Easy Peanut Butter Cookies

The fact that I don't have a picture of these easy to make and very yummy cookies should be a testament to how good they are :D I found the recipe on a blog call Gluten-free Girl and the Chef. They stay moist and chewy - but they probably won't last long enough for you to test that statement. So, here it is:

1 cup creamy peanut butter
1 egg
1 cup of sugar
1 tsp baking powder

Preheat oven to 350F. In a bowl mix all ingredients. Chill in refrigerator for 20-30 minutes. Or just store peanut butter in the refrigerator so you can skip chilling the dough :)

Make 1" balls of dough and roll in sugar. Use a fork dipped in sugar to make a criss-cross pattern. Line cookie sheet with parchment paper or spray a cookie sheet with no-stick spray. Cook for about 10 minutes. Let cookies rest for about 10 minutes and then remove from tray.

For a variation you can mix in some chocolate chips or use brown sugar in place of granulated sugar.

Flourless Brownies

This is recipe of my own creation. I had a few things I needed to use up, but no flour so on a whim I threw it all together and crossed my fingers that it would turn out well. And it did! These are very chocolatey without being fudgey. If you like a light tasting and sweet brownie these might be too much chocolate for you.

2 oz unsweetened bakers chocolate squares
1/2 cup of butter
1/2 cup Ghiradelli cocoa powder
1/2 cup cornstarch
1 tsp baking powder or 1/2 tsp cream of tartar and 1/4 tsp baking soda
1 cup sugar
3 eggs


Preheat oven to 350F.In a double boiler or saucepan on low heat, melt chocolate squares and butter. In a mixing bowl combine cornstarch, cocoa powder, baking powder and sugar with a whisk. Whisk in and melted chocolate. Pour into greased 8x8x2 baking dish. Cook for 30 minutes.

Root Beer BBQ Pork Tenderloin

Found this recipe in a grilling magazine I bought last summer. It come from "The Hearty Boys" cookbook. Roland grilled the roast on a gas grill with a smoke box filled with hickory chips. I served it with potato salad and bread rolls.
Root Beer BBQ Pork Tenderloin
Rub
2 tsp salt
2 tsp onion powder
2 tsp ground black pepper
1 tsp cayenne pepper
1 tsp paprika or smoked paprika

2 1 1/2 - 2 lb pork tenderloins

In a small bowl combine rub ingredients. Sprinkle onto pork and rub with your fingers. Place pork in a shallow baking dish and let stand 30 min at room temperature or cover and refrigerate for up to 24 hours. Place on a preheated grill and cook over med-high heat for 12-20 minutes, turning multiple times, or until meat thermometer placed in meatiest portion of pork registers 155F. Brush pork generously last 5 minutes of grilling with 1 cup of BBQ sauce. Discard any of the remaining brush-on sauce to avoid cross contamination.

Root Beer BBQ sauce

In a saucepan combine:
2 1/2 cups ketchup, 12oz root beer (Gales Root Beer is recommended), 1/2 cup finely chopped onion, 1/2 cup molasses, 1/4 cup yellow mustard, 2 TBS honey, 2 tsp salt and 1-2 tsp hot sauce. Cook and stir over medium heat until boiling. Reduce heat and simmer for 40 minutes.