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