Sunday, February 26, 2017

Chocolate Peanut Butter Drop Cookies






Love these cookies!  This recipe has been around for quite sometime.  I think I got this from one of my oldest sister and I hadn't made them in a long time.  I thought about them strolling thru the baking aisle and saw the peanut butter chips.  I decide to bake up a batch and send a few down to our daughter at school.  She loved them and asked for the recipe.  So here it is.

2 squares unsweetened chocolate, melted
1/2 cup butter
1/2 cup sour cream
1 egg
1 1/2 cup flour
1 cup sugar
1/2 tsp. Baking soda
12 oz. Peanut Butter chips
1 tsp. Vanilla
Cream butter and sugar; add eggs.  Stir in melted chocolate.  Add baking soda to sour cream and add to mixture. Then add flour and vanilla. Mix together well and then fold in peanut butter chips.
Drop by teaspoonful onto greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

Tuesday, February 14, 2017

Stir Fry Chicken and Asparagus


Sunday morning was spent pondering the daily question, what is for dinner?  No one really wanted to go to the store again.  The morning perusal of the freezer yielded stir fry chicken strips from our area grocery store.  The chicken is already coated with a light marinade and ready to go.  What needs to be decided is what to use as the vegetable part of this recipe.  We had some beautiful asparagus ready in the refrigerator and with this combination we found a recipe in our big binder for Stir Fry Chicken and Asparagus that we made a few years ago from Food Network.  Whip up some Jasmine Rice and you have a recipe that  taste as good as something you would get at PF Changs.


Ingredients


1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

Directions


Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.

Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.

Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.













Monday, February 6, 2017

Tex Mex Black Bean Dip

 
We needed a little pregame treat and something to enjoy while watching the Puppy Bowl yesterday.  I dug out a recipe from about 15+ years ago for a low fat Tex Mex Black Bean dip that is quick to make and packs in the flavor and a bit of protein.  This is made on the stove and ready in about 15 minutes. 



1 teaspoon vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup diced tomato
1/3 cup bottled picante medium sauce
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15-ounce) can black beans, drained
1/4 cup (1 ounce) shredded reduced-fat Colby Jack cheese
1/4 cup chopped fresh cilantro, plus more for garnish   
1 tablespoon fresh lime juice
 
Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomato and next 4 ingredients (tomato through beans); cook 5 minutes or until thick, stirring constantly. Remove from heat; partially mash with a potato masher. Add cheese, cilantro, and lime juice, stirring until cheese melts. Serve warm or at room temperature

Wednesday, February 1, 2017

Chocolate Peanut Butter Lava Cakes


This recipe has been haunting my dreams for quite some time.  I love chocolate, and even love it more when there is peanut butter involved.  When I see a recipe like this on a menu, generally they tell you you will have to wait for it to be prepared.  It is a special order dessert.  Reading this recipe I saw how easy this was and having all of the ingredients on hand I made it for the special men in my life - my husband and son.  It was my turn to plan dinner and why not add a dessert to the menu.   The extra one did not go to waste.  The growing 16 year old had seconds!  This is so good and would make a great Valentine's Day dessert if you are planning ahead. 


CHOCOLATE PEANUT BUTTER LAVA CAKE

6 ounces semi-sweet chocolate chips
½ cup unsalted butter
¼ cup all-purpose flour
½ cup confectioners’ sugar, plus more for dusting
⅛ teaspoon Kosher salt
2 eggs
2 egg yolks
8 teaspoons creamy peanut butter
Cocoa powder


Directions
Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Grease 4 6-ounce ramekins with butter and dust insides with cocoa powder. Gently tap the ramekins to remove any excess cocoa powder.

Place the chocolate chips and butter in a medium bowl. Microwave on high in 10 second increments, stirring after each one, until melted and smooth. Set aside.

In a small bowl, whisk together the flour, confectioners’ sugar and salt. In another small bowl, whisk together the eggs and egg yolks until just combined. Add the flour and egg mixtures to the bowl with the melted chocolate, and mix until no lumps remain. The batter will be slightly thick.

Pour roughly half the batter evenly into the four prepared ramekins. Place 2 teaspoons of peanut butter into the center of each ramekin. Top evenly with the remaining batter. Place the ramekins on a baking sheet and bake for 13 to 14 minutes, until the edges appear to be solid and firm. The top should look slightly soft.

Allow to cool slightly, then cover with an inverted plate and turn over. Remove ramekins with a towel or oven mitt. Dust with confectioners’ sugar and serve immediately.

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