peanut butter cookie

Double-Delight Peanut Butter Cookies

Recipe created by Carolyn Gurtz, winner of the 2008 Pillsbury Bake-Off Contest

It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner.

Ingredients:

Makes 24 cookies

• 1/4 cup Fisher dry-roasted peanuts , finely chopped
• 1/4 cup granulated sugar
• 1/2 tsp. ground cinnamon
• 1/2 cup JIF creamy peanut butter
• 1/2 cup powdered sugar
• 1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled
• Crisco original no-stick cooking spray

Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Spicy Pumpkin Seeds

We loved spiced nuts,seeds and popcorn around here...

Here's two favorites to use on the seeds from all those Pumpkins...

2 pumpkins worth of pumpkin seeds
Wash and rain in a strainer

Mix one egg white, and whisk it.
Pour it over the seeds and mix it up. Let the extra egg white drip off...

Divide in half if you like two kinds:

First Favorite:
Spicy sweet and salty Seeds

Sprinkle a dash of cayenne pepper over seeds. Tiny amount will do...
Sprinkle generously with raw cane sugar and Sea salt.

Spray cookie sheets with olive oil
Lay out in a single layer and

Bake 25 minutes in oven at 325.
It helps it you turn them over half way through....

Second favorite:

Garlic and salt Pumpkin Seeds

(using you egg white seeds) Sprinkle second half of seeds with Garlic powder and Sea salt

Spray cookie sheets with olive oil
Lay out seeds on a single layer across the cookie sheet and bake for 25 minutes at 325.
Turn seeds over once during baking time...

Enjoy!

Hummus

Quick Easy & Delicious Hummus

1 can Drained chick peas
1/2 cup greek yogurt
1 garlic clove
1/4 tsp cumin
salt & pepper to taste
about 1/4 cup of olive oil (or more to preference)
optional: A little squeeze of lemon

I put all ingredients into my mini processor, add enough olive oil to make it a nice medium consistency... I prefer the yogurt(instead of tahini) in hummus, as it makes it a bit more creamy. This is a big hit in this house...

Cut some pita into wedges, spray with olive oil and sprinkle with sea salt, and broil for a few minutes, watch do they don't burn...

** When buying canned commercial beans. I buy "Eden Oragnics" brand...
found in most organic food stores...
It's one of the only companies that does not line their cans with BPA cancer causing chemicals... see article, and check your brands for BPA... BUY organic & FRESH when possible.

****


Black Bean Hummus

1 clove garlic

1 (15 ounce) can black beans; drain and

reserve liquid

2 tablespoons lemon juice

1 1/2 tablespoons tahini

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

10 Greek olives

Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

Spicy Lentil soup

Once fall hits, It's all about yummy soups and chowders in our house... This is a favorite...
Garam masala is a spicey Indian mixture, Very tasty!

Garam Masala

2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)

Spicy Lentil Soup

2 onions, chopped 2 cloves garlic, minced 1 teaspoon grated fresh ginger 6 cups water 1 cup red lentils 1 (15 ounce) can garbanzo beans, drained 1 (19 ounce) can cannellini beans 1 (14.5 ounce) can diced tomatoes

1/2 cup diced carrots 1/2 cup chopped celery 1 teaspoon garam masala 1 1/2 teaspoons ground cardamom 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground cumin 1 tablespoon olive oil

	In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
	Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
	Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir.

Creole Seasonings

Creole Seasoning Mix

2 tablespoons plus 1 1/2 teaspoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cayenne pepper
1 tablespoon pepper

Combine all ingredients. Store in an airtight container. Use to season chicken, seafood, steaks or vegetables.

Yields about 1/2 cup.

Southwest seasonings

I have used both of these... try to see which you prefer...

Southwest Seasonings

1/3 cup chile powder
2 tablespoons dried cilantro leaves
2 tablespoons cumin
2 tablespoons Mexican oregano leaves
2 tablespoons dried sweet basil leaves
1 tablespoon garlic powder
1 tablespoon dried thyme leaves

Combine all in a medium bowl. Store in an airtight jar for up to 4 months.

Makes 1 cup seasoning.

or

another I use regularly...


Southwest Seasonings

4 tablespoons chili powder
4 teaspoons ground cumin
4 tablespoons paprika
2 teaspoon black pepper
2 tablespoon ground coriander
2 teaspoon cayenne pepper
3 tablespoon garlic powder
2teaspoon crushed red pepper
2 tablespoon salt
2 tablespoon dried oregano

Combine all ingredients thoroughly.
Double or triple these recipes. I like to store mine in pint mason jars...
When I make zetsy grilled chicken, I cover entire chickens with this rub... yum.

Southwest seasonings

Southwest Seasonings

1/3 cup chile powder
2 tablespoons dried cilantro leaves
2 tablespoons cumin
2 tablespoons Mexican oregano leaves
2 tablespoons dried sweet basil leaves
1 tablespoon garlic powder
1 tablespoon dried thyme leaves

Combine all in a medium bowl. Store in an airtight jar for up to 4 months.

Makes 1 cup seasoning.