Ingredients

• 1/3 cup chunky peanut butter
• 3 tablespoons butter, softened
• 1 teaspoon vanilla
• 1 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1-1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped peanuts

Grease a 9×9″ baking pan and preheat oven to 350 degrees F.  Aggressively whisk together first 6 ingredients. Sift together dry ingredients and stir into dough. Pour batter in pan and sprinkle with nuts. Bake for 25-30 minutes.

Ingredients (for one serving)

• 1 cup fresh spinach
• 6 leaves Italian Parsley
• 4 strawberries
• 3 ounces fresh pineapple
• 4 ounces water
• 2 ounces orange juice
• 4 ice cubes

Blend and enjoy.

• 3 cups flour
• 1 packet (2-1/4 teaspoons) quick rise dry yeast powder
• 1 teaspoon garlic salt
• 1 cup very warm water
• 1 tablespoon olive oil
• 1 tablespoon salt (sea salt or kosher salt preferred)
• 1/2 teaspoon herbs such as rosemary, basil or oregano

Combine 2 cups flour with the yeast and garlic salt, and stir to combine. Add water and knead to make dough. Slowly add in enough of the remaining cup of flour until no longer stickey. Cover and let rise in a warm area for 15 minutes or more. punch down. transfer to a baking pan and let rise again. Spread top with olive oil and then sprinkle with salt and herbs.

Ingredients

• 4-6 Chicken Breasts
• 1 tablespoon poultry seasoning, such as vegeta
• 1 tablespoon olive oil
• 1 – 15-ounce can thick coconut milk (you can tell by shaking the cans in the store which are thicker)
• 1 – 10-ounce can tomato paste
• 1 – 1/2 tablespoons curry paste OR the following spices:
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 teaspoon curry powder
• 1/2 teaspoon garam masala
• 1 cup peas
• 3/4 cup fresh basil leaves, torn
• 1/4 cup fresh cilantro, optional
• 1 lime wedge, optional

• 2 – 14 ounce cans chick peas
• 1 – 14 ounce can diced tomatoes
• 3 tablespoosn diced onions
• 1 clove garlic, minced
• 3 cups fresh spinach
• 1 – 1/2 tablespoons curry paste OR the following spices:
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 teaspoon curry powder
• 1/2 teaspoon garam masala

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Serves 4-6 (easily doubled)

•                8 ounces Ziti or similar pasta

•                4 tablespoons butter

•                1 clove garlic, minced

•                1/4 cup flour

•                1/2 teaspoon salt

•                1/4 cup milk

•                1 tablespoon Dijon mustard

•                2 cups shredded Swiss cheese (cut fine if you can only find slices or cubes

•                1 cup leftover ham, cubed

•                1/3 cup grated Parmesan cheese

•                1/4 cup bread crumbs

Preheat oven to 350 degrees F. Cook pasta according to package directions.

Meanwhile, melt butter in medium saucepan over low heat. Cook garlic in butter for 30 seconds, stirring frequently. Stir in flour and salt, increase heat and stir until mixture is smooth and bubbly. Add milk, heat to boiling and stir until smooth. Add mustard and cheese, reduce heat, and simmer, stirring until cheese is melted and mixture is smooth.

Pour pasta into ungreased 2-quart baking dish. Add ham and cheese sauce. Sprinkle with Parmesan cheese and Bread crumbs. Bake for 20-25 minutes or until bubbly and browned.

Ingredients

• 1 pie crust
• 3 eggs
• 1 cup milk, cream, or a combination of milk and Greek yogurt
• 1 tablespoon butter or oil
• 3/4 cup diced asparagus
• 1 cup fresh spinach or 1/3 cup frozen thawed spinach
• 1 clove garlic, minced
• 3/4 cup shredded or finely diced cheese (shredded cheddar/jack, mozarella, chedddar, swiss)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

In a pan on stove, cook asparagus, spinach and garlic until just soft, approximately 5 minutes. Press pie crust into 9-inch pie plate. Whisk together eggs, dairy, salt and pepper. Add cheese and vegetables to pan. Top with egg mixture. Bake at 375 degrees F for 20-25 minutes.

1 bunch asparagus, thick ends removed
1 pound linguine or spaghetti
¼ cup olive oil
2 cloves garlic, crushed

1 red pepper, sliced (optional)

1 cup diced ham

1/2 cup fresh grated Parmesan cheese (or 1/4 cup finely grated, jarred Parmesan)

½ teaspoon salt
½ teaspoon black pepper

Bring a large pot of water to a boil. Add asparagus and cook until just tender, 2 minutes. Remove from water with a slotted spoon, pace in strainer, and rinse with cold water. Slice into thin diagonal slices. Add the pasta to the water and cook according to package al dente directions. Place the garlic, red pepper and olive oil in a skillet over medium low, and cook until garlic is golden. Add the ham and reserved asparagus, and cook until slightly browned, 3 to 5 minutes. Stir in the cooked pasta, Parmesan cheese, salt and pepper.