Friday, February 25, 2011

Friday Foodday

Hey there lovebugs!
It's Friday Foodday!  Do you have a fabulous recipe that I can feature? Send it to me!

Peanut Butter Oatmeal Chocolate Chip Cookies
c/o Stephanie Cooks
1/2 cup butter 
1/2 cup white sugar 
1/3 cup packed brown sugar 
1 cup peanut butter (smooth or crunchy will both work) 
1/2 teaspoon vanilla extract 
1 egg 
1 cup all-purpose flour 
1 teaspoon baking soda 
1/4 teaspoon salt 
1/2 cup rolled oats 
1 cup semisweet chocolate chips

1. Preheat oven to 350° F (175° C).
2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
(Flatten the cookies because these don’t spread.)
3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Chili Mac
c/o Food Network
1 pound corkscrew shaped pasta
2 pounds ground sirloin
2 tablespoons extra-virgin olive oil
1 sweet onion, chopped
2 jalapeno peppers, seed and chopped
4 cloves garlic, chopped
3 tablespoons (1 1/2 palm fuls) dark chili powder
2 tablespoons (1 palm ful) cumin
2 tablespoons cayenne pepper sauce
Coarse salt
1 cup beer or beef broth
1 (28-ounce) can diced tomatoes in juice
1 (14-ounce) can crushed tomatoes

In a large pot, boil pasta until al dente.
Meanwhile, in a big, deep pot, brown beef in oil over medium high heat. Add onions, peppers, and garlic. Season meat mixture with chili powder, cumin, cayenne, and salt. Cook together 5 minutes, stir in beer or broth, and reduce liquid by half, 2 minutes. Stir in tomatoes and simmer for 10 minutes.
Drain pasta. Add hot pasta to chili pot and stir to coat pasta evenly. Remove from heat and garnish big bowlfuls of chili mac with chopped scallions.

Lemon Bars
c/o Smitten Kitchen
For the crust: 
1/2 pound unsalted butter
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the full-size lemon layer: 
6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup flour

Confectioners’ sugar, for dusting


Preheat the oven to 350°F and grease a 9 by 13 by 2-inch baking sheet.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes (less if you are using the thinner topping), or about five minutes beyond the point where the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners’ sugar.

Be fabulous today!


  1. Yum! I love anything with lemon in it! Esp lemon bars! You are making me so hungry!!!

  2. OMG my first time trying a lemon bar was around christmas time! SO I def know those are delicious!

  3. I have never thought of peanut butter and chocolate, but those cookies sound amazing. Love your blog! I am your newest follower!


  4. Ooooh if I weren't on a diet! But wow. Nice to meet you from 20sb! :)

  5. Ooooh if I weren't on a diet! But wow. Nice to meet you from 20sb! :)


Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.