Cookies and Bars

Peanut Butter Chocolate Chip Cookies

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The grandkids love chocolate chip cookies as well as peanut blossom cookies, so this recipe was a ‘must make’ for the grandkids. They were delicious and a easy way to combine our favorite flavors of peanut butter AND chocolate.

Peanut Butter Chocolate Chip Cookies

INGREDIENTS:
  • 2 1/2 cups (318 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 stick (113 grams) unsalted butter
  • 3/4 cup (202 grams) creamy peanut butter 
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (200 grams) packed dark brown sugar
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla
  • 2 cups (340 grams) semi sweet chocolate chips
DIRECTIONS:
  1. Preheat oven to 350ºF. Line baking sheets with parchment paper.
  2. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
  3. In a large heat safe bowl, microwave the butter until melted. Vigorously stir in the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips. Dough may be a little loose and slightly crumbly. If it’s unbearably crumbly, that’s likely due to the brand of peanut butter. Add 2 tablespoons milk if that’s the case.
  4. OPTIONAL: If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop. 
  5. Divide the dough into 3-tablespoon sized balls using a spring-loaded scoop and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies.
  6. Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.Cookies can be stored in an airtight container at room temperature for up to 3 days.

Recipe from handletheheat.com

Asian Dishes

Pnang Curry

cathysmahaLeave a comment

Pnang Curry has become a favorite of mine, even as I stay away from most currys. Recipes that meld the flavors of peanut butter, vegetables, fish sauce, basil, etc. are favorites. Megan altered this recipe to add sweet potato, carrot, potato, and sometimes green beans and it is delicious!

Pnang Curry

INGREDIENTS:
  • 1 tablespoon oil
  • 2 tablespoons Panang curry paste * (fork-lore.com: use 1 tablespoon if you like less spice)
  • 1 tablespoon peanut butter
  • 2 pounds chicken breasts, cut into pieces against the grain
  • 1 small onion , sliced
  • 1 green bell pepper , thinly sliced
  • 1 red bell pepper , thinly sliced
  • 2 teaspoons freshly grated ginger
  • 4 garlic cloves , minced
  • 2 14 oz cans coconut milk (Chaokoh brand is my favorite)
  • 2 teaspoons cornstarch
  • 1/4 cup light brown sugar , packed
  • 1 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 cup loosely packed basil leaves , roughly chopped
  • Hot cooked rice white, brown or jasmine rice
  • Optional (from fork-lore.com): add in white potato, sweet potato and green beans
DIRECTIONS:
  1. Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
  2. Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining ½ can coconut milk then add to the pan. Stir well.
  3. Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
  4. Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
  5. Serve over hot cooked rice.

Recipe from Tastesbetterfromscratch

Cookies and Bars

Soft & Chewy Sugar Cookies

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Yummy sugar cookies compliments of daughter, Megan! How wonderful when she comes to visit and decides to bake, too.

Soft & Chewy Sugar Cookies

INGREDIENTS:
  • 2½ cups (318 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 2 sticks (226 grams) unsalted butter, at cool room temperature
  • 1¼ cups (250 grams) granulated sugar, plus ¼ cup (50 grams) for rolling
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
DIRECTIONS:
  1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt to combine.
  3. In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the butter and 1¼ cups sugar until light and fluffy, 2 to 3 minutes. Add the egg, egg yolk, and vanilla, and beat until combined. Slowly beat in the flour mixture.
  4. Place the remaining 1/4 cup sugar in a shallow dish. Using a large (3-tablespoon) spring-loaded scoop, divide the dough into balls, then roll in sugar to coat evenly. Place the dough balls on the prepared baking sheets, spacing 2 inches apart, and flatten slightly with the bottom of a measuring cup.
  5. Bake for 10 to 12 minutes, or until the cookies set and begin to brown. Cool for 5 minutes before removing to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Recipe from Handletheheat.com

Family Favorites · Pastas

Pasta with Bacon Cream Sauce

cathysmahaLeave a comment

Pasta with Bacon Cream Sauce is a family favorite, one I have made for well over 30 years. When I was working and the kids were at home, this was an easy weeknight dinner that pleased everyone. Now that my daughters have families of their own, this is a favorite of the next generation. Feel free to increase the amount of bacon or cheese to your liking.

Pasta with Bacon Cream Sauce

INGREDIENTS:
  • 1 lb. vermicelli or very thin spaghetti
  • 1/4 pound bacon, cut into 1/2″ pieces
  • 2 tablespoons butter
  • 6 scallions, trimmed and cut into strips
  • 1 cup heavy cream
  • ladle of pasta water
  • 1/2 teaspoon coarse black pepper
  • 2/3 cup grated Parmesan cheese
  • 1 tablespoon chopped parsley
DIRECTIONS:
  1. Saute bacon until crisp. Remove bacon; add butter and scallions; saute 2 to 3 minutes. Stir in cream, pasta water and pepper. Hold over low heat.
  2. Cook and drain pasta. Add to cream mixture; toss together.
  3. Add all but 1 tablespoon bacon, 1/3 cup Parmesan cheese and parsley, toss.
  4. Serve at once, garnished with bacon and remaining Parmesan cheese.

Recipe from long ago and far away…but oh, so good!

Italian Dishes · Soups and Stews

Italian Sausage Vegetable Soup with Tortellini

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Italian Sausage Vegetable Soup with Tortellini is the perfect soup for a cold autumn or winter’s night.

Italian Sausage Vegetable Soup with Tortellini

INGREDIENTS:
  • 1 pound sweet Italian sausage (casings removed)
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 6 cups beef broth
  • 2 cups water
  • 1/2 cup red wine
  • 28 ounces crushed tomatoes
  • 1 cups thinly sliced carrots
  • 1/2 tablespoon packed fresh basil leaves
  • 1/2 teaspoon dried oregano
  • 1.5 cups sliced/diced zucchini
  • 1 cup fresh spinach, cut into ribbons
  • 24 ounces fresh tortellini pasta
  • 3 tablespoons chopped parsley
  • shredded mozzarella
DIRECTIONS:
  1. In a large pot, brown sausage. Remove sausage and drain, reserving 1 tablespoon of drippings.
  2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, and sausage. Bring to boil. Reduce heat; simmer uncovered for 30 minutes.
  3. Skim fat from soup (if needed). Stir in zucchini, spinach and parsley. Simmer, covered, for 30 minutes. Add tortellini during the last 5-10 minutes.
  4. Serve with a sprinkle of Parmesan cheese.

Recipe adapted from allrecipes.com

Breads · Family Favorites

Beer Bread

cathysmahaLeave a comment

Beer Bread is so ridiculously easy and delicious. Friends tell me they made this years ago, so why have I never heard of it? It’s wonderful with soups and out of this world toasted! I’m not a beer drinker but had a few bottles in the frig from friend’s visits. Great way to use the beer and enjoy the tasty results! I love it toasted with peanut butter or jelly!

Beer Bread

INGREDIENTS:
  •  Unsalted butter, for greasing the pan
  •  Cornmeal
  • 3 cups all-purpose flour (see Tip)
  • 3 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 1 (12-ounce) can beer (the blander the better)
  • 2 tablespoons unsalted butter, melted (optional)
DIRECTIONS:
  1. Heat oven to 375 degrees. Butter a 9-by-5-by-3-inch loaf pan and dust with cornmeal. For stovetop baking, use a heavy Dutch oven or similar pot that has been greased and dusted with cornmeal but not heated.
  2. Mix flour, baking powder, salt and sugar and stir in the beer. Place batter in the pan. Oven baking will take about 35 minutes. For stovetop baking, cover the pan and place it on a heat shield over a low to medium flame and bake until a knife or cake tester comes out clean.
  3. Remove from pan, drizzle with butter if desired and allow to cool completely before slicing. The bread has a texture similar to that of English muffins and tastes best toasted.
Tip
  • Three cups of self-rising flour can be substituted. Omit the baking powder and salt.

Recipe from NYTimes

Family · Meats · Pastas

Beef & Noodles

cathysmahaLeave a comment

Beef & Noodles is a delicious comfort food that was a new experience for me. The beef broth was deliciously rich and yummy over mashed potatoes. I grew up on Chicken & Noodles over mashed potatoes, a family favorite. This dinner was shared with my daughters and we all agreed, Chicken & Noodles is still our favorite although we enjoyed this dish immensely.

Beef & Noodles

INGREDIENTS:
  • Beef Chuck Roast
  • 1 onion (chopped)
  • 4 large garlic cloves (minced)
  • 8 cups of beef stock
  • 32 oz. frozen egg noodles
  • Salt and Pepper
  • Oil for searing and sautéing. 
DIRECTIONS:
  1. Season chuck roast liberally with salt and pepper.
  2. Add oil (I used Avocado Oil) to pan and sear roast on all sides. Remove from pan. 
  3. Add additional oil and sauté onion until translucent, add garlic and sauté for 1-2 minus (until fragrant). Add roast back to pan and pour 1. 5 cups of beef broth. Turn pan to medium low and cook for 5-6 hours or until chuck roast is tender. 
  4. Remove chuck roast from pot and shred. Skim fat from remaining broth (or run it through a fat separator) then add shredded beef back to pot along with remaining 6.5 cups of beef broth. Once boiling add in the thawed noodles and cook until desired consistency. 
  5. Serve over mashed potatoes.
Breads · Breakfast

Applesauce Muffins

cathysmaha1 Comment

These applesauce muffins are delicious and were compliments of daughter, Megan. She has used the Deceptively Delicious cookbook since her kids were born and everything she has made is delicious. I especially liked the streusal topping. Yummy and great with a cup of coffee or a glass of milk.

Applesauce Muffins

INGREDIENTS:
TOPPING
  • 2/3 cup old-fashioned oats
  • 1/4 cup firmly packed light or dark brown sugar
  • 2 teaspoon cinnamon
  • 2 tablespoons trans-fat-free soft tube margarine spread, melted
BATTER
  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 teaspoon baking powder
  • 1/2 reaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 cup unsweetened applesauce
  • 1/2 cup nonfat (skim) milk
  • 1/2 cup butternut squash or carrot puree
  • 1/2 cup firmly packed light or dark brown sugar
  • 1/4 cup vegetable or canola oil
  • 1 large egg
DIRECTIONS:
  1. Preheat the oven to 400 degrees Fahrenheit. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
  2. To make the topping, stir together the oats, sugar, and cinnamon in a bowl. Stir in the margarine.
  3. To make the batter, combine the flour, oats, baking powder, baking soda, and cinnamon in a large mixing bowl or zipper-lock bag and stir or shake to mix. In a second bowl, mix the applesauce with the milk, vegetable puree, sugar, oil and egg with a wooden spoon. Add the flour mixture slowly, stirring until just moistened. Do not overmix–the batter is supposed to be lumpy.
  4. Divide the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake until the topping is lightly browned and a toothpick comes out clean when inserted into the center of the muffins, 18-20 minutes. Turn the muffins out onto a rack and serve warm or cool.

Recipe from Deceptively Delicious by Jessica Seinfeld

Vegetables

Best Cauliflower

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Best Cauliflower

INGREDIENTS:
  • Cauliflower – 1 head
  • 2 Eggs
  • Milk – 125 ml (.52 cups)
  • Vegetable oil – 125 ml (.41-.52 cups)
  • Yoghurt without additives – 200 ml (.833 cups)
  • Flour – 2 tablespoons
  • Paprika – 1 tsp
  • Ground black pepper
  • Salt -1 tsp
  • Baking powder – 1 tsp
  • Cheese – 70-10 grams (1/4-1/2 cup)
DIRECTIONS:
  1. Preheat oven to  200 degrees Celsius (375 to 400 degrees Fahrenheit).
  2. Wash and cut the cauliflower in flowerets.
  3. Parboil the cauliflower in salted water for about 3 minutes, or until it starts to get tender.  Remove the cauliflower to a bowl.
  4. Beat the eggs and add milk.  Stir to combine.
  5. Add oil.  Stir to combine.
  6. Add yoghurt. Stir to combine.
  7. Add paprika, salt, pepper, flour and baking powder. Mix to combine.
  8. Pour the sauce over the cauliflower until it is coated.
  9. Pour the sauce over the cauliflower and stir to assure the cauliflower is coated.
  10. Grease a round baking dish.  Pour cauliflower and sauce into the pan.
  11. Bake for 20-24 minutes.
  12. Remove from oven and sprinkle with cheese of your choice.
  13. Place back in oven until cheese is brown.
  14. Remove from the oven and serve.

Recipe from Elena Dragan on YouTube

Mexican Dishes · Soups and Stews

White Chicken Chili

cathysmaha1 Comment

White Chicken Chili is a stick to your ribs, flavorful soup for cold weather. The original recipe does not have corn and thickens the chili with flour and milk. I chose to add cream cheese, inspired by other recipes. I serve with cilantro, cheese and chips but add whatever inspires you.

A great recipe to make for a crowd, perhaps New Years Day!

Crockpot White Chicken Chili

INGREDIENTS:
  • 1 lb. chicken breasts (~2 large chicken breasts)
  • 15 oz. can great northern beans, drained and rinsed
  • 1 can corn, drained
  • 4 oz. can chopped green chiles
  • 1-2 fresh jalapenos, seeded then minced (use 1 for mild chili)
  • 1 shallot of 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • big pinch dried oregano
  • 2 cups chicken broth
  • juice of 1/2 small lime
  • 4 oz. cream cheese, cubed
  • Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro, sour cream
DIRECTIONS:
  1. Add first 13 ingredients: chicken breasts through lime juice into 6 quart crock pot. Stir to combine. Cover and cook on low for 4 hours or until chicken shreds easily.
  2. Remove chicken then shred and place back in crockpot.
  3. Add cream cheese cubed and cook until melted (just a few minutes).

Recipe adapted from IowaGirlEats