No-Bake Energy Bites
(makes 18-20 bites)
1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla
Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.
**PS. Many of you have been asking about a calorie count on these...if you scroll through the comments section you can read various calorie counts from many of my awesome readers based off of different add-ins and size of the bites :-)
**PPS. Many of you have commented about substitutions and YES! you can substitute almost anything for any of the ingredients to work around food allergies, special diets, etc. Soybutter, almond butter, cashew butter, sun butter, etc all works in place of peanut butter. You can use creamed or liquid honey, or agave nectar or even maltitol syrup in place of the honey. If you do not like or cannot eat coconut try some type of crushed cereal, wheat germ, whole wheat flour, granola, cocoa powder...the possibilities are really endless. If you cannot find ground flaxseed you can buy it whole and grind it yourself in a coffee grinder or magic bullet or you can substitute any other dry ingredient in it's place. Yes, the mini chocolate chips can be regular sized or carob or you can use raisins, cranberries, goji berries, or crushed nuts (almonds, cashews, walnuts, whatev) of some kind.
I know writing out all these substitution possibilities seems silly but you will not believe the amount of comments and emails I get every day about "Can I use this instead of this? or "I don't like this ingredient, what can I use instead?" etc. Just remember, if you make any substitutions you may have to play with the quantities of dry to wet a bit to ensure you have a mixture that can be rolled into balls (if you want to eat them in a ball-shape, you don't have to do that either!) It's a really great recipe to play with so please don't worry about adding in a different ingredient if you cannot eat a particular one due to allergies, etc. My motto is always, 'Just try it, you might like it' when it comes to making these. We change it up depending on what is in our pantry and you can too! Oh! And you can also make these vegan and paleo-friendly, it's just a matter of buying the right ingredients, we do it all the time! ENJOY!
http://smashedpeasandcarrots.blogspot.com
Showing posts with label peanut butter. Show all posts
Showing posts with label peanut butter. Show all posts
Monday, March 12, 2012
Thursday, September 29, 2011
Fudge Shoppe™ Fudge Sticks Blitz Brownies
Preparation Time:
15 minutesTotal Time to Serve:
55 minutesServings:
24Ingredients:
1 box (19.8 oz) chocolate brownie mix, mixed according to package directions
1 package (8.5 oz) Keebler® Fudge Sticks Original cookies
8 oz. marshmallow fluff
1 cup peanut butter
Directions:
1. Preheat oven to 350ºF. Spray bottom of 13 x 9 x 2-inch baking pan with cooking spray.
2. Spread half of prepared brownie mix in bottom of prepared baking pan. Sprinkle evenly with crushed KEEBLER FUDGE SHOPPE Fudge Sticks cookies.
3. Place marshmallow fluff and peanut butter in medium mixing bowl. Place in microwave for 30 seconds.
4. Working quickly, stir marshmallow fluff and peanut butter until mixed. Spread evenly over cookies.
5. Spread remaining brownie mix over mixture. Bake preheated oven 35-40 minutes or until knife inserted in center comes out clean. Allow to cool. Cut into 2-inch squares.
Tuesday, September 27, 2011
Breakfasts to Brighten Your Day your pick: sweet or tangy
Breakfasts to Brighten Your Day
Instead of downing a cup of coffee and a doughnut on those why not try a healthful protein-rich shake that's brimming over with energizing nutrients like the B vitamins, vitamin E, iron, magnesium, potassium and zinc.
This tasty smoothie, which makes a great snack for children and grownups alike, comes from Food & Mood by Elizabeth Somer, M.A., R.D. (Henry Holt & Co.).
1/2 cup low-fat plain yogurt
1/2 banana, sliced
3/4 cup orange juice
1 1/2 Tbs. peanut butter
1/2 cup chopped peeled apple
1/4 cup wheat germ
Optional: 1/2 tsp. cinnamon
1 tsp. vanilla extract
Grated lemon peel & ice cubes
Process ingredients in a blender until creamy.
Or, if you prefer a tangier nutrient cocktail, try this antioxidant-rich combo which is high in vitamin C and the full range of carotenoids thought to protect the cells from free radical damage:
2 medium carrots
1 celery stalk
1/2 red bell pepper
1/2 apple
2 Tbs. chopped fresh parsley
1/2 large tomato
Optional: 1 garlic clove
1 green onion
dash of cayenne
Put all the ingredients in a juicer and process until smooth.
Instead of downing a cup of coffee and a doughnut on those why not try a healthful protein-rich shake that's brimming over with energizing nutrients like the B vitamins, vitamin E, iron, magnesium, potassium and zinc.
This tasty smoothie, which makes a great snack for children and grownups alike, comes from Food & Mood by Elizabeth Somer, M.A., R.D. (Henry Holt & Co.).
1/2 cup low-fat plain yogurt
1/2 banana, sliced
3/4 cup orange juice
1 1/2 Tbs. peanut butter
1/2 cup chopped peeled apple
1/4 cup wheat germ
Optional: 1/2 tsp. cinnamon
1 tsp. vanilla extract
Grated lemon peel & ice cubes
Process ingredients in a blender until creamy.
Or, if you prefer a tangier nutrient cocktail, try this antioxidant-rich combo which is high in vitamin C and the full range of carotenoids thought to protect the cells from free radical damage:
2 medium carrots
1 celery stalk
1/2 red bell pepper
1/2 apple
2 Tbs. chopped fresh parsley
1/2 large tomato
Optional: 1 garlic clove
1 green onion
dash of cayenne
Put all the ingredients in a juicer and process until smooth.
Saturday, August 27, 2011
Chocolate Peanut Butter Popcorn
Chocolate Peanut Butter Popcorn
by Amanda @ A Few Short Cuts on August 26, 2011
This is great for a movie night, slumber party, or to give as gifts during the holidays. You can always make a batch just cause you want something chocolaty! You could even add nuts. Don’t wait another minute. Run to the kitchen and make this now! You won’t regret it!
This Gluten Free treat is sure to please any crowd. You can’t go wrong with chocolate and peanut butter.
Ingredients
◦8 cups Popped Popcorn
◦1 Cup Sugar
◦1 Cup Karo Syrup (light) or honey
◦1 cup Peanut Butter
◦1 tsp Vanilla
Chocolate topping
◦1 cup semi sweet chocolate chips
◦1 TBSP Peanut Butter
Directions
1.Place popcorn in a large bowl or on a large cookie sheet….in my experience the bowl would probably be better.
2.In a heavy saucepan combine sugar and karo syrup. Bring mixture to a boil stirring constantly. Allow to boil for 1 minute.
3.Remove from heat and stir in peanut butter and vanilla. Immediately pour over popcorn and stir to coat.
Chocolate Topping
1.In a microwave safe bowl place chocolate chips and 1 TBSP Peanut Butter. Microwave at 50% power for 30 seconds;stir. Continue until melted to a pouring consistency.
2.Pour Melted chocolate over popcorn.
3.Serve
by Amanda @ A Few Short Cuts on August 26, 2011
This is great for a movie night, slumber party, or to give as gifts during the holidays. You can always make a batch just cause you want something chocolaty! You could even add nuts. Don’t wait another minute. Run to the kitchen and make this now! You won’t regret it!
This Gluten Free treat is sure to please any crowd. You can’t go wrong with chocolate and peanut butter.
Ingredients
◦8 cups Popped Popcorn
◦1 Cup Sugar
◦1 Cup Karo Syrup (light) or honey
◦1 cup Peanut Butter
◦1 tsp Vanilla
Chocolate topping
◦1 cup semi sweet chocolate chips
◦1 TBSP Peanut Butter
Directions
1.Place popcorn in a large bowl or on a large cookie sheet….in my experience the bowl would probably be better.
2.In a heavy saucepan combine sugar and karo syrup. Bring mixture to a boil stirring constantly. Allow to boil for 1 minute.
3.Remove from heat and stir in peanut butter and vanilla. Immediately pour over popcorn and stir to coat.
Chocolate Topping
1.In a microwave safe bowl place chocolate chips and 1 TBSP Peanut Butter. Microwave at 50% power for 30 seconds;stir. Continue until melted to a pouring consistency.
2.Pour Melted chocolate over popcorn.
3.Serve
Thursday, March 31, 2011
Grand America Peanut Butter Cookies
Peanut Butter Cookies
Prep time – 10 min
Cook time – 15 min
Ready in – 30 min
Ingredients 1/2 cup shortening
1/2 cup crunchy peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions
1.Cream together the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda, baking powder and salt; gradually stir into the peanut butter mixture. Cover and refrigerate dough for at least one hour.
2.Preheat oven to 375 degrees F (190 degrees C). Make small balls of dough. Flatten with fork dipped in flour to form cross-wise pattern.
3.Bake for 10-12 minutes in the preheated oven, or until just set. Remove from baking sheets to cool on wire racks.
Original Recipe Yield 3 dozen
Prep time – 10 min
Cook time – 15 min
Ready in – 30 min
Ingredients 1/2 cup shortening
1/2 cup crunchy peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions
1.Cream together the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda, baking powder and salt; gradually stir into the peanut butter mixture. Cover and refrigerate dough for at least one hour.
2.Preheat oven to 375 degrees F (190 degrees C). Make small balls of dough. Flatten with fork dipped in flour to form cross-wise pattern.
3.Bake for 10-12 minutes in the preheated oven, or until just set. Remove from baking sheets to cool on wire racks.
Original Recipe Yield 3 dozen
Thursday, January 20, 2011
Brainy Breakfast Idea
Eat a Brainy Breakfast
The best breakfast is one of whole grains, low-fat protein and dairy and full of lots of fruits and vegetables. Try these great options from pediatrician Dr. Jim Sears to get in that most important meal of the day:
• Granola cereal, yogurt & a sliced apple
• Scrambled eggs, toast and orange juice
• Veggie omelet, bran muffin and fruit with yogurt
• Whole-grain pancakes or waffles topped with berries &/or yogurt, & milk
• Whole-wheat zucchini pancakes topped with fruit, and milk
• French toast topped with fruit and orange juice or milk
• Low-fat cheese melted on toast with a piece of fruit
• Low-fat cream cheese on a whole-grain bagel & orange juice
• Peanut butter and banana slices on an english muffin & milk
• Berry banana yogurt smoothie on-the-run, such as School-Ade
The best breakfast is one of whole grains, low-fat protein and dairy and full of lots of fruits and vegetables. Try these great options from pediatrician Dr. Jim Sears to get in that most important meal of the day:
• Granola cereal, yogurt & a sliced apple
• Scrambled eggs, toast and orange juice
• Veggie omelet, bran muffin and fruit with yogurt
• Whole-grain pancakes or waffles topped with berries &/or yogurt, & milk
• Whole-wheat zucchini pancakes topped with fruit, and milk
• French toast topped with fruit and orange juice or milk
• Low-fat cheese melted on toast with a piece of fruit
• Low-fat cream cheese on a whole-grain bagel & orange juice
• Peanut butter and banana slices on an english muffin & milk
• Berry banana yogurt smoothie on-the-run, such as School-Ade
Wednesday, January 12, 2011
New Uses for Everyday Ingredients
Pantry staples work wonders when used in new ways. Try these unexpected applications for everyday ingredients. - From Cooking Light
Chipotle Chile Powder
With flavor combining fiery, smoky, and chocolate-like nuances, chipotle chile powder finds affinity with a surprising array of foods.
Our Secret Twists:
Reinvent brittle: Give your nut brittle an intriguing, unexpected edge by stirring in 1 to 2 teaspoons chipotle chile powder. We loved it in our Walnut Brittle.
Add dimension to chocolate dishes: Combining chocolate and chiles is nothing new―think of Mexican mole sauces. Stir a teaspoon of the spice into your favorite brownie batter, devil’s food cake, or hot fudge sauce. Or dust a little on top of hot chocolate as you would nutmeg.
Give veggies a kick: Make a rich compound butter to top green beans, roasted or pureed winter squash, broccoli, or baked sweet potatoes by simply combining 4 tablespoons softened butter with 1 to 1½ teaspoons chipotle chile powder.
Peanut Butter
Responsible for sustaining most toddlers in the form of sandwiches oozing with jelly, peanut butter is a quick source of quality protein.
Our Secret Twists:
Substitute 3 tablespoons creamy or chunky peanut butter for 1 egg as a binder for meatballs with an Asian flavor profile.
Use 1 to 2 tablespoons natural or chunky peanut butter to add body to a brothy soup.
Stir 1 tablespoon creamy peanut butter into a broth-based pan sauce for pork or chicken in place of dairy butter to finish the sauce and add richness.
Low-Sodium Soy Sauce
Soy sauce, even the low-sodium kind, is the king of umami―the “fifth taste,” a savoriness inherent in certain foods. Let the power of umami boost more than just your stir-fries.
Our Secret Twists
Whisk together equal parts low-sodium soy sauce, dark brown sugar, balsamic vinegar, and canola oil for a delicious, full-bodied salad dressing.
Create an intriguing sweet-salty dessert by stirring 1 to 2 tablespoons low-sodium soy sauce into homemade caramel sauce, then drizzle over ice cream, apple pie, or cake. The appeal is similar to that of sea salt caramels―rich, savory notes that contrast beautifully with the caramelized sugar.
Cinnamon
The sweet warmth of this spice (made from tree bark) is a natural in baked goods like our low-fat cinnamon rolls. But that toasty essence also adds an I-can’t-quite-put-my-finger-on-it richness and fullness to savory foods, too.
Our Secret Twists
Stir ¼ teaspoon ground cinnamon into your favorite chicken salad recipe.
Lend Mediterranean flair to your next batch of spaghetti with meat sauce by browning the meat with ¼ teaspoon ground cinnamon; or simmer the sauce with 1 cinnamon stick.
Use ¼ teaspoon ground cinnamon to add subtle sweetness to a spice rub for pork, duck, or game.
Lower-Fat Cream Cheese
Enrich baked pasta: Stir 1 to 2 tablespoons into every cup of a light béchamel sauce to replace some of the rich flavor and creaminess lost when the fat is slashed. We whisked 1/4 cup into the sauce for our Spinach and Butternut Squash Lasagna (pictured) with creamy-luscious results. And it only adds about 20 calories per serving.
Perk up potatoes: In place of sour cream or butter in your standard mashed potato recipe, use an equal amount of softened cream cheese. The flavor is less tart than sour cream, more present than butter, and the texture is full and velvety.
Our favorite incarnation: The naturally buttery taste of Yukon gold potatoes pairs well with the tang of the cheese
Enliven a smoothie: Love a go-to fruit smoothie for breakfast? This variation feels like an indulgence (but really isn’t): a cheesecake–flavored drink. For each serving, add 1 tablespoon of softened 1/3-less-fat cream cheese to fruit mixture before blending (try it with blueberries or strawberries). You gain about 1 1/2 grams protein for only 35 calories.
Fresh Thyme
Earthy, woodsy, and highly fragrant, thyme is a staple in French cooking...and more, with our creative suggestions.
Our Secret Twists
Enliven the taste of fall desserts like apple crisp or pear tart by adding 1 teaspoon chopped thyme to the filling. In the summer, add the herb to apricot or peach dishes.
Create savory waffles or pancakes by stirring 1 teaspoon minced thyme and 1⁄3 cup grated Parmigiano-Reggiano cheese into the batter.
Combine 1 tablespoon honey, ½ teaspoon chopped fresh thyme, and ¼ teaspoon finely grated lemon rind; drizzle over Greek yogurt, and top with toasted pine nuts.
Ground Red Pepper
Often labeled “cayenne,” ground red pepper adds a fiery kick to all manner of dishes, from Indian to Cajun.
Our Secret Twists
Give desserts such as cakes or bread pudding a Mexican flair by drizzling with chocolate sauce laced with 1⁄8 to ¼ teaspoon ground red pepper.
Stir a dash or up to ¼ teaspoon into a tropical fruit salad for complex flavor.
Sprinkle a light dusting over vanilla ice cream, where the creaminess rounds out the sharpness of the pepper.
Mayo
Create custom sauces: Serve these easy blends as a dip for crudités or oven fries, dollop on crab cakes, toss with salads, or spread on sandwiches. Try adding the following ingredient combos to a base of canola mayo (our favorite): French: lemon juice, minced garlic, and parsley (shown); Mexican: minced cilantro, garlic, and grated lime rind; German: horseradish, spicy mustard, and caraway seeds; Indian: Madras curry powder and minced shallots; Southwest: pureed chipotle chiles and fresh lime juice.
Make a marinade: For supermoist results, try this marinade for your next batch of grilled chicken breasts: 1 cup canola mayo, 3 tablespoons less-sodium soy sauce, 1½ tablespoons fresh lemon juice, 1 teaspoon cracked black pepper, and 6 minced garlic cloves.
Pan-fry extra-crisp fish or poultry: Use mayo’s oil-rich texture to lock in moisture and help breading adhere. Coat fish fillets or skinless, boneless chicken breast halves with an even layer of mayonnaise; dredge in panko. Pan-fry in canola oil.
Fresh Rosemary
With a sharp, lemon-eucalyptus fragrance and taste, this herb is a natural for the meatiness of lamb, beef, and pork.
Our Secret Twists
Steep a couple of sprigs in simple syrup for pine-scented lemonade or cocktails.
Try adding 1 tablespoon chopped rosemary to savory biscotti with pine nuts and Parmesan cheese.
Stir 1 to 2 teaspoons chopped rosemary into slightly cooled homemade preserves such as orange marmalade or cherry jam.
Apricot Preserves
Dress a salad: Combine 1 tablespoon apricot preserves, 1½ tablespoons red wine vinegar, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon cracked black pepper. Whisk in ¼ cup extra-virgin olive oil. Toss with a salad of mixed greens, chicken breast, raspberries, goat cheese, and almonds.
Glaze meat: Make a sweet-spicy glaze that stands up to pork or chicken thighs. Whisk together ¼ cup apricot preserves, 2 tablespoons rice vinegar, 1 tablespoon less-sodium soy sauce, 1½ teaspoons sambal oelek or Sriracha, and ¼ teaspoon salt. Brush over pork or chicken as it cooks.
Make a quick dipping sauce: Dunk panko-crusted chicken strips, breaded shrimp, or spring rolls in this sauce: Combine ¼ cup apricot preserves, 2 tablespoons fresh lime juice, 1 teaspoon minced shallots, ½ teaspoon grated peeled fresh ginger, ¼ teaspoon salt, and ⅛ teaspoon ground red pepper.
Mashed Potatoes
Wonderful by themselves, mashed potatoes can provide a creamy base for stuffings, dips, and even savory pancakes.
Our Secret Twists
Stuffed peppers: Fill halved poblanos, top with Monterey Jack cheese, and bake until tender.
Potato cakes: Combine 1 cup cold mashed potatoes, 1⁄3 cup shredded Swiss cheese, and 2 tablespoons chopped green onions. Form into 4 cakes. Dredge in panko; pan-fry in canola oil until golden.
Garlicky dip for crudités: Combine 1 cup cold mashed potatoes, ¼ cup extra-virgin olive oil, 1½ tablespoons fresh lemon juice, and 2 minced garlic cloves in a food processor; process until mixture is creamy.
Cranberry Sauce
Sure, leftover cranberry sauce is a tasty (if predictable) spread for turkey sandwiches. But try it in these unexpected applications.
Our Secret Twists
Muffins: Stir ¼ cup cranberry sauce and ¼ cup shredded Monterey Jack cheese with jalapeño peppers into prepared batter from an 8.5-ounce package corn muffin mix; bake as directed.
Salsa: Combine ½ cup cranberry sauce, ¼ cup chopped onion, and 1 tablespoon each chopped jalapeño, cilantro, and lime juice.
Salad dressing: Combine 3 tablespoons cranberry sauce, 3 tablespoons olive oil, 1 tablespoon red wine vinegar, and 1 teaspoon Dijon mustard; toss with arugula.
Roast Turkey
Great in soups and stews, casseroles and of course sandwiches, leftover turkey is even better when recast in unexpected dishes.
Our Secret Twists
Wontons: Pulse 1 cup chopped turkey, 1 cup sliced shiitakes, ¼ cup chopped green onions, 2 teaspoons soy sauce, and 1 teaspoon grated ginger in a food processor until minced. Add 1 egg white; pulse 2 times. Fill wonton wrappers; simmer in turkey stock or broth.
Turkey patatas bravas (a riff on hash): Cook a 20-ounce package diced potatoes with onions per directions. Add 1 cup chopped turkey, 2⁄3 cup tomato puree, 4 minced garlic cloves, ½ teaspoon ground cumin, and ½ teaspoon crushed red pepper; cook 2 minutes.
Ham
Make our hash brown cakes: Combine 1½ cups shredded ham, ½ cup chopped green onions, 2½ tablespoons all-purpose flour, ¼ teaspoon salt, and 1 (20-ounce) bag refrigerated shredded hash browns. Add 2 large lightly beaten eggs; toss well. Scoop mixture by ¼-cupfuls into 1 tablespoon canola oil per batch in a large nonstick skillet over medium heat; flatten slightly, and cook 5 minutes on each side or until browned.
Use as a substitute for higher-fat bacon: Cook finely chopped ham in a skillet over medium-high heat until crisp and well browned. Toss with sautéed green beans, serve on salads, or sprinkle over pasta.
Add savory flavor to breads: Add ½ cup diced ham and ⅓ cup shredded sharp cheddar cheese to your favorite biscuit dough or pancake or waffle batter. Or add ¼ cup finely chopped ham to non-dessert biscotti, like our Savory Two-Cheese Biscotti.
Published from: http://www.cookinglight.com/cooking-101/essential-ingredients/secret-ingredient-00400000056691/
Copyright © 2011 Time Inc. Lifestyle Group. All Rights Reserved. Use of this site constitutes acceptance of our Terms of Use and Privacy Policy .
Chipotle Chile Powder
With flavor combining fiery, smoky, and chocolate-like nuances, chipotle chile powder finds affinity with a surprising array of foods.
Our Secret Twists:
Reinvent brittle: Give your nut brittle an intriguing, unexpected edge by stirring in 1 to 2 teaspoons chipotle chile powder. We loved it in our Walnut Brittle.
Add dimension to chocolate dishes: Combining chocolate and chiles is nothing new―think of Mexican mole sauces. Stir a teaspoon of the spice into your favorite brownie batter, devil’s food cake, or hot fudge sauce. Or dust a little on top of hot chocolate as you would nutmeg.
Give veggies a kick: Make a rich compound butter to top green beans, roasted or pureed winter squash, broccoli, or baked sweet potatoes by simply combining 4 tablespoons softened butter with 1 to 1½ teaspoons chipotle chile powder.
Peanut Butter
Responsible for sustaining most toddlers in the form of sandwiches oozing with jelly, peanut butter is a quick source of quality protein.
Our Secret Twists:
Substitute 3 tablespoons creamy or chunky peanut butter for 1 egg as a binder for meatballs with an Asian flavor profile.
Use 1 to 2 tablespoons natural or chunky peanut butter to add body to a brothy soup.
Stir 1 tablespoon creamy peanut butter into a broth-based pan sauce for pork or chicken in place of dairy butter to finish the sauce and add richness.
Low-Sodium Soy Sauce
Soy sauce, even the low-sodium kind, is the king of umami―the “fifth taste,” a savoriness inherent in certain foods. Let the power of umami boost more than just your stir-fries.
Our Secret Twists
Whisk together equal parts low-sodium soy sauce, dark brown sugar, balsamic vinegar, and canola oil for a delicious, full-bodied salad dressing.
Create an intriguing sweet-salty dessert by stirring 1 to 2 tablespoons low-sodium soy sauce into homemade caramel sauce, then drizzle over ice cream, apple pie, or cake. The appeal is similar to that of sea salt caramels―rich, savory notes that contrast beautifully with the caramelized sugar.
Cinnamon
The sweet warmth of this spice (made from tree bark) is a natural in baked goods like our low-fat cinnamon rolls. But that toasty essence also adds an I-can’t-quite-put-my-finger-on-it richness and fullness to savory foods, too.
Our Secret Twists
Stir ¼ teaspoon ground cinnamon into your favorite chicken salad recipe.
Lend Mediterranean flair to your next batch of spaghetti with meat sauce by browning the meat with ¼ teaspoon ground cinnamon; or simmer the sauce with 1 cinnamon stick.
Use ¼ teaspoon ground cinnamon to add subtle sweetness to a spice rub for pork, duck, or game.
Lower-Fat Cream Cheese
Enrich baked pasta: Stir 1 to 2 tablespoons into every cup of a light béchamel sauce to replace some of the rich flavor and creaminess lost when the fat is slashed. We whisked 1/4 cup into the sauce for our Spinach and Butternut Squash Lasagna (pictured) with creamy-luscious results. And it only adds about 20 calories per serving.
Perk up potatoes: In place of sour cream or butter in your standard mashed potato recipe, use an equal amount of softened cream cheese. The flavor is less tart than sour cream, more present than butter, and the texture is full and velvety.
Our favorite incarnation: The naturally buttery taste of Yukon gold potatoes pairs well with the tang of the cheese
Enliven a smoothie: Love a go-to fruit smoothie for breakfast? This variation feels like an indulgence (but really isn’t): a cheesecake–flavored drink. For each serving, add 1 tablespoon of softened 1/3-less-fat cream cheese to fruit mixture before blending (try it with blueberries or strawberries). You gain about 1 1/2 grams protein for only 35 calories.
Fresh Thyme
Earthy, woodsy, and highly fragrant, thyme is a staple in French cooking...and more, with our creative suggestions.
Our Secret Twists
Enliven the taste of fall desserts like apple crisp or pear tart by adding 1 teaspoon chopped thyme to the filling. In the summer, add the herb to apricot or peach dishes.
Create savory waffles or pancakes by stirring 1 teaspoon minced thyme and 1⁄3 cup grated Parmigiano-Reggiano cheese into the batter.
Combine 1 tablespoon honey, ½ teaspoon chopped fresh thyme, and ¼ teaspoon finely grated lemon rind; drizzle over Greek yogurt, and top with toasted pine nuts.
Ground Red Pepper
Often labeled “cayenne,” ground red pepper adds a fiery kick to all manner of dishes, from Indian to Cajun.
Our Secret Twists
Give desserts such as cakes or bread pudding a Mexican flair by drizzling with chocolate sauce laced with 1⁄8 to ¼ teaspoon ground red pepper.
Stir a dash or up to ¼ teaspoon into a tropical fruit salad for complex flavor.
Sprinkle a light dusting over vanilla ice cream, where the creaminess rounds out the sharpness of the pepper.
Mayo
Create custom sauces: Serve these easy blends as a dip for crudités or oven fries, dollop on crab cakes, toss with salads, or spread on sandwiches. Try adding the following ingredient combos to a base of canola mayo (our favorite): French: lemon juice, minced garlic, and parsley (shown); Mexican: minced cilantro, garlic, and grated lime rind; German: horseradish, spicy mustard, and caraway seeds; Indian: Madras curry powder and minced shallots; Southwest: pureed chipotle chiles and fresh lime juice.
Make a marinade: For supermoist results, try this marinade for your next batch of grilled chicken breasts: 1 cup canola mayo, 3 tablespoons less-sodium soy sauce, 1½ tablespoons fresh lemon juice, 1 teaspoon cracked black pepper, and 6 minced garlic cloves.
Pan-fry extra-crisp fish or poultry: Use mayo’s oil-rich texture to lock in moisture and help breading adhere. Coat fish fillets or skinless, boneless chicken breast halves with an even layer of mayonnaise; dredge in panko. Pan-fry in canola oil.
Fresh Rosemary
With a sharp, lemon-eucalyptus fragrance and taste, this herb is a natural for the meatiness of lamb, beef, and pork.
Our Secret Twists
Steep a couple of sprigs in simple syrup for pine-scented lemonade or cocktails.
Try adding 1 tablespoon chopped rosemary to savory biscotti with pine nuts and Parmesan cheese.
Stir 1 to 2 teaspoons chopped rosemary into slightly cooled homemade preserves such as orange marmalade or cherry jam.
Apricot Preserves
Dress a salad: Combine 1 tablespoon apricot preserves, 1½ tablespoons red wine vinegar, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon cracked black pepper. Whisk in ¼ cup extra-virgin olive oil. Toss with a salad of mixed greens, chicken breast, raspberries, goat cheese, and almonds.
Glaze meat: Make a sweet-spicy glaze that stands up to pork or chicken thighs. Whisk together ¼ cup apricot preserves, 2 tablespoons rice vinegar, 1 tablespoon less-sodium soy sauce, 1½ teaspoons sambal oelek or Sriracha, and ¼ teaspoon salt. Brush over pork or chicken as it cooks.
Make a quick dipping sauce: Dunk panko-crusted chicken strips, breaded shrimp, or spring rolls in this sauce: Combine ¼ cup apricot preserves, 2 tablespoons fresh lime juice, 1 teaspoon minced shallots, ½ teaspoon grated peeled fresh ginger, ¼ teaspoon salt, and ⅛ teaspoon ground red pepper.
Mashed Potatoes
Wonderful by themselves, mashed potatoes can provide a creamy base for stuffings, dips, and even savory pancakes.
Our Secret Twists
Stuffed peppers: Fill halved poblanos, top with Monterey Jack cheese, and bake until tender.
Potato cakes: Combine 1 cup cold mashed potatoes, 1⁄3 cup shredded Swiss cheese, and 2 tablespoons chopped green onions. Form into 4 cakes. Dredge in panko; pan-fry in canola oil until golden.
Garlicky dip for crudités: Combine 1 cup cold mashed potatoes, ¼ cup extra-virgin olive oil, 1½ tablespoons fresh lemon juice, and 2 minced garlic cloves in a food processor; process until mixture is creamy.
Cranberry Sauce
Sure, leftover cranberry sauce is a tasty (if predictable) spread for turkey sandwiches. But try it in these unexpected applications.
Our Secret Twists
Muffins: Stir ¼ cup cranberry sauce and ¼ cup shredded Monterey Jack cheese with jalapeño peppers into prepared batter from an 8.5-ounce package corn muffin mix; bake as directed.
Salsa: Combine ½ cup cranberry sauce, ¼ cup chopped onion, and 1 tablespoon each chopped jalapeño, cilantro, and lime juice.
Salad dressing: Combine 3 tablespoons cranberry sauce, 3 tablespoons olive oil, 1 tablespoon red wine vinegar, and 1 teaspoon Dijon mustard; toss with arugula.
Roast Turkey
Great in soups and stews, casseroles and of course sandwiches, leftover turkey is even better when recast in unexpected dishes.
Our Secret Twists
Wontons: Pulse 1 cup chopped turkey, 1 cup sliced shiitakes, ¼ cup chopped green onions, 2 teaspoons soy sauce, and 1 teaspoon grated ginger in a food processor until minced. Add 1 egg white; pulse 2 times. Fill wonton wrappers; simmer in turkey stock or broth.
Turkey patatas bravas (a riff on hash): Cook a 20-ounce package diced potatoes with onions per directions. Add 1 cup chopped turkey, 2⁄3 cup tomato puree, 4 minced garlic cloves, ½ teaspoon ground cumin, and ½ teaspoon crushed red pepper; cook 2 minutes.
Ham
Make our hash brown cakes: Combine 1½ cups shredded ham, ½ cup chopped green onions, 2½ tablespoons all-purpose flour, ¼ teaspoon salt, and 1 (20-ounce) bag refrigerated shredded hash browns. Add 2 large lightly beaten eggs; toss well. Scoop mixture by ¼-cupfuls into 1 tablespoon canola oil per batch in a large nonstick skillet over medium heat; flatten slightly, and cook 5 minutes on each side or until browned.
Use as a substitute for higher-fat bacon: Cook finely chopped ham in a skillet over medium-high heat until crisp and well browned. Toss with sautéed green beans, serve on salads, or sprinkle over pasta.
Add savory flavor to breads: Add ½ cup diced ham and ⅓ cup shredded sharp cheddar cheese to your favorite biscuit dough or pancake or waffle batter. Or add ¼ cup finely chopped ham to non-dessert biscotti, like our Savory Two-Cheese Biscotti.
Published from: http://www.cookinglight.com/cooking-101/essential-ingredients/secret-ingredient-00400000056691/
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Friday, October 1, 2010
Chocolate Peanut Butter Cookie Duo
My coworker told me of these really great cookies so I got the blog so here it is: I made these on 10/3/10 they are very yummy 1 note I ran out of the peanut butter so I ended up with a few of just chocolate cookies man do you need milk with those... they are still pretty good.
Chocolate Peanut Butter Cookie Duo
Peanut Butter Cookie
1 Cup creamy peanut butter
1 Cup granulated sugar
1 egg
1. Mix all ingredients together in a bowl until well combined. Set aside.
Chocolate Chip Cookie
2 sticks softened butter (1 Cup)
1 Cup granulated sugar
3/4 Cup brown sugar
2 eggs
1 teaspoon vanilla
1 3/4 Cups flour
1 1/4 Cups cocoa powder (I used Hershey's)
2 teaspoons baking soda
1/4 teaspoon salt
1 Cup chocolate chips
1. Preheat oven to 350 degrees F. Cream the butter and sugars until well combined. Slowly beat in eggs and vanilla until well combined. Place flour, cocoa powder, baking soda and salt into a large bowl; mix with fork or sift. Add to wet ingredients along with chocolate chips until just combined.
2. Take a Tablespoon of Peanut Butter Cookie Dough and a Tablespoon of Chocolate Cookie Dough and gently press together forming a “not so perfect” ball. Don’t press and roll too much, just stick them together and place onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes or until cookies are cooked through to your liking. Let cool for 5 minutes before transferring to a cooling rack. Enjoy!
Chocolate Peanut Butter Cookie Duo
Peanut Butter Cookie
1 Cup creamy peanut butter
1 Cup granulated sugar
1 egg
1. Mix all ingredients together in a bowl until well combined. Set aside.
Chocolate Chip Cookie
2 sticks softened butter (1 Cup)
1 Cup granulated sugar
3/4 Cup brown sugar
2 eggs
1 teaspoon vanilla
1 3/4 Cups flour
1 1/4 Cups cocoa powder (I used Hershey's)
2 teaspoons baking soda
1/4 teaspoon salt
1 Cup chocolate chips
1. Preheat oven to 350 degrees F. Cream the butter and sugars until well combined. Slowly beat in eggs and vanilla until well combined. Place flour, cocoa powder, baking soda and salt into a large bowl; mix with fork or sift. Add to wet ingredients along with chocolate chips until just combined.
2. Take a Tablespoon of Peanut Butter Cookie Dough and a Tablespoon of Chocolate Cookie Dough and gently press together forming a “not so perfect” ball. Don’t press and roll too much, just stick them together and place onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes or until cookies are cooked through to your liking. Let cool for 5 minutes before transferring to a cooling rack. Enjoy!
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