Peanut Butter Cookies

1/2 c. butter, softened

1/2 c. peanut butter

1/2 c. sugar plus more for rolling

1/2 c. brown sugar

1 egg

1 tsp. vanilla

1 1/4 c. flour

1/2 tsp. kosher salt

1/2 tsp. baking soda

1. Preheat oven to 375 F.

2. Add butter, peanut butter, sugars, egg and vanilla to a mixing bowl and mix until well combined.

3. Add flour, baking soda, and salt. Mix just until combined.

4. Use a medium cookie scoop to form dough balls.

5. Roll in sugar. Place 2 inches apart on a cookie sheet. Flatten with a fork.

6. Bake 10-12 minutes.

Lentil Rice

4 tbsp. olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 tsp. cumin

3/4 tsp. cinnamon

1/2 tsp. allspice

2 cans vegetable broth

3/4 c. dried lentils, rinsed

3/4 c. white rice

2 large onions, sliced

3 tomatoes, quartered lengthwise

1 cucumber, peeled, cut into rounds

plain yogurt

mint, chopped

1. In deep skillet or Dutch oven, heat 2 tbsp. olive oil. Add onion and spices. Cook 4 minutes.

2. Add broth and lentils.  Bring to a boil. Reduce heat to simmer and cook for 10 minutes, covered. Stir in rice and return to boil. Reduce heat and cook 15 minutes, covered.

3. In another skillet, heat 2 tbsp. olive oil. Add sliced onions and cook for 20 minutes.

4.  Season lentil rice with salt and pepper.

5.  Dollop of yogurt, tomatoes and cucumbers served along side. Sprinkle with mint.

Ranch Dressing

1/2 c. mayo

1/2 c. buttermilk

1/4 c. sour cream

1/2 tsp. dried parsley

1/2 tsp. dried dill

1/2 tsp. dried chives

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. Worcestershire sauce

1/4 tsp. salt

1/8 tsp. black pepper

Stir ingredients together until well combined.

Italian Dressing

3/4 c. olive oil

1/4 c. red or white wine vinegar

1 tsp. garlic powder

1 tsp. dried oregano

1 tsp. dried basil

1/2 tsp. onion powder

1/2 tsp. crushed red pepper flakes

3/4 tsp. salt

1/2 tsp. black pepper

1 tsp. lemon juice

Add to a glass jar, cover, and shake.

NOTE: Can add a little bit of sugar, if desired.

Salad Dressing

1/2 c. mayo

1/3 c. red wine vinegar

1/3 c. lemon juice

1 tbsp. olive oil

1 tsp. dried parsley

1 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. garlic powder

1/4 tsp. salt

2 tbsp. grated Parmesan cheese

Add to jar and shake.

Salad ingredients: lettuce, red onion, chopped tomato, pepperoncini, Kalamata olives, croutons, grated Parmesan, freshly cracked black pepper

 

Pancakes

1 egg, beaten until fluffy

1 c. flour

1 c. buttermilk

2 tbsp. canola oil

1 tbsp. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Stir until just combined. Use 3 tbsp. batter for each pancake.

Unstuffed Peppers Skillet

1 tbsp. olive oil

1 onion, chopped

1 clove garlic, minced

1 lb. ground beef

2-3 large green peppers, chopped into 1-inch pieces

1 can diced tomatoes

1 1/2 c. beef broth

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. dried basil

1 tsp. dried oregano

1/2 tsp. Worcestershire sauce

1 c. white rice

optional: grated mozzarella cheese

1. In skillet on medium heat, add olive oil, and then onion, garlic, and ground beef. Cook and crumble beef until meat is cooked through and onions are soft.

2. Add chopped green peppers and cook for 5 minutes.

3. Add the remaining ingredients except cheese and bring to a boil. Reduce heat and simmer 30 minutes or until done.

NOTE: Melt grated mozzarella cheese on top, if desired.

Egg Salad

6 eggs

1/2 c. mayo

1 tsp. lemon juice

1 tsp. Dijon mustard

1/2 tsp. smoked paprika

1/4 tsp. garlic powder

1 tbsp. fresh parsley, chopped (1 tsp. dried parsley)

salt

black pepper

1 stick celery, finely chopped

1-2 tbsp. red onion, finely chopped

1. Hard boil eggs. Drain, pour cold water over them and let them cool.

2. In a medium bowl, add mayo, lemon juice, Dijon mustard, smoked paprika, garlic powder, parsley, and some salt and pepper, Stir until combined.

3. Peel and chop the eggs, then add them to the bowl along with the chopped celery and onion. Stir together and taste to see if you need to add more salt and pepper.

NOTE: makes four sandwiches

Apple Crisp

12 c. peeled, sliced apples

1/2 tsp. cinnamon

2 tbsp. lemon juice

1 tbsp. water

Topping:

1 1/2 c. brown sugar

1 c. flour

1 c. old-fashioned oats

2 tsp. cinnamon

1/2 tsp. nutmeg

1/8 tsp. salt

3/4 c. butter

1. Preheat oven to 375 F.

2. In a large bowl, stir together apples, 1/2 tsp. cinnamon, lemon juice, and water. Pour mixture into a 9x13 baking pan.

3. In a medium bowl, whisk together all topping ingredients except butter. Use a pastry cutter or two knives to cut in butter until mixture is crumbly. Sprinkle evenly over apple mixture.

4. Bake for 45 minutes or until apples are tender and topping is crisp and browned.

NOTE: Serve with whipped cream or ice cream.

Oatmeal Cookies

1 c. butter

1 1/4 c. brown sugar

3/4 c. sugar

2 eggs

2 tsp. vanilla

2 1/4 c. flour

1 tsp. kosher salt

2 tsp. baking soda

1/2 tsp. baking powder

2 c. old-fashioned oats

optional: 1 tsp. cinnamon

1. Preheat oven to 350 F.

2. Cream butter and sugars in a large mixing bowl. Add eggs and vanilla and mix until combined.

3. Add flour, salt, baking soda, baking powder (and cinnamon, if desired). Stir just until combined. Then mix in oats.

4. Use a medium cookie scoop and scoop onto the baking sheet. Bake for 7-10 minutes, or until edges are just light golden brown (the centers should look a little underdone). Take them out a little early for softer cookies or bake a little longer for crisper cookies.

5. Let cookies rest on pan for 2 minutes and then transfer to a cooling rack.

Rhubarb Scones

2 c. flour
1/2 c. sugar
3 tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. butter, cold and cut into pieces
1 c. thinly sliced fresh rhubarb
1/3 c. milk
1 egg
2 tsp. vanilla

1. Preheat oven to 350 F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in rhubarb.
3. In a small bowl, whisk together milk, egg, and vanilla.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Turn dough out onto a well-floured surface. Gently knead 5-6 times or until dough just comes together.
6. Gently shape dough into a 7- to 8-inch circle. Cut into 8 pieces, and place on prepared baking sheet.
7. Bake for 20-25 minutes, or until edges start to turn light golden brown. Remove to wire rack to cool.

Loaded Smothered Beef Burritos

4 tbsp. olive oil, divided

1 lb. ground beef

1 small white onion, diced small

1 (1 oz.) packet taco seasoning (medium heat)

7 flour tortillas (10-inch, burrito size)

1 (16 oz.) can refried beans

1 (8.5 oz.) pkg. precooked rice (I use Spanish rice.)

1 1/2 c. + 1 1/2 c. Mexican cheese blend, shredded, divided

1 (15 oz.) can red enchilada sauce (medium heat)

cilantro, optional for garnishing

1. Add 2 tbsp. olive oil to a large skillet on medium-high heat. Add beef and onion and stir and crumble intermittently until beef is cooked through and onions are soft.

2. Add the taco seasoning and stir to combine. Set skillet aside off the heat.

3. Preheat oven to 350 F and drizzle remaining 2 tbsp. olive oil into a large oven proof skillet or casserole. Set aside.

4. Lay tortillas out on the counter. Down the center of each tortilla, evenly smear with about 2 tbsp. of refried beans and then 2-3 tbsp. rice. Down the center on top of beans and rice, evenly distribute beef mixture and 1 1/2 c. of grated cheese between the tortillas.

5. Roll up each burrito and place in prepared skillet or casserole seam side down. Bake for about 25 minutes.

6. Remove from oven, and evenly drizzle the enchilada sauce over all the burritos and evenly sprinkle the remaining 1 1/2 c. grated cheese over the top of the burritos. Return to oven and bake for 10-15 additional minutes.

7. Garnish with cilantro and serve.

NOTE: I serve with sour cream, shredded lettuce, and diced fresh tomatoes.

Many Veggie Soup

2 tbsp. olive oil
1 med. yellow onion, diced
sea salt
black pepper

1 med. carrot. diced

1 small sweet potato, diced

1/4 c. dry white wine (i.e., pinot grigio)

1 (14.5 oz.) can diced fire roasted tomatoes

4 garlic cloves, minced

2 tsp dried oregano

1/4 tsp. red pepper flakes

4 c. vegetable broth

2 bay leaves

1 c. halved cherry tomatoes

1 c. chopped green beans

1 zucchini, diced

1 (15 oz.) can chickpeas, drained and rinsed

2 tbsp. white wine vinegar

1 1/2 c. chopped kale

1. Heat oil in a large pot over med. heat. Add the onion, 1/2 tsp. salt, several grinds of pepper, and cook, stirring occasionally (approx. 8 min). Add the carrot and sweet potato and cook for a few more minutes.

2. Add the wine and cook to reduce by half, and then add the canned tomatoes, garlic, oregano. and red pepper flakes.

3. Stir in the broth and bay leaves. Bring to a boil, then reduce to a simmer and cook for 20 minutes.

4. Stir in the cherry tomatoes, green beans, zucchini, and chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.

5. Stir in the vinegar, kale, and additional 1/2 tsp. salt (or to taste), and more pepper.

NOTES:

*Use all carrots or all sweet potato instead of both.

*Add a tbsp. of Italian seasoning instead of oregano.

*Toss in a few sliced mushrooms when you add the carrots.

*Swap bell peppers for the cherry tomatoes, zucchini or green beans.

*Leave out the wine and add an extra splash of vinegar.

*Use white beans or French green lentils instead of chickpeas.

*Use spinach or chard instead of kale.

*Garnish with chopped parsley or basil and grated Parmesan.