Compiled Recipe – Old Fashioned 3 Ingredient Peanut Butter Cookies

Old Fashioned 3 Ingredient Peanut Butter Cookies

* 1 cup sugar
* 1 cup peanut butter
* 1 egg

1) Preheat the oven to 350 degrees. Stir the ingredients together until smooth. Scoop onto a parchment or Silpat lined baking sheet. (Roll into 1″ balls with your hands, if you do not have a scoop.) Press down with the back of a fork and then press again from the opposite direction, to form the criss-cross pattern on top.

2) These cookies will not spread at all. You can bake the full recipe on a single tray if you would like. Bake for 12 minutes and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling. Store in an airtight container. Enjoy!


Compiled Recipe – Fire Roasted Spicy Tomato Soup

Fire Roasted Spicy Tomato Soup

* 1 tbsp olive oil
* 2 cloves garlic (diced)
* 1 yellow onion (medium, chopped)
* 2 cups vegetable stock
* 1 can sunset tomatoes (Reserve Harvest, Fire Roasted Diced Tomatoes or any plain diced tomatoes)
* 1 can diced tomatoes (Muir Glen Fire Roasted , with Green Chilies..)

1) In a large heavy bottomed pan warm the olive oil. Add the onions and cook until translucent, about 5 minutes. Then, add the garlic and cook until golden brown, about 1 minute.

2) Pour in vegetable stock and both cans of tomatoes and allow everything to simmer over medium-low for about 30 minutes, stirring now and then.

3) Before serving, puree the soup with a hand blender, or by scooping it into a countertop blender in batches. Return the soup to the pot and allow simmer for about 5 more minutes, then serve.


Compiled Recipe – Chicken With Rosemary Butter Sauce

Chicken With Rosemary Butter Sauce

* 4 boneless skinless chicken breasts
* 4 tbsp butter
* ½ cup chicken broth
* ½ cup heavy whipping cream
* 1 tbsp fresh rosemary (minced)

1) In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side until golden brown and cooked through. Remove to a plate and keep warm.

2) Add chicken broth to pan and stir to loosen any browned bits from the bottom of the pan. Add the cream and bring the sauce to a simmer. Continue to cook and stir until slightly thickened, 3-5 minutes.

3) Stir in the minced rosemary and the remaining butter until butter is melted. Return chicken to pan for an additional 2-3 minutes. Spoon sauce over top just before serving.


Compiled Recipe – Creamy Potato Soup

Creamy Potato Soup

* 6 cups russet potatoes (peeled and diced, about 5 medium potatoes. Dice into small cubes about ¾ inch)
* 1 ½ cup yellow onion (chopped, 1 medium)
* 1 ¼ cup carrots (peeled and diced, 3 medium)
* 1 cup diced celery (2 stalks)
* 29 ounces low sodium chicken broth
* salt
* freshly ground black pepper
* 1/3 cup butter
* 1/3 cup flour (all purpose)
* 2 ½ cups milk
* ½ cup sour cream
* crumbled bacon
* shredded cheddar cheese
* green onions

1) Combine diced potatoes, carrots, celery and onions with chicken broth in a large stockpot and season with salt and pepper to taste.

2) Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), once it reaches a boil reduce heat to medium and continue to cook about 15 – 20 minutes longer until potatoes are very soft when pierced with a fork.

3) Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins lightly bubble and thicken.

4) Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup, if not cook a few minutes longer). Add sour cream and mix well. 

5) Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions (Note that the soup will thicken as it rests so if you happen to have leftovers you can thin with a little water or milk).

* Try substituting heavy cream or half and half for the sour cream. It is also such a delicious option.


Compiled Recipe – Cilantro Pasta

Cilantro Pasta

* 2 pounds tomatoes (vine-ripe, roasted, peeled and chopped – reserve juices)
* 1 jalapeno pepper (roasted, peeled , seeded and finely chopped)
* 3 tbsp vegetable oil
* 1 white onion (medium, finely chopped)
* 2 cups water
* 8 ounces angel hair pasta (uncooked, nests)
* 4 Knorr cilantro mini-cube

1) Heat 2 tablespoons oil in a large deep nonstick skillet over medium heat and cook dry pasta about 4 minutes or until golden, turning once. Drain on paper towels.

2) Heat remaining 1 tablespoon oil and cook onion about 5 minutes or until tender, stirring occasionally. Stir in tomatoes and jalapeno and cook over medium-high heat about 5 minutes or until thickened. Return pasta to skillet. Add water and 2 Knorr® Cilantro MiniCubes. Bring to a boil. Reduce heat and boil gently about 5 minutes or until pasta is tender, pressing and breaking up nests. Stir in an extra 1/4 cup water to thin sauce, if needed. Stir in remaining 2 MiniCubes and serve with grated Parmesan cheese.


Compiled Recipe – Holiday Swirl Bars

Holiday Swirl Bars

* 16 ½ ounces sugar cookies (Pillsbury™, refrigerated)
* 1 cup semi-sweet chocolate chips
* ½ tsp peppermint extract
* ¼ cup candy melts (or coating wafers)
* ¼ cup candy melts (white, or coating wafers)

1) Heat oven to 350°F. Line 13×9-inch pan with foil, leaving enough to hang over edges of pan. Spray bottom and sides of foil with cooking spray. Press cookie dough evenly in bottom of pan. Bake 14 to 16 minutes or until edges and center are set and light golden brown. Cool 5 minutes.

2) Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 45 seconds; stirring every 15 seconds until smooth. Stir in peppermint extract. Spread on top of warm cookie base, spreading to within 1/4 inch of edges.

3) In two separate small microwavable bowls, microwave candy melts uncovered on Medium (50%) 1 minute; stirring every 20 seconds, until smooth; transfer to 2 separate small resealable food-storage plastic bags. Cut small corner off each bag, and squeeze teaspoonfuls of alternating colors onto melted chocolate layer. Using knife or metal spatula, cut through melted chocolate and candy melts to create swirled marble design. Firmly tap pan on counter to create a smooth surface.

4) Allow bars to cool completely, about 2 hours or until chocolate topping is set. To serve, remove bars from pan, and cut into 4 rows by 4 rows.


Compiled Recipe – Mexican Tres Leches Coffee

Mexican Tres Leches Coffee

* 12 ounces coffee (Starbucks® Holiday Blend)
* 2 tbsp sweetened condensed milk
* 2 tbsp fat (evaporated, free milk)
* 1 pinch cinnamon (Giant Eagle, plus more for topping)
* 1 whipped cream (dollop, Giant Eagle)
* chocolate shavings (optional)

1) Pour 12 ounces of Starbucks® Holiday Blend Coffee in a large mug. Set aside.

2) In a small creamer cup (or any cup), add the sweetened condensed milk, evaporated fat-free milk, half and half and cinnamon. Mix together with a spoon until fully combined to make the tres leches creamer.

3) Pour the tres leches creamer into the coffee, add a pinch of cinnamon and stir combine.

4) Top with a big dollop of whipped cream, chocolate shavings and more cinnamon. Enjoy!

* This holiday recipe is topped with a mountain of whipped cream, cinnamon and chocolate shavings and is easy to make at home and irresistibly yummy.

*Adapted from Isabel Eats


Compiled Recipe – Green Lentil Soup with Coconut Milk and Warm Spices

Green Lentil Soup with Coconut Milk and Warm Spices

* 1 ½ cup French green lentils (brown lentils work in a pinch)
* 6 cups vegetable stock
* 1 fresh thyme (bush sprig)
* 1 ½ tsp turmeric
* 3 tbsp butter (vegetable or coconut oil)
* 1 onion (large, diced)
* 2 cloves garlic (minced or pressed)
* ½ tsp ground cardamom
* ¼ tsp ground cloves
* ¼ tsp ground cinnamon
* ground nutmeg
* 1 cup coconut milk (or to taste)
* 3 handfuls fresh spinach
* salt
* freshly ground black pepper

1) Rinse the lentils and pick out any debris. Combine them in a pot with the stock, thyme and tumeric and bring to a gentle boil. Reduce the heat slightly and simmer until the lentils are soft, about 20 minutes. Fish out the thyme.

2) While the lentils are cooking, heat the butter or oil in a smallish skillet and sauté the onion over medium heat, stirring frequently, until browned and caramelized in places, about 12-15 minutes. Add the garlic and spices and fry just until deeply aromatic, about 30 seconds. Scrape the contents of the skillet into the pot with the lentils, and add the coconut milk and optional greens too. Bring everything back to a gentle boil and cook another 10 minutes, or until the flavors have blended and the greens are tender. Add salt and pepper to taste.

3) Serve hot.


Compiled Recipe – Halibut With Tomato Basil Salsa

Halibu With Tomato Basil Salsa

* 2 tomatoes (diced)
* 2 tbsp fresh basil (chopped)
* 1 tsp fresh oregano (chopped)
* 1 tbsp minced garlic
* 2 tsp extra virgin olive oil
* 4 halibut fillets (each 4 ounces)

1) Preheat the oven to 350 F. Lightly coat a 9-by-13-inch baking pan with cooking spray.

2) In a small bowl, combine the tomato, basil, oregano and garlic. Add the olive oil and mix well.

3) Arrange the halibut fillets in the baking pan. Spoon the tomato mixture over the fish. Place in the oven and bake until the fish is opaque throughout when tested with the tip of a knife, about 10 to 15 minutes.

4) Transfer to individual plates and serve immediately.