Outrageous Peanut Butter Chocolate Chip Cookies

Adapted from Allrecipes

I love these PB chocolate chip cookies.  I love the combo of peanut butter and chocolate period, but these are especially good.  As a twist, I'll sometimes leave out the chocolate chips and frost with a yummy peanut butter frosting recipe that I have.  {I'll make sure to post it someday!}  Also, I think next time I might try adding some peanut butter chips in addition to the chocolate chips for an extra dose of PB!

Ingredients:

·         ½ cup butter

·         ½ cup sugar

·         ½ cup peanut butter

·         1/3 cup brown sugar

·         ½ tsp vanilla extract

·         1 egg

·         1 cup flour

·         1 tsp baking soda

·         ¼ tsp salt

·         ½ cup oats

·         1 cup chocolate chips

Directions:

Mix all ingredients one at a time.  Drop by the tablespoonfuls onto lightly greased cookie sheet.  Bake at 350 degrees F for 10-12 minutes.

Sweet & Tangy Salmon

Adapted from Allrecipes

This recipe has been in my file for a long time; I had completely forgotten about it and discovered it just recently.  I had been contemplating making my favorite salmon dish--- Firecracker Salmon {see recipe index}---but decided trying something new might be fun at the last minute.  Good choice!  The bit of cayenne pepper in this gave it a pleasant kick.  Both my husband and I are big fans of this recipe now!

Ingredients:

• 3 Tbs butter
• 1 cup brown sugar
• 4.5 Tbs lemon juice
• 1 ½ tsp dried dill weed
• ¾ tsp ground cayenne pepper
• Lemon pepper, to taste
• Salmon filets (1 lb.)

Directions:

• Preheat oven to 400 degrees F.
• Melt the butter in a saucepan over medium heat and mix in the brown sugar, lemon juice, dill and cayenne pepper.  Cook and stir until the brown sugar is dissolved.  Reduce heat and simmer until ready to brush onto the salmon.
• Season salmon with lemon pepper and place in the oven.  Brush frequently with the glaze.  Cook salmon for approximately 20 minutes or until easily flaked with a fork.  Reserve some of the glaze for serving. 

Crockpot Fajitas

Adapted from Tried & True Recipes from The Ladies of the Innsbrook Ward

Happy Cinco de Mayo!   {A few days ago.}  We didn't do too much to celebrate besides these mucho fantastico fajitas.  Sorry that the pic is of the semi-gross crockpot {since you can see all the burned on edges}, but the fajitas were a bit on the messy side and the pics were not so fabulous either.  Luckily they taste fabulous, so I hope you enjoy!

Ingredients:

• 1.5 lb boneless/skinless chicken breast
• 1 cup onions - cut in long thin strips
• 1 green pepper - cut in long thin strips
• 1 jalapeno pepper - chopped finely
• 1/2 bunch of cilantro - chopped
• 2 cloves of garlic - minced
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1/2 tsp. salt
• 1 can diced tomatoes (when doubled, use 1 can chopped and 1 can tomato sauce)

Directions:

1.       Add all ingredients to crock pot.  Cook on low for 8-10 hours or high for 4-5 hours.

2.       Just before serving shred chicken with a fork.  Serve in warm tortillas with your favorite toppings - sour cream, guacamole, shredded cheese, and salsa. YUM!

Serves 8 (but easily doubles, triples, or more)

Steak and Everything Sandwiches

Recipe Adapted from Amanda Baker

The name for this sandwich originated from a sandwich which had Roast Beef on it. Although Roast Beef is a delicious way to serve up this sandwich, there are many variations of it which we really enjoy. For instance, this time we had sliced turkey meat from the deli. Scrumptious.

Ingredients:

Sliced Deli Meat

Onions, sliced

Green Pepper, sliced

Mushrooms, sliced

Salt and Pepper to taste, if desired

Butter or Oil

Cream Cheese

Cheese

Hoagie Bun or Deli Roll

Directions:

Saute onions, pepper and mushrooms in butter or oil until tender. Season with salt and pepper if desired. Add deli meat and cook until heated through. Slice bun and place cheese on one side. Broil until cheese is melted and bun is toasted. Spread cream cheese on bun. Add vegetable and meat mixture to bun.

Layered Bean Dip

To celebrate Cinco de Mayo, we had some yummy Mexican food. For an appetizer we had some good 'ole layered bean dip! This of course has many variations, but this recipe is simple, quick, and delicious!

Ingredients:

1 can refried beans

Taco, Enchilada or Fajita Seasoning

1/2 cup salsa

sour cream

green onions, chopped

tomatoes, chopped

Cheddar Cheese, grated

sliced olives

Tortilla Chips

Directions:

Mix refried beans and seasoning to taste. Begin layering with this mixture. Spread salsa over the top of beans. Next layer sour cream. Top with green onions, tomatoes, Cheddar Cheese and sliced olives. Serve with tortilla chips.

Jalapeño peppers and guacamole are some additional layers that are great on this dish.

Lemon Bars

Adapted from Deuel Creek Ward Cookbook, Recipe Submitted by Shelly Ray

My husband and I both grew up loving lemon bars. We searched and searched for a recipe we liked just as much as the one's we'd eat when we were kids. We both think this one measures up quite nicely. I put in a lot of lemon juice, so if you don't like them quite as tart but prefer them a bit more sweet, you may wanna add just a titch less of it. Enjoy!

Ingredients:

6 Tbsp. butter

1/4 cup sugar

1/4 tsp. salt

1 cup flour

4 eggs

1 1/2 cups sugar

4 Tbsp. flour

10 Tbsp. lemon juice

1/2 tsp. baking powder

Powdered Sugar

Directions:

Set oven to 350 degrees. Grease 8X8X2 inch pan. Beat butter for 30 seconds; add 1/4 cup sugar and 1/4 teaspoon salt and beat until fluffy. Stir in 1 cup flour. Pat dough into bottom of pan. Bake at 350 degrees for 15 minutes.

While waiting, beat eggs and remaining sugar, flour, lemon juice, and baking powder. Beat five minutes or until thick. Pour over baked layer. Bake at 350 degrees for about 30 minutes or until center is set. Cool. Sprinkle powdered sugar over top. Cut into squares.

Spicy Cuban Mojo Chicken w/ Mango-Avocado Salsa

Adapted from  Allrecipes

When I saw that the price of mangos had finally fallen at my local grocery store I immediately bought one with the intent of making this dish.  I love mangos and avocados, but also the sauce on this is amazing!  I served the chicken with  rice and made sure to drizzle some extra sauce on the rice too!

Ingredients:

Marinade:

• 1 tsp cumin
• 3 cloves garlic, chopped
• 1 fresh red chile pepper, chopped
• ¼ tsp salt
• 2 Tbs olive oil
• 5 tsp orange juice
• 5 tsp lemon juice
• 2 (8 oz) boneless, skinless chicken breast halves

Sauce:

• 2 Tbs olive oil
• ½ cup orange juice
• 1 tsp lime zest
• 1 tsp honey
• 1 tsp soy sauce
• 2 Tbs butter

Salsa:

• ½ cup diced mango
• ½ cup diced avocado
• Chopped fresh cilantro and parsley, to taste

Directions:

• Place the cumin, garlic, chile pepper, salt, olive oil, orange juice and lemon juice into the bowl of a blender and grind to a coarse paste.  Toss the chicken twith the marinade, then place into refrigerator and allow to marinate for at least 2.5 hours.
• Preheat oven to 350 degrees F. Heat a skillet over medium-high heat.  Cook the chicken for 2-3 minutes on each side until browned.  Place into the oven and cook for approximately 8 minutes.  When the chicken is done, remove, cover with foil and allow to rest for 3-5 minutes.
• Whisk together the olive oil, orange juice, lime zest, honey and soy sauce in a skillet over medium-high heat.  Simmer until it has reduced to 1/3 of original volume and begins to thicken. (may need to add cornstarch to help thicken.)  Remove and whisk in butter until melted.
• To serve:  top chicken with mango, avocado, drizzle with sauce and garnish with cilantro and parsley.

Notes:  Try to grill rather than bake the chicken next time.