Peanut Butter Weekend

Flour-less Peanut Butter Cookies

1 C all-natural peanut butter

1/3 C brown sugar

1/3 C white sugar

1 large farm fresh egg

3/4 t baking soda

dash of salt

3/4 C Scharffen Berger Chocolate chunks

Preheat oven to 350 degrees F. Combine peanut butter with both sugars and beat until smooth. Beat in egg, soda and salt. Stir in chocolate. Roll tablespoon size pieces of dough into balls and slightly flatten. Bake 8 -10 minutes or until very lightly browned. (Watch them closely as it seems over baking is easy with this cookie. They will still taste good, but are very crumbly when over baked).

Yield: about 2 dozen.

................AND................

African Peanut Chili

• 2 Tbsp Peanut Oil
• 2 medium onions, chopped
• 2 red bell peppers, chopped
• 1 can (14 to 15 ounces) crushed tomatoes (with liquid)
• 4 cups vegetable broth (we used Pacific Natural Foods)
• 1/2 Tsp Cayenne or to taste
• 1/2 Tsp chili powder
• 1/2 Tsp Fleur de sel
• 2/3 to 1 cup extra crunchy peanut butter
• Optional: 2 cloves minced garlic
• Optional: can Northern White Beans
• Whole peanuts as a garnish

1. Heat oil in a large skillet over medium heat and cook peppers and onions until lightly browned and tender. Optional: stir in garlic near the end to prevent burning.


2. Add all ingredients to a 3.5 Quart Crockpot/slow cooker. Let it simmer for about 2 hours (or until desired) thoroughly stirring it about every 20 minutes. Stirring time is a good time to taste and adjust seasoning as desired.


It does NOT taste like tomatoes. Just a nice smooth, peanut taste with a kick.

Butterflies - Need I Say Anything?

Show off . . .

 

Cat-Nap Wednesdays

As many pet parents do, I put a kitty blanket in the chair where Katie naps in hopes to minimize the 'kitty fur clean up!' Notice how Katie nicely pushed the blanket around so she could warm her nose! So much for reducing the fur on the chair.

Aren't her little feet cute?? (maybe only I think so??)

~Michele

The Bees Knees

We were lucky enough to visit a botanical gardens while in Florida.

Lots of people have asked me, "How can you get so close to bees?" I'm certainly not a beekeeper, but am experienced with bee photography. 

Once engrossed in pollen they don't care what goes on around them as long as you don't get in their way. You can get as close as you want without touching and they assume you're a tree or bush and move from flower to flower.

The bright pink/red flowers are of the appropriately named Powder Puff tree. Very pretty, very cool, very Dr. Seuss-ish! 

Andy

Airboat and Alligators

I was able to do a little traveling. Here are some shots of the Florida Everglades from an airboat. Hope you don't mind alligators!   ;->

Airboats and Alligators at Lake Trafford, FL

Andy

Quiz 1: How many baby gators are there? Answer at bottom.

Quiz 2: And, how many here?

Hints on above quizzes: you might want to blow up the pix and look closely. You can only see parts of each and I might be missing some in my count too! If you give up then scroll down . . . 






Quiz 1: 5!


Quiz 2: 7, really!

Chocolate Peanut Butter Bars

OK, one last post for Valentine's week. Last Monday, I made these to take to my surgeon's office. They are easy and very good!

Chocolate Peanut Butter Bars

1/2 C butter; softened

1/2 C peanut butter

1/2 C sugar

1/2 C brown sugar

1 t vanilla

1 egg

2 T water

1 1/4 C flour

3/4 t baking soda

1/2 t baking powder

1/4 t salt

1 C chocolate chips

Preheat oven to 350. Grease a 13 X 9 baking pan. Mix first six ingredients until well blended; stir in water. Combine flour, soda, powder and salt and slowly add to mixture. Stir in chocolate chips and spread mixture into prepared pan. Bake for 18 - 20 minutes, till edges begin to brown. Cool and cut into 32 bars.

~Michele

Cat-Nap Wednesdays

Another sunny Wednesday for Katie to sleep all afternoon in the window.

She seemed somewhat annoyed with my endless clicking of the camera.

Finally she sat up and yawned, as if to say ... "are you quite finished??"

~Michele

Roses and Chocolate!

I'm feeling pretty spoiled! I came home yesterday to find Andy sent me these beautiful roses. We normally aren't "flower people" so I was totally surprised! (and happy!!!)

We received lots of pretty cards.

A dear friend brought me chocolates.

And I gave myself chocolate!!

I hope everyone had a day as special as mine.

~Michele

Thanks Andy, for being my forever Valentine and my very best friend!

Happy Valentine's Day!

“Love is all you need.”

Paul McCartney

May your day be filled with Love.

(and chocolate, of course!)

~Michele

Overnight winds

Last night we had a few inches of snow, accompanied by howling winds. I always find it interesting how the winds that rattle our windows, create such soft, gentle patterns in the snow.

~Michele

Cat-Nap Wednesdays

Although high temperatures were only in the teens today, Katie found a peek of sun coming in the window, as she enjoyed her afternoon nap.

~Michele

Pineapple Cottage Cheese Griddle Cakes

Years ago I heard about this recipe as a tasty way of adding calcium to your diet. I have changed it quite a bit, to create a healthy version. We often serve these with a salad and some broccoli or other bright colored vegetable. Also, as a snack, (pictured below) served with "Food for Thought" jams.

Pineapple Cottage Griddle Cakes

1 16 oz carton (2 cups) low fat cottage cheese (I like "Nancy's brand" ... it has live cultures)

1 8 oz can crushed pineapple; drained

3 or 4 farm fresh eggs (whatever you like)

1/2 - 3/4 C flour (I use a mix of spelt and barley or whatever I have on hand. Use the lesser amount if you choose a whole grain or more if you choose white flour. Also you will have to adjust the flour depending on the consistency of your cottage cheese and how well the pineapple is drained.)

1 1/2 - 2 T vegetable oil

dash of salt

Beat the eggs; add everything else and gently mix, by hand, until well blended.

Spray griddle with a non-stick spray and cook like you would pancakes. I use my 1/4 C measure to drop the batter onto the griddle. They can sometimes be a bit tricky to cook. Make sure your griddle is heated well on medium or medium-low, before starting. These cook best if cooked slow, otherwise they will brown before the center is completely cooked. Cook the first side till top starts to become dull rather than shiny. They are much easier to turn if the first side is cooked well. (tip: these don't come out the same twice; but they are always good!)

Hope you give this recipe a try

~Michele