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 375 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.

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.

Primo pasta

This pasta bake is so darn easy. It tastes good, and it's quite healthy. It's a great way to get some spinach in your diet.

THE RECIPE:

15 ounces spaghetti sauce
8 ounces rotini noodles, cooked and drained (I use either the colored veggie noodles or whole wheat)
3/4 c. sour cream
5 ounces frozen chopped spinach, thawed and drained (you could always try fresh)
1/4 c. grated Parmesan

Heat oven to 375 degrees. Spoon mixed ingredients into 9 x 13 pan. Bake for 25 minutes.

Putting the "pea" in "peanut"

If you ever need a unique side dish, this pea and peanut salad is a good one. It's got a fresh, savory flavor. You could put individual servings on romaine lettuce leaves for extra appeal.

THE RECIPE:

8 slices bacon, cooked and crumbled
10 ounces frozen petite peas, thawed
4 stalks celery, finely chopped
1 small onion, finely chopped (about 1/3 cup)
1 1/2 c. roasted, salted peanuts
1/2 c. mayonnaise
1/2 c. sour cream or plain yogurt
1 T. lemon juice
1/8 tsp. cayenne pepper (optional)

Combine ingredients. Makes 8 servings.

My Thai

This recipe for Thai chicken and noodles is so very, very yummy. I wouldn't feel bad about making it every week. Joe says he loves the way it smells when it is cooking. It is easy to make because the prime ingredient for the sauce is pre-made salad dressing. We have made it several times for guests, and everyone raves about it.

THE RECIPE:

1 c. Asian sesame and ginger salad dressing*
2 chicken breast halves, cut up
2 Tbsp. peanut butter
1 Tbsp. honey
Ground red pepper to taste (I just do a couple of shakes)
8 ounces thin spaghetti, cooked
3/4 c. shredded carrot
3/4 c. chopped green onion
1/4 c. chopped cilantro

Mix dressing, peanut butter, honey and pepper in small bowl; set aside. Cook chicken in skillet. Add sauce, carrots and green onions. Mix thoroughly, then toss with spaghetti and cilantro. Makes 4 servings.

*I used to use Good Seasons dressing, but now I can't find it, so I use Kraft's Asian dressing.

Hankering for Cafe Rio?

Well, I guess you could always go to Cafe Rio. But if you want to stay home and still enjoy the masterful taste of sweet pork, here's the recipe. It's so darn easy for something so rewarding. You've also got to make the avocado-ranch dressing. Feel free to make a burrito or toss it all in a salad. Yum!

THE RECIPE:

2 lbs. pork roast (I used center-cut pork loin roast)
1 1/2 c. salsa (I used Pace picante sauce)
1 1/2 c. brown sugar

Place roast in slow cooker. Mix salsa and brown sugar, and pour over roast. Cook on high for 6 hours or low for 10 hours. Shred pork.

1 avocado
Handful cilantro
2 Tbsp. lemon juice
2 Tbsp. lime juice
1 jalapeno, seeds and membranes removed
1/4 c. sour cream
1/4 c. mayonnaise
Half a packet of dry ranch dressing mix
Milk for thinning to desired consistency

Mix ingredients in a blender. Refrigerate before using so flavors can mix.