Mixed Review Cookie

Peanut Butter Butterscotch Chippers

Recipe From http://picky-palate.com/

1 stick softened butter
1/2 Cup brown sugar
1/2 Cup granulated sugar
1 1/4 Cups smooth peanut butter
1 Cup melted butterscotch chips
1 egg
1 teaspoon vanilla
1 1/4 Cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 Cup butterscotch chips
1.  Preheat oven to 350 degrees F.  Cream butter and sugars until light and fluffy.  Melt butterscotch chips over a double boiler until melted.  Add melted butterscotch chips and peanut butter to beaten butter and sugars.  Beat in egg and vanilla.
2.  Place flour, baking soda and salt in bowl; mix to combine.  Add to wet ingredients until just combined then pour in butterscotch chips.  Using a cookie scoop, scoop dough, roll in sugar then place onto baking sheet.  Press tops with tines of a fork if desired.  I did it both ways and both are great.  Bake for 9-11 minutes or until cookies are cooked through.  Remove and let cool for 5 minutes before transferring to cooling rack.
4 dozen cookies

**  The Verdict
Brynn:  did not finish her cookie
Addie:  finished hers and ate sisters
Justin:  said they were dry (but he has a cold and can't taste anything
Nina:  I LOVE these cookies, will have to do some research to make these a little more gooey, maybe not so much flour

Our Favorite Thai Dish

Thai Coconut-Curry Sauce
From the Kitchen of Diane Jaggi
1 teaspoon dark (or regular) sesame oil, divided
2 teaspoons minced peeled fresh ginger 2 garlic cloves, minced
¼ cup finely chopped red bell pepper *(see notes below)
2 tablespoons cup chopped green onions *(see notes below)
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium (or regular) soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light (or regular) coconut milk
2 tablespoons chopped fresh cilantro (optional)
3 (6-ounce) tilapia fillets or 1 breast of chicken breast (cut small and cook before) or tofu
Cooking spray
2 cups hot cooked basmati rice
3 lime wedges

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Add fish/chicken/tofu. Remove from heat.

Serve with rice, and lime wedges and cilantro.

*Instead of green onions you could use any kind of onion.  I add potatoes and green beans too.
**Nina's Notes:  I usually add veges like a stir fry blend or peas and carrots, we also like it spicy so we add Sirachi sauce or red pepper flakes. 

A Place To Share All Things Good In The Kitchen...

I thought I would start a blog to share some of the tried and true recipes in my kitchen and hopefully get some family members to join in and share theres.  I hate trying a new recipe and not being able to get it right until the third time I try it, and I am hoping to get into the kitchen more with new recipes.  Hopefully what follows will be a place to pick and chose what new adventure will happen in the kitchen.