Chocolate Peanut Butter No Bake Cookies

I have been making these cookies for many years now, but I hadn't made them for quite a while.  I always had to re-print the recipe because I could never remember it!  I went searching for it again because I hadn't made these in a long time, and I couldn't find the one I always seemed to go to.  So I took the numbers from a few different recipes and from what I remembered, came up with this one.  There is a trick to boiling it long enough though, or your cookies won't turn out!  I actually botched my first batch and ended up tossing them, thinking I used a wrong ingredient.  After searching online, I actually discovered I hadn't boiled the mixture long enough for the milk to set.  Now that I've figured that out, I won't forget again!

Ingredients:

2 cups white granulated sugar

1/2 cup milk

1 stick of butter

1/2 cup baking cocoa (powder)

1/2 -1 cup peanut butter (creamy or crunchy, your choice)

1 teaspoon vanilla extract (optional)

3 cups QUICK COOKING oats (not old fashioned!)

Method:

In a medium saucepan, combine sugar, milk, butter, and and cocoa.  Bring to a rolling boil, and let boil for 2-3 minutes.  Do not go over or under that time, pay attention!!  Remove the pan from the heat and stir in peanut butter, oats, and vanilla. Combine well.  Drop by spoonfuls on to wax paper.  Let cool until hardened.

My Recommendations:

I kind of put this recipe together from one I found and what I remembered.  If you go online and google, you'll see many variations.  The first batch I did this time around never hardened.  After reading online, I discovered I hadn't boiled it long enough.  I didn't let it get to a rolling boil before I timed it.  I did so for the second batch and they came out perfect.  As far as size goes, that's up to you.  I make them slightly on the larger side.  Also, remember to use the quick cooking oats, NOT the old fashioned oats!  You can use the old fashioned but the recipe is different and you'll have to look that one up! 

The Verdict:

These are always a hit.  I end up eating most of them because they are addicting.  They are extremely fast and easy to make.  Just make sure to let them cool and harden!  If you need a lot, make 2 batches and make the cookies slightly smaller.  

A Sneak Peek into the Littlefield kitchen!

This is a quick post to give you all a peek inside my kitchen.  A lot goes into making some of the foods I cook, and I'm not afraid to make a mess (much to hubby's dismay), especially in my new, awesomely huge kitchen!  As soon as we walked into this apartment and saw the kitchen, I knew I had to live here.  The rest of the place is great too, of course.  I am learning to cook on a gas stove, and actually really enjoying it.  Food cooks a LOT faster and more even, as I've heard many times.  It took some getting used to after using electric stoves all my life, but I don't know if I could ever go back now!

So here are a couple photos I snapped while in the process of making the tomato cream sauce in my previous post.  Note that it's still in the food processor at this point.  I was probably waiting for hubby to finish the chicken on the grill.

The counter is notorious for being a collector of our random things as we come in the house, 

so along with all the cooking things, there's wallets, phones, chargers, etc... 

I love the amount of counter space, and the fact that I can spread out so much to cook now

If you're bored, you could probably play a pretty rousing game of "I Spy" with all the random things.

Another view from the other side of the counter.
  Notice the hubby is outside by the grill that was donated to us by my Dad.  We love having it!

Tomato Cream Sauce with Grilled Chicken over Linguini

I've been perusing AllRecipes.com a lot lately in search of inspiration for new cooking ideas.  I stumbled across this sauce recipe and it sounded pretty tasty, so I decided to go for it.  I'm at a point now where I don't really follow recipes as much as I used to, but I use them as a basis and work forward from them to make what I think sounds good.  It has taken some time to get to this point, but now it comes easily to me to modify recipes without royally screwing them up!  If you're interested in cooking, stick with it, and you will eventually get to the point where you don't feel the need to follow every recipe to the tee.  With that being said, onto the food!

This ingredient list came from the website, but I modified a few things in the list.  The original is here if you want to see it.  The measurements are per the website, I actually just tossed what I thought was a good amount of most things in.

Ingredients:

2 tablespoons olive oil

1 onion, finely chopped or diced

1 clove garlic, minced

1 (14.5 ounce) can Italian-style diced tomatoes, undrained

a handful of fresh chopped basil

3/4 teaspoon white sugar

1/4 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/2 cup Philadelphia cooking cream

1 tablespoon butter

Method:

In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in cream and butter. Reduce heat and simmer a few more minutes.  Remove from heat and cool a tiny bit.  If you like the sauce chunkier, leave it as is.  Otherwise, move sauce to food processor, and add fresh basil.  Blend until it's at a consistency that you like.

My Recommendations and Changes:

The original recipe called for heavy cream.  I didn't want to use that or half and half, so I ended up grabbing the Philadelphia brand cooking cream.  It actually worked out pretty well.  It came out a bit rich though, so next time I'm going to try using part cream and part plain greek yogurt.  The original also didn't call for the sauce to be pureed, but after suggestions in the comments section on the website, and the sauce itself not looking very appetizing while chunky, I decided to put it through the food processor.  It was definitely the way to go for us.  Also, the fresh basil was a change that I made.  I have a basil plant that needed a harvesting.  If you're using dried basil, you can add it in with the other spices when the sauce is cooking.  If you are using fresh, add at the end, or before you run the sauce through the food processor.

Verdict:

This sauce came out exactly as I'd hoped it would, which is a big confidence booster for me since it was one of my first times kind of winging it based off a recipe.  I'll definitely be making it again.  I'll probably make some and freeze to have on hand since I have some left over cream.  I also decided to have the hubby grill up some chicken breast to top it with to fill the meal out a bit.  Otherwise, the sauce is vegetarian.  I served some garlic bread on the side.  If I was making a full on meal I probably would have also had a salad as well.

Easy Peasy Pulled Pork

The title says it all!  This has been a go to meal the last couple of weeks because I've been pressed for time after moving, and working long hours, and hubby keeps asking for it!  Can't go wrong there.

The ingredients are so simple, I don't even need a list!  All you need is a boneless pork roast, the larger the better (as long as it fits in your slow cooker, I have a large one), and a bottle of your favorite BBQ sauce.  

Method:

If there is some fat on the roast, go ahead and trim it off.  The one I bought this week didn't have much so I didn't bother.  Place the roast in the slow cooker and cover it with the sauce.  I leave a bit left in the bottle for later.  Cook the roast on low for 4-6 hours (for a newer slow cooker, longer for an older one).  Once it has cooked, pull it out and place it on a cutting board.  Take 2 forks and shred the meat.  If there is a gadget for this part, I'd love to find it!  Once it's shredded well, return to the pot and mix in well with the left over BBQ sauce/juices.  Add a bit more of the fresh sauce and cook for a bit longer on low, maybe half an hour to an hour.  If you don't have the time, toss it on high for a half hour.  There's really no rule or set time, so use your judgement.  Serve on hamburger buns or bread of your choice!  It's as simple as that.

Verdict:

This is a staple go to in our house.  It's easy to cook overnight with my programmable slow cooker, or all day while you're at work, and it doesn't require much in the way of prepping.  You can also add your own variations with some chopped onion or peppers, or other veggies, and I've also made a version with an Enchilada Sauce instead of BBQ, from a slow cooker magazine I have, which I'll post the next time I make!

Parmesan Garlic Quinoa Salad

This is my own twist that I put on the quinoa salad idea.  Hubby prefers this one over the other one. For me, it depends on my mood!

Ingredients:

2 cups cooked white quinoa (1 cup dry quinoa = 2 cups cooked)

3-4 cloves of garlic, finely minced or you could use garlic powder, maybe a teaspoon or two

1/2 cup or so Olive Oil

Ground black pepper

Sea Salt

1/2 - 3/4 cup Grated Parmesan Cheese

Preparation:

The amounts on this aren't quite exact since I threw it together on a whim, but you can use your judgement and preferences.  If you like a lot of garlic, use more.  If not so much, use less.  Again, cook the quinoa according to the package.  Usually one cup dry will equal 2 cups when it's cooked.  Mince the garlic as finely as you can, or use the already minced kind in a jar if you want to make it easier.  Mix the garlic in a small bowl with the olive oil.  Once the quinoa is cooled, pour in the garlic and olive oil mixture and combine well.  Add in the parmesan.  You can add more if you taste it and decide it needs more.  Next, add in ground black pepper and sea salt to taste.  Add more Olive Oil as you feel you need to make it more salad-y.  Mix all ingredients well and chill.

The Verdict:

This is another great cold appetizer or snack.  I like to serve it with the Cracked Pepper and Olive Oil flavored Triscuits.  The pepper from the crackers can have a lot of bite, so if you make the quinoa salad a bit on the mild side, the crackers will definitely compliment it well.  It would probably also go well with the plain variety or the Rosemary and Olive Oil, or Garlic and Olive oil varieties.

Printable Recipe Page

Dad's Spicy Roasted Red Potatoes

This is another recipe courtesy of my Dad.  It's a great easy side dish that can replace mashed potatoes or fries.

Ingredients:

Red Potatoes - baby or regular

Olive Oil

McCormick's Montreal Steak Seasoning

Cook's Note:

Use your judgement on the amount of potatoes you think you'll need.  Usually 3-4 regular sized ones make enough for hubby and I for dinner.  They reheat well so if you make more, then you can snack on them later.  Baby reds work best, you can quarter them a little easier.  They are more expensive though, at least in my experience, so regular sized reds work just fine, they just take a little longer to cut to size.  I try to find the smallest ones I can. 

Preparation:

Dice up potatoes into 1 inch size pieces or so, maybe a little smaller.  Place in a casserole dish that will fit them all laying on the bottom.  Drizzle with olive oil, and toss until all of the potatoes are lightly coated.  Sprinkle with your desired amount of the steak seasoning.  If you don't like a whole lot of spice, only use a little bit. If you like a lot of spice, use a bit more.  If you REALLY like spice, get the "spicy" version of the steak seasoning.   However, you may not be able to feel your mouth for a bit as it burns from the spice, and I can personally attest to that!

Preheat oven to 350 or so.  Put the potatoes in for around half an hour, or until you see the white parts starting to look wilted, and a fork splits through them easily.  If you need them cooked a little more quickly, you can put the oven up to 360-375.  Let sit for a few minutes after cooking since the insides get really hot.

The Verdict:

I have loved these since the first time I had them.  I make them quite often since they are so easy.  You can always change it up and leave them plain, or try different spices.  I enjoy the bit of bite from the Montreal seasoning.  I eat mine with ketchup on them, but feel free to eat them as they are or put your own favorite toppings on them.  You can also modify this by using sweet potatoes.  I've never liked them, so I don't use them, but my family does and they say it's good!

Green Apple Ambrosia

This is another quick and easy recipe that makes a great healthy summertime snack or dessert!  I got this one from my mother in law.  It's very simple, no cooking required!  It's been a hit at a few family events that I've taken it to, as well as with my 8 yr old stepson, who can be quite a picky eater.

Ingredients:

2-3 large green apples, or 4-5 small - diced into small pieces

1 can crushed pineapple - undrained!

1 regular size tub of cool whip

1 package of instant butterscotch pudding mix (make sure it's instant!)

Preparation:

Dice apples into small pieces, leaving the skin on.  Put all ingredients in a large mixing bowl, and combine until well mixed.  Chill before serving.  That's it!

The Verdict:

This is probably one of the quickest recipes I have.  The only thing that takes time is cutting up the apples, but as you all know, I use my veggie dicer gadget to speed up that part of the process.  If you need a lot of this for a party or get together, just double the recipe!

Printable PDF Page

Mango Quinoa Salad

I finally have a moment for a quick post.  I've been meaning to post this one for quite a while now.  This is the recipe I originally saw on The Biggest Loser, and just had to try it.  It's been a hit with just about everyone that's tried it, except, oddly enough, the husband.  He prefers another variation that I make that I'll be posting soon.  This quinoa salad makes a great summer snack or appetizer.  It's refreshing, and very healthy!

Ingredients:

2 cups cooked red quinoa (at room temperature or cold)

1 diced mango

1 handful chopped cilantro

1 15-ounce can black beans

1 red bell pepper, chopped

6 green onions, thinly sliced

4 Tablespoons red wine vinegar

3 Tablespoons olive oil

1-2 Tablespoons fresh lime juice 

Instructions:

Cook quinoa according to package directions.  1 cup of uncooked quinoa will make 2 cups cooked.  In a small bowl, combine vinegar, oil and lime juice. Combine everything else in a big bowl. Drizzle liquid mixture over the salad, and toss until well combined. Chill for at least an hour.

The Verdict:

I love this as a snack.  It's tasty and filling.  I enjoy it on regular Triscuit crackers.  The salt in them is a nice complement to the salad.  The only thing I recommend is possibly adding a little more lime juice if you don't like a lot of vinegar.  I added more lime juice this time around and I actually liked it a little better!

Click here for the printable PDF page!

Ingredient of the Week - Quinoa

Since Blogger decided to lose my last post entirely, here I am, resurrecting my post from last week!  I want to try something new to keep the blog fresh in between new recipe lulls, so I'm going the informational route.  I have 2 upcoming posts that use Quinoa, so I thought I'd share a little bit of information about it.  I'd never heard of it before, so I'm sure many of you are unfamiliar with it as well.  So here we go!

A spoonful of cooked Red Quinoa

The recipe I will be posting later actually came from The Biggest Loser.  They were making some healthy snacks and meals, and it looked so good that I had to try it.  I wasn't sure what the ingredient they were using was, and I didn't catch the name of it on the show, so I turned to Google and searched until I found the recipe.  The first ingredient was Quinoa, which I had no clue what that was, so back to Google I went!  Here are some of the basic facts I found about Quinoa.

QUINOA

Quinoa is an ancient food that is not yet well known in North America. It has been cultivated in South American Andes since at least 3,000 B.C. and has been a staple food of millions of native inhabitants. In Peru, Chile and Bolivia, quinoa is now widely cultivated for its nutritious seeds, and they are referred to as "little rice." Quinoa has been grown outside of South America for a relatively short time. It is grown in Canada and has been grown in the U.S.

Technically quinoa is not a true grain, but is the seed of the Chenopodium or Goosefoot plant. It is used as a grain and substituted for grains because of it's cooking characteristics.  Quinoa grains range in color from ivory to pinks, brown to reds, or almost black depending on the variety. There are over 120 species of Chenopodium, but only three main varieties are cultivated; one producing very pale seeds, called the white or sweet variety; a dark red fruited variety called red quinoa; and a black quinoa. The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains.The World Health Organization has rated the quality of protein in quinoa at least equivalent to that in milk.

Before cooking, the seeds must be rinsed to remove their bitter resin-like coating, which is called saponin. Quinoa is rinsed before it is packaged and sold, but it is best to rinse again at home before use to remove any of the powdery residue that may remain on the seeds.  To cook, you can follow the directions on the package, but it's usually 1 part Quinoa to 2 parts water. For example, 1 cup dry Quinoa to 2 cups water.  Stir the Quinoa in the water in a saucepan, and bring to a boil.  Cover, and bring the heat down to a simmer.  The Quinoa is done when all the water has been absorbed.

I had to go to a few different stores to find the variety I needed.  My local grocery store has the white variety the natural foods section.  I also found white at Trader Joe's.  I just happened to be going near a Whole Foods over that same weekend so I checked there as well, and they had all 3 varieties, white, black and red.  You can order it online as well.

I hope you all enjoyed my slightly lengthy blurb about this (actually last) week's main ingredient!  Check back soon to see the Biggest Loser quinoa recipe, and one that I came up with myself!

Source:
http://chetday.com/quinoa.html

Black Bean Soup

One of my coworkers asked me if I could make a black bean soup.  I decided to give it a try since I'd never really had it before, let alone made it, but since I love black beans, why wouldn't I like black bean soup?  For some reason I thought Hubby didn't like it, but I was wrong.  He was so excited when I told him I was making my coworker's request!  I actually made this once a while back, and had meant to post it, then lost all my info!  I had pulled my ideas from a few recipes I found online.  I searched and found it all again and made the soup for this week, and I think it turned out even better this time.  So it all works out!  You can make this with any broth you like, so it can be vegetarian (possibly vegan) if you use veggie broth.  I don't know much about vegan cooking, but if it counts then, even better!  I think the only thing that's not vegan would be the cheese and sour cream toppings recommended at the end.

Ingredients:

1-2 tablespoons olive oil

1 medium to large onion, finely chopped

1 red bell pepper, finely chopped

2-3 garlic cloves, minced

(1) 32 oz carton of your broth of choice (veggie, chicken or beef will work, your preference)

(3) 29 oz cans of black beans (mostly drained, not rinsed, and divided)

1 teaspoon ground cumin

1/2 teaspoon sea salt

1/8-1/4 teaspoon cayenne pepper powder

1 teaspoon oregano
A handful of fresh finely chopped Cilantro
Ground Black Pepper to taste

Juice of 1 Lemon

3 tablespoons cornstarch

3 tablespoons water

Preparation and Cooking Method:

Heat oil in large soup pot over medium-high heat.  Sauté onions for 2-3 minutes until translucent.  Add bell pepper and garlic and sauté 1-2  minutes more.  Add broth and bring to a boil.  Reduce heat and let simmer for 3-4 minutes.  Return heat to medium high.  Add half of the beans, salt, cumin, oregano, and cayenne powder and mix well.  Cook for 5 minutes.  Remove from heat temporarily.  If you have a hand blender, puree the soup mixture right in the pot.  Otherwise you will have to use a blender, and probably do it in a couple separate rounds depending on how much soup you make.  After the mix is pureed, return soup to heat, and add the rest of the beans and cilantro.  Combine the cornstarch and water and mix well.  Add the lemon juice and the cornstarch mixture to the soup, stir, and cook until thickened, about 5 minutes or so.

The Verdict:

I think I changed a few things from the first time I cooked this, but it came out awesome this time!  I will be very happy eating this all week, and so will Hubby.  If you want a little more texture, keep some of the onions and peppers aside and add them after you puree.  I was going to do this, and even had some that I set aside, but not thinking, I threw them in the pot before I pureed everything.  If you want the soup to be thicker, add more beans before pureeing, and vice versa if you don't like it as thick.  Top the soup with some shredded monterey jack cheese, scallions and sour cream if you like as well.

Click here for the printable PDF recipe page!