Lunch Lady Peanut Butter Cookies

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I browse a lot of cooking blogs and recently found this recipe on
Elle's New England Kitchen.  These cookies are very good!  They stay soft and still taste fresh, even a few days later!  I cut the recipe in half, and they still made quite a few cookies.  You mix together a mixture of butter, peanut butter, and honey that you then add to the cookie dough.

Note: The recipe calls for 4 oz. of honey in the peanut butter mixture, and I wasn't sure if it means by weight or by volume, and if it even makes a difference in the way you measure it out.  I will have to contact Elle and ask her.  I did measure it by weight and the peanut butter mixture seemed a little runny, but in the end, the cookies still tasted great.  However, they did seem a little on the thin side and I had to cool them completely on the cookie sheets before removing them.  Maybe next time I will use a measuring cup instead of weighing it, and see if that makes a difference.  Perhaps chilling the dough before baking will help, too.

I divided the dough in half and used Reeses Pieces in half, and milk chocolate chips in the other half.  These are definitely a new favorite!

See the original recipe here.


2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temp
1/4 cup shortening, room temp
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
Peanut butter mixture (see below)
1/2 (10 oz) bag Mini Reese's Pieces

Peanut Butter Mixture
1 cup peanut butter
1/4 cup butter, room temp
2 tbsp honey

Mix together the peanut butter mixture and set aside.

Mix together the flour, baking powder, baking soda, and salt and set aside.

In a large bowl, cream the 3/4 cup of butter, shortening, granulated sugar and brown sugar until light and fluffy. Add the eggs, beating well after each one. Add the vanilla and the peanut butter mixture. Add the flour mixture in thirds and beat on low speed until mixed in.

Roll into large balls and bake 350 degrees for 9-11 minutes, depending on the size of the ball of dough. Do not over bake.  Remove from oven when lightly golden brown.  They will set up nicely as they cool.  Cool a few minutes on the cookie sheets before removing to a cooling rack to cool thoroughly.  Store in an airtight container.

Easy Chicken Tacos

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This recipe comes from Cooks Country, the August/September, 2009 edition.  As soon as I saw this recipe, I knew I wanted to make them. The recipe calls for canned chipotle chilies in adobo sauce. You can find them in the ethnic section of your grocery store. I've never used them before, so I didn't know what to expect. They have a kick to them, but not too spicy, and the sauce has a nice, smokey flavor to it. These tacos are simple to make and can be ready in under 30 minutes (or so). Next time, I might even double the sauce because I used about 1 1/4 pounds of chicken, rather than the 1 1/2 pounds called for and the sauce gets completely absorbed by the chicken; it would be nice if there were some extra.

3 tbsp butter
4 garlic cloves, minced (I did not use)
2 tsp minced canned chipotle chilies in adobo sauce
1/2 cup orange juice (not frozen concentrate)
1 tbsp Worcestershire sauce
3/4 cup chopped fresh cilantro, divided
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 tsp prepared yellow mustard (I am not a fan of mustard, and even though this is such a small amount, I could still taste it, so I may not use it next time - I don't think it would be missed)
salt and pepper, to taste

12 (6-inch) flour tortillas

Warm the flour tortillas, wrap in foil and place on a baking sheet. bake in 350 degree pre-heated oven for about 15 minutes. (Do this, as they get nice and warm and steamed and it tasted better than if they are warmed in a skillet on the stove, or even eaten cold.)

To poach the chicken, melt the butter in a large skillet over medium-high heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire, and 1/2 cup of the chpd cilantro and bring to a boil. Add the chicken and simmer, covered, until meat registers 160 degrees on a meat thermometer, about 10-15 minutes, flipping chicken over halfway through cooking time. Transfer to a plate and tent with foil.

Increase heat to medium-high and cook until liquid is reduces to 1/4 cup, about 5 minutes.  Off heat, whisk in the mustard. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining 1/4 cup chpd cilantro and toss until well combined. Season with salt and pepper.

Serve with shredded lettuce and chpd tomatoes, grated cheese, and sour cream. If you like, add a little additional chpd chipotle chilies, as well.

UPDATE:
I just made these again for a second time, and I did just a couple of minor things differently: I pounded the chicken into an even thickness, which really helped them to cook more evenly; so they turned out more tender than they did the first time around.

Secondly, I doubled the sauce and did not add the mustard. I did not reduce the sauce before adding the shredded chicken, but I added it immediately. I then let it all cook a few minutes uncovered, until the sauce was thickened and absorbed by the chicken.

Certainly, add the mustard if you want - I just don't like the taste of it and I didn't miss it any (but then why would I? :] )