*Almost* Girl Scout Peanut Butter Cookies

I admit, we spent way too much on Girl Scout cookies each year. I won't stop buying them, but to tide me over until next year, I've come up with this almost Do Si Dos (registered to Girl Scouts)
1 stick salted butter
1/2 C chunky natural peanut butter (Kroger's store brand)
1 C. packed brown sugar
1 egg
1/2 t. vanilla
1 C. whole wheat flour
1 t. baking soda
1/2 C. dry milk powder
1/2 C. old fashioned rolled oats (not quick cooking)

Cream butter (not too softened) peanut butter and brown sugar in stand mixer with paddle attachment. Start slowly to break up the butter and then process on higher speed until mixture is lighter and almost doubled in volume. Add egg, vanilla, mix well on medium speed. Add flour, soda, dry milk powder and oats. Stir. Portion with a #70 disher (or slightly rounded teaspoon) onto parchment paper lined half-sheet pan or cookie sheet. Flatten with fork (I flatten twice at 90 degree angles) and Bake at 350 degrees Fahrenheit for 8-10 minutes or until crisp and slightly brown. Cool on wire rack.

Tzatziki (Cucumber Yogurt dip, salad or even soup!)

3-4 cloves garlic, finely minced
2 T. red wine vinegar
1/2 T dill weed (more to taste)
2 medium or one very large cucumber, peeled, seeded and rough chopped
2 c. plain yogurt
salt and fresh pepper to taste

combine all ingredients in a bowl, chill and serve. My family loves with on fresh made french baguettes when there is no falafel in site, or we just eat it like a salad out of small bowls. For a soup you can add 4 cups of yogurt and process some or all of the Tzatziki in the blender. You could also add a tablespoon or so of extra virgin olive oil.

Blue Cheese Salad Dressing or Vegetable Dip

1 1/2 C. plain yogurt
1 1/4 - 1 1/2 C crumbled blue cheese
1/2 C. mayonnaise
1-2 T grated Parmesan Cheese
2 t. organic apple cider vinegar
1/4 t. freshly grated black pepper
1-2 cloves finely minced fresh garlic or 1/2-1 t. powdered garlic
3 T finely minced onions or 1+ T dried minced onion
1/4 t. Thyme
1/4 t. oregano
1/2 t. dried or fresh parsley
celery salt to taste
dash cayenne powder


Combine all ingredients in a bowl, mix well. Chill 2 hours before serving. May add milk, buttermilk or water to thin consistency

Pumpkin peanut butter snack cake

Light and only slightly sweet, this snack cake hits the spot with tea, coffee or milk. The kids and I agree it is more fall in nature due to the pumpkin. We think maybe we'll do an almond butter and fruit rendition next time.

1/2 c. smooth all natural peanut butter
1/2 C. molasses
2 T brown sugar
2 eggs
1 C flour (whole wheat is fine)
1 t. baking powder
1/2 t. baking soda
1 C mashed cooked pumpkin (canned is fine)
3/4 t. ground cinnamon
1/3 C. rolled oats
1/3 C. oats
dash almond and vanilla extract

Combine ingredients and mix well (I used a stand mixer and paddle on medium speed). Pour into a greased pan (I used a tart pan) and bake at 350 degrees Fahrenheit for 20 mins. or until cake tester comes out clean. Cool on wire rack. may frost with cream cheese frosting.

Cream cheese frosting: 8 oz softened cream cheese, 2-4 T powdered sugar, 1/2-1 t. almond extract or vanilla extract, water to reach desired consistency. I soften the cream cheese in the stand mixer by first rinsing the metal bowl in hot water then adding the cream cheese and beating on low speed, gradually increase speed after adding additional ingredients. Finish on whip setting.

cooking on the web

I am not certain if Food Network can claim this spot as I believe it was PBS that first introduced me to chefs in my home. I loved the Frugal Gourmet and now am quite smitten with the wit and wisdom of Alton Brown's writing/production team. I am no Alton Brown. I do, however, LOVE TO COOK!