Chocolate Peanut Butter Bundt Cake

Chocolate Peanut Butter Bundt Cake

1 box Duncan Hines Devil's Food Cake Mix
16 oz. sour cream
3 large eggs
25 mini peanut butter cups, quartered

Glaze:
1/2 cup whole milk
1/4 cup smooth peanut butter
2-4 tbsp powdered sugar

1. Preheat oven to 350 degrees.
2. Combine the cake mix, sour cream and eggs in a bowl and beat with an electric mixer for several minutes.
3. Grease a bundt pan.
4. Pour half the batter in the pan, followed by peanut butter cups, and then the remaining batter.
5. Bake for 40-50 minutes or until a toothpick comes out clean.
6. Cool for 10-15 minutes and then turn over on a rack or plate to cool.
7. Make the glaze just before serving: heat milk in a sauce pan. Whisk in peanut butter and then powdered sugar. Drizzle over cake.

Notes: This cake is as good as it sounds. You can get 12 hearty slices out of it, or up to 20 smaller slices.  To increase the mouthwatering effect, you can save a few of the peanut butter cups to sprinkle on top of the cake.

Recipe Origination: Erin Rowley sent me this one, from the "Whipped" website.

Chicken Satay with Peanut Sauce (or Dip)

Chicken Satays

2 garlic cloves, minced
2 tbsp olive oil
2 tbsp lime juice
2 tbsp honey
1 tbsp soy sauce
1/4 tsp cayenne pepper
1/4 tsp ground coriander
2 boneless, skinless chicken breasts cut into strips
1 red pepper, cut into cubes
Skewers

1. Combine all ingredients (except chicken and peppers) in a shallow dish.
2. Place chicken in marinate and turn to coat.
3. Refrigerate at least 2 hours.
4. Pre-heat grill.
5. Place chicken and peppers on skewers and cook over medium-high heat for about 3 minutes per side.

Peanut Sauce
1 cup coconut milk
1/2 tsp crushed red pepper
1/4 tsp carawy seeds
1/4 tsp ground coriander
2 garlic cloves, crushed
pinch of salt
1/4 cup peanut butter

1. In a small saucepan, combine everything except the peanut butter and bring to a boil. Remove from heat and let sit for 15 minutes. Stir in the peanut butter and simmer for about 5 minutes until the sauce thickens.

Peanut Dip
1/2 cup smooth peanut butter
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp peanut oil
1 tbsp honey
1 tsp crushed red pepper
1 clove garlic, crushed
1/4 tsp hot pepper sauce

1. Whisk peanut butter, soy sauce, lime and oil in a medium mixing bowl.
2. Add honey, red pepper, garlic and hot sauce and mix well.

Notes: The chicken on its own is great, but we like eating it with one of the peanut sauces above. The first one tastes good but I've never been able to get it to thicken very well. The second peanut sauce is more of a spread, but it will become more sauce like with a quick 15 seconds in the microwave. (The last dip can also be served as an appetizer with raw veggies.) I always serve it with brown or jasmine rice. The recipe as is will serve 2, possibly 3 with bigger chicken breasts. It can easily be doubled.

Recipe Origination: The first two parts came from "The Nest" and the last peanut dip was given to me by Dom Geocaris.

Lemon Goat Cheese Pasta

Lemon Goat Cheese Pasta

1 box/lb spiral pasta (we like Barilla Plus)
1/2 cup frozen corn and/or peas
1/4 cup olive oil
1 tbsp ground lemon peel
2 tsp dried chives
1 log (5-6 oz) goat cheese
Fresh lemon juice, pepper and salt to taste

1. Cook pasta according to directions in salted water. With 4-5 minutes remaining, add corn and finish cooking.
2. Drain, but reserve 1 cup of the cooking water.
3. In a separate bowl, combine olive oil, lemon peel, chives and goat cheese. Break up cheese and mix.
4. Add hot pasta/corn to cheese mixture. Stir until combined, adding cooking water as necessary to give a smooth texture.
5. Add salt, pepper and lemon juice to taste.

Notes: This will make about 4 servings. It can be cut in half to feed 2. The original recipe calls for tarragon (which I didn't have, but will buy for next time), but I used chives instead and it turned out well. Basil, rosemary or anise would also work well. The original recipe also called for asparagus, which is a no-no in the Smith house; hence, the corn and peas. Next time I might try it with wrinkled string beans. The lemon made this a very refreshing dish - fresh zest is a must! It's incredibly easy and doesn't require many ingredients.

Recipe Origination: Shannon Downey sent me this one, as we're both goat cheese lovers

Yellow Bows of Texas

Yellow Bows of Texas

1 lb ground turkey
1 tbsp minced garlic
1 cup chopped onion (we prefer red onion)
1 cup chopped bell pepper, any color
1 cup diced carrots
1 1/2 cups tomato sauce
1 1/2 cups salsa
1 can (15 oz) black beans, rinsed and drained
2-3 tsp chili powder
1 tsp cumin
12 oz. bow tie pasta
Toppings as Desired: sour cream, shredded cheese, green onion

1. Cook turkey and garlic over medium heat.
2. Add onions, pepper and carrots. Cook and stir for 4-5 minutes.
3. Stir in tomato sauce, salsa, beans, chili powder, cumin and oregano. Bring mixture to a boil and reduce heat to low. Cover and simmer for 15 minutes.
4. Prepare pasta according to package directions. Drain.
5. Divide pasta among shallow bowls. Cover with chili and toppings.

Notes: This makes quite a bit of food. Maybe 6 total servings. It can be cut in half, but as a chili product, it also freezes or saves for a few days pretty easily.

Recipe Origination: Taken from "Taste of Home"

Chicken Pot Pie

Chicken Pot Pie

1 can cream of chicken soup (undiluted)
1/4 cup + 1/3 cup milk, divided
1/2 tsp thyme
1 tsp garlic salt
1 16 oz package frozen mixed veggies (corn, peas, carrots)
1 cup cooked, shredded (or cubed) chicken breast
3/4 cup bisquick

1. Combine the soup, 1/4 cup milk and seasonings in a large bowl. Stir in veggies and chicken.
2. Transfer to an 8 x 8 baking dish coated with cooking spray.
3. In a small bowl, stir bisquick and milk until blended. Drop by spoonfuls onto chicken mixture.
4. Bake uncovered at 350 degrees for 30 minutes (or until biscuits are golden brown.)

Notes: This will make 2-3 adult servings.

Recipe Origination: An adaption from "Taste of Home"

Baked Penne

Baked Penne

1/2 box Penne
1/2-1 jar red pasta sauce (I like cheese and garlic sauces)
1/2 cup cottage cheese (small curd) or ricotta cheese
1/3 cup shredded Italian cheese blend (or just Mozzarella)

1. Pre-heat oven to 375 degrees.
2. Boil pasta according to package directions (al dente).
3. Mix pasta with sauce and cottage cheese.
4. Place half of mixture into each of 2 mini-corningware baking dishes.
5. Sprinkle with cheese and bake for 20 minutes.

Notes: This can be cooked in a bigger cooking dish, too, but we like having our own individual dishes full of baked pasta. The ones I use are 22 oz each, made by Corningware. The recipe makes enough for 2, and can easily be doubled or more. I like using Barilla Plus for the added nutrients. Essentially, this is a cheap, but tasty meal. If you're a sucker for meat sauce, add 1/2 pound of cooked ground beef.

Recipe Origination: I'm sure it's in a simple recipe book somewhere, but I made it up. It tastes like lasagna without all the hassle of lasagna.

Chilaquiles Casserole (or Mexican Vegetarian) Lasagna

Chilaquiles Casserole

1/2 tablespoon canola oil
1/2 medium red onion, diced
1/2 red pepper, diced
1/2 medium zucchini, grated (optional)
1 15-ounce can black beans, rinsed
1 10-ounce can diced tomatoes, drained
1 cup corn, frozen (thawed) or fresh
1-2 teaspoons ground cumin
1/2 teaspoon garlic salt
6 corn or flour tortillas, quartered
1 10-ounce can mild red or green enchilada sauce
3/4 cups shredded Cheddar cheese
Optional toppings - sour cream, guacamole

1. Pre-heat oven to 400 degrees.
2. Heat oil in sauce pan over medium heat. Cook onions, peppers and zucchini until browned. (4-5 minutes)
3. Add peppers, beans, tomatoes, corn, cumin and salsa to saucepan and warm. (2-3 minutes)
4. Grease/spray an 8 x 11 baking dish. Place half of tortillas over bottom. Spread half of veggie mixture on top, followed by half the enchilada sauce and half the cheese. Repeat each layer.
5. Bake covered for 15 minutes, then an additional 10 minutes uncovered until bubbling on the edges.
6. Let sit for 5 minutes before serving.

Notes: The original recipe was double this one in a 9 x 13 baking dish. We're not big into leftovers, so this half recipe was great for 2 people and a toddler.

Recipe Origination: My cousin Erin Theoharis sent it to me. Thanks Cuz!