Peanut Butter Surprise Cookies

(From Everyday Baking)

Makes 36 cookies Prep time: 20 minutes Total time: 50 minutes plus cooling time

Ingredients

1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped

These cookies will have a moist, brownie like texture the day you make them and get crispier the following day. You can also make them with other favorite chocolate candies. Store the cookies in an airtight container for up to two weeks. Adding marshmallows to the container will prevent the cookies from drying out.

1. Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.

2. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.

3. Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.

4. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.

Chicken Pot Pie

For the filling:
Chop vegetables. Like carrots, celery, potatoes and broccoli. Boil vegetables in water until soft. If you like peas, add them after the other vegetables are mostly cooked through.
Cook chicken and cube.
2 cans cream of chicken (or any cream of soup)
1/2 cup milk
1/8 tsp crushed thyme
1/8 tsp pepper
Mix all together.

For the crust:
2 cups flour
1 tsp onion salt
3/4 cup shortening
1/2 plus cup cold water

Cut shortening into flour and salt mixture. The secret to great pot pie crust is the onion salt! Add water slowly. Work dough into a ball. Divide dough in half. Roll out the dough and fit into pie plate. Trim edge. Roll out top crust. Add filling. Cover with top crust; trim and flute edges. Cut slits in top. Bake at 400 degrees for 25 minutes.

Alisa's Favorite Chocolate Cake

(From Studio5)

Ingredients:
1 can (15 oz.) whole beets, drained (save juice)
1 ¼ cups granulated sugar
1 cup vegetable oil
½ cup juice from beets
3 eggs
1 teaspoon vanilla
¼ teaspoon salt
1 ½ teaspoon baking soda
1 ¾ cups all-purpose flour
3 squares (1 oz. each) unsweetened chocolate, melted

Method:
1. Sift together salt, baking soda, and flour. Set aside.

2. Place beets in blender jar and puree.

3. Add sugar, oil, and beet juice to beets and blend.

4. Add eggs and vanilla. Blend well.

5. Pour the beet mixture into a mixing bowl and add the dry ingredients. Mix well on medium speed for approximately one minute.

6. Stir in melted chocolate.

7. Pour batter into two greased and floured 8- or 9-inch round cake pans.

8. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean. Let cool. 9. Frost with your favorite chocolate frosting and decorate top with chocolate curls or chocolate roses as desired.

Tip: Sprinkle mini chocolate chips on the frosting between each layer for extra texture.

To make chocolate curls: Melt semi-sweet chocolate chips or semi-sweet baking squares in the microwave. Invert a baking sheet and spread the chocolate in a thin layer over the sheet. Let set in refrigerator until chocolate is set but not hard. Take a spatula and scrape the chocolate from the pan to create a curl. The curls will be as wide as the spatula used. If the chocolate breaks let it soften at room temperature. If it is too soft, return to the refrigerator for a few more minutes. When you have the right consistency you will be able to create beautiful chocolate curls. Place a pile of curls on the cake and lightly dust with powdered sugar.

Baked Pears with Vanilla Yogurt Sauce

(From Studio5)
Ingredients:
3 containers (6 oz ea) low-fat vanilla yogurt
2 medium pears (Bartlett or D'Anjou pears)
1/2 cup apple juice
1 cup water
1 tablespoon honey
1/2 cup low-fat granola

Method:
Preheat oven to 375 degrees F.
Line a colander with paper towels and place over bowl to catch drips. Pour yogurt into colander and allow to drain about 30 minutes.
Cut pears in half lengthwise and remove core with a melon baller or small spoon. Place pears, cut side down, in a shallow baking dish just large enough to hold them.
Pour apple juice and water over pears; drizzle with honey. Cover pan loosely with foil and bake about 35 minutes or until tender.
While pears are baking, place granola in a shallow baking pan or pie plate and toast in oven 10 minutes; set aside.
When pears are done, pour baking liquid into a small saucepan and reduce over medium heat until about 1/4 cup of syrup remains; set aside to cool.
Divide yogurt among 4 shallow bowls. Place warm pear half, cut side up, over yogurt. Top with toasted granola and drizzle with syrup. Garnish with a mint leaf, if desired.

Notes: Delightfully delicious and nutritious recipe from 3-A-Day of Dairy for strong bones and healthy bodies! For more bone healthy recipes see http://www.3aday.org/
Serves 4
For nutrition analysis go to http://www.utahdairycouncil.com/

Molten Chocolate Cakes

Ingredients:
2 Tb. plus ¾ c. (1 ½ sticks) butter, divided
8 oz. Chocolate baking bar (I like the Nestle Chocolatier 62% Cacao Bittersweet bar) broken into pieces
3 large eggs
3 large egg yolks
¼ c. plus 1 Tb. granulated sugar
1 tsp. vanilla extract
1 Tb. flour
Powdered sugar

Method:
Preheat oven to 425. Generously butter six 6-oz. custard cups or ramekins with 2 Tb. butter. Melt ¾ c. butter and chocolate bar over low heat in a heavy duty saucepan or double boiler until chocolate is melted and mixture is smooth. Remove from heat. Beat eggs, egg yolks, sugar and vanilla in large mixing bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of chocolate mixture into egg mixture. Fold in remaining chocolate mixture and flour until well blended. Divide batter evenly into prepared dishes, place on baking sheet. (Can make ahead at this point and cover and store in fridge for several hours before baking if desired.) Bake 12 to 13 minutes or until sides are set and 1 inch centers move slightly when shaken. Remove from oven onto wire rack. Run a thin knife around top edge to loosen slightly, invert onto serving plates. Lift ramekin off of cakes. Sprinkle with powdered sugar, or decorate with sugared berries and serve immediately.

Balsamic Chicken

(From Studio5)

Ingredients:
2-3/4 cup olive oil
1 cup balsamic vinegar
salt and pepper to taste
1 tsp red pepper flakes
1 cup fresh basil, minced or 1-2 Tbl dried Italian seasoning
1 lb boneless, skinless chicken breast, cut into 1-inch strips
1 pint cherry or grape tomatoes
12 oz cooked pasta of choice
Shredded Parmesan cheese

Method:
1. Combine first 7 ingredients on large baking dish. Stir to coat chicken breast.

2. Place baking dish in oven on high broil. Broil aprox 7-10 minutes or until chicken is cooked through.

3. Toss chicken over cooked pasta; use a rubber scraper and get all the seasonings off baking dish. Sprinkle with Parmesan cheese.

Serves 4.

Crepes

(From Studio5)

Ingredients:
1 ½ cups flour

1 pkg Instant Pudding Mix
1 Tablespoon sugar

1 container raspberries (or desired fruit)
½ teaspoon baking powder

½ cup powdered sugar (if desired)
½ teaspoon salt
2 cups milk
2 OAKDELL eggs
2 Tablespoons melted butter
½ teaspoon vanilla
½ teaspoon lemon peel

Method:
1. In a medium mixing bowl, make instant pudding according to instructions on package. Cover, and refrigerate.

2. Mix flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth.

3. Spray pan first with non stick cooking spray. Heat both pans on medium heat.

4. Pour ¼ cup 0f batter onto skillet; immediately rotate skillet until thin film of crepe is formed. Cook until light brown, then turn upside down onto second skillet.

5. Stack crepes, placing waxed paper between each. Keep covered. Place 1 spoon of pudding down the middle of a crepe. Place berries on top of pudding. Roll crepe around berries and pudding, placing seam on bottom. Sprinkle a few extra berries on the plate, then dust with powdered sugar is desired.

Chicken Breast Stuffed with Cheese, Tomato and Basil

(From Everyday Food)

Serves 4 Prep time: 25 minutes Total time: 1 hour

ingredients

4 bone-in chicken breast halves (14 ounces each)
1/2 cup packed fresh basil leaves
1/3 cup drained oil-packed sun-dried tomato halves, about 8
2 garlic cloves, peeled
1 teaspoon finely grated orange zest
Coarse salt and ground pepper
2 ounces Fontina or mozzarella cheese, cut into four pieces
2 teaspoons olive oil

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).

2. On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.

3. Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.

Grand Raspberry Trifle

(From Everyday Food)

Makes 10 Prep Time: 20 minutes Total Time: 20 minutes

Ingredients

1/2 cup plus 2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup seedless raspberry jam
4 cups raspberries
2 cups heavy cream
1 1/2 pounds favorite pound cake

1. In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.

2. In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.

3. Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.

4. Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.

Penne with Asparagus and Artichokes

(from Food and Wine)

HEALTHY

SERVES: 4

Ingredients
4 teaspoons pine nuts
1 1/2 pounds asparagus, cut into 1 1/2-inch lengths
2 teaspoons extra-virgin olive oil
Salt and freshly ground pepper
24 baby artichokes (about 2 pounds), outer leaves discarded, bottoms trimmed, artichokes quartered and rubbed with a lemon half
1 1/2 cups low-sodium nonfat chicken broth
3 tablespoons fresh lemon juice
2 garlic cloves, thinly sliced
1/2 pound penne
3/4 cup frozen baby peas, thawed
1/3 cup freshly grated Parmesan cheese
3 tablespoons coarsely chopped flat-leaf parsley

Directions
1. Preheat the oven to 350°. Spread the pine nuts in a pie plate and bake for about 6 minutes, or until lightly toasted. Transfer to a plate. Increase the oven temperature to 450°.

2. In a bowl, toss the asparagus with 1 teaspoon of olive oil, 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper. Spread the asparagus on a rimmed baking sheet and roast for 15 minutes, or until browned, shifting the pan every 5 minutes so the asparagus cooks evenly.

3. Meanwhile, in a large nonstick skillet, heat the remaining 1 teaspoon of olive oil. Add the artichokes, cut side down, and cook over moderate heat until just golden brown, about 5 minutes. Add the chicken broth, lemon juice and garlic, cover and cook over low heat until the artichokes are just tender, about 8 minutes.

4. In a large pot of boiling salted water, cook the penne until al dente. Drain the pasta well and return it to the pot. Add the asparagus, artichokes, peas, Parmesan and parsley and toss well. Transfer the pasta to warmed bowls; sprinkle with the toasted pine nuts and serve.

NOTES One Serving: Calories 368 kcal, Total Fat 8.0 gm, Saturated Fat 2.3 gm, Protein 20 gm, Carbohydrates 56 gm

Oreo Truffles

I do mine a little different then the picture

1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, finely crushed

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup of chocolate chips, melted (I add a little vegetable oil to help the pouring)

Mix the cookie crumbs and the cream cheese until well blended. Shape into bite sized balls.

Drizzle the melted chocolate on top of the balls. Put them on waxed paper-covering baking sheet. Refrigerate for about 20 minutes or until the chocolate hardens.

If you would like to go by the way of the photograph, it is not much different.

Instead of using chocolate chips you need

2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, melted

Also you divide the cookie crumbs.

Mix 3 cups of the cookie crumbs and cream cheese until well blended. Shape into 42 (1 inch) balls. Dip balls in melted chocolate and place on wax paper-covered baking sheet. (Any leftover melted chocolate can be stored in a tightly covered container at room temperature for another use) Sprinkle with remaining cookie crumbs. Refrigerate for one hour or until firm. Any leftover truffles can be stored in a tightly covered container in refigerator.

Enjoy. I know I do!