1 c peanut butter
1/2 c butter, softened
1/2 c sugar
1/2 c brown sugar
1 egg
3 T milk
1 tsp vanilla
1 1/4 c flour
3/4 tsp baking powder
1/4 tsp salt
Preheat the oven to 375. In a large bowl, cream together peanut butter, butter, and both sugars until well blended. Beat in egg, milk, and vanilla one at a time.
Combine flour, baking powder, and salt. Stir into creamed mixture.
Scoop by teaspoonfuls onto a baking sheet and press down with the tines of a fork. Bake 8-10 minutes or until the edges begin to brown.
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I made these tonight and put Cadbury's mini chocolate eggs in the middle. They were really good, but this recipe was better than I expected. These cookies definitely didn't need the chocolate and were delicious without. It was the first time I've used this recipe, but it's probably my new favorite kind of cookie...
Tuesday, March 10, 2009
Mock Risotto
1 T olive oil
1 med. onion, diced
1/4 tsp salt
2 c instant brown rice
4 cloves garlic, chopped
2 1/2 c vegetable broth
1 lb asparagus, cut into pieces
1 c frozen peas
4 oz Neufchatel cheese (also labeled light cream cheese)
1/2 c grated Parmesan or Asiago cheese
Heat oil in a large pan over medium heat. Add onion and salt and cook for 4-6 minutes or until the onion is soft and beginning to brown. Add rice and garlic and cook for 30 seconds to 1 minute.
Add the broth, bring to a boil, reduce to a simmer and cook for 5 minutes. Put the asparagus on top of the rice and simmer until crisp, or about 5 minutes. Add the peas and cream cheese, stir. Simmer and cook until the asparagus is tender, or about 5 more minutes. Stir in the Parmesan/Asiago.
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I made this tonight with Jasmine rice, and it was really good. The only thing is that you have to add about 1/2 a cup extra broth because the rice needs more liquid, and then you have to allow more time to cook. So basically, pay attention to the directions on the rice package if you're using something besides instant brown rice. Also, many other vegetables work well in this. If I don't have asparagus, I often just use more peas and add them near the end, but I've also used frozen broccoli and cauliflower, etc. This is so easy and so satisfying! Even better, all the ingredients are relatively inexpensive.
1 med. onion, diced
1/4 tsp salt
2 c instant brown rice
4 cloves garlic, chopped
2 1/2 c vegetable broth
1 lb asparagus, cut into pieces
1 c frozen peas
4 oz Neufchatel cheese (also labeled light cream cheese)
1/2 c grated Parmesan or Asiago cheese
Heat oil in a large pan over medium heat. Add onion and salt and cook for 4-6 minutes or until the onion is soft and beginning to brown. Add rice and garlic and cook for 30 seconds to 1 minute.
Add the broth, bring to a boil, reduce to a simmer and cook for 5 minutes. Put the asparagus on top of the rice and simmer until crisp, or about 5 minutes. Add the peas and cream cheese, stir. Simmer and cook until the asparagus is tender, or about 5 more minutes. Stir in the Parmesan/Asiago.
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I made this tonight with Jasmine rice, and it was really good. The only thing is that you have to add about 1/2 a cup extra broth because the rice needs more liquid, and then you have to allow more time to cook. So basically, pay attention to the directions on the rice package if you're using something besides instant brown rice. Also, many other vegetables work well in this. If I don't have asparagus, I often just use more peas and add them near the end, but I've also used frozen broccoli and cauliflower, etc. This is so easy and so satisfying! Even better, all the ingredients are relatively inexpensive.
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