This is another recipe that has found its way into my recipe folder, but I’m not sure of the origins. After having done so much baking over the past four or five weeks, I was out of sugar, so I substituted honey in this recipe, and since it’s a primarily savory dish, I don’t think it made a significant impact. The peanut butter offers a nice sweetness to the broccoli, and I liked it warm and cold as I was reheating it last week.
Thai-Style Broccoli Salad
1/4 c chunky peanut butter
2 Tbsp sugar
1 1/2 Tbsp hot water
1 Tbsp lime juice
1 Tbsp soy sauce
1 1/2 tsp sesame oil
1/2 tsp red pepper flakes
2 Tbsp canola oil
3 c fresh broccoli florets
1/2 c red bell pepper, julienned
1/2 c thinly sliced onion
1 clove garlic, minced
1/4 c chopped peanuts
In a small bowl, combine the peanut butter, sugar, water, lime juice, soy sauce, sesame oil, and pepper flakes. Whisk until blended and set aside.
Heat vegetable oil over medium high in a large skillet or wok. Add the broccoli, bell pepper, onions, and garlic. Stir fry for 4 minutes or until vegetables are just tender crisp.
Remove from heat and stir in the peanut butter mixture. Toss well to combine, sprinkle on chopped peanuts and serve hot or at room temperature.
In addition to the six-in-one oatmeal cookies I made a few days ago, I found this monster batch of monster cookies and it seemed like a great way to use up a lot of things in my house — brown sugar, eggs, m & ms, etc. — and it seemed like a great recipe to keep ready to bake. I don’t know anyone who doesn’t love a monster cookie — unless they have a peanut allergy. This monster batch of monster cookies also came from the Moss Heaven cookbook.
2 lbs brown sugar
4 c sugar
1 lb butter or margarine
8 tsp baking soda
1/4 c vanilla
Cream the above together in a large roaster pan.
1 lb M&Ms
1 lb chocolate chips
3 lb peanut butter
Mix in, with a wooden spoon. Add:
18 c oatmeal
Mix in with your hands. Bake on an ungreased cookie sheet at 350 degrees. To make monster cookies, drop with an ice cream scoop and bake for 15-20 minutes. To make normal size cookies, drop from a tablespoon and bake 10-12 minutes.
Being from the Midwest, there is no doubt that the weather is a frequent discussion item. We joke, but ti’s pretty easy to talk about rain, or the need for rain, or how the crops are doing, or if snow is expected, among other things. One such type of weather is the blizzard. For those of you unfamiliar with the blizzard, it’s a combination of snowfall and wind in a way that makes visibility challenging, and often times resulting in the cancellation of classes, church, or community gatherings. So, when I came across this recipe for Blizzard Bars in the From Minnesota with Love cookbook, I knew I wanted to make it.
1 c butter, softened
1 c brown sugar
1/2 c sugar
4 c rolled oats
1 tsp vanilla
6 oz chocolate chips
3/4 c peanut butter
1 tsp vanilla
Heat oven to 350 degrees. Mix all bar ingredients until crumbly; press into 15x10x1 inch pan. Bake 10 to 12 minutes; cool. Heat frosting ingredients in double boiler over hot water until chips are melted. Spread over bars; cut into squares.
I’ve been eyeing this recipe for awhile now and looking for the time I wanted to execute it. Even better, the idea of mixing together a dessert in a food processor was too exciting to not try and do, so one weekend morning I decided to take the plunge. This is another fall recipe I’ve pulled from the Savoring the Seasons cookbook that I love so much.
The bar flavor turned out really tasty. I think presentation has a little to be desired, but I’m sure that will improve on the second or third time around making them.
When the end of Halloween came, I found myself with a number of fun-size Snicker bars hanging out at my house. I could eat them myself or bring them into work, but it also seemed like a good chance to use them for baking. I had friends who were moving, family driving through to see other family members, and an election to celebrate being over. This recipe seemed like a sure-bet for some post-Halloween deliciousness. It’s from our family cookbook, and is another one submitted by a cousin of mine. On election night, it was the perfect slightly labor intensive cookie to put together while watching the results come in.
Snickers Candy Bar Cookies
1 c margarine or butter
1 c sugar
3 c flour
1 c peanut butter
1 c brown sugar
2 tsp vanilla
1 tsp baking powder
60 snicker or milky way miniatures, or 10 regular bars, cut into 1″ pieces, or funsize bars, but into 4 pieces
Mix together all ingredients except candy bars. For each cookie, shape dough around candy piece, forming a ball. Bake at 350 degrees for 10 to 12 minutes or until lightly brown. Cool and then drizzle with chocolate glaze: Combine 1 c powdered sugar and 2 Tbsp unsweetened cocoa powder. Add 1 Tbsp milk, then additional milk 1 Tbsp at a time to make drizzling consistency.
I was walking through a used bookstore and came across a cookbook from the Amana Colonies. Since the Amanas are a local delight, I had to pick it up. Oma’s (Grandma’s) Family Secrets: Generations of Amana Cooking was a cookbook I needed in my collection. There are a number of recipes in here which look delightful, and a few that I’m not sure I need to make (like one for squirrel), but part of what is great about the recipes in this book is that they are all handwritten.
I knew I needed to make these cookies because I had all of the ingredients for them, and I was thinking about the holidays coming up and wanted to try a few more recipes out in preparation for the days. These were nice because they were super chewy cookies, and they weren’t overly sweet.
When I was home visiting the family earlier this month, my mom shared these super rich peanut butter cheesecake brownie bars. As a non-coffee drinker, I found myself cutting the sweetness with a diet coke. I think that was last dessert I’ve eaten and the last diet coke I drank. I’ve been on a bit of a detox as we enter into the academic year since the week of desserts, where we were eating all the desserts left and right.
As a last dessert, this one served me pretty well. I don’t know that I’ve eaten something this rich in a long time. And all the sugar. Really, everyone should have these at least once in their life, but that might be the only time someone decides to eat them. So, the next time you’re looking for something that is over-the-top delicious, you should consider making these.
My mom originally printed the recipe from the A Savory Feast blog. They look even more scrumptious on their web site.