Cooking Archives - Page 198 of 566 - Garden Seeds and Honey Bees

Cinco de Mayo Spicy Peanut Butter Cookies

Makes 18 cookies

Ingredients:

*1 and 3/4 cup All-purpose Flour (If using Store bought Peanut Butter use 1 and 1/3 cup)

*1 and 1/4 teaspoons Sea Salt

*3/4 teaspoon Cayenne Pepper

*1/2 teaspoon Baking Soda

*1/2 cup Butter Flavored Shortening or Butter, room temperature (shortening will be a softer cookie)

*1/4 cup granulated Sugar

*1/2 cup Brown Sugar, packed

*1/2 cup Homemade Peanut Butter, recipe follows (You will need 1 cup unsalted peanuts, Honey and extra light olive oil)

*1 large Egg

*1 Egg Yolk

*2 teaspoons Vanilla Extract

*3/4 cup Roughly Chopped unsalted Roasted Peanuts

Supplies:

1/2 Baking Sheet

Silpat or other baking Mat or Parchment Paper

Food Processor

Fork

Sugar Sprinkles: Red, Yellow, Blue, Light Blue, Light Green, Dark Green, Hot Pink, Orange and White or Granulated Sugar as desired.

How to make Homemade Peanut Butter:

In a small frying pan on. Medium-low heat, add 1 cup unsalted peanuts, roast peanuts for 2 minutes or until they start to smell and get a few dark spots, stirring as needed. Remove from heat and add to food processor, pulse until they start to become creamy, add 2 teaspoons honey, 1/4 teaspoon sea salt and add olive oil 1 tablespoon, then add more as needed, a teaspoons at a time until a creamy consistency.

Directions:

In a mixing bowl Sift or whisk together the dry ingredients: Flour, salt, Cayenne Pepper and Baking Soda. Set aside.

In a large mixing bowl add the shortening or butter and sugar and brown sugar together with a wooden spoon until fluffy and light in color. Then add peanut butter, vanilla and eggs, mixing one egg at a time. Stir in chopped Nuts.

Slowly add the flour into the creamed mixture just until combined.

Refrigerate dough 15 to 20 minutes or until chilled.

Scoop cookies (3 Tablespoons or #24 scoop, 6 cookies per baking sheet) on Silpat covered 1/2 baking sheet. Then using a fork make the lines on the cookies by pressing fork tongs into the cookie all in one direction or criss-cross as desired and sprinkle with colorful sugar sprinkles or granulated sugar as desired. Bake cookies in a pre-heated 350*F. oven. Bake for 12 to 14 minutes or lightly golden on the bottom of the cookie. Leave cookies on baking sheet to set before removing to cooling racks.

Store cookies a few days in an airtight container or in the freezer for up to a month, for best flavor.

**Also see Cinco de Mayo Food Ideas

Also see Cinco de Mayo Ideas

Enjoy!

Lindy

Baked Chicken Taquitos

Makes 25 to 30

*3 Chicken Breasts or 6 Chicken Tenders, cooked and shredded or use store-bought Rotisserie Chicken, shred

*1/2 cup Lemon Lime Soda

*1/4 teaspoon Black Pepper

*1/4 teaspoon Sea Salt

*1/8 teaspoon Red Pepper Flakes

*1 teaspoon Onion Powder

*1/2 teaspoon Granulated Garlic/ Garlic Powder

In a crock pot with crock pot liner (for easy clean-up) add the above ingredients in the order listed and cook on high for 3 to 4 hours or until chicken shredded easily and are no longer pink.

While chicken cooks, place in a mixing bowl the Green Chile Sauce.

Green Chile Sauce

*2/3 cup Greek Cream Cheese Yogurt, softened

*1/2 cup Salsa Verde, like La Victoria, Fire Roasted

*7 ounce can Diced Green Chiles

*4 Green Onions, thinly sliced

*1/4 cup roughly chopped Cilantro, more for topping

*1 teaspoon Cumin

*1 teaspoon Chili Powder

*1/2 teaspoon Sea Salt

*Freshly Ground Black Pepper, to taste

*1 cup grated Monterey Jack Cheese or Pepper Jack Cheese

**25 to 30 White Corn Tortillas, warm in the microwave before filling and baking (this helps so they won’t crack as much)

Mix together in a bowl the cream together the salsa verde. Stir in cooked shredded chicken, green Chile’s, onions, cilantro, cumin, chili powder, cheese, salt and pepper.

For each tortilla fill with about 3 tablespoons of green chili sauce mixture to the center of the warm tortilla and roll-up, place on a Silpat placed on 1/2 baking sheet. Make sure not to overfill and put the seam side is down on baking mat.

Bake in a 425*F. for 15 minutes or until lightly browned.

Serve while warm and top with Avocado Lime Sauce or use as a dip. If you want it for a dip, you may want to double the sauce Avocado Lime Sauce recipe.

Recipe adapted from Recipe Runner

Avocado Lime Sauce

*1 Ripe Avocado

*Juice from 1 Lime

*1/4 cup Greek Yogurt

*1 to 2 teaspoon Hot Sauce, like Franks

*Sea Salt, to taste

In a blender or small food chopper. Blend avocado, lime juice, yogurt, hot sauce and salt, until smooth.

Use for topping on tacos.

Recipe adapted from Food Network

Also see Cinco de Mayo Food Ideas