Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

from Real Simple Magazine

time 40 minutes

yield 48 cookies

category Desserts

cuisine Halloween

ingredients

1.5 c all-purpose flour

1 t baking soda

1/2 t salt

1/2 c (1 stick) unsalted butter, at room temperature

3/4 c dark brown sugar

1/2 c granulated sugar

1 large egg

1 t vanilla extract

1 12-oz package small peanut butter cups, coarsely chopped

directions

1. Heat oven to 375 degrees F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.

2. Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.

3. Drop tablespoon-sized mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12-15 minutes. Transfer to a baking rack to cool.

notes: • Butter and sugars mixed together don't really get creamy, so just mix well instead.

• For enhanced peanut butter taste, buy an additional bag of peanut butter cups and place one in the center of each cookie and press down slightly.

Good for Halloween

Lamb Ragu with Mint

Lamb Ragu with Mint

from Giada de Laurentiis

time 45 minutes

yield 4 servings

category Lamb

cuisine Italian

ingredients

1 lb rigatoni pasta

2 T olive oil

2 shallots, chopped

1 clove garlic, minced

1.5 lbs ground lamb

1/2 t salt

1/4 t pepper

1 c red wine

4 c marinara sauce, store-bought or home made

1/2 c fresh mint leaves, torn

1/2 c ricotta cheese

directions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain pasta.

2. Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine is reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.

NOTE: Also good with beef and a nice green salad.

Chicken Broccoli Rice Casserole

Chicken Broccoli Rice Casserole

category Chicken

cuisine American

ingredients

1 package chicken tenders

2 cups of cooked rice

20 oz. of frozen broccoli cuts or chopped brocolli, steamed

8 oz sharp chedder cheese, shredded

1 can mushroom soup

8 oz parmesan or similar, shredded

1 bunch chopped scallions

directions

1. Cook chicken in white wine, remove from heat.

2. Combine all ingredients in a large bowl. Mix throughly

3. Place in 9x13 baking dish and bake at 350 for 45 minutes or until golden brown and crispy on top

Hungarian Nut Cookies (from: Cooking 3-2-1)

 

Hungarian Nut Cookies

 

Ingredients

1. 2 cups hazelnuts or walnuts
2. 2 large egg whites
3. 1 packed cup brown sugar

Directions

1. Preheat oven to 350
2. In food processor, pulse nuts until coarsely chopped
3. Place egg whites in a bowl with a pinch of salt
4. Beat egg whites until they just begin to stiffen
5. Add rbown sugar and beat until stiff peaks form (mixture should be very thick and glossy -- almost taffylike)
6. Carefully fold in chopped nuts with a flexible rubber spatula
7. Line a baking sheet with parchament paper or sil-pat
8. Drop heaping tablespoons of batter onto baking sheet
9. Bake for 22 minutes or until dark beige and firm

Search, share, and cook your recipes on Mac OS X with SousChef!

Christina's Kiwi Muffins

 

Kiwi Berry Muffins

 

Ingredients

1. 3/4 c kiwis, chopped and drained (about 3 kiwis)
2. 1/3 c butter, softened
3. 1/3 c sugar
4. 1 egg
5. 2 c flour
6. 3 t baking powder

Directions

1. Line 12 muffin cups with paper liners, or grease wells with softened butter. Preheat the oven to 325 degrees F.
2. In a large bowl, combine butter and sugar. Beat at medium speed until well mixed (1-2 minutes). Add egg; continue beating, scraping bowl often, until well mixed.
3. In a medium bowl, sift together baking powder and flour. Add flour mixture to wet ingredients and stir just until blended.
4. Fold in kiwis. Divide the batter among the prepared muffin cups.
5. Bake for 25-30 minutes or until lightly browned and a tester inserted into the center comes out with no crumbs attached.
6. Cool for 10 minutes and remove from pan.

Search, share, and cook your recipes on Mac OS X with SousChef!

 

Uncle Dan's Chocolate Zucchini Cake

 

Ingredients

1. Cooking spray and Flour for coating the pan
2. 1 large zucchini
3. 1 package of Devil's Food Cake Mixed spice
4. 1/2 c milk
5. 1 tsp lemon juice
6. 1/2 c vegetable oil
7. 3 eggs
8. 1 teaspoon vanilla extract
9. 2 teaspoon cinnamon
10. 2 c semi-sweet chocolate chips

Directions

1. Place rack in center of oven and preheat to 350
2. LIghtly spray oil and flour 9 x 13" glass baking dish
3. Peel zucchini and grate (yield: approx 2 cups)
4. Combine milk and lemon juice
5. Combine cake mix, milk & lemon juice mixture, oil, eggs, vanilla and cinnamon in large bowl
6. Blend until mixed. Should be a creamy, thick mixture
7. Add zucchini to cake mix. Fold in with spatula.
8. Pour cake mix into baking dish.
9. Sprinkly chocolate chips on top of cake
10. Put in oven and bake for 38-42 minutes or until done

Search, share, and cook your recipes on Mac OS X with SousChef!

 

Squash and Goat Cheese Toasts

 

Ingredients

1. 2 Squash (Patty Pan)
2. 20 fresh sage leaves
3. 4 slices goat cheese
4. 4 slices toast
5. Extra virgin olive oil

Directions

1. Slice each Squash into 4, 1/2 inch thick rounds
2. Saute sage leaves in olive oil until crispy
3. Place 1 slice of goat cheese on each piece of toast
4. Remove sage leaves from pan and evenly distribute on top of goat cheese
5. Saute squash rounds in the same olive oil you sauted the sage in
6. Cook squash until tender
7. Remove from oil and place squash rounds on top of sage & goat cheese

Search, share, and cook your recipes on Mac OS X with SousChef!

Mushroom and Aspraagus Medley

 

Mushroom and Asparagus Medley

 

Ingredients

1. 2 large Portabella mushroom caps, cut into chunks
2. 1/ 2 c asparagus, cut into chunks
3. 2 tbs extra virgin olive oil
4. 1 tsp garlic
5. 4 tb white wine

Directions

1. Heat olive oil, garlic and white wine in sauce pan
2. Add mushrooms and stir frequently
3. Cook mushrooms for 2-3 minutes
4. Add asparagus
5. Cook for 5-8 minutes or until asparagus is firm but not crunchy

Search, share, and cook your recipes on Mac OS X with SousChef!

Vegetable Pizza

 

Ingredients

1. Pillsbury Pizza crust
2. 1/2 c chopped asparagus
3. 1 can artichoke hearts
4. 1/4 c black olives, sliced
5. 1 TB minced garlic
6. 1/2 c crumbled feta cheese

Directions

1. Preheat oven to 400 degrees
2. Chop asparagus into 1/4 inch pieces
3. Rinse artichoke hearts so that they are not soaked in the oil
4. Slice artichoke hearts lengthwise (about 4 slices per heart)
5. Unroll pizza dough onto cookie sheet
6. Rub garlic onto dough
7. Sprinkle asparagus, artichoke hearts and olives evenly over dough
8. Sprinkle feta cheese on top
9. Bake for 10-12 minutes or until crust is golden brown

Search, share, and cook your recipes on Mac OS X with SousChef!

 

Chicken and Vegetable Quesadillas

 

Ingredients

1. 1 TB extra virgin olive oil
2. 1 large onion, chopped
3. 8 oz fresh vegetable (asparagus, mushrooms, broccoli, corn, etc)
4. 3 cloves garlic, minced (or 1 tsp pre-minced garlic)
5. 2 cooked, chopped chicken breasts (or 2 c cooked shrimp, beef, pork)
6. 1.5 tsp chili powder
7. 1 tsp oregano
8. 1 tsp oregano
9. 2 c fresh baby spinach leaves, sliced
10. salt to taste
11. pepper to taste
12. 4 10-inch tortillas
13. 1 c shredded Mexican cheese

Directions

1. Heat oil in large skillet over medium heat
2. Add onions and vegetable and saute until the vegetables are cooked through
3. Add the garlic and cook for 1 more minute
4. Add chicken and spices and stir until all spices are incorporated
5. Add spinach, salt and pepper and cook until spinach is wilted (about 2 minutes)
6. Preheat oven to 500 degrees
7. Coat baking sheet with cooking spray
8. Lay down 2 tortillas and put 1/4 c cheese on each tortilla
9. Spoon chicken and vegetable mixture onto torilllas, dividing evenly (there should be extra mixture)
10. Put 1/4 c more cheese on each quesidilla
11. Top each quesidilla with a tortilla
12. Bake for 5 minutes
13. Serve with salsa and sour cream

Search, share, and cook your recipes on Mac OS X with SousChef!

Apple Zeppole with Cinnamon Whipped Cream -- chef: Giada de Laurentiis

 

Apple Zeppole with Cinnamon Whipped Cream

 

Ingredients

1. 1 large apple, peeled and grated (about 1 1/2 cups)
2. 1/4 cup sugar
3. 1 stick butter
4. 1/4 teaspoon salt
5. 1/2 cup water
6. 1 cup flour
7. 4 eggs
8. 1 cup whipping cream
9. 2 tablespoons confectioners' sugar, plus more for dusting
10. 1 teaspoon cinnamon
11. Olive oil for frying

Directions

1. In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return the pan to medium heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, one at a time, incorporating each egg completely before adding the next. Beat until smooth. Add the grated apple and stir to combine. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
2. Combine the whipping cream, 2 tablespoons confectioners' sugar, and cinnamon in a medium bowl. Whip until medium soft peaks form. Transfer the whipping cream to a serving dish.
3. Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
4. Using a small ice-cream scooper or 2 small spoons, carefully drop about a rounded tablespoon of the dough into the hot olive oil. Turn the zeppole once or twice, and cook until golden and puffed up, about 4 minutes. Fry the zeppole in batches so as not to overcrowd the pan. Drain on paper towels. Transfer the zeppole to a serving dish and sprinkle with powdered sugar using a small sieve. Serve with the cinnamon whipped cream alongside for dipping

Search, share, and cook your recipes on Mac OS X with SousChef!

 

Peanut Noodles with Shredded Chicken

 

Ingredients

1. 1 lb boneless, skinless chicken tenders
2. 1/2 c natural, smooth peanut butter
3. 2 T soy sauce
4. 2 tsp minced garlic
5. 1/2 Tsp chili-garlic sauce
6. 1/4 tsp minced ginger
7. 8 oz whole wheat spaghetti
8. 12 oz frozen vegetable

Directions

1. Put a large pot of water on the stove to boil
2. Place chicken in a skillet and cover with water. Bring to a boil
3. Lower heat to simmer and cook until chicken is cooked through (10-12 minutes)
4. Transfer chicken to a cutting board and let cool
5. When cool enough (about 3 minues) shred into bite-sized strips
6. Whisk peanut butter, soy sauce, garlic, chili-garlic and ginger in large bowl
7. Cook pasta in water for 7 minutes
8. Add frozen vegetable to pasta pot
9. Cook 1 minute
10. Drain pasta and vegetable while reserving 1 C of cooking liquid.
11. Stir the 1 c of cooking liquid in with the peanut butter mixture
12. Add the pasta, vegetables and chicken
13. Toss well to coat
14. Serve warm or chilled

Search, share, and cook your recipes on Mac OS X with SousChef!

Pot Roast

Adapted from Cooks Illustrated

Ingredients

1. ingredients
2. 1 chuck-eye roast (about 3 1/2 pounds), boneless
3. Table salt and ground black pepper
4. 2 tablespoon vegetable oil
5. 1 red onion , chopped medium
6. 1/2 bag baby carrots
7. 2 TB minced garlic
8. 2 TB minced garlic
9. 2 teaspoons granulated sugar
10. 1 cup low-sodium chicken broth
11. 1 cup low-sodium beef broth
12. 3 sprig fresh thyme

Directions

1. Adjust oven rack to middle position and heat oven to 300 degrees. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until fully tender and meat fork or sharp knife easily slips in and out of meat, 3 1/2 to 4 hours.
3. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig. Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes. Add red wine and reduce again to 1 1/2 cups, about 2 minutes. Season to taste with salt and pepper.
4. Using chef’s or carving knife, cut meat against the grain into 1/2-inch-thick slices, or pull apart into large pieces; transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat. Serve, passing remaining sauce separately.

Search, share, and cook your recipes on Mac OS X with SousChef!

 

Pear, Walnut & Gorgonzola Pizzas

Adapted from Healthy in a Hurry

 

Ingredients

1. 1 TB extra virgin olive oil
2. 1 red onion
3. 1 ripe pear
4. 2 TB balsamic vingear
5. 2 8 inch tortillas
6. 1/2 c crumbled blue cheese
7. 1/4 c chopped walnuts

Directions

1. Preheat oven to 450 degrees
2. Put tortillas on an ungreased baking sheet
3. Heat oil in skillet over medium-high heat
4. Heat oil in skillet over medium-high heat
5. Heat oil in skillet over medium-high heat
6. Add onion and cook until soft
7. Stir in pear and cook, stirring often until soft (but not mushy!)
8. Add vinegar and continue cooking until liquid has mostly evaporated and sauce is thick
9. Divide mixture between tortillas

Search, share, and cook your recipes on Mac OS X with SousChef!

 

Honey-Garlic Salad Dressing

Adapted from Everything Vegetarian

 

Ingredients

1. 1/2 c extra virgin olive oil
2. 3 TB balsamic vinegar
3. 3 tsp honey
4. 3 tsp minced garlic

Directions

1. Combine all ingredients in a cuisinart
2. Blend until creamy
3. Store in fridge up to 4 days

Search, share, and cook your recipes on Mac OS X with SousChef!

 

Polenta with Egg and Mustard Sauce

Adapted from Healthy in a Hurry

Ingredients

1. 1/2 c fat free yoghert (plain or vanilla)
2. 1/3 c mayonnaise
3. 2 T Dijon Mustard
4. 1 T lemon juice
5. 1 T water
6. 1 lb green vegetable (green beans or broccoli or spinach)
7. 4 eggs
8. 2 tsp extra virgin olive oil
9. 12 oz polenta cut into 8 rounds

Directions

1. Combine yogurt, mayonnaise, mustard, lemon juice and water in a bowl. Set aside
2. Steam green vegetables and place on plates
3. Bring water to a boil and boil eggs. Boil for 5 minutes for soft boiled and 8 minutes for hard boiled
4. Remove eggs from water and peel when cool enough to hold
5. Heat oil in skillet over medium-high heat
6. Add polenta and cook until crispy and golden brown (about 4 minutes per side)
7. Serve 2 polenta rounds per plate. Place 1 egg on top of the polenta rounds.
8. Drizzle sauce over vegetables, polenta and egg

Note:  This sounds like a strange combination, but is actually very good!

Chicken Piccata

Adapted from Cuisine at home magazine

 

Ingredients

1. 10 Chicken tenders
2. 2 T flour
3. 2 T extra virgin olive oil
4. 1/4 c Chardonnay (**use good wine, not cooking wine)
5. 2 T minced garlic
6. 1/2 c chicken broth
7. 2 T lemon juice
8. 2 T capers
9. 2 T butter
10. fresh lemon slices

Directions

1. Heat olive oil in skillet
2. Coat chicken tenders in flour
3. Saute tenders until cooked through (3-5 minutes per side)
4. Remove tenders and place on plate
5. Pour wine in same skillet and add garlic
6. Cook garlic until brown and most of the liquid is gone
7. Add broth, lemon juice and capers to skillet
8. Add chicken tenders to skillet
9. Cook for 2-3 minutes on each side
10. Place chicken on plate
11. Add butter and lemon slices to skillet
12. Cook until butter is melted
13. Pour sauce over chicken

Search, share, and cook your recipes on Mac OS X with SousChef!

 

Chicken stuffed with onions and cheese

Adapted from Healthy in a Hurry

Ingredients

1. 4 tsp extra virgin olive oil
2. 1 1/2 c diced red onion
3. 2 TB rosemary
4. pinch of salt
5. pepper to taste
6. 2/3 c shredded gruyere (or other strong flavoured cheese)
7. 4 boneless, skinless chicken breasts
8. 3/4 c white wine
9. 4 tsp flour

Directions

1. Heat 2 tsp oil in pan and add onion and 1 TB rosemary
2. Saute onion until golden brown
3. Season with salt and pepper and let cool
4. Add cheese to onion mixture
5. Cut long, horizontal slit in chicken breasts, nearly through to the other side
6. Stuff each chicken breast with 1/4 c of onion/cheese mixture
7. Heat remaining oil in pan and add chicken.
8. Cook chicken until golden brown
9. transfer chicken to plate
10. Add wine and rest of rosemary to same skillet
11. Whisk in four and reduce to medium-low
12. Whisk until sauce thickens
13. Pour sauce over chicken and serve