Peanut butter oatmeal banana cookies


Peanut Butter & Banana Oatmeal Cookies
Makes 12 cookies
2 ripe bananas
1.5 cups oats
2 tbsp. peanut butter
½ tsp. cinnamon
¼ cup semi-sweet chocolate chips
1. Preheat oven to 350°F.
2. Mash bananas in a bowl with a fork.
3. Add oats, peanut butter and cinnamon to the bowl and mix well. Stir in the chocolate chips.
4. Line a baking sheet with parchment paper and scoop the cookie batter onto it. Shape the dough into the actual size you want your cookies to be because they will remain the same size while baking.
5. Cook in the oven for 12-15 minutes. 12 minutes make for a softer cookie while the full 15 minutes makes a chewier one.
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Anne Swan’s Lasagna




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Gergy’s Taco mix (homemade)


2 tsp instant minced onion

1 tsp salt

1 tsp chili powder

1/2 tsp cornstarch

1/2 tsp crushed red peppers

1/2 tsp garlic powder

1/4 tsp oregano

1/2 tsp ground cumin



Yaki soba


1 lb lean pork loin, sliced thinly (against the grain)
1⁄3 cup soy sauce
1⁄3 cup rice wine
1 1⁄2 tablespoons sugar
12 ounces Chinese wheat noodles (udon noodles may be substituted)
3 tablespoons vegetable oil
1 onion, sliced thin
1 lb napa cabbage or 1 lb savoy cabbage, sliced very thin
3 carrots, grated
1 tablespoon chopped ginger
2 scallions, thinly sliced (optional)


In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
Cook noodles in boiling water about 8 minutes, or until tender.
Drain noodles and rinse under cold water.
In a large deep skillet or wok, cook onion in oil for about 3 minutes.
Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
Add the pork and cook for 2 minutes more.
Cover the mixture with noodles and pour the sauce over all.
Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
Place on a serving platter and garnish with chopped scallions, if desired.

Notes: good! I put all veg in food processor and shredded it.

Substituting fresh diced tomatoes for canned

Can fresh diced tomatoes be substituted for canned ones?

Yes. To substitute fresh diced tomatoes for a 14.5-ounce can of undrained diced tomatoes, use approximately 1 1/4 cups of diced fresh tomatoes and 1 cup of liquid. If your recipe calls for a 28-ounce can of undrained diced tomatoes, use about 2 1/2 cups of diced fresh tomatoes and 1 cup of liquid. Use any liquid that seems appropriate for your recipe, such as water, broth or tomato juice.


Spaghetti carbonara


8 ounces spaghetti
2 large eggs
3/4 cup grated Parmesan
4 slices bacon, diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
In a small bowl, whisk together eggs and Parmesan; set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
Serve immediately, garnished with parsley, if desired.


Chicken fried rice

Better than Takeout Chicken Fried Rice
1 pound chicken, about 2-3 chicken breasts, cooked and shredded
3 cups cooked rice *
2 Tbs sesame oil
1 small white onion, chopped
1 cup frozen peas and carrots, thawed
2-3 Tablespoons soy sauce (more or less to taste)
2 eggs, lightly beaten
2 Tbsp chopped green onions (optional)
Cook and shred the chicken.
Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

Feta Cheese with Lemon, Fresh Rosemary and Olives

3 Tbsp extra virgin olive oil

1 Tbsp fresh lemon juice

½ freshly ground pepper

pinch coarse salt

½ lb. chunk or wedge feta cheese

zest of 1 lemon, chopped finely

⅓ cup pitted olives, such as Nicoise or Kalamata, coarsely chopped

crackers, toasts or country bread or baguette slices

1. In a medium bowl, whisk together the olive oil, lemon juice, pepper, and salt.

2. Place the cheese on a serving plate and pour the oil mixture on top of it. Garnish with the chopped rosemary, lemon zest and olives. Spread onto crackers, toasts, or crusty bread slices.


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Oven baked potato wedges

4 russet potatoes
¼ cup extra virgin olive oil
¼ tsp sea salt or kosher salt
¼ tsp garlic powder
¼ tsp paprika
¼ tsp black pepper
2 Tbsp chopped fresh parsley leaves
¼ cup parmesan cheese
(preheat oven to 450˚F)
Wash & cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.
Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels.
Place ¼ tsp salt, ¼ tsp garlic powder, ¼ tsp paprika and ¼ tsp black pepper in to a large ziplock bag. Add potatoes and shake them together. Next add ¼ cup of olive oil to the bag and toss until potatoes are coated.
Line baking sheet with parchment paper. Place potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.
While potatoes are baking, chop 2 Tbsp fresh parsley and grate ¼ cup parmesan cheese and place both into a large mixing bowl.
Toss potato wedges in the mixing bowl with parsley and cheese.


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