Warm Caramelized Vegetables

- Erin Callahan

2 pounds small red potatoes, cut into 1-inch pieces
1/2 teaspoon salt
1 pound asparagus, cut into 2-inch pieces
1/3 cup butter
1 large onion, chopped (1 cup)
1/4 cup balsamic vinegar
1/4 cup packed brown sugar
1/4 teaspoon salt
Freshly ground pepper, if desired

Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes and 1/2 teaspoon salt. Heat to boiling; reduce heat to medium. Cover and cook about 12 minutes or until tender; drain and set aside.

While potatoes are cooking, heat 1 inch water to boiling in 2-quart saucepan. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook about 5 minutes or until crisp-tender; drain and set aside.

While vegetables are cooking, melt butter in 10-inch skillet over medium-high heat. Cook onions in butter about 5 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/4 teaspoon salt. Pour onion mixture over potatoes and asparagus; stir until coated. Sprinkle with pepper.

Oatmeal, Peanut Butter, and Chocolate Chip Cookies

- Erin Callahan

3/4 cup butter
3/4 cup peanut butter
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3 eggs
1 1/2 tsp vanilla
2 1/4 cups flour
2 2/3 cups oats
1 10-oz chocolate chips

Beat butter and peanut butter in a large mixing bowl. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat till combined, scraping sides of bowl occasionally. Beat in eggs and vanilla till combined. Beat in flour. Stir in rolled oats with a wooden spoon. Stir in chocolate chips.

Drop dough 3 inches apart into an ungreased cookie sheet. Slightly flatten dough with your hand, if desired. Bake in a 375 degree oven about 8 to 10 minutes or till edges are lightly browned. Transfer to wire racks and cool. Store in an airtight container or plastic bag at room temperature up to 3 days.

Makes 60 to 72