Peanut Butter Cookies
1 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cup flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
Cream together the butter, sugar, brown sugar, and peanut butter. Add the eggs and vanilla. Add the remaining dry ingredients. When the dough comes together, form into balls and create a cross hatch on top using a fork. Bake in a 375 degree oven for 8-10 minutes.
Tuesday, July 14, 2015
Molasses Cookies
Molasses Cookies
Makes 3 dozen
3/4 cups butter
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
1 teaspoon salt
2 teaspoon baking soda
1/4 teaspoon cloves
1 teaspoon ginger
1 teaspoon cinnamon
Add butter, brown sugar, egg and molasses together and stir. When combined, add the flour, salt, baking soda, cloves, ginger and cinnamon to the mixture and combine. Form small balls from the dough and roll each ball into sugar. Place on a baking sheet and bake in a 350 degree oven for 10 minutes.
Makes 3 dozen
3/4 cups butter
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
1 teaspoon salt
2 teaspoon baking soda
1/4 teaspoon cloves
1 teaspoon ginger
1 teaspoon cinnamon
Add butter, brown sugar, egg and molasses together and stir. When combined, add the flour, salt, baking soda, cloves, ginger and cinnamon to the mixture and combine. Form small balls from the dough and roll each ball into sugar. Place on a baking sheet and bake in a 350 degree oven for 10 minutes.
Cheesy Cauliflower Soup
Cheesy Cauliflower Soup
Yield 9 servings
1 large cauliflower head, broken into florets
2 celery ribs
2 large carrots
1 large green pepper
1 small sweet red pepper
1 medium red onion
4 cups chicken broth
1/2 teaspoon worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups (8 oz.) shredded cheddar cheese
2 cups half and half cream
Place cauliflower in a 4 quart slow cooker. Chop the celery, carrots, peppers, and onion; add to slow cooker. Stir in the broth. Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until the vegetables are tender. In a blender, process soup in batches until smooth. Return all to slow cooker; stir in cheese and cream. Cover and cook on high for 30 minutes or until cheese is melted.
Yield 9 servings
1 large cauliflower head, broken into florets
2 celery ribs
2 large carrots
1 large green pepper
1 small sweet red pepper
1 medium red onion
4 cups chicken broth
1/2 teaspoon worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups (8 oz.) shredded cheddar cheese
2 cups half and half cream
Place cauliflower in a 4 quart slow cooker. Chop the celery, carrots, peppers, and onion; add to slow cooker. Stir in the broth. Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until the vegetables are tender. In a blender, process soup in batches until smooth. Return all to slow cooker; stir in cheese and cream. Cover and cook on high for 30 minutes or until cheese is melted.
Tomato and Artichoke Soup
Tomato and Artichoke Soup
4 tablespoons butter
1 large onion chopped
1-2 cloves of garlic
1/2 teaspoon dried thyme
15 oz. can artichokes (not marinated) or 1/2 bag frozen Trader Jo's artichokes
28 oz. can chopped tomatoes
6 cups chicken broth (not chicken bullion)
1/2 teaspoon salt
1/2 teaspoon black pepper
In a large sauce pan heat butter and sauté onion for 5 minutes, until soft. Add garlic and thyme, sauté for 1 minute. Add artichokes, tomatoes, chicken broth, salt, and pepper. Cover and simmer for 30 minutes.
4 tablespoons butter
1 large onion chopped
1-2 cloves of garlic
1/2 teaspoon dried thyme
15 oz. can artichokes (not marinated) or 1/2 bag frozen Trader Jo's artichokes
28 oz. can chopped tomatoes
6 cups chicken broth (not chicken bullion)
1/2 teaspoon salt
1/2 teaspoon black pepper
In a large sauce pan heat butter and sauté onion for 5 minutes, until soft. Add garlic and thyme, sauté for 1 minute. Add artichokes, tomatoes, chicken broth, salt, and pepper. Cover and simmer for 30 minutes.
Mulligatawny Soup
Mulligatawny Soup
6 tablespoons butter
3 celery stalks, thinly sliced
3 carrots, thinly sliced
1 medium onion, chopped
1 tart apple, peeled, chopped
1 tablespoon curry powder
1 tablespoon flour
6 cups chicken stock
2 chicken breasts, cooked and diced
1/2 cup cream (whipped, lite, whatever you want)
salt and pepper to taste
basmati rice
Melt butter in heavy pot over low heat. Add celery, onion and carrot. Sauté until tender, stirring frequently. Add apple and sauté another minute or so. Add curry and flour. Slowly stir in the stock. Add chicken and cream. Cook on low for at least 15 minutes. Serve over rice.
6 tablespoons butter
3 celery stalks, thinly sliced
3 carrots, thinly sliced
1 medium onion, chopped
1 tart apple, peeled, chopped
1 tablespoon curry powder
1 tablespoon flour
6 cups chicken stock
2 chicken breasts, cooked and diced
1/2 cup cream (whipped, lite, whatever you want)
salt and pepper to taste
basmati rice
Melt butter in heavy pot over low heat. Add celery, onion and carrot. Sauté until tender, stirring frequently. Add apple and sauté another minute or so. Add curry and flour. Slowly stir in the stock. Add chicken and cream. Cook on low for at least 15 minutes. Serve over rice.
Heavenly Pumpkin Soup with Whole Wheat Croutons
Heavenly Pumpkin Soup with Whole Wheat Croutons
3 tablespoons softened butter
1 tablespoon brown sugar
1/2 teaspoon cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons melted butter
2 (14 1/2 oz.) cans chicken broth
1 (15 oz.) can pumpkin puree
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon pepper
1 cup heavy cream
Preheat the oven to 400 degrees. Combine butter, sugar, and cinnamon. Spread on slices of bread and bake for 8 to 10 minutes, until crunchy and bubbly. Cool and cut into 8 triangles. Sauté onion in butter until softened. Add 1 can of chicken broth. Bring to a boil and let simmer, covered, for 15 minutes. When cool enough to handle, puree soup until smooth in a blender (or with an immersion blender). Return the mixture to the saucepan. Add remaining broth, pumpkin, salt, cinnamon, ginger, and pepper. Stir and bring to a boil. Cover and simmer for 10 minutes. Stir in whipping cream and top with croutons.
3 tablespoons softened butter
1 tablespoon brown sugar
1/2 teaspoon cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons melted butter
2 (14 1/2 oz.) cans chicken broth
1 (15 oz.) can pumpkin puree
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon pepper
1 cup heavy cream
Preheat the oven to 400 degrees. Combine butter, sugar, and cinnamon. Spread on slices of bread and bake for 8 to 10 minutes, until crunchy and bubbly. Cool and cut into 8 triangles. Sauté onion in butter until softened. Add 1 can of chicken broth. Bring to a boil and let simmer, covered, for 15 minutes. When cool enough to handle, puree soup until smooth in a blender (or with an immersion blender). Return the mixture to the saucepan. Add remaining broth, pumpkin, salt, cinnamon, ginger, and pepper. Stir and bring to a boil. Cover and simmer for 10 minutes. Stir in whipping cream and top with croutons.
Bran Flax Muffins
Bran Flax Muffins
recipe from Allrecipes
Yield 15 servings
1 1/2 cups all-purpose flour
3/4 cup ground flax seed
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup skim milk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 cups shredded carrots
2 apples, peeled, shredded
1/2 cup raisins (or Craisins)
1 cup chopped mixed nuts (optional)
Preheat oven to 350 degrees. Grease muffin pan or line with paper muffin liners. In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla, and oil; mix until just blended. Stir in the carrots, apples, raisins, and nuts. Fill prepared muffin cups 2/3 full with batter. Bake at 350 degrees for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
recipe from Allrecipes
Yield 15 servings
1 1/2 cups all-purpose flour
3/4 cup ground flax seed
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup skim milk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 cups shredded carrots
2 apples, peeled, shredded
1/2 cup raisins (or Craisins)
1 cup chopped mixed nuts (optional)
Preheat oven to 350 degrees. Grease muffin pan or line with paper muffin liners. In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla, and oil; mix until just blended. Stir in the carrots, apples, raisins, and nuts. Fill prepared muffin cups 2/3 full with batter. Bake at 350 degrees for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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