Peanut Butter Cookie Broomsticks

We had a lot of fun making these cookies before Halloween. Sorry, I'm so late posting them. They would have been super cute to have put in a little celo bag to give away to friends. We made these using my go to Peanut Butter cookie recipe.Peanut Butter Cookie Broomsticks
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup peanut butter
1 tsp. vanilla
1 egg
1 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
4 tsp. sugar
pretzel rods
chocolate chips (or as my husband put it, if I loved him more I would have used cinnamon chips as he is of the non chocolate eating variety)

Heat oven to 375 degrees. In a large bowl, combine 1/2 cup sugar, brown sugar and margarine; beat until light and fluffy. Add peanut butter, vanilla and egg; blend well.

Add flour, baking soda and salt; mix well. Shape into 1" balls. Place into 2" apart on ungreased cookie sheets..

Dip a fork into the remaining sugar. Press fork into the cookie making it look like bottom of a broom. Bake at 375 degrees for 6-9 minutes or until set and golden brown. Immediately remove from cookie sheet.

Melt your chocolate chips in the microwave or a double-boiler on the stove top. Line a cookie sheet with wax or parchment paper. Place the cookies on the paper. Set the tip of the pretzel rod up against the cookie or just overlapping it. Spoon some of your melted chocolate over the end of the pretzel and edge of the cookie. Place cookie sheet in the fridge or freezer to harden up the chocolate.

Enjoy!

Mom's Pot Roast

I love my mom's pot roast. I usually put it in the oven but I decided to try it for once in the crock pot. I will never be able to go back to making it in the oven. And this is the most moist yumminess ever.
Mom's Pot Roast

From: Mom Solter

1 Chuck Roast
1 can cream of mushroom soup
1 can milk (just take your soup can and fill it with milk)
1 pkg. onion soup mix
8 oz. pkg. sliced mushrooms

Mix together soup, milk, onion soup mix and mushrooms. Pour over roast in crock pot. Cook on low for 8 or more hours. The longer you cook it the more tender it will be.

Blueberry Muffins with Struesel Topping

These are by far the yummiest blueberry muffins ever.To Die For Blueberry Muffins

From: Jennie Chappuis

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Fettuccini Cacciatore

This was super simple and super yummy.Fettuccine Cacciatore

From: Kraft

8 oz. fettuccine, uncooked
2 tsp. oil
1 lb. chicken cut into bite-sized pieces
1 cup green pepper strips
1 cup sliced mushrooms
1 can diced tomatoes
1/4 zesty Italian dressing
1/2 cup Mozzarella/Parmesan cheese blend
1/2 cup fresh basil, chopped.

Cook pasta, drain.

While pasta is cooking, heat oil in a large skillet on med-high. Add chicken, cook and stir until no longer pink. Add peppers and mushrooms, stirring occasionally. Stir in tomatoes and dressing. Reduce heat to medium low and simmer for 5 minutes. Toss pasta with chicken mixture. Sprinkle with cheeses and basil.

Angel Chicken

This recipe is supposed to be a slow cooker one, but I thought that I could make it on the stovetop in less time, so I will include the crockpot directions and how I made it.Angel Chicken

From: Kraft Food and Family Magazine, Spring 2009

4 oz. cream cheese, softened
1 can (10 3/4 oz.) cream of mushroom soup.
1/4 cup Kraft Tuscan House Italian dressing
1/4 cup white wine
1 1/2 boneless skinless chicken breasts, cut into bite-sized pieces.
1/2 lb. angel hair pasta,uncooked
2 Tbs. fresh parsley, chopped

Beat cream cheese, soup, dressing and wine with a whisk until blended: Pour over chicken in slow cooker. Cover and cook on high for 2-3 hours or on low for 4-5 hours. (I used a mixer and combined all of these ingredients in a small bowl. I cooked the chicken in a frying pan in a little oil seasoned with a little salt and pepper. When the chicken was done, I poured the cream cheese mixture over top and heated and stirred until it was the right consistency.)

Cook pasta as directed on package about 15 minutes before chicken is done; drain. Serve topped with chicken mixture and parsley.

Roasted Vegetable Couscous with Chickpeas and Onion-Pine Nut Topping

I was really surprised by this Moroccan dish. It was out of this world good. The sweetness, the texture, the variety...must I go on. Trust me, I know it doesn't look very appetizing, but that is just my lack of plating and photography skills. Just try this.Roasted Vegetable Couscous with Chickpeas and Onion-Pine Nut Topping

From: Cooking Light, Jan/Feb 2009

5 cups sweet potatoes, peeled and diced
2 cups parsnips, peeled and diced
1 1/2 tbs. olive oil
1 tsp. Ras el Hanout (recipe to follow below)
3 carrots, peeled and cut crosswise into 2" pieces
1 tsp. kosher salt, divided
1 1/4 cups vegetable broth
1 cup uncooked couscous
1 (15 oz.) can chickpeas (no salt added), drained and rinsed

Topping: I will be doubling this from now on. We LOVED this part.

1 Tbs. olive oil
1 yellow onion, cut into 1/4" thick slices, separated into rings
1/4 cup pine nuts
1/4 cup raisins
1 tsp. ground cinnamon
1 Tbs. honey

Preheat oven to 450 degrees.

Combine the first 5 ingredients in a large bowl. Stir in 1/2 tsp. of the salt. Place potato mixture on a baking sheet. Bake at 450 degrees for 30 minutes or until the vegetables are tender, stirring occasionally.

Bring broth to a boil in a medium saucepan. Stir in the couscous and remaining salt. Remove from heat; cover and let stand 10 minutes. Fluff with a fork and gently stir in chickpeas. Keep warm.

Prepare topping by heating 1 Tbs. oil in a medium skillet over medium heat. Add onion to pan; cook 12 minutes or until tender and golden brown, stirring occasionally. Add pine nuts and raisins; cook 2 minutes. Stir in cinnamon; cook 30 seconds. Stir in honey, and remove from heat.

Mound the couscous in the middle of a serving platter. Place the roasted vegetables around the base of the couscous. Spoon the topping over the couscous.

Ras el Hanout

2 1/2 tsp. kosher salt
2 tsp. ground cumin
2 tsp. ground ginger
2 tsp. black pepper
1 1/2 tsp. ground cinnamon
1 tsp. ground corriander
1 tsp. ground red pepper
1 tsp. ground allspice
1 tsp. saffron threads, crushed
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg

Combine all ingredients and store in an airtight container.

Penne with Bacon, Asparagus and Parmesan

This was stellar! I can't wait to make it again, but then again, I love anything with asparagus.Penne with Bacon, Asparagus and Parmesan

From: Campbell's

1 lb. asparagus, cut into 1" pieces
1 lb. penne
1 Tbs. olive oil
5 strips bacon
2 cloves garlic, sliced
1/2 cup parmesan cheese, grated
2 (15 3/4 oz.) cans cream of mushroom soup
1/2 cup milk
1/2 cup water
1/2 tsp. black pepper

Boil water in a large pot. Place the asparagus in the boiling water and cook for 2 minutes. Remove and cool asparagus by running under cold water, set aside.

Cook the penne in the pot that you cooked the asparagus in for eight minutes. Strain and toss with 1 Tbs. of the olive oil.

Cook bacon in a large skillet over medium heat until crispy. Reserve 2 tsp. of the bacon drippings in the pan. Chop the bacon into large pieces, and saute for 3 minutes with the garlic and the onions. Take off of the heat and set aside.

Combine soup, milk, water, parmesan cheese and black pepper. Mix well. Add soup mixture and cut asparagus to the bacon and onions. Bring to a boil and stir in penne, coating pasta evenly with the sauce.

Cucumber Salad

This was recommended to go with the Chicken Biryani and it complimented it very well. I can see making it for many other dishes as well.Cucumber Salad

From: Cooking Light, Jan/Feb 2009

1 cucumber, thinly sliced
plum tomato wedges (I used cherry tomatoes, sliced in half)
1/3 cup plain low-fat yogurt
1 Tbs. green onions, chopped
1 tsp. lemon juice
1/4 tsp. ground cumin
1/8 tsp. salt
dash of ground red pepper

Combine yogurt through red pepper. Toss mixture with cucumbers and tomatoes.

Chicken Biryani

I apologize that my posting has been pretty much non-existent. It isn't that I haven't been cooking, believe me I have a large queue of recipes to put up, it is just that I've been struggling to get some quality one on one time with the computer lately.
Chicken Biryani

From: Cooking Light, Jan/Feb 2009

2 tsp. canola oil
1 lb. boneless skinless chicken breasts, cut into 1" pieces
1 cup onion, chopped
1 jalepeno, seeded and minced
1 tsp. fresh ginger, minced
1 1/2 tsp. garam masala (If you can't find it in your store like I couldn't, I've included a recipe below)
3/4 tsp. ground cumin
1/2 tsp. salt
2 cloves garlic, minced
2 cups plum tomatoes, chopped
1 cup basmati rice, uncooked
1/3 cup golden raisins
1 (14 oz.) can chicken broth
1/4 cup cilantro, chopped
1/4 cup sliced almonds
4 lime wedges

Heat oil in a large non-stick skillet over medium high heat. Add chicken to pan; saute for 3 minutes. Add onion and jalepeno; saute 3 mintues. Add ginger, garam masala, cumin, salt and garlic, saute 30 seconds. Add tomato, rice, raisins and broth; bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until rice is tender. Stir in cilantro. Sprinkle with almonds; serve with lime wedges.

Garam Masala

From: AllRecipes

1 Tbs. ground cumin
1 1/2 tsp. ground coriander
1 1/2 tsp. ground cardamom
1 1/2 tsp. ground pepper
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg

Tropical Rice Fruit Salad

I honestly have no idea what to call this dish. My husband made it up a couple of years ago and we just can't get enough of it. Everyone who has had it (provided they like coconut), has begged for more. Just ask Jenny, which is why she called me and pitifully pleaded that I make it up and post the recipe. She's desperate.


Tropical Rice Fruit Salad

3 cups cooked rice
1 can coconut milk
1/2 to 1 can sweetened condensed milk
1-2 cups milk (your thickness preference)
Almond flavored Gelatin Dessert, prepared (if you can find it, they sell it at Asian markets)- OPTIONAL
1 large can mandarin orange segments, drained
1 can pineapple tidbits, drained
1-2 cans Fruit Cocktail, drained
1-2 cans Tropical Fruit Mix, drained
1-2 apples, chopped small
Red Grapes, halved

Combine all in a LARGE bowl. You can serve it warm or cold. I like it warm, my husband likes it cold. To each their own.
Basically the fruit you choose to put in is up to you. We usually do whatever we happen to have on hand. But warning: Never bananas. They get too mushy.

This recipe is very flexible, so keep tasting it as you go along. Super yummy. I'm craving some right now.

And... can you believe it? I posted a recipe!