Crunchy No-Bake Cookies

Crunchy No-Bake Cookies |

I have perfected the no-bake cookie!

Okay, perhaps that is a bit of an exaggeration, but these are seriously good. My previous no-bake recipe (a rather standard one using cocoa powder) typically resulted in a sticky, fudge-like mess that tasted good but wasn’t much like a cookie. These are more substantial, and hold their cookie shape once they’ve set.

You could make it with creamy peanut butter, but I prefer having the crunchy peanut pieces. That’s also the reason I use full-size chocolate chips — they’re large enough not to melt completely, so there are chunks of chocolate in the finished cookie. If you’d rather have the chocolate all melted in, just stir it longer or use mini chocolate chips.

Crunchy No-Bake Cookies

Crunchy No-Bake Cookies | marissabaker.wordpress.com2 cups sugar

1/2 cup milk

1/4 cup butter

1 cup crunchy peanut butter

3 cups rolled oats

1 teaspoon vanilla

1 cup semi-sweet chocolate chips

Combine sugar, milk, butter, and crunchy peanut butter in a large sauce pan. Bring to a boil over medium-high heat. As soon as the mixture boils, remove from heat.

Crunchy No-Bake Cookies |

Stir in vanilla and oats. Add chocolate chips and stir just long enough to mix them in, but not long enough to completely melt the chips. Drop from a spoon onto cookie sheets covered with wax paper. Chill and serve.

Crunchy No-Bake Cookies |

Thai-Peanut Chicken

Thai-Peanut Chicken receipe by marissabaker.wordpress.comThis recipe starts out just like the Mushroom-Herb chicken I posted last week, but the end result is very different. We all loved the flavor. I thought it might be similar to my other rice noodle dish, but this one is stronger and more tangy. The final sauce looks so reddish it appears tomato based, and the carrots almost seem to disappear.

Thai-Peanut Chicken

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Thai-Peanut Chicken receipe by

4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon olive oil

Place each chicken breast in a zip-lock back or between two sheets of heavy-duty plastic wrap. Pound to 1/3-inch thickness. Sprinkle chicken evenly with salt and pepper. Thai-Peanut Chicken receipe by marissabaker.wordpress.comHeat olive oil in a large skillet over medium-high heat. Add chicken to pan and cook 5 to 6 minutes on each side or until browned with no pink in the center.

Thai-Peanut Chicken receipe by marissabaker.wordpress.com2 Tablespoons sesame oil

3 green onions

1 large carrot

3 cloves garlic, minced

1 Tablespoon grated fresh ginger

1/4 cup honey

1/4 cup creamy peanut butter

1/4 cup soy sauce

2 Tablespoons rice vinegar

2 Tablespoons rice wineThai-Peanut Chicken receipe by

1/8-1/4 teaspoon cayenne pepper

While chicken cooks, thinly green onions and shred carrot. Remove chicken from pan and add sesame oil. Add carrots, green onions, garlic, and ginger to the pan and cook for 2 to 3 minutes, stirring constantly. Add remaining ingredients and mix well. Simmer for2 minute and then return chicken to the pan.

Serve immediately, over Asian rice noodles.

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Thai-Peanut Chicken receipe by