RW - Peanut Butter Chocolate Mini Pretzels

Peanut Butter Chocolate Pretzel Bites

Recipe from 17 and Baking
What you’ll need:
1 cup creamy peanut butter
2 teaspoons butter, room temperature
2/3 cup powdered sugar
3/4 cup light brown sugar
1/4 teaspoon vanilla extract
1/2 bag of mini pretzels
2 cups bittersweet chocolate chips

How to make it:
1. Combine the peanut butter and butter together until creamy.
2. Stir in the powdered sugar, brown sugar, and vanilla until well mixed.
3. Roll teaspoons of the peanut butter mixture into balls; sandwich between two pretzels and place on a cookie sheet.
4. Freeze the pretzel sandwiches for 30 minutes.
5. Melt the chocolate chips. Dip half of each pretzel in chocolate. Return to the cookie sheet and freeze for another 30 minutes. Store in the fridge until serving time.

Toast with Lemony Pea Mash - BA

INGREDIENTS

1 garlic clove, quartered
1/4 cup fresh flat-leaf parsley leaves
3 tablespoons extra-virgin olive oil, divided, plus more for toast
Kosher salt
2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
2 tablespoons chopped fresh chives
1 tablespoon finely chopped preserved lemon peel (from 1/2 preserved lemon), divided
1 tablespoon (or more) fresh lemon juice
1/4 teaspoon Aleppo pepper or crushed red pepper flakes plus more for serving
Freshly ground black pepper

Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.

Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoon preserved lemon peel, 1 tablespoon lemon juice, 1/4 tsp. Aleppo pepper, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired.

Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoon preserved lemon peel and more Aleppo pepper, and drizzle with more oil.

DO AHEAD: Pea mash can be made 1 day ahead. Cover and chill.

Rudy's Favorite Peanut Butter Treats

2 cups whole wheat flour
1 1/2 c milk
1 tsp baking powder
1 c peanut butter

Pour in fancy mould and cook!  Ta da!

Cheesey Potato and Corn Chowder - AR

 

Ingredients

2 tablespoons margarine

1 cup chopped celery

1 cup chopped onion

2 (14.5 ounce) cans chicken broth

3 cups peeled and cubed potatoes

1 (15 ounce) can whole kernel corn

1 (4 ounce) can diced green chiles

1 (2.5 ounce) package country style gravy mix

2 cups milk

1 cup shredded Mexican-style processed cheese food

Directions

1. In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3. Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Pumpkin Bread - 100 Days

Ingredients

1 ½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)

1 ½ teaspoons cinnamon

1 teaspoon ground ginger

½ teaspoon nutmeg

⅛ teaspoon cloves

1 teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon salt

2 eggs

½ cup oil (I used coconut oil)

½ cup honey

½ teaspoon vanilla

1 cup pumpkin puree

½ cup chopped tree nuts (optional)

Instructions

Preheat oven to 350 degrees.

In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).

Make a well (hole) in the center and throw in the eggs, oil, honey, and vanilla. Stir together thoroughly with a fork, but do not overmix.

Fold in the pumpkin puree and nuts (if using).

Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter.

For a loaf bake for approximately 30 – 40 minutes and for muffins bake for approximately 18 – 22 minutes. Check for doneness by making sure a toothpick inserted comes out clean.

MS - Early Morning Muffins

Nonstick cooking spray

1 1/4 cups all-purpose flour (spooned and leveled)

1/2 cup packed dark-brown sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon coarse salt

1 cup old-fashioned rolled oats

1/2 cup raisins

3 tablespoons extra-virgin olive oil

1 large egg

1/3 cup skim milk

4 medium carrots, shredded

1 medium ripe banana, mashed

 

 

Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.

 

Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.

Chickpea Tomato Basil Soup from RW

1/2 diced medium onion

1 tablespoon olive oil

1 minced garlic clove

1 28-ounce can fire-roasted crushed tomatoes

1/3 cup water

1 teaspoon sugar

1/2 teaspoon salt

black pepper

1 15-ounce can drained, rinsed chickpeas

 

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Directions

1.

In a pot, saute 1/2 a diced medium onion in 1 tablespoon olive oil over medium heat till soft. Add 1 minced garlic clove; cook 30 seconds. Add one 28-ounce can fire-roasted crushed tomatoes and cup water; bring to a boil. Add 1 teaspoon sugar, 1/2 teaspoon salt, and black pepper.

2.

If you like a smooth soup, puree mixture in a blender. Transfer back to pot. Add one 15-ounce can drained, rinsed chickpeas. Cover and simmer 10 minutes. Top each serving with a dollop of jarred basil pesto.