Quick (Sugar Free) Fall Peanut Butter Cookies

I (Sarah) was looking for a dessert recipe I could use for a diabetic friend. This one actually is rather good (even Peter loved it) and also fits into the gluten free category as well (which is also helpful for some of my relatives). I’m pretty sure it could be used with real sugar as well, but I have not tried that yet.

Ingredients
· 1 cup chunky peanut butter
· 1 cup Splenda
· 1 egg
· 1 tsp cinnamon
· ½ tsp nutmeg
· 1 tsp vanilla

Directions
1. Preheat oven to 350 degrees
2. Combine all ingredients
3. Using a small spoon, drop cookie dough onto an ungreased cookie sheet
4. Press each ball of dough with a fork to flatten – 1/3 inch thick
5. Bake for 8-10 min
6. Cool on cookie sheets for 2ish min – remove to thoroughly cool on racks

Yield: 1 dozen

Vodka maranara sauce

1 red onion
4-5 cloves of garlic
2 sticks of butter
1 cup of vodka
2-28 oz cans of crushed tomato
1 pint of cream
Parsley
Basil
1 1/2 tsp sugar

Melt butter and sauté garlic and onions (chopped) till soft about 10 mins

Add vodka simmer for 10 mins

Add tomatos, some basil and some parsley simmer for 30 mins

Add cream simmer for 30 mins

Add sugar stir. The longer you let it sit without getting too cold the better it tastes,

Enjoy.



- Posted using BlogPress from my iPhone

Asian Rice Bake

You find out at 4pm you have guests coming for dinner. Don’t fret! This is a super easy recipe that cooks up in 35 minutes. Kudos to Mom Fendrich for this recipe!

Ingredients
2 cups uncooked rice
4 boneless chicken breasts
1 ½ cups water
2 cans cream of mushroom soup
3 tbsp soy sauce
3 tbsp cider vinegar
3 tbsp honey
Garlic to taste

Parsley and Paprika

Directions
1. Pour rice in the bottom of a baking dish
2. Place chicken on top
3. Mix all sauce ingredients together and pour over chicken and rice
4. Bake at 375 for 35ish minutes or until rice is done and chicken isn’t pink
5. Sprinkle with parsley and paprika for color