flour
1/2 C granulated sugar
1/2 C light brown sugar, packed
1/2 C oats
1 t cinnamon
1/8 t nutmeg
1/2 C butter

DIRECTIONS
Preheat oven to 350 degrees F

Peel, core, and cut the apples into slices. Place apples in a large bowl and toss with rest of Fruit Mixture ingredients.

Combine Topping Ingredients. Most recipes I’ve read say to cut the butter into the mix, but I’ve always softened it in the microwave till mushy and stirred it all together.

Spread the topping (it will be chunky/crumbly) as evenly as possible on top of the apples.

Bake uncovered in oven for 30-45 minutes – until top is lightly browned and fruit is bubbly.

Note, this is also good with chopped, fresh cranberries tossed in the Fruit Mixture.