Friday, May 16, 2008

Tastes like a million bucks

This recipe for peanut butter cookies won $1 million in this year's Pillsbury Bake-off. And though I don't really think any recipe is worth $1 million, these are definitely the best peanut butter cookies I've ever had. They have a creamy center. How awesome for the lady who won, huh?

Click here for the recipe.
*Note: I increased the peanut butter and powdered sugar amounts to 3/4 cup each. I found it impossible to make 24 balls with any less than that.


Start the day right

I love breakfast. And what better way to start the day than by combining all the fixins in one easy dish? This breakfast casserole does the trick.

THE RECIPE:
6 c. frozen shredded hashbrowns
2 c. shredded cheddar cheese
3 c. cooked meat, your choice*
8 beaten eggs
3 c. milk
1/4 tsp. salt
1/4 tsp. black pepper
Coat 9x13 pan in nonstick spray. Fill with potatoes, cheese and meat. In a bowl, combine eggs, milk, salt and pepper. Pour over potato mixture. Bake uncovered at 350 degrees for about an hour, or until a knife inserted near center comes out clean.
*I use two or more of the following: cooked and crumbled bacon, cubed or chopped ham, cooked ground sausage.

Wednesday, May 7, 2008

Texas caviar

This salsa-of-sorts is delicious. It gets rave reviews from everyone who tries it. I've decided it's acceptable to eat this for dinner.

THE RECIPE:

1 can each black, pinto and white beans
7 Roma tomatoes, chopped
1 bunch cilantro, chopped (discard stems)
1 bag frozen white corn
Half a red onion, finely diced
1 Anaheim pepper, seeds removed, finely diced
1 pkg. dry Italian dressing (and ingredients to make it)
Juice of 2 limes

Rinse and drain beans. Rinse corn to thaw and mix with beans in large bowl. Add cilantro, tomatoes, onion and pepper. I use a mini-chopper for the onion and pepper. Make dressing according to package directions and add to other ingredients. I use a mini-chopper for the dressing, too, so it's creamy-looking and frothy. Refrigerate salsa so flavors mix. Add lime juice before serving.

By the way, Anaheim peppers are supposedly less spicy than jalapenos, but I've substituted a jalapeno in this recipe and haven't noticed a difference.