Peanut Butter Blossoms

(Image credit: http://www.une-vie-saine.com/2010/12/vegan-peanut-butter-blossoms.html)

Ingredients:

1/2 cup shortening

1/2 cup creamy peanut butter

1/2 cup firmly packed brown sugar

1/2 cup granulated sugar

1 large egg

2 tbs milk

1 tsp vanilla extract

1.75 cups flour

1 tsp baking soda

1/2 tsp salt

Sugar (for rolling the PB balls)

48 unwrapped Hershey Kisses

Directions:

Heat oven to 375.

Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.

Stir together flour, baking soda, and salt. Add to creamed mixture. Beat on low speed until stiff dough forms. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on an ungreased cookie sheet.

Bake for 10-12 minutes or until golden brown. Top each cookie immediately upon removal from oven with an unwrapped Hershey Kiss. Press firmly so that the cookie crackes around the edges. Remove cookie from cookie sheet to cool.

Makes: 4 dozen

Pulled Pork Tacos

Time: 15 mins hands on
Serves 6

2 cups store bought salsa, plus more for serving
2 tbsp chili powder
2 tbsp dried oregano
2 tbsp unsweetened cocoa powder
Salt
1-2.5 pound boneless pork butt or shoulder, trimmed of excess fat
18 corn tortillas
1/2 cup fresh cilantro sprigs
3/4 cup sour cream
1 lime, cut into wedges

In a 4-6 qt slow cooker, combine the salsa, chili powder, oregano and cocoa and 1 tsp salt. Add the pork and turn to coat.

Cook, covered, until the meat is tender and pulls apart easily. On high 4-5 hrs or on low 7-8 hrs.

20 mins before serving, heat oven to 350. Stack tortillas, wrap them in foil, and bake until warm (about 15 mins).

Meanwhile, while using two forks, shred the pork and stir into the cooking liquid.

Serve with lime, cilantro, sour cream and extra salsa

Honey Cornbread Muffins

Hands on Time:10 mins
Total Time: 45 mins
Makes 12 muffins

4 TBS (1/2 stick) butter, melted plus more for the pan
1.25 cups flour
3/4 cup cornmeal
1.5 tsp baking powder
1 tsp salt
1/5 tsp baking soda
2 eggs
1 cup buttermilk
1/3 cup honey

Heat oven to 375. Butter muffin tin.

In medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

In a large bowl, whisk together eggs, buttermilk, honey and melted butter. Add the flour mixture, stir to combine.

Divide the batter amongst the muffin cups and bake until golden brown and toothpick comes out clean.

*Can store at room temp for up to a day. Warm in foil if desired.

**Tried this one. Got a so-so rating from both of us. Good, but a little sweet. Must do as muffins, consistency isn't right and its too sweet to be cornbread.

Plum Upside-Down Cake

1/2 cup plus 1 tbsp butter

4 firm, ripe plums. Each cut into 8 wedges.

1/4 cup plus 2/3 cup granulated sugar

1 cup flour

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 large egg

2/3 cup sour cream

1 tsp pure vanilla extract

parchment paper

Heat oven to 350. Butter an 8 inch cake pan and line the bottom with parchment paper.

Melt the tbsp of butter in a large skillet over medium high heat. Add the plums and 1/4 cup of the sugar and cook, tossing until the sugar dissolves and the juices from the plums become syrupy, 3-4 minutes. Arrange the plums in the cake pan in slightly overlapping concentric circles, starting from the outside. Spoon any pan juices over the top.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

With an electric mixer, beat the remaining 1/2 cup of butter and 2/3 cup of the sugar until fluffy. Beat in the egg, sour cream, and vanilla. Gradually add the flour mixture, mixing until just incorporated.

Pour the batter over the plums and bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Let cool in the pan for an hour. Place a large plate over the cake pan and invert the cake onto the plate.

Mint Chip Ice Cream Pie

8 oz chopped semisweet chocolate, melted

4 cups chrisped rice cereal (ie Rice Krispies)

2 pints mint chocolate chip ice cream, slightly softened

In a large bowl, combine the chocolate and cereal until the cereal is completely coated. Transfer to a 9 inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm, 5-10 minutes. (A premade chocolate graham cracker crust may work for this too)

Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours or up to 3 days.

Easy Guacamole

1/2 white onion, finely chopped
1 jalapeno (optional, finely chopped)
1/4 cup fresh cilantro
salt & pepper to taste
2 ripe avocados, diced
2 tbs fresh lime of lemon juice

In a large bowl, combine the onion, jalapeno, cilantro, salt and pepper. Using the back of a fork, mash the veggies together until they begin to release their juices.

Add the avocado and lime juice, stir to combine.

Blackberry Crumb Cake

(Recipe adapted from Real Simple. Photo by me.)

Hands on time: 20 mins.
Total time: 2 hrs 20 mins (includes cooling).
Serves 4.

Crumb Topping
1/2 cup pecans
1/3 cup brown sugar, firmly packed
1/4 cup flour
2 tbs cold butter

Cake
1/2 cup cold butter
2 cups flour
1 cup granulated sugar
2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
2 large eggs
1 cup milk
1 tsp vanilla extract
1 pound fresh blackberries (~3.5 cups)

Heat oven to 350.

Make crumb topping. In a food processor, pulse nuts, brown sugar, flour and butter until crumbly. Set aside.

Make the cake. Butter an 8 inch square baking pan. In food processor, pulse the butter, flour, granulated sugar, baking powder, salt and cinnamon until crumbly. In a large bowl, whisk together the eggs, milk and vanilla. Add the flour mixture and mix until just combined.

Transfer the cake batter to the pan. Sprinkle with blackberries and crumb topping. Bake until a toothpick comes out clean, 55-60 minutes. Let cool completely before serving.

Steak with Potato Salad and Blue Cheese Vinaigrette

Total Time: 30 mins

Serves 4

1 pd small red potatoes (about 12)

Kosher salt & black pepper

1/4 cup plus 1 TBSP olive oil

4 small steaks (i.e. Newport, flat iron or top round), 1.5 pounds total

2 TBSP white wine vinegar

1 small head Boston lettuce, torn (about 4 cups)

Place potatoes in a large pot and add enough water to cover. Bring to a boil and add 2 tsp salt. Reduce heat and simmer until tender, ~15 mins. Drain. Run under cold water to cool. Using for or fingers, break potatoes in half.

Meanwhile, heat 1 TBSP oil in a large skillet over medium high heat. Season the steaks with 1 tsp salt and 3/4 tsp pepper and cook until done to taste.

In a large bowl, combine the blue cheese, vinegar, remaining 1/4 cup of oil, 1/2 tsp salt and 1/4 tsp pepper. Add lettuce and potatoes and toss to coat. Serve with steaks.

Salmon with Brown Butter, Almonds and Green Beans

Total time: 20 mins

Servings: 4

4 TBSP unsalted butter

1.25 lb skinless salmon fillet, cut in 4 peices

Kosher salt and black pepper

1 pound green beens, trimmed and cut in half crosswise

1/4 cup sliced almonds

2 TBSP capers

*Heat 1 TBSP of the butter in a nonstick skillet over medium heat. Season the salmon with 1/2 tsp salt and 1/4 tsp pepper. Cook until opaque throughout, 3 to 5 mins per side. Transfer to plates.

*Fill a second skillet with 1/2 inch water, bring to boil, and add in 1/4 tsp salt. Add the green beans, cover, and steam until just tender, 4 to 5 minutes: drain and transfer to plates.

*Wipe out the green bean skillet and heat the remaining butter over medium heat. Add the almonds and cook, stirring frequently, until the almonds and butter are golden brown, 2-3 minutes. Stir in capers. Spoon over the fish and green beans.

Per Serving:

396 Calories

9 Grams Fat

4 Grams Fiber

Philadephia Vanilla Mousse Cheesecake

*
Prep time: 20 mins
Total time: 6 hrs (incl refrig)
Serves: 16

40 Nilla Wafers, crushed (about 1.5 cups)
3 tbs butter, melted
4 packages (32 oz) Philly Cream cheese, softened and divided
1 Tbs + 1 tsp vanilla, divided
3 eggs
1 tub (8 oz) Cool Whip
1 cup sugar

9 inch springform pan

Heat oven to 325.

Mix water, crumbs and butter. Press into bottom of 9 inch springform pan

Beat 3/4 of the cream cheese, 3/4 cup of sugar and 1 tbsp vanilla with mixer until well blended. Add eggs one at a time, mixing on low after each until just blended. Pour over crust.

Bake 50-55 mins or until center is almost set. Run knife around rim of pan to losen cake. Cool completely in pan.

Beat remaining cream cheese, sugar, and vanilla in large bowl until well blended. Whisk in cool whip. Spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving. Garnish with fresh berries if desired.

*Note that photo isn't of the cheesecake in the recipe. I couldn't find one to match. This cheesecake has a light and fluffy layer over the heavier cheesecake layer.