Peanut Butter Snicker Cookies

I got this recipe from http://www.wearenotmartha.com/. Such a fabulous recipe! Great to take to work functions or just to make as a snack for yourself! Best of all, there is no raw egg, so it is perfectly safe to eat the dough raw!

The Ingredients

• 1 3/4 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick of butter (I use unsalted)
• 1/2 cup creamy peanut butter
• 1/4 cup honey
• 1 tablespoon milk
• 24 mini snicker bars

The Process

1. Combine flour, sugar, baking soda, salt
2. Add butter and peanut butter
3. Beat in honey and milk
4. Spoon 1 tablespoon dough onto cookie sheet.
5. Place one of the Snicker minis in the middle.
6. Wrap dough around Snicker mini and form a ball.
7. Continue with rest of dough
8. Bake at 350 degrees for 15 minutes.

Winter Minestrone

This is a very hearty soup sure to warm you up on a cold winter's day.

The Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, choppped
• 3 ounces thinly sliced pancetta, coarsely chopped
• 2 garlic cloves, minced
• 1 bag of spinach in salad section of grocery store, coarsely chopped
• 1 russet potato, peeled and cubed
• 1 (14.5 oz) can diced tomatoes
• 1 fresh rosemary sprig
• 1 (15 oz) can cannellini beans, drained and rinsed
• 2 (14 oz) cans low-sodium beef broth
• 1 oz piece Parmesean cheese rind
• 2 tablespoons chopped fresh Italian parsley leaves
• Salt and pepper

The Process

1. Heat the oil in a heavy large pot over medium heat.
2. Add onion, celery, pancetta, and garlic.
3. Saute until the onion is translucent, about 10 min.
4. Add the spinach and potato. Saute for 2 min.
5. Add the tomatoes and rosemary sprig.
6. Simmer until the spinach is wilted and the tomatoes break down, about 10 min.
7. Meanwhile, in a food processor, blend 3/4 cup of the beans with 1/4 cup of the beef broth until almost smooth.
8. Add the pureed bean mixture, remaining broth, and Parmesean cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally.
9. Stir in the whole beans and parsley.
10. Simmer until the beans are heated through and the soup is thick, about 2 min.
11. Season with salt and pepper.
12. Discard Parmesean rind nd the rosemary sprig (the leaves will have fallen off the stem)
13. Serve!

Recipe from FoodNetwork.com/ Modified by N. Conrad

Spicy Tomato Soup

When you think of tomato soup, what usually comes to mind is an orange-reddish tomato liquid. This soup is completely different and will change your mind about tomato soup if it isn't quite your thing. It is very hearty and full of great surprises you would have never thought would be in a tomoato soup. This is also a quick and easy recipe!

The Ingredients

• 3 tablespoons olive oil
• 2 carrots, peeled and chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 (26oz) jar marinara sauce
• 2 (14 oz) cans chicken broth
• 1 (15 oz can) cannellini beans, drained and rinsed
• 1/2 teaspoon red pepper flakes
• 1/2 cup Ditalini pasta
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

The Process

1. Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft - about 2 minutes.
2. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper.
3. Simmer for 10 minutes.
4. Serve.

Recipe from the Food Network. com/Modified slightly by N. Conrad

EASY and DELICIOUS Rosemary Chicken

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons olive oil
• 1 teaspoon seasoning salt
• 1 and 1/2 teaspoon salt free Cajun seasoning
• 1 teaspoon fresh rosemary
• 1 onion, finely diced

The Process

1. Preheat oven to 350.
2. Place cicken breasts in 9x13 inch glass baking dish with a cover.
3. Add oil, salt, and Cajun seasoning.
4. Mix with your hands until the chicken pieces are evenly coated.
5. If using fresh rosemary, chop and sprinkle over cihcken. If using dried rosemary, crush with ands and sprinkle over chicken.
6. Using your hands agian, mix together coating chicken evenly.
7. Lay diced onions on top of chicken.
8. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through, about 25-30 min.

Recipe taken from allrecipes.com.

Stuffed Grilled Pork Chops

My husband found this recipe and while some of the ingredients sound odd - go with it. These are some of the best pork chops I have ever tasted! A lot of work, though. Read directions carefully.

Ingredients

• 4 double thick bone-in loin end pork chops
• 1 cup salt
• 1 cup brown sugar
• 1 tablespoon black peppercorns
• 1 tablespoon mustard powder
• 2 cups cider vinegar, heated
• 1 pound ice cubes
• 1 and 1/2 cups cornbread, crumbled
• 1/4 cup walnuts, roughly chopped
• 1/4 cup dried cherries, halved
• 1/4 cup buttermilk
• 1/2 teaspoon ground pepper
• 2 tablespoons fresh sage, thinly sliced
• 1/2 teaspoon kosher salt

The Process

1. In a LARGE plastic container or one of your choice put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve.
2. Let mixture sit for 5-10 min. to develop flavor.
3. Add ice cubes and shake to melt most of the ice.
4. Add chops and cover with brine.
5. Refrigerate for 2 hours.
6. Remove the chops from the container and rinse.
7. Cut horizontal pockets in each pork chop for stuffing.
8. Combine the rest of the ingredients and put into piping bag that is not fitted with a tip. My husband does not use the piping bag. He just uses his hands.
9. Pipe each chop full with cornbread mixture.
10. Grill chops on medium-high for 6 min. on each side.
11. Turn each chop 45 degrees after 3 minutes to mark.

This recipe was take from the Food Network website, courtesy of Alton Brown

Leek Potato Soup

Ingredients

• 1 pound leeks, cleaned and dark green sectionals removed approx. 4-5 medium
• 3 tablespoons unsalted butter
• Heavy pinch of kosher salt, plus additional for seasoning
• Approx. 3 small Yukon gold potatoes, peeled and diced small
• 1 quart vegetable broth
• 1 cup heavy cream
• 1 cup buttermilk
• 1/2 teaspoon white pepper
• 1 tablespoon snipped cloves

The Process

1. Chop the leeks into small pieces
2. In a 6 quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and seat for 5 minutes.
3. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
4. Add the potatoes and the vegetable broth, increase the heat to medium-high and bring to a boil.
5. Reduce heat to low, cover, and gently simmer until the potatoes are soft, approx. 45 min.
6. Turn off the heat and puree the mixture with a immersion blender until smooth.
7. Stir in the heavy cream, buttermilk, and white pepper.
8. Taste and adjust seasoning if desired. Spring with chives and serve immediately OR chill and serve cold.

Recipe from Food Network website, courtesy Alton Brown