Best Peanut Butter Cookies Ever

I don't love PB cookies. I love these. Rob says they are the best Peanut Butter cookies he's ever had. Loved them. I followed the weight measurements with a digital scale and they were perfect.

From Mel.

The Best Peanut Butter Cookies

YIELD: MAKES ABOUT 3 DOZEN COOKIES

I haven't tested the recipe using natural peanut butter - I've only used traditional creamy peanut butter (like Jif or Skippy). The trick to this recipe is instead of pressing the cookies flat before baking, give them a light press after they are done baking. It makes all the difference in the world for soft, dense peanut butter cookies.

INGREDIENTS

• 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
• 2 cups creamy peanut butter (see note)
• 1 1/2 cups brown sugar (10 1/2 ounces)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 2 large eggs
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat the oven to 350 degrees F. 
2. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
3. In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and peanut butter until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. 
4. Add the brown sugar and granulated sugar and mix until combined. Beat in the eggs and vanilla until creamy. 
5. Add the dry ingredients and mix until combined. 
6. Scoop the dough and roll into 1- or 2-inch balls. Place on parchment- or silpat-lined (or lightly greased) large, rimmed baking sheets, placing them a couple inches apart.
7. Bake for 10-11 minutes until puffed. Don't overbake.
8. Remove from the oven and immediately press each cookie to flatten slightly with the bottom of a flat drinking glass. Don't flatten the cookies to smithereens, just press the puffed part down until the cookies are an even thickness. 
9. Scoop onto a cooling rack to cool completely. These cookies freeze great (and actually taste amazing straight from the freezer).

Mom's Bread

Before I accidently delete this picture again...

Cilantro Lime Vinaigrette Grilled Fish Tacos

Fish Tacos.  I love them.  If they are on a menu at a Mexican Restaurant, I always get them, these are pretty darn good, and probably my favorite homemade to date.

Recipe found here.

Cilantro Lime Vinaigrette:  (This is a Cafe Rio Copy cat (not the creamy dressing))
1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic (I used one clove and didn't blend it.  I just cut it into fourths and added it to the dressing, so you get a really mild garlic flavor.  I really don't like strong raw garlic flavor)
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed

In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.

For the tacos, I marinated 4 Tilapia Filets for 20minutes in the vinaigrette.  Grilled (on a piece of tin foil so it wouldn't fall through the grates when flipped)  for about 5 minutes.  

Shred cabbage (purple or green) and toss with more of the marinade.  Fish tacos are incomplete without cabbage.  Serve on Corn tortilla.

Additional toppings you might like:

pico de gallo (whatever you like)
avocado
mango
cotija cheese

Skillet Taco Pasta Shells {30-Minute Meal}

I kind of loved this. It's not fancy, but I made it because I had all the ingredients in my house already and I was in a comfort food kind of mood. It made for a super quick lunch. And it kind of reminded me of a delicious, non-processed version of Hamburger helper. I think kids would love it. From Mel.

Skillet Taco Pasta Shells

YIELD: SERVES 6

INGREDIENTS

• 1 pound ground turkey or beef
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon onion powder or 1/2 cup finely chopped yellow onion
• 1 teaspoon garlic powder or 2 cloves garlic, finely minced
• 14.5-ounce can diced tomatoes (I used a pint I bottled, and they were so good)
• 8-ounce can tomato sauce
• 1/2 cup salsa verde (green salsa or green enchilada sauce) A dusty can from my pantry...
• 15-ounce can pinto beans, rinsed and drained I used black beans instead
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 2 1/2 cups medium pasta shells (like these) I did a bit less here. Probably 2 1/4 because I like more sauce
• 1 1/3 cup low-sodium chicken broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon brown sugar
• 1 cup shredded sharp cheddar cheese
• Fresh cilantro for sprinkling
• Sour cream, olives and salsa for serving (optional)
• I heated up some frozen corn and threw it in at the end instead of having it on the side. I liked it.

DIRECTIONS

1. In a large, 12-inch nonstick skillet over medium heat, cook the ground turkey or beef, salt, pepper, onion (or onion powder), and garlic (or garlic powder), stirring every once in a while to break the meat into small pieces. Once the meat is cooked through, drain any excess grease and scrape the meat mixture to a paper towel-lined plate. 
2. To the skillet add the diced tomatoes, tomato sauce, salsa verde, pinto beans, chili powder, oregano, pasta shells, chicken broth, Worcestershire sauce and brown sugar. 
3. Bring the mixture to a gentle simmer and cook, stirring often to make sure the pasta isn't sticking, until the pasta is tender and most of the liquid has been absorbed, 15-20 minutes. 
4. Stir in the cooked ground meat and top with the shredded cheese. Cover the skillet for 1-2 minutes to let the cheese melt. Sprinkle with fresh cilantro. The pasta will thicken as it rests. 
5. Serve with sour cream, olives, and salsa, if desired.

Applesauce Oat Muffins

From Mel's. I made these and they were a great, simple muffin. The girls devoured them. They weren't too sweet, but I still might try going down to 1/4 cup of sugar next time. I don't like things very sweet.

Healthy Applesauce Oat Muffins

YIELD: MAKES 12 MUFFINS

I always double this recipe because they freeze so well!

INGREDIENTS

• 1 cup rolled/old-fashioned oats
• 1 cup unsweetened applesauce 
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 4 tablespoons butter or coconut oil, melted
• 1/3 cup sugar 
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup dried cranberries or raisins, optional

DIRECTIONS

1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside. 
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.

Recipe Source: adapted very, very slightly from my friend, Katie K. (added a pinch of salt)

Chicken Milano Pasta

This was super good. Too good. I think I ate most of it all by myself.

Macaroni Grill Chicken MilanoI will definitely double this recipe next time I make it.
1-2 tablespoons butter
2 cloves garlic minced
½ cup sun dried tomatoes, chopped
½ cup chopped mushrooms I used a cup of baby portabella mushrooms. I love them.
1 cup chicken broth*
1 cup heavy cream I used half and half.  I think if I make this often I will use whole milk.
1 chicken breast, diced*
Salt and pepper to taste I added at least 1/2 tsp salt
2 tablespoons olive oil
2 tablespoons fresh basil I used a sprinkling of dried basil
1 packet fresh fettuccini or bow tie pasta
Parmesan cheese

1. Heat a large skillet over medium heat; heat oil. Season chicken pieces with salt and pepper; cook until lightly golden and juices run clear, about 6-8 minutes. Take chicken off heat and set aside.
2. In the same skillet, melt butter over low heat, and cook the garlic till fragrant. Add a Tbs of flour and cook it for a minute. Then add the cup of the chicken broth.
Add the tomatoes, increase heat to a boil. When you reach a boil, reduce to a simmer for about 10 minutes leaving uncovered. I added the mushrooms here so that they cooked down and flavors melded.
3. Add the cream, and bring back up to a boil, stirring continuously. Once boiling, reduce heat to a simmer, add cooked chicken; continue to stir until sauce has thickened, about 5-8 minutes.
4. Meanwhile bring a large pot of water to boil. Cook pasta to al dente according to package directions. Drain pasta and put back into warm pot; pour the sauce over the warm pasta, sprinkle with fresh basil and parmesan cheese. Serve warm. I never mix my pasta and sauces together like this because the pasta drinks up all the sauce. I like to ladle it over the pasta.
*Note: This pasta could easily be made vegetarian by excluding the chicken and using vegetable broth rather than chicken broth. The flavor would still be fantastic. I didn't add chicken today because I didn't feel like messing with chicken and Jimi wasn't home. I will def use chicken when I make this for him.

Smothered Crispy Pork Cutlets with Cauliflower Mash

Mel just posted this and we tried it yesterday. Rob died over it. I loved it too. The cauliflower mash was new. I thought it was a good way to squeeze some veggies into the dinner. I think next time I might do half cauliflower, half normal mashed potatoes though. It was a bit watery on its own. Half this recipe served us with leftovers to spare.

My changes in red.

YIELD: SERVES 6-8

The pork can be made ahead of time and kept in a single layer in a baking dish in a warm oven (set to about 170 degrees) for up to an hour. Also the cauliflower mash can be made several days in advance, stored in the refrigerator, and warmed in the microwave or in a baking dish in the oven for serving. 

INGREDIENTS

Pork:
• 2 pounds pork tenderloin(s), trimmed of excess fat (They only had pork chops at the store, so I used those instead. I thought they were great.)
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter 
Sauce: 
• 1 tablespoon olive oil
• 1 tablespoon butter
• 8 ounces baby bella mushrooms, stems removed and discard, mushrooms halved
• 1 medium shallot, finely minced (I used a yellow onion, just as good)
• 2 cloves garlic, finely minced
• 3 tablespoons all-purpose flour (I just scooped some that was leftover from breading the pork)
• 3 cups low-sodium beef broth or stock
• 1 cup half-and-half
• 3 tablespoons chopped fresh parsley (skipped this)
Cauliflower Mash:
• 2 heads cauliflower, florets
• 2 tablespoons butter
• 2 tablespoons sour cream
• ½ cup freshly grated Parmesan cheese (may or may not have doubled this on accident. We survived. Yum.)
• Salt and pepper to taste

DIRECTIONS

1. For the pork, slice the tenderloins into ½-inch pieces. Lightly pound with a mallet or the bottom of a small saucepan inbetween pieces of plastic wrap or inside a thick resealable Ziploc bag until each pieces is about ¼-inch thick. 
2. Combine the flour, salt and pepper in a shallow dish. Dredge each piece of pork in the flour mixture on both sides. In a large, 12-inch skillet, heat the butter and olive oil over medium heat until hot and shimmering. 
3. Add the pork in a single layer (you may need to do this in batches), leaving a bit of space between each piece, and cook for 3-4 minutes on each side until just cooked through (will register 145 degrees F on an instant-read thermometer). Transfer to a plate and repeat with the remaining pork (adding a little extra butter and olive oil if the skillet is dry). Cover the pork lightly with a lid or aluminum foil to keep warm. (I did this and they weren't super crispy like the title says, but still very good)
4. Once the pork has all been cooked and transferred out of the skillet, return the skillet to medium heat and add the 1 tablespoon oil and 1 tablespoon butter for the sauce. Add the mushrooms, shallot and garlic. Cook, stirring often, until the mushrooms have softened and are beginning to brown, about 6-8 minutes. 
5. Stir in the flour and cook for 1-2 minutes, stirring constantly. The flour should take on some brown color and the mixture should sizzle a bit. Gradually pour in the stock, about ½ cup at a time, deglazing the pan and scraping up any browned bits on the bottom. Continue adding the stock, whisking constantly to avoid lumps and bring the mixture to a simmer. Stir in the half-and-half. Simmer for 5-6 minutes until the sauce has thickened slightly. (I tried doing this with just the flour and it wouldn't thicken like I wanted it to. I just used cornstarch and thickened it like a traditional gravy)
6. Transfer the pork to a platter and pour the sauce over the top (some can be reserved to be served separately). Sprinkle with the fresh parsley. Serve the smothered pork over mashed potatoes or cauliflower mash. 
7. For the cauliflower mash, clean and trim the large stems off the heads of cauliflower. Cut the florets into pieces. Boil the cauliflower in a large pot of water until very tender, about 8-10 minutes. (I want to try to steam it next time. I had a hard time getting it to not be watery) Drain off the water and lay the cauliflower pieces on several layers of paper towels. Pat dry until very little moisture remains (do so quickly as you want the cauliflower warm when blending). Add the cooked cauliflower to a food processor, blender or use a large bowl and an immersion blender. Toss in the butter, sour cream, Parmesan cheese and salt and pepper to taste (start with ½ teaspoon each and add more if needed). Process until thick and smooth.

Dinner in a Pumpkin

Use a pie pumpkin.

Open it up and clean it out. 

Sprinkle salt and pepper on the inside.

Put the pumpkin on a baking sheet, then put it into a 350 degree oven while you prepare the insides. 

In a pot heat:

2-3 cooked and chopped chicken breasts

1 cube cream cheese

1 can cream of chicken soup

3/4 cup water

A package of Italian seasoning 

You can add other veggies to this mix - corn, carrots, peas, - but make sure you cook any "hard" veggies (like carrots) first. They won't get cooked enough in the pumpkin. 

Or you could have fresh veggies or a salad on the side. 

Pour mixture into your pumpkin. Put the pumpkin lid on top and cook for 60-90 minutes or until the pumpkin is soft and cooked. 

Serve over rice. Don't forget to scoop some of that yummy pumpkin out as you eat!

 

spicy halibut chili

This recipe originally came from Kassi (who thought it was from Marsha J.), but I have made some alterations to lighten it up.

Halibut isn't cheap, so this might be a once a year meal, but we liked it.  All my kids except the picky one, who's name starts with C ate it.

1 medium onion, diced
1/4 cup white wine vinegar (or red if you are like me and that's all you have)
1 jalapeño, seeded and diced
1 can green chilis
2 Tblsp garlic, minced
1 tblsp thyme (I didn't have this, and it still tasted good)
1 tblsp basil
1 tsp oregano
2 tblsp chicken base
1 cup cream or 2 cups half and half (use milk or chicken stock to bring your cream up to 2 cups)
2 cups chicken stock
2 cans great northern beans
1/2-1 cup water
pepper jack cheese (I used about a cup shredded, but you could definitely use more.  I didn't want it to be too spicy for my kids)
cooked halibut.  (I used 2 large pieces)
salt and pepper to taste

saute onion and jalepeno, add garlic.  Add vinegar and herbs and chicken base.

add liquid (chicken broth and cream) and beans, and warm.

add halibut.

We like it with this cornbread.  I wasn't sure if veggies would be any good with the halibut, so we just had carrot sticks and fruit on the side.  A salad would be great.

***The original recipe called for 1 cup of white wine vinegar.  I think that's too much.  I think that it was supposed to be wine, but someone altered the recipe to be alcohol free.  I made it originally with 1 cup, and added my half and half and it totally curdled.  So, I remade it because I still had some cream in my fridge.  I'm not sure if half and half will always curdle, but I'm kind of afraid to use it again.  As I was throwing the box away, I realized that the half and half was the fat free kind.  So that's probably the problem, but proceed with caution when using half and half.   It's also possible that the vinegar is used to thicken it.  anyway, vinegar is so strong, I don't think I'd use 1 cup.

when dad's away...

...i make this kind of dinner a lot; or for lunch sometimes even when he is home. chop up whatever is around, put the platter in the middle of the table, serve it with dips, and everyone digs in. the kids stick mostly to the cheese and fruit, but will try a little of the veggies -- especially as a carrier for the dips.

Peanut butter with celery or apples. Poppyseed dressing with cucs. Hummus (or ranch) with celery or cucs. Cheese with the apples. Mix and match as you choose. Easy and healthy.

if I buy veggies at costco in bulk, we eat lots more than normal so they don't go bad and go to waste. 

but bananas from costco make me so mad. they are the fruit that is always good ... except from costco. blech.

Baked Ham and Swiss Malibu Chicken

Rob dies over Mel's Chicken Cordon Bleu recipe, but it's kind of a lot of mess and work, so I don't make it very often. This recipe has the same feel, but its so much easier. It's like Chicken Cordon Bleu, inside out. The mustard dipping sauce is so dang good, esp. if you love honey mustard. I would make extra if you really like it. Rob liked dipping his veggies in it too.

Baked Ham and Swiss Malibu Chicken

YIELD: SERVES 6

If the chicken breasts you are using aren't thick enough to cut in half (to form two thinner pieces), pound them slightly and consider using a few more chicken breasts to equal the six pieces you would have if following the recipe instructions.

My favorite brand of ham deli meat is Hormel Naturals. The honey ham is delicious and works great in this recipe. I just had some honey ham sliced at the Deli.

INGREDIENTS

• 3 large chicken breasts, cut in half to form two thinner cutlets (see note above)
• Salt and pepper to taste
• 3 large eggs
• 1 1/2 cups panko bread crumbs I want to try using mashed up Ritz next time, so it's the same as her Cordon Bleu recipe
• 1 cup finely shredded Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons garlic powder
• 12 slices deli ham (see note above)
• 6 large slices of swiss cheese
Dipping Sauce:
• 2 tablespoons Dijon mustard
• 3 tablespoons mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon honey

DIRECTIONS

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish.
2. Pat the chicken dry with paper towels and lightly season both sides with salt and pepper.
3. Whisk the eggs together in a shallow pie plate or dish. In another shallow dish, toss together the panko, Parmesan, salt, pepper, and garlic powder. 
4. Dip the chicken into the egg mixture and immediately press it into the dry mixture, pressing the mixture into both sides of the chicken. Place the chicken in a single layer in the prepared baking dish. 
5. Bake uncovered for 30 minutes. Remove from the oven and layer two slices of ham across each chicken piece, followed by a slice of Swiss cheese to cover most of the ham/chicken.
6. Return to the oven and bake for another 5 or so minutes until the cheese is melted.
7. While the chicken bakes, whisk together the dipping sauce ingredients. 
8. Serve the chicken warm with the dipping sauce on the side.

Recipe from Mel's. 

Lasagna

Every time I make lasagna I try a new recipe. I think I've finally found the perfect one at allrecipes.com.

Ingredients 

Makes servings USMetricAdjust Recipe (Help)

1 pound sweet Italian sausage (I love the flavor of the sausage)                                                   

3/4 pound lean ground beef                                                    
1/2 cup minced onion                                                                     

2 cloves garlic, crushed                                                                     

1 (28 ounce) can crushed tomatoes                                                                     

2 (6 ounce) cans tomato paste                                                                     

2 (6.5 ounce) cans canned tomato sauce                                                                     

1/2 cup water                                                                     

2 tablespoons white sugar                                                                     

1 1/2 teaspoons dried basil leaves                                                                     

1/2 teaspoon fennel seeds                                                                     

1 teaspoon Italian seasoning                                                                     

1 tablespoon salt                                                                     

1/4 teaspoon ground black pepper                                                                     

4 tablespoons chopped fresh parsley                                                                     

12 lasagna noodles                                                                     

16 ounces ricotta cheese (or cottage cheese)                                                                   

1 egg                                                                     

1/2 teaspoon salt                                                                     

3/4 pound mozzarella cheese, sliced                                                                     

3/4 cup grated Parmesan cheese                                                                           

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Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.