Peanut Butter, Choc chip Cookies

This is a family favorite, hands down our favorite cookie.

Ingredients

1/2 cup butter
1/2 cup peanut butter (crunchy)
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 1/4 cup flour
3/4 tsp soda
1/2 tsp baking powder
1/4 tsp salt
1 cup chocolate chips

Directions

Heat oven to 350.

Mix thoroughly butter, peanut butter, both sugars and egg. Blend in flour, soda, baking powder and salt in separate bowl before mixing into the creamed butter and sugars. Stir in the chocolate chips by hand. Cover and chill.

Shape dough into 1 inch balls. Place 3 inches apart on lightly greased baking sheet. With Potato masher sprayed with Pam flatten in crisscross pattern to 2 inches. Bake 10-12 minutes or until set but not hard.

Black and White Brownies

OK this ones cheating a bit but those of you who know me know that if theres a box mix thats good why waste time working from scratch. I like to cook but I am not stupid. So heres one that falls into that catagory.

Brownie
Ghirardelli Triple Chocolate Brownie mix
Simple follow the directions on the box for 16 Brownies.

Cheesecake batter
6 oz Cream cheese softened
1/3 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

Heat oven to 325. Line a 9x9 pan with aluminum foil then spray with pam. set aside

Mix brownie mix and pour into prepared pan

In medium bowl beat cream cheese until smooth. On low speed beat in flour sugar and vanilla. Add milk beat until smooth.

With a spoon, make an indent in top of brownie batter. Fill indent in top of brownie batter with a dollop of the cream cheese mixture.

Back for 45-50 minutes or until firm to the touch and set. Cool in the pan. Using foil lift the brownie from pan directly to rack. Cool 2 hours before cutting. Store airtight up to 1 week.

Earth Risotto

Butternut squash and raisins add a touch of sweetness to this rich-tasting vegetarian entrée.

Preparation time: 15 min Cooking time: 29 min
Yield: 4 (1 1/4-cup) servings


1 tablespoon butter
1/2 cup finely chopped onion
1 cup uncooked Arborio rice
4 to 5 cups vegetable or chicken broth
1/4 cup white wine or apple juice
1 medium (1 cup) red apple, chopped
1 medium (2 cups) butternut squash, quartered, seeded, peeled, cubed 1/2-inch
1/4 cup raisins
Salt, if desired


Melt butter in 10-inch skillet until sizzling; add onion. Cook over medium heat, stirring occasionally, until softened (4 to 5 minutes). Add rice; continue cooking, stirring constantly, 2 minutes.

Meanwhile, combine chicken broth and wine in 4 cup measure or bowl. Reduce heat to medium-low. Slowly add 1 1/2 cups broth mixture. Cover; cook 10 minutes.

Uncover; add apple and squash. Continue cooking; add remaining broth mixture, 1/2 cup at a time and stirring occasionally, until most of liquid is absorbed and rice is tender and creamy (4 to 5 minutes for each addition of broth, totaling 12 to 15 minutes).

Reduce heat to low; add raisins. Cook until heated through (1 to 2 minutes). Season with salt, if desired.

TIP: Cut squash into pieces. Peel pieces with vegetable peeler.