Posts by Rachel Schultz

MY PESTO

December 9, 2013

I have never had a storebought pesto I thought was as good as a homemade. Yes, even the costoc one that some people praise! Here are two ways you can keep making pesto more affordable. First, you can substitute half of the basil for spinach. Second, you can swap out walntus for pine nuts. Both of these changes aren’t even too noticeable. I love a pesto, and my favorite way to enjoy it is on a pasta with lots of lemon!

MY PESTO
Makes 2 cups

4 cups basil
1 cup parmesan
1 and 1/4 cup olive oil
2/3 cup walnuts
6 cloves garlic
1 teaspoon salt
1 teaspoon pepper

Pulse ingredients together in a food processor.

5.0 from 1 reviews

MY PESTO

Author: Rachel Schultz

Serves: 2 cups

Ingredients

4 cups basil
1 cup parmesan
1 and ¼ cup olive oil
⅔ cup walnuts
6 cloves garlic
1 teaspoon salt
1 teaspoon pepper

Instructions

Pulse ingredients together in a food processor.

SOFT PEANUT BUTTER COOKIES

November 19, 2013

Rachel Schultz

Peanut Butter Cookies! And soft ones at that. Crunchy and thin cookies are generally not in my line of business. These are gooey and delightful. These have gotten some “best peanut butter cookies I have ever had” comments and a recipe like that, for one of the classics, feels excellent to have in your recipe box.

SOFT PEANUT BUTTER COOKIES
Serves 24 cookies

1/2 cup butter, softened
1 cup peanut butter
1/4 cup sugar
3/4 cup brown sugar
1 egg
1 tablespoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
1 and 1/2 cups flour

Preheat oven to 350 degrees. In a stand mixer, combine butter, peanut butter, sugar, and brown sugar. Add egg and vanilla, continuing to mix. In a separate bowl stir together baking soda, salt, and flour. Slowing incorporate dry ingredients into stand mixer, continuing to mix. Shape into 1 and 1/2 inch balls and arrange on a lined baking sheet. Slightly flatten each ball of dough with a fork. Bake 8-9 minutes.

4.7 from 31 reviews

Soft Peanut Butter Cookies

Author: Rachel Schultz

Ingredients

½ cup butter, softened
1 cup peanut butter
¼ cup sugar
¾ cup brown sugar
1 egg
1 tablespoon vanilla
½ teaspoon salt
1 teaspoon baking soda
1 and ½ cups flour

Instructions

Preheat oven to 350 degrees.
In a stand mixer, combine butter, peanut butter, sugar, and brown sugar.
Add egg and vanilla, continuing to mix.
In a separate bowl stir together baking soda, salt, and flour.
Slowing incorporate dry ingredients into stand mixer, continuing to mix.
Shape into 1 and ½ inch balls and arrange on a lined baking sheet.
Slightly flatten each ball of dough with a fork.
Bake 8-9 minutes.

Turkey & Cranberry Monte Cristo

November 4, 2013

Rachel Schultz

We’ll all soon be (or already are) thinking about Thanksgiving. What you may not be thinking about is the day after Thanksgiving. For leftovers, here is an idea. First Day of Advent Monte Cristos! Like clockwork, after the big turkey dinner, you may feel so stuffed you can’t imagine ever eating another bite of food ever. Then the next day rolls around. This is my favorite way to make something great of our leftovers that doesn’t seem sad. And if your guests are still hanging around, you’ll get to wow them again.

I think I even enjoy it better than the main meal. (!) You already have all the ingredients!

TURKEY & CRANBERRY MONTE CRISTO
Makes 2 sandwiches

4 slices bread
2 slices havarti cheese
4 slices turkey breast, cooked
1/4 cup classic cranberry sauce
1/2 cup arugula leaves
3 eggs
1/3 cup milk
1 teaspoon nutmeg
1 tablespoon butter
Powdered sugar

On top of two pieces of bread, layer 1/2 slice of cheese, turkey, cranberry sauce, and arugula. Place other half of cheese over arugula and top with remaining bread slice.

In a shallow dish, wish together milk, nutmeg, and eggs. Heat butter in a skillet over medium heat. Dip sandwiches in egg wash and transfer to skillet. Cook for 2-3 minutes on each side, until browned. Slice in half and top with powdered sugar.

TURKEY & CRANBERRY MONTE CRISTO

Author: Rachel Schultz

Serves: 2

Ingredients

4 slices bread
2 slices havarti cheese
4 slices turkey breast, cooked
¼ cup cranberry sauce
½ cup arugula leaves
3 eggs
⅓ cup milk
1 teaspoon nutmeg
1 tablespoon butter
Powdered sugar

Instructions

On top of two pieces of bread, layer ½ slice of cheese, turkey, cranberry sauce, and arugula. Place other half of cheese over arugula and top with remaining bread slice.
In a shallow dish, wish together milk, nutmeg, and eggs.
Heat butter in a skillet over medium heat.
Dip sandwiches in egg wash and transfer to skillet.
Cook for 2-3 minutes on each side, until browned.
Slice in half and top with powdered sugar.

Adapted from Paula Deen.