OK so we had a tough workout at Stroller Fit this morning and thought it best to come home and bake cookies! I had a bunch of leftover peanuts and these cookies used them all up!
Triple Play Peanut Butter Cookies
1 cup butter -- very soft
1 cup dark brown sugar -- (8oz)
1 cup sugar -- (7 oz)
1 1/4 cups peanut butter -- (11 7/8 oz)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 2/3 cups flour -- (11 1/4 oz)
1 1/4 cups chopped dry roasted salted peanuts -- (6 1/4 oz)
1 1/3 cups peanut butter chips or chocolate chips -- (8 oz)
Preheat oven to 350°. Line baking sheets with parchment.
Cream butter, sugars, peanut butter, vanilla, baking powder, baking soda, and salt.
Add eggs one at a time. Stir in the flour, nuts, and chips.
Drop by tablespoonfuls(or use a 1/2in ice cream scoop) onto prepared sheets. Bake for 12-14 minutes, until set and brown around the edges. Remove from oven and cool on pan 5 minutes before transferring to wire racks to cool.
Makes about three dozen very hefty cookies
We quickly drove to Dan's office and dropped the whole load off! Kate slept most of the drive home but was up and ready to cook once we got home. I am trying a new recipe for dinner. I figure it can't fail since most of the ingredientss are things Dan loves (three kinds of cheese, beef, pasta, oh and did I mention three kinds of cheese?)
Kate was a HUGE help....
Here is the recipe....(my notes are at the bottom)
Beef and Cheese Manicotti
Recipe courtesy Giada De Laurentiis
4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti (I used large shells so I could spread out the portions)
1 (15-ounce) container whole-milk ricotta(I used low fat)
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce (I used more-we like marinara sauce)
2 tablespoons butter, cut into pieces
Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
Preheat the oven to 350 degrees F.
Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.
Notes: I am making recipes that I can split up and freeze so that Dan has something to eat while we are in Idaho. For this dish I made 2 8X8caserole dishes with 8 stuffed shells each and two individual size portions with 4 stuffed shells each. I was able to use all of the "stuffing" but I did have some shells leftover. I also needed more marinara sauce to cover all the dishes (I think 2 jars would not be over doing it).
Our day truly began with lunch at 
%20003.jpg)
%20002.jpg)
