Kale Salad with Beets, Beet Greens and Apple Cider Vinaigrette

I returned from my camping trip to Savannah around noon yesterday and had just enough time to unload and clean the camper, get some laundry done, make a big salad and get ready for the next day so no camping and culinary adventure photos yet...I hope to have them up tonight or tomorrow.  In the mean time here is a simple and super tasty salad.

Today’s Eat. Live. Be. is about portion sizes and how we control them. Here is what I do when it comes to trying to stick with the correct portion of meats, grains or dairy. I don’t limit fresh vegetables or fruits.

1. Use smaller plates. I eat all meals off app size plates.

2. I measure all foods until I am able to estimate by sight.

3. Chopsticks are my best friend because they help me eat slower and I have come to actually prefer it.

4. I bought an electronic food scale for when I happen to bake or need to measure any ingredient out very accurately.

5. When dining out I try to leave half the meal to take home.

What are your tips and tricks for controlling portion sizes?

Kale Salad with Beets, Beet Greens and Apple Cider Vinaigrette
At this point you either love me or are not very happy with me, not one bit.   I tend to find people feel about beets like they do about cilantro. They either love them or hate them.

The good news is that I think I've converted my mom to the dark side.  Or should I say, the dark red side.  Waaaahhahahaa.

Ahem.  For those of you that are beet haters just put on your earmuffs and I promise the next recipe won't have beets.  Maybe.  Or if you like kale just omit the beets and make a bit pot o' kale.  Hey I love kale just as much so I'm not saying a word if you want to go this route.

So here was my deal though. I got some gorgeous kale from my farm and then had just bought some gigantic beets too and then I came across this recipe at Linden Tea; one of my favs.  Megi made a winter salad that I had most of the ingredients for so I told her I was definitely going to make it.


This was the recipe that converted my mom.

Kale Salad with Beets, Beet Greens and Apple Cider Vinaigrette

Slightly altered from Linden Tea
**3 WW Pts Plus

6 Servings

Printable Recipe

Ingredients
3 large beets, greens reserved and chopped
1 bunch kale, de-stemmed and chopped
Coarse sea salt and fresh ground pepper, to taste

Dressing
1 Tbsp honey
1/4 apple cider vinegar, I used BRAGG
1 Tbsp whole grain mustard
2 Tbsp extra virgin olive oil

Optional Topping: Pine Nuts

Directions

1. Preheat oven to 400F.  Clean and wrap beets in foil. Bake directly on rack for 1 hour (be sure to wrap them well with the opening of the foil to the top as they tend to leak); peel, cool and rough chop then add to large bowl.  Add beet greens and kale. Season with salt and pepper.

2. Whisk dressing ingredients in a small bowl and pour over kale mixture.  Mix well.  Add pine nuts if desired.

Nutrition Facts
6 Servings
***3 WW Pts Plus
Amount Per Serving


Calories 105.4
Total Fat 5.0 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.4 g
Cholesterol 0.0 mg
Sodium 133.8 mg
Potassium 535.6 mg
Total Carbohydrate 14.6 g
Dietary Fiber 4.1 g
Sugars 8.3 g
Protein 3.1 g

Vitamin A 260.6 %
Vitamin B-6 8.9 %
Vitamin C 73.3 %
Vitamin E 8.9 %
Calcium 9.6 %
Copper 11.1 %
Folate 18.5 %
Iron 10.2 %
Magnesium 11.2 %
Manganese 32.4 %
Niacin 3.5 %
Pantothenic Acid 1.9 %
Phosphorus 5.7 %
Riboflavin 7.4 %
Selenium 3.2 %
Thiamin 5.5 %
Zinc 3.3 %

truRoots and my Amazing Sprouted Green Lentil Coconut Curry Soup

I found Nutmeg Notebook through my weight watcher message boards. The photos of her healthy recipes are just gorgeous and occasionally she does product reviews.  The one I came across that intrigued me was for an Organic Sprouted Bean Trio from truRoots .  Per 1/3 cup there is 160 cals, .5 g fat, 11 g fiber and 11 g protein.  Is that unbelievable or what?

I was so excited I contacted the company to find out where I could purchase their product and they advised where and that they could send me a sample to see if I liked it before purchase. 

Of course I gave a resounding yes!

This would be the "sample" pack they sent.

Sprouted Mung Beans, Sprouted Quinoa, Whole Grain Quinoa

Germinated Brown Rice, Sprouted Green Lentils

Organic Chia Seeds and Organic Haiga Rice

The first thing I thought of was a curry lentil soup because the last time I had some from Native Sun it was so amazing I haven't been able to get it out of my head.  Every time I go back I ask if they have the soup and no far no luck.

To my complete happiness this came out just as amazing and was super easy.  It's so creamy, flavorful and has a hint of sweetness.

Thank you to truRoots for this amazing sample pack!

Sprouted Green Lentil Coconut Curry Soup

***3 WW Pts Plus

10 to 12 servings

Printable Recipe

Organic Ingredients

1/2 Tbsp butter
1/2 Tbsp EVOO
1 onion, diced
2 carrots, peeled and chopped
2 Tbsp minced ginger
4 cups (1 carton) vegetable broth
2 cups water
2 rounded Tbsp curry powder
10 oz frozen cubed butternut squash (or fresh will be fine too)
6 Tbsp or about 1/3 cup tomato paste
1 cup lentils, I used truRoots Organic Sprouted Green Lentils
1/4 cup golden raisins
1 14-ounce can light coconut milk

 Directions



1. Heat butter and olive oil in Dutch oven over medium high heat; add onion, carrot and ginger and cook until softened but not brown, about 5 minutes.


2. Pour broth and water in to vegetable mixture; stir in curry, squash and tomato paste and bring mixture to a boil.


3. Add lentils and gently boil for 5 minutes, reduce heat and simmer 30 minutes.


4. Remove from heat; stir in coconut milk and raisins.

Nutrition Facts
***3 WW Pts Plus
10 Servings
Amount Per Serving


Calories 134.9
Total Fat 2.1 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.7 g
Cholesterol 1.6 mg
Sodium 458.1 mg
Potassium 282.4 mg
Total Carbohydrate 23.9 g
Dietary Fiber 7.4 g
Sugars 4.9 g
Protein 6.2 g


Vitamin A 81.2 %
Vitamin B-6 5.6 %
Vitamin C 13.3 %
Vitamin E 2.9 %
Calcium 4.1 %
Copper 4.5 %
Folate 3.3 %
Iron 16.5 %
Magnesium 5.0 %
Manganese 8.9 %
Niacin 3.9 %
Pantothenic Acid 1.7 %
Phosphorus 3.2 %
Riboflavin 2.1 %
Selenium 1.3 %
Thiamin 3.2 %
Zinc 1.4 %

Farm Fresh Eggs

Last Thursday I got two dozen eggs from my farm.  The difference between these eggs and the .99 white eggs from the grocery is pretty apparent.  The shells of these are so much harder and thicker with calcium that the farmers actually crush the eggs up and add them to the chicken feed for additional calcium. 

And check out that yolk, it's almost hypercolor it's so bright.  They are so good I haven't even been craving my usual Barbara's Shredded Wheat for breakfast.

The first recipe I made with my fresh eggs was some good old "happy toast". I think everyone has different name for it, but esenssially it is a hole cut out of the middle of your toast and an egg broken in the center.  Click the link for directions.

I have to confess that I may be a bit slow in posting this week after being out of town last weekend and getting ready to head out on a camping trip starting this Thursday.  Hopefully I should be back to my regular posting next week because I want to tell you all about a new egg poaching cup I bought.  Stay tuned if you like poached eggs!

Birthday Trip to St Augustine and the Floridian

In the months of January and February we have quite a few birthdays between friends and family.  This year we all decided to head down to St Augustine to celebrate yesterday. 

Of course, I suggested our new favorite little place to stay called the Edgewater Inn. (The view from here is where the photo for the home page of my blog comes from.)

We got there around 2:30 and spent the afternoon sipping cocktails on the deck.

Justine and her hubby Kerry

Here is a view looking at the Edgewater.  It's just to the left of the Bridge of Lions.

 Dinner was at the Floridian which features seasonal, fresh and local foods.

My appetizer was this Lentil Sausage soup and the following strawberry beet salad with fresh goat cheese.

Fried Green Tomatoes Bruschetta

cornmeal dusted tomatoes, greens, chili-cumin aioli, and Goat's Feta Cheese on artisan bread.

$8

Fried Grit Cakes
cheesy pan fried polenta cakes topped with a zesty Apple-Tomatillo Salsa
$7
  

This was my entree; Sunday Supper
Choice of pan roasted free-range Chicken or Pecan-encrusted Tofu over Moroccan spiced root vegetables and quinoa with toasted garbanzo beans, creme fraiche and candied lemon peel w/ tofu $13


Chris chose the meat loaf sandwich with spicy collard greens.

We all walked back to the inn to get ready to go out.  These are some of our gorgeous room views,

I think this is my favorite photo.

  

Here is all the girls at Scarlett O'hara's.  A fun local bar with live music.

Me, Justine, Katie and Chantal

 Happy birthday Christopher!

Here we are obviously all sober.

The next morning Justine and I walked back over the bridge to get some coffe.

  

St George Street was deserted this early in the day.

The Bridge of Lions

Homeopathic Itchy Scalp Help and Today's Veggie Pics

Homeopathic Itchy Scalp Help

I am so excited to share a homeopathic cure for itchy scalp that really works (hubbs tested last night).  Ever since cutting his hair shorter his scalp has been super itchy.  He tends to have IS anyway, but recently it has been much worse and when he got home tonight it was obvious that it was worse. 

I looked on line to find out what might soothe it and found a method using something we had on hand at Grandmas-Wisdom, olive oil!

He simply heated some up a bit, just to warm, and massaged it into his scalp. 

He then wrapped an old towel around his head and watched about 30 minutes of tv. (This part is optional, you could also read if you wanted. Or blog)

Once the 40 minutes was up he washed his hair twice with his usual shampoo.

Voila!

He said his head was MUCH better.

And now for today's CSA installment.

Cabbage, Broccoli, Scallions, Spinach, Kohlrabi, Cauliflower, Daikon, Cilantro, Kale, Lettuces and some farm fresh eggs

Am am working on perfecting a marinated and grilled daikon radish recipe, a kale and beet salad and that is it so far.  I'll keep you posted.  I'm so excited about the eggs!

Moroccan Roasted Delicata, Sweet Potato and Quinoa

I don’t have a very clever post planned for the origins of this recipe other than coming across the Moroccan idea at Squash Blossom Babies (please check out this blog, it is fabulous!) and then thinking about how I could use the Moroccan theme for a quinoa dish to make it gluten free AND utilize some of my CSA squash and green onion. It was definitely a highlight of the night as it was easy and came out SO well. Very hearty for a vegetarian dish; sweet, savory, aromatic and, with the addition of cayenne pepper on my serving, spicy. I’m on a roll with paring my ingredient list down and it’s so perfect for busy people like me.

This pretty much covers the excitement of the night and goes to show you how easy this recipe is!

Dawn’s Evening Itinerary beginning at drive home from work:

Plan out recipe ingredient list in head on drive home.

Pick daughter up from school.

Let dogs out. Throw jeans and sneakers on. Feed dogs.

Cut up squash, potato and onion while daughter “does dishes” (aka gets spoon stuck in garbage disposal and makes large puddle of water & soap on floor.)

Put vegetables in to roast and bring child and dogs outside to play on new swing set. Chase Madison (dog) away from eating neighbor’s trash.

Come back in when it’s dark and throw quinoa on then do yoga in the pool (aka. jumping in daughter’s small bounce house conveniently placed in foyer so when guests come to visit they can immediately enter “the pool”.)

Add remaining ingredients to recipe.

Exit bounce house to try and take food photo as daughter “helps” hold tripod.

Try to wolf some of the dinner down before bath time occurs.

Bath time of joy (daughter does NOT like any drop of water near the eye area).

And then 8:00. Ah, me time. Try on new tops purchased for hubby’s b-day night in St Augustine this Saturday with bunch of close friends. (Can’t wait!)

Post beet recipe create this post.

Watch Modern family. Read two pages of The Reader.

Hit the hay and get ready to do it all over again the next day.

Moroccan Roasted Delicata, Sweet Potato and Quinoa

6 rounded 1 cup servings

***7 Pts Plus

Gluten, Dairy, Egg, Nut Free

Printable Recipe

Ingredients


1 delicata squash, seeded and diced
1 sweet potato, diced
1 onion, diced
Coarse sea salt, fresh ground pepper and garlic powder
2 tsp Garam Masala, from Penzey's Spices
1 cup white quinoa, I used Ancient Harvest Organic
2 cups vegetable broth
1 14 oz can garbanzo beans, drained and rinsed
1/4 cup raisins
1/8 cup cranberries
1 Tbsp apple cider vinegar
1 green onion, sliced


Directions


1. Preheat oven to 350F.  Spray a baking sheet with cooking spray and place the squash, sweet potato and onion on the pan.  Season with salt, pepper and garlic powder; bake for 40 minutes.


2. Heat quinoa, vegetable broth and Garam Masala in a medium pot to a boil, reduce heat and cook to package directions.  Stir in garbanzo beans, raisins and cranberries.  Cook an additional two minutes.  Remove from heat; add roasted squash mixture and stir in vinegar and green onion.


Nutrition Facts

6  Rounded 1 cup Servings
**7 WW Pts Plus
Amount Per Serving


Calories 281.1
Total Fat 2.9 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 528.1 mg
Potassium 265.7 mg
Total Carbohydrate 56.4 g
Dietary Fiber 8.5 g
Sugars 9.8 g
Protein 9.0 g


Vitamin A 113.0 %
Vitamin B-6 22.1 %
Vitamin C 20.9 %
Vitamin E 0.7 %
Calcium 15.0 %
Copper 10.1 %
Folate 14.1 %
Iron 22.7 %
Magnesium 7.4 %
Manganese 29.8 %
Niacin 1.9 %
Pantothenic Acid 3.7 %
Phosphorus 34.7 %
Riboflavin 60.7 %
Selenium 3.5 %
Thiamin 3.8 %
Zinc 6.0 %

Spicy Roasted Beet Salad with Green Apples and Honey Vinaigrette

My grandfather on my mom’s side (Papa) had ALS or Lou Gehrig’s disease; a neurodegenerative disease that affects the nerve cells in the spinal cord and brain. After diagnosis the life expectancy is typically 2 to 5 years and I believe he was in his 50's when they discovered this.


When he was diagnosed, my grandmother (Nana) looked to more holistic ways to keep him healthy for as long as possible and she did a pretty great job as he lived into his 70’s. Nana and Papa followed a Macrobiotic diet; they would eat small amounts whole and natural foods such as organic veggies, beans and whole grains. (This brings to mind the Michael Pollan quotes; “Eat food. Not too much. Mostly plants”. Additionally she would chop everything up really fine (salads were like cole slaw) to aid digestion, use all sorts of plants and honey to treat infection and sores and drink cayenne pepper. Two heaping teaspoons in a glass of water. Every day.


I checked out what the health benefits of cayenne pepper are said to be, weight loss/increased metabolism was a main one, but interestingly, the first name I came across was Dr. Christopher. I had to laugh because Nana was constantly talking about Dr. Christopher and I hadn’t thought about him in many years.


According to www.cayennepepperinfo.com; “Dr. John Christopher, the famed natural herbalist, was persecuted relentlessly by the government for his practice of herbal medicine all the while assisting patients in curing heart disease, cancer, tuberculosis, infertility, rheumatism, leukemia, and every other incurable under the sun.”


“One of his greatest stories in his long career was how he could instantly stop a heart attack if he could get the patient to drink a glass of warm cayenne water. He said, "A teaspoon of cayenne should bring the patient out of the heart attack."


“The cayenne pepper drink, when taken faithfully, will dramatically improve your heart health as well as your venous structure. Drink it with warm distilled water but if that is unavailable, purified water will substitute nicely. Start by mixing about a quarter of a teaspoon in a glass of warm water. Then, down the hatch. Don't worry, you'll get used to it.”


I guess that would be why Papa drank it every day. Even I did when I would stay with them!


What spurred all this research was beets.  Ok and also the article I came across that I posted on Monday, 11 foods for faster weight loss; hot pepper was listed as one of the foods.  As for the beets I wanted to remake the roasted beet salad with oranges and apples and add a BAM! of cayenne.

Spicy Roasted Beet Salad with Green Apples and Honey Vinaigrette

**4 WW Pts Plus

About 6 1-cup Servings (Amount will vary by size of veggies)

Printable Recipe

Ingredients


3 golden beets, leaves reserved and sliced
3 red beets, leaves reserved and sliced
1 large orange
2 green apples
1 small sweet onion
 
Vinaigrette
1/4 cup red wine vinegar
2 Tbsp extra-virgin olive oil
1 Tbsp honey
1 packet Stevia (optional for sweeter recipe)
2 garlic clove, minced
1 teaspoon orange zest (from above)
1/2 tsp cayenne pepper (start at 1/4 tsp if you don't want to go too spicy at first)
Coarse sea salt and fresh ground pepper, to taste


Directions


1. Preheat oven to 400°F.  Wrap each beet in foil, place directly on oven rack and bake 45- 60 minutes; remove from oven, cool, peel and slice into wedges. Add beets to a medium bowl.


2. Heat a medium stock pot filled about 2/3 the way with water to a boil. Blanch beet greens for 1 to 2 minutes, rinse greens with cold water and squeeze to remove excess water. Add to bowl with beets.


3. Slice off outer peel of orange and cut each section away from the membrane, reserving membrane to squeeze into dressing. Add orange sections to bowl with beets. Core and slice apple into wedges, add to bowl; slice onion lengthwise in half, the slice thinly lengthwise and add to bowl.


4. Squeeze juice from reserved orange membrane into small bowl, whisk in remaining vinaigrette ingredients. Pour over beet mixture.

Nutrition Facts
**4 WW Pts Plus
6 Servings
Amount Per Serving

Calories 148.7

Total Fat 5.0 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.4 g
Cholesterol 0.0 mg
Sodium 205.3 mg
Potassium 808.6 mg
Total Carbohydrate 26.1 g
Dietary Fiber 6.5 g
Sugars 12.2 g
Protein 3.1 g

Vitamin A 67.6 %
Vitamin B-12 0.0 %
Vitamin B-6 9.4 %
Vitamin C 66.3 %
Vitamin E 9.0 %
Calcium 9.4 %
Copper 10.6 %
Folate 27.8 %
Iron 12.4 %
Magnesium 16.1 %
Manganese 28.4 %
Niacin 3.2 %
Pantothenic Acid 3.9 %
Phosphorus 7.0 %
Riboflavin 10.0 %
Selenium 2.3 %
Thiamin 8.1 %
Zinc 3.9 %

My Dad's Newest Addition

Hogfish

Most of you that have been following me know that my dad is a big fisherman and artist. His latest creation is this black and white Hogfish and, of course, we are all so proud of him. (And very appreciative of all the fresh fish we get).

His artwork is called Gyotaku. He catches the fish, paints a non-toxic ink over it so it can still be eaten, lays a white cloth over it to get the image and then goes back in to paint the details.

***If you are interested in purchase please contact him at Don Danielski  drdaniels1@comcast.net.

Spicy-Sweet Miso Marinated Broccoli Salad and Eat. Live. Be.

Happy Valentines Day!

I have such a wonderful recipe for you; but first, Eat. Live.Be.

Today’s Eat. Live. Be. topic is “Straight from the experts”.

I like the website RealAge which bases its information on a Scientific Advisory Board including the co-creators of the site; Michael F. Roizen, MD and Mehmet C. Oz, MD.


There was an article today about the 11 foods for faster easier weight loss and I really liked the list they had;
Yogurt (I will add: especially Greek yogurt for the amount of Calcium and protein)
Whole eggs, to keep you fuller, longer
Pistachios with their unsaturated fat, fiber and protein
Grapefruit, studies show that this fruit really boosts weight loss
Avocados for their Leptin content that will reduce your hunger
Mushrooms (I like this one…never would have thought of it!). Sub mushrooms for meat and save huge amounts of calories and fat.
Olive oil for the monounsaturated fats to help tell your brain when you are full
Whole grains over refined grains (this is one we all know). Helps keep you fuller, longer with the natural fiber.
Hot red peppers, such as cayenne. They contain capsaisin which reduces appetite and therefore food intake. (I need to try more of this!)
Fava beans (huh?) they have lots of lean protein and are high in antioxidants.
Rice with veggies. If you have them for lunch they will last you a long time, making you fuller, longer.

This past Saturday at Native Sun I picked up some of their Stir No-Fry.  It is a mix of raw veggies; broccoli, cauliflower, cucumber, kale, carrot, nappa cabbage, peppers and mushrooms, with a dressing of miso, garlic, ginger, sesame, soy sauce, lemon, cider vinegar, oil and agave. 

It is SO good; salty and sweet, that I decided to create a similar broccoli salad of my own but add a bit of kick to it with some sriracha.  It turned out just as well!  We served it on the side of a mixed seafood platter; sesame-wasabi seared tuna, grilled shrimp and flounder.

Spicy-Sweet Miso Marinated Broccoli Salad

6 Servings (Avg will be 1 1/2 cup)
**2 WW Pts Plus

Printable Recipe

Ingredients

Marinade/Dressing
1 rounded Tbsp light miso paste
2 tsp agave nectar (or honey)
1 tsp sriracha (an Asian hot sauce)
2 tsp dark sesame oil
2 tsp rice wine vinegar
1 clove garlic, minced
1 tsp minced ginger
2 packets stevia (optional for sweeter result)

Salad
5 cups chopped broccoli (including leaves)
1 green onion, diced
3 carrots, sliced

Directions

1. Stir the marinade ingredients together.

2. Place the salad veggies in a large bowl and pour the dressing over; stir well to coat.   

***Tasty when enjoyed right away but the longer this sits the better it will be.

Nutrition Facts

6 Servings (Serving size will vary with size of vegetables.  Average will be 1 1/2 cups)
***2 WW Pts Plus
Amount Per Serving


Calories 67.2
Total Fat 1.9 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 0.6 g
Cholesterol 0.0 mg
Sodium 236.5 mg
Potassium 364.3 mg
Total Carbohydrate 11.5 g
Dietary Fiber 3.3 g
Sugars 3.4 g
Protein 2.7 g


Vitamin A 96.0 %
Vitamin B-6 9.7 %
Vitamin C 119.1 %
Vitamin E 7.2 %
Calcium 5.1 %
Copper 3.0 %
Folate 15.1 %
Iron 4.4 %
Magnesium 6.0 %
Manganese 12.8 %
Niacin 4.0 %
Pantothenic Acid 5.0 %
Phosphorus 6.6 %
Riboflavin 6.4 %
Selenium 3.6 %
Thiamin 5.1 %
Zinc 2.7 %

My Valentine

We had just gotten home from a romantic dinner in St. Augustine at my favorite restaurant, The Floridian. 

My heart was racing, my face was flushed, I could barely concentrate....

In the name of love.  I was going to cook with two STICKS of butter and a cup and a half of sugar.  Yes that is right, Ms. I-love-my-vegetables was going to, first of all bake from scratch, AND use two whole sticks of butter in one recipe (and I wasn't even going to try subbing applesauce for some of the butter).  Be still my heart.

I was in all the way baby.

When I saw these peanut butter jelly bars on Joanne's site I knew this was what I had to make my hubby for Valentines Day.  With apple jelly, of course.  His favorite.

On the way home from work on Friday I stopped and bought the recommended Skippy Natural and a full jar of Smuckers apple jelly.  Believe it or not, I actually had some organic butter already on hand.

After dinner I took the eggs and butter out to bring them to room temp and started assembling my ingredients.

It was well worth the labor of love.  He loved 'em.  Thanks Joanne!

Peanut Butter and Apple Jelly Bars

Slightly altered from Eats Well with Others and Ina Garten

Printable Recipe

24 servings

Ingredients

2 sticks organic unsalted butter, room temperature

2 eggs, room temperature

1 tsp vanilla extract

1 18 oz jar peanut butter, I used Skippy Natural (at Joanne's suggestion)

1 1/2 cups turbinado sugar (that is what I had on hand but you can use regular)

1 18 oz jar Apple Jelly (I used Smuckers)

3 cups white whole wheat organic flour

1 1/2 tsp salt

1 tsp baking powder

2/3 cup salted peanuts

Directions

1. Preheat oven to 350F.  Place greased parchment paper in a 9x13 inch pan. 

2. Cream the butter and sugar in a mixer with the paddle attachment about two minutes on a medium speed.  Decrease speed to low, add one egg at a time, beat until well blended then add vanilla and peanut butter until mixed.

3. Whisk the flour, salt and baking powder in a medium bowl then add a bit at a time to peanut butter mixture until blended.

4. Press half the peanut butter mixture to the base of the baking pan, spread the jelly over evenly and then drop gobs of the remaing peanut butter over evenly. Top with peanuts and bake for 45 minutes or until golden.  Let cool then cut into 24 squares.