Thursday, June 10, 2010

Peanut Butter Chocolate Heaven Cookies

I will post a picture of these the next time I make them--promise!

If you make these, make sure you have a gallon of milk in reserve just to drink with these cookies.  They are VERY rich!  These were another rare "thumbs up" from the hubby.  He said it was like eating a Reese's Peanut Butter cup....I assumed that was a good thing!

I found this recipe on My Kitchen Cafe.  The author said that she doubled the recipe.  I did also and it didn't seem to be an excessive amount of cookies.  This could possibly be because I made them with an enormous cookie scoop.  Anyhow, I am going to post the recipe doubled.  Enjoy!

2 1/2 c. all-purpose flour
1 1/2 t. baking soda
1 t baking powder
1/4 t. salt
2 sticks butter, softened
2 c. peanut butter at room temperature
1 1/2 c. plus 1 T. (for sprinkling) sugar
1 c. firmly packed light brown sugar
2 large eggs, at room temperature
2 T. milk
2 t. vanilla extract
1 c. peanut butter chips
1 c. chocolate chips

Preheat oven to 350 degrees.

In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips. Place sprinkling sugar on a plate. Drop by rounded tablespoons (I like big cookies!) onto an ungreased baking sheet.  Flatten with the bottom of a glass that has been dipped in sugar. Bake for 10 to 12 minutes (mine took the full 12 because, well...they were huge!).  Do not over bake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

taken from

Sugar Cookie Bars

When I try something new in the kitchen, my husband usually gives me a "Pretty good!"  But this time I got...."Oh my gosh!  These are FANTASTIC!"  Score!  I get such gratification when he shows enthusiasm over something I cook!  Now my 8-year-old daughter likes anything with sprinkles and frosting, so of course she gave them the thumbs up.  Now the 10-month-old...well, she'll eat anything! :)

When I saw this recipe I knew I had to try it.  I love sugar cookies but absolutely HATE making them.  I only make them at Christmas and they usually wind up with several tears splashed on top because I am horrible at the rolling and cutting and lifting.....I'm getting tense just thinking about it.  But these....oh these little things....oh how they make me smile.  You mix up the dough and press it into a baking sheet.  That's it!  No rolling, no cutting....ahhhhh.

Cookie Bars:
1 c. butter, softened
2 c. sugar
4 eggs
3 t. vanilla
5 c. all-purpose flour
1 t. salt
1/2 t. baking soda

1 c. butter, softened
1 t. vanilla
pinch of salt
3 1/2 c. powdered sugar, sifted
food coloring (optional)

Preheat the oven to 350 degrees.  Grease a rimmed cookie sheet (I think mine was 12 x 17).  Combine the butter and sugar with an eclectic mixer beating at medium-high speed until light and smooth.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla. 

In a medium bowl, combine the flour, salt, and baking soda; stirring together to blend.  Add the dry ingredients to the mixer bowl and beat on low speed until just incorporated.

Transfer the dough to the prepared baking sheet and press into an even layer.  Bake 10-15 minutes, until a toothpick inserted in the center comes out clean.  Transfer the pan to a wire rack and let cool completely before frosting.

For the frosting, beat the butter on medium-high speed until smooth.  Blend in the vanilla, salt, and powdered sugar until smooth.  Tint as desired with food coloring.  Spread over the cookie in the pan, cut into bars and serve.

adapted from

Chicken Enchiladas

This is one of the best dinners I have made in a LONG time!  They were SO good.  My daughter (who lives on macaroni and cheese) even spied it across the table and said, "I think I might like to try that"--she did and she liked it! 

The edges that weren't touched by the enchilada sauce got very crispy, almost like a chimichanga (without the deep frying!) Very yum!
1 lb. skinless, boneless chicken breast halves
1 onion
1 c. sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt 
1 (29 ounce) can tomato sauce
1 tablespoon chili powder
1 clove garlic, minced
8 (10 inch) flour tortillas 
1 can red enchilada sauce (I used medium)
3/4 cup shredded Cheddar cheese

Preheat oven to 350 degrees.

In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Meanwhile, combine onion and sour cream in a blender and puree.  Shred the chicken and return it to the skillet. Add the onion and sour cream mixture, cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, chili powder, and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with enchilada sauce and 3/4 cup cheddar cheese. Bake uncovered in the preheated oven 20 minutes.

Tuesday, June 8, 2010

Cheddar Garlic Biscuits

I first had these at Red Lobster several years ago and I managed to duplicate the recipe (about nine years ago I think?!).  Since then, I have perfected it by adding fresh garlic to the dough and DOUBLING the cheese!  They are yummy and so easy with Bisquick! 

4 c. Bisquick
1 1/3 c. buttermilk (regular milk will work just fine too)
2 c. shredded cheddar cheese
2 cloves of garlic, minced
1/4 cup butter
1/2 t. garlic powder
1/2. parsley

Preheat oven to 450.  Combine Bisquick, milk, cheese, and garlic until a soft dough forms.  Spoon onto an ungreased cookie sheet (I use an extra large cookie scoop).  Bake 8-10 minutes.  While baking, melt butter and combine with garlic powder and parsley.  When biscuits are finished baking, brush with butter mixture.

Lemon Buttermilk Pie

I had some buttermilk that needed to be used so I was FORCED to make this yummy pie.  Nothing says comfort food for me like something that a word?  Anyway, the recipe says to bake for about 25 minutes but I have to say, mine took nearly an hour to set.  I'm going to leave the original time just in case there was something wrong with my oven that day.

1 1/2 c. granulated sugar
1 T. flour
1 T. grated lemon zest
4 eggs
1 c. buttermilk
1 stick butter, melted
unbaked pie crust

Preheat the oven to 350.  In a large mixing bowl, combine the sugar, flour, and lemon zest.  Whisk in the eggs one at a time.  Stir in the buttermilk and melted butter. Pour mixture into pie crust.   Bake until the top is lightly browned and the center is set, about 25 minutes (remember, mine took much longer).  Remove from the oven and cool to room temperature.  Serve with whipped cream.

recipe from (Emeril Lagasse)

Choco-Peanut Butter-Banana Breakfast Strudel

This was good and OH SO rich!  I do not like milk at all and this little treat left me craving a glass of the white stuff.  Molly had a great time helping to spread the peanut butter and hazelnut spread.

1 can refrigerated crescent dinner rolls (6 rolls)
1/3 cup creamy peanut butter
1/2 cup hazelnut spread with cocoa
2 firm ripe small bananas
1 egg white, beaten
1 T. sugar mixed with a 1/4 t. sugar

Heat oven to 350.  Line a baking sheet with foil and lightly spray with cooking spray.  Sprinkle a small amount of flour on a sheet of wax paper.  Unroll dough onto floured paper into one long rectangle; pressing perforations to seal.  Cover with another sheet of waxed paper and, with a rolling pin, roll out to a 18x9" rectangle.  Spread peanut butter onto rectangle leaving an inch around the edges; repeat with hazelnut spread.  Cut bananas into skinny slices and arrange in two rows down the center of the spreads.  Fold in short ends of rectangle 1 inch.  Starting at one long side of rectangle, roll up tightly; pinch edges of dough to seal.  Remove from waxed paper and place seal side down on prepared baking sheet.  Brush with egg white and sprinkle with cinnamon sugar.  Bake 20-25 minutes or until deep golden brown.  Immediately transfer to wire rack and let cool for 30 minutes.  Loosely wrap foil around strudel; refrigerate 30-1 hour, or until chilled.

recipe from

Pumpkin and Apple Muffins

I's June and I have posted two pumpkin recipes.  I actually made these in October but I have been so busy with school and family over the last several months I did not have a minute to devote to this blog.  I'm trying to play a little catch up, which is why there are the "pumpkin in June" recipes.  But really...would it be SO bad to have a little summer pumpkin?  I don't think so...

1 2/3 cup flour
1 cup sugar
1 T. pumpkin pie spice
1 t. baking soda
1/4 t. salt
1/4 t. baking powder
1 cup canned pumpkin
1/2 cup butter, melted
2 large eggs, lightly beaten
1 apple, peeled and finely chopped (I used Granny Smith)
1 t. pumpkin pie spice
3T. sugar

Combine first six ingredients in a large bowl.  Make a well in center of mixture.  Combine pumpkin, butter, and eggs in another bowl then pour into dry mixture; stirring just until moistened.  Stir in apples and spoon into greased muffin pans.  Combine remaining sugar and pumpkin pie spice and sprinkle on top of muffin batter.  Bake at 350 for 20 minutes.  Remove from pan immediately and cool on wire rack.

Monday, June 7, 2010

Quiche: Times Two!

My husband's family stayed with us for a weekend in October when our baby was baptized.  I made two quiches for breakfast.  One chocked full of jalepenos and green chilies.  My brother-in-law do not have the same love for spicy foods that the rest do (especially in the morning!) so, I made a tamer version for us.  I made these the night before and just popped them in the oven the next morning.

Tex-Mex Quiche:
9 inch pie crust
1 lb. breakfast sausage
4 eggs
1/2 c. half and half
4 oz can green chilies, drained
2 cups pepperjack cheese
1 cup cheddar cheese

Brown sausage and crumble; drain and set aside.  Whisk together eggs, half and half, green chilies, and salt & pepper (to taste); set aside.  Fill unbaked pie shell with cheese.  Top with sausage and pour egg mixture over sausage then scatter jalapenos on top (again--to taste!)  Bake @ 375 for about 45 minutes or until the center is set.

"Boring but Delicious" Quiche:
9 inch pie crust
1 lb. breakfast sausage
4 eggs
1/2 c. half and half
3 cups mozzarella cheese

Brown sausage and crumble; set aside.  Fill pie shell with cheese and sausage.  Whisk together eggs, half and half, and salt & pepper (to taste).  Pour egg mixture over sausage.  Bake at 375 for about 45 minutes or until center is set.

Pumpkin "Muffies"

I made these with the intention of them being a cookie but their texture reminded me of those muffies that you can get at Panera.  The texture was more cakey than cookie--it was a nice surprise!

  2 cups sugar
1 cup butter, softened
2 eggs
1/4 t. salt
1 T. vanilla
1 cup mashed pumpkin
2 t. baking powder
1 t. baking soda
4-5 cups of flour (enough to make firm)
2 T. cinnamon
1 cup buttermilk

Cream together first 5 ingredients; add pumpkin and set aside.  Mix the dry ingredients together and then slowly combine with pumpkin mixture.  Add buttermilk and mix.  Add flour until batter is firm enough to hold a peak.  Drop by spoonfuls and bake for 12-15 minutes.