flourless peanut butter cookies

1 cup creamy natural peanut butter
1 cup packed light brown sugar
1 large egg
1 tsp. baking soda
1/2 cup coarsely chopped cocktail peanuts

ganache:  1/4 cup heavy cream
1/2 cup semi-sweet chocolate chips

1.  heat oven to 350.  beat peanut butter, sugar, egg and baking soda until smooth and blended (about 2 minutes).  stir in the 1/2 cup peanuts.   drop by tablespoon onto ungreased cookie sheet.  bake 10 minutes or until puffed and slightly golden.  move to wire rack to cool.

2.  make ganache:  microwave cream 40 seconds.  stir in chocolate until melted and smooth.  spread over half of cooled cookies and garnish with additional chopped peanuts.

makes about 20 cookies.


lettuce wraps

start by preparing the stir fry sauce:

1/4 cup water
1 tsp. cornstarch
1/3 cup soy sauce
1/4 cup sugar (i use a little less)
1/4 cup vinegar
2 tsp. sesame seeds
1 tsp. chili oil (i use sesame dynasty brand found on oriental aisle)
a few red pepper flakes
pinch of minced ginger

combine water and cornstarch until cornstarch is dissolved. combine this and all other ingredients in small saucepan and simmer over medium-low heat while you cook the chicken, stirring occasionally.

saute 4 chicken breasts in 1 tbl. oil and cube. add 3-4 chopped green onions, water chestnuts, mushrooms or anything else you might like. add stir fry sauce (which should be starting to thicken at this point) and cook on medium heat stirring constantly for 3-5 minutes.

serve in bibb or romaine lettuce.

i do have the recipes for the traditional sauces that are served with lettuce wraps (peanut and ginger), but they are flavorful without them. just comment if you would like the dipping sauces...