This recipe came from the wrapping of a baking pan that I am not sure I still own. Doesn't matter. The cookies are easy to make, very tasty and freeze well. And they look like this:
Chewy Fudgy Brownie Cookies:
1 box of this (or any other brownie mix you like):
1/2 cup flour
1/4 cup oil
1 egg
2 tbsp water
1 cup semi-sweet chocolate chips (if you use a chip-less brownie mix or you like extra chocolate chips and I would be suspicious of anyone who did not)
1/2 cup chopped pecans (optional and I never use, pecans are for pies not chewy fudgy brownie cookies)
Powdered sugar
In large bowl, mix brownie mix and flour. Add oil, egg and water and mix well. Add chips then nuts, if you must.
Roll dough into 1 1/2 inch balls. Roll in powdered sugar. Place 2 inches apart on greased baking sheet (or use the cool non-stick mat or parchment paper).
Bake at 350 degrees for 12 to 15 minutes or until tops of cookies begin to crack. Do not overbake. Immediately move to cooling rack. Pour big glass of milk and try to share.
Now for your healthy dinner: Fish Tacos with Low Fat Key Lime Sour Cream
The first time I had this was at Mama Kwan's in the Outerbanks. They served blackened fish with the key lime sour cream and I was hooked. I don't know how to blacken something without burning it so this is my version. I bake up some tilapia filets from either the Fresh Market or Earth Fare (the fish at Harris Teeter looks all tired.) Sprinkle with some of this, but go lightly unless you like it spicy
Bake at 375 degrees for 20 to 25 minutes (depending on how thick the fish). While fish is baking, mix up some regular, low-fat or fat-free sour cream (about 1/2 cup) with about 1 tbsp of this:
and about a teaspoon of sugar. You can add more key lime juice or sugar to taste. When fish is done, flake with fork. Get out your tortilla or soft taco (or crunchy taco) shells, add your fish, maybe some cheese, some shredded cabbage if you like, and drizzle key lime sour cream over all of it. Serve with some refried beans and a salad.
