Chocolate Peanut Butter Cookies

I have been loving peanut butter a lot lately. I saw these delicious looking cookies on Picky Palates recipe blog and thought how great chocolate and peanut butter. Could you ask for more. They turned out super yummy.

Peanut Butter Cookie:

1 c. peanut butter

1 c. sugar

1 egg

Mix together in a bowl.

Chocolate Chocolate Chip Cookies:

2 sticks softened butter

1 c. sugar

3/4 c. brown sugar

2 eggs

1 tsp. vanilla extract

1 3/4 c. flour

1 1/4 cup cocoa powder

2 tsp. baking soda

1/4 tsp. salt

1 c. chocolate chips

Preheat oven to 350 degrees. Cream butter and sugars. Add eggs and vanilla. Mix flour, cocoa, soda and salt in separate bowl. Combine with wet. Add chips.

Take a tablespoon of each cookie dough and press together. Bake 9-11 mins.

For anyone who has had Paradise Bakery black and white chippers the chocolate part of the cookie tastes just like them. She also makes just the chocolate cookie with white chocolate chips to re create the yummy black and white chippers from Paradise. Try it out both ways. You won't regret it.

Blackberry Cream Cheese Muffins

Once again another delicious Picky Palate recipe. I had company this past week and wanted to make some muffins and saw this recipe. It was absolutely delicious and one for my recipe file.

10 oz. fresh blackberries

2 Tbsp. sugar

1 stick softened butter

8 oz. cream cheese, softened

1 c. sugar

1 Tbsp. orange zest

2 eggs

1 tsp. vanilla extract

1 c. flour

3/4 c. whole wheat flour

1 tsp. baking powder

1/2 tsp. baking soda

1/8 tsp. salt

1/3 c. heavy cream

Heaping 1/4 c. powder sugar

1 tsp. milk

Preheat oven to 350 degrees. Place blackberries and 2 Tbsp. of sugar in bowl and stir. Set aside. Mix butter, cream cheese, sugar and orange zest. Slowly beat in eggs and vanilla until combined. Place flour, whole wheat flour, baking powder, baking soda, and salt in another bowl. Add half of flour mix, then half of heavy cream, flour and cream to butter mix. Spray 24 muffin cups. Fill about 3/4 full of batter. Press 3-4 blackberries into top of unbaked muffin. Reserve any berry juice for drizzle. Bake 18-23 minutes or until golden brown. Mix berry juice, powder sugar and milk. Drizzle over tops of muffins.

Egg and Avocado Sandwich

I saw this recipe once again on Picky Palate. It is so easy though and so yummy. All you do is scramble some eggs and melt some cheese in them. Then toast your bread. Once the eggs are done put it on your bread and slice some avocado to put on top. It is very delicious and a great way to start the day.

Gooey Marshmallow Chocolate Chip Pancakes

Well here is another delicious Picky Palate recipe. I know I have been in the mood for pancakes this week. These are every bit as delicious and a lot sweeter then the blueberry ones. Tyler said they tasted like smores. It is a must try.

4 Tbsp. butter-melted

1/2c. half and half

1/2 c. milk

2 eggs

1 1/4 c. whole wheat flour

2 Tbsp. sugar

3 tsp. baking powder

1/2 tsp. salt

3/4 c. chocolate chips

1 c. mini marshmallows

Combine butter, half and half, milk and eggs in medium bowl. Stir. Add flour, sugar, baking powder and salt. Stir in chocolate chips and marshmallows. Cook on hot griddle.

Healthy Blueberry Pancakes

I found yet another delicious recipe on Picky Palate blog.  I made it the other night for dinner actually and fell in love.  Tyler even loved them.  I made the homemade buttermilk syrup to top them with and they were to die for.  Try them out and don't let the Healthy part fool you. 

3/4 c. whole wheat flour

1/4 c. flax seed

1 tsp. sugar

1/8 tsp. cinnamon

1/8 tsp. nutmeg

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 egg

1 c. buttermilk

2 Tbsp. oil

3/4 c. frozen blueberries

Mix flour, flax seed, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.  Mix in egg, buttermilk, and oil.  Stir in blueberries.  Cook on hot griddle.  

Cafe Rio Salads

Anyone who has never had a Cafe Rio salad I am sorry but they are the best and I was able to get some of the recipes to recreate this amazing dish.  Following are the dressing recipe, rice and of course the sweet pork.  I am not a huge fan of pork but one taste of this and you will be hooked.  I made it the other day for my family and forgot to take pictures.  My family loved it.  Thanks to Shawna for the sweet pork recipe, Aria for the dressing recipe and I found the rice part on line.  

So here we go.  

Sweet Pork

2 1/2 lbs of pork roast (not butt or shoulder)

2/3 c. water

1/8 tsp. garlic salt

1/8 tsp. salt

1/8 tsp. pepper

1  14 oz. can green enchilada sauce 

1 c. brown sugar 

Mix water and seasonings together and pour into crock pot.  Sprinkle roast with some salt and pepper and sear in hot frying pan on all sides.  Place in crock pot and cook on high for 4 hours or low 8-10 hours.  Shred pork and stir in enchilada sauce and brown sugar.  Cook for 30-60 mins more or until sugar is dissolved.  

Tomatillo Dressing

2 packages Hidden Valley Buttermilk Ranch dressing

2 c. buttermilk

2 c. mayo

2-4 tomatillos

1-2 garlic cloves, minced

1 bunch of cilantro

1 tsp. lime juice

1-2 small jalapenos, seeds removed

Blend ingredients together in a blender.  Add additional mayo if dressing is to thin. I added a little more but it does thicken up a little bit once you refrigerate it.    Keep refrigerated.  

Lime Cilantro Rice

2 Tbsp. oil

4 c. long grain rice

6 c. water

1 bunch cilantro, finely chopped

juice of 2 limes

2 tsp. crushed garlic

Heat oil in a large skillet.  Add rice, cilantro and garlic.  Saute for 3-5 mins. stirring frequently.  Add water and lime juice.  Bring to a boil.  Reduce heat and simmer until all liquid is absorbed by rice (about 20 mins.)

To assemble salads I buy the uncooked tortillas and cook them up.  You can also buy flour tortilla shells.  Warm up some canned pinto beans and put the sweet pork, beans and rice on the bottom.  Top with salad.  Add guacamole and sour cream if desired and top with the tomatillo dressing.  Enjoy and let me know what you think. 

Chicken Burger with Roasted Poblano and onion

My mom saw this recipe on the Today Show.  It is a Martha Stewart recipe and it is delicious. Not to mention pretty healthy.  What makes this is the poblano and onion mixture that goes on top.  It is oh so good. 

1 poblano chile

4 tsps. vegetable oil

1 large white onion, halved and thinly sliced

salt and pepper

1 1/4 pounds ground chicken breast (yes they have ground chicken breast)

4 slices of cheddar cheese

butter

4 whole wheat burger buns, split

1.  Over a low gas flame or under the broiler, roast chile until charred, about 6 mins., turning frequently.  Place in a bowl and cover bowl tightly with plastic wrap.  Let chile steam 20 mins. then rub with a paper towel to remove skin.  Remove stem and seeds.  Slice chile into  2 inch strips and return to bowl. 

2. In a large skillet, heat 2 tsps. of oil over medium high heat.  Add onion and season with salt and pepper.  Cook until onion is soft and translucent, about 10 mins.  Add onion to bowl with chile and stir to combine. 

3. Form ground chicken into four patties and season with salt and pepper.  ( I also seasoned with garlic salt and cayene in the meat) Heat large non stick skillet or pan.  Add 2 tsps. of oil.  Cook burgers until done.  The last minute or two put on sliced cheese and allow to melt.  

4. Meanwhile put oven on broil.  Butter inside of buns and place on baking sheet buttered side up.  Toast under broiler.  Place burger on buns and top with onion and chile mixture.  

Enjoy!