Peanut Butter Chocolate Chip Bars (2010.17)

Best thing I've cooked (new) all month. Great way to end April! We are having Joy Prom at Church tonight and these are for the hundreds of volunteers we will have:

Makes 16 - not healthy at all (but very yummy)

1 1/2 cup powdered sugar

1 1/2 cup creamy pb (I used skippy, not all natural) - the whole regular jar - then used the jar for Oats in a Jar this morning for breakfast

1 1/2 tsp vanilla

1 roll (16.5 oz) chocolate chip cookie dough

350. square ungreased pan.

Press about 3/5 of the dough on bottom of pan. Mix sugar, pb, and vanilla. Spread on top. Crumble rest of cookie dough on top and bake for about 30 minutes.

Let chill for about an hour. Cut into bars.

Serve chilled or room temp. Get them out of the house!

Butterscotch Chocolate Chip Walnut Cookies

I love cookies. Bad, bad cookies! :)

But, when you are making them for 8th grade girls to go along with pizza and get them full of sugar for a sleepover - they are perfect. These are so good - especially right out of the oven. Perfectly chewy!

1 cup unsalted butter, room temp

1 cup light brown sugar

3/4 cup sugar

1 tsp vanilla

2 eggs (room temp)

2 1/2 cup flour

3/4 tsp baking soda

1/4 SCANT tsp salt

5 oz butterscotch chips

4 oz semi sweet chocolate chips

4 oz milk chocolate chips

3/4 cup chopped walnuts

Cream wet ingredients. Add in dry. Fold in chips and nuts.

Larger cookies - 11 minutes - slightly sprayed cookie sheets. 350 degrees.

Cool and eat!

Question: Do have a favorite cookie sheet that looks like this one? And what are your fave chips to use in cookies?

Majudra - Middle Eastern Peasant Food

Majudra, majadra - however you spell it - spell it my new fave comfort food. Cheap, warm, perfect as a salad topping, caramelized onions - can it get any better?

I had seen this as a recipe, and I have had the recipe, but I had not made it yet. Then, 2 weeks ago I went to The Grape Leaf in Louisville and ordered this. I LOVED IT. But, I knew the caramelized onions would have to be more prominent for me!

So, I had everything I needed in my pantry when I moved this week, so I decided to make this...

1 1/2 cup rice

3 cups water, boiling

2 cloves chopped garlic

olive oil

3/4 cup green lentils (no need to pre-soak)

2 cups water

1 tsp cumin

salt

2 onions, thinly sliced

olive oil

Heat olive oil and pour in rice - cooking till opaque - like you would risotto. Pour in water and garlic - simmer with lid on till done.

Cook lentils till done but not mushy - then add seasonings.

Sauted onions, stirring a few times - not a lot.

Bowl: rice, lentils, caramelized onions. Top with either melted butter or olive oil.

Next time: I'll make it with more cumin and brown rice, maybe switch out the all olive oil for half oil and butter on the onions.

SO GOOD!

Roasted Orange Chive Salmon

Is oatmeal a meal? Good, I agree. Its not. Therefore, my first real meal I cooked was SO GOOD. I told my Dad while eating it - that it was the best salmon I have ever had second only to the time I was in Craig, Alaska and had it right off the boat.

zest of one mandarin orange

1 tsp chopped fresh chives

8 oz fresh atlantic salmon (w/skin, got it from Whole Foods)

evoo

s/p

425 degrees. Place aluminum foil on a small baking sheet. Spray with pam.

Pat dry salmon. Drizzle with evoo. Zest orange and chop the chives over the top. Bake for about 15 minutes, maybe a little more till the fish easily flakes.

Enjoy. I served mine with roasted asparagus and roasted new pototoes.

Mexican Salad

My best friend from high school, most times when I visit her in TN, makes this wonderful salad that I LOVE! This time we didn't have it, but I did at least walk away with the recipe. Enjoy!

1 can corn, drained
1 can black beans, drained and rinsed
3/4 cup ranch dressing
1/4 cup salsa
cheese to your liking
tortilla chips to your liking
2 heads romaine lettuce
grilled chicken

Mix ranch dressing and salsa. Toss the corn, beans, cheese, and lettuce.
Grill chicken (or you can leave this out to have a vegetarian salad).
Add broken tortilla chips right before you serve it.
Toss salad with dressing and chips. Cut up grilled chicken on top of the salad. Serve with more tortilla chips, avocado, and more salsa (or ranch) if desired.

THIS IS SO GOOD!

Double Chocolate Ghirardelli Cookies (2010.9)

These are a wonderful bite of chocolate-y goodness! :) I made them before my 5k on Saturday, baked some afterwards and baked the rest this morning for the office. YUM!

This recipe of the week was definitely a winner and I think you can find the recipe virtually in every cooking magazine at some point - just as an advertisement for the BEST chocolate!

1 bag dark chocolate chips - Ghirardelli 60%

6 T unsalted butter

3 eggs

1 cup sugar

1/3 cup flour

1/2 tsp baking powder

1 bag semi sweet - ghirardelli

1/2 cup chopped pecans

Melt dark chocolate and butter - let cool a bit.

Mix eggs and sugar till thick and creamy. Add in chocolate. Mix well. Add in dry ingredients. Fold in chips and nuts.

Put in seran wrap in 2 separate piles and chill for at least an hour.

Cut, roll, and bake for 11 minutes at 375.

Cool.

Best way to enjoy: warm with a tall glass of milk!

Lemon and Herb Roasted Turkey Breast

This might be the best turkey I've ever cooked - Thanksgiving or not! :)

Ina Garten comes through again as her little Barefoot Contessa. So thankful she did. I am trying to use things in my freezer so they won't get to waste when I move at the end of March, and I found this turkey in the back of it. Don't even remember why I bought it - maybe just b/c it was on sale. So, I looked on line. This morning I had plenty of time on my hands (after my 12 hours of sleep, 745-745, I was so tired and it was needed, some AWESOME sleep) so I just let it cook in the oven.

It was SO MOIST and flavorful! Loved it. I'm going to be using it on salads, maybe for a sandwich, mostly for turkey tetrazzini I am making for a family with a new baby on Tuesday.

Yum!

(slightly changed from original recipe because size of my turkey)

1 8 lb turkey breast

2 mega garlic cloves, minced

2 tsp dry mustard

1 tsp pepper

1 1/2 tsp rosemary

2 tsp italian seasonings

2 tsp kosher salt

1 lemon - juiced

2 1/2 T olive oil - very good, fruity olive oil works best

1 cup blush or white wine

Dry turkey breast with a paper towel. Mix garlic through oil into a paste - smear on and under the turkey (under the skin). Place skin side up in a roasting pan (or on a rack). Pour wine in the bottom of the dish. Bake for about 2.15 hours at 325 covering about halfway through because the skin will get too dark.

This is so moist, and the wine and lemon and olive oil are very good things!

Rolfe's Peanut Butter Truffles

Back in December, I did a 12 days of Christmas baking. My friend Brian posted a truffle recipe, he also shot me some variations. I used one of these variations yesterday for our Foster party tonight. Yum!

Here it is. Brian described it so well so I thought I would let him do it. I halved the recipe...

Chocolate by B – Peanut Butter

Ingredients:
1 ½ Cup Powdered Sugar
½ Cup Peanut Butter
3 eggs (whites)
12 oz (1 bag) White Chocolate Chips
24 oz (2 bags) Semi-sweet Chocolate Chips

Directions:
Cover two cookie sheets with wax paper and set aside.

Cream sugar and peanut butter together (will develop a sandy texture). Blend in three egg whites, one at a time, making sure each is fully combined before adding the next. The mixture will resemble cake frosting at this stage. Melt the White Chocolate in a microwave (60 to 90 seconds, be sure to mix well after the first minute). Allow chocolate to cool slightly and then add to mixture. Combine thoroughly and quickly (chocolate will start to set) and spoon onto wax paper (like making small drop cookies). Place in freezer for ten to fifteen minutes to set firmly.

Melt Semi-sweet chocolate in a double boiler. Remove fillings from freezer, dip in melted chocolate and return to wax paper. When all the chocolates are dipped, return them to the freezer for another ten to fifteen minutes to allow the chocolate to set. They may then be moved to air-tight containers for storage or served. Allow them to warm to room temperature before serving.

Caramelized Red Onion and Feta Sandwich

I think caramelized onions are some of the world's most perfect foods! And today, on a snow day (we got 6 inches), it was amazing.

1/4 large red onion

1 tsp olive oil

splash of blush wine

water

2 T feta cheese

arthur thin - whole wheat

mustard

I sliced the onion, heated a little olive oil, got them going. Took about 20 minutes. Splash of wine and occassionally putting water in there. Topped it with feta and squirted a little mustard.

Tomorrow, I think I might make another one - maybe on a salad this time! My side dish was yummy homemade sweet potato baked fries.

Orange Molasses Cookies (2010.4)

I love healthy cooking magazines that don't always use the light version of everything. I want healthy stuff - not fat free or "light stuff". Eating Well is that magazine for me. A lot of their ingredients are either less of stuff or natural stuff. I like it. I love these cookies. I halved the recipe and changed it a little bit, but these are so good. I am glad these are going to the office tomorrow.

3/4 cup oats - put in a blender and ground semi-fine
2.5 T unsalted butter, softened
1/6 cup sugar
1/6 cup brown sugar
zest of one naval orange
1/4 cup molasses
3.5 T all natural applesauce
1/2 large egg yolk (scramble egg yolk, then just pour in half of it)
1/2 tsp vanilla
1/2 tsp soda
3/4 tsp cinnamon
3/4 tsp nutmeg (I didn't have any ginger)
1/4 tsp cloves
1/4 tsp allspice (I added more of this and left out the pepper)
1/4 tsp salt
1 1/8 cup whole wheat flour
Turbinado sugar to roll cookies in

Cream wet ingredients. Add in dry. Roll cookies in turbinado sugar. Bake at 375 on greased sheets for 9 minutes.
I love the orange flavor that comes out in the first bite - wow - orange! :)
About 76 calories a cookie, 2 fat, 1 fiber.

Week of Oats: Day 4 - Chocolate Banana

Since I am definitely feeling under the weather I went for a tried and true recipe this morning as I dragged myself to work.

1/3 cup oats
1/2 cup water
2 tsp chocolate peanut butter dreams
3/4 of a banana (the other 1/4 of it was bad)

So good - especially laying on my new couch while eating it! Washed down with a glass of water and some vitacraves gummy multivitamins.

Check back for my last day of oats tomorrow.

Day of Green Smoothie - 4

This one was so quick this morning - and yummy and healthy - because I woke up late. Already drank half of it before leaving the house (with oats in a jar/ 1/2 banana) and sipping on the other half in my SBTS insulated tumbler.

1/4 red apple
1/2 naval orange
1/2 banana
2 small pieces mango
3/4 cup frozen strawberries
1 cup spinach
2 stalks kale
1 1/2 cup water

You know what to do. Blend away! Enjoy!
150, .5, 7 fiber = 2 points, and a ton of veggies!

Homemade Peppermint Marshmallows

The first time I tasted non-Kraft marshmallows was the first season I worked at Williams-Sonoma for the holidays. I thought they tasted like cardboard. Oh, well.

But, I thought these looked so good, that I decided to give it a go. With the new thermometer I got from the rents for Christmas, it was perfect and easy.

3 pack unflavored gelatin

1/2 cup cold water

1 1/2 cup sugar

1/2 cup water

1 cup light corn syrup

1/2 tsp peppermint extract

1/4 tsp salt

2 oz crushed peppermint candies or candy canes

In mixer bowl, combine water and gelatin. Let sit.

In a medium saucepan, combine sugar, water, syrup, and salt until sugar is dissolved (over medium heat). Then turn it up to high and let boil till it reaches 240 degrees. Pour in mixing bowl with gelatin. Turn on medium till incorporated with gelatin. Then turn on high for 15 minutes (you may want to lock the bowl in). Pour in extract and combine for about 30 seconds.

To make ready a 9x13 pan, cover the pan with aluminum foil, then sift a good amount of powdered sugar over the entire thing.

Pour in marshmallow mixture (will be sticky and resemble marshmallow fluff). Smooth out the best you can. Top with crushed peppermint candies. Let sit uncovered over night or at least 12 hours.

Cut into 2 inch cubes with a pizza cutter. After cutting, roll sides of cut marshmallows in powdered sugar to keep them from sticking.

Eat them, give them, put them in hot chocolate.

Enjoy.

2009 (almost) in review

Well, 2009 in cooking has been good. If you remember, I tried going through every cookbook - well, I didn't make it. I ended up getting more cookbooks, and just didn't get to them all. You might remember I tried a brief stint at a 90% vegetarian, found that didn't work either. I like meat too much - so does my body.
Here are some of my favorite things I cooked this year:

Homemade Baked Ziti
Baked Christmas Oatmeal
Triple Cranberry Cookies
Asian Pear and Goat Cheese Salad
Sweet Potato Hash with Fried Egg
Seaside Cheddar Grilled Cheese Sandwich
Vegan Spiced Banana Pancakes
Whole Wheat Apple Cider Couscous
Cranberry Shortbread Bars
Mushroom Turkey Enchiladas
Black Pepper Buttermilk Biscuits
Pumpkin Oatmeal Muffins
Best Roast Chicken
Foster's Turkey NC BBQ
Cinnamon Raisin English Muffins
Mexibean Bake
Triple Strawberry Cookies
Asparagus, Mushroom, and Citrus Salad
Strawberry Cobbler
Spring Sugar Cookies
Thai Lentil Soup
Chocoholic Cookies
Roasted Vegetables

No, I didn't list all of them - but these are my faves for the year that I have made. Check better on January 1 to see the new goals for 2010.

Homemade Baked Ziti

This is actually one of my most requested meals. I've made it for people over the years and they enjoy it. Tonight, I made it for our family for my birthday (soon) and my sister-in-law's (just passed). I ate it. So good.

1 green pepper

1 yellow onion

olive oil

1 pkg mild italian sausage

1 box penne or ziti

1 large jar of super chunky mushroom spaghetti sauce

chardonnay (optional)

10 oz 1/2 inch cube mozz cheese

8 oz pkg italian cheese blend shredded

Chop pepper and onions, saute in olive oil. Take out of pan. Crumble and cook sausage till mostly done. Add back in the veggies and sauce and wine if you are using it. Simmer.

Cook pasta till al dente. Drain.

Mix all together and add in the cubed cheese.

Pour in a 9x13 pan and sprinkle the italian cheese over the top.

Bake uncovered for 15-20 minutes at 425 until the top cheese is slightly browned.

Enjoy with salad and garlic bread.

Baked Christmas Oatmeal

This might be a Christmas tradition. This was very, very yummy. Make it the night before, the first person who gets up in the morning puts in the oven (that was definitely Dad), and then serve it warm with cool whip and/or milk. Yum! Much better when it is cold outside, but can't you just see...sitting in your new pjs, holding a bowl of warm baked oatmeal in your hand, sipping on coffee. Ahhh, sweet!

I found this in a Christmas across the US cookbook a friend let me peruse at work. They make it here. So good. Glad I copied it.

2 cups oats

1 cup quick-cooking steel cut oats

1/2 cup light brown sugar (you could actually lower this if you wanted)

1/2 cup maple syrup

3/4 cup craisins

1/2 cup chopped pecans

1 large granny smith apple (unpeeled), diced

2 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 tsp vanilla

1 cup milk

2 cups water (I will use all water next time)

1 cup ff vanilla yogurt

2 eggs

2 T unsalted butter, melted.

Mix all dry. Stir together vanilla through butter. Combine. Pour into greased 9x13 pan and cover, let sit overnight in fridge.

Turn on oven to 350 and take out oatmeal to come to room temp while oven is preheating. Uncover and bake for 50-60 minutes or until set.

Serves 12-14 (so you get many leftovers). I didn't warm mine up, poured a little milk over it, and topped with cool whip.

Old Fashioned Pecan Pie

It doesn't matter how you say "pecan" but most people will admit it is a darn good pie. I really liked this one - better than most I've had and definitely better than the one I had last year. As I dished Mom a piece today, a bite of it happened to make it in my mouth. I think this recipe is out of Bon Appetit.

Refrigerated pie crust (with so much else to do in the holiday season, no reason to slave over a homemade dough)

6 T unsalted butter

1 1/4 cup light brown sugar

3/4 cup light corn syrup

2 tsp vanilla extract

1/2 tsp orange zest (you couldn't really taste this in the pie)

3 eggs

2 cups pecans (chopped or halved)

Have dough thawed but still chilled.

Melt butter over medium heat, stir in sugar until melted. Remove from heat. Add in the rest until eggs and pecan. Lightly beat eggs and combine. Pour nuts into the bottom (pricked with fork) of the dough. Pour mixture over it - slowly, letting it sink down, then pouring more in till all is used (we used a deep dish and it worked well).

Bake for about an hour at 350 on a cookie sheet (to catch any spills) till done (not wobbly at all).

Enjoy with ice cream or cool whip.

Orange Cranberry Coconut Granola

This is a healthy granola recipe - perfect for the winter. It is very yum. I'll be giving it to people this Christmas - then using the rest for the remainder of the winter.

3 cups oats.
1/4 cup wheat germ
1/4 cup ground flax seed
1/2 cup chpped pecans
1/2 cup honey
1/2 tsp grated orange zest
1/3 cup orange juice (I used cara cara orange juice from the backyard)
1/2 tsp vanilla
1 tsp cinnamon
1/2 cup craisins
1/2 cup coconut

Mix first 4 ingredients. Take honey through cinnamon and melt over medium heat until honey is melted. Combine. Bake at 325 for 15 minutes on a rimmed baking sheet. Stir. Bake another 5 minutes. Stir. Stir in craisins and coconut. Bake another 8-10 minutes or until browned, don't BURN!
Enjoy!

Peanut Butter Fudge

Believe it or not - I've never made this before yesterday. It is good stuff. This is definitely what needs to get out of my kitchen (in little gift bags) before I eat it all. So good and addicting, creamy and delicious!

This recipe is from Tina, who has been making it for 20 years - a family recipe. Thank you for sharing the recipe and for the tips on how to make it come out just right (without a candy thermometer!)

5 cups of sugar

1 large can evaporated milk

1 stick of unsalted butter

1 1/2 cup creamy peanut butter

2 jars marshmallow fluff (7 oz each)

Melt sugar and milk over low heat - add butter, stir until completely melted. Bring to boil for about 10 minutes (I had to raise the heat to about a 6-7) - stirring constantly! :) (You get your arm workout for the day!). When it begins to thicken, remove from heat. Stir in peanut butter and marshmallow fluff (who can't like this stuff, I mean, its totally not healthy for you, but so good). Pour into a buttered 10x15 pan with sides. Smooth out. Let chill (in fridge or on counter). Cut into small squares and give away!

Maple Coconut Blondies

I first started making blondies about a year ago. Why didn't anyone tell me to make them sooner? Well, this is another recipe that I wish I had come up with. I mean, I love maple. I remember one of my roommates my freshman year of college, Becky, lived in maple land (NH) and brought us all maple candy for Christmas presents. Then, the first season I worked at W-S for the holidays, I bought a tin of maple syrup. Its pointless to go back to pancake syrup anymore. Now, I use 365 brand at Whole Foods.

On to the coconut...I have always loved it. Coconut cake, cream pie, macaroons - not much coconut I don't like. The above picture is a friend of mine, Lori, when we were in Asia drinking raw coconut juice - just a bit different than the stuff I baked these with today.

I just had to lick the spoon to know these are going to be great. I got the recipe from Baking Bites www - she also has a new cookbook out if you wanna get a great little Christmas present for the baker in your life.

Enjoy! These are going to the office tomorrow. These are so easy - 1 bowl. less than 5 minutes to oven!

1 stick unsalted butter, melted and cooled

1/2 cup sugar

1/2 cup maple syrup (really, please do maple fans a favor and don't use Aunt Jemima - save her for your pancakes if you have to)

2 tsp vanilla extract

1 egg

1 cup ap flour

1/4 tsp salt

1 cup shredded coconut

Mix all together. Fold in coconut. Bake in greased 8x8 pan at 350 for 30-35 minutes. Cut into squares.

Sprinkle with coconut for a festive touch.