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Thursday, February 7, 2013

Italian Nachos

1 Cups Half and Half
1 Cup Heavy Cream
2 tablespoons unsalted butter
2 Cloves garlic, minced
1/2 Cup Parmesan
Salt and Pepper
2 Tablespoons flour

Wonton wrappers cut in triangles
Cooked, and shredded chicken
Sauteed Peppers*
Mozzarella Cheese
Parsley, chopped
Parmesan Cheese
Oil for frying (peanut or canola)

In a sauce pot, over medium heat, add the unsalted butter and begin to melt. Stir in the garlic until the butter is completely melted. Quickly add the flour and continuously stir until it is clumped together and golden. Whisk in the heavy cream and half and half. Bring to a boil and then turn down to a simmer for 8-10 minutes or until thickening. Add the cheese and seasoning. Stir thoroughly.

*If you need to saute your peppers, just add them to a hot pan with a little oil over medium high heat. Cook, stirring occasionally, until tender.

Wonton Prep
Heat the oil in a large skillet, oil about 1/3 of the way up, over medium high heat. Add the wontons one at a time and allow to cook until barely golden, flip and cook again. Drain on a paper towel.

To Assemble
Line a baking sheet with parchment paper and then the wontons. Sprinkle with alfredo sauce, chicken, peppers, and mozzarella cheese. Place under the broiler in your oven until the cheese is completely melted, 5-8 minutes. Remove from the oven and sprinkle with olives, parmesan cheese and parsley. Enjoy!


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4 ounces cream cheese, softened
1/8 cup buffalo sauce
1 cup shredded Monterey jack cheese
1/8 cup blue cheese crumbles
1 can (12.5-ounce) Swanson Premium Chunk Chicken Breast in Water, drained
8 8-inch flour tortillas
coarse Kosher salt


Preheat the oven to 350°F.
In a bowl, combine the cream cheese and buffalo sauce. Mix well. Stir in the Monterey jack cheese, blue cheese crumbles and chicken; mix well.
Place 2-3 tablespoons of the mixture down the center of each tortilla and roll up. If needed, microwave the tortillas for about 30 seconds to make them soft and pliable enough to roll. Place on a baking sheet. Spray the taquitos with cooking spray, then sprinkle with coarse salt.
Bake in the preheated oven for 17-20 minutes, or until golden brown. Serve with blue cheese dressing for dipping, if desired.

  • Prep Time 10 minutes
  • Total Time 55 minutes
  • Yield Serves 4


  • 4 sweet potatoes
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup raw almonds, chopped
  • 2 tablespoons maple syrup
  • 1 tablespoon extra-virgin olive oil
  • Pinch coarse salt


  1. Heat oven to 400 degrees. Prick potatoes all over with a fork and arrange on a baking sheet. Bake potatoes until tender, about 45 minutes, and let cool slightly.
  2. Meanwhile, combine oats, almonds, syrup, oil, and salt and transfer mixture to a baking sheet, spreading out flat. Bake crumble, stirring occasionally, until golden brown, about 12 minutes.
  3. Split sweet potatoes with a knife and top with crumble.

Cook's Note

Top That
We also like this spud in the morning with a poached egg and Parmesan or pomegranate seeds and orange zest.
  • Prep Time 5 minutes
  • Total Time 20 minutes
  • Yield Serves 4


  • 1 cup whole-wheat couscous
  • 3 tablespoons slivered almonds
  • 1 teaspoon extra-virgin olive oil
  • 1 plum tomato, coarsely chopped
  • 1 tablespoon chopped parsley
  • 1 tablespoon capers, rinsed and drained
  • 1 garlic clove, minced
  • Coarse salt


  1. Place the couscous in a medium bowl and pour 1 1/2 cups of boiling water over it. Stir, cover, and let it stand 10 minutes.
  2. Meanwhile, in a small skillet, toast the almonds over medium heat until lightly golden, about 3 minutes; remove from heat.
  3. Uncover the couscous and add the almonds, oil, tomato, parsley, capers, and garlic. Season the mixture with salt and fluff with a fork. Serve at room temperature.
  • Yield Serves 6


  • For the Broth

    • 4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), each cut into 3 pieces
    • 6 boneless, skinless chicken thighs (about 1 1/4 pounds total)
    • 4 medium carrots (about 3/4 pound), cut on the diagonal into 1/4-inch rounds
    • 1 medium onion, thinly sliced into half-moons
    • 2 celery stalks, cut into 1/4-inch pieces
    • 1 garlic clove, thinly sliced
    • 1 bay leaf
    • 1 1/2 cups homemade or low-sodium store-bought chicken stock
    • Coarse salt
    • 1 teaspoon coarsely chopped fresh thyme
  • For the Dough

    • 1/4 cup plus 2 tablespoons yellow cornmeal
    • 3/4 cup all-purpose flour
    • 1 teaspoon baking powder
    • 2 tablespoons finely chopped shallot
    • 1 tablespoon freshly grated lemon zest
    • 3/4 cup finely chopped fresh flat-leaf parsley
    • 2 tablespoons finely grated Parmesan cheese
    • 1 1/2 tablespoons cold unsalted butter, cut into small pieces
    • 1/2 cup low-fat (1 percent) milk


  1. Bring 2 quarts water, chicken, carrots, onion, celery, garlic, bay leaf, stock, and 1/8 teaspoon salt to a boil in a medium pot; skim froth. Reduce heat to medium-low; gently simmer 20 minutes. Add thyme.
  2. Meanwhile, whisk together cornmeal, flour, baking powder, 1/2 teaspoon salt, shallot, zest, parsley, and cheese in a medium bowl. Add butter, and blend in with fingertips until the mixture resembles coarse meal. Add milk, and stir with a fork just until a dough forms.
  3. Roll dough into 1-inch balls; add all at once to simmering broth. Cover; simmer, undisturbed, until the dumplings are cooked through, about 20 minutes. Divide soup among six bowls.

Monday, January 28, 2013


1 pound Boneless Chicken Breasts
1 whole Egg White
1 Tablespoon Water
1-½ cup Cornflakes,crushed
2 teaspoons Parmesan Cheese
¼ teaspoons Italian Seasoning
¼ teaspoons Paprkia
1 dash Cayenne Pepper
Cooking Spray


  1. Preheat oven to 400 degrees
  2. Line a baking sheet with parchment paper or line the bottom with foil and place a cookie rack on top and spray with cooking spray, set aside
  3. In a shallow bowl add egg whites and water
  4. In another shallow bowl add cornflakes, cheese, and seasonings, stir until combined
  5. Cut chicken breasts horizontally and then cut into strips.
  6. Dredge the chicken in egg whites, then dip into cornflake mixture. Place on baking sheet. Do the same for all the chicken.
  7. Bake for 18 minutes or until chicken is done.
  8. Serving Size: 2.5 pieces each (I got 10 tenders total)
  9. Calories per serving (4 oz): 170, Fat: 2.4, Cholesterol: 66, Sodium: 215, Potassium: 13, Carbs: 9.8, Fiber: 0, Sugar: .08, Protein: 28.5


2 tablespoons extra-virgin olive oil
4 wholes (2 split) skinless, boneless chicken breasts cut into 1-inch/2.5cm pieces
1 large onion cut into pieces
2 garlic cloves minced
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 pinch of ground ginger
1 1/4 cups coconut milk
1 cup canned chopped tomatoes
2 teaspoons lemon juice
1 tablespoon brown sugar
1 1/2 teaspoons corn starch
2 tablespoons chopped fresh cilantro


  1. Heat the olive oil in a large, heavy-bottom pan over medium heat. Add the chicken and cook for 6 to 8 minutes, turning frequently, until lightly browned and cooked through. Remove from the pan and set aside. Add the onion and sauté for a few minutes. Add the garlic, cumin, turmeric, ground coriander, garam masala, ginger and cook for one minute.
  2. Mix the corn starch with the coconut milk until smooth. Return the chicken to the pan and stir in the coconut milk, brown sugar and tomatoes. Cook over medium heat and stir for 1 to 2 minutes. Partially cover and cook for 15 more minutes until the sauce has reduced and thickened. Stir in the lemon juice and season with salt.
  3. Serve the creamy chicken curry on a bed of yellow rice (I use brown rice cooked in water with salt and 1 teaspoon of turmeric) sprinkled with fresh cilantro.


1-2 cups fresh pumpkin seeds (approx. seeds from one medium pumpkin), cleaned
1-2 tsps Kosher salt
1 Tbsp olive oil
1 tsp sweet or Hungarian paprika
1/2 tsp smoked paprika
1/2 tsp garlic powder
Dash of cayenne pepper


Preheat oven to 400 F. Line a baking sheet with parchment paper or foil.
In a medium saucepan or pot, bring pumpkin seeds, water and salt to a boil -- approximately 2 cups water for every 1/2 cup pumpkin seeds and 1/2 tsp salt for every cup of water. (See notes). Bring to a boil, simmer for 10 minutes, drain and discard water.
Arrange seeds in a single layer on the prepared baking sheet. If there is not enough room, prepare a second sheet or roast in batches.
Combine dry ingredients in a small bowl. Sprinkle spice mixture over the seeds and roast for 20-25 minutes or until seeds are golden brown and fragrant, stirring once or twice halfway through.
Allow seeds to cool slightly (5-10 minutes) and enjoy! Store in an airtight container for up to 4 days.

Source: foodista.com
1/3 cup extra-virgin olive oil
Zest of 1 lemon
2 tablespoons minced garlic
2 tablespoon minced fresh flat-leaf parsley
2 teaspoon kosher salt, plus more, to taste
1 teaspoon freshly ground pepper, plus more, to taste
2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
Optional Vegetables
Juice of 1 lemon lemon
1/2 cup extra-virgin olive oil
1 large red onion, cut into 1-inch chunks
2 red bell pepper, seeded and cut into 1-inch chunks

Directions:1) To prepare chicken: In a bowl, whisk together olive oil, lemon zest, garlic, parsley, salt and pepper. Add chicken and stir to combine. Cover bowl with plastic wrap and refrigerate for at least 2 hours or up to 8 hours.
2) To prepare grill, plank and skewers: Soak a cedar plank in water according to package instructions. Prepare a medium fire in a grill and heat plank. If using wooden skewers, soak them in water to cover for at least 20 minutes.
3) To prepare vegetables: In a small bowl, whisk together 1/2 cup olive oil, the lemon juice, salt and pepper. Set aside. Thread onion and bell pepper onto skewers, alternating pieces and dividing them equally. Remove chicken from marinade; discard marinade. Thread chicken onto separate skewers, taking care not to pack pieces too tightly.
4) To grill: Lay skewers on warm plank. Brush vegetables with olive oil-lemon juice mixture. Close lid and cook until chicken is opaque throughout and the vegetables are soft and beginning to brown, 8 to 12 minutes. Transfer skewers to a warmed platter and serve immediately. 
Yield: 4 servings.

Monday, January 21, 2013

Orange Glazed Fiesta Chicken

1 tablespoon freshly zested orange peel
1/2 cup fresh orange juice
2 to 3 tablespoons honey
2 tablespoons orange liqueur
1 chipotle chile (canned and packed in adobo sauce), mashed
1 teaspoon adobo sauce from canned chipotle chile
4 cloves minced garlic
1 chicken bouillon cube
1/2 teaspoon pimenton (sweet smoked Spanish paprika)
1 tablespoon olive oil
1 tablespoon butter
1/4 cup all-purpose flour
8 bone-in, skinless chicken thighs
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
Optional garnish:1 tablespoon chopped cilantro
1 tablespoon orange peel strips

Directions:1) Combine orange zest, orange juice, honey, orange liqueur, mashed chile, adobo sauce, garlic, bouillon cube and paprika in a small bowl. Mix well. Set aside.
2) Season chicken with salt and pepper. Lightly coat with flour.
3) Heat oil and butter in a large ovenproof skillet over medium heat. Add chicken thighs and saute, turning once, until both sides are brown, about 6 to 8 minutes. Pour sauce over chicken and bring to a boil. Reduce heat and simmer, covered, for 20 minutes turning and basting halfway through.
4) Meanwhile, preheat oven broiler. Transfer chicken to a broiler pan. Broil 5 inches from heating element until bubbly and lightly brown. Transfer chicken to a serving plate.
5) Rapidly boil sauce to reduce by half. Adjust seasoning. Spoon over chicken. Garnish with cilantro and orange strips, if using. 
Yield: 4 servings.

Ingredients:2 pounds boneless, skinless chicken thighs, cut in bite-sized pieces
1 large egg
1-1/2 teaspoon salt
Pinch of white pepper
2 tablespoons vegetable oil, divided use + vegetable oil for deep frying
1/2 cup + 1 tablespoon cornstarch, divided use
1/4 cup flour
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes, crushed
1/4 cup chopped green onion
1 tablespoon rice wine
1/4 cup water
1 teaspoon toasted sesame oil
1-1/2 tablespoons soy sauce
1-1/2 tablespoons water
1/3 cup sugar
4 tablespoons rice wine vinegar
1-1/2 tablespoons lemon juice
Finely grated zest of 1 large lemon


1) In a large bowl, mix together egg, salt, pepper, and 1 tablespoon of oil. Mix well. Stir in chicken pieces.
2) In medium bowl, stir together flour and 1/2 cup cornstarch. Add chicken pieces, tossing to coat.
3) Heat oil for deep frying in a wok or deep fryer to 375 degrees F.
4) Add chicken, small batches at a time, and fry for 4-5 minutes until golden crisp (but avoid overcooking the chicken). When done remove chicken from oil with tongs and drain on paper towels.
5) Clean wok and heat for 15 seconds over high heat. Lower to medium high and add reserved 1 tablespoon oil.
6) Add ginger and garlic and stir try until fragrant, about 10 seconds.
7) Add red pepper flakes and green onions, then the rice wine, stirring for a few seconds.
8) Add lemon sauce and bring to a boil. Add cooked chicken, stirring until well incorporated.
9) Stir reserved 1 tablespoon of cornstarch into 1/4 cup water and add to chicken. Heat until sauce has thickened.
10) Remove from heat and stir in sesame oil. Serve immediately. 

Yield: 4 servings.
Chinese Chicken with Cashews...from the kitchen of One Perfect Bite


2 tablespoons sherry or shaoxing wine
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 teaspoons sugar
1/2 teaspoon salt
3/4 pound uncooked chicken breasts or thighs, cut into 1-inch cubes
2 tablespoons vegetable oil
2 teaspoons garlic, minced
2 teaspoons ginger, minced
3/4 cup celery, trimmed and cut in 1/2-inch dice
1 cup dry roasted salted cashews
3 tablespoons green onions, chopped


1) Combine sherry, water, soy sauce, cornstarch, sugar, salt and pepper in a medium bowl. Stir until ingredients are well mixed and form a smooth sauce. Set aside.
2) Heat wok or skillet over high heat. When pan is hot, add oil and swirl to coat pan. Add garlic and ginger and stir-fry until shiny and fragrant, about 30 seconds. Add chicken in a single layer and cook without stirring for about 30 seconds. Toss chicken and stir-fry until chicken changes color, about 1 minute longer.
3) Add celery and stir-fry until it is bright green and chicken is cooked through, about 1 to 2 minutes longer. Add sherry mixture and toss well. Cook until slightly thickened.
4) Add cashews and green onions. Toss to thoroughly combine with chicken and celery. Serve immediately. 

Yield:4 servings.
Ingredients:6 boneless, skinless split chicken breasts
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Orange Sauce:1/4 cup peanut oil
1 tablespoon toasted sesame oil
1/3 cup frozen orange juice concentrate
1 tablespoon fresh orange zest
1 tablespoon orange liqueur
1 cup sweet chili sauce (Thai-style)
1 1/2 teaspoon minced garlic
1/2 teaspoon red pepper flakes
8 heads baby bok choy, rinsed and drained
1 tablespoon peanut oil
2 tablespoons soy sauce
1 tablespoon toasted sesame
Fresh cilantro, chopped, to garnish

Directions:1) Place chicken on plate and pierce both sides with fork at 1/4-inch intervals. Season with salt and pepper. Set aside.
2) To make orange sauce, place peanut oil in 2-cup measuring cup. Add remaining ingredients and beat with whisk until well combined. Divide sauce, reserving half sauce for serving and half for basting chicken while grilling. Brush some of grilling sauce on both sides of chicken.
3) Preheat grill and lightly coat grill rack with oil or cooking spray.
4) Split each head of bok choy in half lengthwise. Place on baking sheet and drizzle with peanut oil and soy sauce. Season lightly with salt and pepper. Set aside.
5) Place chicken on prepared grill about 4 to 6 inches from heat source. Grill about 7 minutes, turn and generously brush cooked side with reserved basting sauce. Cook another 4 to 6 minutes, turn and brush with sauce. Grill a few minutes longer until chicken reaches 160 degrees F on meat thermometer and sauce is set. Remove chicken from grill, place on platter, and discard any remaining basting sauce. Tent chicken with foil to keep warm.
6) Place bok choy on grill and sear just until bright green and wilted, about 4 minutes. Place on platter and drizzle with 1 tablespoon sesame oil.
7) To serve, place chicken and bok choy on serving platter and drizzle with reserved orange sauce. Garnish with a sprinkling of chopped cilantro, if desired. Yield: 6 servings.

Recipe courtesy of Pilgrim's Kitchen - Recipes

This recipe is being linked to Designs By Gollum - Foodie Friday

Thursday, January 17, 2013

Smooshed Potatoes...from the kitchen of One Perfect Bite

Ingredients:1-1/2 to 2 pounds unpeeled small Yukon Gold potatoes
olive oil
coarse salt
4 large unpeeled garlic cloves

Directions:1) Preheat oven to 350 degrees F.
2) Pour 4 cups of water into a large pot and bring it to a boil. Add potatoes and 2 teaspoons salt and cook at a medium boil for 10 to 12 minutes, or until potatoes are cooked. Do not over cook. Alternatively, potatoes may be placed in a large microwave container to which 3 tablespoons of water have been added, and, cooked, covered, for 9 to 10 minutes on HIGH power until potatoes can be pierced with a fork.
3) When the potatoes are cooked, rinse them under cold running water to stop cooking. Place the potatoes on a work surface and, using your fist, punch them so that they flatten a bit. I protect my hand with a thin pot holder.
4) Place potatoes and the garlic cloves on a baking pan large enough to hold them in a single layer. Sprinkle with salt and drizzle each potato with olive oil. Transfer pan to oven and roast for 15 minutes. Turn potatoes to opposite side, drizzle with more olive oil and bake for 15 minutes longer. Transfer potatoes to a large serving dish. Peel and mash garlic cloves and add to potatoes. Mix well. Serve immediately. 

Yield: 4 to 6 servings.
Caramelized Potatoes

Ingredients:2 pounds small Yukon Gold potatoes, washed and unpeeled
1/2 cup granulated sugar
8 tablespoons (1 stick) melted unsalted butter
Coarse salt

Directions:1) Put the potatoes in a pan and cover with heavily salted water. Bring to a boil and cook until just fork tender, about 10 to 15 minutes. Drain.
2) Melt sugar in a heavy skillet over low heat. Cook, stirring constantly, until the sugar turns light brown. Stir in melted butter. Add one layer of potatoes to pan; shake skillet to roll potatoes and coat all sides with caramel. Move potatoes to a heated platter and repeat procedure until all potatoes are coated. Sprinkle with coarse salt. Garnish with parsley. 

Yield: 8 servings.


  • 1 pound Bag Frozen Meatballs
  • ½ cups Ketchup (Heaping)
  • ½ cups Brown Sugar, Packed
  • ¼ cups Bourbon Whiskey
  • 1 teaspoon Fresh Lemon Juice
  • 1 teaspoon Worcestershire Sauce

Preparation Instructions

NOTE: 1 bag of (1 pound) frozen meatballs is only about 18 to 20 larger size meatballs. That is perfect for a small get-together. But if you’re going to a larger party, you might want to get TWO bags of meatballs, and in that case you would then DOUBLE the above recipe.
In a medium bowl, combine all ingredients except your meatballs. Mix up really well.
Place your frozen meatballs into your crock pot, and pour the whiskey sauce in on top. Mix it up all around so each meatball is coated with the whiskey sauce.
Now turn up the heat to high. Leave it on high for about an hour, stirring a couple times.
Once it appears that the meatballs have somewhat thawed, go ahead and turn your crockpot down to low.
You don’t want to burn all that wonderful whiskey sauce! That’s the best part!
Boy these are so good! Now I know where whiskey-a-go-go came from!
Ingredients:3/4 cup melted butter
1 cup brown sugar
1 large beaten egg
1/4 cup molasses
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2-1/4 cup flour
1/2 cup white sugar

Directions:1) Mix butter and sugar together in a large bowl. Cool if necessary. Add egg. Sir in soda, molasses, salt, and ginger. Mix well. Chill dough for at least an hour.
2) Preheat oven to 375 degrees F.
3) Roll dough into balls and then roll them in white sugar. Place on greased cookie sheets and flatten. Bake for 10-12 minutes. Cool on a wire rack. Yield 36 cookies

From Chocolate Chip Cookie Murder by Joanne Fluke

Monday, January 14, 2013

St. Lucia Buns...from the kitchen of One Perfect Bite

Ingredients:8 tablespoons (1 stick) unsalted butter
1-1/3 cups milk
1 teaspoon saffron threads, chopped fine and soaked in a few drops of water
1 tablespoon active dry yeast
2/3 cup sugar
1/2 teaspoon salt
2 eggs, divided use
4 cups unbleached flour + flour for kneading
Raisins for garnish

Directions:1) Melt butter in a small saucepan set over medium heat. Add milk and saffron and heat until just until warm. Pour into bowl of an electric stand mixer. Sprinkle yeast over milk and let it sit for 5 minutes. Add sugar, salt, 1 egg and 2 cups flour. Beat with paddle attachment until smooth and well combine, about 2 minutes on medium speed. Add final 2 cups of flour. Using dough hook, beat until mixture is smooth and begins to climb beater. Transfer dough to a lightly floured surface and knead until perfectly smooth. This dough has a wonderful velvety texture to it. Place in a greased bowl, turn once to coat all surfaces, and let rise, covered, in a warm place until doubled in bulk, about 1 hour.
2) Line a baking sheet with parchment paper. Preheat oven to 400 degrees F. Punch dough down, roll into a cylinder 36 inches long. Cut 18 2-inch pieces from cylinder. Roll each piece into a 10-inch rope. Form each piece into an S, spiraling ends to form a figure eight. Transfer pieces to to prepared baking sheet. Let rise, covered, until doubled in size, about 45 minutes. Brush buns with reserved egg. Tuck raisins into spirals at each end of figure eight. Bake for 15 minutes, or until golden brown. 

Yield: 18 buns.
Ingredients:1 cup water
1/2 teaspoon salt
1 teaspoon brown sugar
1/2 cup coarse cornmeal
4 eggs, divided use
1/4 cup butter, divided use
1/2 cup milk
4 ounces Andouille, cut in 1/2-inch dice
2 green onions, thinly sliced
1 teaspoon baking powder
1 teaspoon dried thyme leaves
1/4 teaspoon red pepper flakes

Directions:1) Preheat oven to 375 degrees F. Grease two (2-cup) ramekins with 1 tablespoon butter. Set aside.
2) Combine water, salt, sugar and cornmeal in a medium saucepan. Gradually bring to a simmer and cook, uncovered, until cornmeal thickens. Add 3 tablespoons butter and stir until melted. Remove from heat and let cool for 5 minutes.
3) Separate two eggs. Add yolks to milk. Stir into cornmeal mixture. Fold in sausage and onions and let cool for 15 minutes. Add baking powder, thyme and pepper flakes. Mix well. 
4) Meanwhile beat egg whites until soft peaks form. Fold whites, one third at a time into cornmeal mixture.
5) Spoon half of batter into ramekins. Crack an egg in center of each one. Spread remaining batter over eggs but do not cover them completely. Bake for 20 to 25 minutes, or until egg white is firm and yolk cooked. Serve hot. 

Yield: 2 servings.
Ingredients:1 cup peanut butter
1/2 cup butter, softened
1 cup golden brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup coarsely chopped salted peanuts

Directions:1) Preheat oven to 375 degrees F.
2) In a large bowl, cream together peanut butter, butter, and golden brown sugar until well blended. Beat in egg, milk, and vanilla one at a time. Combine flour, baking powder, and salt; stir into creamed mixture. Fold chopped nuts into dough. Chill dough if necessary to roll. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines.
3) Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Let sit for 2 minutes on cookie sheet. Remove and cool on wire racks. Yield: 36 cookies.