I needed a treat to take to someone after church today and knew I wanted to use up the rest of a jar of peanut butter. It turns out this recipe is GREAT!
peanut butter chocolate chip cookie bars (adapted from spend with pennies)
1 cup unsalted butter, softened
1 cup peanut butter
1 1/2 cups light brown sugar
1/2 cup sugar
1 large egg plus 1 large egg yolk
2 teaspoons vanilla extract
2 3/4 cup flour
1 teaspoon cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
2 cups chocolate chips
Preheat oven to 350 degrees and line a 9x11 pan with wax paper.
Using an electric mixer, cream together butter, peanut butter and sugars. Add eggs and vanilla extract. Add flour, cornstarch, baking powder and salt. Add milk and incorporate. Fold in chocolate chips. Transfer batter to the prepared pan and spread evenly.
Bake for 35 minutes or until edges are beginning to turn golden brown and a toothpick comes out clean.
Excellent chicken curry!
indian chicken curry (adapted from food network)
2 tablespoons red wine vinegar
1 tablespoon tomato paste
2 teaspoons garam masala
2 teaspoons curry powder
2 cloves garlic, minced
1 (14.5) ounce canned petite diced tomatoes
1 1-inch piece of fresh ginger, peeled and cut into pieces
kosher salt and freshly ground black pepper
5 boneless, skinless chicken breasts (mine were frozen)
1 (5 ounce) package baby spinach (dang, I forgot!)
chopped fresh cilantro for garnish
hot cooked jasmine rice or naan bread for serving
Combine the vinegar, tomato paste, garam masala, curry powder, garlic, tomatoes with their juices, ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Puree until well blended and only slightly chunky.
Spray the slow cooker with non-stick spray. Place chicken on the bottom of the slow cooker. Sprinkle generously with salt and pepper. Pour the sauce over the top. Cook on high for 6 hours.
Stir in the baby spinach until wilted, if using.
Serve with cilantro, rice and naan bread.
