1/3 box graham crackers, crushed (about 1 1/2 c)
1/2 tsp cinnamon
1 c butter
2 tsp vanilla extract
1 1/2 c peanut butter
3 1/2 c powdered sugar
1 (12 oz) bag chocolate chips
Crush the graham crackers into fine crumbs. Mix in cinnamon and set aside.
Melt the butter in a large saucepan. Remove from heat and add vanilla and peanut butter and mix well. Add powdered sugar and graham crackers; stir until well combined. (Dough will be stiff.)
Pat mixture into an ungreased 9"x13" pan. Melt the chocolate chips and spread over peanut butter layer. Refrigerate 1 hour before cutting.
NOTES
From Penzey's.
Untried.
Tuesday, March 31, 2009
Avocado Pasta Salad
1 lb uncooked pasta, such as rotini or fusilli
1/2 c crumbled feta cheese, or shredded Parmesan
1/2 - 1 pint cherry tomatoes, quartered
1 bunch green onions, ends removed, thinly sliced
1 - 2 ripe avocados, peeled and chopped
1/2 c vinaigrette dressing
1/2 c mayonnaise
1 Tbsp honey
Boil pasta according to package directions. While it's cooking, clean and chop vegetables and crumble the cheese. Whisk together vinaigrette, mayo and honey; toss with pasta. Add onions, tomatoes, avocado and cheese; toss again and serve.
*If made ahead, add avocados just before serving.
NOTES
Adapted from Penzey's.
Untried.
1/2 c crumbled feta cheese, or shredded Parmesan
1/2 - 1 pint cherry tomatoes, quartered
1 bunch green onions, ends removed, thinly sliced
1 - 2 ripe avocados, peeled and chopped
1/2 c vinaigrette dressing
1/2 c mayonnaise
1 Tbsp honey
Boil pasta according to package directions. While it's cooking, clean and chop vegetables and crumble the cheese. Whisk together vinaigrette, mayo and honey; toss with pasta. Add onions, tomatoes, avocado and cheese; toss again and serve.
*If made ahead, add avocados just before serving.
NOTES
Adapted from Penzey's.
Untried.
Sunday, March 29, 2009
Cranberry Apple Crisp
4 cups sliced apples
2 cups fresh cranberries
1/4 cup brown sugar
Combine fruit with brown sugar and spread in a greased 2-quart dish.
3/4 cup brown sugar
3/4 cup flour
1 cup oatmeal
4 Tbsp butter
1 Tbsp oil
1/2 to 1 tsp cinnamon
Combine topping ingredients, cutting butter into dry ingredients until mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350 for 45-50 minutes or until fruit is soft.
NOTES
Source unknown.
Delicious! Cranberries really liven up a standard apple crisp.
The topping makes way more than you really need; could probably cut it in half and still be okay.
2 cups fresh cranberries
1/4 cup brown sugar
Combine fruit with brown sugar and spread in a greased 2-quart dish.
3/4 cup brown sugar
3/4 cup flour
1 cup oatmeal
4 Tbsp butter
1 Tbsp oil
1/2 to 1 tsp cinnamon
Combine topping ingredients, cutting butter into dry ingredients until mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350 for 45-50 minutes or until fruit is soft.
NOTES
Source unknown.
Delicious! Cranberries really liven up a standard apple crisp.
The topping makes way more than you really need; could probably cut it in half and still be okay.
Asian Coleslaw
4 Tbsp peanut or canola oil
juice of two limes
1 Tbsp sriracha, an Asian chili sauce you can find in the international section of your grocery store
1 head napa cabbage, finely chopped or shredded
1/4 cup toasted peanuts
1/2 cup shredded carrots
1/4 cup chopped cilantro
Whisk together the oil, lime juice, and sriracha. Combine the remaining ingredients in a large mixing bowl and toss with the dressing to coat. Refrigerate for 20 minutes before serving. The slaw will keep in your fridge for 2 days.
NOTES
Source unknown.
Untried.
juice of two limes
1 Tbsp sriracha, an Asian chili sauce you can find in the international section of your grocery store
1 head napa cabbage, finely chopped or shredded
1/4 cup toasted peanuts
1/2 cup shredded carrots
1/4 cup chopped cilantro
Whisk together the oil, lime juice, and sriracha. Combine the remaining ingredients in a large mixing bowl and toss with the dressing to coat. Refrigerate for 20 minutes before serving. The slaw will keep in your fridge for 2 days.
NOTES
Source unknown.
Untried.
Mushroom Enchiladas
1 tsp corn oil
1 Tbsp butter
1/2 cup minced onion
2 cloves garlic, minced
1-2 chiles serranos, finely chopped
2 lbs mushrooms, quartered
2 Tbsp chopped cilantro
pinch of salt
tortillas
salsa verde cocida (just any green salsa)
1 cup shredded monterey jack or cheddar cheese
Heat oil and butter in frying pan over medium heat. Add onion, garlic, and chiles; saute 3-5 min. Add mushrooms; cover and cook 8-10 minutes over low heat, stirring occasionally. Remove lid, increase heat to medium, and cook uncovered 20 minutes until most of the moisture in the pan has evaporated. Add cilantro and mix well; heat 1 minute. Season with salt and remove from heat.
Preheat oven to 375 degrees. Roll tortillas into enchiladas with 1/4 cup mushroom mix. Bake for 10 minutes. Warm salsa verde. Cover enchiladas with sauce; sprinkle with cheese. Place under broiler 1-2 minutes and serve!
NOTES
From Jessica.
Really yummy. Have also done this with half mushrooms, half black beans.
1 Tbsp butter
1/2 cup minced onion
2 cloves garlic, minced
1-2 chiles serranos, finely chopped
2 lbs mushrooms, quartered
2 Tbsp chopped cilantro
pinch of salt
tortillas
salsa verde cocida (just any green salsa)
1 cup shredded monterey jack or cheddar cheese
Heat oil and butter in frying pan over medium heat. Add onion, garlic, and chiles; saute 3-5 min. Add mushrooms; cover and cook 8-10 minutes over low heat, stirring occasionally. Remove lid, increase heat to medium, and cook uncovered 20 minutes until most of the moisture in the pan has evaporated. Add cilantro and mix well; heat 1 minute. Season with salt and remove from heat.
Preheat oven to 375 degrees. Roll tortillas into enchiladas with 1/4 cup mushroom mix. Bake for 10 minutes. Warm salsa verde. Cover enchiladas with sauce; sprinkle with cheese. Place under broiler 1-2 minutes and serve!
NOTES
From Jessica.
Really yummy. Have also done this with half mushrooms, half black beans.
"Healthy" Chocolate Chip Cookies
2 cups walnuts
3 tbs canola oil
1 cup light brown sugar (could use 3/4 - 1 cup maple syrup instead and skip water)
1/2 c water
2 tsp vanilla extract
1 or 2 eggs optional
1 1/2 cups oat flour
1 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
2 cups rolled oats
1 1/2 cups chocolate chips or 12 oz of chopped bittersweet chocolate
Preheat oven to 350 degrees. Blend walnuts in food processor until finely ground. Add oil and blend until you have a peanut butter-like consistency. Mix brown sugar and 1/2 cup water and boil. Add to walnut puree; add vanilla extract and let it cool.
Add eggs if using.
Mix oat flour, baking soda, salt and cinnamon. Add to walnut mixture. Stir in oats and chocolate chips. Make 1 inch balls and put them on greased cookie sheet or parchment paper 2 inches apart. Flatten cookies with the bottom of a drinking glass dipped in water. Bake for 8-10 minutes; let cool for 3 minutes before moving
NOTES
Adapted from Vegetarian Times by a friend of mine.
Untried.
3 tbs canola oil
1 cup light brown sugar (could use 3/4 - 1 cup maple syrup instead and skip water)
1/2 c water
2 tsp vanilla extract
1 or 2 eggs optional
1 1/2 cups oat flour
1 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
2 cups rolled oats
1 1/2 cups chocolate chips or 12 oz of chopped bittersweet chocolate
Preheat oven to 350 degrees. Blend walnuts in food processor until finely ground. Add oil and blend until you have a peanut butter-like consistency. Mix brown sugar and 1/2 cup water and boil. Add to walnut puree; add vanilla extract and let it cool.
Add eggs if using.
Mix oat flour, baking soda, salt and cinnamon. Add to walnut mixture. Stir in oats and chocolate chips. Make 1 inch balls and put them on greased cookie sheet or parchment paper 2 inches apart. Flatten cookies with the bottom of a drinking glass dipped in water. Bake for 8-10 minutes; let cool for 3 minutes before moving
NOTES
Adapted from Vegetarian Times by a friend of mine.
Untried.
Oatmeal Butter Crackers
1 1/2 c flour
1 1/2 c oats
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons butter
1/2 c milk or enough to make a stiff dough, possibly less
Combine dry ingredients and process in a food processor until the oats are ground fine. Cut in butter until the texture is that of coarse meal. Add milk (use my hands to combine thoroughly).
Divide batter into halves. For each half: Roll out very thin, transfer to a large baking sheet, score or cut with a knife or cookie cutters, prick with a fork.
Bake at 325 degrees 20 to 25 minutes until crisp and slightly brown (bake 15 min, then flip over and bake an additional 5 to 10 min).
Cool and break apart.
NOTES
Original source unknown; I got this from a preschool message board.
Untried, but apparently popular with preschoolers.
1 1/2 c oats
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons butter
1/2 c milk or enough to make a stiff dough, possibly less
Combine dry ingredients and process in a food processor until the oats are ground fine. Cut in butter until the texture is that of coarse meal. Add milk (use my hands to combine thoroughly).
Divide batter into halves. For each half: Roll out very thin, transfer to a large baking sheet, score or cut with a knife or cookie cutters, prick with a fork.
Bake at 325 degrees 20 to 25 minutes until crisp and slightly brown (bake 15 min, then flip over and bake an additional 5 to 10 min).
Cool and break apart.
NOTES
Original source unknown; I got this from a preschool message board.
Untried, but apparently popular with preschoolers.
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