Crunchy Pea and Bacon Salad

May 28, 2012 by

I’m nearly certain this salad is one of those dishes that can’t really be as good for you as the word “salad” might trick you into thinking. For some reason though, it looks good to me. I have no idea why, but I’m saving it for that day when I finally give in and try it. The original is from the Schwan’s website.

IngredientsCrunchy Pea and Bacon Salad

  • 1 cup mayonnaise
  • 1 Tbsp sugar
  • 2 Tbsp vinegar
  • 4 cups Green Peas, prepared and chilled
  • 1/4 cup diced red onion
  • 1/2 cup diced cheddar cheese
  • 2 cups chopped romaine lettuce
  • 6 slices Fully Cooked Bacon Slices, prepared and chopped
  • 1 cup salted peanuts

Directions

  1. Blend mayonnaise, sugar and vinegar to make dressing.
  2. Stir together dressing, peas, onions and cheese.
  3. Serve on a bed of lettuce topped with bacon and peanuts

Variations

  • I’d simplify the recipe by just using 2 or 3 tablespoons of bacon bits.
  • You could like substitute a favorite prepared dressing for the mayonnaise and vinegar here. I’m thinking Ranch would work nicely.

Time Required: 30 minutes

Servings: 4

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Peanut Butter Oat Bites

October 19, 2011 by

A recipe from the April 2011 issue of All You (original here). The note with the recipe explains, “These delicious treats are best served with a tall glass of milk.” That’s true of most cookies though.

Ingredients

  • 2 tablespoons unsalted butter
  • 2/3 cup creamy natural peanut butter
  • 1/4 cup confectioners’ sugar
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Rice Krispies cereal
  • 1 cup quick oats
  • 1/4 cup raisins
  • 1/4 cup mini chocolate chips
  • 1/4 cup finely chopped lightly salted dry-roasted peanuts

Directions

  1. Melt butter in a medium saucepan over medium heat.
  2. Remove pan from heat and stir in peanut butter, confectioners’ sugar, honey and vanilla.
  3. Stir in Rice Krispies and oats and allow mixture to cool.
  4. Stir in raisins and chocolate chips.
  5. Form mixture into 1-inch balls, then roll each ball in chopped peanuts, pressing to coat.
  6. Makes 24 cookies.
  7. Store in refrigerator.

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Paula Deen’s Magical Peanut Butter Cookies

December 21, 2010 by

These aren’t exactly the kind of cookie that you typically associate with Paula Deen—they’re sugar-free, and there’s not a stick of butter in sight! I have no idea why the recipe works (where is Alton Brown to explain it?), but it does. The original recipe is available from The Food Network. Magical Peanut Butter Cookies are the twenty-first of my 25 Cookies of Christmas.

Ingredients

  • 1 cup peanut butter, creamy or crunchy
  • 1⅓ cups Splenda
  • 1 egg
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 350°F.
  2. Spray cookie sheet with nonstick cooking spray.
  3. Mix peanut butter, 1 cup Splenda, egg, and vanilla extract in a mixing bowl, combining completely.
  4. Roll the dough in your hands, into about 1″ balls.
  5. Place on cookie sheet.
  6. Dip fork in remaining Splenda, and press on balls to create criss-cross design.
  7. Bake 10 to 12 minutes. Sprinkle cookies with some of remaining Splenda while still warm.
  8. Cool several minutes on pan before removing (to avoid breaking).

Variations

  • For a crunchier cookie, stir ½ cup chopped peanuts into the batter.

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No-Bake Candy Cups

December 7, 2010 by

I learned the fun of candy making several years ago, when I took a Wilton candymaking class at the local Michael’s. Wilton Candy Melts make it easy to create simple candy and bark with nothing but a microwave. Here’s one combination I invented from the ingredients on hand when I wanted a fast treat. No-Bake Candy Cups are the seventh of my 25 Cookies of Christmas.

Ingredients

  • 2 pounds white Candy Melts
  • 1 cup peanut butter
  • 3 cups Rice Krispies
  • 2 cups peanuts

Directions

  1. Melt the Candy Melts in the microwave, according to the package directions.
  2. Spray two silicone mini-muffin pan lightly with nonstick spray.
  3. Stir peanut butter into the melted candy melts.
  4. Mix Rice Krispies and peanuts.
  5. Pour the candy mixture over the Rice Krispies and peanuts, stirring to combine.
  6. Spoon mixture into mini-muffin pan.
  7. Chill until solid and remove from pan. Once solid, candy should be fine at room temperature, but return to the refrigerator for storage if necessary.

Variations

  • Choose another color of Candy Melts if desired, but remember the peanut butter may change the color slightly.
  • Use chocolate Candy Melts and Cocoa Pebbles for Chocolate Candy Cups.
  • A silicone pan is ideal for this recipe, as you can push the formed candy out of the pan. Paper liners in a metal pan can work, but the paper may stick to the candy in places.

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