Peanut Butter Cup Cookies

Swipe the peanut butter cups from your child's stash of candy and make these rich, buttery cookies as soon as possible. Or, buy extra halloween candy at the store. These manage to be both crisp and chewy and sweet and salty at the same time—dangerous. (from Real Simple)

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick unsalted butter, at room temperature
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
approx 12 oz small or large peanut butter cups, coarsely chopped

Preheat oven to 375 degrees. Line two baking sheets with parchment paper or Silpat liners. In a large bowl, whisk together flour, baking soda and salt.

Using an electric or stand mixer, beat the butter and sugars together until creamy. Add the egg and vanilla, and beat to combine. Gradually add the flour mixture until just incorporated. Fold in peanut butter cups.

Drop spoonfuls of dough about 2 inches apart on the baking sheets. Bake until just light brown at the edges, about 9 minutes. (Do not overbake). Transfer to a rack to cool.

*These freeze well or will keep for a few days in an airtight container on the counter, though it's doubtful they'll be around that long.

Baked Ziti

An Italian-American classic, for good reason. This makes enough for two casseroles, so bake one now and freeze one for later—or share with a friend who's had a hard week. You can use any tomato sauce here; I like to make it with Bove's vodka sauce. (from Martha Stewart)

1 lb ziti pasta
2 cups ricotta cheese
2 large eggs, lightly beaten
1 1/2 cups grated parmesan
3 cups shredded mozzarella
kosher salt and pepper
2 jars of your favorite tomato sauce

Preheat oven to 450 degrees. Spray two 9x13 pans lightly with cooking spray. Cook the pasta until just barely al dente, drain and set aside.

In a large bowl, combine the ricotta, egg, 1/2 cup parmesan and 1 cup mozzarella. Season mixture well with salt and pepper. Pour 1/2 jar of tomato sauce into each prepared pan and spread evenly. Add ziti to pan, then drop spoonfuls of the ricotta mixture on top of it. Cover with remaining jar of sauce, then sprinkle with parmesan and mozzarella. Bake for 20-25 minutes.

*Perfect with Garlic Butter Rolls or garlic bread on the side. If you can find it, I recommend frozen garlic bread from Better Than Bakery. It tastes like homemade, without all the work.

Breakfast Biscuits

Make a batch on the weekend, then reheat on weekday mornings. These could even go with you in the car, if it's looking to be one of those days. You could also stick a few in a thermos for a quick school lunch. (from allrecipes.com)

refrigerated biscuit dough
3 eggs
3 tablespoons milk
cooked sausage, veggie sausage, bacon, diced ham or sauteed veggies
shredded cheddar cheese

Preheat oven to 400 degrees. Place each biscuit into a muffin tin and then press the dough into the tin with your fingers, creating a small cup. Whisk together eggs and milk, then stir in the mix-ins. Spoon a bit of the mixture into each cup, then sprinkle with cheese. Bake for 18 minutes.

*Another quick biscuit recipe: Place a pat of butter, a few banana slices and a little brown sugar into each muffin tin. Top with a biscuit, pressing down dough slightly, then bake as directed. Flip the pan over to serve them (kind of like upside-down cake).

Cream Cheese Chili Dip

The perfect dish to bring to a potluck when you don't really have time to cook. Just three easy ingredients, and it gets rave reviews. We eat it every summer on vacation up in Canada. Reheat any leftovers and spoon into taco shells for a quick dinner. (from my sister-in-law Loren)

8 oz reduced-fat cream cheese, softened 

one can of turkey chili with beans; Trader Joe's sells a good one

shredded mexican cheese blend or cheddar cheese

Preheat oven to 375 degrees. Spread the cream cheese in a baking dish with the back of a spoon. Spoon chili over, then top with lots of shredded cheese. Bake for 15 minutes or until bubbly. Serve with Frito scoops or tortilla chips on the side. 

*You can fancy this up a bit by sprinkling toppings like shredded lettuce, chopped tomatoes, diced onions or sliced olives on top before serving. 

Cheesy Spinach Pie

One of the winning recipes from the Trader Joe's Pie Contest. This makes two pies, so put one in the freezer for another time or invite some friends over. Would also be good for brunch/lunch.

16 oz container cottage cheese
12 oz shredded cheddar cheese
large bag frozen chopped spinach, thawed and squeezed dry
3 large eggs
3 tablespoons flour
1/2 stick unsalted butter, cut into chunks
two prepared pie crusts

Preheat oven to 375. Press one crust into each pie dish. In a large bowl, mix together the cottage cheese, cheddar, spinach, eggs, flour and butter. Pour 1/2 of mixture into each crust and spread evenly with a spoon. Bake for 45 minutes, then let sit for 15 minutes before serving.

*Another winner: Curry Chicken Pot Pie. Press pie crust into pan. In large bowl, mix a bottle of yellow curry sauce with 2 tablespoons flour. Add mixed veggies and diced chicken and pour into crust. Top with second crust, cut vent holes, and bake at 400 for 40 minutes. Cool 10 minutes.

Marsala Chicken and Mushroom Rice

A simple recipe that definitely hits the spot. This comes together quickly and helps satisfy that cool-weather casserole craving. The cooking technique seemed a little strange to me the first time I made it—but it works. Easy to double and freeze for another time. (from Rachael Ray)

2 tablespoons butter
10 oz sliced mushrooms; I like baby Bellas
1 1/2 tablespoons flour
1/2 cup marsala wine
1/2 cup heavy cream
2 tablespoons chopped flat-leaf parsley
kosher salt and pepper
1 cup long-grain rice
roughly 2 cups chopped chicken, either leftover or rotisserie
2 tablespoons grated parmesan cheese (or more)

Preheat oven to 350 degrees. Melt butter in a large skillet over medium-high heat, then add mushrooms and cook for about 5 minutes or until softened, stirring occasionally. Sprinkle flour on top and cook for one more minute. Add marsala and cream and simmer for a few minutes or until slightly thickened. Add 2 cups water, parsley, 1 teaspoon salt and 1/2 teaspoon pepper.

Spray a 9x13 pan with cooking spray, then spread the rice in pan in an even layer. Top with the chicken, then pour the mushroom mixture over. Cover the pan tightly with foil and bake for 35 minutes, or until bubbly. Remove foil, sprinkle parmesan on top and bake for another 5 minutes.

*Good with pretty much any green vegetable on the side; we usually go with plenty of steamed and buttered green beans, especially the frozen French Haricot Vert ones from Trader Joe's.