Peanut Butter Chocolate Chip Cookies

I actually came across this recipe because my Aunt Jodi asked me to make cookies for Girls Camp, and I didn't want to make plain old chocolate chip. So when I went to make peanut butter cookies I realized that *gasp* I didn't have any white sugar in the house! Really? I have ten boxes of crackers, eight large bottles of ketchup, and enough shredded cheese to get me through any natural disaster, but I don't have sugar in my food storage? Trust me. It was an eye opener.

Anyway, I found this peanut butter chocolate chip cookie recipe that doesn't call for white sugar. Hooray! It's really good and really easy. And the odd thing? It asks for 1/4 cup of cornstarch in the mix. This is the first time I've ever used cornstarch for anything but thickening gravy. But they taste awesome!

Photo from Allrecipes

1 cup butter, softened
1 1/2 cups packed brown sugar
2 eggs
1 1/4 cup peanut butter
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 cup cornstarch
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup semisweet chocolate chips (I added a little more. Some other people used M&Ms, which I would have totally used if I had them.)

Directions

1.Preheat oven to 350 degrees F.

2.Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.

3.Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.

4.Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.

5.Bake for 10 minutes.

Caramelized Onion, Sausage and Basil Pizza

I saw this on Giada at Home the other day and had to make it. Anything with caramelized onions on it has to be good! It wasn't super expensive either. Celeste's pizza dough recipe would be perfect for this too, just put the cornmeal on the bottom of your cookie sheet to make it kind of crunchy. Also, I used regular pork sausage, not spicy, so it was a little different I'm sure than what it was supposed to taste like, but it was still super yummy! If you aren't a gorgonzola fan, you can totally use blue cheese or something more mild like feta (oooh feta would be so yummy on this!). The gorgonzola was strong but it didn't overpower this pizza at all.

Picture Courtesy Food Network (my pizza had wayyyy more cheese!)

Caramelized Onion, Sausage and Basil Pizza

Giada DeLaurentiis


Cornmeal, for dusting
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1 tablespoon unsalted butter, at room temperature
2 onions (about 1 1/2 pounds), thinly sliced (I used Walla Walla sweet onions)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound spicy turkey or pork sausage, casings removed, crumbled (like I said, I used regular, but spicy would give it lots of flavor too)
All-purpose flour, for dusting
1 (13 to 16-ounce) ball pizza dough
3/4 cup (3 ounces) crumbled Gorgonzola or blue cheese (you can totally use more since mine came in a 5oz tub)
1/4 cup chopped fresh basil leaves (please don't skip this!)

Directions
Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal and set aside. (I actually baked mine at 425 accidentally and it turned out fine)

In a large skillet, melt 3 tablespoons of olive oil and the butter over medium-low heat. Add the onions, salt and pepper. Cook, stirring occasionally, until golden and caramelized, about 20 minutes. Increase the heat to medium-high and add the sausage. Using a wooden spoon, break up the sausage and cook, stirring constantly, until cooked through, about 8 minutes. Set aside to cool slightly.

On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the onion mixture evenly over the dough, leaving a 1-inch border. Sprinkle the cheese on top. Bake until the crust is golden and the cheese has melted, about 15 to 17 minutes. Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve.

Almond Joy Cake

My WONDERFUL sister-in-law brought me this cake and it seriously almost brought tears to my eyes! It was soooo good! I obviously had to have the recipe but, I must warn you, do NOT make this cake unless you have somewhere to take it or someone to share it with! Or you WILL eat the whole thing yourself!!
I will post a picture later

Almond Joy Cake

• 1 package chocolate cake mix with pudding
• 1 cup evaporated milk
• 1 cup sugar
• 24 large marshmallows
• 1 package coconut (14-oz)
• 1/2 cup evaporated milk
• 1/4 cup butter
• 1 12 oz pack. Chocolate chips
• 1 cupalmond slices -- toasted

Directions

1. Bake chocolate cake as directed on package.
2. Combine in medium saucepan 1 cup evaporated milk and 1 cup sugar, bring to a boil and stir in marshmallow until Melted.
3. Add 1 package coconut, pour this over cake while both are hot.
4. Melt together the remaining milk, butter and chocolate chips.
5. Stir until melted and add 1 Cup toasted almond slices.
6. Pour on top of warm cake.

*I think it tastes better cold. I would make it the day before and refrigerate until serving.
*My sister-in-law also said that next time she makes this she will poke holes in the cake before pouring on the coconut mixture so it soaks in.

Nilla Wafer Caramel Pops

I got this idea from Kelli and I knew I had to make it as part of the goodie bags for Rix's Bday party. They were so easy to make and actually quite fun! We decided these would be fun for any holiday or event - Valentine treats for school classes or neighbors (add red and pink sprinkles, or heart sprinkles), Christmas treats, dip in chocolate and pipe orange frosting pumpkin faces for Halloween, etc. Or sprinkle with crushed nuts, oreos, etc. Drizzle with chocolate? The possibilities are endless! This is also something fun that your kids could help out with.

I wrapped them in sucker wrappers (I got them at Michaels) and tied a bow.

48 Nilla Wafers

1/2 bag of Kraft Caramels (I like the taste of Kraft better than other brands)

White or milk or dark chocolate (I used the Wilton Melting Chocolates)

Sprinkles

Sucker Sticks (found at Walmart, or craft stores)

Melt caramels with a little water according to package directions. Let cool slightly to it firms up a little. Using a small spoon, dab a small spoonful on one Nilla Wafer. Place sucker stick in caramel, twisting to cover the stick in caramel. Place second Nilla Wafer on top and gently squish together. Wipe any caramel off that squeezes through. Finish with remaining cookies and caramel.

Note: Don't dab all the caramel on the first 24 cookies and then place sticks and second cookie. The caramel will harden up too fast and the second cookie won't stick.

After caramel is cooled, melt chocolate in microwave according to package directions. Dip a sucker in the chocolate, covering completely, and tap off excess. Place on wax paper and sprinkle with whatever you are using to decorate. Let harden. Wrap in sucker wrappers and enjoy!

Baked Ziti

This recipe doesn't have the glamor of the previous recipes, but it's a goody. It's like a lasagna, but easier. I make it every time I need to bring dinner to someone. I buy the disposable pans and throw it in. If I were a little more prepared, I'd buy 3 square disposable pans and make one to bring, one for the freezer, and one for my family to make. Even then, I'd still have leftovers! I know Kristi made this recipe from the Biggest Loser's website. So, she may need to post her variation.

Also, you could use Kelli's spaghetti sauce for this recipe!

Baked Ziti
Sandy Liggett (Brent's cousin)

1 lb dry ziti, or tube noodles
onion
1 garlic clove
1 lb ground beef
2 26 oz spaghetti sauce
6 slices provolone cheese (I buy it from Sam's, divide it into freezer bags)
1 1/2 cups sour cream
6 oz shredded mozzarella cheese
2 Tbsp grated Parmesan

Cook noodles until al dente. Brown ground beef with chopped onion and garlic. Drain. Add spaghetti sauce. Layer in pan in the following order:

sauce (just enough to cover the bottom)
noodles
sauce
provolone (enough to cover)
sour cream
sauce
mozzarella cheese
Parmesan cheese

Bake at 350 for 30-minutes or until the cheese is melted and the sauce bubbling.

Asian-Style Ribs

So I got this recipe from an April edition of Family Circle magazine, and was so excited to try it. I found pork ribs on sale for $1.99/lb and I had everything except the sesame oil and ginger. It was delicious! It's a slow cooker recipe, my favorite for busy days, and even Aubrey was eating it up. Jeremiah's only suggestion was to add a little more brown sugar. It would be great over rice!

Asian-Style Ribs

2/3 cup light brown sugar

1/2 cup low-sodium soy sauce

2 Tablespoons sesame oil

2 Tablespoons rice vinegar

2 Tablespoons minced fresh ginger

4 garlic cloves, crushed

1/2 teaspoon red pepper flakes

1 rack pork ribs (about 3 pounds), cut into sections of 3 to 4 ribs

2 Tablespoons cornstarch

3 scallions, trimmed and thinly sliced

1 teaspoon sesame seeds

Directions:

1. In a small bowl, blend sugar, soy sauce, sesame oil, vinegar, ginger, garlic, and red pepper.
2. Place ribs in a slow cooker bowl; add sauce. Cover; cook on HIGH for 6 hours or until meat is tender.
3. Transfer ribs to a platter. Strain sauce and discard extra fat. Combine cornstarch and 1/4 cup water; blend with sauce in saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Top ribs with 1/2 cup of the sauce, scallions, and sesame seeds. Serve with remaining sauce.

Peanut Butter Cheesecake Brownies

These were really good and rich, so it was easy giving half of the pan away to family and friends since I couldn't eat very many. But they are so good. Don't be daunted by the steps. Most of it is just cooling time in the fridge. These taste better the day after too after they are set up more.

Oh, and in this recipe, you really have to use the Pillsbury brand brownie mix! The first time I made them I used Duncan Hines mix and the brownie layer was totally uncooked and gooey. Like bad gooey. So I read on the Pillsbury website under the reviews for the recipe, and someone said that she had the same problem with using Betty Crocker, and so it only works with the Pillsbury (trust me on this).


1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix (you really have to use the Pillsbury brand!)

1/2 cup vegetable oil
1/4 cup water
2 eggs
1 package (8 oz) cream cheese, softened
1 can (14 oz) Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter (I used crunchy and it was fine, although I think creamy is better)
1 bag (8 oz) Heath® milk chocolate toffee bits
1 cup milk chocolate baking chips
3 tablespoons whipping cream (I just used milk and it was fine.)
1. Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray.

2. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside.

3. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk and peanut butter; beat until smooth. Stir in 1 cup of the toffee bits. Spoon mixture over batter; spread evenly. (Spooning the mix over the batter is a little tricky. Just be patient and know it doesn't have to be perfect).

4. Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40 minutes.

5. In small microwavable bowl, microwave chocolate chips and cream (or milk) uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. Serve cold. Store covered in refrigerator.

For higher altitudes, you can click on this link for tips on how to adjust the recipe.

Tasty Meatloaf

Another Sisters' Cafe recipe. I really like their recipes. I made this for Sunday dinner with my parents over and everyone loved it. My kids even ate it up without complaining (except for Jack but that's because he wanted to go upstairs and play Mario Kart). One suggestion, since this makes two meatloaves, is to freeze the second meatloaf for another day. The girls at Sisters' Cafe suggest baking the second one in a disposable foil bread pan so you don't have to use one of your metal pans for the freezer.

(Picture courtesty Sisters' Cafe)

Tasty Meatloaf

1.5 lbs. lean ground beef

1.5 lbs. ground turkey
1 large onion, chopped finely
1 box stuffing mix (any kind)
1 (8 oz.) can tomato sauce
2 Tb Worcestershire sauce
1/4 tsp pepper
1 cup fat free or light sour cream
1/2 cup milk
1 packet of dry ranch dressing mix
2 cloves garlic, minced
1 tsp oregano
1 egg

Sauce (the BEST part!)
Stir together in a bowl:
2/3 cup ketchup
1/2 cup brown sugar
1 1/2 tsp prepared mustard

Combine all ingredients in a mixer (Kitchen Aid with paddle attachment works great, just make sure you put the lid on it so things don't go flying). Divide into two 9 inch loaf pans. Do not cover. Bake in a preheated oven at 350 degrees for one hour. Remove loaves and drain any accumulated grease in pans. Top with sauce and bake an additional 30 minutes. Once it has mostly cooled you can wrap tin foil over the top of one and put it in the freezer for later.