Thursday, February 1, 2018

Old Fashioned Peanut Butter Cookies

Old-Fashioned Peanut Butter Cookies

Using Homemade peanut butter make them so good. 
1 cup butter, softened
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
In a large bowl, cream together butter and peanut butter. Add sugars and eggs; cream again. Next, stir together flour, baking soda, baking powder, and salt. Add dry ingredients to peanut butter mixture; Roll into balls; place on cookie sheet and press with a fork to flatten. Bake at 350° for 8-10 minutes.
Makes about 36 cookies

Friday, July 21, 2017

Getting ready for Fall & Winter

Fruitful Friday:

It's that time of year again, when we do our six month pantry review. We clean, rotate, check dates and reorganize. This is also the time of year when we make our fall and winter seasonal needs list. So wether you grow your own garden or not take advantage of your local farmers’ markets and farm stands Durning this time of the year and stock up on locally grown crops for your winter food storage. 

also now is a great time to start your $5.00 / 52 week buying plan for your pantry. You can find the list below. 

Tuesday, July 11, 2017

BCM: Lavender Galettes

It's been awhile since I baked any goodies with my "Tuesday's with Dorie" group. Today our challenge was Lavender Galettes and I learned something new. I always thought that a Galette was like a rustic style fruit filled tart, but today I discovered that sometimes they are also listed as cookies. They looked so yummy I had to try them. The recipe called for lavender, I didn't have any and since I am serving them tonight with Teriyaki Chicken, I decided to make mine "Lemon & Toasted Sesame Seed". They are very tasty... you can find the recipe on page 312 in "Baking Chez Moi" by Dorie Greenspan.

Monday, March 6, 2017



  • ¾
    cup + 2 tablespoons low-sodium soy sauce separated
  • 2
    tablespoons hoisin sauce
  • 2
    and ½ tablespoons minced garlic separated
  • 3
    tablespoons + 1 teaspoon cornstarch separated
  • 1
    pound flank steak
  •   3-5
    tablespoons vegetable oil separated
  • Assorted veggies: 8 ounces sliced mushrooms,
                                  8 ounces snap peas,
                                  1 cup shredded carrots,
                                   1 red bell pepper
  • 2
    packages 3 ounces each ramen noodles
  • 2
    tablespoons sesame oil
  • 1
    cup low-sodium beef stock or broth
  • 1
    tablespoon minced ginger
  • ½
    cup brown sugar* packed
  • ½ - 1
    full teaspoon red pepper flakes


    1. marinade the meat. Toss together 1/4 cup soy sauce,uce, and 1 tablespoon minced garlic. Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Place the steak pieces in the marinade and set out at room temperature for 20-30 minutes. OR cover tightly and place in the fridge for up to 8 hours. If you want this to be a true 30-minute dinner, skip this step! 2.While the meat is marinating, prep and cook the veggies. Place 1 tablespoon oil in a large skillet or wok and add in the sliced mushrooms, snap peas, shredded carrots, and chopped red bell pepper. Cook over medium high heat until crisp tender and transfer to a bowl/plate.
    3.Remove the meat and drain off any remaining marinade. Toss the meat to coat with the cornstarch in a large plastic bag. Alternatively use your fingers to work the cornstarch into the meat. Make sure all of the meat is well coated in cornstarch. 4.Add another tablespoon of oil. Heat until the oil is shimmering and then add in 1/2 the beef so it can be in a single layer. Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate. 5.Add in the last remaining tablespoon of oil to the pan and heat until shimmering. Add the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Cook for another 30 seconds. Transfer the rest of the beef to the plate.
    6.In that same skillet or wok, add in the sesame oil, remaining 1/2 cup + 2 tablespoons soy sauce, beef stock or broth, remaining 1 and 1/2 tablespoons minced garlic, minced ginger, brown sugar* (add to your taste preference, we like a lot of sugar in this dish), and red pepper flakes. 7.Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 10-12 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggie
    8.In a small dish, whisk together remaining 1 teaspoon cornstarch with 1 teaspoon water until smooth. Whisk into the sauce. 9.While the sauce is reducing, boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water.

    10.Add the cooked veggies, cooked meat, and drained ramen noodles into the sauce. Toss to coat and top with green onions. Add some cracked pepper and additional red pepper flakes if desired. Enjoy immediately.

Wednesday, February 15, 2017

WW2017- #1

Wordless Wednesday ... (Take a Guess & Win a prize!)
LET'S PLAY A GAME... MAny of you who enjoy our recipes and cook along with us have asked when we were going to start our WORDLESS WEDNESDAY posts again, we decided to bring our little game adventure to Facebook to see if more people play along.
One of my New Year's resolutions was to lose 100 pounds this year, and I know to do this I have to increase my intake of fruits and vegetables. So as I started studying different things that I could eat and combination that I could put together to help me obtain my goal, while studying new things to eat I came acrossed this very unusual fruit.
SO the game will go like this.... We have posted a series of questions that goes along with the photo posted. All you have to do is answer all the questions, (Correctly of course) either here or on our blog and your name will go into a drawing for a prize.


What is it?......................
Where does it grow?........
How do you prepare it?....
What does it taste like?.....
Have you ever tried it?....
What recipe would you suggest using this mystery Ingredient?.....

Monday, February 6, 2017

Stuffed Rigatoni Pie

ingredients: rigatoni pasta – 1 pound (500 g) parmesan – 1 cup, finely grated for the filling: ricotta – 1 8 oz (250 g) container mozzarella – 1 cup, finely grated parmesan – 1/2 cup, finely grated eggs – 2, beaten parsley – 1 tsp for the sauce: olive oil – 1 tbsp turkey – 1 pound, ground or ground beef salt and pepper – use very generously garlic cloves – 3, minced italian herbs – 2 tbsp crushed red pepper – 1 tsp crushed tomatoes – 2 14 oz (400 g) cans, with juices mozzarella – 1 1/2 cups, shredded how to: Preheat oven to 400 F (200 C). Cook the rigatoni in boiling water, about 1 minute less than package directions. Drain then toss with the parmesan cheese in a large bowl. Lightly oil a 9″ springform pan and pack the rigatoni in tightly, standing on their ends. to make the filling: In a medium bowl, mix together the ricotta, mozzarella, parmesan, eggs and parsley until well combined, then set aside. to make the sauce: Heat the oil in a large skillet over medium high heat, add the ground turkey or beef and cook until browned. Season with salt and pepper, then stir in the garlic, italian herbs, and crushed red pepper. Cook for another minute or two. Add the crushed tomatoes and simmer over medium heat until most of the liquid has cooked away – about 20 minutes. While the sauce is cooking, fill the rigatoni with the cheese filling. Use a pastry tube to pipe the filling into the noodles, filling each one about 1/2 full. (if you have a problem getting the mixture through a pastry tube, you can blend it with a hand held blender to make it smooth enough to pass through.) When the meat sauce is done, ladle it on top of the rigatoni, pushing it down a bit to fill up the remaining space in the noodles. Bake in the oven for about 15 minutes, then remove and sprinkle over the mozzarella cheese. Return to the oven and cook for about 15 more minutes, until the cheese is bubbly and beginning to brown. Let rest about 15 minutes before removing the form and serving.

Tuesday, January 24, 2017

TWD: Honey-Yogurt Mousse

still Snowing! Still cooking.... Today our challenge recipe for "Tuesday's with Dorie" was HONEY-YOGURT MOUSSE. 

We found it to be nice and refreshing after a heavy, starchy meal. Many of  the TWD friends have posted saying it was too sweet, but we enjoyed ours. After learning how to mousse while training as a chef, I think this recipe is more about the technique rather than the taste. The taste can be controlled in so many ways.  

I served ours topped with plum jelly and toasted sesame seeds. We loved it! 

In keeping with the TWD tradition, we have agreed to not publish the recipe but will tell you that you can find the recipe in Dorie's new cookbook entitled "Baking Chez Moi"