Flourless Peanut Butter Cookies

My son is getting off the school bus this afternoon with two of his friends. One is a lovely, little girl who has celiac disease. For those not familiar with celiac disease, sufferers cannot tolerate gluten.

Most Friday afternoons, my little man looks forward to a homebaked treat. Let's face it nothing beats milk and cookies after a tough week of reading, writing and arithmetic. Now, I can't let him down. But, I also don't want this little girl to feel left out.

After searching for a flourless cookie recipes, I came across several for flourless peanut butter cookies. This one is adapted from one that I found here.

Flourless Peanut Butter Cookies

• 1 1/2 cups powdered sugar
• 1 cup creamy all natural peanut butter (I used Teddy Smooth Old Fashioned All Natural Peanut Butter
• 1 egg
• 1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Mix all ingredients in a bowl. Form a log (about 1 1/2 inches in diameter) with the dough. Cut dough into 1/4 inch slices. Place on ungreased baking sheet. Baked for 10 minutes or edges are lightly browned. Makes approximately 24 cookies.

Slow Cooker Kielbasa and Sauerkraut

It doesn't get any easier than this recipe. All you need is three ingredients and a slow cooker. I tend to serve this with hot buttered noodles.


Ingredients

• 1 can (14 ounces) sauerkraut, drained and well rinsed
• 1 pound kielbasa, cut into 2 inch slices
• 12 ounces beer

Directions

Place sauerkraut and kielbasa in the slow cooker. Pour in beer. Cook on low for 7-8 hours.

For more Slow Cooking Thursday recipes, head over to Diary of a Stay at Home Mom.

Eggplant Dip

This incredibly simple dip is ideal for a casual get-together. I serve it with pita bread. It's also delicious with assorted crackers and crusty breads.

Eggplant Dip

• 1 large eggplant
• 1 medium onion finely chopped
• 3 cloves garlic crushed and finely chopped
• 3 tablespoons chopped flat parsley
• 1/4 cup olive oil
• Juice of one fresh squeezed lemon, more if needed
• Salt and white pepper

Directions

Preheat oven to 375. Bake eggplant for 30 minutes, or until soft and skin burned.Remove eggplant and cool slightly. Peel of skin and chop flesh roughly.

In a food processor combine eggplant flesh and all ingredients. Process until preparation became smooth and creamy. Refrigerate for 4-5 hours or overnight.

Try some of the other great recipes at:

Tasty Tuesday hosted at Balancing Bedlam and Beauty

Brown Sugar Icebox Cookies

I don't remember which magazine I clipped this recipe out of. My best guess is Cooking Light. Anyhow, there is nothing better than be less than twenty minutes away from fresh baked homemade cookies at any given moment. There is always a least one log of these in my freezer at any given time.

Brown Sugar Icebox Cookies
Makes 24 cookies

Ingredients

• 1 cup all-pupose flour
• 1/4 teaspoon baking soda
• 1/8 salt
• 1/4 cup butter or stick margarine, softened
• 2/3 cup packed brown sugar
• 1 large egg white
• cooking spray

Directions

1. Combine first 3 ingredients in a bowl, and set aside. Beat margarine at medium speed of a mixer until light and fluffy. Gradually add sugar, beating at medium speed of a mixer until well-blended. Add vanilla and egg white, and beat well. Add flour mixture, and stir until well-blended. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper; freeze 3 hours or up to one month.

2. To serve, preheat oven to 350°.

3. Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove from pan; cool on wire racks.

For more Freezer Friday Recipes, click here.

Creamy Slow Cooker Chicken

This is one of those super easy meals. Like most slow cooker recipes, this one allows us to have a relaxed family dinner any night of the week. Plus, my seven year old loves it.

Creamy Slow Cooker Chicken

Ingredients

• 3 pounds chicken pieces
• 1 can (10 1/2 oz.) condensed cream of chicken soup
• 1 can (10 1/2 oz.) condensed cream of mushroom soup
• 1 can (4 ounces) mushroom pieces, drained
• 1 bell pepper, sliced
• 1 onion, sliced
• Dash salt, pepper & garlic powder
• 1/2 c. white wine

Directions

Wash and dry chicken pieces. Place in crockpot. Combine remaining ingredients and pour over chicken. Cook on low for 6-7 hours or on high for 3-4 hours. Serve with noodles or rice.

For more Slow Cooking Thursday recipes click here.

Mediterranean Barley

Barley is one of those underutilized pantry staples. I actually prefer the creamy nutty flavor of barley to that of rice. I decided to experiment with the classic mediterranean flavor combination of spinach, feta and garlic. This was the resulting side dish.

Mediterranean Barley

Ingredients

• 1 tablespoon butter
• 1 onion (chopped)
• 1 clove garlic (chopped)
• 1 cup pearled barley
• 1/2 cup wine
• 2 cups stock (vegetable or chicken or...)
• 1 10 ounce package frozen spinach, thawed
• 1/2 cup parmigiano-reggiano
• salt and pepper to taste

Directions

1. Melt the butter in large sauce pan. Add onions and saute until softened, about 2-3 minutes.

2. Add the garlic and saute until fragrant, about 1 minute.4. Add barley toss to coat with the butter.

3. Add wine and stir until evaporated. Add 1/2 cup of stock at a time and stir until evaporated, adding the spinach with the last 1/2 cup of stock.

4. Add feta, salt and pepper and stir.

Chocolate Chip Scones...Yum

A chocolate chip scone is one of my favorites indulgences. There is something about enjoying a good cup of coffee and and rich scone that I find irresistible.

Chocolate Chip Scones

Makes 16 Scones.

Ingredients

• 2 1/2 cups all-purpose flour

• 2 tablespoons sugar

• 4 teaspoons baking powder

• 1/4 teaspoon salt

• 1/3 cup butter, cut into pieces

• 3/4 cup whipping cream

• 2 beaten eggs

• 1/2 cup chocolate chips

• Milk

• Sugar

Directions

1. Preheat oven to 400 degrees. In a medium mixing bowl stir together flour, 2 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of dry mixture. Add whipping cream, eggs, and chocolate chips all at once. Using a fork, stir just until moistened.

2. Turn dough out onto a lightly floured surface. Quickly knead dough by folding and pressing dough gently for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square. Cut dough into 16 squares.

3. Place scones 1 inch apart on an ungreased baking sheet. Brush scones with milk and sprinkle with sugar. Bake for 12 to 14 minutes or until golden. Remove scones from baking sheet and serve warm.

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