Carnitas

• pork butt
• salt & pepper
• 2 t. oregano
• 2 t. chipotle chili powder
• 2 t. cumin
• 1 onion, diced
• 8 cloves of garlic, minced
• 1 jalapeno, rough chop
• 3/4 cup fresh squeezed orange juice (approx 3 oranges)
• juice of 1 lime

1. Trim the pork of excess fat. Season generously with salt & pepper. Rub with chili, cumin & oregano. Place in crock pot.
2. Top with the onion, garlic, and jalapeño. Pour the OJ and lime juice over the pork.
3. Cook on low for 8-10 hours or high for 4-6 hours, until meat is fork tender.
4. Take the meat out of the crockpot and shred it into smaller chunks. Reserve the liquid.
5. Heat a pan over medium-high with a small amount of oil. Spread a single layer on carnitas in the pan and cook on one side until it starts to get brown and crispy, drizzle a little of the reserved liquid over the meat, flip and brown for a couple minutes. Repeat with all meat.
6. Or... if you don't want to take the time to pan fry, you can spread the meat on a baking sheet and broil in the oven until browned and crispy.

Cranberry Orange Cookies

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 t. vanilla extract
• 1/2 t. orange extract
• zest from one orange (optional)
• 1 1/2 cups all purpose flour
• 3/4 t. baking soda
• 1/2 t. salt
• 1 cup dried cranberries
• 1/2 c. white chocolate chips

1. Preheat oven to 375 degrees.
2. Cream butter and sugars together until fluffy. Add egg, extracts, and zest. Mix until well combined.
3. Mix in flour, soda, and salt until well-mixed. Stir in cranberries and chips.
4. Drop by rounded tablespoon onto parchment-lined baking sheets. Bake for 8-10 minutes, cool on pan for 3 minutes.

Makes 2 dozen cookies.

PF Changs Style Lettuce Wraps

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon Sriracha, optional
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce
• Shredded carrots (optional)

1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture and (optional) shredded carrots into the center of a lettuce leaf, taco-style.

Serves 4

Instant Pot Butter Chicken

• 4 garlic cloves
• 2 t. grated ginger
• 14 oz. can diced tomatoes
• 1 t. tumeric
• 1/2 t. cayenne pepper
• 1 t. Kashmiri chili powder (or substitute paprika)
• 1 t. salt
• 2 t. garam masala (divided)
• 1 t. cumin
• 2 lbs. boneless skinless chicken (breasts or thighs, fresh or frozen)
• 1/2 c. heavy cream
• Basmati Rice, for serving

1. Add diced tomatoes, garlic, ginger, turmeric, cayenne, paprika/kashmiri chili, salt, 1 t. garam masala, and cumin. Place the chicken on top of the sauce.
2. Set Instant Pot to 13 minutes on high pressure cook (add additional 2 minutes if chicken is frozen).
3. Let pressure release naturally for 10 minutes.
4. Remove chicken, shred into large pieces or chop, and set aside.
5. Blend all the sauce ingredients with an immersion blender (or carefully pour into a standard blender) until smooth. 
6. Stir cream and additional 1 t. garam masala into the sauce, and heat using the saute option until sauce thickens up (3-5 minutes). Add chicken back in. 
7. Serve over basmati rice.

White Chicken Chili

It's basically one million cans of stuff that you put in a pot, but it's delicious. Opt for low sodium options and then add salt to taste.

• 2 chicken breasts, cooked and cubed (good use for leftover chicken or a rotisserie chicken)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 can Rotel
• 1 can green chiles
• 1/2 cup salsa verde (I use the small can of herdez in the Hispanic foods aisle)
• 2 cans white beans, drained and rinsed
• 2 cans low sodium chicken broth
• 1 t. oregano
• 1/2 t. cumin
• 1/2 t. chipotle chili powder (ok to skip if you don't have it in your pantry)
• salt and pepper to taste
• olive oil

1. In a large pot, saute onion in a little olive oil until translucent, add garlic and stir until fragrant. 
2. Add Rotel, green chiles, salsa verde, white beans, chicken broth, chicken, and spices. Simmer 30 minutes. 
3. Serve with sour cream, cilantro, green onions, cornbread, whatever you like with chili!

Rum Cake

Cake:

• 1 cup chopped pecans
• 1 package yellow cake mix
• 1 package pistachio or vanilla instant pudding mix
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup water
• 1/2 cup rum (light or dark)

Glaze:

• 1 stick (1/2 cup) unsalted butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup rum (light or dark)
• 1/4 cup water

1. Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside.
2. In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil and rum. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the thickest part of the cake comes out with just a few crumbs attached.
3. While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugars, rum and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to a simmer and cook for 5 minutes, then remove from heat.
4. When the cake is done, remove from the oven and let cool 5 minutes, then invert onto a serving plate. Using a skewer or a fork, poke holes all over the top and sides of the cake, then brush the entire cake with the glaze, repeating until all the glaze is gone. Cool completely. Wrap and refrigerate up to three days. 

Cauliflower Zuppa Toscano

• 1 lbs Italian sausage
• 1 onion, chopped
• 3-4 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 6 cups low sodium chicken broth
• 1 head cauliflower, cut into bite sized pieces 
• 1 bunch kale, cut into bite sized pieces
• 1/2 cup heavy cream
• 2-3 tablespoons basil, chopped (Plus more for serving)
• Crushed red peppers, optional
• Olive oil 

1. Preheat oven to 400. Lightly toss cauliflower with olive oil (approx 1 tablespoon). Spread on baking sheet and roast for 10-15 minutes.
2. Brown the sausage in a large pot, drain and remove from pot. 
3. In the pot where you browned the sausage, sauté onions until translucent, add garlic and stir until fragrant. Add sausage, Italian seasoning, and chicken broth into pot, simmer for 10 minutes. 
4. Add roasted cauliflower, kale, basil, and heavy cream, simmer until kale is tender (2-3 minutes). Top with additional fresh basil and crushed red peppers.

If you prefer potatoes over cauliflower, thinly slice 2 russet potatoes and add when you put in the chicken broth. 

Lemon Pie with Berry Topping

Crust:

• 9 full-sheet graham crackers
• 1 Tablespoon granulated sugar
• 5 Tablespoons unsalted butter, melted

Make the crust: 

1. Preheat oven to 350.
2. Using a food processor, pulse the graham crackers into crumbs. Pour into a medium bowl and stir in sugar and melted butter until combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Pre-bake crust for 8 minutes. Leave oven on.

Filling:

• 1 block cream cheese, softened
• 1 (14 ounce) can full-fat sweetened condensed milk
• 3/4 cup fresh lemon juice (about 4 lemons)
• zest from 2 lemons
• 4 egg yolks

Make the filling: 

1. Beat cream cheese until soft and fluffy. Combine with sweetened condensed milk, lemon juice, zest and egg yolks until smooth. Pour into warm crust.
2. Bake the pie for 18-21 minutes or until only *slightly* jiggly in the center. Remove from the oven and allow to cool completely on a wire rack. 
3. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.

Berry Sauce

• 1 tablespoon cornstarch
• Juice from one lemon
• 1 tablespoon warm water
• 1 1/2 cups fresh or frozen blueberries
• 1 cup fresh or frozen raspberries
• 2 Tablespoons granulated sugar
• Zest from one lemon

Make the sauce:

1. Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. 
2. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir occassionally for 3 minutes until the blueberry juices begin to release. 
3. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some blueberries as you go. The mixture will start to thicken. 
4. Add raspberries at this point so they minimally break down, stir occasionally for 1-2 minutes. Remove from heat and stir in the zest. Cool completely before topping the pie.

Green Chile Egg Bake

(12 servings)

• 10 eggs
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups cottage cheese
• 2 cups shredded cheese (I used pepperjack)
• 2 (4 oz.) cans diced green chiles

1. Beat eggs for 3 minutes on medium speed until lighter in color. Whisk in flour, salt, & baking powder. Add cottage cheese, green chiles, and shredded cheese- mix until combined.
2. Pour into lightly greased 9x13. Bake, uncovered, at 350 degrees for 40-45 minutes until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Crescent Roll Danishes

Easy Cheese Danishes

• 2 packages crescent rolls

Filling:

• 8 oz cream cheese, softened
• 1 tsp. lemon juice
• 2 T. sugar
• 2 T. sour cream

Icing:

• 1 cup powdered sugar
• 1 T. softened butter
• 1 T. milk

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
2. Filling: Combine all ingredients in stand mixer or with hand mixer until smooth. 
3. Remove crescent roll dough from can- pinch at seams to create one sheet.
4.  Cut each package into 8 strips. Repeat with second container.
5. With each strip of dough, twist it loosely then wrap around itself. Use thumbs to create an indent in the center for the filling. Put a dollop of filling in the center of each danish.
6. Bake for 12-15 minutes until lightly golden.
7. While danishes are cooling, combine all icing ingredients in a bowl until smooth. When cool, drizzle with icing.

Italian Beef Sandwiches

• Chuck Roast, 3-5lbs
• Packet Italian Dressing Dry Seasoning
• 1/2 jar of pepperoncinis & 1/2 juice from jar
• 3 garlic cloves, minced
• 1 can beef broth

1. Trim chuck roast of excess fat. 
2. Put all ingredients into crockpot, cook on low for 8 hours.
3. Shred meat, serve in buns with provolone cheese and extra pepperoncinis.

Chocolate Chip Cookies

• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar 
• 1/2 cup white sugar
• 1 whole egg 
• 1 egg yolk
• 1 tbsp. vanilla extract
• 2 1/4 cups all purpose flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 2 cups milk or semi-sweet chocolate chips (or 1 cup milk chocolate chips, 1 cup m&m's)

1. Preheat oven to 325 degrees. Line cookie sheets with parchment paper.
2. In a large bowl, whisk together butter and sugars until combined (about 2 minute). Add in vanilla and egg + yolk. Whisk until smooth (about 30 seconds).
3. Add flour, salt, and baking soda to the bowl- stir together with a spatula or wooden spoon until there are no streaks of flour. Fold in the chocolate until evenly distributed.
4. Using a 1 1/2 T cookie scoop (or two spoons), drop dough 2 inches apart onto prepared cookie sheets. 
5. Bake for 11-13 minutes (cookies will look underdone, and bottoms will be barely golden). Cool on cookie sheet for 5 minutes.

Chocolate Pot de Creme

Chocolate Pot de Creme

• 8 ounces semisweet chocolate, chopped
• 1 1/2 cups whole milk (I've substituted 2% with success as well)
• 1 cup heavy cream
• 6 egg yolks
• 5 tablespoons white sugar
• 1/4 teaspoon salt

1. Place chopped chocolate into a blender.
2. Whisk together the remaining ingredients and heat in a heavy-bottomed saucepan over medium-low heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon and almost boiling.
3. Pour the hot mixture into the blender over the chocolate. Cover and blend until smooth, scraping down the sides as needed. Hold a kitchen towel over the lid of the blender to be safe, everything will be hot.
4. Divide the mixture among 6-8 ramekins or small cups and refrigerate until set, about 3 hours. Top with whipped cream before serving.

Roasted Tomatillo Salsa

Roasted Tomatillo Salsa

• 1-1.5 lbs. tomatillos, husked and rinsed
• 2 serranos
• 4 garlic cloves, still in peel
• 1/2 white onion
• 1/2 cup cilantro
• lime to taste
• salt to taste

1. Cut tomatillos in half. Broil halved tomatillos, whole serranos & garlic until the skin is blistered and charred. Let cool. Remove seeds from serranos (or leave them in for a spicier salsa)
2. Process with the remaining ingredients in a food processor. Done!

Tomatillo-Avocado Salsa

• 4 tomatillos
• 1/4 white onion
• 2 serrano peppers (I left the seeds in)
• 1 garlic clove
• handful of cilantro
• juice of 1 lime
• 2 avocados
• salt to taste

1. Peel the husks (skins? what do they call those things?) off the tomatillos. Rinse under warm water to get that sticky-waxy residue off.
2. Rough chop all the ingredients, then blend it all together in a food processor. Salt or add additional lime juice to taste.

Daniel's Favorite Vinaigrette

Vinaigrette

• 2 T. honey
• 1 1/2 T. white wine vinegar
• 3 T. orange muscat champagne vinegar (from Trader Joe's)
• 1 T. fresh lemon juice 
• 1 1/2 t. lemon zest
• 2 t. whole grain mustard
• 2 t. dijon mustard
• 1 1/2 t. minced garlic
• 1/2 cup olive oil
• salt & pepper

1. Combine all ingredients in a mason jar & shake, shake, shake.
2. Will keep for one week in the fridge.

Triple Berry Coffee Cake

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 heaping teaspoon lemon zest
• 1/4 cup sour cream
• 1/3 cup milk
• 1/2 cup EACH raspberries, blueberries, blackberries

Crumb topping:

• 3 tablespoons softened butter
• 1/3 cup brown sugar
• 1/4 all-purpose flour
• 1 teaspoon ground cinnamon

Directions:

1. Preheat oven to 350 degrees. Grease and flour the bottom and sides of a spring pan.
2. For the cake: Sift flour, baking powder and salt. Set aside.
3. Cream the butter and sugar with electric mixture until light. Add eggs one at a time and beat until fluffy. Add vanilla, lemon zest and sour cream and mix well.
4. Alternately, add flour mixture and the milk to the batter, beginning and ending with the flour.
5. Spread half of the batter evenly into prepared pan and smooth the top. Spread berries (thawed & well-drained, if using frozen) on top of batter. Cover berries with the remaining batter and spread the top evenly with a spatula (some of the berries will show through).
6. For crumb topping: Combine all ingredients and use fingers to mix and form crumbs.
7. Spread crumbs on top of cake and bake for 35 to 40 minutes or until toothpick comes out clean and cake is golden brown. Cool completely. Dust with powdered sugar and serve at room temperature.

Peach Coffee Cake: substitute peeled, sliced peaches for berries. Orange zest or 1 tsp. orange zest for lemon zest.

Doubling recipe: bake in a 9x13 for 50-60 minutes.

Wild Blueberry & White Chocolate Cheesecake

• 1 1/2 cups vanilla sandwich cookie crumbs (such as Golden Oreos)
• 1 tablespoon white sugar
• 2 tablespoons butter, melted
• 2 cups white chocolate chips
• 1/2 cup half and half
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 2 teaspoon vanilla extract
• wild blueberry sauce
• 1/2 cup whole blueberries (can be frozen)

1. Preheat oven to 325 degrees. Wrap foil around the bottom of a 9" springform pan. 
2. In a medium bowl, combine the cookie crumbs, tablespoon of sugar and butter. Press into the bottom of the springform pan.
3. In a double-boiler, melt the white chocolate with the half and half, stirring occasionally until smooth. Alternatively, microwave in 30 second intervals (stirring after each interval) until the chocolate and half and half is smooth.
4. In a large bowl, beat the cream cheese until it is smooth and light. Add 1/2 cup sugar, beat until smooth. Beat in eggs, one at a time. Blend in vanilla and the melted white chocolate. 
5. Pour half of the batter into the pan, then spoon 1/2 the blueberry sauce over the top. It's thick- don't bother trying to spread it. Sprinkle the whole berries over the top.
6. Pour the remaining batter into the pan, and spoon the remaining blueberry sauce over the top. Swirl the jam with a knife to create a marbled-effect.
7. Place the pan in a jelly-roll pan, fill the pan with some water to create a water bath. Bake for 65 minutes, until filling it set (it should still be jiggly in the center). Then turn off the oven and leave the cheesecake in the oven for an hour. 
8. Cool, cover with plastic wrap, then refrigerate for at least 8 hours (overnight) before removing from the pan. 
9. Garnish with extra blueberry sauce, fresh blueberries, white chocolate curls, or whipped cream before serving.  

Wild Blueberry Sauce

• 1 cup frozen wild blueberries
• 3 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/4 cup water

1. In a saucepan, combine all ingredients. 
2. Bring to a boil over medium heat, allow to boil for one minute, stirring occasionally. 
3. Cool before using in cheesecake recipe, but can be served warm with pancakes, waffles, crepes, or ice cream.

Queso

• 3/4 lbs. lean ground beef, browned and drained*
• 2 lbs. block of Velveeta, cubed
• 2 (10 oz.) cans Rotel (original, mild, or hot- whatever your preference), drained
• 1 (7 oz.) can diced, roasted green chiles

1. Combine all the ingredients in a crock pot. 
2. Melt on low until smooth (approx. 2-3 hours) or high (approx. 1 hour). 
3. Once melted, keep crockpot on low.

Buffalo Chicken Dip

• 1 1/2  lb. cooked chicken breast, shredded
• 2 (8-ounce) packages of cream cheese, softened
• 1 cup ranch or blue cheese dressing
• 3/4 - 1 cup pepper sauce, such as Frank's Red Hot 
• 1 cup shredded cheddar cheese

1. Preheat the oven to 375 degrees.
2. In the bowl of a stand-mixer, beat together the cream cheese and ranch dressing. Stir in the pepper sauce, 1/2  cup of cheddar, and the shredded chicken. 
3. Spread the mixture into a casserole dish, sprinkle with the remaining cheddar, and bake for 20-30 minutes, or until heated through and the cheese is melted.
4. Let it sit for at least 10 minutes so you don't burn your mouth. I speak from experience. I like to stir everything together once it comes out of the oven.
5. Serve with celery sticks, chips, crackers, etc.

or...

1. Melt the cream cheese with the dressing in a pot over medium-low heat until smooth.
2. Stir in the cheese until melted.
3. Fold in the buffalo sauce and shredded chicken; pour everything into a crock pot on low.
4. Serve with celery sticks, chips, crackers, etc.

White Chocolate Raspberry Cheesecake

• 2 cups chocolate cookie crumbs (such as Oreos)
• 1 tablespoon white sugar
• 1/4 cup butter, melted
• 2 cups white chocolate chips
• 1/2 cup half and half
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 6 tablespoons raspberry sauce

1. Preheat oven to 325 degrees. Wrap foil around the bottom of a 9" springform pan. 
2. In a medium bowl, combine the cookie crumbs, tablespoon of sugar and butter. Press into the bottom of the springform pan.
3. In a double-boiler, melt the white chocolate with the half and half, stirring occasionally until smooth. Alternatively, microwave in 30 second intervals (stirring after each interval) until the chocolate and half and half is smooth.
4. In a large bowl, beat the cream cheese until it is smooth and light. Add 1/2 cup sugar, beat until smooth. Beat in eggs, one at a time. Blend in vanilla and the melted white chocolate. 
5. Pour half of the batter into the pan, then spoon three tablespoon of raspberry sauce over the batter.
6. Pour the remaining batter into the pan, and spoon the remaining raspberry sauce over the top. Swirl the jam with a knife to create a marbled-effect.
7. Place the pan on a jelly-roll pan, fill the pan with some water to create a water bath. Bake for 55-60 minutes, until filling it set (it should still be jiggly in the center). Then turn off the oven and leave the cheesecake in the oven for an hour. 
8. Cool, cover with plastic wrap, then refrigerate for at least 8 hours (overnight) before removing from the pan. 
9. Garnish with extra raspberry sauce, fresh raspberries, white chocolate curls, or whipped cream before serving.  

Raspberry Sauce

• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water

1. In a saucepan, combine all ingredients. 
2. Bring to a boil, and continue to boil for 5 minutes, or until sauce is thick, 
3. Strain sauce through a mesh strainer to remove seeds.

Fig Spread

Fig Spread

• 6 ounces Calimyrna dried figs, stemmed and sliced into 1/4 inch pieces.
• 1 tablespoon sugar
• 3/4 cup water
• 2 teaspoons fresh lemon juice

1. Bring the water, sugar and figs to a boil in a small saucepan.
2. Reduce the heat, and simmer- covered- until the figs can easily be pierced with a knife and most of the liquid has evaporated. About 20 minutes.
3. Allow the figs to cool slightly before transferring to a food processor or blender. Add the lemon juice and puree until smooth. If the spread is too thick, you can add water, one tablespoon at a time, until it reaches a spreadable consistency.

Strawberry & Spinach Salad

Strawberry & Spinach Salad

• 16 cups baby spinach
• 3 cups strawberries, sliced
• Optional: feta or goat cheese, slivered almonds, craisins, apples, mandarin oranges.

Dressing

• 1/4 cup vegetable oil
• 1/4 cup seasoned rice vinegar (can be found at Asian markets, or in the Asian section of supermarkets)
• 3 tablespoons red onion, finely minced
• 3 tablespoons white wine vinegar 
• 2 tablespoons honey
• 1/4 teaspoon smoked paprika
• 1 1/2 teaspoons toasted sesame seeds
• salt & pepper

1. Whisk all the dressing ingredients together until combined. 
2. Toss the spinach and strawberries (and optional ingredients) with the dressing right before serving.

Tiffany's Broccoli Salad

Tiffany's Broccoli Salad

• 10 cups Broccoli Florets, cut into bite-sized pieces
• 1 small Red Onion, diced
•  1/2 cup Raisins
• 1 can of sliced water chestnuts, drained 
• 1 cup Mayonnaise
• 1/3 cup White Sugar
• 3 tablespoons Apple Cider Vinegar
• 2/3 cup Cashews
• 1/3 cup Sunflower Seeds
• 5 slices Bacon, cooked and chopped

1. Whisk together the Mayo, Sugar & Vinegar in a large bowl- toss in the Broccoli, Onions, Raisins & Water Chestnuts. Refrigerate for at least 2 hours.
2. Before serving- mix in the Bacon, Cashews & Sunflower Seeds.

PB Sandwich Cookies

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup packed light brown sugar
• 1/2 cup peanut butter (I used extra chunky)
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup quick cooking oats

Filling:

• 3 tablespoons butter, softened
• 1 cup confectioners’ sugar
• 1/2 cup creamy peanut butter
• 2 1/2 tablespoons heavy whipping cream

1. In  a small bowl, combine the flour, bs, bp & salt. Cream the butter and sugars together until fluffy. Add in the peanut butter until well-mixed. Beat in the egg and vanilla. Mix in the flour mixture. Stir in the oats. Refrigerate for two hours.
2. Preheat the oven to 325 degrees. Using a cookie scoop, make 24 uniform dough balls. Cut them in half and roll into balls (48 total). Place onto a lightly greased cookie sheet, and flatten slightly with a fork. They will be small cookies! That's okay! Bake for 8-10 minutes, until the cookies are a light golden brown. Allow the cookies to cool completely.
3. Cream 3 tablespoons butter with the confectioners’ sugar, 1/2 cup smooth peanut butter, and the cream until light and fluffy.
4. Fill the filling into a large ziplock bag, cut one of the corners, and squeeze the filling onto half of the cooled cookies, then top with the other half, squeeze them together until the filling reaches the ends of the cookie! 

Baja Sauce for Seafood Tacos

Baja Sauce

• 1/4 of red bell pepper, seeded and chopped
• 1 jalapeno, seeded and chopped
• 2 T. diced onions
• 1 garlic clove
• 2 T. cilantro
• 1/4 c. mayo
• 1/4 c. sour cream
• 2 t. vinegar
• 1/4 t. black pepper
• dash of cumin
• juice of 1/2 lime

1. In a food processor or blender, puree the bell pepper, jalapeno, onions, and garlic until smooth. 
2. In a small bowl, combine the mayo, sour cream, vinegar, lime juice, pepper, and cumin. Stir in the pureed vegetable mix. 
3. Refrigerate at least 3 hours to allow flavors to combine.