PEANUT BUTTER COOKIES

When I was a kid I remember getting a spoon and eating peanut butter straight from the jar. The jar was then passed around from me to my brother and then to my sister..repeat. These days, I don’t eat as much peanut butter as in my youth but I can say there is always a jar in the cupboard. 

My hubby asked me to make him some cookies. I made him these peanut butter cookies because I was bored making him oatmeal cookies after oatmeal cookies. To my pleasant surprise these became the new "Favorite" recipe! Since the beginning of Covid-19 (March 2020) I think I’ve gone through 3 or 4 jars for cookies alone. The recipe is simple and delicious. Try them and please tell me how you like them.

Yields 24 Cookies

INGREDIENTS:

2 cups crunch peanut butter

1 ¼ cups dark brown sugar (firmly packed)

4 tablespoons unsalted butter (melted and cooled)

¼ teaspoon salt

2 large eggs (straight from the fridge)

1 teaspoon pure vanilla extract

1 teaspoon baking soda

2 tablespoons cornstarch

½ cup granulated sugar (for coating cookies)

 

PREPARATION:

Preheat oven 350 degrees. Place rack in center of oven.

Using an electric mixer, cream together the peanut butter, dark brown sugar, melted butter and salt.

Beat in one egg at a time.

Mix in the pure vanilla extract.

Sprinkle on the baking soda and the cornstarch and then continue to mix until fully combined.

Scoop a tablespoon of dough and roll into a ball. Place on cookie sheet covered with silpat or parchment paper. Keep the cookies 2 inches apart.

Refrigerate for 10-15 minutes.

Roll each ball into sugar and flatten in crisscross pattern with fork.

Bake on rack in center of the oven for 15-17 minutes.

Let cool completely on baking tray before moving to cooling rack.

Store in air tight container for 3 days – if they last that long!

Kid Approved!

MOLASSES COOKIES

OKAY I gotta admit, this was my first attempt on molasses cookies and they are really good. These are a crunchy cookie that tastes wonderful when dipped in a cold glass of milk – and I am not a big milk drinker. 

The name of this cookie may change…I wasn’t sure what to call them, they could be considered spice cookies? I decided on molasses since I went out and bought a bottle of Brer Rabbit Molasses. You decide ; )

Yields 24 Cookies 

INGREDIENTS:

2 cups all purpose flour

3 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

1 teaspoon salt

¾ cup shortening (crisco)

1 cup granulated sugar

4 tablespoons molasses

½ teaspoon pure vanilla extract

1 egg (from the fridge)

 

additional ½ cup granulated sugar (for coating cookies)

 

PREPARATION:

Preheat oven 350 degrees. Place rack in center of oven.

In a medium bowl combine dried ingredients – flour, baking soda, cinnamon, ginger, cloves, salt. Set aside.

Using an electric mixer, cream together shortening and the 1 cup of sugar.

Mix in the vanilla and egg.

Slowly combine the dried ingredients into the wet ingredients and mix until thoroughly combined.

Scoop a tablespoon of dough and roll into a ball. Roll into sugar and place on cookie sheet covered with silpat or parchment paper. Keep the cookies 2 inches apart.

Bake on rack in center of the oven for 12-15 minutes.

Let cool completely on baking tray before moving to cooling rack.

Store in air tight container for 3 days.

JACKFRUIT CARNITAS

Oh I love my meat but to make my heart happy I do meatless Mondays. I have a friend from Brighton, Monique and she uses jackfruit for all sorts of recipes. Everything she posts looks scrumptious find her @MoniqueEatsPlants. She inspired me to work with jackfruit and the family said it tasted great!

You can eat it as is, as a soft taco in a corn tortilla, fried in a corn tortilla for a hard taco or roll it with beans and rice in a flour tortilla for an out of this world burrito.

Strain the jackfruit from the brine. Rinse several times and let it soak in clean water for 20 minutes and then drain and chop.

Put avocado oil into a large fry pan heat to a medium high heat and add diced onions and minced garlic – sauté until translucent. Next, put in chopped jackfruit and cook for about 5 minutes.

Sprinkle in all the spices: sea salt, ground coriander, ground cumin, hot paprika, oregano and the nutritional yeast and then cook until the jackfruit is brown on the edges. Finally, pour all the liquid ingredients: coconut aminos, liquid smoke, apple cider vinegar, lemon or lime juice and orange juice. Stir until liquids have evaporated leaving the jackfruit dry. Optional: sprinkle with cilantro

Enjoy as a side dish, in hard or soft tacos, in a burrito, or on a tostada.
I like to serve with guacamole or pico de gallo.

INGREDIENTS

2 Cans of Green Jackfruit in Brine (9.9 ounces)

2 Tablespoons Avocado Oil

½ White Onion (chopped fine)

2 Cloves Garlic (minced)

1 teaspoon Sea Salt

½ teaspoon Ground Coriander

½ teaspoon Ground Cumin

2 teaspoons Hot Paprika

1 teaspoon Mexican Oregano

2 teaspoons Nutritional Yeast

2 Tablespoons Coconut Aminos

1 teaspoon Liquid Smoke

2 teaspoons Apple Cider Vinegar

2 Tablespoons Lemon or Lime Juice

1 Orange (juice only) about 2 Tablespoons

PREPARATION

• Strain the jackfruit from the brine. Rinse several times and let it soak in clean water for 20 minutes and then drain and chop.
• Put avocado oil into a large fry pan heat to a medium high heat.
• Add diced onions and minced garlic – sauté until translucent.
• Put in chopped jackfruit and cook for about 5 minutes.
• Sprinkle in all the spices: sea salt, ground coriander, ground cumin, hot paprika, oregano and the nutritional yeast.
• Cook until the jackfruit is brown on the edges.
• Pour in all the liquid ingredients: coconut aminos, liquid smoke, apple cider vinegar, lemon or lime juice and orange juice.
• Stir until liquids have evaporated leaving the jackfruit dry.
• Optional: sprinkle with cilantro
• Enjoy as a side dish, in hard or soft tacos, in a burrito, or on a tostada.
• I like to serve with guacamole or pico de gallo.

KAT'S BROWN BUTTER BANANA BREAD

 

My grandchildren love bananas! However sometimes I over-estimate how many are needed for the week. This is a terrific recipe to use your over-ripe bananas. The nuttiness of the brown butter brings this banana bread to the next level. This recipe makes one beautiful loaf or can be made into 12 muffins. 

If pecans aren't your nut feel free to exchange it for walnuts. If you are a fan of chocolates you can add 1/2 cup chocolate chips to bring a sweet treat to each bite. This is such an easy recipe you've gotta try it and tell me what you think!

Gather your ingredients.

In a large bowl sift flour, baking soda, salt.

 

Brown butter and let it cool.

 

Mash 2 bananas with fork set aside.

 

With an electric mixer with paddle, mix the 
remaining bananas and sugar for 3 minutes.

 

Add melted butter, eggs, and vanilla –
beat well and scrape down sides.

 

Add dry ingredients just until incorporated.

 

Fold in nuts and fork mashed bananas.

 

Bake at 350 degrees for 1 hour and 15 minutes.

 

 

Enjoy with a pat of butter!

 

 

Ingredients:

2 cups all purpose flour

1 ½ teaspoons baking soda

½ teaspoon salt

4 overripe bananas

1 cup sugar

¾ cup browned butter (melted until brown and cooled)

2 large eggs

1 teaspoon pure vanilla extract

1 cup pecans

Instructions:

• Preheat oven to 350 degrees and grease 9x5 loaf pan.
• Melt your butter until it is golden, nutty smelling and brown - let cool.
• In a large bowl sift flour, baking soda, salt.
• Mash 2 bananas with fork set aside.
• Use an electric mixer with mixing paddle to whip remaining bananas and sugar for 3 minutes.
• Add melted butter, eggs, and vanilla – beat well and scrape down sides.
• Add dry ingredients just until incorporated.
• Fold in nuts and fork mashed bananas.

• Bake for 1 hour 15 minutes or until no longer jiggly.

CHILI RELLENOS BY COUSIN PAT

This is one HOT recipe! If you have never had a chili relleno I would describe it to you as a Mexican hot pocket. A fresh chili stuffed with gooey-cheesy goodness, dipped in a batter and fried to a crispy tastiness! While the preparation can be time consuming, it is relatively simple and definitely worth the effort and time. 

In the past few months I've enjoyed family through zoom. There have been three separate sessions with different family groups. The first one was with my cousin Pat and she led the group from my father’s side of the family. Pat shared some favorite tips and tricks that I will pass on to you! 

Then Uncle Jerry wanted to get in on the act and we shared time with an Aunt and Cousins that met for the first time or hadn't seen each other in decades.

Finally my husbands family wanted to do a cooking day so we got together with all three sisters and mom on zoom and away we cooked!

Here are some pictures from our family zoom cooking sessions:

Dad's Family: Lita, Me, Becky, Mom, Heather, Deedee,
Lorena, Jessymn, Brenda and her daughter in-laws.

My Mother's Family: Me, Uncle Jerry, Andy, Aunt Robin,
Miranda and Heather and Greg

Randy's Family: Lisa & Jeff, Me & Randy, Lori & Larry, 

Mom (Dee), and Cheri

Chili rellenos are forgiving and allow you to be creative. Go traditional or be a top chef when deciding on the chili and cheese types. Examples of traditional would be Pat’s favorite, the Anaheim chili paired with longhorn or Colby jack cheese or my favorite is the pasilla chili with spicy jack or monterey jack cheese. Top chef style could be the poblano chili dueled with fontina cheese and shredded chicken or shrimp pieces. You get it, the sky is the limit! 

Pat’s tip on the chilies - be choosy at the store. Pick the straightest, fullest chilies you can find. And her tip on the cheese, get the big block style so it can be cut into the shape of a triangle which fits nicely into the chili.

Time for the burn…and I’m not talking exercise – I’m talking charring the veggies! There are different methods that can be used depending on what is available to you. 

I’ve always turned on my gas stove burners, placed chilies directly on the burner and stand there turning the chilies with cooking tongs until I could get most of it covered with black bubbly charred skin.  This is time consuming and is a little messy. 

My daughter Heather suggested the broiler and this was definitely a big-time saver and it works pretty well – simply place the veggies including the chilies on a cookie sheet and place under the broiler and turn them every few minutes until it’s blackened on all sides. 

Pat’s recommendation; she said “Use the barbecue!” I tried it and I liked it! I grilled all my chilies plus the sauce items that needed charring. Not only was it fast but that char got into every nook and cranny of the chilies and it was the quickest of all methods. Decide which is the best method for you and your circumstances…they all work. 

A common tip that helps the peeling process is to place the freshly charred chilies into a large zip lock bag, zip close, and set aside to until cooled. Once they are cool to the touch take a paper towel and gently wipe the skin away from the chili. 

Next, it is time for the stuffing and the decision of seeds or no seeds. The cut will be up at the stem end of the chili and carefully done horizontally exposing the seeds. Pat leaves the seeds because she says they add great flavor to the dish but I take cooking shears and snip the seeds away. Note: if during the peeling process your chilies split down the side…no worries – they still work!

Stop – don’t cut the cheese! Many want to grate it but don't...At least not until you read Pat’s suggestion. She likes to use a block of cheese and cut a slice from the long side. Next, she cuts that from corner to corner making it a triangle shape. Pat feels this gives a better fill for the chili cheese ratio. Not to worry, if you have a one-pound block of cheese or an odd shaped cheese, simply cut on the longest side and make rectangles to fit into the chilies.

Let’s take this time to make the pepper sauce. These should be roasted and peeled too. Now depending on the heat level you like, you can make adjustments. For hot, I add the jalapeno along with its seeds; for a tad milder you can remove the seeds; for zero heat, omit the jalapeno all together.

In a blender add the roasted bell pepper, jalapeno, tomatoes, and onion along with garlic clove, salt, pepper and oregano. Blend them until smooth. Pour mixture into a small sauce pan heat it up and keep it warm.

Now is the time turn your burner on to medium and place your fry pan on it. Then add 1 cup of oil. 

Next, get your 2-section dipping station ready. In section one add one cup of flour along with salt and pepper for taste. We will be using this to dust the stuffed chili. 

Now separate your room temperature eggs. Yolks in one bowl, whites in the other – be sure not to get a speck of yolk into the whites. Give the yolks a little mix and leave them aside for now. Take the whites and beat them until they form very stiff picks. Gently fold in 1 tablespoon of flour and then gently fold in the mixed yolks. Place this mixture into your second station – and now the frying begins!

Take your cheese stuffed chili and lightly dust all sides with flour. Next dip it into the egg mixture using a spoon or baking spatula to cover…don’t worry, it doesn’t need to be perfect and if you can only get one side covered place that side down in the pan of oil and spread more egg mixture on top while in the pan. When it browns gently turn it over making sure to go away from yourself so you don’t get splattered with hot oil. When second side is brown place on a cookie sheet equipped with cooling rack. Repeat 3 times.

To serve, place a fried chili relleno on the plate and top with sauce – enjoy!

Should you have left over rellenos refrigerate in a covered container or zip lock bag. To rewarm heat a sauté pan and fry dry (no oil or liquid) until the relleno is hot. Eat with heated sauce or warm a flour tortilla and make a burrito!

The Recipe...

INGREDIENTS

Rellenos

4 Fresh Green Chilies (Pasilla, Poblano, Anaheim)

2 LB Block Monterey Jack

3 Eggs (Room Temperature)

1 Cup Flour + 1 Tablespoon

Pepper

Salt

Oil for Frying (vegetable or canola)

Sauce

1 Red Bell Pepper

1 Jalapeno

2 Tomatoes

¼ White Onions

1 Clove Garlic

1 teaspoon Salt

½ teaspoon Pepper
¼ Crushed Oregano

instructions

For Chili Rellenos:

• Blacken and peel the chilies to be used in rellenos and in the sauce.
• Make a small horizontal cut at the top of the chilies and remove the seeds leaving stem in tact.
• Cut strips/triangles out of the cheese and place inside the prepared chilies.
• Separate egg whites and egg yolks.
• Whip egg whites to a stiff peak.
• Gently fold 1 Tablespoon and broken egg yolks into the stiff egg white mixture.
• Create a two-station dipping area. One place flour seasoned with salt and pepper (to taste) and the other with the egg white mixture.
• In a large fry pan Bring 1 cup of oil to a medium-high heat.
• Dip the cheese stuffed chili into the flour mixture and then into the egg mixture coating all sides. 
• Immediately place into fry pan with medium-hot oil.
• When golden brown (about 1-2 minutes) flip over and brown the second side.
• Place on a wire cooling rack (cookie sheet with rack).
• Repeat until all rellenos are made. 

For Pepper Sauce:

• Peel the charred tomatoes, red pepper, jalapeno, garlic and onion.
• Place into a blender.
• Add salt, pepper and oregano.
• Blend until smooth.
• Warm before serving.
• Spoon over chili relleno.

OATMEAL RAISIN COOKIES

For the last forty years my husband has gone fishing with friends twice a year. Since we’ve been married those trips start with fresh baked oatmeal cookies because they are my hubby’s favorite. He says it’s a healthy nibble with the oats, dried fruit and nuts! I’ve experimented with many recipes and tried to exchange the raisins for chocolate chips but he won’t have it he says that would make them a dessert instead of health food. That gives me a chuckle. This recipe is his favorite and I’m pretty sure it’s close to the one you find on any oatmeal container. He is a traditionalist so I guess if the recipe isn’t broke, don’t fix it.

Yields 24 Cookies

 

INGREDIENTS

• 1 cup of butter
• 1 cup dark brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons cinnamon
• 3 cups old fashioned oats
• 1 cup raisins
• 1 ½ cups of walnuts (chopped)

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Cream together the butter and the sugars with a mixer.
3. Add in the two eggs and vanilla and mix thoroughly.
4. In a separate bowl sift together flour, baking soda, salt and cinnamon.
5. Combine the flour mixture and the creamed sugar and butter.
6. Mix in oats, raisins and walnuts.
7. Using a small scoop create 12 mounds onto a cookie sheet with silicone baking mat or parchment paper.
8. Bake for 14 minutes. Cookies will be brown on the outside, soft on the inside.

CHICKEN DESERVES THE LOVE

Chicken That Deserves as Much Love as Steak — Prime Time

This video gives a much information on chicken. You won't believe how many types there are!