Recipe Box

Low Fat Peanut Butter Cookies

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From the kitchen of: Lisa.

  • 1 2/3 cup flour
  • 1 tablespoons cornstarch
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 heaping teaspoon cinnamon (optional)
  • 3/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1/4 cup vegetable oil
  • 1/4 cup creamy peanut butter
  • 1 1/2 tablespoons light corn syrup (karo)
  • 1 tablespoon vanilla extract
  • 1 egg
  • cooking spray
  • extra sugar for rolling

Preheat oven to 375. Combine first 4 ingredients, (plus cinnamon if you want to use it) in a bowl; stir and set aside.

Combine brown sugar, white sugar, oil and peanut butter in a large bowl; beat at medium speed of mixer until well blended. Add corn syrup, vanilla, egg; beat well.

Next, stir in flour mixture. (Hint: to avoid burning out your mixer’s motor you maybe should do this by hand, since the dough becomes extremely thick.) Adding some peanut butter chips is YUMMY but increases calories.

Make 48 balls out of the dough; roll them in the bowl of extra sugar; place 1 or 2 inches apart on baking sheets. Flatten each ball with the flat bottom of a glass.

Bake at 375 for 7 minutes or a little longer, until just barely browned. Remove from pans and allow to cool on wire racks.

Per cookie (48 cookies): 59 calories, 1 gram protein; 2 grams fat; 9.5 grams carbs, 5 mg cholesterol

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Peanut Butter Cookies

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From the kitchen of: Pat Mineart.

  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cup flour
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Mix butter, shortening, peanut butter, and sugars. Add eggs and vanilla. Then add dry ingredients. Drop on cookie sheets, criss-cross with fork. Bake at 375 degrees for 10-12 minutes.

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Snicker Doodles

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From the kitchen of: unknown.

  • 1 cup soft shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 3/4 cups sifted flour

Make dough, chill, roll into balls, and roll in a mixture of 1 cup sugar and 2 teaspoons cinnamon. Place on ungreased cookie sheet, bake at 400 degrees for 10 minutes.

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Burritos

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From the kitchen of: Unknown

  • 2 tablespoons chopped onions
  • 1 pound ground beef
  • 15 ounce can chili beans
  • chili powder
  • Taco sauce
  • 1/2 pound longhorn cheese
  • 1 package of tortillas

Part of the recipe is missing?

I gather you should cook everything together but the tortillas and them fill them…

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Chicken and Rice Dish

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From the kitchen of: Dan Uhrig

Here’s are relatively quick and easy chicken dish that you might enjoy.

  • 5 Cups uncooked chicken (cut to pieces or cubes)
  • 1 package Uncle Ben’s Combo-Wild/White rice
  • 1 can cream of celery soup
  • 1 medium jar diced pimentos
  • 1 medium onion-chopped
  • 2 cups French style green beans-chopped
  • 1 cup Hellmans mayo
  • 1 can water chestnuts-sliced
  • Salt & Pepper to taste

Mix all ingredients. Pour into a 2 1/2 or 3 quart casserole dish. Bake at 350 degrees 45 to 50 minutes. Serves 16.

If you want to freeze for later, don’t bake first!

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Sunshine Chicken Drumsticks

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From the kitchen of: Indiana State Fair

  • 1/2 cup plain breadcrumbs
  • 1 cup dry roasted sunflower seeds, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • 14 chicken drumsticks
  • 1 large egg, beaten

In medium bowl, mix together first seven ingredients. In shallow dish, place egg. Dip chicken, one piece at a time, first in egg and then roll in breadcrumb mixture to coat. Place chicken in baking pan. Bake at 375 degrees for 30- 35 minutes.

Spicy Mustard Yogurt Sauce

  • 1 cup plain yogurt
  • 2 tablespoons spicy brown mustard

Serve with chicken in separate bowl.

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Corned Beef and Cabbage

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From the kitchen of: Stephanie de Silva

  • 1 3/4 lbs onions
  • 2 1/2 lbs carrots
  • 6 lb corned beef brisket or round, spiced or unspiced
  • 1 cup malt vinegar
  • 6 oz Irish stout
  • 1 tablespoon mustard seed
  • 1 tablespoon coriander seed
  • 1/2 tablespoon black peppercorns
  • 1/2 tablespoon dill seed
  • 1/2 tablespoon whole allspice
  • 2 bay leaves
  • 3 lb cabbage, rinsed
  • 2 1/2 lb small red potatoes
  • 1/2 cup coarse grain mustard
  • 1/2 cup dijon mustard

To serve 12, use a 14 to 20 quart pan.

Coarsely chop enough onions and carrots to make 1 cup each. In pan, place onions and carrots, corned beef with any liquid, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice and bay leaves. Add water to barely cover beef. Cover pan and bring to a boil over high heat. Simmer until meat is tender when pierced, 2 1/2 to 3 hours.

Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths; halve them lengthwise if large. Cut cabbages in half through cores, then into wedges. Scrub potatoes.

Add onions, carrots and potatoes to tender corned beef, place cabbage on top. Cover and return to simmering over high heat; reduce heat and simmer until cabbage is tender when pierced, 15 to 20 minutes.

With a slotted spoon scoop out vegetables onto warm serving dishes. Using tongs and a slotted spoon, remove beef to a cutting board; cut off and discard fat, slice meat across the grain and place on warm platters. Serve meat and vegetables with coarse-grain and dijon mustards.

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Penne con Fagiolini

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From the kitchen of: Unknown.

  • 1 1/2 lb. fresh Green beans
  • 1 lb. Penne Pasta
  • 1/2 cup Olive Oil
  • 3 cloves Garlic, crushed
  • Salt and freshly ground Black Pepper, to taste

Clean string beans and trim ends.

Bring a pot of lightly salted water to boil; in it, cook the beans until tender.

Bring a second pot of lightly salted water to boil, and cook the Penne pasta just until al dente.

While string beans and pasta are cooking, warm the olive oil in a large skillet or pan over medium heat. Add the garlic, and saut_ until lightly browned.

Drain the string beans, reserving 1/4 cup of the water they were cooked in.

Add the green beans, pasta, salt and pepper, and the 1/4 cup cooking water to the oil and garlic in the skillet. Stir together for about 1 minute to warm through, then serve. Serves 4.

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All-Seasoned Grilled Chicken

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From the kitchen of: Easy Everyday Cooking

Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Perfect Partner: Baked Beans

  • 1 1/2 cups chili sauce
  • 3/4 cup red wine vinegar
  • 1 1/2 tablespoons prepared horseradish
  • 2 samll cloves garlic, halved
  • 1 teaspoon salt
  • 4 bone-in breasts of chicken (6 ounces each)

Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. Reserve 1/2 of the marinade. Add chicken to bowl; turn to coat. Cover; marinate in refrigerator for about 5 minutes.

Preheat grill or broiler. Remove chicken from marinade; discard marinade in bowl. Place chicken on grill or on the broiler pan.

Grill or broil chicken, turning and basting frequently with half the reserved marinade, until juices run clear when meat is pierced with a knife, about 30 minutes.

Heat remaining reserved marinade in a small saucepan, stirring occasionally. Serve hot alongside chicken.

Variations

Precooking the chicken in the microwave will save time. Cover chicken with plastic wrap; microwave on HIGH for about 5 minutes.

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Honey Mustard Chicken

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From the kitchen of: Easy Everyday Cooking

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Perfect Partner: Green Beans

  • 1/3 cup Dijon Mustard
  • 1/3 cup honey
  • 2 tablespoons chopped fresh dill or 1 tablespoon dried dill
  • 1 teaspoon freshly grated orange peel
  • 2 1/2 pound chicken, quartered

Preheat oven to 400 degrees F. Combine mustard and honey in a small bowl. Stir in Dill and orange peel. (You may make the honey-mustard sauce ahead of time and keep refrigerated until ready to use. Store in an air-tight container for up to a week.)

Linke a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken; coat well. Turn chicken over. Gently pull back skin and brush meat with sauce, then brush skin with remaining sauce.

Bake until juices run clear when thickest portion of the meat is pierced with a knife, about 30 minutes.

Variations

Give the chicken a wonderful tangy taste by adding 2 tablespoons of orange marmalade to the sauce. For an even speedier meal, use skinless chicken breasts. Broil chicken, turning once, until no longer pink, about 15 minutes.

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