Myrriah's Peanut Butter Cookies

http://allrecipes.com/recipe/oatmeal-peanut-butter-cookies-iii/detail.aspx

Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping

Directions
In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Herb Roasted Whole Chicken

http://thepioneerwoman.com/cooking/2010/04/herb-roasted-whole-chicken/

* 3-4lb Whole Chicken
* Something to stuff inside the chicken (Apple, Onion, Lemon, Garlic, Carrot, etc..)
* Canola Oil
* Salt and Pepper
* Fresh Herbs

You can stuff various items into the chicken for roasting and this will provide additional moisture and aromatics that will help to flavor the chicken from the inside. I’m using a lemon, some garlic cloves, and an onion.

Preheat your oven to 450 degrees while you pick the herbs from their stems.

Toss those herbs into a bowl and add in your salt and pepper.
For EACH chicken you’ll be roasting, you’ll need:
* 1-2 Tablespoons of chopped herbs
* 1 Tablespoon of salt (kosher is best)
* 1 Teaspoon of pepper

Add to that 2-3 tablespoons of Canola oil…
And give it all a stir.

Before we apply our herb mixture to the outside of the chicken, we’ll need to fill the cavity of the bird with our aromatics. As I mentioned, I’m using Lemon, Garlic, and Onion. You won’t be eating these items, so you can just give them a rough chop / slice / mash.

Stuff those aromatics into the nether regions of your chicken…

It’s important that your whole chicken be patted dry with a clean cloth or paper towel. This will help to insure a nice crust on your chicken once it’s finished. Begin rubbing the chicken down with your canola-herb-salt-pepper mix. No need to get crazy with it. It’s just a chicken.

Just be sure to rub it down on all sides…

Did I mention I’m doing multiple chickens at once? That’s one of the coolest parts about this. I can easily do six of these chickens in the oven for a large group of people. At $5 or less each chicken, and feeding 3-4 people each chicken…it’s a deal!

Slide your herb coated chicken(s) into that 450 degree oven for an hour to an hour and fifteen minutes until they are golden brown and have developed a delicious crust.

Once the chickens have roasted, it’s good to let them rest for 10-15 minutes. This will allow all of the juiciness of the bird to redistribute to the right places. If you tore into it right away…all its goodness would run out and you’d be left with a dry chicken.
And that’s a no-no.

You’ll notice that I didn’t truss the chicken with any sort of butcher’s twine or anything. Normally this is just fine. If you notice the legs popping out too far (which can cause them to get overly brown) during the roasting process, you can always make a small cut in the skin itself and pop the legs through it as I’ve done with this particular chicken. Welcome to accomplishment. Feels good, doesn’t it?

Tetrazzini

http://allrecipes.com/recipe/kristis-tetrazzini/

Ingredients

4 skinless, boneless chicken breast halves
1 (12 ounce) package wide egg noodles
2 (10.75 ounce) cans condensed cream of chicken soup
2 fresh broccoli, minced
3 stalks celery, chopped
1 cup fresh sliced mushrooms
1 onion, chopped
salt to taste
ground black pepper to taste
1 pinch seasoned salt
1/4 cup shredded Cheddar cheese
1/4 cup mozzarella cheese, shredded
1 pinch paprika

Directions
Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9 inch baking dish with cooking spray.
In a 3 quart saucepan, boil chicken for about 30 minutes. Drain, and cut into bite sized pieces.
Meanwhile, cook pasta according to directions. Drain.

In a large bowl, mix together cream of chicken soup, broccoli, celery, sliced mushrooms, seasoned salt, salt, pepper, and onion. Stir in pasta and chicken pieces. Spread mixture into the prepared baking dish. Sprinkle with shredded cheese and paprika.

Bake for 45 minutes.

Skinny Pad Thai

http://www.skinnykitchen.com/recipes/skinnyfied-chicken-pad-thai/

Ingredients
8 ounces rice noodles
¼ cup reduced-sodium chicken broth
3 tablespoon fresh lime juice, about 2 limes
3 tablespoons brown sugar
3 tablespoons seasoned rice vinegar
½ teaspoon red pepper flakes
Cooking spray, we used olive oil spray
1 pound boneless, skinless, chicken breast or tenders, cut into bite-size strips
6 cloves garlic, (about 2 tablespoons) minced
2 egg whites
1 tablespoon sesame oil or any vegetable oil, see shopping tip
1½ cup bean sprouts
¼ cup green onions, sliced
Topping
¼ cup peanuts, chopped
¼ cup green onions, sliced
Red pepper flakes

Instructions
1. Fill a large pot half way with water and bring to a boil. Remove from heat and stir in noodles. Let stand for 8 minutes. Drain and rinse in cold water. Set aside.
2. In a small bowl, mix together the chicken broth, lime juice, brown sugar, rice vinegar, and red pepper flakes. Set aside.
3. Coat a large nonstick pan with cooking spray. Add chicken and cook over medium-high heat for 3 minutes. Stir often. Add garlic and continue to cook and stir for about 2-3 minutes until chicken is no longer pink. Transfer to a plate or bowl and set aside.
4. Coat the pan again with cooking spray. Add the egg whites and scramble until cooked. Remove from pan and set aside.
5. In the same pan, heat 1 tablespoon sesame oil over medium-high heat. Add drained noodles and sprouts. Cook and stir for 2 minutes. Add the chicken broth mixture, cooked chicken and egg whites. Continue to cook and stir for 1-2 minutes until hot.
6. Divide Pad Thai among 5 bowls or plates. Top each with a little peanuts and green onions. Add a very little amount of red pepper flakes to each or let everybody add their own, if desired.

Makes 5 servings

Pizza

http://allrecipes.com/recipe/amazing-whole-wheat-pizza-crust/

Ingredients
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour

Directions
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.

Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.