Monday, June 22, 2009
Wednesday, June 17, 2009
(Martha's picture- I thought this one may look more appetizing than mine below =)
This is a Martha Stewart recipe that I used to make over at a family that I used to work for, keeping their kids after school. The mom was quite the cook AND baker!!! I am not a great baker, but she would leave me ideas for things I could make in the afternoons with all the ingredients there, and I always loved it that she did that. Again, I'm not the greatest baker, even though baking is in my blood ( My grandfather was a baker by profession- and an awesome one at that, and my mom actually just did her 1st wedding cake!) Despite the fact that the genes apparently skipped me, I do enjoy it **when I have the extra time** I don't like to bake in a rush. If you've got the time, these cookies are pretty fun to make- and of course even more fun to eat!!
Peanut Butter Surprise Cookies
1/2 cup creamy peanut butter
4 Tbs. unsalted butter, room temp
1 cup packed brown sugar
1 tsp. vanilla
1 1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/3 cup sugar- for rolling dough in
36 mini Reese's cups, unwrapped and chilled ( my batch never makes 36 cookies worth, so you may not want to unwrap that many to start with)
Heat oven to 350.
Mix Peanut butter and butter until smooth. Add in brown sugar and beat well, scraping down sides as needed. Beat in eggs and vanilla until well blended.
Whisk together flour, baking powder, and salt to mix. Beat into the peanut butter mixture in two batches until well mixed.
Roll dough into balls by Tablespoon and roll to coat in the sugar.
Place on insulated baking sheet and bake for 7 minutes or until starting to slightly puff up. Remove and press a peanut butter cup into the center of each cookie. Return to oven and bake an additional 6 minutes, or until golden. Let cool on baking sheet for at least 10 minutes before transferring.
Tuesday, June 9, 2009
1 lb. ground beef ( I used a little more)
16 oz. can tomatoes ( I always prefer the petite diced for stuff like this)
8 oz. can tomato sauce
2 tsp. salt
2 cloves garlic, crushed
8 oz. noodles ( I used wide egg noodles)
1 cup sour cream
3 oz. cream cheese
6 green onions, chopped (I didn't use quite that many)
1 cup (+) grated Cheddar cheese
Preheat oven to 350.
Brown meat and drain. Stir in tomato sauce, salt, garlic, and sugar. ( I also added some Italian seasoning in, thinking it may need something more, I then thought I might regret that decision since this isn't really specifically an Italian dish, but I definitely don't think it hurt anything, and may have added some flavor- I also of course peppered the sauce generously). Simmer for 10 minutes. Cook noodles and drain. While warm, mix sour cream, cream cheese, and onions in with noodles.
Layer in a baking dish ( my 2 1/2 qt. Corning wear was filled, but fir perfect). Start with meat, then noodles, then a layer of cheese and then I did another layer of meat and topped with cheese. Bake for about 30 minutes.
I didn't take a picture this time around, because we just dug in and I really didn't think it was much to impress- but it reallywas a good simple, comforting and satisfying meal paired with a salad.
Wednesday, June 3, 2009
It was easy, but I did it on a night when I had lots of time to dirty and clean dishes as I went and do all my prep work- if you don't you will have the sink piled up with dirty bowls and pots by the time you are done, and that is no fun! It would make a great meal to take to someone- just bring it to them made up and ready to pop in the oven.
8 oz. penne pasta ( I cooked more)
1 tsp olive oil
8 oz. fresh mushrooms, sliced thin
1 small onion, chopped fine
1 small red bell pepper, chopped fine
1 box frozen spinach
1 tsp. dried oregano
1/4 tsp. pepper
16 oz. cottage cheese
2 c. shredded roasted chicken (using a rotisserie chicken is the way to go)
1 c. sharp cheddar, shredded
1/2 cup grated Parmesan
1/2 cup milk
1 can cream of chicken soup
Preheat oven to 425.
Cook pasta and spinach according to package and drain. (Drain spinach well!!)
Heat olive oil in large skillet over med-high heat. Saute mushrooms, peppers, and onion for about 4 minutes. Add spinach, oregano, and pepper and saute an additional 3 minutes. Set aside.
In large bowl, combine cottage cheese, spinach mixture, pasta, chicken, 3/4 c. cheddar, and 1/4 c. Parmesan, milk, and soup. Spoon into a greased 2 quart baking dish. Sprinkle with remaining cheeses and bake for 25 minutes.
1 1/4 lb. ground turkey
1 envelope taco seasoning
1 Tbs. dried cilantro flakes ( I used fresh because I love fresh cilantro so much!)
1 cup shredded Mexican cheese blend
1/2 cup sour cream
1/2 cup salsa
4 hamburger buns split ( I toasted mine)
4 lettuce leaves
In bowl, combine turkey, taco seasoning, and cilantro- shape into four patties ( I got 2 packs of turkey and doubled the seasoning and it made 5 nice large patties). Grill covered, over medium heat 5 minutes on each side. Sprinkle with cheese and grill 2-3 minutes longer, until melted. Combine sour cream and salsa. Serve burgers on buns with lettuce and sour cream mixture.