Quick and Easy Recipes

The this recipe is from JoAnne, a retired Home Economics teacher and member of our Montvale Cookbook Supper Club, which she shared with the group last fall.  

 

Vidalia Onion Dip

    1 cup Vidalia Onions

    1 cup Swiss Cheese

    1 cup  Mayonnaise 

Mix together and place in an oven proof bowl.  Bake at 400 degrees for approximately 30 minutes until edges are brown and bubbly.

and serve with your favorite crackers, baguette, etc.

 

Simply great as a comfort food appetizer.  I made this twice for company (doubling the recipe) and not one drop was left

 

At our cookbook group various food writers are discussed and one such writer is Rozanne Gold, a fantastic food writer who once cooked for Mayor Ed Koch.  She has written a series of books (some are still available on BCCLS) which are 3 ingredient recipes.  She now hosts a food podcast "One Woman Kitchen" which features interviews with influencers in the food industry such as Lydia Bastianich.

Her 3 ingredient Peanut Butter Cookies are a favorite of mine.  They are gluten free and turn out great every time.

 

Peanut Butter Cookies

 

1 cup Peanut Butter

1 cup Sugar

1 Extra Large Egg

 

With an electric mixer, combine the egg and sugar with a pinch of salt until smooth and well combined.

Then add the peanut butter.  This will form a dough which you made into a disc, wrap in plastic wrap and refrigerate for 1 hour.  Preheat your oven to 375 degrees.

Take approx 2 tsp of dough rolled into a ball and place on parchment lined cookie sheet. Using the tines of a fork flatten each ball.  You can sprinkle a little brown or white granulated sugar if you choose too as well(optional). 

 

Bake for 10-11 minutes and let the cookies cool on the sheet.