Posted by admin on November 11, 2009 · Leave a Comment
| Peanut Butter Cookies with Chocolate Chunks |
|
|
Recipe type: Cookies
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
- 1 1/2 cups unbleached all-purpose flour
- 1/3 cup rolled oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup crunchy peanut butter
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup honey
- 1 egg 1 teaspoon vanilla extract
- 5 (1 ounce) squares semisweet chocolate
- Mix flour, oats, baking soda, and salt in medium bowl.
- Chop the chocolate into chunks.
- In another bow and using an electric mixer, beat peanut butter, brown sugar, butter, honey, egg, and vanilla in large bowl until well blended.
- Stir dry ingredients into the peanut butter mixture in 2 additions.
- Stir in chopped chocolate.
- Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.
- Preheat oven to 350 degrees .
- Butter 2 heavy large baking sheets.
- With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4 inch diameter ball.
- Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart.
- Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes.
- Cool cookies on baking sheets for 5 minutes.
- Using metal spatula, transfer cookies to rack and cool completely.
2.1.7
Posted by admin on November 4, 2009 · Leave a Comment
Recipe type: Beef Dishes
Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
- 1 pound medium rare deli roast beef, thinly sliced
- 25 thin asparagus spears, cut into 3-inch lengths
- 3/4 cup cream cheese
- 1 1/2 tablespoons horseradish
- 1 tablespoon parsley, finely chopped
- 1 tablespoon chives, finely chopped
- Drop asparagus spears into boiling water for 2 minutes. Do not overcook. Cool in ice water bath.
- Combine cream cheese, parsley, chives and horseradish.
- Lay thinly sliced beef on waxed paper.
- Spread each slice with cream cheese mixture.
- Place one asparagus spear on each slice so tip is exposed.
- Roll each slice and tie with chive sprig.
- Cover and chill before serving.
2.1.7
Posted by admin on November 4, 2009 · Leave a Comment
Recipe type: Tex Mex
Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
- 2 cans (15 ounce) chili or 4 cups homemade chili
- 1 package cornbread mix
- 2/3 cup milk
- 1 cup shredded sharp chedder cheese
- Preheat oven to 400 degrees.
- Pour chili into greased 8 inch square baking pan.
- Combine remaining ingredients in another pan in order listed. Blend well.
- Pour batter over chili.
- Bake 30 to 35 minutes or until done.
- Cool 5 minutes.
2.1.7
« Previous Page — Next Page »