In a medium bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the peanut butter. Combine the flour, baking soda, and salt; blend in to form a soft dough. Mix in coconut. Drop dough by teaspoonfuls onto ungreased cookie sheets. Flatten each cookie using the tines of a fork.
Bake for 12 to 15 minutes in the preheated oven. Cool on wire racks.
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Have you always wanted to try cooking with wine but were afraid to try? This recipe is easy enough for even a novice cook, yet is elegant enough to serve when entertaining. This chicken recipe is not only delicious and quick to prepare, it is also healthy as it uses only a minimal amount of oil. Imported porcini mushrooms can now be found in many grocery stores, and certainly at Italian specialty stores. To complete this meal, I might serve it with an herb-flavored rice, or garlic mashed potatoes. A tasty sautéed green such as spinach or broccoli rabe would round out the meal nicely. 1 oz. Dried Porcini Mushrooms 8 oz. Fresh White Mushrooms 4 Chicken Breast Halves, Skinned Flour For Dredging Salt & Pepper 3 Tablespoons Olive Oil 2/3 Cup Dry Marsala Wine 1/4 Cup Fresh Chopped Parsley Re hydrate the porcini mushrooms in 1 cup warm water for about 30 minutes. Remove from the water, pat dry with paper towels, and chop coarsely. Strain the porcini water, and set aside to use later. Slice the fresh mushrooms thinly. Dredge the chicken breasts in flour seasoned lightly with salt and pepper, and then brown in a skillet with the oil over medium heat. Once well browned, remove the chicken and set aside. Cook the sliced mushrooms in the same pan until tender and golden brown. If the pan becomes too dry, use a little of the porcini liquid to moisten it. Return the chicken pieces to the pan with the mushrooms, and add the porcini, the Marsala wine and 1/4 cup of the porcini liquid. Taste, and season with salt and pepper if needed. Turn down to medium low heat, cover, and cook for about 20 minutes. If the juices begin to evaporate too much while cooking, add a few tablespoons of the porcini water. When completed, the sauce should be thick and creamy. To serve, place chicken pieces on a platter, spoon over the juices, and sprinkle with the fresh parsley. Mood: chipper
Makes 1 loaf 2 1/2 to 3 cups bread flour 1/2 cup oats (old fashioned or quick-cooking) 2 tablespoons brown sugar 1 envelope FLEISCHMANN'S QuickRise Yeast 1 teaspoon salt 1 teaspoon ground cinnamon 1 1/4 cups water 2 tablespoons butter or margarine Directions In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt, and cinnamon. Heat water and butter until very warm (120 to 130oF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Roll dough to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 to 60 minutes. Bake at 375oF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
woootwoooot dances around the room have a great st paddys day :D
we sometimes hug to hard but it is all in in love :D
