A&M scientists: Beef brisket does the body good | Chron.com – Houston Chronicle:
Texas A&M University scientists Tuesday gave a big thumbs up to barbecued beef brisket, saying the mainstay of he-man Texas cuisine is loaded with the same type of healthy fat found in olive or canola oil.
Ben & Jerry’s – Free Cone Day:
Stop by your local Ben & Jerry’s ice cream shop tomorrow during Free Cone Day and get yours. It’s their way of thanking everyone for 30 great years. Chunky Monkey here we come! Valid 04/29/2008 only. [Thanks, Everyone!]
Visit The Bargainist for more.
My brother-in-law, Richard “Woody” Curran, is running the Boston Marathon today. Here is his progress:
Too lazy to link to the examples of this today, but, then again, the people making the arguments are too lazy to research their positions.
Pillsbury Bake-Off winner: A million-dollar cookie
Dallas Morning News | News for Dallas, Texas
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DOUBLE-DELIGHT PEANUT BUTTER COOKIES
¼ cup dry roasted peanuts, finely chopped
1/4 cup sugar
½ teaspoon ground cinnamon
½ cup creamy peanut butter
½ cup powdered sugar
1 (16.5-ounce) package Pillsbury Create ‘n Bake refrigerated peanut butter cookies, well chilled
Preheat oven to 375 F. In small bowl, mix chopped peanuts, sugar and cinnamon; set aside. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls. Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with nonstick cooking spray; press into remaining peanut mixture. Flatten each ball to ¼ -inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered. Makes 24 cookies.
PER COOKIE: Calories 150 Fat 7 g (1.5 g sat) No cholesterol Sodium 125 mg No fiber Carbohydrates 17 g Protein 3 g
SOURCE: Carolyn Gurtz, Gaithersburg, Md.
TOFFEE-BANANA BROWNIES
America’s Favorite Recipe, 2008 Pillsbury Bake-Off
1 (19.5-ounce) box Pillsbury Traditional Fudge Brownie Mix
½ cup vegetable oil
¼ cup water
3 Eggland’s Best eggs
1 ½ cups toffee bits (divided use)
1 cup macadamia nuts, chopped
2 firm ripe medium bananas, cut into ¼ -inch pieces (2 cups)
1/3 cup caramel ice cream topping
Heat oven to 350 F. Generously spray 13×9-inch pan with non-stick cooking spray. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Add 1 cup of the toffee bits, the nuts and bananas; stir just until well blended. Pour into pan. Sprinkle remaining 1/2 cup toffee bits over top. Bake 38 to 48 minutes or until center is set when lightly touched, top is slightly dry and edges just start to pull away from sides of pan. Cool completely, about 2 hours. For brownies, cut into 6 rows by 4 rows. To serve, drizzle each brownie with caramel topping. Cover and refrigerate any remaining brownies. Makes 24 brownies.
PER BROWNIE: Calories 260 Fat 15 g (3 g sat) Cholesterol 105 mg Sodium 75 mg No fiber Carbohydrates 30 g Protein 2 g
SOURCE: Gwen Beauchamp, Lancaster