Peanut Butter Blossoms

Hershey’s Kisses
½ cup butter, softened
¾ cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
Granulated sugar

Heat oven to 375°. Remove wrappers from chocolates.

Beat butter and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges.

Chicken Adobo

A recipe from my Aunt Laura from her mother-in-law. So easy and delicious - even Cate gobbles it up! A definite favorite in our household.

2 lbs of chicken thighs, legs or your combo of preferred pieces
3 cloves minced fresh garlic
¼ cup + 1 Tbsp soy sauce
¼ cup white vinegar
1-2 bay leaves
ground black pepper to taste
1 dozen peppercorns (optional)

Combine all ingredients. Pour over chicken & marinate in refrigerator for minimum of 3 hours (Best if left overnight but can also be cooked immediately)

Heat 1 Tbsp vegetable oil in large skillet over medium-high heat. Place chicken pieces skin-side down, and cook until golden brown.

Place chicken in pot with marinade. Bring to a boil, then reduce heat & simmer until chicken is cooked through, 25-35 minutes.

Serve over rice.

Baked Potato Soup

6 slices bacon, slivered
1 cup chopped onion
2/3 cup all purpose flour
6 cups chicken broth
4 cups diced baked potato
2 cups milk
¼ cup chopped fresh parsley
2 tsp dried basil, crushed
2 tsp salt
1 tsp minced fresh garlic
½ tsp black pepper
1 cup shredded cheddar cheese
½ cup sliced green onion

In a 4- to 6- quart Dutch oven cook bacon and onion until bacon is crisp. Remove with a slotted spoon; set aside. Reserve 2 Tbsp of drippings. Use a whisk to stir flour into reserved drippings. Cook for 2-3 minutes, whisking constantly. Gradually add chicken broth, whisking to prevent lumps. Cook and whisk until mixture thickens. Add potato, milk, basil, salt, garlic, and pepper. Simmer for 5 minutes, stirring often.

Add the cheese, parsley, and green onion, stirring until cheese melts and soup is heated through.

Sweet & Sour Chicken (or Pork)

1 (20 oz) can pineapple chunks in juice
½ cup water
½ cup vinegar
½ cup brown sugar
2 Tbsp ketchup
2 Tbsp soy sauce
2 lbs boneless chicken, cut into 1-inch cubes (or pork)
1 ½ tsp salt
½ tsp garlic powder
½ tsp pepper
2 Tbsp vegetable oil
2 Tbsp cornstarch
1 large bell pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces

Drain pineapple, reserving juice in a bowl. Add water, vinegar, brown sugar, ketchup, and soy sauce to pineapple juice; set aside.

Sprinkle meat with salt, garlic powder, and pepper. Heat oil in a large skillet over medium-high heat. Brown pork then reduce heat to low. Add 1 cup of pineapple juice mixture to skillet. Cover and simmer gently about 20 minutes or until pork is cooked through and tender.

Add cornstarch to the remaining pineapple juice mixture, whisking to break up any lumps; whisk into skillet. Turn heat to high, whisking constantly until mixture boils and thickens.

Add pineapple chunks, bell pepper, and onion to skillet. Cook about 5 minutes more or until vegetable are heated through.

To freeze: Follow recipe until after adding the pineapple chunks, bell pepper and onion. Freeze up to 2 months. Defrost in refrigerator. Reheat on stove, simmering 5 minutes or until vegetables are heated through.

Basic Beef Chili with Kidney Beans

2 Tbsp vegetable oil
2 medium onions, chopped fine (about 2 cups)
1 red bell pepper, cut into ½-inch cubes
6 medium cloves garlic, minced (about 2 Tbsp)
¼ cup chili powder
1 Tbsp ground cumin
2 tsp ground coriander
1 tsp red pepper flakes
1 tsp dried oregano
½ tsp cayenne pepper
2 lbs lean ground beef
2 (15 oz) cans kidney beans, drained and rinsed
1 (28 oz) can diced tomatoes
1 (28 oz) can tomato puree
Salt

Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.

Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.

Slow Cooker Option: At the end of step 1, transfer the cooked beef mixture to a slow cooker; add the rest of the ingredients as directed in step 2. Cook the chili on the high setting for four hours.

Black Bottom Cupcakes

Great cupcakes to make if you needs something that transports well - no frosting!

Cream Cheese Filling:
1 (8 oz) package cream cheese, softened
1 egg
1/3 cup sugar
1/8 tsp salt
1 cup miniature semi-sweet chocolate chips

Cupcake:
1 ½ cups flour
1 cup sugar
¼ cup cocoa powder
1 tsp baking soda
½ tsp salt
1 cup water
1/3 cup vegetable oil
1 Tbsp cider vinegar
1 tsp vanilla extract

Preheat oven to 350˚. Line muffin tin with paper cups.

In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar, and 1/8 tsp salt until light and fluffy. Stir in chocolate chips and set aside.

In large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda, and ½ tsp salt. Make a well in the center and add the water, oil, vinegar, and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with about 1 Tbsp cream cheese mixture.
Bake for 25 to 30 minutes.

Stuffed Bell Peppers

This is also great with ground beef instead.

Marinara Sauce:
1 (28 oz) can diced tomatoes
½ cup finely chopped onion
½ cup finely chopped bell pepper
1 clove garlic, minced
1 Tbsp tomato paste
1 tsp Italian seasoning, crushed
2 tsp kosher salt
Olive oil

Meat Filling:
2 lbs lean ground turkey
1 cup finely crushed saltine crackers
1 egg, beaten
½ cup finely chopped onion
½ cup finely chopped bell pepper
½ cup tomato sauce
1 Tbsp Worcestershire sauce
1 Tbsp kosher salt
1 tsp dried thyme, crushed
½ tsp pepper
½ cup ketchup

3-4 large red peppers, cut in half lengthwise


In medium saucepan, heat 1 Tbsp olive oil. Add onion and bell pepper and cook until they begin to wilt. Add tomatoes, tomato paste, minced garlic, and Italian seasoning and bring to a boil. Reduce heat and simmer 20 minutes. Stir in salt and pepper.

Meanwhile, heat oven to 375º. In large bowl, combine ground turkey, crackers, egg, onion, chopped bell pepper, tomato sauce, Worcestershire sauce, salt, thyme, and pepper. Mix well with hands.

Divide the meat mixture evenly among the pepper halves, pressing mixture into peppers and forming mound on top. Place the filled peppers in baking dish and pour marinara over top.

Bake, uncovered, 45 minutes, or until internal temperature reaches 160º.

To freeze: Prepare recipe as directed, but do not bake. Freeze up to 2 months. Defrost completely in refrigerator. Preheat oven and bake as directed.

Carol's Beef Cubes

Couldn't be easier! Very kid-friendly. Serve with brown rice for a healthier version.

1 lb beef stew meat
1 package beefy onion soup mix
12 oz. V-8
3 Tbsp Worcestershire sauce
1 Tbsp chili powder

Combine all ingredients in crock-pot and cook on low 8 hours. Serve over rice.

Sweet Potato Casserole

Perfect not-too-sweet casserole!

Sweet Potatoes:
7 lbs sweet potatoes (6-8 medium)

Streusel:
5 Tbsp unsalted butter, cut into 5 pieces and softened
½ cup all-purpose flour (2 ½ oz)
½ cup packed dark brown sugar (3 ½ oz)
¼ tsp table salt
1 cup pecans (4 oz)

Filling:
5 Tbsp unsalted butter, melted
2 tsp table salt
½ tsp ground nutmeg
½ tsp ground black pepper
1 Tbsp vanilla extract
4 tsp lemon juice (from 1 lemon)
Granulated sugar
4 large egg yolks
1 ½ cups half & half

FOR THE SWEET POTATOES: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Poke sweet potatoes several times with paring knife and space evenly on rimmed baking sheet lined with aluminum foil. Bake potatoes, turning them once, until they are very tender and can be squeezed easily with tongs, 1 to 1 1/2 hours (or 45 minutes for small sweet potatoes). Remove potatoes from oven and cut in half lengthwise to let steam escape; cool at least 10 minutes. Reduce oven temperature to 375 degrees.

FOR THE STREUSEL: While potatoes are baking, butter 13 by 9-inch baking dish. Pulse flour, brown sugar, and salt in food processor until blended, about four 1-second pulses. Sprinkle butter pieces over flour mixture and pulse until crumbly mass forms, six to eight 1-second pulses. Sprinkle nuts over mixture and pulse until combined but some large nut pieces remain, four to six 1-second pulses. Transfer streusel to medium bowl and return empty workbowl to processor.Once potatoes have cooled slightly, use spoon to scoop flesh into large bowl; you should have about 8 cups. Transfer half of potato flesh to food processor. Using rubber spatula, break remaining potato flesh in bowl into coarse 1-inch chunks. FOR THE FILLING: Add melted butter, salt, nutmeg, pepper, vanilla, and lemon juice to potatoes in food processor and process until smooth, about 20 seconds. Taste for sweetness, then add up to 4 tablespoons granulated sugar, if necessary; add yolks. With processor running, pour half-and-half through feed tube and process until blended, about 20 seconds; transfer to bowl with potato pieces and stir gently until combined.

TO ASSEMBLE AND BAKE CASSEROLE: Pour filling into prepared baking dish and spread into even layer with spatula. Sprinkle with streusel, breaking up any large pieces with fingers. Bake until topping is well browned and filling is slightly puffy around edges, 40 to 45 minutes. Cool at least 10 minutes before serving.

Choban Salatasi aka Shepherd's Salad

Serve with Turkish Pizza.

Salad:
2 large tomatoes, seeded and diced
2 cucumbers, peeled, seeded, and diced
3 small bell peppers, diced
3 green onions, white only, diced
½ cup flat leaf parsley

Dressing:
6 tbsp. lemon juice
½ cup olive oil
Salt and pepper

Combine all vegetables in large bowl.

Whisk together dressing, then pour over salad and toss to combine.

Lentil Soup

2 Tbsp vegetable oil
4 slices (about 4 oz) bacon, diced
2 medium-large onions, chopped fine
2 medium carrots, peeled and chopped medium
3 medium garlic cloves, minced
1 bay leaf
1 tsp fresh thyme leaves, minced
1 (14.5 oz) can diced tomatoes, drained and liquid reserved
1 cup lentils (7 oz), rinsed and picked through
1 tsp kosher salt
Ground black pepper
¾ cup dry white wine
4 cups chicken stock
1 cup water
1Tbsp balsamic vinegar

Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds. Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine, and bring to simmer. Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.

Puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes.

Spicy Beef Sloppy Joes

2 lb lean ground beef
2 (16 oz) jars salsa
3 cups sliced fresh mushrooms
1 ½ cups shredded carrots (3 medium)
1 ½ cups finely chopped red and/or green bell pepper
1/3 cup tomato paste
2 tsp dried basil, crushed
1 tsp dried oregano, crushed
½ tsp salt
¼ tsp cayenne pepper
4 cloves garlic, minced

In a skillet, cook beef over medium heat until brown, stirring to break meat into pieces. Drain fat. In slow cooker, stir together beef and remaining ingredients.

Cover; cook on high for 2-3 hours or low for 4-6 hours.

Turkish Pizza

Serve with Choban Salatasi.

1 tbsp. olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tbsp. ground coriander
2 tsp. ground cumin
½ lb. Ground lamb
2 tbsp. pine nuts
1 loaf flat bread
2 tbsp. tomato paste, or enough to spread bread
6 oz. Feta cheese, crumbled
1 large tomato, seeded and diced
¼ cup flat leaf parsley, finely chopped

Preheat oven to 400º.

Heat oil in frying pan and cook onion and garlic for 5 minutes or until soft. Add coriander, cumin, and ground lamb. Increase heat and cook, stirring for 5 minutes, or until meat is browned. Add pine nuts, salt and pepper and cook for another 2 minutes, stirring. Set aside.

Place bread on baking sheet and spread with tomato paste. Sprinkle with half the feta, then lamb mixture. Top with remaining feta.

Bake for 15 minutes or until warmed through. Top with tomato and parsley.

Skillet Roasted Potatoes with Rosemary & Garlic

1 ½ tsp minced garlic
2 tsp minced fresh rosemary
1 ½ lbs Red Bliss potatoes, small or medium, scrubbed and unpeeled
2 Tbsp olive oil
¾ tsp kosher salt
¼ tsp ground black pepper

Combine garlic and rosemary in small bowl.

If using small potatoes (1 ½- to 2- diameter), halve each potato. If using medium potatoes (2- to 3-inch diameter), quarter each potato to create 3/4 – to 1-inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.

Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes cut side down in single layer; cook without stirring, until golden brown (oil should sizzle but not smoke), 5 to 7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes; cook, without stirring, until deep golden brown, 5 to 6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medium-low, cover, and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6 to 9 minutes.

When potatoes are tender, sprinkle with salt and pepper and toss or stir to gently combine. Clear center of skillet and add garlic and rosemary mixture. Cook over medium-low heat, mashing with heatproof rubber spatula, until fragrant, about 45 seconds, then stir mixture into potatoes; serve immediately.

Crispy Apricot Pork Chops

1 Tbsp olive oil, plus more for baking sheet
2 slices multigrain sandwich bread
4 bone-in pork loin chops (about 8 oz each, ¾-to 1-inch thick)
Coarse salt and fresh ground pepper
4 tsp apricot jam

Preheat the oven to 425˚. Lightly brush a rimmed baking sheet with oil; set aside.

Tear the bread into large pieces; place in a food processor. Pulse until large crumbs form. Drizzle with the oil; pulse once or twice, just until the crumbs are moistened (you should have about 1 ½ cups crumbs).

Season the pork chops generously with salt and pepper; spread one side of each chop with 1 tsp jam. Dividing evenly, sprinkle the breadcrumbs over the jam, and pat them on gently.
Transfer the chops, coated side up, to the prepared baking sheet. Bake until the crust is golden and the pork is opaque throughout (the meat should register 150˚ on an instant-read thermometer), 14 to 16 minutes.


from Martha Stewart