Connolly Kitchen

Our family cookbook


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Peanut Butter Cookies with Milk Chocolate Chips

peanut butter milk chocolate chip cookies
Adapted Slightly From Wilton

Ingredients:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup confectioners’ sugar

1/4 cup firmly packed brown sugar

1/4 cup creamy peanut butter

3 tablespoons unsalted butter, softened

1/4 cup vegetable oil

1 egg

3/4 cup milk chocolate chips

Directions:

Preheat oven to 350°F.

In small bowl, combine flour, baking powder, baking soda, and salt. In large bowl, beat peanut butter and butter with electric mixer until light and fluffy; add sugars and continue beating until creamy. Gradually beat in vegetable oil and vanilla; add egg. Add flour mixture; beat until just combined. Stir in chocolate chips. Drop dough by rounded teaspoons onto ungreased cookie sheet, spacing 1-1/2 in. apart.

Bake 11-13 minutes or until puffed and golden. Cool 1 minute on cookie sheet; transfer to a cooling grid and cool completely.  Makes about 3 dozen.

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Pasta Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette

lemon green bean salad

Adapted from Cooking Light

Ingredients:
8 ounces uncooked gemelli or other short twisted tube pasta
1 cup (1 1/2-inch) cut haricots verts (about 4 ounces)
1/2 cup chopped shelled pistachios
2 tablespoons fresh thyme leaves, divided
2 tablespoons grated lemon rind, divided
Juice of one lemon
1 tablespoon minced shallots
2 tablespoons Champagne or white wine vinegar
3 garlic cloves, crushed
5 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 ounce shaved fresh Parmesan cheese (about 1/3 cup)

Preparation:
1. Cook the pasta according to package directions, omitting salt and fat. Add haricots verts during the final 2 minutes of cooking. Drain and rinse pasta mixture under cold water; drain well.
2. Place the pasta mixture, pistachios, 1 tablespoon thyme, and 1 tablespoon lemon rind in a large bowl; toss gently to combine.
3. Combine remaining 1 tablespoon thyme, remaining 1 tablespoon lemon rind, shallots, juice of a lemon, Champagne or white wine vinegar, and garlic in a small bowl, stirring well with a whisk. Gradually add olive oil, stirring constantly with a whisk. Add salt and black pepper; stir with a whisk. Drizzle over pasta mixture, and toss gently to coat. Top each serving with Parmesan cheese.


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Tomato & Feta Salad

Feta Salad
Adapted from Ina Garten

Ingredients:
4 pints grape tomatoes, red or mixed colors
1 1/2 cups small-diced red onion (2 onions)
1 seedless cucumber, peeled and diced
1/4 cup good white wine vinegar
6 tablespoons good olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 1/2 pounds feta cheese

Directions:

Cut the tomatoes in half and place them in a large bowl. Add the onion, cucumber, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.


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Lemon Rice

Adapted from Mark Bittman

Ingredients:
4 tablespoons (1/2 stick) butter (preferred) or extra-virgin olive oil
3 to 4 cups cooked rice, made by any method
Salt and lots of freshly ground black pepper
1 teaspoon minced garlic
Juice of 2 lemons, plus more if needed

Directions:
1. Heat half the butter or oil over medium-high heat in a large non-stick skillet; when the butter foam subsides or the oil is hot, spoon in the cooked rice, tossing and stirring.

2. Season with salt to taste, lots of pepper, the garlic, and most of the lemon juice. Cook, stirring frequently, for about 5 minutes, or until hot. Stir in the remaining butter or oil and cook for 1 minutes.

3. Remove the rice from the pan to a platter, add the remaining lemon juice and serve. Serves 4.


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Cinnamon Biscoff Buddies

cinnamon biscoff buddies
Adapted from Willow Bird Baking

Ingredients:
2 1/4 cups Chex cereal
2 tablespoons cinnamon chips
scant 1/2 cup Biscoff Spread
2 tablespoons butter
powdered sugar for coating

Directions:
Place cereal into a large bowl. In a separate small bowl, microwave cinnamon chips, Biscoff spread, and butter for 1 minute. Stir. Heat for 30 second intervals, stirring between each, until mixture is smooth. Spoon mixture into cereal and gently mix to combine all ingredients.

Place powdered sugar into a one gallon resealable bag. Spoon in cereal mixture and shake to coat. Then spread them on wax paper to cool.