Lori's Chocolate Peanut Butter Cookies

You're going to love me today, because these cookies not only taste fabulous, but you can freeze the dough and slice 'em when you need them. I love that. These gems came from Lori of The Recipe Girl and the first thing that caught my eye was they had condensed milk mixed in with the chocolate and peanut butter...always a good sign, right? Besides, I think Lori always has THE BEST recipes for treats and goodies. Everyone will love these from kids on up.
(Directions look involved. Totally not.)

Chocolate-Swirled Peanut Butter Cookies
From The Recipe Girl

Ingredients for the cookie:

1 cup butter, at room temperature

1 cup creamy peanut butter (not the natural kind)

1 cup granulated white sugar

1 cup (packed) light brown sugar

2 large eggs

2½ cups all-purpose flour

1½ tsp baking soda

1 tsp baking powder

½ tsp salt

Ingredients for the swirl:
One 12-ounce package semi-sweet chocolate chips

One 14-ounce can of sweetened condensed milk

1 Tbs shortening

Method:
In a large bowl with electric mixer, cream butter, peanut butter, sugars and eggs.

In a separate bowl, whisk together flour, baking soda, baking powder and salt. Mix in to the wet mixture and blend together until combined.

Divide dough into 2 parts. Pat into balls, wrap with plastic wrap, and refrigerate until more firm (about an hour).

Roll out 1 ball of dough into a large rectangle (about 11×15-inches) on a thin floured towel. Dough will be soft-ish, so roll gently.

In a medium bowl, melt chocolate chips with sweetened condensed milk and shortening in the microwave. Set for a minute, stir, then 30 seconds more, stir… continue until melted and smooth.

Spoon dollops of the chocolate mixture onto the rolled out dough (using about half of the chocolate), then spread carefully to cover most of the rectangle.

Using the towel as a guide, carefully lift the towel to help roll the rectangle into a log. Wrap the “log” in the paper towel and place into the freezer for about 20 minutes, or until the log has had a chance to firm up slightly. It’s OK to leave it in the freezer longer than 20 minutes. It’s easier to cut when firm.

While first batch is in the freezer, roll out the second ball of dough. If chocolate mixture has firmed up a bit, just stick it back in the microwave to melt again. Stir until smooth and spread remaining chocolate on the rolled out dough. Roll up into a log and freeze until ready to bake.

When ready to bake, preheat oven to 350°F. Line cookie sheets with parchment paper.

Remove firmed up cookie log from the freezer and cut into 1/4-inch slices.

Bake on prepared cookie sheets 13 to 15 minutes, or until cookies no longer look or feel gooey.

Makes 5-6 dozen cookies.

Simple Spaghetti Squash with Parmesan and Sage

Spaghetti squash is another of my favorite vegetables and I love the easy way Jack Bishop suggests serving it in his book, Vegetables Every Day. Sometimes the least complicated recipes are the best. Most kids really love spaghetti squash- especially with cheese. This recipe doesn't have tons of cheese (you can add as much as you want), but it's really delicious and never fails to please. Fresh sage is the secret ingredient.

Spaghetti Squash

Adapted from Vegetables Every Day by Jack Bishop

Ingredients:

1 medium spaghetti  squash (3 lbs)

3 tablespoons butter

1 tablespoon fresh sage, minced

1/3 cup freshly grated Parmesan cheese

salt and freshly ground black pepper

Method:

Preheat oven to 400°.

With a paring knife, make several slits in the squash so steam escapes while it is in the oven. Bake for 1 1/4 hours or until a skewer glides easily into the flesh.

Melt the butter and when foamy, add the sage. Cook about 1 minute until butter is brown. Cut the cooked squash in half lengthwise and remove the seeds. Shred the squash with a fork into a bowl.

Add the butter mixture, Parmesan to taste and then salt and freshly ground black pepper.

Serves 6.