Mushroom Stuffed Brie

1/2 c. minced onion
2 T. Butter
1/2 lb. mushrooms chopped
1 T. white cooking wine
salt and pepper to taste
puff pastry sheet
14-17 oz brie wheel
egg

Saute onions and butter until soft. Add mushrooms, sherry, salt and pepper. cook on med/high until liquid is all evaporated. remove from pan and let cool.

Roll out puff pastry. Cut Brie wheel horizontally. put one half of brie in center of pastry. pile the mushroom mix on the half of brie. top with the other half of brie. Wrap the puff pastry around the brie/mush mix and press together at top. brush with egg wash.

Chill in the fridge for 30 min or over night. Bake at 450 for 20 min. let sand for 10 - 15 min.

Peanut Butter Chocolate Chip Cookies

Ok So these cookies are AMAZING! I got the recipe from the sisters cafe a bout a week or so ago and I have already made them twice. Yeah not great for the LB's but whatever.

Ultimate Peanut Butter Cookies

1 ¼ cup flour
¾ tsp baking soda
½ tsp baking powder
¼ salt
½ cup butter, softened
1 cup peanut butter
¾ cup sugar
½ cup firmly packed light brown sugar
1 large egg
1 Tbsp milk
1 tsp vanilla
½ cup peanut butter chips
½ cup chocolate chips
Sugar in a bowl for dipping
Preheat oven 350 degrees
In a large bowl, combine the flour, the baking soda, and the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips and chocolate chips. Drop Tbsp size rounded cookie dough into bowl of sugar to coat. Place onungreased cookie sheet leaving several inches between for expansion. Slightly flatten cookies with back of spatula. Bake for 10-12 minutes. The cookies will look underdone. ** I know all ovens are different but I bake mine at 340 for 9-10 minutes. So yummy!!

homemade play dough

This is not food, but it's a recipe and so so fun!!

1 C. Water
1t. food coloring ( I did 10 drops for pink)
1 T. oil

* mix in a sauce pan over med heat. once mixed, add:

1 c. Four
1/4 c. salt
2 T. cream of Tartar


*mix together with a wooden spoon over med heat until it thickens to form a big ball!!

PW's Butter Chicken

Serves 4: pic is from pioneer woman
* 4 pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)
* 5 cloves Garlic, Minced
* 1 teaspoon Salt
* ½ teaspoons Black Pepper
* ½ teaspoons Cayenne Pepper
* ¼ teaspoons Ground Coriander
* ¼ teaspoons Cumin
* ¼ teaspoons Cardamom
* 1 whole Lime, Juiced
* 1 whole Onion, Diced
* ¼ cups Butter
* 1 can (14.5 Oz. Can) Tomato Sauce
* 1 can (14.5 Oz. Can) Petite Diced Tomatoes
* 1 pint Whipping Cream
* 1 bunch Chopped Cilantro, to taste
* 2 cups Basmati Rice (or However Much You Want)

Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I have used light cream or half-and-half also) and cilantro just before serving over Basmati rice.

Note: this is a little spicy, but you can cut back on the cayenne if you want.

Cool Cucumber Salad

4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
1/4 cup white sugar
1 tablespoon dried dill, or to taste

Directions

Peal and thinly slice cucumbers and put them in a bowl. Sprinkle the cucumbers with about 1/2 - 1 tsp. of salt. Let sit for at least 30 minutes with some kind of a weight on top. This helps bring the "water" out of the cucumber which gives a better texture and flavor. Pour out the excess water. Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

pioneer woman's artichoke pasta sauce

I DIED over how good it was. so so good!!! And very easy and quick!! I used fettuccine, which I like better. I also didn't put chives, I put dried parsley while the sauce was cooking. I also added a pinch of red chili flakes and a little garlic powder when tasting at end. I diced up my artichokes becasue I didn't want one big bite of it, I wanted it throughout the sauce. The pic of this is Pioneer woman's, I will get an original when I make it again, I ate it too fast!!
Here is the link http://thepioneerwoman.com/cooking/2009/10/wednesday-night-dinner-spaghetti-with-artichoke-hearts-and-tomatoes/



* 2 Tablespoons Olive Oil
* 2 Tablespoons Butter
* 3 cloves Garlic, Minced
* ½ whole Medium Onion, Finely Diced
* 1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
* 1 can Diced Tomatoes With Juice (14.5 Oz.)
* 1 cup Heavy Cream
* ½ cups Chicken Broth (More As Needed)
* ½ teaspoons Nutmeg
* Salt And Pepper, to taste
* 1 pound Thin Spaghetti
* 1 cup Parmesan Cheese, Freshly Grated
* 2 Tablespoons Fresh Chives (or Other Herbs) Chopped

Preparation Instructions

Cook spaghetti till al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

I served this with sauteed zucchini and my FAVORITE bread my french bread

weelicious zuchinni muffins

I made these this morning and YUM!! I got the recipe from weelicious.com. I love that site!

1 Cup All Purpose Flour
1 Cup Whole Wheat Flour
1 Tsp Cinnamon
1/2 Tsp Baking Soda
2 Tsp Baking Powder
1/2 Tsp Salt
2 Eggs, whisked
1 Tsp Vanilla
1/3 Cup Vegetable or Canola Oil
2/3 Cup Agave Nectar
1 1/2 Cups Zucchini, shredded (about 2 small zucchini)

1. Preheat oven to 350 degrees.
2. Place the first 6 ingredients in a large bowl and whisk to combine.
3. Place the remaining ingredients in a separate bowl and whisk to combine.
4. Pour the wet ingredients into the flour mixture and stir just until the ingredients are combined.
5. Pour the zucchini mixture into large or small muffins cups (I like to use a small ice cream scooper to make spooning into the muffin cups easier).
6. Bake 15 minutes for small muffins and 20 minutes for large ones.
7. Cool and serve.