Ham and Cheese Breakfast Melt

Otherwise known as an Egg McMuffin, this conjured up memories of my days slinging fries at the golden arches. While personally, I enjoy a sausage mcmuffin with egg, (otherwise known in Mickey Dee's lingo as a "smeg") I have never been one to turn down any thing that has the words ham, cheese or melt in it. This recipe comes from the Biggest Loser pocket cookbook that is included in the workout DVD. Why would I need a workout DVD, you ask? Something to do with chocolate toffee cookies and nacho cheese dip, that's all I'm saying. Back to the recipe . . . loved it! I made the hubby's sandwich with egg whites and mine I included the yolk because I don't have the same cholesterol issues he does. :) Tasty, tasty, can't wait to make them again!

1 Thomas' light whole grain english muffin, split and toasted
1 slice (1 ounce) lean, low-sodium ham or lean canadian bacon
2 egg whites
1 slice low- or reduced fat cheddar cheese
salt and pepper to taste

Using a well buttered (or well "I can't believe its not butter" sprayed) egg ring, in a nonstick skillet over medium heat, pour egg whites into ring. Cover the pan and cook for about 3 minutes. Run a knife or spatula around the inside edge of the ring to break the egg loose, and remove the ring. Flip the egg over and cook it for about 30 seconds longer or until done. While egg is cooking, heat ham in the same skillet, its already cooked but you're just warming it up.

On one half of the warm toasted muffin, place the ham. Place the egg on top of the ham. While the egg is piping hot, lay cheese over it. Top with the remaining muffin half. Serve hot.

* Note, if you don't have an egg ring, you can use the ring from a widemouthed canning jar, sprayed with olive oil cooking spray.

*more notes! I couldn't find the exact english muffins listed here, my store only carried the Thomas multi grain english muffins, I figured as long as it wasn't the white flour muffin, I'm being healthy, right? Also, didn't have the time to scout for a lean, low sodium ham so I grabbed the hillshire farm deli sliced ham and put one slice on my muffin. And I used kraft 2% american singles. At the top of the recipe in the book, its says to make 2 at a time and save one for breakfast the next day because they reheat well. I'm not too sure about that, but would be interested in hearing from someone who actually reheated one.

Sugar Dusted Pecan Squares

From the fun "Gooseberry Patch Christmas Book #7" come these brown sugar laden beauties! The only thing is to make sure you leave ample cooling time before you powder sugar coat them. I only left myself an hour before I had to run out the door with some treats and lets just say they weren't the prettiest squares you've ever seen. When I came home and cut myself a fresh one from the pan, it was MUCH easier to handle and so the lesson we've all learned is patience makes for better looking treats. ;)

2 cups brown sugar, packed
1/2 cup plus 2 tbsp all purpose flour
1/4 tsp baking soda
2 cups chopped pecans
4 eggs
4 tbsp butter, melted
2 tsp vanilla

Preheat oven to 350
Line a 9x13 baking pan with tin foil, extending foil over ends of pan; grease foil.

Mix together brown sugar, flour, baking soda and pecans in a bowl; set aside. In a separate bowl, beat eggs; stir in melted butter. Stir in brown sugar mixture and vanilla. Pour mixture into pan. Bake for 20-25 minutes, will still look quite gooey but the middle should be more done. I went the full 25 minutes. Cool in pan COMPLETELY before lifting foil from pan. Cut into squares and dust with powdered sugar.

Chocolate Toffee Cookies

(notice my new silpat liners on the right? and also my new 3 tier cookie rack? Santa was good to me!)

Its the new year and what do I bring you? salad? something low fat/carb-free/zero calories? guess again. Its chocolatey, loaded with toffee and goes well with ice cold milk. You guessed it, the chocolate toffee cookie! They are rich, rich, rich and that is fine with me. Melanie has never led me astray yet, these are another My Kitchen Cafe hit! Make sure you use actual chopped chocolate and that you are not sneakily substituting chocolate chips. Chocolate chips, while lovely in many recipes, have wax around them to help them hold their shape and therefore, when using chocolate that is to be melted for cookies, use REAL chocolate and chop it up. And don't be grossed out because I just told you chocolate chips have wax, its a scant amount and you'll get over it. Meanwhile, start chopping!

1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound semisweet chocolate, chopped (I like the Bakers brand)
1/4 cup (1/2 stick) butter
1 3/4 cups brown sugar, (unless noted, always pack brown sugar when measuring)
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (I used Skor bars), coarsely chopped

Whisk flour, baking powder and salt together in small bowl. Place chocolate and butter in a microwave-safe bowl and heat on 50% power for two minutes. Stir and continue microwaving in one minute (50% power) increments, stirring after each minute, until chocolate and butter are melted and combined. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 3 minutes. Beat in chocolate mixture and vanilla.

Stir in flour mixture, then chopped toffee bars. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by rounded tablespoonfuls onto sheets, spacing two inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes.

Let them cool on the PAN for at least 5 minutes before you move to the RACK. they are too soft to move any earlier. :)
(Can be made 2 days ahead. Store airtight at room temperature.)