Flourless Peanut Butter Chocolate Chip Cookies

Ingredients:
1 C Peanut butter, reduced fat
3/4 C Sugar
1 large egg
1/2 tsp baking soda
1/4 tsp salt
3/4 C semi-sweet chocolate chips

Preheat oven to 350* F. Combine peanut butter with sugar until blended. add egg and soda and salt and blend. Add chocolate chips. Form into 24 balls about the size of a tablespoon. Bake until cookies are golden and puffed around 12 minutes. Let cool on rack for 5 minutes and continue to let cool on rack.

I did change the original recipe and I have not yet finished trying out new alterations. I want to try splenda or stevia instead of sugar, but I have yet done that. When I do I will post my results. I wanted to find a recipe that is satisfying as a cookie but is reduced fat and calories. This cookie turned out wonderful!!!

** I found the original recipe here: http://www.marthastewart.com

S'mores Cookies

I found this recipe on http://www.marthastewart.com  and I fell in love! Holy cow were these cookies delish! :D

Ingredients:

• 1/2 cup old-fashioned rolled oats
• 1 cup all-purpose flour (spooned and leveled)
• 1 cup whole-wheat flour (spooned and leveled)
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup light-brown sugar
• 1 large egg
• 8 ounces bittersweet or semisweet chocolate, cut into 30 squares
• 15 large marshmallows, halved horizontally

Preheat oven to 350* F. In a food processor pulse the oats until finely ground. Add flours, soda, salt, and cinnamon until blended. In your stand mixer blend sugar and butter until butter is light in color. Add egg and mix. Add in the flour mixture and mix just until combined. Drop dough by tablespoons. Top each with a chocolate square. Bake until lightly golden, about 12 minutes. remove from oven and turn broiler on. Top each cookie with a marshmallow and place under the broiler until lightly browned. Transfer to racks to let cool.

Boeuf Bourguignon

I found this recipe on recipezaar.com. I have been wanting to make this for a while, and I got a really nice 6 Qt cast iron enameled pot for Mommy's Day, so I finally was able to make it! I served it over homemade egg noodles and it serves 6.

For the Stew

• 6 ounces bacon, solid chunk
• 1 tablespoon olive oil
• 3 lbs lean stewing beef, cut into 2-inch cubes
• 1 carrot, peeled and sliced
• 1 onion, peeled and sliced
• 1 teaspoon salt
• 1/4 teaspoon pepper, freshly ground
• 2 tablespoons flour
• 3 cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)
• 2-3 cups beef stock
• 1 tablespoon tomato paste
• 2 garlic cloves, mashed (you may choose to add more)
• 1 sprig thyme (or 1/2 teaspoon dried thyme)
• 1 bay leaf, preferably fresh

For the braised onions

• 18-24 white pearl onions, peeled
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons olive oil
• 1/2 cup beef stock
• salt & fresh ground pepper
• 1 bay leaf
• 1 sprig thyme
• 2 sprigs parsley

For the Sauteed Mushrooms

• 1 lb mushroom, quartered
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil

Steps

1. First prepare the bacon: cut off the rind and reserve.
2. Cut the bacon into lardons about 1/4" think and 1 1/2" long.
3. Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
4. Drain and dry the lardons and rind and reserve.
5. Preheat the oven to 450°F.
6. Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
7. Saute the lardons for 2 to 3 minutes to brown lightly.
8. Remove to a side dish with a slotted spoon.
9. Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
10. Once browned, remove to the side plate with the bacon.
11. In the same oil/fat, saute the onion and the carrot until softened.
12. Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
13. Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
14. Set the uncovered casserole in the oven for four minutes.
15. Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
16. Now, lower the heat to 325°F and remove the casserole from the oven.
17. Add the wine and enough stock so that the meat is barely covered.
18. Add the tomato paste, garlic and herbs and the bacon rind.
19. Bring to a simmer on the top of the stove.
20. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
21. The meat is done when a fork pierces it easily.
22. While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
23. For the onion, if using frozen, make sure they are defrosted and drained.
24. Heat the butter and oil in a large skillet and add the onions to the skillet.
25. Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
26. Pour in the stock, season to taste, add the herbs, and cover.
27. Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
28. Remove the herbs and set the onions aside.
29. For the mushrooms, heat the butter and oil over high heat in a large skillet.
30. As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
31. As soon as they have browned lightly, remove from heat.
32. To Finish the Stew:.
33. When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
34. Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
35. Distribute the mushrooms and onions over the meat.
36. Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
37. You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
38. If the sauce is too thick, add a few tablespoons of stock.
39. If the sauce is too thin, boil it down to reduce to the right consistency.
40. Taste for seasoning.
41. Pour the sauce over the meat and vegetables.
42. If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
43. Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
44. If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
45. 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.

This was a time intensive dish, but well worth it! Thank you, Julia Child!

Creamy Tuscan Tomato Soup

Ingredients:
2-3 Tlb Olive Oil
2 Lg Onions, diced
5 C Tomatoes, diced & seeded
2 C Chicken Stock
1 1/2 C Whipping Cream
1 C Fresh Pesto*
Salt & Pepper to taste

Heat oil in a large soup pot and add onions. Sweat the onions then add the tomatoes and warm to a simmer. Add chicken stock and bring to a simmer and allow to simmer for 15 minutes. Take off heat and add cream and pesto. Using a hand immersion blender blend until desired consistency. If you do not have a hand immersion blender then you can use your blender in batches.

Fresh Pesto:
3 C loosely packed basil leaves
1/2 C olive oil
1/4 C pine nuts
2 cloves of garlic
1/3 C Parmesan cheese
2 Tlb Romano Cheese
salt to taste


I got this recipe from my mother-in-law that got it off some morning news show. I wish I could say which one and what day, but I have no clue. Sorry

Fresh Asparagus and Pea Soup

Over Thanksgiving, my awesome sister-in-law, Amber, introduced me to Ina Garten's fresh pea soup recipe. I loved it! In fact, I wanted to make it today. I was so perplexed because I also wanted Emeril Lagasse's asparagus soup recipe. It then hit me...COMBINE and alter the two existing recipes, and change some things. My recipe is AWESOME!. Seriously, you should try this and let me know what you think!

Ingredients and tools:
2 (14 oz) cans/boxes of chicken stock
1 bundle of asparagus
1 (16 oz bag) of frozen petite peas
1 medium red onion, diced
2 tablespoons of olive oil
sour cream for garnish/to taste
cilantro for garnish/ to taste

hand-immersion blender is best, but if you don't have one, your food processor, if you don't have one, your blender. The blender will work, but the consistency will be not perfect.
slotted spoon

Directions:
In a medium stock pot, add the chicken stock and bring to boil. Get the asparagus, snap off the tuff ends and discard, cut the asparagus into 1.5 inches long and separate the spears from the stocks. Add the stocks into the boiling chicken stock and reduce heat and simmer 20-30 minutes. While the asparagus and stock is simmering, get the red onion, dice and sweat the onions in a pan with the olive oil. Go back to the stock: take the slotted spoon and retrieve the asparagus stems from the asparagus infused broth. Add the onion to the broth, bring to boil. Then add the asparagus spears and reduce heat to a more gentle boil. 5 minutes from being tender add the frozen peas and increase heat to bring back to boil. The peas should only take 3-5 minutes. Get the cilantro and and sour cream from the fridge. Once the peas are tender and floating, puree until the desired consistency. Put in dish, serve with the garnishes. YUMMY!!!! It seriously is so scrumptious good and super easy to make!!! I love the combination of these flavors! hmmm yum! Next time I make this I may retain the stems and blend them in with the rest so the asparagus flavor would be more pronounced....


Honestly, I did change quite a bit of the recipes; if you are curious of the two original recipes click here for Ina Garten, and here for Emeril Lagasse.

Baked Jalepeno Poppers

Ingredients:

• 12 fresh jalepeno peppers, halved lengthwise, stems, seeds, and membranes removed
• 6 oz cream cheese, softened
• 1 ½ cups grated sharp cheddar cheese
• ½ teaspoon ground paprika
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• 2 large eggs
• 2 tablespoons of milk
• 2 cups panko crumbs (or fine dry breadcrumbs)
• 1 cup all-purpose flour

Instructions:

1. Preheat oven to 350*F. Lightly grease baking sheet and set aside.
2. In a medium bowl, cream together the cream cheese, cheddar cheese, cumin, garlic, and paprika.
3. In a small bowl, beat the eggs and milk together.
4. In separate shallow dishes, pour the panko in one and the flour in the other and set aside.
5. Fill each pepper up to the top with cheese mixture. (In large jalapeno peppers it could be a tablespoon.)Now you are ready for the breading “assembling line.” Remember to do one at a time and keep one hand as your “wet” hand and one hand as your “dry” hand!
6. First you dredge it in flour
7. Second you submerge it in milk/egg mixture
8. Finally you dredge it in panko, pressing it in to coat it well. (You may need to repeat the process.)
9. Place directly on baking sheet, cut side up, and bake until the crust is golden brown and the filling is runny. (about 30 minutes)

* I had a ton of jalapeño peppers from my garden and wanted some poppers, but did not want the fat from deep frying them. So I came across some on the web and changed the recipe to this. I made them today for a little potluck and they were devoured! Ohh this was tasty! If you try it, let me know what you think! Next time I think I will add more spice, but I didn't want to be too daring on the first attempt. :)

Homemade Marshmallows

 Thank you, Alton Brown!!!

 Ingredients

• 3 packages unflavored gelatin
• 1 cup ice cold water, divided
• 12 ounces granulated sugar, approximately 1 1/2 cups
• 1 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/4 cup confectioners' sugar
• 1/4 cup cornstarch
• Nonstick spray

Directions

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

For miniature marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.

Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.

Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

I found this amazing Alton Brown recipe from FoodNetwork.com