Saturday, November 7, 2015

Flourless Peanut Butter Cookies

I never thought one could make a peanut butter cookie without flour, but you actually can, and they taste pretty darn good!  These little gems are packed with lots of flavor, plus they aren't overly sweet, and they do freeze well.  Whenever I make these petite cookies, I like to make them with a mixture of creamy and super chunky peanut butter, plus I like to bake these cookies on Pampered Chef Baking Stones.




Flourless Peanut Butter Cookies

1 cup creamy peanut butter (I used Skippy)

1 cup chunky peanut butter (I used Skippy Super Chunk)

1-1/2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 Tablespoons ground flaxseed, optional (See *Note)


1.)  In a bowl, add the creamy and chunky peanut butter, plus the granulated sugar; beat together until smooth.  (I used a hand-held mixer to cream the mixture together.)

2.)  Add the eggs and vanilla extract; beat until well combined.

3.)  Using a spoon; stir in the flaxseed.

4.)  Take a tablespoon of the dough, and shape by hand into a ball.  (I used a small Pampered Chef Scoop, which is equal to 1-Tablespoon.)

5.)  Slightly flatten the dough balls with the palms of your hands, and then place them onto Pampered Chef Baking Stones.  (I place 12 onto each baking stone 2-inches apart.)

6.)  Press the top of each cookie down "gently" with a fork.

7.)  Bake in a 350ΒΊF oven for 12 minutes, then remove, and let the cookies set on baking stone(s) for 5 minutes, before removing to a wire rack and allowing the cookies to cool completely.

8.)  Yields: 53 cookies (Each cookie about 2-inches in diameter.)

9.)  *Note: Adding flaxseed to this recipe is optional, but if you decide not to add the flaxseed, you may need to chill the dough in the refrigerator for a couple hours before baking the cookies.  This helps to firm up the cookie dough, plus it makes it a lot easier for handling the dough.

10.)  Additional Note: I like to freeze these cookies in a Tupperware container, and just take out what I want to eat for later. 
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Below is a photo of the flaxseed I used when preparing the cookies;
it's Stober Farms Organic Golden Flax Seed, in a (48-oz.) bags.


Friday, October 30, 2015

Witches Hat Cookies πŸŽƒ

These are such cute cookies to make for Halloween!  



Witches Hat Cookies πŸŽƒ

1 (13-oz.) pkg. fudge striped shortbread cookies
 
32 Hershey Milk Chocolate Kisses

1 (16-oz.) container vanilla frosting (See *Note)

8 drops red food coloring

8 drops yellow food coloring

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1.)  Unwrap the Hershey Kisses, and set them aside.


2.)  Add the entire container of vanilla frosting into a bowl, and stir it with a spoon.


3.)  Add the 8 drops of food coloring to the frosting, and mix it in well with the spoon, then add the 8 drops of yellow food coloring, and mix it in well with the spoon.  You will have a pretty orange colored frosting.


4.)  Unwrap cookies in package, and taking one cookie at a time, hold the chocolate flat side of the cookie (facing upward) in hand.

5.)  Using a small spoon or the tip of a butter knife, apply a small amount of frosting in the middle of the cookie.  (The frosting should cover the center hole of the cookie.)  A tiny bit of the frosting will poke through the other side of the cookie, but that's ok, you won't really noticed that little bit of frosting peeking through.


6.)  Apply the chocolate kiss in the center of the frosting, and push it down lightly onto the flat side of the cookie, just till you see the frosting spreading out just a bit underneath the chocolate kiss.


7.)  I placed the cookies onto a large jelly roll pan for several hours, so the frosting will become a bit more dry, and to allow the chocolate kiss to adhere to the frosting.  (If desired, you could line the jelly roll pan with wax paper before placing cookies onto pan.  It also makes it easier for cleaning up afterwards.)


8.)  Store cookies side-by-side in a container, and cover with a lid. 
 (There's no need to refrigerate the cookies.)


9.)  Yields: 32 cookies


10.) *Note: You may have noticed there will be plenty of the orange frosting leftover.  You can either double the above recipe (except for the frosting), to make 64 witch hat cookies, or apply the frosting between graham crackers to make another kind of cookie, or use it to frost a one layer cake or some cupcakes. 

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Whenever I make these cookies, I think of the TV show Bewitched.


                                                                                         
                                                                                
               
                                               Halloween Witches Hats | Just A Pinch Recipes
                                                                                      
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Monday, September 14, 2015

Spaghetti Salad

I love this salad, and while the recipe does make a lot, this pasta salad is sure to please your guests.  I do make this salad one day prior to serving, and that's so I can incorporate a bit more of the Italian dressing into the salad.



Spaghetti Salad 

1 pound of uncooked spaghetti (broken into 3rd's) 
 
1 (16-oz.) bottle Kraft Zesty Italian Fat-Free Dressing
 
2/3 cup Kraft Zesty Italian Fat-Free Bottled Dressing   
 
3 Tablespoons McCormick Perfect Pinch Salad Supreme Seasoning
 
Half of 1 red bell pepper, chopped
 
1 cucumber, seeded and chopped

 2 large Roma Tomatoes, seeded and cut-up
 
1 cup each, broccoli and cauliflower, cut into small pieces
 
1 large carrot, peeled and shredded
 
1 (8-oz.) package Colby-Jack Marbled Cheese, cubed small

1 can (2.25-oz.) sliced black olives, drained

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1.)  Cook the spaghetti, then drain under cold water till the spaghetti is cool.  Drain well.  (I cooked my spaghetti exactly for 12 minutes.)
 

2.)  Marinate the spaghetti over night with the 16-ounces of Italian dressing. 
 

3.)  The next day (or morning), add the remaining ingredients, plus the 2/3's cup of Italian dressing.
 

4.)  Chill the salad several hours in the refrigerator before serving.  4.)  


5.)  Yields: 7 pounds of spaghetti salad  
 

6.) Note: Another really tasty Italian Dressing you can use in place of the Kraft Dressing... Fit & Active Fat Free Zesty Italian Dressing (which is sold at Aldi's).

 
........... An additional up-close photo of the salad ...........



An additional photo of McCormick Perfect Pinch Salad Supreme Seasoning.  That I used when preparing this delicious salad.

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Photo of 1 (16-oz.) bottle Kraft Zesty Italian Fat-Free Dressing. 
(I also purchased an additional bottle of the dressing, as I did add an extra 2/3 cup when preparing this delicious salad.)


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Thursday, September 3, 2015

Savory Scotch Meat Loaves

I enjoy these scotch meat loaves with the ketchup glaze on top.  You can make these meat loaves with either ground beef or with ground pork sausage.  I especially enjoy them made with "seasoned" ground pork sausage, which already has salt, ground black pepper, minced garlic, and ground sage added as well.




Savory Scotch Meat Loaves 

1 large egg, beaten
3/4 cup soft bread crumbs (See *Note)
1/4 cup diced onion
1/4 cup diced green bell peppers
1/2 teaspoon salt
1/8 teaspoon pepper
1 lb. ground beef, or ground pork (See *Note)
5 medium size hard boiled eggs, peeled (See *Note)

Sauce:
3/4 cup ketchup
3 Tablespoons water
1-1/2 teaspoon vinegar
3/4 teaspoon chili powder
1/4 teaspoon dried, crushed, oregano leaves
1/8 teaspoon dried, crushed, oregano leaves


1.)  In a mixing bowl, combine the beaten egg, bread crumbs, diced onion, diced green pepper, plus the salt and pepper.


2.)  Add the ground beef or ground pork; mix well.


3.)  Shape equal portions of the meat mixture around each hard boiled egg; completely enclosing the egg.


4.)  Arrange the meat loaves in a 13x9x2-inch baking dish.  (If I'm using 90% lean ground beef, I'll lightly grease the baking dish before adding the meat loaves.)


5.)  Bake in a 350ΒΊF oven for 30 minutes.


6.)  While the meat loaves are baking in the oven, prepare the sauce.


7.)  In a bowl, combine all of the sauce ingredients.


8.)  Once the meat loaves have baked for 30 minutes, remove the baking dish from the oven, and discard any excess fat.


9.)  Pour the sauce over the meat loaves, and return the baking dish to the oven.


10.)  Continue baking the meat loaves in the oven for 15 minutes.


11.)  Once the meat loaves are done baking, remove from baking dish and serve immediately.


12.)  Yields: 5 servings.


13.) *Note: Sometimes when I'm mixing up the meat loaves, I'll substitute 1/4 cup to 1/3 cup of plain dried bread crumbs for the soft bread crumbs.  I have also made the meat loaves using either 85% or 87% ground beef.  Also, if desired, you can opt to make 4 meat loaves, by just using 4 large size hard boiled eggs, and shaping a 1/4 of the meat mixture around each hard boiled egg.  Arrange the meat loaves in an 8 or 9-inch baking pan, and bake as stated in cooking instructions.  Also, I did want to mention, when it comes to preparing the medium hard boiled eggs, I let the eggs come to a boil in a saucepan of water, I then remove the pan from the heat, cover the pan, and let the eggs sit for 9 minutes.  Afterwards, I place the eggs in cold water (which I also added ice cubes to it), and let the eggs sit for 15 minutes.  I then remove the eggs, peel them, rinse them under cold water, and pat them dry with paper toweling before I proceed to make the meatloaves.

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Thursday, August 20, 2015

Stuffed Pepper Soup

I thoroughly enjoyed preparing this delicious soup!



Stuffed Pepper Soup

1 lb. lean ground beef (I used 90% lean)
1 cup chopped onion
3 large cloves garlic, minced
1/4 teaspoon ground black pepper
1/2 teaspoon McCormick's Ground Sage
1/2 teaspoon McCormick's Ground Thyme
1-1/2 teaspoon Morton Season-All Seasoned Salt
1-3/4 cups chicken broth
1 (6 oz.) can tomato paste
1 (28 oz.) can whole peeled tomatoes, cut-up
2 cups diced green bell peppers
..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... 
1 cup water
1/2 cup long grain white rice


1.)  Spray the inside (bottom only) of a large pot with a cooking spray.  (I use an olive oil cooking spray.)

2.)  Add the ground beef and onions to the pot.

3.)  Cook the ground beef and onions over medium heat for about 6 minutes, or until the meat is brown, and the onions are tender.

4.)  Now add in the minced garlic, but only cook the garlic for just 1 minute.

5.)  If there is any excess grease in the pot, then drain off the grease in a colander.  (Since I used 90% lean ground beef, there really wasn't any excess grease in the pot, so I didn't have to drain it.)

6.)  Add the cooked beef/onion mixture back to the pot, then add in the ground pepper, ground sage, ground thyme, seasoned salt, chicken broth, tomato paste, the cut-up tomatoes, and the diced bell peppers. Stir well, so the tomato paste is incorporated into the soup.

7.)  Bring the soup to a boil, and then reduce the heat to a low simmer.

8.)  Cover the pot and simmer the soup for 30 minutes.  (Be sure to stir the soup a few times while it's simmering.)

9.)  While the soup is simmering, I start cooking the rice and water together.

10.)  In a small saucepan, add the 1-cup of water, and bring it to a boil.

11.)  Once the water comes to a boil, add in the rice, stir the rice, then reduce the heat to a low simmer.

12.)  Cover the saucepan, and simmer the rice for about 11 minutes, or until all the water has absorbed into the rice.  (I stir the rice a few times while it's simmering, so the rice doesn't stick to the pan.  Also... I did want to mention, the cooking instructions on the back of the bag of rice, states to cook it for 15 minutes, but I found I only needed to cook the rice for 11 minutes.)  Once the rice has absorbed all the water, remove the saucepan from the heat.

13.)  Once the soup is done simmering, then add the cooked rice to the pot; stir, and finish heating the soup through before serving.

14.)  Yields: 6 servings

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Banana Chocolate Chip Cookie Bars

My husband and I thoroughly enjoyed these moist Banana Chocolate Chip Cookie Bars. Especially since my husband enjoys bananas, and I enjoy ...