As far as I'm concerned The Holiday Season is officially here. I can not wait to put up our Tree, The lights are up outside ~ with more to come. Have you started/finished your Christmas Shopping yet?
On today's menu : Chocolate Peanut Butter Surprise Cookies, Caramelized Butternut Squash, Potato and Poblano Gratin, The Marlboro Man Sandwich & Lasagna.
Chocolate Peanut Butter Surprise Cookies ~
* 1 1/2 cups all-purpose flour
* 1/2 cup unsweetened cocoa
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup granulated sugar (plus more for rolling)
* 1/2 cup packed brown sugar
* 1/2 cup unsalted butter, softened
* 1 cup creamy peanut butter, divided
* 1 teaspoon vanilla extract
* 1 egg
* 3/4 cup powdered sugar
1. Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside.
4. In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth.
5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness.
6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.
Caramelized Butternut Squash ~
* 4 cups water
* 3 cups brown sugar
* 2 (3-inch long) cinnamon sticks
* 1 (4-pound) butternut squash, unpeeled, seeded, and cut into 1-inch pieces, seeds reserved
In a large, heavy pot, stir the water, brown sugar, and cinnamon sticks together until the sugar dissolves. Add the butternut squash and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the liquid is reduced and syrupy, and the squash is very tender, about 2 1/2 hours.
Place the reserved seeds in a colander and rinse to remove any pulp. Dry thoroughly on paper towels. Heat an 8-inch skillet over medium-high heat. Add the squash seeds and cook, stirring frequently, until lightly toasted. Set aside to cool completely before using.
Remove the cinnamon sticks from the squash and discard. Let the squash cool slightly and serve warm or at room temperature with the toasted seeds.
Potato and Poblano Gratin ~
* Nonstick cooking spray
* 3 large poblano chiles, charred, stemmed, seeded, and cut into 2-inch wide by 1/2-inch-thick strips
* 1 cup frozen corn, thawed
* 1/2 cup half-and-half
* 1/2 cup Mexican crema, or creme fraiche
* 4 Yukon gold potatoes (about 1 pound), unpeeled and cut into 1/8-inch thick rounds
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 3 cup coarsely grated Monterey Jack cheese
Preheat the oven to 400 degrees F.
Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.
In a medium bowl, combine the poblano strips and corn.
In a small bowl, mix together the half-and-half and crema.
Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.
Let stand 10 minutes before serving.
Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.
The Marlboro Man Sandwich ~
* 1 whole Large (or 2 Small) Onions
* 2 sticks Butter (lots And Lots Of Butter)
* 2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
* Lawry's Seasoned Salt (or Similar Seasoned Salt)
* ½ cups (approximately) Worcestershire Sauce
* Tabasco Sauce, To Taste
* 4 whole French/deli Rolls (earthgrains Are Best!)
Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
Slice cube steak against the grain. Season with Lawry’s.
Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.
Butter halved French rolls and brown in skillet.
To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!
1 pkg. lasagna noodles
1 lb. gr meat
1 tub ricotta cheese
2 pkg of mozzarella cheese
1 big jar of spaghetti sauce
Boil noodles till done, brown gr. meat till done
Mix mozzarella and ricotta cheese together
stir meat and sauce together, save some sauce to pour over top.
Start Layering meat/sauce mixture, noodles, cheese and repeat.
Bake at 350 till bubbly.
Next week we will be baking only :) We will make cookies, pie and pumpkin roll . I am so excited ~ I love love love Pumpkin roll.