Wednesday, November 26, 2003
Peanut Butter & Chocolate Cookie Cups
3/4 cup butter softened
1/3 cup sugar
1 1/2 cups flour
3/4 cup Nestle Peanut Butter chips
3/4 cup milk chocolate chips
1 can sweetened condensed milk
1 tsp. vanilla
2 eggs
Preheat oven to 350. Heavily grease 36 mini muffin tins.
Beat butter and sugar until creamy, add flour and mix un-
til crumbly. Roll rounded teaspoon dough into a ball and
press onto bottom and halfway up the sides of mini
muffin tins. Place 5 chips (any combination of chocolate
and peanut butter chips) into the bottom of each cup.
Beat eggs with wire whish and add condensed milk
and vanilla. Spoon mixture over each muffin and fill to
the top of each cup. Bake for about 15-18 minutes or
until centers are puffed and edges are just beginning
to brown. Remove tin from oven and while still warm
top each cup with the remaining chips they will soften
and retain their shape. Cool completely in pan, then
with tip of knife loosen edges and remove from tin.
Makes 36 cookie cups. Variation: try butter scotch
chips or mint chips.
PITA BREAD
1 1/4 cups lukewarm water
1 tablespoon yeast (highly active yeast)
1 teaspoon salt
1 tablespoon sugar
3 cups flour
Mix all ingredients in a kitchen aide until well mixed and has
formed a nice elastic dough. Make 8 balls coating them with
flour. Roll them out into eight 6 inch circles. Place them on a
floured dish towel and cover with another towel. Let rest
for 45 minutes.
Bake them at 400 F on an un-greased cookie sheet for 5 to 7
minutes. Then flip them over and bake for 3 to 5 more minutes.
Remove from cookie sheet, let them cool for a couple of
minutes and cut them in half with a pair of kitchen scissors.
APPLE CHICKEN PITAS
1/2 chicken breast boiled
1 cup chopped celery
1/2 cup chopped onion
2 cup chopped green apple
1/2 cup sliced almonds
1 cup mayonnaise
1/4 teaspoon salt
1 teaspooon sugar
Dash pepper
8 Pita Breads, halved
Shred the boiled chicken brast in a bowl. Add the next eight
ingredients. Mix them well. Spoon about 1/3 cup into each pita
half. Serve with red or green grapes.
APPLE TUNA PITA
1 can (6 ounces ) tuna in water, drained
1/2 cup chopped red apple
1/3 cup mayonnaise
1/4 cup finely chopped celery
1/4 cup finely chopped walnuts
2 tablespoons finely chopped onion
1 tablespoon sweet pickle relish
1 teaspoon sugar
1/4 teaspoon salt
8 pitas, halved
In a bowl, combine the first nine ingredients. Spoon 1/4 cup in a
pita half. Serve with carrot sticks, or fruits like grapes or
strawberries.
TEX MX PITAS
2 pounds ground beef
1 envelope taco seasoning
1/3 cup water
1 can (16 ounces) refried beans
1 can (10 OUnces) diced tomatoes and green chilies, undrained
Pinch ground cumin
7 Pita breads, halved
3 cups (12 Ounces) shredded Cheddar cheese
sliced jalapenos
In a skillet, cook beef over medium heat until no longer pink;
drain. Stir in taco seasoning, water, beans, tomatoes and cumin.
Simmer, uncovered, for 20 minutes, stirring occasionally. Spoon
about 1/3 cup into each pita half; top with about 2 tablespoons
cheese and a few jalapeno slices. Place in an ungreased 12-in.x
9-in.x22. baking pan. Bake at 350 for 10 minutes or cheese is
melted.
