Saturday, March 5, 2011

Flourless Peanut Butter-Chocolate Chip Cookies

Flourless Peanut Butter-Chocolate Chip Cookies
Flourless Peanut Butter Chocolate

·         1 cup creamy peanut butter
·         3/4 cup sugar
·         1 large egg
·         1/2 teaspoon baking soda
·         1/4 teaspoon salt
·         1 cup semisweet chocolate morsels
·         Parchment paper
1. Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels.
2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.
3. Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.

Slow Cooking Chicken Cacciatore

Makes: 6 servings
Prep: 25 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)

·         1/3 cup all-purpose flour
·         3 1/2 to 4 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
·         2 tablespoons olive oil
·         2 cups thinly sliced fresh cremini and/or button mushrooms
·         1 14.5-ounce can diced tomatoes, drained
·         1 1/4 cups chopped green sweet pepper (1 large)
·         1 cup chopped onion (1 large)
·         1 cup chopped carrots (2 medium) 
·         1/2 cup  I use  Chicken broth but you can use white wine
·         1/2 teaspoon salt
·         1/2 teaspoon ground black pepper
·         2 tablespoons snipped fresh basil
·         2 tablespoons snipped fresh Italian (flat-leaf) parsley
·         1 teaspoon fresh thyme leaves
1. Place flour in a plastic bag. Add chicken pieces, a few at a time, shaking to coat. In an extra-large nonstick skillet, heat oil over medium-high heat. Cook chicken, half at a time if necessary, in hot oil about 12 minutes or until browned, turning occasionally. Transfer chicken to a 5- to 6-quart slow cooker.
2. Add mushrooms to skillet; cook and stir over medium-high heat for 3 minutes. Transfer mushrooms to cooker. Add drained tomatoes, sweet pepper, onion, carrots, wine, salt, and pepper to mixture in cooker.
3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Before serving, stir in basil, parsley, and thyme.
Nutrition Facts
·         Servings Per Recipe 6 servings
·         Calories310,
·         Total Fat (g)8,
·         Saturated Fat (g)2,
·         Monounsaturated Fat (g)4,
·         Polyunsaturated Fat (g)1,
·         Cholesterol (mg)110,
·         Sodium (mg)445,
·         Carbohydrate (g)16,
·         Total Sugar (g)6,
·         Fiber (g)3,
·         Protein (g)38,
·         Vitamin C (DV%)55,
·         Percent Daily Values are based on a 2,000 calorie diet

I'mmmmmmmmm Back

I'm Back,  I have been sick for a little while, but I am back. I am still suffering from a bad case of hayfever, but I am going to post. I hate spring, I have asthma, and for the next few months for me at least it is hell on earth. I am severly allergic to pollen tree, grass, ragweed and goldenrod. My whole face is swollen and my throat. The worse part of  this is I love flowers and I love to garden too. I am going to make the most of this.
I am having a lot of trouble with asthma and it has kept me down for a while, but I am going to get back up.