Recipes

Try this delicious peanut butter cookies recipe. Use your favorite peanut butter and for the best shape, let the dough chill for at least three hours before baking. These are perfect with the cross-hatch pattern on top for the final touch. Prep time: 30 minsCook time: 10 minsDough chilling: 3 hrsTotal time: 3 hrs 40 minsServings: 24 servings Ingredients: 1/2 cup butter (1 stick, 4 ounces, 112 g), unsalted or salted, room temperature 1/2 cup (100 g) white granulated sugar 1/2 cup (110 g) packed brown sugar 1/2 cup (130 g) peanut butter 1 large egg 1 1/4 cups (160 g) all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt (if using salted butter, omit the salt) Directions: Make the cookie dough. Beat the butter until creamy, 2 minutes. Add the brown sugar and white sugar, beat for 2 more minutes. Mix in the peanut butter and the egg.In a separate bowl, vigorously whisk together the dry ingredients—the flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture. Chill the dough. Wrap dough in plastic and refrigerate at least 3 hours. Preheat oven to 375°F. Shape the cookies. Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on un-greased cookie sheet. Flatten in crisscross pattern with a fork. (It helps to dip the fork in sugar to keep it from sticking to the dough.) Bake at 375°F until light brown, about 9 to 10 minutes. (Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely.Note: For chewier cookies, bake at 300°F for 15 minutes. Source: Simply Recipes

This udon noodle recipe is great for a last minute meal. The starch from the noodles thicken the broth and give it a silky texture. It’s the perfect way to use up any leftover halves of peppers or cabbage from previous recipes. Learn how to prepare this dish below. Yield: Serves 2 Ingredients: 1 cup vegetable broth (or other broth) 2 cups water 1 bay leaf 1 star anise 1 teaspoon salt Handful of udon noodles 1 to 2 cups Swiss chard, torn into pieces (or other hearty green) 1/2 block tofu, cubed 2 to 4 spring onions, sliced Soy sauce, to taste Directions: Bring liquids, bay leaf, and anise to a boil. Add the udon noodles. When the udon is almost cooked but still slightly crunchy, add the chard. Cook until the udon and chard are both tender. Stir in the tofu and spring onions. Remove the pot from the heat. Remove the bay leaf and star anise, and season with soy sauce as needed. Divide between bowls and enjoy! Source: the Kitchn

It’s delicious, decadent, and infinitely customizable, what’s not to love? If you’re new to fondue, it’s all about pomp and circumstance. Learn how to make this originally Swiss dish below. Yield: 6 to 8, makes 3 cups Prep time: 12 minutes Cook time: 15 minutes Ingredients: 10 ounces Emmental cheese 10 ounces Gruyère cheese 1 clove garlic 1 1/2 cups dry white wine, such as Chablis or dry Riesling 1 teaspoon freshly squeezed lemon juice 3 tablespoons kirsch 1 tablespoon cornstarch Freshly ground white pepper Freshly grated nutmeg Sweet paprika For dipping: 1-inch cubes of day-old French bread or country loaf, apple slices For serving: cornichon pickles, pickled onions Equipment: Fondue set with burner, or a 6-cup enamelled cast-iron saucepan/saucier pan to use stovetop Measuring cups and spoons Box grater Chef’s knife and cutting board Wooden spoon or heatproof rubber spatula Whisk (optional) Directions: Grate the cheese. Grate 10 ounces Emmental cheese and 10 ounces Gruyère cheese (about 2 1/2 cups each). Rub the pot with garlic. Rub the inside of a fondue pot or medium saucepan (preferably nonstick or enameled cast iron) with 1 garlic clove. Heat the wine and lemon juice. Add 1 1/2 cups dry white wine and 1 teaspoon lemon juice and heat over medium heat until steaming, about 4 minutes. Whisk the kirsch and cornstarch. Meanwhile, place 3 tablespoons kirsch and 1 tablespoon cornstarch in a small bowl and whisk with a fork until smooth. Slowly stir in the cheeses. While stirring constantly in a figure-eight motion, gradually add both cheeses a handful at a time, waiting until each handful is completely melted and incorporated before adding the next. Stir in the paste. When the mixture begins to bubble, stir in the kirsch-cornstarch paste. Season the fondue. Continue to cook for another 3 to 5 minutes, and season with a little white pepper, nutmeg, and paprika. Should your melted cheese begin to separate, increase the heat and whisk or stir the mixture quickly to bring it together again. Light the flame. Carefully light the flame on your fondue set, following the manufacturer’s instructions. Transfer the pot to the fondue set. Carefully transfer the pot to your fondue set. If you’re going without a fondue set, simply place the pan on a wooden board or other heat-resistant material. Serve the fondue. Serve the fondue with bread cubes or sliced apples, cornichon pickles, and pickled onions. Source: the Kitchn

The classic Italian-American style meatballs are perfect as a dinner entree or as an appetizer. These tender meatballs are loaded with herbs and cheese, and covered with a classic tomato sauce. You can store these in the refrigerator for about 5 days. Learn how to prepare it below. Prep time: 25 minutes Cook time: 60 minutes Total time: 85 minutes Servings: 8 servings Ingredients: For the meatballs: 1 pound ground beef (at least 16 percent fat) 1 pound ground pork 2/3 cup milk (whole or 2 percent) 3 slices of white bread, crusts removed (about 3 ounces) 1/4 cup ricotta cheese 1/4 cup grated Parmesan or Romano cheese 2 large eggs 1 teaspoon salt (or 2 teaspoons of kosher salt) 1 tablespoon chopped fresh parsley 2 teaspoons black pepper 1 teaspoon dried oregano or marjoram 2-3 garlic cloves, minced About 1 cup flour, for dusting 1/3 cup extra virgin olive oil 2 1/2 cups (24 ounces) tomato sauce (recipe follows, or use already prepared) Tomato Sauce: 2 tablespoons extra virgin olive oil 3/4 cup finely chopped onions 3/4 cup finely chopped carrots 3/4 cup finely chopped celery 2 tablespoons chopped fresh parsley 1 clove garlic, minced 1 28-oz can crushed or whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped 1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil 1 teaspoon tomato paste Salt and freshly ground black pepper to taste Directions: Heat olive oil in a large skillet on medium heat. Add the onions, carrots, celery, and parsley. Stir to coat with the oil, reduce the heat to low and cover the pan. Cook for 15 to 20 minutes until the vegetables are soft and cooked through. Remove the cover, add the garlic, and increase the heat to medium high. Cook the garlic for half a minute, then add the tomatoes (if using whole canned tomatoes, break up with your fingers as you add them to the pan). Add the tomato paste and basil. Season with salt and pepper. Bring to a low simmer, reduce the heat to low and let cook uncovered until thickened while you prepare the meatballs, 15 to 30 minutes. Purée in a blender, or push through a food mill for a smooth consistency. Return to pan. Adjust seasonings. Heat the milk in a small pot until steamy. Turn off the heat, tear the bread into little pieces and soak it in the milk until it partially dissolves. Mash it until you get something that resembles a paste. Turn it out onto a plate to let it cool. In a large bowl, combine the beef, pork, ricotta cheese, grated Parmesan, eggs, salt, parsley, oregano, black pepper, garlic cloves and the bread-milk mixture. Mix it well with your hands until it barely combines. Don’t overwork the mixture or it will become tough. It is OK to have some discernible bits of bread or meat in the mix; better that than overworked meatballs. Wet your hands and form the meatballs. A traditional size for this sort of meatball is 2-3 inches across, but you can make them any size you want. Once you roll the meatball in your hands, roll it in the flour to give it a good coating. Set each one on a baking sheet as you work. You might need to rinse your hands a few times as you make the meatballs. When all the meatballs are formed, heat olive oil in a large skillet over medium-high heat. Brown the meatballs on at least two sides. Don’t worry about the center getting cooked through, as you will finish these in the sauce. Once all the meatballs are browned, arrange them in the sauce, turning each one over in the sauce to coat. Cover the pot and simmer gently for 15-20 minutes. Serve with the sauce and pasta or crusty bread. Sprinkle with a little chopped parsley for garnish if you want. Source: Simply Recipes

Cut down on cooking time with this air fryer fried chicken recipe. A healthier alternative to deep frying, this recipe leaves chicken crispy and delicious with far less work. The best part? It’s a breeze to clean up afterwards. Prep time: 15 minsCook time: 45 minsMarinating: 60 minsTotal: 2 hrsServings: 4 to 6 Ingredients: 1 4-pound fryer chicken, cut into 10 pieces (2 breasts cut in half, 2 wings, 2 legs, 2 thighs) 1 teaspoon kosher salt 1 teaspoon ground black pepper 2 cups buttermilk For the coating: 2 cups all-purpose flour 1 tablespoon seasoned salt 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 tablespoon garlic powder 1 tablespoon paprika Spray olive oil for cooking Directions: Marinate the chicken. Season the chicken well with salt and pepper and then add it to a bowl with buttermilk. Chicken pieces should be covered with the buttermilk. Let it sit for at least an hour or up to overnight. Bread the chicken. To prepare the breading mixture, stir together flour, seasoned salt, salt, pepper, garlic powder, and paprika.Remove chicken pieces from buttermilk and shake off any excess; then dip in the flour mix and coat well. Transfer breaded chicken pieces to a clean plate or wire rack to rest. Air-fry the chicken. You will need to work in two batches if you are doing a full chicken. Spray the basket of your air fryer with nonstick spray. Place half of the pieces in the basket of your air fryer. Try to ensure the pieces don’t touch. Air needs to circulate around them.Spray the chicken pieces lightly with spray oil. Place the basket in the air fryer and turn the air fryer to 350°F. Cook for 14 minutes, then flip the fried chicken with tongs, spray lightly with oil a second time on the bottom side of the chicken, and cook for another 10 to 12 minutes, until white meat reaches 165°F and dark meat reaches 175°F.(NOTE: A meat thermometer is vital.)During the air frying process, if you pull out the chicken and notice any dry flour spots on the chicken, spray those spots lightly with oil. The breading will never crisp up if it doesn’t have a tiny bit of oil to hydrate it. It will just burn. Serve: When the fried chicken is ready, let it rest on a plate for a few minutes before serving. Serve immediately with salad, coleslaw, mashed potatoes, or your favorite fried chicken sides!Cooked fried chicken can be stored in the fridge for 5 days and reheated in a 300°F oven for 8 to 10 minutes. Source: Simply Recipes

A mimosa is the refreshing combination of sparkling wine and juice that is best served cold. This combo allows for a crisp and sweet taste, perfect for any occasion. Here’s how to craft the perfect one, all the way from ingredients to serving. Any sparkling wine can work for a mimosa, but Cava and Champagne both have a bitterness that adds dry, crisp sips without the sugar. While orange juice is the most common choice, tangerine juice has a brighter color and a richer taste for an elevated cocktail. Yield: Serves 1Prep time: 3 minutes Ingredients: 2 cold medium tangerines or oranges 2 ½ ounces chilled sparkling wine Garnish options: pomegranate seeds, blackberries, or raspberries Equipment: 6-ounce champagne flute Knife and cutting board Cocktail measure Juicer Fine-mesh strainer and glass or measuring cup with spout (optional) Directions: Halve and juice 2 cold medium tangerines or oranges. If you’d like to remove the pulp, pour the juice through a fine-mesh strainer into a glass or measuring cup with a spout. Place the juice and a 6-ounce champagne flute in the refrigerator. Open the sparkling wine if needed: Using a napkin or towel, untwist the cage counterclockwise, putting pressure on the cork to keep it from popping out prematurely. Twist the bottle—not the cork. Once the bottle starts to loosen from the cork and is able to spin freely, begin to slowly pull the cork away from the bottle. The pressure of the bottle will loosen the cork out, you can control how quickly the cork separates itself from the bottle. Release slowly at a 45-degree angle to allow air to get out and not cause an eruption. Pour 2 1/2 ounces of the juice into the champagne glass. Add the sparkling wine. Fill the rest of the glass with the sparkling wine. Garnish the mimosa with pomegranate seeds, raspberries, or blackberries if desired. Source: the Kitchn

Brownies made from scratch always beat box-made. These brownies are easy and simple to make for the perfect dessert. The secret? A bit of almond extract. Read more below. Prep time: 20 minutes Cook time: 25 minutes Yield: Makes 10 to 25 brownies Ingredients: 10 tablespoons (1 1/4 sticks, 140 g) unsalted butter 1 1/4 cups (250 g) granulated sugar 3/4 cup plus 2 tablespoons (85 g) unsweetened cocoa powder (natural) 1/4 teaspoon salt 1/2 teaspoon almond extract 2 cold large eggs 1/2 cup (65 g) all-purpose flour 2/3 cup (80 g) pecan pieces Directions: Preheat oven and line baking pan: Preheat oven to 325°F (160°C), with a rack in the lower third of the oven. Line the bottom of an 8-inch square baking pan with foil or parchment paper in such a way as there is an overhang on two opposite sides to make it easy to lift the brownies out when they’re done. Heat butter, cocoa, sugar, salt in a bowl over simmering water: Place the butter, cocoa, sugar, and salt in a medium-sized metal bowl. Fill a large skillet halfway with water and bring to a bare simmer. Set the bowl of the butter cocoa mixture in skillet of simmering water. Stir the butter cocoa mixture until the butter has melted and the mixture is smooth and hot to touch. Remove the bowl from the skillet and let it cool down a bit, from hot to warm. Stir in almond extract, eggs, flour, beat with spoon, add pecans: Stir in the almond extract. Stir in the eggs, one at a time, beating strongly after each addition. Once the batter is well mixed and shiny and thick, stir in the flour. Beat for 40 strokes with a wooden spoon. Mix in the pecans. Pour batter into lined pan: Pour the batter into the prepared lined pan and smooth the surface evenly. Bake: Bake 25 minutes at 325°F (160°C), or until a bamboo skewer or toothpick inserted into the center comes out still a little moist with the brownie batter. Cool completely on a rack. Cut: When the brownies have completely cooled, lift up the sides of the foil or parchment liner to remove them from the pan. Place the brownies on a cutting board and cut into squares or rectangles. Source: Simply Recipes

Vegans rejoice. Falafel is a great meatless choice that is hearty and filling with little effort. Pair this with a lemony chopped salad for dinner. Yield: 4 servings Time: 50 minutes Ingredients: 2 c. canola oil, for frying 2 cloves garlic 1 medium yellow onion, chopped 4 1/2 c. packed baby spinach, divided 2 15-ounce cans chickpeas, rinsed 2 tbsp. all-purpose flour 1 tsp. ground cumin 1 tsp. ground coriander Kosher salt 6 oz. roughly torn baguette (about 4 cups) 2 pt. (4 cups) grape tomatoes, quartered 1/4 red onion, finely chopped 2 tbsp. fresh lemon juice 2 tbsp. olive oil Directions: Heat oven to 425°F. Attach a deep-fry thermometer to a small pot, add canola oil and heat to 350°F. In a food processor, pulse garlic, yellow onion and 1/2 cup spinach until very finely chopped. Add chickpeas, flour, cumin, coriander and 1/2 teaspoon salt and pulse to combine (chickpeas should be chopped but coarse). Form mixture into 2-Tbsp balls and fry in batches until golden brown, turning as necessary, 4 minutes. (Note: Oil must remain between 340°F and 360°F or balls will fall apart; adjust heat as needed.) In a food processor, pulse baguette to form coarse crumbs; transfer to baking sheet and toast until dry and crisp, 5 to 7 minutes. Meanwhile, in a medium bowl, combine tomatoes, red onion, lemon juice, olive oil, 1/4 teaspoon salt and 1/2 teaspoon pepper. Finely chop remaining 4 cups spinach and fold into salad. Top with crumbs and serve with falafel. Connect with us on social media! Follow us on Instagram and Facebook. Source: Good Housekeeping

The all time favorite appetizer can also be made in an air fryer. Get the best flavor versus their frozen counterparts with this recipe. The secret is all in the preparation. Prep time: 5 minutesCook time: 8 minutesFreeze time: 1 to 2 hoursYield: 8 mozzarella sticks Ingredients: 1 large egg 1 teaspoon Italian seasoning 1/2 teaspoon salt 1 cup panko breadcrumbs 8 whole milk (or low-fat) mozzarella sticks Equipment: Air Fryer Wax paper Directions: Do the prep work: Line a rimmed baking sheet with wax paper. Lightly beat the egg in a wide, shallow bowl. Combine the Italian seasoning, salt, and breadcrumbs in a second wide, shallow bowl. Coat the mozzarella sticks and freeze them: Dip a mozzarella stick into the beaten egg and coat it completely. Dip the stick into the bowl with the breadcrumbs and coat completely. This will be messy. It’s okay.Transfer to a wax paper-lined rimmed baking sheet and line them up so they are not touching. Freeze for 1/2 hour minimum, 1 hour maximum.Coat the mozzarella sticks again, and freeze them, again. Pull the mozzarella sticks out of the freezer, dip them into the egg and then the breadcrumb mix, and then freeze them for another 1/2 hour minimum, 1 hour maximum. Air fry the mozzarella sticks: Set your air fryer to 390°F. Spray the air fryer basket and the mozzarella sticks with a nonstick cooking spray. Air fry the mozzarella sticks (in batches if desired or necessary, as space permits) for 6 to 8 minutes until the exterior is golden and crispy. Serve! Remove from the fryer, cool just long enough to avoid burning your tongue, and eat immediately! Source: Simply Recipes

You can never go wrong with pizza, especially a homemade one. Add this recipe to your dinner plans for a tasty meal your family will be sure to love. Prep time: 2 hours Cook time: 30 minutes Yield: Makes 2 10-12-inch pizzas Ingredients: Pizza Dough: 1 1/2 cups (355 ml) warm water (105°F-115°F) 1 package (2 1/4 teaspoons) of active dry yeast 3 3/4 cups (490 g) bread flour 2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven) 2 teaspoons salt 1 teaspoon sugar Pizza Ingredients: Extra virgin olive oil Cornmeal (to help slide the pizza onto the pizza stone) Tomato sauce (smooth, or puréed) Firm mozzarella cheese, grated Fresh soft mozzarella cheese, separated into small clumps Fontina cheese, grated Parmesan cheese, grated Feta cheese, crumbled Mushrooms, very thinly sliced if raw, otherwise first sautéed Bell peppers, stems and seeds removed, very thinly sliced Italian pepperoncini, thinly sliced Italian sausage, cooked ahead and crumbled Sliced black olives Chopped fresh basil Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven Pesto Pepperoni, thinly sliced Onions, thinly sliced raw or caramelized Ham, thinly sliced Equipment: Pizza stone Pizza peel Pizza wheel Directions: Proof the yeast: Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved. After 5 minutes stir if the yeast hasn’t dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive. (Note that if you are using “instant yeast” instead of “active yeast”, no proofing is required. Just add to the flour in the next step.) Make and knead the pizza dough: Add the flour, salt, sugar, and olive oil, and using the mixing paddle attachment, mix on low speed for a minute. Then replace the mixing paddle with the dough hook attachment. Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes. If you don’t have a mixer, you can mix the ingredients together and knead them by hand. The dough should be a little sticky, or tacky to the touch. If it’s too wet, sprinkle in a little more flour. Let the dough rise: Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil. At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with. Cover the dough with plastic wrap. For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours. For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours). The longer the rise (to a point) the better the flavor the crust will have. Preparing the Pizzas Preheat pizza stone (or pizza pan or baking sheet): Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F (245°C) for at least 30 minutes, preferably an hour. If you don’t have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures. Divide the dough into two balls: Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours). Prep toppings: Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza. Flatten dough ball, and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter – 10 to 12 inches. Treat the dough gently! You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough. If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole. Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip. Brush dough top with olive oil: Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes. Repeat with the second ball of dough. Sprinkle pizza peel with corn meal, put flattened dough on top: Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into