Alexis's Mom's Peanut Butter Cookie Recipe

375*

1/2 c butter
1/2 c peanut butter
1/2 c sugar
1/2 c brown sugar
1 egg
1/2 t vanilla

cream the above, then sift and add carefully:
1 1/4 c flour
3/4 t baking soda
1/2 t salt

shape into 1.5-2 inch balls, roll in granulated sugar, place onto cookie sheet, the use a fork or potato masher to lightly press a checkerboard/plaid dents and slightly flatten the balls.

bake 10-12 min.

mmmmmmmm

(3,000 calories per batch. Divide by # of cookies to get calories each)

Spicy Chickpeas

1 tablespoon oil
1 tablespoon Cajun spice
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15 ounce) can chickpeas, drained and rinsed

Mix it all together well and then bake at 400 until chickpeas are crispy on the outside, 45 minutes to an hour.

Roasted Poblano Corn Chowder (Whole Foods)

Ingredients

3 medium poblano peppers

Olive oil for roasting peppers

4 tablespoons butter, divided

1 stalk celery, sliced thin

2 large cloves fresh garlic, chopped

1 medium yellow onion, chopped

1/4 cup plus 1 tablespoon all-purpose flour

6 cups vegetable stock

2 cups whole milk (or half & half)

1 1/2 pounds new potatoes, washed and diced unpeeled (or Yukon Gold)

1 (16-ounce) package frozen corn kernels

1/2 cup roasted red peppers (in jar), chopped

Salt to taste

Cayenne pepper to taste

* Lightly coat poblano peppers with olive oil and place on pan for roasting. Place pan under oven broiler until peppers are charred (about 5 minutes); turn over and char other side.

* Remove peppers from oven and place in paper bag; roll top of bag to trap steam. Allow peppers to sit for 10 minutes.

* Remove steamed peppers. Set aside to cool. Peel, remove stem and seeds, and chop.

* In a large, heavy soup pot, melt 2 tablespoons butter over medium-high heat. Add celery, garlic and onions and cook till translucent, about 5 minutes.

* Add remaining 2 tablespoons butter till melted. Reduce heat to low. Stir in the flour to make a roux. Cook for 5 minutes, stirring often, careful not to let the flour scorch.

* Turn up heat to medium-high and slowly add the vegetable stock, stirring constantly to prevent lumps. Add milk.

* Bring mixture to a rolling simmer and cook for 5 minutes, stirring frequently.

* Add the potatoes, poblanos, corn and red peppers.

* Adjust heat to a slow simmer and cook uncovered for 30 to 45 minutes, stirring occasionally.

* Season with salt and cayenne pepper; serve.

- Whole Foods Market

Nutritional information per serving: 362 cal., 12 g fat (7 g sat), 29 mg chol., 57 g carb., 11 g pro., 6 g fiber, 595 mg sodium

Whole Wheat Graham Crakers

Ingredients

1 1/4 cups whole wheat flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold butter, cut into small pieces
2 egg whites, divided
6 tablespoons dark brown sugar
2 tablespoons honey
1 tablespoon vanilla extract
3 tablespoons raw or turbinado sugar

Method

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper and set aside.

In a large bowl, whisk together flour, cinnamon, baking soda and salt. Add butter and work into flour with your fingertips until completely incorporated and mixture resembles fine meal. In a medium bowl, whisk together 1 egg white, brown sugar, honey and vanilla. Add this to flour mixture and stir until a sticky dough forms.

Turn half of the dough out onto a very well floured surface and roll out into a (10-inch) square. Cut into 12 rectangles and transfer to one of the prepared baking sheets, spacing them about 1 inch apart. Repeat process with remaining dough and second prepared baking sheet.

Brush graham crackers with remaining egg and sprinkle raw sugar over the tops. Bake until dark brown and fragrant, 12 to 14 minutes. Set aside to let cool completely (graham crackers will harden as they cool) before serving.

Sugar Cookies

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Cranberry Sorbet

This is a nice refreshingly light dessert that's a great alternative to pumpkin pie if you're overwhelmed on Thanksgiving.

4 cups of cranberries

5 cups water

2 cups sugar

3/4 cup fresh lemon juice

1/3 cup fresh orange juice

Optional : zest from 1 lemon

Directions

Bring 2 cups of water and 1/2 cup of sugar to a boil. Add the cramberries and cook them until they pop, around 10 minutes. In small batches, puree the berries and cooking syrup in a blender. When its' done, pass it through a mesh strainer to get any solids (mostly peels and seeds). Chill this for 1-2 hours until cool.

Meanwhile, combine the remaining ingredients in a saucepan and heat until the sugar dissolves. Let this cool as well.

Combine the berry puree with the syrup when everything is cool. Then pop it on your ice cream maker until it's ready. Freeze for at least 2 hours before serving.

Note: This recipe is bigger than the standard ice cream maker. Half it or, like I do, make it in two consecutive batches. Serves 10-12.

Le Creuset Vegetable Casserole with Crispy Topping

4 tbs. olive oil 1 large red onion, roughly chopped 1 lb. butternut squash, peeled and cut into ½” pieces 1 lb. eggplant, cut into ½” pieces 4 celery stalks, cut into ¼” slices 4 zucchini, cut into ½” slices 1 lb. canned crushed tomatoes with their juice 2 tbs. chopped fresh parsley 1 tbs. balsamic vinegar 1 tbs. sugar 2 cups fresh white bread crumbs 1 cup finely grated sharp Cheddar cheese Salt and pepper (I also added a clove of fresh garlic, crushed)
DIRECTIONS
1. Heat the oil in the buffet casserole over medium heat on the stovetop. Add the onion and butternut squash and fry gently until they are lightly colored. 2. Add the eggplant, celery, and zucchini and continue frying, turing the vegetables occasionally, for 4 to 5 minutes. Add the tomatoes with their juice, basil, parsley, vinegar, and sugar with 1 cup of water and plenty of seasoning. Cover and simmer slowly for 1 hr 15 minutes to 1 and a half hours until the vegetables are tender; the squash will take the longest to soften 3. When the vegetables are tender, remove the buffet casserole from the heat. Mix together the bread crumbs and cheese with plenty of seasoning and scatter this evenly over the vegetables. Put immediately under a hot broiler to crsip and brown the top. Serve straight from the buffet casserole.

Apple Crisp

Ingredients

• 1 cup brown sugar
• 1 cup rolled oats
• 1 cup whole wheat flour
• 1/2 cup butter, melted
• 3 cups apples-cored and chopped
• 1/3 cup white sugar
• 2 teaspoons ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C.) Lightly grease an 8 inch square pan.
2. In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
3. Bake in the preheated oven for 40 to 45 minutes, or until golden brown.

Plum Pie

Ingredients

• 4 cups sliced fresh plums
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 (9 inch) unbaked deep dish pastry shell
• TOPPING:
• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons cold butter or margarine

Directions

1. In a bowl, combine the first six ingredients; pour into the pastry shell. For topping, combine sugar, flour, cinnamon and nutmeg in a small bowl; cut in butter until the mixture resembles coarse crumbs. Sprinkle over filling. Bake at 375 degrees F for 50-60 minutes or until bubbly and golden brown. Cover edges of crust during the last 20 minutes to prevent overbrowning. Cool on a wire rack.

Oatmeal Raisin Cookies

• 1 cup butter
• 1 1/2 cups packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon honey
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 cups rolled oats
• 1 cup raisins

Thanksgiving Stuffing

Ingredients

8 cups of bread cubed
2 T butter
2 cloves of garlic, crushed
1/2 large onion or 1 medium onion, chopped
3 ribs of celery, chopped
1 t thyme
1 t paprika
3/4 t sage
1 t rosemary
2 t parseley
2 T fresh sage, chopped
salt and pepper to taste
1.5 c vegetable stock

Directions

Mix the bread crumbs and dry spices in a bowl

Spread the bread cubes on a cookie sheet and bake at 400 until golden. Stir occasionally

Reduce oven temp to 350

In a frying pan, melt butter and cook onions, garlic, and celery until soft, about 10-15 minutes

In a large bowl, mix all ingredients and then add in stock.

Bake in a casserole dish sprayed with cooking spray for about 1 hour covered.

Squash Soup

3 pounds of squash (acorn, butternut, etc)
2 T. butter
1.5 pounds potatoes (I prefer red, any type is fine), cubed
1 medium onion
1 leek
2 cloves garlic
6 c. vegetable stock
1/2 c. sherry
generous 1/8 t. cayenne pepper
1/8 t. ginger
1/8 t. nutmeg
Salt and pepper to taste
1/4 c. cream

Halve and seed the squash. Place face down in a baking dish with a little water and bake at 375 until soft, 30-40 minutes. Remove from oven and set aside to cool.

Melt butter in a large pot. Sautee onions, leek, and garlic for 2-3 minutes. Add stock and potatoes. Cook until potatoes are soft, 15-20 minutes. Add squash and puree everything until smooth (I do it in batches in the blender). Return to the pot and add add spices, sherry, and cream. Heat through and serve. Freezes and refrigerates well.

Collard greens

3 quarts of water
4 t salt
1 t garlic powder
1 t pepper
a tiny bit of cayenne pepper - seriously, not too much. a bit under 1/8 teaspoon. this will be plesantly hot even with that amount
1 large bunch collard greens


bring the water and seasoning to boil. As it's heating, wash the greens and separate them from the thick middle stems. Stack them, roll them into a tube, and slice them into 1 inch strips. After it reaches boiling, reduce the heat to medium and add the greens. Stir occasionally until they are tender, around 5 minutes depending on taste.

Zucchini Bread

INGREDIENTS (Nutrition)

• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup apple sauce
  
• 2 cups white sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60 to 70 minutes, or until done.

Aloo Gobi

Ingredients

* 2 T vegetable oil
* 1/2 large onion, peeled and cut into small pieces
* 1/2 bunch fresh coriander, separated into stalks and leaves and roughly chopped
* 1/2 teaspoon chili powder
* 1/2 large cauliflower, leaves removed and cut evenly into eighths
* 1 1/2 large potatoes, peeled and cut into even pieces
* 1 can diced tomato
* 1/2 t ginger
* 2 cloves crushed garlic
* 1/2 teaspoon cumin powder
* 1 teaspoon turmeric
* 1/2 teaspoon salt
* 1 teaspoon garam masala

Directions


Heat vegetable oil in a large saucepan.
Add the chopped onion and one teaspoon of cumin powder to the oil.
Stir together and cook until onions become creamy, golden, and translucent.
Add chopped coriander, turmeric, chilli powder, salt, tomatoes, ginger, and garlic. Mix.
Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
Ensure that the potatoes and cauliflower are coated with the curry sauce.
Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
Add two teaspoons of Garam Masala and stir.
Turn off the heat, cover, and leave for as long as possible before serving.

Pesto

• 1/4 cup walnuts
• 1/4 cup pignolis (pine nuts or, use more walnuts)
• 3 tablespoons chopped garlic (9 cloves)
• 5 cups fresh basil leaves, packed
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 cups good olive oil
• 1 cup freshly grated Parmesan

Directions

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Red Velvet Cake

• 3 Tablespoons cocoa
• 1/2 cup butter
• 1-1/2 cups sugar
• 2 eggs
• 1 cup buttermilk
• 2-1/4 cups flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 Tablespoon vinegar
• 1 teaspoon baking soda
• Red food coloring

Cream butter and sugar. Add eggs, cocoa, and coloring and mix well. Add buttermilk by hand. Add flour, salt, and vanilla. Beat well by hand. Add vinegar and baking soda. Bake at 350 degrees F. for 30 minutes if using a 9 x 13 inch pan, or 25 minutes in 3 (8-inch) cake pans.

Cream Cheese Frosting

1 8 oz package of cream cheese
1/2 cups of powdered sugar
2 T softened butter

Mix together. Spread.

Corn Bread

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup white sugar
• 1 teaspoon salt
• 1 T. baking powder
• 1 egg
• 1 1/3cup milk

Mix dry ingredients. Add milk and egg. Stir until well mixed. Bake at 400 for 20-25 minutes (until a toothpick comes out clean)