Not sure where these Chicago Crunch Cookies got their name, but if only there was a city named Butter.

According to a quick Internet search there are 10 that range from Butternut (Wisconsin) to Butterfield (Arkansas, Minnesota and Missouri), but no Butter. So we’ll have to stick with “Chicago Crunch Cookies” and wonder.

As you may have guessed, the not-so-secret ingredient in these wonderful cookies is rice crispies. Oh, and butter.

Add some quick oats, chocolate chips (I like to use half semi-sweet and half milk chocolate) and you’ve got absolutely delicious cookies that chewy and chocolatey. Just be sure not to bake too long -- take them out when they're a little gooey looking and let them cook on the baking sheet for a minute or so more.

Ingredients:
3 1/3 C. flour
3 tsp. baking soda
1 tsp. salt
1 C. butter
1 C. brown sugar
1 C. sugar
1 egg
1 Tbsp. milk
2 tsp. vanilla
1 C. oil
1 ½ C. rice krispie cereal
1 ½ C. quick oats
12 ounces chocolate chips

Directions:
Beat until creamy butter, sugars, egg, milk and vanilla. Add flour, baking soda and salt. Add oil. Blend well. Stir in cereals and chocolate chips. Bake on ungreased cookie sheet for 8 to 10 minutes at 350 degrees.

Posted by · April 24, 2007 2:49 AM · Comments (1)

Aside from pouring some dressing on lettuce and calling it a salad, there is no easier or tastier way to get a good, heaping serving of your daily veggie allotment than this ravioli dish topped with fresh zucchini and squash and oh-so-wonderfully delicious pine nuts.

This meal is perfect for when you’re in a pinch and can be prepared in less than 20 minutes.

Start with a package of ravioli. Mom, go ahead and use the spinach and cheese kind from Costco. Top with diced and baked zucchini and squash sprinkled with shredded mozzarella and red pepper flakes and warm pine nuts and you’re set.

Note: The olive oil is just to keep the veggies from sticking – go easy. Be moderate with the cheese. Your ravioli is already stuffed with it, so just a light dusting will do. A few extra pine nuts won’t hurt. Yum.

Veggie and pine nut topped ravioli
Ingredients:
1 lb. ravioli
1 zucchini, sliced and quartered
1 squash, sliced and quartered
olive oil
red pepper flakes
¼ C. pine nuts
mozzarella, shredded

Directions:
Place sliced and diced zucchini and squash in a baking pan. Drizzle lightly with olive oil and top with red pepper flakes and mozzarella cheese, as desired. Bake for about 20 minutes on a low temperature, stirring occasionally. Meanwhile, prepare ravioli according to package instructions. Then, heat a few drops of olive oil in a small skillet over medium heat. Roast pine nuts until golden brown, or about 5 minutes. Toss ravioli, veggies and nuts together and serve.

Posted by · April 13, 2007 3:21 AM · Comments (0)

If you like a little kick, you’ll love this spicy shrimp pasta dish.

It’s unique, fast and easy, and by far one of the best pasta dishes I’ve ever made. You can really juice this up, too. I added quite a bit more red pepper flakes than the recipe calls for – I like my spice level to make me slightly uncomfortable.

This dish is also a nice way to sneak in a few servings of veggies. The second time I made, I added a handful of asparagus spears cut in half. Just don’t overcook whatever you throw into the sauce. You don’t want the veggies to end up soggy or the shrimp to be rubbery. I love this dish ...

Spicy Shrimp Pasta
Ingredients:
12 ounces pasta (Angel Hair or linguini works well)
1 lb. shrimp, no tails and deveined
2 red bell peppers, thinly sliced
1 C. snap peas
½ C. chicken broth
2 Tbsp. peanut butter
1 ½ Tbsp. soy sauce
2 Tbsp. sesame oil
1 tsp. rice wine vinegar
1 tsp. ground ginger
1 tsp. garlic, minced
½ tsp. crushed red pepper flakes

Directions:
Cook pasta according to package directions. Meanwhile, boil peppers and peas in chicken broth with peanut butter, soy sauce, vinegar, sesame oil, ginger and red pepper flakes. Add shrimp. Stir over medium-low heat until veggies are crisp and shrimp cooked through. Toss with pasta. Add more red pepper flakes, if desired.

Posted by · April 1, 2007 10:33 PM · Comments (0)