Crunchy Peanut Butter Cookies
c/o Stephanie Cooks Blog
1/2 cup sugar
1/2 cup light brown sugar
1/2 tsp. salt
1/2 cup butter
1/2 cup crunchy peanut butter
1 egg
1 tsp. vanilla extract
1 cup flour
1/2 tsp. baking soda
Directions
1- Preheat the oven to 400.
2- Cream together the sugars, salt, butter, and peanut butter in a stand mixer.
3- Beat the egg and vanilla into the sugar mixture.
4- Beat in the flour and baking soda.
5- Form dough into one inch balls. Bake 6-7 minutes, or until the edges are lightly golden, on a lined cookie sheet. Cool completely, then store in an airtight container.
Grilled Chicken with Spinach and Melted Mozzerlla
c/o Skinny Taste
- 24 oz (3 large) chicken breasts sliced in half lengthwise to make 6 cutlets
- salt and pepper to taste
- 1 tsp olive oil
- 3 cloves garlic, crushed
- 10 oz frozen spinach, drained
- 3 oz shredded part skim mozzarella
- 1 roasted red pepper, sliced in strips
- olive oil spray
Preheat oven to 400°. Season chicken with salt and pepper. Lightly spray a grill pan with oil or grill outside on a gas grill. Cook chicken on the grill until no longer pink, careful not to overcook or you'll have dry chicken.
Meanwhile, heat a sauté pan on medium heat. Add oil and garlic, sauté a few seconds, add spinach, salt and pepper. Cook a few minutes until heated through.
When chicken is done, lay on a baking sheet lined with foil or parchment for easy clean-up. Divide spinach evenly between the 6 pieces and place on top. Top each with half oz mozzarella, then slices of roasted pepper and bake until melted, about 6-8 minutes.
Peach and Raspberry Crisp
c/o Wit & Whimsy
4 to 5 pounds firm, ripe peaches
1 orange, zested
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.
