Sunday, July 22, 2012

Classic Peanut Butter Cookies

After over 12 years of marriage, you kinda assume you know everything there is to know about a person. I however just found out that peanut butter cookies are my husbands favorite. I mean, I've made them loads of times, I just never knew they were his FAVORITE kind (next to snickerdoodles, which I did know he loved). There was only one thing to do after discovering this little factoid about the love of my life....

Classic Peanut Butter Cookies
yields approximately 26 3-inch cookies

What you'll need:
1/2 c. sugar, plus extra for pressing the cookie dough
1/2 c. packed light brown sugar
1/2 c. peanut butter
1/4 c. shortening
1/4 c. (1/2 stick) unsalted butter, softened
1 large egg
1 1/4 c. flour
3/4 t. baking soda
1/2 t. baking powder
1/4 t. salt

What you do:
1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

2. Using an electric mixer, (or by hand), beat together the sugar, brown sugar, peanut butter, shortening and butter in a large bowl until thoroughly mixed. Add egg & mix well. Add in flour mixture.

3. Roll cookie dough into 1-inch balls (about 2 T. dough per cookie). Place 3 inches apart on a baking sheet. Using a fork dipped in reserved sugar, press a criss-cross shape into each cookie, flattening the cookie dough.

4. Bake until light brown, 9-10 minutes. Cool 5 minutes on the baking sheet before removing the cookies to a wire rack to finish cooling. 

Wednesday, July 18, 2012

Fresh Corn & Black Bean Salad

This is a great summertime salad. I tend to have trouble always eating right during the summertime when the kids are out of school, mainly because we get so busy. So I like to keep salads like this on hand during the summer months because I can make it one day and then have a healthy lunch/snack option on hand over the next few days.

Fresh Corn & Black Bean Salad
~servings vary~

*I like to serve this salad over lettuce, topped with crumbled queso fresco, crushed tortilla chips and chopped avocado. 

What You'll Need:
For the Dressing:
juice of 2 limes (3-4 T.)
1 small garlic clove, minced
1-2 t. honey (to taste)
1/4 t. cumin
1/3 c. canola oil
salt and pepper to taste
For the Salad
2 ears of fresh corn, cooked & kernels removed
1 can of black beans, rinsed and drained
1 pint of grape or cherry tomatoes, halved
1 bunch of radishes, very coarsely chopped
1/2 c. chopped green onions (or you could use 1/4 chopped red onion)
1/4 c. rough chopped cilantro leaves

What you do:
1. Make the dressing: Combine all the ingredients for the dressing and set aside.

2. Combine the salad ingredients in a large bowl. Add the dressing. Toss to combine. 

3. Refrigerate for at least 30 minutes before serving to blend the flavors.