peanut butter balls

1 cup honey
1 cup peanut butter
1 cup non-fat dry milk
1 cup Rice Krispies Cereal

Combine honey, peanut butter, non-fat dry milk, and cereal.

Shape dough into small balls.

Place balls on plastic wrap or on cookie sheet and refrigerate.

Overnight Yeasted Waffles

Source -- http://www.thekitchn.com/recipe-overnight-yeasted-waffles-recipes-from-the-kitchn-199052

Makes about 8 Belgian-style waffle squares or 16 standard waffle squares; recipe can be doubled (see Recipe Notes)

Note: Use a very large mixing bowl to make this recipe as the batter will double in size as it rises.

Night Before:1/2 cup warm water
1 tablespoon active-dry yeast
1/2 cup melted butter
2 cups whole or 2% milk [warm milk]
1 teaspoon salt
2 tablespoons sugar (optional)
3 cups all-purpose flour

The Next Day:2 large eggs, beaten
1/2 teaspoon baking soda

Combine the yeast and the water in a large mixing bowl and let stand for a few minutes. Stir to make sure the yeast dissolves into the water. Melt the butter over low heat or in the microwave. Combine the butter with the milk, salt, and sugar (if using). Test with your finger to make sure the mixture has cooled to luke warm, then stir it into the dissolved yeast mixture. Add the flour and stir until a thick, shaggy dough is formed and there is no more visible flour.

Cover the bowl with plastic wrap and let it sit on the counter overnight. The batter will double or triple in bulk as it rises.

The next morning, beat the eggs together and add them to the batter along with the baking soda. Using a whisk or hand blender, beat the eggs and baking soda into the batter until completely combined.

Make the waffles according to your waffle maker's instructions, cooking until the waffles are golden-brown. Cooking time will vary with your waffle maker, but it is typically 4 to 6 minutes.

Waffles are best if served immediately, but re-heat well in the toaster. Leftovers can be kept refrigerated for up to a week. Leftover waffles can also be frozen for up to 3 months and toasted straight out of the freezer.

Recipe Notes

• Double-Batch Waffle Recipe: 1 tablespoon active dry yeast, 1 cup warm water, 1 cup (2 sticks) unsalted butter, 4 cups whole or 2% milk, 2 teaspoons salt, 1/4 cup sugar (optional), 6 cups all-purpose flour, 4 large eggs (added the next day), 1 teaspoon baking soda (added the next day).Makes about 16 Belgian-style waffles or 32 standard waffles

Overnight Brown Sugar, Banana Yogurt Waffles

Source - http://betterwithcake.com/breakfast/overnight-brown-sugar-banana-yoghurt-waffles/

Ingredients -

2 1/4 cups plain flour

2 tablespoons brown sugar

1 package active dry yeast

1/2 teaspoon salt flakes

2 teaspoons ground cinnamon (more or less to taste, I love me some cinnamon)

2 eggs

1 large manky over ripe banana, mashed

1 1/4 cups milk (I use skim)

1/2 cup plain greek yoghurt (I use and adore Chobani 0%)

2 teaspoons vanilla

Method -

Place all ingredients except the banana in a large bowl and whisk until combined.

Cover and refrigerate overnight (up to 24 hours).

Preheat waffle iron and add your mashed banana stirring to combine then cook  in your waffle iron according to manufacturers instructions. I like to use a 1/4 cup of batter per waffle. This makes them on the smaller side and slightly rustic looking with lots of crunchy edges which I love. MmmmMM crispy delicious edges dripping with maple syrup – yum!!!

BANANA AND PEARL SUGAR BELGIAN WAFFLES

Source = http://www.ohladycakes.com/2013/07/banana-and-pearl-sugar-belgian-waffles.html
[I'd skip the topping]

Waffle batter

2 tsp active dry yeast
1/4 cup warm water, between 105-108˚F
2 cups white spelt flour
1/2 tsp fine sea salt
3 tbsp cane sugar
1/2 tsp ground cinnamon
1 tsp pure vanilla extract
1/4 cup coconut oil, melted
1/2 cup finely mashed banana
1/2 cup almond milk, warmed
1 cup Belgian pearl sugar

Chocolate hazelnut sauce
3 oz good quality dark chocolate
1 tbsp brown rice syrup
1-2 tbsp hazelnut liqueur

In a small bowl, stir together the water and yeast; sprinkle with a small pinch of sugar and set aside for 10-15 minutes, until foamy. In a large mixing bowl, whisk together the flour, salt, sugar, and cinnamon. When the yeast has proofed, create a well in the center of the dry ingredients and add the yeast mixture, oil, vanilla extract, mashed banana, and almond milk. Whisk until combined then stir in the pearl sugar, cover with plastic, and refrigerate for two hours. Once it’s chilled, you can either cook the batter immideately or refrigerate it overnight for a more fermented flavor. Waffle batter can be stored in the fridge for up to two days.

To make the chocolate hazelnut sauce, melt the chocolate in a double boiler set over medium-high heat. Once melted, stir in the brown rice syrup and hazelnut liqueur (2 tablespoons for a stronger flavor). Transfer to an air tight container and refrigerate until ready to use. Will keep for up to two weeks.

When you’re ready to cook the waffles, preheat a Belgian waffle iron and spray it with oil. Stir the batter (it shoud be more like dough at this point) and spoon 1/4 heaping cup of batter onto each sections of the iron and cook according to the manufacturer’s instructions. To keep waffles warm, place them on a baking sheet in a 200˚F oven.

Top waffles with powdered sugar and whipped cream, then drizzle with caramel sauce and chocolate hazelnut sauce. Serve immideately.

Yield: 8-10 waffles

Candy Cane Cookies

Ingredients

1 cup butter

1 cup confectioner's sugar

1 egg

2-1/2 cups flour

1 tsp. salt

Instructions

Mix ingredients together.  Divide it in half, add 1/2 tsp red food coloring and 1/2 tsp mint extract to one half of the dough.  Chill for an hour, then form candy canes and bake 9-11 minutes at 375.  Can top with crushed candy canes. 

Lasagna with meat sauce

Ingredients:

1 lb. ground beef

1 tsp. dried thyme

1 tsp. crushed red pepper

1 tsp. dried oregano

1/2 tsp. garlic powder

1/4 tsp. dried basil

Kosher salt and freshly ground pepper

1 egg, beaten

2-1/2 cups shredded mozzarella cheese

1 15 oz. container ricotta cheese

½ cup freshly grated parmesan

1 25-28 oz. jar pasta sauce

12-18 lasagna noodles, uncooked/no-boil

 

Directions:

Preheat oven to 350 degrees. Line a 13 x 9-inch baking dish with aluminum foil. Grease aluminum foil.  Set aside.

Brown meat in a large skillet over medium-high heat. Add thyme, crushed red pepper, oregano, garlic powder and dried basil while still cooking.

Meanwhile, mix egg,  ricotta cheese,1/4 cup parmesan until well blended. Set aside.

Drain beef, return to skillet. Stir in pasta sauce. Spread 1/3 of the sauce onto the bottom of the prepared baking dish. Top with layer of lasagna noodles, second third of the sauce, and the ricotta cheese mixture. Top with remaining noodles and the remaining meat sauce. Sprinkle with remaining mozzarella cheese and ¼ cup parmesan. Spray one side of aluminum foil with cooking spray (to avoid cheese sticking) and lightly cover dish.

Bake 45 minutes. Remove foil; bake an additional 15 minutes, or until heated through. Let stand 15 minutes before cutting to serve.
 

 

 

Five-Spice Grilled Chicken

Five-Spice Grilled Chicken

source - http://www.sfgate.com/recipes/article/More-than-one-way-to-5-spice-a-chicken-3232602.php

Serves 6

For best results, marinate the chicken several hours to overnight, but it can also be done more quickly (in about 30 minutes). The marinade makes enough for roughly the same amount of boneless skinless chicken breasts or legs, which take less time to cook but aren't as juicy. Serve with rice and the Daikon & Napa Cabbage Slaw. Use any leftovers in the Sesame Ginger Romaine Salad.

• 2 tablespoons vegetable oil, plus more for the grill
• 2 tablespoons Chinese five-spice powder
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 2 tablespoons soy sauce
• -- Salt to taste
• 5 pounds bone-in chicken legs and breasts, halved

Instructions: Whisk together the vegetable oil, five-spice powder, brown sugar, garlic, ginger and soy sauce. Season the chicken pieces well with salt, then toss in the marinade. Marinate for 3-4 hours or overnight.

Preheat a grill to medium-high, about 375°. Oil the grill grate, then add the chicken pieces and cook, covered, until done, 30-35 minutes, flipping occasionally. The marinade burns easily, so keep the chicken away from very direct flame.

Let rest 10-20 minutes, tented with foil, then serve.

The calories and other nutrients absorbed from marinades vary and are difficult to estimate. Variables include the type of food, marinating time and amount of surface area. Therefore, this recipe contains no analysis.

Wine pairing: Relatively delicate seasoning and flavors of the chicken by itself will pair with more wines than when dipped into the tangy sauce. A dry Riesling would work well with the sauce-dipped chicken.

Salsa Verde

1 1/2 lbs tomatillos, shells removed
1 jalapeno, chopped
1/2 bunch of cilantro, chopped
1/2 onion, chopped
2 cloves of garlic, chopped
2 tablespoons lemon or lime juice
Salt to taste
Bring 2 quarts of water to a boil. Add the tomatillos. Boil for about 5-10 minutes or until
the tomatillos get fairly soft and start splitting a bit. Meanwhile, combine all of the other
ingredients except the lemon juice and salt in a mixing bowl. Add the tomatillos right
from the boiling water into the mixing bowl with the other ingredients. Use an immersion
blender (food processor or blender would work fine too) and blend until smooth or the
consistency that you would like. Add lemon/lime juice and salt to taste.
This salsa goes well with many dishes. It can be used as a dip for chips, a topping for meat
or eggs, or even a sauce for enchiladas.
(From Gathering Together's CSA Newsletter -- very tasty!)

Chicken Tomatillo and Chile Soup

Chicken Tomatillo and Chile Soup
Ingredients
6 cups chicken stock
3 cups cooked and shredded chicken
1 cup corn, fresh or frozen
1/4 cup roasted chiles
4 tomatillos, husked and chopped
1 onion, chopped
3 cloves garlic, minced
1 tsp. minced jalapeno
juice of 1 lime
1 tsp. chile powder
1 tsp. ground cumin
1 Tbsp. canola oil
Avocado and cilantro for garnish
Instructions
1. In a large soup pot heat the canola oil over medium heat. Add the onion and garlic, reduce heat to
medium low and cover pot. Sweat the onion and garlic for about 5 minutes or until the onion is
translucent. Add the chile powder and the cumin. Stir. Add the chicken stock, tomatillos, chiles and
jalepeno. Bring mixture to a boil and reduce to a simmer. Simmer for about 15 minutes or until the
tomatillos are soft. Add the corn and stir - cook for about 2 - 3 more minutes.
2. Place some of the shredded chicken in each soup bowl. Ladle soup over chicken and garnish with
avocado and cilantro. Serve
source -  http://www.acommunaltable.com/chicken-tomatillo-and-chile-soup/

Zucchini-Oat Dark Chocolate Chip Cookies

Source -- http://www.verybestbaking.com/recipes/145079/Zucchini-Oat-Dark-Chocolate-Chip-Cookies/detail.aspx

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 cup (1 stick) butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 3/4 teaspoon vanilla extract
• 1 1/2 cups shredded zucchini (1 medium)
• 1 cup quick oats
• 1 cup chopped nuts
• 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

Directions

PREHEAT oven to 350° F. Lightly grease baking sheets.

COMBINE flour, cinnamon and baking soda in small bowl. Beat butter, sugar in large mixer bowl until well combined. Add egg and vanilla extract, beat well. Add zucchini; gradually beat in flour mixture. Stir in oats, nuts and morsels. Drop by rounded teaspoon 2 inches apart onto prepared baking sheets.

BAKE for 9 to 11 minutes or until light golden brown around edges. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Store in tightly covered container at room temperature.