Recipe: Chocolate Chunk-Peanut Cookies

1/2 cup butter, softened

1/2 cup shortening

1 cup chunky peanut butter

1 cup granulated sugar

1 cup firmly packed brown sugar

2 large eggs

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup unsalted dry-roasted peanuts

1 (11.5 ounce) bag chocolate chunks (I used milk chocolate chips)

Beat butter and shortening at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well.

Add eggs, beating until blended.

Combine flour and next 4 ingredients.

Add to butter mixture, beating well.

Stir in peanuts and chocolate chunks (or chips).

Shape dough into 2-inch balls (about 2 tablespoons for each cookie).

Flatten slightly, and place on ungreased baking sheets.

Bake at 375 degrees for 12 to 15 minutes or until lightly browned.

Cool on pan 1 to 2 minutes; remove to wire rack to cool completely.

Makes about 28 cookies.

Southern Living, May 2004

Recipe: Buttermilk Chicken Tenders

1/2 cup buttermilk

3/4 teaspoon Tabasco sauce

1 1/3 pounds chicken tenders

3/4 cup all-purpose flour

2 teaspoon kosher salt

1/8 teaspoon cayenne pepper

2 eggs

2 cups bread crumbs (Panko)

3/4 cup vegetable oil

Mix buttermilk and Tabasco in a resealable plastic bag.

Add chicken tenders and marinate for at least 1 hour up to 1 day.

In a shallow dish, mix flour with salt and cayenne pepper.

In another shallow bowl, beat together eggs with 2 tablespoons water.

Place bread crumbs in a separate shallow dish.

Remove chicken tenders from buttermilk, draining any excess, and dredge individually in flour mixture, shaking off excess; then dip into egg, draining any excess.

Next, dip chicken in bread crumbs, pressing gently into crumbs to coat.

(Chicken may be prepared up to 5 hours ahead; cover and refrigerate).

In a large skillet, heat 1/4 cup vegetable oil over medium-high heat.

When hot, add one third of chicken tenders and cook, turning, until golden, about 4 minutes.

Transfer to a plate and keep warm.

Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders.

Makes 6 servings

All You, April 2006

Recipes: Stuffed Peppers

1 pound ground beef

1/2 cup uncooked long grain white rice

1 cup water

6 green bell peppers

2 (8 ounce) cans tomato sauce

1 tablespoon Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

salt and pepper to taste

1 teaspoon Italian seasoning

Preheat oven to 350 degrees.

Place the rice and water in a saucepan, and bring to a boil.

Reduce heat, cover, and cook 20 minutes.

In a skillet over medium heat, cook the beef until evenly browned.

Remove and discard the tops, seeds, and membranes of the bell peppers.

Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers, if necessary, so that they will stand upright).

In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.

Spoon an equal amount of the mixture into each hollowed pepper.

Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Makes 6 servings

Allrecipes.com

Recipe: Korean-Style Pork with Asian Slaw

1 large or 2 small pork tenderloins (about 1 1/4 pound), trimmed

1/3 cup soy sauce

1/4 cup rice vinegar

3 tablespoons light brown sugar

2 medium cloves garlic, minced

1 1/2 tablespoons minced fresh ginger

1 tablespoons Asian sesame oil

1 tablespoon Asian chile sauce (like Sriracha)

1 pound Napa cabbage, thinly sliced

1 cup grated carrot (about 2 medium carrots)

4 scallions (both white and green parts), trimmed and thinly sliced

5 tablespoons canola or peanut oil

Kosher salt

Cut the pork on the diagonal into 1/2 inch thick medallions.

In a small measuring cup, whisk the soy sauce, 2 tablespoons of the rice vinegar, 2 tablespoons of the brown sugar, the garlic, ginger, 1/2 tablespoon of the sesame oil, and 2 teaspoon of the chile sauce.

Toss 1/2 cup of this mixture with the pork medallions in a large bowl; reserve the remaining mixture to use as a sauce.

Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours.

Meanwhile, in another large bowl, toss the cabbage and the carrot with half of the scallions, 1 tablespoon of the canola oil, 1 teaspoon salt, and the remaining 2 tablespoon rice vinegar, 1 tablespoon brown sugar, 1/2 tablespoon sesame oil, and 1 teaspoon chile sauce.

Let sit for 15 minutes, toss again, and transfer to a large serving platter.

Heat 2 tablespoons of the canola oil in a heavy based 12 inch skillet over medium-high heat. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate.

Discard the marinade.

Add half of the pork medallions to the skillet, spacing them evenly.

Cook them until well browned on one side, about 2 minutes.

Flip and cook until the pork is just cooked through, about another 2 minutes.

Set the pork on top of the slaw.

Pour out the oil and wipe the pan with paper towels.

Return the pan to medium-high heat.

Add the remaining 2 tablespoons canola oil, and cook the remaining medallions in the same manner.

Top the slaw with the remaining pork and pour the reserved soy-ginger sauce over the medallions.

Serve immediately, sprinkled with the remaining scallions.

Makes 4 to 6 servings.

Fine Cooking magazine, Fall 2008

Recipe: Cauliflower with Mustard-Lemon Butter

1 small head of cauliflower (about 1 3/4 pound)

1 teaspoon coarse kosher salt

6 tablespoons (3/4 stick) butter

2 tablespoons fresh lemon juice

2 tablespoons whole grain Dijon mustard

1 1/2 teaspoons finely grated lemon peel

1 tablespoon chopped fresh parsley

Preheat oven to 400 degrees.

Butter rimmed baking sheet.

Cut cauliflower in half, then cut crosswise into 1/4 inch thick slices.

Arrange slices in single layer on prepared sheet; sprinkle with salt.

Roast until cauliflower is slightly softened, about 15 minutes.

Meanwhile, melt butter in small saucepan over medium heat.

Whisk in lemon juice, mustard, and lemon peel.

Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer.

Transfer cauliflower to platter.

Sprinkle parsley and serve warm.

Makes 6 servings

Source unknown

Recipe: Gooey Mozzarella-Garlic Bread

1 loaf Italian or French bread, halved crosswise
olive oil
garlic powder
shredded mozzarella cheese

Preheat oven to 400 degrees.
Sprinkle olive oil evenly to coat each side of bread.
Sprinkle garlic powder evenly on both sides of bread.
Place enough cheese to cover evenly on each slice of bread.
Close bread, as if making a sandwich.
Wrap in foil and bake 10 to 15 minutes, or until cheese melts.
Makes 4 servings

Recipe from Robin Miller on Food Network.com

Recipe: Chicken with Provencal Sauce

4 (6 ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 tablespoons olive oil

1 garlic clove, minced

1 cup less-sodium chicken broth

1 1/2 teaspoons dried herbes de Provence

1 teaspoon butter

1 teaspoon fresh lemon juice

fresh thyme sprigs (optional)

Place chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.

Sprinkle chicken evenly with salt and pepper.

Heat oil in a large nonstick skillet over medium heat.

Add chicken; cook 6 miutes on each side or until done.

Remove chicken from pan; keep warm.

Add garlic to pan; cook 1 minute, stirring constantly.

Add broth and herbes de Provence, bring to a boil, scraping pan to loosen browned bits.

Cook until broth mixture is reduced to 1/2 cup (about 3 minutes).

Remove from heat, add butter, and lemon juice, stirring until butter melts.

Serve sauce over chicken.

Garnish with thyme sprigs, if desired.

Makes 4 servings

Cooking Light, January 2005

Recipe: Chicken Pot Pie

This is such a simple recipe but so delicious and a great company meal.

2 cups baby carrots, sliced
1 onion, chopped
3-4 large baking potatoes, cut into bite size pieces, slightly cooked
1 (12 ounce) package frozen peas
2 chicken breasts, throughly cooked and cut into bite size pieces
1 (12 ounce) can cream of chicken soup
1 cup milk
1 package refrigerated pie crust

Grease a 13 x 9 inch baking dish.
In a saute pan, add carrots and onions and saute until slightly soft.
In a pot, boil potatoes until soft but do not completely cook.
Mix carrots, onions, and potatoes in the baking dish.
Add the frozen peas and chicken pieces, mix well.
In another bowl, add soup and milk; mix well.
Pour soup mixture over ingredients in baking dish.
Cover top of pot pie with the pie crust.
Place in oven and cook for 30-40 minutes, or until crust is slightly brown.

Makes 4-6 servings

NOTE: You don't want to thoroughly cook the vegetables since they will be cooking again in the oven. If you overcook, they will get very soft and mushy.

My own recipe by Susan

Recipe: Enchilada Casserole

1 1/2 pounds ground beef
1 cup onion
1 1/2 teaspoon ground cumin
2 cloves garlic, crushed
4 tablespoons chili powder
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1/2 cup enchilada sauce
1/2 cup tomato sauce
1 dozen corn tortillas
1 pound shredded Mexican blend, shredded

Preheat oven to 375 degrees.
Grease a 13 x 9 baking dish.
In a skillet cook beef and onions.
Add next ingredients and simmer for 10 munutes uncovered till liquid evaporates.
Pour 1/2 of sauce in dish and arrange 1/2 of tortillas to cover bottom of dish.
Pour 1/2 of remaining sauce evenly over tortillas.
Spoon in beef mixture, and sprinkle with 1/2 of cheese.
Place remaining tortillas and spread with remaining sauce.
Top the rest of cheese.
Cover with foil and bake 40 minutes, then another 5 minutes uncovered.
May be prepared 24 hours in advance.

Recipe modified by Susan, original recipe by Sara Stickland

Recipe: Herbed Chicken Parmesan

1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided

1/4 cup dry breadcrumbs (I used Panko breadcrumbs, usually found in the ethnic section of your grocery store)

1 tablespoon minced fresh parsley

1/2 teaspoon dried basil

1/4 teaspoon salt, divided

1 large egg white, lightly beaten

1 pound chicken breast tenders

1 tablespoon butter

1 1/2 cups tomato-basil pasta sauce

2 teaspoons balsalmic vinegar

1/4 teaspoon black pepper

1/3 cup (1 1/2 ounces) shredded provolone cheese (I used sliced provolone and used enough cheese to cover the top of each chicken tender)

Preheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish.

Place egg white in a shallow dish.

Dip each chicken tender in egg white; dredge in the breadcrumb mixture.

Melt butter in a large nonstick skillet over medium-high heat.

Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl.

Cover with plastic wrap; vent.

Microwave sauce mixture on HIGH 2 minutes or until thoroughly heated.

Pour the sauce over chicken in pan.

Sprinkle evenly with the remaining Parmesan and provolone cheese.

Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Makes 4 servings

Cooking Light, November 2003