Makes approximately 4 dozen cookies
Ingredients
1/2 cup unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 large egg
3/4 cup smooth peanut butter
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups crispy rice cereal (such as Rice Krispies)
1/2 cup chopped peanuts
1/2 cup strawberry jam (optional)
Directions
1.Heat oven to 375°F. Using an electric mixer set on high speed, cream the butter and sugars in a large bowl. Lower to medium speed and add the egg, peanut butter, and vanilla. Sift together the flour, baking soda, and salt. Add to the butter mixture on low speed. Beat until incorporated. Fold in the rice cereal and peanuts.
2.Form the dough into approximately 1 1/2 -inch balls. Place on parchment- or foil-lined baking sheets, 2 inches apart. Gently press the cookies with the back of a fork to create classic hatch marks. Use your thumb to create a shallow well in the center of each cookie and fill with a spoonful of jam, if desired.
3.Bake until golden brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
Saturday, April 30, 2011
Sunday, April 24, 2011
Chicken Chimichangas
1 1/2 c chicken broth
1 c uncooked long-grain rice
1/2 c red enchilada sauce
1 1/2 onion, diced, divided
6 (12 in.) flour tortillas
4 c diced cooked chicken breast, divided
1 lb Monterey Jack cheese, shredded, divided
1 (6 oz) can sliced black olives
4 c refried beans, divided
1/4 c vegetable oil
TOPPING
3 avocados, peeled and pitted
1/2 c finely chopped cilantro
2 Tbs lemon juice
3 green onions, diced
1/4 finely chopped jalapenos
1 tomato, diced
2 cups shredded lettuce
1 c sour cream
2 c shredded cheddar cheese
In a medium saucepan, combine the broth, rice, sauce and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
Meanwhile, heat tortillas in a large skillet.
When rice mixture is ready, spoon equal amounts of the following onto each tortilla: chicken, shredded jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filing from spilling over.
Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
To serve: in a medium bowl combine the avocados, cilantro, lemon juice, green onions, jalapeños, and tomatoes. Mash together. Place shredded lettuce on platter, top with chimichangas, avocado mix, sour cream and shredded cheddar cheese.
Serves 6
1 c uncooked long-grain rice
1/2 c red enchilada sauce
1 1/2 onion, diced, divided
6 (12 in.) flour tortillas
4 c diced cooked chicken breast, divided
1 lb Monterey Jack cheese, shredded, divided
1 (6 oz) can sliced black olives
4 c refried beans, divided
1/4 c vegetable oil
TOPPING
3 avocados, peeled and pitted
1/2 c finely chopped cilantro
2 Tbs lemon juice
3 green onions, diced
1/4 finely chopped jalapenos
1 tomato, diced
2 cups shredded lettuce
1 c sour cream
2 c shredded cheddar cheese
In a medium saucepan, combine the broth, rice, sauce and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
Meanwhile, heat tortillas in a large skillet.
When rice mixture is ready, spoon equal amounts of the following onto each tortilla: chicken, shredded jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filing from spilling over.
Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
To serve: in a medium bowl combine the avocados, cilantro, lemon juice, green onions, jalapeños, and tomatoes. Mash together. Place shredded lettuce on platter, top with chimichangas, avocado mix, sour cream and shredded cheddar cheese.
Serves 6
Green Bean Bake, revisited
my sister gave me this, modified from BH&G Nov. 2005
1 large sweet onion, cut into 1 inch wedges (can use white, yellow or red)
1/4 c cooking oil
3 Tbsp packed brown sugar
2 lb fresh or frozen whole green beans, trimmed
6 oz baby portobello or button mushrooms, halved
2 Tbsp olive oil
1 Tbsp soy sauce
2 Tbsp balsamic vinegar
6 oz softened cream cheese or goat cheese
2 to 3 Tbsp milk
In a large skillet cook onions, covered, in hot oil over medium-low heat for 13 to 15 minutes or until onions are tender. Uncover; add brown sugar. Cook and stir over medium-high heat for 3 to 5 minutes or until onions are golden and caramelized. Set aside.
Preheat oven to 400 degrees.
In a large saucepan cook green beans, covered, in a small amount of boiling water for 3 minutes. Drain.
In a 3-qt baking dish combine green beans and mushrooms. Combine olive oil, soy sauce, and balsamic vinegar. Pour over vegetables, tossing to coat. Roast for 15 to 20 minutes, stirring once, until crisp tender.
Meanwhile, in a medium mixing bowl beat together cheese and milk with an electric mixer on medium speed. Spoon cheese in lengthwise mounds along center of baking dish. Top with caramelized onions.
Return to oven; heat 5 to 8 minutes or until cheese and onions are heated thru.
Makes 10 to 12 servings.
To make ahead, prepare onions as directed. Refrigerate until ready to assemble. Prepared vegetables and mushrooms as directed; refrigerate until ready to assemble. Remove onions and vegs from refrigerator 30 minutes before using.
To reheat, assemble dish as directed, omitting cheese mixture. Heat in a 400 degree oven for 30 minutes. The last 5 minutes of baking time, spook cheese mixture over onions.
1 large sweet onion, cut into 1 inch wedges (can use white, yellow or red)
1/4 c cooking oil
3 Tbsp packed brown sugar
2 lb fresh or frozen whole green beans, trimmed
6 oz baby portobello or button mushrooms, halved
2 Tbsp olive oil
1 Tbsp soy sauce
2 Tbsp balsamic vinegar
6 oz softened cream cheese or goat cheese
2 to 3 Tbsp milk
In a large skillet cook onions, covered, in hot oil over medium-low heat for 13 to 15 minutes or until onions are tender. Uncover; add brown sugar. Cook and stir over medium-high heat for 3 to 5 minutes or until onions are golden and caramelized. Set aside.
Preheat oven to 400 degrees.
In a large saucepan cook green beans, covered, in a small amount of boiling water for 3 minutes. Drain.
In a 3-qt baking dish combine green beans and mushrooms. Combine olive oil, soy sauce, and balsamic vinegar. Pour over vegetables, tossing to coat. Roast for 15 to 20 minutes, stirring once, until crisp tender.
Meanwhile, in a medium mixing bowl beat together cheese and milk with an electric mixer on medium speed. Spoon cheese in lengthwise mounds along center of baking dish. Top with caramelized onions.
Return to oven; heat 5 to 8 minutes or until cheese and onions are heated thru.
Makes 10 to 12 servings.
To make ahead, prepare onions as directed. Refrigerate until ready to assemble. Prepared vegetables and mushrooms as directed; refrigerate until ready to assemble. Remove onions and vegs from refrigerator 30 minutes before using.
To reheat, assemble dish as directed, omitting cheese mixture. Heat in a 400 degree oven for 30 minutes. The last 5 minutes of baking time, spook cheese mixture over onions.
Creamy Chicken & Biscuits
1 tsp oil
12 oz boneless, skinless chicken thighs, cut bite-size
1 c baby carrots, halved lengthwise
8 oz sliced mushrooms
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 1/3 c milk
1 Tbsp Dijon mustard
1 c bisquick
3 Tbsp chopped dill
1/3 c frozen peas
3 scallions, sliced
Heat oven to 400 degrees. Heat oil in an 11 to 12 inch skillet. Add chicken and cook over medium high heat, stirring often, 3 minutes or until lightly browned.
Stir in carrots and mushrooms. Cover and cook 5 minutes, stirring occasionally, until mushrooms release some of their liquid and carrots are almost crisp-tender.
Stir in soup, 1 cup of the milk and the mustard until blended. Bring to a simmer.
Meanwhile, mix baking mix, 1 Tbsp of the dill and the remaining 1/3 c milk in a small bowl until blended.
Stir in remaining 2 Tbsp dill, the peas and scallions into skillet. Remove from heat. Place in prepared casserole dish, and spoon 8 dollops (about 1 Tbsp each) biscuit dough on top.
Bake 15 to 20 minutes or until biscuits are golden and cooked thru.
Serves 6
Alternate:
omit mushrooms
Add 1-2 Tbsp water to skillet when adding the carrots.
Use regular (refrigerated) biscuits to top
12 oz boneless, skinless chicken thighs, cut bite-size
1 c baby carrots, halved lengthwise
8 oz sliced mushrooms
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 1/3 c milk
1 Tbsp Dijon mustard
1 c bisquick
3 Tbsp chopped dill
1/3 c frozen peas
3 scallions, sliced
Heat oven to 400 degrees. Heat oil in an 11 to 12 inch skillet. Add chicken and cook over medium high heat, stirring often, 3 minutes or until lightly browned.
Stir in carrots and mushrooms. Cover and cook 5 minutes, stirring occasionally, until mushrooms release some of their liquid and carrots are almost crisp-tender.
Stir in soup, 1 cup of the milk and the mustard until blended. Bring to a simmer.
Meanwhile, mix baking mix, 1 Tbsp of the dill and the remaining 1/3 c milk in a small bowl until blended.
Stir in remaining 2 Tbsp dill, the peas and scallions into skillet. Remove from heat. Place in prepared casserole dish, and spoon 8 dollops (about 1 Tbsp each) biscuit dough on top.
Bake 15 to 20 minutes or until biscuits are golden and cooked thru.
Serves 6
Alternate:
omit mushrooms
Add 1-2 Tbsp water to skillet when adding the carrots.
Use regular (refrigerated) biscuits to top
Cheesy Meat Loaf
modifed from Williams Sonoma Kitchen
4 Tbs extra-virgin olive oil
1 carrots, cut in to 1/4" dice
2 celery stalks, cut into 1/4" dice
1 onion, cut into 1/4" dice
3 garlic cloves, minced
2 1/4 c fresh bread crumbs
1/3 cup beef broth
1 Tbs plus 1/4 c minced fresh flat-leaf parsley
2 oz mozzarella cheese, shredded, plus 6 oz cut into 1/2" cubes
salt and pepper to taste
2 lb ground beef
2 eggs, lightly beaten
1/2 tsp thyme
Mashed potatoes for serving
Preheat oven to 350 degrees. Coat bottom of roaster with 1 Tbs oil.
In deep saute pan over medium-high heat, warm 2 Tbs oil. Saute carrots, celery and onion 8-10 minutes. Add garlic; saute 1 minute. cool 10 minutes.
In bowl, combine 1 1/2 cups bread crumbs and 1/3 cup broth; soak 5 minutes. In another bowl, combine 3/4 c bread crumbs, 1 Tbs parsley, 1 Tbs oil. shredded cheese, salt and pepper.
In large bowl, mix beef, soaked crumbs, vegetable mixture, eggs, 1/4 c parsley, thyme, cubed cheese, salt and pepper. Transfer to prepared pan; shape into 10" by 5" loaf. Cover top and sides with cheese-bread crumb mixture. Bake about 1 hour 10 minutes.
Serve with mashed potatoes.
Serves 8
4 Tbs extra-virgin olive oil
1 carrots, cut in to 1/4" dice
2 celery stalks, cut into 1/4" dice
1 onion, cut into 1/4" dice
3 garlic cloves, minced
2 1/4 c fresh bread crumbs
1/3 cup beef broth
1 Tbs plus 1/4 c minced fresh flat-leaf parsley
2 oz mozzarella cheese, shredded, plus 6 oz cut into 1/2" cubes
salt and pepper to taste
2 lb ground beef
2 eggs, lightly beaten
1/2 tsp thyme
Mashed potatoes for serving
Preheat oven to 350 degrees. Coat bottom of roaster with 1 Tbs oil.
In deep saute pan over medium-high heat, warm 2 Tbs oil. Saute carrots, celery and onion 8-10 minutes. Add garlic; saute 1 minute. cool 10 minutes.
In bowl, combine 1 1/2 cups bread crumbs and 1/3 cup broth; soak 5 minutes. In another bowl, combine 3/4 c bread crumbs, 1 Tbs parsley, 1 Tbs oil. shredded cheese, salt and pepper.
In large bowl, mix beef, soaked crumbs, vegetable mixture, eggs, 1/4 c parsley, thyme, cubed cheese, salt and pepper. Transfer to prepared pan; shape into 10" by 5" loaf. Cover top and sides with cheese-bread crumb mixture. Bake about 1 hour 10 minutes.
Serve with mashed potatoes.
Serves 8
Asian braised pork with cucumber salad
from Woman's Day April 2011
1/4 c soy sauce
1/2 tsp ground allspice
1/4 to 1/2 tsp crushed red pepper
1/4 c plus 1/ Tbsp brown sugar
1 2in. piece fresh ginger, half thinly sliced and half grated
2 1/2 lb boneless pork shoulder, trimmed and cut into 2in. pieces
1 c. long grain white rice
1/4 c rice vinegar
Kosher salt and pepper
1 seedless cucumber, thinly sliced into half-moons
1/4 sweet onion, thinly sliced
In a 5-6 qt slow cooker, combine the soy sauce, allspice, red pepper, 1/4 c of the brown sugar and the sliced ginger. Add the pork and toss to coat. Cover and cook until the meat is tender, on low for 7 to 8 hours or on high for 5 to 6 hours.
Thirty minutes before serving, cook the rice according to package directions.
In a large bowl, whisk together the vinegar, the remaining Tbsp brown sugar, the grated ginger, and the 1/4 each salt and pepper. Add the cucumber and onion and toss to combine.
Spoon the pork over the rice and serve with the cucumber salad.
1/4 c soy sauce
1/2 tsp ground allspice
1/4 to 1/2 tsp crushed red pepper
1/4 c plus 1/ Tbsp brown sugar
1 2in. piece fresh ginger, half thinly sliced and half grated
2 1/2 lb boneless pork shoulder, trimmed and cut into 2in. pieces
1 c. long grain white rice
1/4 c rice vinegar
Kosher salt and pepper
1 seedless cucumber, thinly sliced into half-moons
1/4 sweet onion, thinly sliced
In a 5-6 qt slow cooker, combine the soy sauce, allspice, red pepper, 1/4 c of the brown sugar and the sliced ginger. Add the pork and toss to coat. Cover and cook until the meat is tender, on low for 7 to 8 hours or on high for 5 to 6 hours.
Thirty minutes before serving, cook the rice according to package directions.
In a large bowl, whisk together the vinegar, the remaining Tbsp brown sugar, the grated ginger, and the 1/4 each salt and pepper. Add the cucumber and onion and toss to combine.
Spoon the pork over the rice and serve with the cucumber salad.
Spaghetti Pie
8 oz spaghetti/linguine
2 Tbsp butter
1/4 c parmesan cheese
2 well-beaten eggs
1 c cottage cheese or sour cream
1 lb Italian sausage
1/2 c chopped green onion
1/3 c chopped green pepper
1 6-oz can tomato paste
1 tsp sugar
1 tsp dried oregano, crushed
1/2 tsp garlic salt
4 oz shredded mozzarella cheese
1 c. water
Cook pasta according to package. Drain, stir in butter, parmesan cheese, and beaten eggs with hot pasta. Turn into a crust in buttered 10-in pie plate. Spread cottage cheese or sour cream over bottom of spaghetti crust.
In skillet cook sausage, onion, green pepper until meat is browned. Drain off fat. Stir in tomato paste, water, sugar and seasonings, heat thru.
Turn meat mixture into spaghetti crust. Bake uncovered in 350 degree oven for 25 minutes. Sprinkle cheese on top. Bake 5 minutes longer or until cheese melts or is bubbly. Allow to sit 5 minutes.
Serves 6-8
2 Tbsp butter
1/4 c parmesan cheese
2 well-beaten eggs
1 c cottage cheese or sour cream
1 lb Italian sausage
1/2 c chopped green onion
1/3 c chopped green pepper
1 6-oz can tomato paste
1 tsp sugar
1 tsp dried oregano, crushed
1/2 tsp garlic salt
4 oz shredded mozzarella cheese
1 c. water
Cook pasta according to package. Drain, stir in butter, parmesan cheese, and beaten eggs with hot pasta. Turn into a crust in buttered 10-in pie plate. Spread cottage cheese or sour cream over bottom of spaghetti crust.
In skillet cook sausage, onion, green pepper until meat is browned. Drain off fat. Stir in tomato paste, water, sugar and seasonings, heat thru.
Turn meat mixture into spaghetti crust. Bake uncovered in 350 degree oven for 25 minutes. Sprinkle cheese on top. Bake 5 minutes longer or until cheese melts or is bubbly. Allow to sit 5 minutes.
Serves 6-8
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