Tuesday, November 30, 2010

1 Easy Recipe - 2 Great Cookies

Peanut Butter Blossoms or Peanut Butter Cookies
I'm sure most of you have seen a recipe similar to this simple flourless peanut butter cookie.  I reduced the sugar and added a twist to the recipe.  These are a great treat to take to a party or they make a quick and easy cookie to satisfy your craving.
 Basic Dough
1 c. peanut butter
3/4 c. brown sugar
1 egg
1 tsp. soda
Mix well.  Makes 16 cookies.
Basic cookie
Scoop balls onto cookie sheet(I prefrer a Silpat), and flatten with a fork, forming a cross.  Bake at 375 for 8-9 min.
PB Blossom
Form dough into balls and roll in sugar.  Place on cookie sheet and bake 9 min.  Remove from oven and immediately press a Hershey's kiss into the cookie.

Wednesday, November 17, 2010

Gingersnaps & Pumpkin Chocolate Chip Bread

 These cookies have the best texture of any cookie I have made.  You can't go without these this holiday season!  They come as frozen cookie dough discs, all you have to do is put them on a tray and pop them in the oven!

We eat this bread year round and it is a staple at our house.  Try a mix today and you'll have hot bread out of the oven that everyone will want to eat.  It makes a lot so you can just freeze the extra loaves and save them for later!

Monday, November 8, 2010


 My husband's Mom makes the best stuffing.  I never thought I could replicate it so I never tried.  A few years later I decided to give it a shot.  It still isn't as good, but it is a runner up.  I think one thing that makes this stuffing good is to use fresh bread that hasn't been toasted.  Also I use a bread that does not have any rice in it which helps the stuffing from getting gummy.  Feel free to change seasonings and add anything you like in your stuffing.  This is just a very basic recipe.

1 loaf gf bread, cubed (about 8 c.)I have a mix available
1 onion, chopped(about ¾ c.)
4 stalks celery, chopped (about 1 1/2c.)
¼ c. butter(or nondairy Earthbalance)
½ t. pepper
1 ½ t. thyme
1 ½ t. sage
1 t. parsley
1 t. poultry seasoning
1 ½ c. water
1-2 T. chicken bouillon(I love the organic Better than Bouillon from Costco)

Saute onion and celery in butter until veggies are soft.  In a small bowl combine water and spices.  Mix bread with veggies and stir to combine.  Slowly add liquid, gently stirring until bread is coated.   Do not add all at once, but wait a minute for liquid to absorb or bread will turn mushy and crumble.  Save any remaining liquid to add during baking.  Place stuffing in 9x13 pan and bake 45-50 min.  Stir half way through and add more liquid if necessary.