Peanut Butter Cookies

Peanut Butter Cookies

Recipe found here

1/2 cup butter, room temperature
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups sifted flour
3/4 teaspoon baking soda
1/4 teaspoon salt

1. Preheat oven to 375 degrees.

2. Mix the first six ingredients, then add the remaining ingredients and mix well.

3. Roll into balls, place on a cookie sheet lined with parchment paper, and press down with a fork.

4. Bake in preheated oven for 10-12 minutes.

Marinara

Marinara

Modified from this recipe

2 Tbls. olive oil

3 diced onions

8 cloves garlic, minced

3 dice green bell peppers

2 Tbls. dried basil

4 Tbls. dried parsley

4 tsp. dried oregano

1 generous pinch chipotle pepper

1 tsp. red pepper flakes

1 Tbls. onion powder

1 Tbls. garlic powder

4 tsp. balsamic vinegar

2 1/2 Tbls. salt

1/4 tsp. ground black pepper

1 Tbls. sugar

1 28 oz. can garlic fire-roasted tomatoes, undrained

4 28 oz. cans crushed tomatoes, undrained

6 oz. tomato paste

1. Heat oil in a large pot over medium heat.  Add onions, garlic, bell peppers, basil, parsley, and oregano; saute for 1 minute, stirring frequently.

2. Stir in remaining ingredients.  Reduce heat and simmer for 1 hour.

Beef and Bean Chimichangas

Beef and Bean Chimichangas

Recipe found here

1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

 

Sweet and Sour Chicken

Sweet and Sour Chicken

Recipe found here

3 whole boneless, skinless chicken breasts

salt and pepper

1 C. cornstarch

2 whole eggs, lightly beaten

1/4 C. Canola oil

For the Sauce:

3/4 C. sugar

4 Tbls. ketchup

1/2 C. vinegar

1 Tbls. soy sauce

1 tsp. garlic salt

1. Preheat over to 325 degrees.

2. Cut the chicken into chunks.  Season with salt and pepper.  Dip chicken in cornstarch and then in eggs.  Fry in a little oil until browned on all sides, but not cooked through.  Place in a single layer in a baking dish lined with parchment paper.

3. Mix the sauce ingredients together and pour over chicken.

4. Bake for one hour in preheated oven.  Turn chicken every 15 minutes.  If you like extra sauce, make another batch of sauce and bring it to boil on the stove top.  Stir constantly and let cook over medium heat until thickened and reduced, about 6 to 8 minutes.